Italian Sausage and Peppers

Italian fennel sausages, 2-3 per dish

1 each, red, yellow, green bell pepper

1 large red onion

1 large white onion

1 15oz can crushed Roma tomatoes

Garlic for seasoning

Sweat peppers and onions in a saucepan over medium heat. Add tomatoes and sauté until mixture begins to reduce. 

Grill sausages until done. Serve with sauce.

* add a hoagie roll and make an amazing sandwich!

 

( My personal favorite brand)

 

Linguini with Chicken and Cream Sauce

                                                                           

2 T olive oil

2T butter

2finely chopped garlic cloves

4 Chicken breasts

1 medium onion finely chopped

1/2 cup chicken broth

1/2 cup  pasta water

1 cup half and half

1 cup pecorino or parmesan cheese

Warm olive oil and butter in a frying pan, add garlic and chicken and cook until chicken is done. Remove chicken and slice. Cook linguini and leave to the side. Heat olive oil that remains in the frying pan and add onions and simmer until soft. Add chicken broth and water, warm to medium heat. Add cream and cheese. Mix until blended. Pour sauce over chicken and linguini. Enjoy!

Shrimp and Tortellini Salad

 4 cups tri-colored tortellini cooked

2 1/2  Cups of peeled and cleaned cooked large shrimps

1/2 Cup diced celery

1 jar garlic red peppers cut up and drained

1can small black pitted olives

1/2 Cup frozen peas

1 T creole seasoning

1 Cup Ranch dressing

1 Cup Italian Dressing

1/2 Cup olive oil

Combine all ingredients and allow to Marinate for 4 or more hours. Serve cold on a bed of lettuce . This serves 4-6.

Potato Candy for Easter

When I was in 2nd grade at Featherbed Lane Elementary School, we had a project with all the room Mothers. They brought treats in along with the recipe. Our teacher helped us make a cookbook with all of the recipes and the names of the Parents and children.

I remember this Potato Candy to this day, and still enjoy it. My Mother saved the cookbook and gave it to me before she passed away. I still have it.

                                                                 

2 cups of fresh mashed potatoes ( nothing added)

1 stick of butter softened 

2 1lb boxes of confectioners sugar

1 1/2 teaspoon of good vanilla extract

2 Cups melted Chocolate

Peel potatoes, boil and mash them and allow to cool until at room temp.  

Add butter to potatoes. Mix in sugar and vanilla. The mixture should be like Marzipan.  Chill in refrigerator for 1 hour.

Divide into 16 equal parts and shape into egg shape. Place in freezer for 30 minutes.

Dip pieces in melted chocolate and transfer to a rack for the chocolate to harden.

Serve cold.

 

 

Ferro Salad

                                                          

1 8.8 oz Bag of 10 minute Farro

1 can drained chick peas

1 can drained black beans

1 11oz can of yellow corn

1 bag of cooked shelled Edamame

4 spring onions sliced thin

1small green bell pepper diced

1 small red bell pepper diced

1 10 oz can of diced tomatoes

1 small bunch of Cilantro chopped

1small Jalapeno pepper seeds removed, and diced

Juice from 2 limes

2 teaspoons extra virgin olive oil  

1/2 teaspoon cumin

salt to taste

Mix all ingredients and place in refrigerator  for at least 2 hours

Avocado sliced on top if desired

Mystery Cake ( aka Tomato Soup Cake)

This is a very old recipe. It was often called Mystery cake because people turned their noses up when they found out it had Tomato soup in it. But it actually is a delicious moist spice type of cake. 

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground all spice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can Campbells condensed Tomato Soup

1/2 cup shortening

1/4 cup water

( optional: 1 cup raisins and or 1 cup walnuts to batter)

Preheat oven to 350 degrees. Grease and flour 2 8 inch round cake pans.

In a large bowl combine all ingredients. With a mixer at low speed, beat until well mixed. ( constantly scraping bowl with rubber spatula) At high speed beat for 4 minutes, occasionally scraping bowl. Pour into prepared pans.

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack at least 10 minutes. 

Frost with vanilla cream cheese frosting.

Mac Burger Wraps

4 Lean Hamburger Patties

2 Slices of low fat American cheese cut in half

4 Large Lettuce Leaves, Romain, or Boston Bibb works well

1/4 cup dill pickle relish

1/4 cup thinly sliced red onion

2 thin slices of fresh tomato cut in half

Salt and Pepper to taste

Sauce:  In a bowl, mix the following.

