Pie Week

Here you go.

Pie, Chocolate, Peanut Butter, Jelly, Richard Fl







INGREDIENTS:
***1***
8 Ozs Cream Cheese
1/2 Cup Sugar
1 Tsp Vanilla
***2***
1/3 Cup Hershey's Cocoa
1/3 Cup Milk
***3***
12 Ozs Peanut Butter, Crunchy
12 Ozs Cool Whip, Softened, fold into mixture
***4***
6-8 Ozs Favorite Jam/Jelly
***5***
1 9 Inch Graham Cracker Pie Crust Shell, Keebler
1/2 Cup Peanut Butter or Chocolate Morsels




Procedure:
1 Blend the items in section 1, then blend section 2 and add to section 1. Now blend the peanut butter with sections 1 & 2 and then fold in softened Cool Whip. Take the jam/jelly and spread on bottom of graham cracker shell, add remaining mixture. Top with shredded chocolate or chocolate/peanut butter morsels

2 Chill in refrigerator or freeze for 3-4 hours until firm..


Recipe Type
Dessert

Recipe Source
Source: BGE Forum, Richard Fl, 2011/06/26

My friend's 10 year old grandson recently asked if we would put jelly on the next pie so he could have a "Peanut Butter & Jelly" pie !

This recipe is fun and you can play with it when doing the sauce. Does not freeze well as the tortillas absorbs the moisture and becomes mush when defrosted and cooked.

Enchiladas, Turkey, Green Chili, Richard Fl.



INGREDIENTS:
3-4 Cups Turkey or Chicken cooked, chopped
1-2 Onions, diced
1-2 Cloves Garlic, chopped
6-8 Hatch Green Chiles, preferably fresh
**OR**
2 4 Ozs Cans Green Chiles
8-10 Fresh Tomatillos
1 8-10 Oz Jar Green Chile Salsa
2-3 Tbs Green Chile, Dried, Ground
1 Can Corona or other clear beer
3-4 Tbs Red Chile powder
6-8 Corn Tortillas
16 Ozs+ Queso Blanco, or other shredded cheese
2-3 Cups White onions, Diced
Garnish:
Fresh Cilantro, Chopped
Sour Cream
Avocado Slices
Sides:
Mexican Rice
Refried Beans




PROCEDURE:
1 Take the tomatillos and peel outer skin off, quarter. Place in pot and cover half way up with beer or water. Add sauteéd onions and garlic. Bring to a slight boil and then simmer for 15-20 minutes. Pureè in blender or stick blender. Add remaining ingredients except green chiles, last batch of onions and cheese.
2 Cook for 15-30 minutes to thicken mixture.
3 Take the corn tortillas and briefly place in hot peanut oil, just to freshen up tortilla unless you have a source for fresh, and then spread some sauce on it..
4 Layer the bottom of a lasagne type pan with some of the sauce. At this point you can either add the poultry to the tortilla and roll or layer them flat in the pan. If doing flat, place the tortilla on top of sauce, add poultry, some fresh diced onions and cheese along with some green chiles layed flat.
5 If rolling the enchiladas, just add the poultry, roll and place side by side, seem down in the pan. Cover with whole green green chiles, fresh chile sauce, fresh onions diced and cheese.
6 Set BGE up 350-375 indirect and cover with foil. cook 45 minutes or so and then remove foil to brown up cheese. Garnish with chopped cilantro.
7 Garnish with chopped cilantro, sour cream, avocado slices.
8 Serve wwith Mexican rice and refried beans.


Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl, 2011/06/26

Now be kind. We also serve green loneytinis. You must have arrived late.

You are welcome and welcome to the "CULT".

Know the couple well, grabbed them after the Sunshine Fest and we covered a few local waterfront dives. Great folks.

Here you go. It is buried at the bottom of this thread.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1113929&catid=1