Peanut Buster Parfait

I love the combination of salty and sweet! I got this yummy dessert from Lori - a friend from church. I tweaked it a little and put caramel sauce on with the fudge sauce. I love that you can make it ahead and have in the freezer. I made two pans for a large group of volleyball players
and they loved it.

Peanut Buster Parfait

30 crushed Oreos
1/4 cup melted butter
1/2 gallon partially thawed Vanilla ice cream
16 jar fudge sauce
Caramel sauce
1 to 1 1/2 cups dry roasted peanuts
whipped cream (optional)

Mix crushed oreos and butter and spread 2/3 of the mixture into the bottom of a 9 x 13. Layer ice cream on top. **if you cut open the container of ice cream, you can slice the ice cream and lay it on top of the oreo crumbs; pour fudge sauce over ice cream and the caramel sauce if desired; top with the leftover 1/3 crushed oreos and the peanuts. Cover and freeze - overnight would be best! Enjoy as is or serve with a dollop of whipped cream!

Printable Version

Homecoming

Our local high school split this year and my girls are attending the new high school. They are just loving it! We had our first Homecoming this past weekend. Both girls are also attending the other high school's homecoming next weekend. Yes, the craziness never ends!



Meg and Jenna (10th grade) and Annie (11th grade)


Jenna and good friend - Morgan. Kiley is Annie's good friend...


Jenna and good friend - Jay. Jenna and Lauren and Kiley-Best Buds!



Annie and good friend - Keithan!

Chicken A la King

I remember having "Chicken A La King" as a child. I remember having a creamy dish over toast. I did some research last winter and found this recipe. I have made this several times - using already cooked chicken I had leftover over from another dish. We love it... plus it is quick and easy!

Chicken A La King

3 Tbsp butter

Fresh mushrooms (optional)

½ cup chopped bell pepper

¼ cup all purpose flour

1 tsp salt

1/8 tsp pepper

2 cups evaporated milk or half and half

1 ½ cups chicken broth

3 cups diced cooked chicken

Melt butter in medium saucepan. Add mushrooms, bell pepper and cook for 5 minutes; blend in flour, salt and pepper; Continue stirring and cooking until smooth and bubbly. Gradually add milk and broth, stirring constantly. Cook for 10 minutes stirring frequently. If you want a thicker sauce, blend 2 Tbsp of corn starch with ¼ cup cold water and add to sauce a little at a time until desired thickness is reached. Cook for a few more minutes. Add chicken – heat through. Serve over toast, biscuits, puff pastry etc.

Enjoy!

Beef Burgundy

I don't cook HOT food as much in the summer as I do in the winter. My husband prefers "lighter faire" in the summer. One of my standby recipes that I throw in the slow cooker or in the oven is Beef Burgundy. I used to only make this in the oven but I have made it in the slow cooker the last several times, and it has turned out great. If you decide to cook in the slow cooker, just cook on low most of the day until the meet is tender. It isn't fancy but all of my family enjoys it!

BEEF BURGUNDY

2 lb. stew meat

1 can French onion soup

1 can cream of mushroom soup

1 8 oz can of mushrooms (or fresh or none)

½ cup red cooking wine

salt and pepper

Salt and pepper the stew meat. I brown mine first but you don’t have to. Mix meat with soups and wine and pour into a large greased casserole dish. Cover and bake at 325 for 3 hours. Serve over white rice!!