1/4 Cup Dukes Mayonnaise

2 teaspoons sugar substitute (or sugar)

2 teaspoons no added sugar ketchup

2 teaspoons no sugar sweet relish

1 1/2 teaspoon white vinegar

1/8 teaspoon onion powder

pinch of salt 

Build your burger:

Season and grill or broil your beef patties, Cut each one in half.

place half of a piece of cheese on each.

Place a pair of halves of the burger on each lettuce leaf.

Top with dill pickle relish, sliced onion , tomato, and a dollop of the sauce. 

Wrap like a burrito, enjoy!

                                                                       

  

Crab & Shrimp Cakes

18 large raw shrimp shelled, cleaned, and chopped

8 ounces crab meat ( I used Phillips special crab meat) squeeze out excess liquid if any

1/4 cup egg beaters

1 T Dukes Mayo

1 teaspoon Old Bay seasoning ( low sodium)

1/4 teaspoon pepper

1 egg ( or equivalent of egg beaters) 

1/2 Cup Panko plain bread crumbs

Old bay to sprinkle on top

Cooking oil spray

                                         Peel and clean raw shrimp, then chop. Place in a mixing bowl. Add crab meat. Toss with fingers, then add remaining ingredients, mix well. Form into 6 equal balls, then flatten either on a platter, or cooking sheet.

Place them in the freezer for 15 minutes so they will hold shape when cooking.

In a nonstick fry pan, spray with cooking spray and heat pan. Cook until browned on one side then flip.

Continue cooking until shrimp are done. About 4-5 minutes on each side. Remove and place on a platter.

NOTE: You may bake in a non-stick baking pan at 375 for 17 to 20 minutes. I spray tops with cooking spray to encourage browning.  Cooking times vary due to ovens.

 

Special Sauce

 1/2 cup Walden Farms Amazin Mayonnaise 

1/4 cup plus 2 Tablespoons  of G. Hughes  Sugar free Sweet Thai Chili Sauce

1 teaspoon of Sriracha sauce

1/2  teaspoon of Sambal Oelek ground fresh Chili paste

1 packet of sweetener of choice. OR 2 teaspoons of Swerve Granulated Sugar substitute

Mix well and refrigerate at least 2 hours.

Calculated to 4 servings is  7 calories and 1 carb zero fat zero protein

This sauce is so good with fish, pork, chicken , and really good with wings.  

Guacamole-Spinach Dip

                                                                                 

1 package of dry guacamole dip mix

1 8 ounce container of soft cream cheese

1 10-oz package of frozen chipped spinach, thawed

1 large tomato, finely chopped

Combine guacamole mix and cream cheese, mixing well.

Squeeze all liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Put in refrigerator for at least 2 hours. Serve with tortilla chips.

  

Mock Bang Bang Shrimp, the low calorie, low carb addition

 

The other day I posted a recipe I use when making Bang Bang Shrimp ( copy Cat)

It looked so good, but it's just too many calories, carbs, and fat for us right now. We are an a weight loss journey and I often have to get very creative so that things do not get boring. So here is my low calorie, low fat, and low carb version. It was very good. I think I will add more spice next time because we do like it hot. This version is not too spicy, so don't be afraid to try it.

1 tablespoon plus 1 teaspoon of Kraft Avocado mayo 

1/2 cup, minus 1 table spoon of Walden Farms Mayonnaise.

1/4 cup G. Hughes Sugar free Sweet Thai Chili Sauce

1 teaspoon Sriracha sauce

20 large shrimp shelled and deveined

1/4 cup of half and half with half a teaspoon of vinegar in it. (Recipe calls for buttermilk and this will do the same)

2 heaping tablespoons of cornstarch 

2 spring onions chopped 

oil spray for frying

In a small bowl add mayo, chili sauce and Sriracha and stir. Set aside.

In a second bowl place the "buttermilk " you made and add cleaned shrimp coating all with the milk.  Remove from buttermilk and let excess drain away. You will be happy to see how much milk is left in the bowl, so you are not consuming all of it. 

Place corn starch in a zip lock bag and put shrimp in, shake coating with the cornstarch.

