August 9, 2010

Melt In Your Mouth Chocolate Peanut Pinwheels

Prep Time: 15 minutes - Chill Time: 2 hours

1 cup(6oz) peanut butter flavored chips
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1 cup (6oz) semi-sweet chocolate chips
1 tsp. vanilla extract

Cut waxed paper into 15 x 10 inch rectangle; butter paper.

In heavy saucepan over low heat, melt peanut butter chips with 2/3 cup Eagle Brand. Cool slightly.
 with fingers, press evenly into thin layer to cover waxed paper. Let stand at room temperature 15 minutes.

In heavy saucepan, melt chocolate chips with remaining Eagle Brand. Remove from  heat; stir in vanilla. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes.

Beginning at 15 inch side, roll up tightly, jelly roll fashion, without waxed paper. Wrap tightly in plastic wrap.

Chill 2 hours or until firm. Cut into 1/4 inch. slices to serve. Store covered at room temperature.

Makes about 1 1/2 lbs.

Rebecca Michael
Cousin in West Virginia


Blu-Bana Bread

1 cup. butter
2 cups. sugar
4 eggs
2 tsp. vanilla
5 medium bananas, mashed
4 cups. flour
3 tsp. allspice
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 cups. fresh or frozen blueberries

    Preheat oven to 450 F. Grease and flour two 5 x 9 inch loaf pans. Cream together butter and sugar. Beat in eggs and vanilla. Fold in bananas and 2 cups flour. Reserve 2 tbsp. of flour to coat blueberries. Sift together the remaining flour, allspice, soda, baking powder, and salt; Fold into banana mixture. Sprinkle the 2 tbsp. of flour onto blueberries; coat well and fold into batter. Divide the batter into loaf pans. Bake for approximately 50 minutes. Test with tooth pick to determine when done.

2 loafs.

Betty Ford " First Lady, 1974-1977"

Santa Fe Chicken Chili

2 lbs. boneless skinless chicken breasts, cut into 1/-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 Lg. onions,chopped
1/4 cup. olive oil
3 Tbsp. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 can (28oz) diced tomatoes, undrained
2 cans (14-1/2 oz)each. chicken broth
2 cans (15-1/2oz)each. kidney beans,rinsed and drained
1 jar(12oz) salsa
1 pkg. (10oz) frozen corn
1/2 tsp. salt
1/2 tsp. pepper

     In a 5 qt. kettle or Dutch oven over medium heat, sauté chicken, peppers, garlic, and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
    Stir in remaining ingredients;bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender.
14-16 servings. ( 4 quarts)

Walnut Pie

1/2 cup. brown sugar
2 tbsp. flour
1-1/4 cups. light corn syrup
3 tbsp. margarine
1/4 tsp. salt
3 eggs
1-1/2 tsp. vanilla
1 (9inch)pie shell, unbaked
1 cup. English walnuts, Large pieces

      Mix brown sugar and flour in saucepan. Add corn syrup, margarine, and salt. Heat on low until margarine is melted. Do not boil. Beat eggs lightly with vanilla. Stir into sugar mixture and pour into pie shell. Sprinkle walnuts on top. Bake below oven venter at 375F. for 40 to 45 minutes or until filling is set in the center. Cool before cutting.

6 servings