Peanut Butter chocolate squares

Line 9x13 with 1 long layer of foil going horizontally, then line again with another layer of foil going vertically (this will allow you to pull the dessert out after chilled).

3/4 c margarine
3 c Peanut butter
3 3/4 c. powdered sugar
3/4 c brown sugar

melt maragarine, add PB, add brown sugar, gradually add powdered sugar, mix completely. if mixture is too wet add extra powdered sugar.

pat into 9X13 pan.

chocolate topping:
1- 24 oz bag chocolate chips
2 sticks of butter or margarine
2 tsp vanilla

melt stick of butter w/ chips & add vanilla.

pour over peanut butter mixture & chill in freezer overnight, transfer to fridge the next day. Allow to sit on counter for awhile before cutting, then cut with pizza cutter, or serrated knife.

cut into squares of desired size.

Corn Casserole ~ Shared by Anna

This is soooo yummy. I made it for the first time on Easter! Everyone loved it and was very easy! Enjoy!

Corn Casserole

Ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 oz.) pkg. dry corn bread mix
1 (15 oz.) can whole kernel corn, drained
1 (14.75 oz.) can creamed corn
1 cup sour cream

Directions:
1. Preheat oven to 350 degrees and lightly grease a 9x9 inch baking dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and cream corn and sour cream. Spoon mixture into prepared dish.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

YUMMY!!!

New Recipe ~ Side Dish/Vegtables

Hello everyone ~ Please add your favorite side dish/vegetable dish to the blog. It's always fun trying someone else's favorite recipe. Thanks again for sharing!

I look forward to trying your recipes. Anna

Ham Chowder

Shared By Anna

8 oz. cream cheese
2 cans potato soup
2 cans cream corn

Melt above ingredients together on low heat.

Then Add:
2 cups diced ham
1 1/2 cans milk

Keep on low stirring often. Serve when to desired temp.

Cheesy Potato Soup

Cheesy Potato Soup
From the kitchen of Christa James

Ingredients:
1 stick Butter
½ Onion
8 cups Water
7-8 Potatoes (diced)
½ c All-Purpose Flour
2 c Shredded Sharp Cheddar Cheese (plus extra cheese as a topper)
1 pint Heavy Whipping Cream
1 lb Fried Bacon (crumbled)
Salt and Pepper to taste

Directions:
*Boil potatoes with 8 cups of water and salt to taste until tender
*Reserve 4 cups of potato water
*Sautee onion and butter until onions are transparent
*Add flour to make a rue (pasty but clear)
*Add potato water and cook on medium heat until thick
*Add potatoes, cheese, cream, ¾ lb of bacon, and salt and pepper to taste
*Add milk if needed to thin out
*Serve with cheese and bacon on top and ENJOY!!

Salads/Sandwiches/Soups

Please add your favorite recipe for Salads, Sandwiches, and Soup! Thank you!

Panko porkchops

Ingredients

* 2 eggs
* 1 teaspoon milk
* 1 clove garlic, minced fine
* salt and pepper
* 1 1/2 cups panko crumbs (found in the asian food isle or baking area)
* 8 thin cut pork chops (you can use any pork with bone, tenderloin etc)
* 1 cup vegetable oil (for frying)

Directions


1. Mix together eggs, milk and garlic and let set for flavors to mix.

2. Place panko crumbs in a shallow dish.

3. Salt and pepper pork chops to taste and dip in the egg mixture.

4. Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.

5. Place chops on a plate and let them set for at least 10 minutes to set the coating.

6. Heat oil in large skillet over medium high heat.

7. Fry chops for about 3 to 4 minutes per side or until golden brown.
Do not overcook; these will cook very quickly.