In a non stick fry pan medium heat, spray with cooking spray, heat pan and then add shrimp, turning as they brown. Watch them to be sure they are done. Usually a few minutes on each side. Because we did not use the heavy buttermilk, or the full amount of corn starch, these will not be as crispy as the ones at Restaurants.  When done, remove from pan coat in the Bang Bang sauce. You wont need all of the sauce. 

The flavor was great! As I said, you may want to add more heat. 

Serve

According to My Fitness Pal here is the breakdown:

For the entire recipe, 

Shrimp 119 calories

Cornstarch 90 calories

G. Hughes Sugar Free Thai Chili sauce 15 calories

Half and Half 59 calories 

*********************

Per Serving 176 Calories

Total fat 6.8

Net Carbs 13.9

Protein 12.1

Cheerio Snack Mix

 

This is the original box from 1940. Cheerios have been a breakfast staple for a long time. Perfect snack for toddlers, and it's a great ingredient in some fun snack mixes. 

1 cup packed brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 teaspoon of salt

1/2 teaspoon of baking soda

6 cups Cheerios

1 cup of your favorite salted nuts

1 cup of raisins

Grease 2 ( 13x9x2-inch) pans. Put brown sugar, margarine, corn syrup and salt in a 2 quart saucepan over medium heat, stirring constantly until bubbly around edges. Cook, uncovered for 2 minutes longer. Remove from heat and stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in a greased 4 quart bowl. Stir until mixture is totally coated. Spread evenly in the pan and bake at 250 degrees for about 15 minutes. Stir and let stand just until cool, about 10 minutes. Loosen with a metal spatula and let stand until firm, about 30 minutes. Break into bite size pieces. Makes about 10 cups.

   

Copy Cat Bang Bang Shrimp

 Ingredients:

1/2  cup Dukes Mayonnaise

1/4 cup Mae Ploy Chili Sauce

1/2 teaspoon Sriracha 

1 pound of large shrimp, shelled and deveined

1/2 cup buttermilk

3/4 cup cornstarch

oil for frying

Instructions:

In a small bowl, add mayo, chili sauce, and Sriracha and stir well. In a second bowl, add the shrimp and buttermilk and stir to coat all shrimp. Remove from buttermilk and let excess liquid drain away.

Coat shrimp with corn starch. In a heavy bottomed fry pan ( iron skillet works well) add 2-3 inches of oil for frying and heat to 375 degrees. Fry the shrimp until lightly browned. 1-2 minutes on each side.

Once fried, coat the shrimp with the sauce and serve immediately. Delish! My husband was shocked at how good these were. 

Bread Pudding

 

Mom used to make the best bread pudding! Daddy loved it with a little cream over top while it was hot. My sister and I just loved it anyway we could get it!

2 Cups whole milk

1/4 cup butter

2/3 cup sugar

3 Eggs

2 teaspoons cinnamon

a pinch of nutmeg

1 teaspoon vanilla

4  cups bread, torn into small pieces including crust

1/2 cup raisins( optional )

In a medium saucepan, over medium heat, warm the milk util film forms over top. Combine butter and milk, stirring until better is melted. Cool to lukewarm.

Combine sugar, eggs cinnamon, nutmeg, and vanilla. Beat with electric hand mixer at medium, for 1 minute. Slowly add milk mixture to it.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle raisins if desired over top. Pour batter on top of bread.

Let it sit for 5 minutes before putting in the oven at 350 degrees for 45-50 minutes or until set.  Serve warm with a little heavy cream, or whipped cream, vanilla syrup, or pancake syrup. Or just enjoy alone.

                                                  

Grape Jelly Meatballs

 
Nothing could be more simple!

In a saucepan place jelly and chili sauce and heat until you can blend them together.

Place meatballs in your crock pot( no need to thaw, they are pre-coo

ked) and pour jelly/hot sauce mixture on top, and stir to mix making sure meatballs are covered in sauce.

Cook on low 4 hours, or high for 2 hours then turn to warm setting and serve right from your crock pot. This is a favorite for showers, pot lucks, church suppers, and game day.  

