Just A Pinch – Ultimate Peanut Butter Pudding Cups and More
Just A Pinch Ultimate Peanut Butter Pudding Cups and More
Compiled by Teresa Vinson, Union City, Tennessee
Spring is in the air and it always reminds me of salads. I do have an all-time favorite salad and included this several years ago. However, I think I will include again as it is delicious. It is also a crowd pleaser every time it is served.
Ingredients
Salad
- 1 head leafy lettuce I prefer Romaine
- 6 boiled eggs sliced
- 1 lb bacon cooked and crumbled
- 1 container cherry tomatoes
Dressing
- 1 cup Miracle Whip
- 1 cup mayonnaise
- 1 tablespoons milk
- 4 tablespoons sugar
- 4 tablespoons dill weed
- 1 tablespoon thyme
- 1 teaspoon garlic salt
- 1 container fresh grated Parmesan cheese
Servings:
Instructions
- Layer the above and cover with dressing.
Dressing
- Mix well and cover the entire top of the salad with the dressing. On top of the dressing, add one container of fresh grated Parmesan cheese. Refrigerate and toss just prior to serving.
Ingredients
- 1 Package Hidden Valley Buttermilk Ranch dressing made per instructions
- 9 cups roughly chopped green leaf or romaine lettuce divided
- 1 large red bell pepper seeded and diced
- 1 large poblano or green bell pepper seeded and diced
- 1 12 ounce bag frozen corn steamed and cooled
- 6 medium tomatoes 5 chopped, 1 sliced into wedges
- 1 medium red onion thinly sliced
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 pound bacon cooked and crumbled
- 4 cups roasted chicken roughly chopped (I use rotisserie chicken from the grocery.)
- 3 green onions thinly liced
- 2 large hard boiled eggs cut into wedges
Servings:
Instructions
- In a large trifle or glass bowl, layer in this order; one-third of lettuce, half of the red pepper, half of the poblano pepper, one third of corn, half the tomatoes, 1 cup cheese, one third of bacon and half the chicken. Drizzle with 1/2 cup prepared dressing. Repeat these layers. Drizzle with 1/2 cup dressing, drizzling around the edge. Arrange egg and tomato wedges on top to garnish. Chill for 4 hours. Serve with additional dressing on the side. NOTE: On my salad, I leave out the onions because my family does not like them. You can leave out or add anything that your family desires.
Ingredients
- 1 package dry yeast
- 1 1/2 teaspoon salt
- 1 tablespoon oil
- 1 cup warm water
- 2 3/4 cups flour
- 1 jar pizza sauce
- Your choice of pepperoni, sausage, mushrooms, or veggies
- Mozzarella and Parmesan cheeses
Servings:
Instructions
- Dissolve yeast in water, and add remaining ingredients. Let rise in a greased bowl. Roll out and fill a 9 x 13 pan. Spread one jar pizza sauce and your choice of pepperoni, sausage, mushrooms, or veggies, Mozzarella and Parmesan cheeses. Bake at 350 degrees until browned and cooked good.
Ingredients
- 8 baking potatoes washed
- 3 tablespoons vegetable oil
- 2 sticks salted butter
- 1 cup bacon bits fry your own
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mix of both) plus more for topping
- 1/2 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions sliced
- freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, making sure they’re sufficiently cooked through. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions, and black pepper to taste and mix together well. Fill the potato shells with the filling. Top each potato with a little more grated cheese put back in the oven until the potato is warmed through, 15 to 20 minutes.
Ingredients
- 1 1/3 cups boiling water
- 1 cup old fashioned oats
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 2 tablespoons cocoa
Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks beaten
- 1 stick butter
- 1 teaspoon vanilla
- 1 cup broken pecans
- 1 can flaked coconut
Servings:
Instructions
Cake
- Pour boiling water over oats and cover for 10 minutes. Then remove cover and let it set 10 minutes. Blend vanilla and eggs in with butter. Mix oats in with mixture. Then sift flour, soda, salt, and cocoa and add to cream mixture. Add brown and granulated sugar and mix well. Pour into 2 greased and floured round cake pans. Bake on 350 for 30-35 minutes.
Frosting
- Mix all ingredients except nuts and coconut in sauce pan and cook 12 minutes. Add nuts and coconut and beat until ready to spread.
Ingredients
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup peanut butter
- 2 tablespoons milk
- 2 5 ounce packages chocolate pudding
- 24 ounces heavy whipping cream
- 20 Reeses cups chopped
- 1 package chocolate oreos crushed
Servings:
Instructions
- With electric mixer, blend together the first four ingredients as the peanut butter mixture. Prepare one 5-ounce box of chocolate pudding according to directions on box and divide evenly into 25 clear punch-size plastic cups. Whip heavy whipping cream with electric mixer and evenly spread in each cup as the next layer. Reserve a third of the Oreos. Sprinkle remainder on top of whipping cream as next layer in each cup. Divide peanut butter mixture evenly among the cups and spread evenly with a spoon. Prepare the other 5-ounce box of chocolate pudding and spread as next layer. Sprinkle reserved Oreos and chopped Reese’s cups on top. Chill one-three hours. Makes 25 cups.
Recipe from Dianne Cheatham. Dianne is one of the cooks on the Calvary Baptist Church Mission Team and says the team members request this every year. Just recently, her niece came home from Mississippi and bought the ingredients for Dianne to make two batches for her to take home. This was a recipe from her mother, the late Joyce Cheatham. Everyone referred to her as “Mama Cheatham.” She was a wonderful cook and served this to the children when she managed the school cafeteria. We all have such good memories and delicious recipes from her. Her memories will live in our hearts forever.
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Recipe from Dianne Cheatham. Dianne is one of the cooks on the Calvary Baptist Church Mission Team and says the team members request this every year. Just recently, her niece came home from Mississippi and bought the ingredients for Dianne to make two batches for her to take home. This was a recipe from her mother, the late Joyce Cheatham. Everyone referred to her as “Mama Cheatham.” She was a wonderful cook and served this to the children when she managed the school cafeteria. We all have such good memories and delicious recipes from her. Her memories will live in our hearts forever.
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Instructions
- Mix it all together with a mixer. It is the most wonderful peanut butter and jelly sandwich you’ve ever had.
Ingredients
- 4 family size tea bags
- 1 cup sugar
- 4 cups water
- 1/2 can frozen lemonade
- 1/2 can frozen limeade
- 1/3 can frozen orange juice
Servings:
Instructions
- Boil the tea bags and the sugar in the water. Add lemonade, limeade, and orange juice to the mixture. Cool and strain in a gallon pitcher. Fill the rest of the gallon pitcher with water. Enjoy.
Ingredients
- 2 tablespoons butter plus more for greasing
- Kosher salt
- 1 head green cabbage
- 2 tablespoons all-purpose flour
- 1 cup milk
- black pepper
- 1 15 ounce jar processed cheese spread or dip such as Cheese Whiz
- 1 cup grated pepper Jack cheese
- 1 jalapano pepper sliced into rounds, seeds removed
- paprika as needed
Servings:
Instructions
- Preheat the oven to 350 degrees. Butter a 9 x 9 inch baking dish
- Bring a medium pot of salted water to a boil. Slice the cabbage into 8 wedges, remove the hard inner core. Parboil the wedges for 1-2 minutes. Drain well and arrange in the prepared baking dish.
- In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or two. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
- Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Cover and bake until golden and bubble, about 20 minutes. You can uncover during the last 10 minutes.
