My Favorite Peanut Butter Pie 3/4 cup powdered sugar 1/2 cup creamy peanut butter 3/4 cup white sugar 3 Tablespoons corn starch 1 Tablespoon flour 1/8 teaspoon salt 3 Large eggs 3 cups milk 1 teaspoon vanilla 2 Tablespoons butter 1/4 teaspoon cream of tartar 1 deep 9 inch baked pie shell In a small bowl, combine powdered sugar and peanut butter to make coarse crumbs. Set aside. In a 2 quart sauce pan, stir together 1/2 cup sugar, the corn starch, flour, and salt. Separate eggs, placing the whites in a medium sized bowl and set aside to warm to room temperature. Add yolks to sugar mixture in sauce pan along with the milk. With a wire whisk stir until very well combined. Over medium heat, stirring constantly. Heat milk mixture to boiling. Cook stirring, 2 minutes longer. Remove pudding from heat and stir in butter and vanilla. Heat oven to 375 degrees. Sprinkle a third of the peanut butter mixture over the bottom of the baked crust. Spoon half of the pudding over the crumbs. Sprinkle with another third of the crumbs and add the rest of the pudding. Add cream of tartar to the egg whites and beat till soft peaks form. Sprinkle in the remaining 1/4 cup of white sugar and beat until stiff peaks form. Put on top of pudding in the baked pie shell. Then sprinkle the remaining crumb mixture on the top of it. Place in preheated oven and bake for 8 to 10 minutes. Anymore I don't cook mine on the stove but put the pudding part in a big glass Pyrex bowl and cook it in the microwave. Sue

That sounds good Laurel! I really like it that the recipe said to cook it for a short period of time, instead of 20 minutes like in other quinoa recipes. Because of this group, I learned to cook it a short period and we love the crunchy texture of it. 20 minutes would be horrible IMO. CookÂs Illustrated Baked Ziti On the show, they said that cutting the mozzarella into cubes instead of shredding it, ensures that it gets melted throughout the ziti and this becomes a nice gooey recipe. 1 pound whole milk cottage cheese or 1 percent cottage cheese 2 large eggs, lightly beaten 3 ounces grated Parmesan cheese (about 1 1/2 cups) Table salt 1 pound ziti or other short, tubular pasta 2 tablespoons extra virgin olive oil 5 medium garlic cloves , minced 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar Ground black pepper 3/4 teaspoon cornstarch 1 cup heavy cream 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tbsp salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, season with salt and pepper. 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

I've had this recipe since probably when I got my first computer and discovered the Internet had a bazillion recipes :-) I happened across it looking for something else and I'm going to make it, by golly, just out of curiosity. I've never baked dressing covered with a lid before, so I'm leery about that. If any of you have tried it, please let me know if it's worth the time and $$. RITZ CRACKER STUFFING 1 c. each chopped onion, celery and mushrooms 1/4 c. (1/2 stick) butter 1 pkg. (1 lb.) Ritz crackers, coarsely crushed (about 7 cups) 2 c. walnuts, coarsely chopped 1/4 c. chopped parsley 1 Tbsp. poultry seasoning 1/2 tsp. pepper 1 can (14-1/2 oz.) chicken broth 2 eggs, beaten Preheat oven to 325 degrees. Cook onion, celery and mushrooms in butter over medium heat until tender. Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and the vegetable mixture in a large bowl. Add broth and eggs, tossing to blend well. Spoon into a 2-quart casserole. Cover and bake 30 to 40 minutes until heated through.

I just love potatoes! I may make those for dinner tonight to go with our BBQ ribs. Yesterday I posted that recipe for strawberries/Nutella in a graham cracker crust. The day before Terri PacNW had posted a recipe I saved for vanilla pudding so I came up with this idea: BANANA DESSERT Graham cracker crust Nutella Bananas Terri PacNW's vanilla pudding Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons natural cane sugar 5 tablespoons unsalted butter, melted Preheat oven to 350°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 to 45 minutes. Pudding: 1/3 c sugar 2 T cornstarch pinch of salt 2 c milk 2 egg yolks 2 t vanilla 2 T of butter (optional) Inside of half a vanilla bean(My addition when doing vanilla) In a medium sauce pan mix cornstarch, salt and sugar, whisk in milk...bring to a boil on medium..boil 1 minute...in the measuring cup from the milk gently whisk 2 egg yolks..when minute is up..pour about 1/3 of the milk mixture and whisk in the measuring cup with yolks...add all of that to the pan and whisk..boiling 1 more minute..stir in vanilla and butter. When crust is cool, spread 1/2 jar Nutella on bottom of crust. Refrigerate while pudding is cooking. When pudding is ready, slice 3 bananas on top of the Nutella. Pour pudding over bananas. Refrigerate.