Cheesy Ham and Potato Bake

 

32 oz package of frozen diced potatoes, thawed

1 cup shredded Colby Jack cheese

1 1/2 cups cubed ham

1 can cream of mushroom soup

1 can cream of potato soup

1/2 cup sour cream

1/2 cup of Dukes Mayonnaise

1 1/2 cup of cornflakes

1/4 to 1/2 cup melted butter

1/2 cup grated Parmesans Cheese

Combine  first 7 ingredients in a buttered 13 x 9 inch baking dish. Set aside. Toss remaining ingredients together and sprinkle over potato mixture. Bake at 350 for 30-40 minutes.

One of my favorite quick dishes! 

Butter Cream Easter Eggs

 4 pounds of confectioners sugar

3 egg whites

1/2 pound sweet butter

1 teaspoon vanilla

2 Tablespoons heavy cream

pinch of salt

1 pound semi-sweet chocolate ( melted)

                                                     

Mix butter, salt, egg whites and some of the sugar. Add vanilla and cream, then remainder of the sugar. Work with hands. If too stiff add a little more cream. Mold into egg shapes the size you prefer and dip in melted chocolate. if you like to add decorations like sprinkles, etc to this now.  Refrigerate to set chocolate 

Quiche Tarts

These are perfect for Baby and  Bridal Showers, & luncheons.    

 2 -  9in or 10in Tart Pans

1 pie crust for each Tart Pan 

Custard:

6 Eggs

2 Cups heavy cream

1/8 teaspoon nutmeg

Salt and Pepper to taste

In a sauce pan mix beaten eggs, cream nutmeg and salt and pepper stirring until a custard forms. Do not boil, and stir constantly to avoid sticking. Remove from heat. 

Fillings:

 1 pt of sliced Mushrooms, sauteed

Grated smoked Gouda (heaping cup)

1 bag of  spinach, chopped ( wilted and squeezed) 

Brie, generous amount, ( small wheel )cut up in small pieces for 2nd Tart 

Follow instructions for pie crusts and line tart pans with one crust each. In first shell generously spread sauteed mushrooms and grated Gouda cheese.

In the 2nd shell spread spinach and generously place the brie.

Cover both with just enough custard to barely cover ingredients.

Bake at 350 for about 20 - 30 minutes. ( until set and golden) 

                                                                          

Shake and Bake, homemade

 

4 cups dry bread crumbs

1/2 cup flour

1 T paprika

4 teaspoons salt

4 teaspoons sugar

4 teaspoons onion powder

1teaspoon garlic powder

1/2 cup solid shortening

Mix dry ingredients and cut in shortening. Store in a covered jar. 

Dip chicken or pork in milk, then shake in a portion of the crumbs. Bake until tender.

This is so nice to have on hand. It's so much more than you get in those little packets that are pretty expensive for what you get.

 

Cream of Chicken and Mushroom with Asparagus and Noodles

 16 ounces of Rotisserie chicken breast meat ( Costco sells it hand picked)

1 Cup of cooked mushrooms chopped (I use canned from Hanover Brand)

10 Asparagus spears, fresh. Snap them to the part that gives when bending. Use the tops, cut in small pieces and dispose of the hard part. ( you could use green beans  if you like)

6 garlic cloves

3 teaspoons of dried minced onion ( we use dried because there is less sugar)

1 1/2 cup low sodium chicken broth

Fresh ground pepper

1/2 cup of half and half ( we did not have all of the sauce on our plate, just enough to serve.)

For this recipe I used a small 2 quart crock pot. In it place mushrooms garlic, chicken broth, onion and asparagus. Cook on high for 2 hours or until asparagus is tender.

Add half and half, stirring to mix well.

Now add cut up chicken and stir and mix well. 

Ok, we like noodles. Because of our diet, I use Miracle Noodles. 

You can order them on Amazon, or get at Sprouts. They are Konjac noodles 10 calories a bag, no carbs. No flavor. 

I drain, rinse, and place them in fry pan with seasonings. Tonight it was celery salt, garlic and a pinch of Rosemary. Let them simmer until you are ready to serve.

This meal is total protocol for Ideal Protein, low fat, low cal, and very low carb.

To serve, place half of the noodles on your plate, then top with chicken mixture. Serve.

I had 4 ounces of chicken, and my husband had 8 ounces. It was filling and very delicious. 

