Category Archives: Lady Fab Cooks
Reese’s Peanut Butter Pie
Who doesn’t love a Reesa cup as I call them. LOL. I mean when Chocolate & Peanut Butter are joined together in the mist; What a combination. And this dessert is no exception. Just picture a Oreo cookie crust, smooth peanut butter filling, fresh whipped topping and loads of chopped Reese’s cups on top. Oh Baby!
Ingredients
Filling
1 Oreo cookie pie crust
1 (8 oz) pkg cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 1/2 cup heavy cream
Whipped Cream Topping (for garnish)
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
ganache or chocolate ice cream topping for garnish
Mini Reese’s peanut butter cups for garnish
Instructions
In a mixer, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth and airy. Now in a separate COLD bowl whip heavy cream until it hold soft peaks. (Be careful DO NOT over whip; It will turn into butter if you do). Next fold in the whipped heavy cream to the peanut butter mixture until fully incorporated. Spoon peanut butter mixture into crust and stripe with chocolate ganache or chocolate ice cream topping. Refrigerate pie until set.
Now it is time to make the topping for garnish. In a separate COLD bowl whip heavy cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. (Again DO NOT over whip because it will turn into butter). Decorate pie with whipped cream and roughly chopped peanut butter cups. Mmmmmm…..
*Chef’s Note – If you want a more lower fat recipe just substitute the sugar with splenda, and the cream cheese with reduced fat cream cheese.
Butterscotch Oatmeal
So I grew up on the stuff that came in a little package that you simply add water to. That was until I met my husband; who introduced me to the old school way of oatmeal. I tried it once and have never looked back. It is So Simple, So Good; Not to mention So Good For You. No more instant for me. I want the real deal.
Ingredients
1 3/4 cups milk
1/2 cup packed brown sugar
1 egg, lightly beaten
1 cup quick-cooking oats
1 tablespoon butter or margarine
Instructions
In a saucepan over medium heat, combine milk, brown sugar and egg. Cook, stirring constantly, for 5-7 minutes or until mixture boils. Add oats; cook and stir for 1 more minute. Remove from the heat. Add butter; cover and let stand for 3-5 minutes. For garnish sprinkle some extra brown sugar on top.
* Chef’s Note – For an extra touch garnish with your favorite fruit like sliced bananas or blueberries.
Lemon Blossoms
I am always expanding my recipe box. So when I made these lemon blossoms for the first time awhile back I knew that I had a sure keeper. My husband loved them so much so; he requested them for his birthday. For a little something extra give these babies a double dip. YUM!
Ingredients
4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil
Glaze
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
Instructions
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Spaghetti Pie
This recipe was giving to me from a friend, from a friend. It gives a whole new spin on just ordinary spaghetti. Warning: This is a dish I label as “A FEEL GOOD MEAL”. In the sense that it takes a lot of steps to complete. Save this for those special occasions or simply Just Because. Happy Chefing!
Ingredients
Chocolate Eclair
This dish was brought to a potluck and I loved it so much you know what I did. Asked for the recipe of course. Who knew that just five ingredients could make a FAB dessert. And its NO BAKE; I’m All In. It’s just perfect for the chocolate lover in me and you too!
Ingredients
- 1 box of honey graham crackers
- 2 small packages of Vanilla instant pudding mix
- 3 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) container ready-to-spread chocolate frosting
Instructions
- Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
- In a large bowl, whisk together pudding mix and milk; fold in whipped topping until mixture thickens.
- Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill overnight. Serve the next day & Enjoy!
Pineapple Delight
I remember the first time I had this dessert. I LOVED it then & I LOVE it even more today. Its cool, refreshing and not overly sweet. Just perfect for a hot summer’s day. It’s even better the next day; if by chance there are any leftovers. Truly a family favorite here in the Porter House.
Ingredients
2 cups of grahams crackers, crushed
6 tablespoons of sugar
6 tablespoons of butter, melted
1 – 8 oz of cream cheese, soften
1 – 14 oz can of sweetened condensed milk
1 – 20 oz can of crushed pineapple, drained
1 – 8 oz container of cool whip
Instructions
Preheat oven to 325 degrees.
Mix crumbs, sugar and melted butter. Press mixture onto bottom of 13 x 9 baking pan. Bake for 10 min.
In a large bowl, beat soften cream cheese and sweetened condense milk until smooth. Next mix in the drained crushed pineapple. Now fold in the cool whip. Spoon pineapple mixture over graham cracker crust once it has completely cooled. Garnish mixture with a few graham cracker crumbs sprinkled on top. Refrigerate overnight. Serve the next day and enjoy!
Porter House Sweet Tea
This is truly a Porter House Original and is made at every family get together.
Ingredients
1 Gallon Pitcher
2 Family Size Tea Bags
2 cups of Sugar
1 pack of Lemonade Kool-Aid
1 cup of Minute Maid Peach Juice
Sliced Lemons for garnish (optional)
Mint for garnish (optional)
Instructions
Fill gallon pitcher with water and place in tea bags. Put pitcher in refrigerator overnight to let the tea brew. Next day remove tea bags and add lemonade kool-aid, peach juice and sugar. Stir until well combined. Pour yourself a glass and garnish with lemon slices and fresh mint (optional). Don’t forget the ice & ENJOY!
Italian Potatoes
Ingredients
8 red potatoes, cut into quarter chunks
1 package of Italian Dressing & Salad Mix
1/4 cup of grated Parmesan cheese
1 tablespoon of minced garlic
1/4 cup of butter
chopped parsley, garnish (optional)
Instructions
Wash and scrub potatoes clean; cut them into quarter chunks. Place into pot with water and bring to a boil until fork tender. This should take about 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove over low heat for about 1-2 minutes. This allows all the steam to escape, before adding in all the other ingredients.
Turn off stove and add butter, garlic,Parmesan cheese and Italian dressing mix. Carefully toss potatoes until well coated and throw a few pats of butter over the top. Garnish with some chopped parsley for color (optional).
Parmesan Crusted Chicken
Ingredients
4 Skinless Boneless Chicken Breast
1/2 Cup of Mayo
1/4 cup of Grated Parmesan Cheese
4 Tablespoons of Italian Bread Crumbs
1 Package of Italian Salad Dressing Seasoning Mix
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Salt
1/8 Teaspoon of Black Pepper
Instructions
Preheat oven to 350 Degrees
In a small bowl combine Italian Salad Dressing Mix, garlic powder, onion powder, salt and black pepper. Lightly season each chicken breast with a little of the spice rub and place on a greased baking sheet. In another small bowl combine parmesan cheese and mayo. Spread a dollop of the mayo mixture on each chicken breast. Sprinkle a tablespoon of Italian Bread Crumbs on each chicken breast.
Bake for 30 -40 minutes or until thoroughly cooked. Let stand for 5 mins. Eat & enjoy!
Apple Cinnamon & Raisin Oatmeal
INGREDIENTS:
1 apple – peeled, cored and finely chopped
2 1/3 cups apple juice
1 1/3 cups quick-cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons of regular raisins
2 tablespoons of golden raisins
1/4 cup of brown sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil; boil for 1 minute, stirring occasionally. Remove from the heat; stir in raisins, brown sugar and vanilla. Cover and let stand for 5 minutes. Serve immediately. Eat & Enjoy!
*Chef’s Note: Want to add a little tartness? Use dried cranberries instead of raisins.
I Am Lady Fab 