Recipe: Letter P Recipes (7)

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Letter P Recipes - 2000-10-10 (7)

sugar/spiceTX (06:43:43) :

PICANTE CHICKEN

4 whole breasts of chicken
3/4 cup fat-free sour cream
3/4 cup salsa
4 slices low-fat low-sodium American cheese
salt & pepper, to taste

1. Preheat oven to 375 F.
2. Place thawed chicken in bakeware and lightly salt and pepper, if desired. Bake chicken for 30 minutes and remove.
3. Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken). Spread salsa over chicken.
4. Bake another 10 to 15 minutes (time varies depending on amount of chicken used).
5. After baking is complete, place one slice of cheese over each breast and place back in oven for 1 minute. Enjoy!

sugar/spiceTX (06:38:57) :

FROSTY PUMPKIN ICE CREAM PIE

1 qt Vanilla ice cream
1 c Canned pumpkin
1/4 c Granulated sugar
1 tsp Pumpkin pie spice
1 9" baked graham crust
1 c Heavy cream, stiffly beaten
1 pkg. Walnut chocolate candies, optional

In large bowl, working quickly, combine ice cream, pumpkin, sugar and pumpkin
pie spice; stir gently but thoroughly to blend. Spread ice cream mixture
evenly in prepared crust; freeze until firm, at least 1 hour or overnight. To
serve: Swirl whipped cream decoratively around edge of pie; top with walnut
shaped chocolate candies, if desired.

sugar/spiceTX (06:36:18) :

Georgia Peach-and-Praline Pie
Recipe By :Southern Living-7/98

1/2 (15oz) pkg refrigerated piecrusts
1 teaspoon flour
1/3 cup flour -- divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 large eggs
3 cups fresh peach slices -- chopped*
1/4 cup butter or margarine -- melted
1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine -- softened
1/2 cup coarsely chopped pecans

Fit piecrust into a 9" pie plate according to pkg. directions; fold edges under, and crimp. Sprinkle piecrust with 1 tsp. flour, and set aside. Beat 3 tbls. flour, sugar, and next 4 ingred. at med. speed with an electric mixer 1 min. Stir in peach and 1/4 cup butter; pour in pie crust. Combine remaining flour and brown sugar in a small bowl; cut in 2 tbl. butter with a pastry blender until mixture is crumbly. Stir in chopped nuts, and sprinkle over peach mixture. Bake at 375 degrees for 45-50 min. or until center is set, shielding with foil after 35 min. to prevent excessive browning.

sugar/spiceTX (06:35:20) :

TWO CHOCOLATES PECAN PIE - TG

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (I stick) chilled unsalted - butter, cut into pieces
4 tablespoons (about) cold water

FILLING
1 1/2 cups pecans (about 8 ounces)
2 ounces semisweet chocolate or imported white chocolate (such as Lindt),
or 1 ounce of each chocolate, FINELY CHOPPED
2 eggs
2/3 cup firmly packed brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

FOR CRUST: Mix flour and salt in processor. Cut in butter using on/off turns until mixture resembles coarse meal. Gradually add enough water by tablespoons until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.

Preheat oven to 350' F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch- diameter tart pan with removable bottom. (May also use a deep dish pie pan.) Trim edges. Freeze 15 minutes. line tart shell with foil. Fill with dried beans or pie weights. Bake until set, about 15 minutes. Remove foil and weights and bake crust until pale golden, about 10 minutes. Transfer to rack and cool. Maintain oven temperature.

FOR FILLING: Sprinkle nuts and chocolate over crust. Whisk remaining ingredients in large howl to blend. Pour over nuts and chocolate. Bake pie until filling is set, about 25 minutes. Transfer to rack and cool completely. (Can be prepared 1-day ahead. Cover and let stand at room temperature.) Remove tart from pan. Cut into wedges and serve.

Betty,.Athens,.Ga. (11:28:16) :

POPPY SEED CAKE

1 box butter cake mix
1 pkg. instant butterscotch pudding
2 Tbsp. poppy seeds
3/4 cup oil
1 cup water
4 eggs

Mix dry ingredients together. Add oil and water to dry ingredients with eggs, added one at a time, Mix until all ingredients are moistened. Grease and flour 2 bread pans and pour mixture in. Bake at 350 for approximately 45 minutes.

Betty,.Athens,.Ga. (11:18:13) :

PRETZEL SALAD

2 cups crushed pretzel
4 Tbsp. sugar
3/4 cup melted butter
1 (8oz.)ctn. Cool Whip
1 (8oz) pkg. cream cheese
1 cup sugar
1 large box strawberry jello
2 cups water
2 (10 oz.) boxes frozen strawberries

Mix together pretzels, sugar, & melted butter. Put in a 9x13 inch pan, Bake at 400 for 6 minutes,
Mix Cool Whip, cream cheese and sugar. spread this over the first layer. Dissolve jello with water, Add strawberries. Let mixture set for about 30 minutes. Spread over the second layer.
Refrigerate at least 1 hour, or as long as possible before serving,

Betty,.Athens,.Ga. (11:04:38) :

CHEESE BALLS

2(8oz) pkg. softened cream cheese
1 (81/4 oz,) can crushed pineapple, well drained.
1 cup chopped fine pecans
1/4 cup bell pepper, chopped fine
2 Tbsp. grated onion
1 Tbsp. seasoned salt (use pary garlic)

Mix well, chill. form 2 balls. roll in 1 cup finely chopped nuts. (Freezes)