            

Irish Fish Cake

                                                     

  Serves 4

4 potatoes, medium ( russets, or Yukon Gold)

1 pound of mixed fish fillets, such as Cod, Halibut, Salmon, or Turbot skinned

2 T fresh tarragon, chopped

grated rind of 1 lemon

2 T heavy cream

1 T ap flour

1 egg beaten

2 1/2 c bread crumbs 

1/4 cup Avocado or vegetable oil for frying

salt and pepper to taste

Serve with a little green salad and lemon wedges.

Cook potatoes in salted water for about 20 minutes, drain and mash with potato masher until smooth.

Put fish in skillet and just cover with water. Place over medium heat and brin to a boil, reduce to medium and cook 5 minutes.

Remove fish, drain, and when cool enough to handle flake into large chunks making sure there are no bones.

Mix the potatoes with the fish , tarragon, lemon rind and cream, season with salt and pepper and shape into four large patties, or 8 smaller ones.

Dust patties with flour and dip them into beaten egg. Coat with bread crumbs. Place on baking sheet and let them chill for at least 30 minutes.

Heat oil and cook patties over medium heat for 5 minutes on each side. turning them carefully using a spatula .

Serve with green salad, and lemon wedges for squeezing over the fish cakes.

 

Turkey Breakfast Sausage, home made, low carb, low fat

 3 lbs of 93% ground turkey

2 1/2 T Legg Blend Pork sausage seasoning

1 T Marshals Creek no salt sausage seasoning

1 1/2 C of Riced broccoli cauliflower blend

1/2 t fresh ground pepper

In a large mixing bowl with dough hook attachment blend turkey and all ingredient well.

With a 4th cup measuring cup scoop turkey and form into patties. Place on parchment paper. I also weigh each scoop to be sure the are each 2 ounces. I am sure you wonder why the Riced veggies. I use them to introduce moisture because ground turkey tends to be dry, and you can not taste them at all. 

After you've placed on parchment as pictured above, cut paper with the patties so you can store easily in a freezer bag. 

With our low carb life style we find there are hidden sugars in foods you would not suspect.  This home made sausage is lower in fat as well. I use 2 lbs of 93% and 1 lb of 99%. 

The spices I use can be purchased from Amazon , and Marshals Creek can be purchased at both Amazon and their own web site. 

Sunday Pot Roast, Low Carb version

 1 chuck roast, 3-5 lb

1 or 2 bunches of large radishes. Peel them

1 container of Portobello mushrooms, whole stems removed

1 packet of Lipton onion soup mix.

1 cup of water

Sprinkle of pepper

In an appropriate size roasting pan place roast, then scatter peeled radishes and mushrooms around. Then evenly sprinkle soup mix all over. Sprinkle some pepper on to. Pour water evenly over everything.

Pre-heat to 350

Place the lid on or cover tightly. 

Place in oven and set time for 3 hours. Check every hour to see of you need to add water. You may need to increase time depending on the size of your roast.

I have substituted the potatoes with radishes, and mushrooms instead of carrots. The first time I tried this my husband was totally shocked! He really enjoyed the radishes. They soak up all of that flavor and mimic potatoes. 

Ideal Protein Vegetable Crab Soup Phase 1

 Ideal Protein is a weight loss program that Harry and I are using to help us get that "Covid" weight off. It works really well for us. It is basically a Low Carb, Low Fat, Low/ No sugar plan. There are 3 phases, and we are on phase one until we reach our goals. The plan requires you to eat their supplied meals for Breakfast and Lunch,( incorporate 2 cups of allowed veggies at lunch) and evening snack. Dinner consists of 4-6 oz of protein for women, and 6-8 for men, and 2 cups of  allowed veggies. There are unlimited veggies, and select veggies which are limited to 4 cups a week. 

1 package of Ideal Protein Tomato Basil Soup, make according to directions.

To it add 1/2 to 1 cup of cooked cauliflower rice, and 1/2 to 1 whole can of drained Bumblebee drained crab meat. Also Old bay to taste. I use about a teaspoon . Let it simmer on low for a few minutes to allow the flavors of the crab and Old Bay to bloom. This is a recipe I put together one day when it was rainy and cold, and I just needed soup. We feel it was a success!  

NOTE: You can only purchase this through an Ideal Protein Center, or on line through Biointelligentwellness.com . However there are products very similar to Ideal Protein products that you can order from Amazon called " Wonderslim" and they also have a tomato soup to offer. There is also a site called " Diet Direct" that also carries this product.  Some of the macros are different, but they are pretty much the same as Nutrasystem, Jenny Craig, Optiva, etc. And they are at a much lower cost.

