Chocolate Chess Pie

(Angus Barn recipe)

1 stick of butter
2 squares Bakers chocolate (semi-sweet)
1 cup granulated sugar
2 eggs (beaten)
1 tsp. vanilla extract
dash of salt
1 unbaked pie crust

Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into a regular pastry pie shell (not deep dish). Bake 35 min (no longer) at 350 degrees.

This is a no fail recipe.

Pimiento Cheese Spread

(Makes 2 1/2 cups)

1 (10-oz) can ROTEL Original Diced Tomatoes & Green Chilies, drained well
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 (8-oz) blocks sharp Cheddar cheese, hand grated
1 (4-oz) jar chopped pimiento, drained

Stir together first 3 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

As an alternative use Pepper Jack cheese instead of cheddar or 8 oz. of each.

Note: Highly recommend that you do not use preshredded cheese for this recipe (it does not mix well)

Almond Chicken & Rice

This was taken straight out of the Kraft Magazine. However, I can't ever seem to read the entire ingredient list and I do not believe in measuring either, so my recommendations or "tips" as we call them are included.


Ingredients

4 small boneless chicken breast halves

1/4 cup of Kraft Tuscan House Italian Dressing and Marinade

1 1/4 cup of fat-free reduced chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup Planters sliced almonds, toasted, divided


Directions

• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• Stir in broth, garlic powder and remaining dressing; bring to boil.
• Cover; simmer 5 min or until chicken is done (165F).
• Remove chicken; cover and keep warm
• Add broccoli to skillet; cook, uncovered, 3 min.
• Stir in rice and 3 Tbsp nuts.
• Remove from heat; cover.
• Let stand 7 min.
• Serve chicken over rice; top with remaining nuts

Tips from a Kitchen of Reality

Okay, I just read the recipe while typing it and that is so NOT what I did...

• Isaac can't eat nuts yet (he's too little), so I didn't even include the almonds
• I didn't read the "instant" part of the instant rice, so I used regular rice
• I had real garlic for a change, so i used about half a clove (remember I don't measure)
  
• I also used just regular chicken broth

My directions are as follows:

• In separate pot, cook just regular old rice until it's almost done but still a little crunchy
• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• To the skillet with the chicken, stir in broth, garlic and remaining dressing; bring to boil.
• Add nearly cooked (still crunchy) rice to the skillet
• Cover; simmer 5 min or until chicken (165F) and rice is done
• Add broccoli to skillet; cook, covered, 3 min. (make sure to watch it so the rice doesn't burn to the bottom of the pan as all the liquid cooks in)
  
• Remove from heat and serve

Pumpkin Butterscotch Trifle

Fall is my FAVORITE time of the year and the weather change today reminded me that it is quickly approaching. As I was menu planning this week I came across one of my favorite fall desserts. I hope you enjoy it as much as we do!

Ingredients
- 4 pkgs butterscotch pudding
- 4 cups milk
- 1 can pumpkin
- 2 tsp cinnamon
- crumbled gingerbread (they sell gingerbread cake mix at the store with other cake mixes)
- 1 12 oz container of Cool Whip

Directions
- Mix pudding, milk, pumpkin, and cinnamon together in bowl.
- In a large trifle bowl, layer pudding, gingerbread, and cool whip several times-- be sure to end with cool whip.
- Refrigerate at least 5 hours-- overnight is better.

Notes from a Kitchen of Reality
- If you don't want to use gingerbread- gingersnaps cookies are also great. (Faster, too!)