    

  

Chicken a la King

 This could be labeled as a" Vintage" recipe. It was a staple in the 60's and 70's, a very easy and popular main dish served over mashed potatoes, noodles or rice. Some people often served it over toast or puffed pastry cups or biscuits. 

1 can condensed cream of chicken soup, undiluted

3 T all-purpose flour

1/4 tsp pepper and a dash of cayenne pepper

1 lb boneless skinless chicken breast ( on in today's kitchen, a rotisserie chicken meat removed would work)

1/2 celery rib chopped    

1/2 cup green pepper chopped

1/4 cup onion, chopped

1/2 cup finely chopped carrots

1 10 oz frozen peas thawed

2 T pimiento diced and drained

In a slow cooker combine soup, flour, pepper, and cayenne pepper until smooth. Stir in chicken, green pepper , carrots and onion.

Cover and cook low for 4 hours on low. Stir in peas and pimientos. Cook 30 more minutes longer or until heated through. Serve over any of the above.  

Yum!

 

Pizza Penne Casserole

1 box ( 16 oz) mini penne pasta 

1 jar of pasta sauce

5 ounce container of diced bell peppers, chopped

1 1/2 teaspoons Italian seasoning

5 cups shredded mozzarella cheese

1 small can of mushroom stems and pieces, drained

1 3.8 oz can sliced black olives, drained

25 slices of pepperoni

1/3 cup grated parmesan cheese

1 roll of Pillsbury garlic breadsticks  

Preheat oven to 350. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large pot of boiling salted water cook penne for 7 minutes or until tender, but not quite al dente.

Drain well. In a large bowl, stir together pasta, pasta sauce, peppers and seasoning. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of remaining cheese on top evenly. Arrange pepperoni slices over mozzarella , sprinkle with parmesan cheese.

Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around the edge of baking dish. Return to oven for another 15 to 18 minutes or until breadsticks are golden brown. Serve hot.

NOTE: Add what you like to complete your pizza, maybe cooked ground Italian sausage, or cooked ground beef to the sauce.   

Make this ahead and when you get home from work just pop in the oven for a hot yummy easy meal the entire family will enjoy!, 

Eggnog Custard Pie

1 pie crust ( frozen is fine)

1 Cup sugar

4 eggs

1 ( 12 oz) can evaporated milk

3/4 cup water

1/4 cup light rum

1/8 t salt

1/2 t ground nutmeg

1/4 t ground cinnamon

Whipped cream for garnish and powdered sugar for garnish

Preheat oven to 350 degrees F

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.  Add evaporated milk, water rum and salt. Beat at low speed until combined. Pour mixture into pie crust. sprinkle top with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2 inch .

Add hot water to baking sheet.( this is easier if you put baking sheet in oven first then add water)

Bake for 55 minutes or until wooden pick inserted near center comes out clean. 

Cool and when ready to serve, garnish with whipped cream and a sprinkle of powdered sugar.

Chocolate & Peanut Butter Ribbon Dessert ( TOA)

 12 Nutter Butter Peanut Butter Cookies Divided

2T butter , melted

1 pkg. 8 oz cream cheese, softened

1/2 C creamy peanut Butter

1/2 C sugar

2 tsp Vanilla

1 Tub Cool Whip

2 Squares semi-sweet chocolate, melted

Crush 8 of the cookies in a resealable plastic bag with a rolling pin. Mix cookie crumbs and butter. Press onto bottom of a foil lined 9x5 inch loaf pan.

Mix cream cheese, peanut butter and sugar and vanilla with an electric mixer on medium speed until well blended. Gently stir in 3 cups of whipped topping. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in melted chocolate until well blended and set aside.

Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

Freeze 4 hours or over night until firm. Invert onto a plate. Remove foil, then re-invert onto a serving platter so that the crumb layer is on the bottom. Coarsely break the remaining 4 cookies, to the dessert with remaining cool whip and cookies

( Cookie crust on the bottom, chocolate ribbon on the inside, luscious frozen peanut butter dessert on the outside.)

Another wonderful recipe from Lynn Kiniry. My mouth is watering just thinking about this yummy dessert!