I'll share my recipe, if you'll share yours, June 18, 2011

15 years ago

Pistachio Cream Pie

Allrecipes.com

"This pie has a walnut crust and two uncooked layers - cream cheese and pudding. It is baked in an unconventional rectangular shape."

Original Recipe Yield 1 - 9 x 13 inch pie

Ingredients

1 1/2 cups all-purpose flour

1/4 cup chopped walnuts

3/4 cup butter, softened

1 (8 ounce) package cream cheese

1 teaspoon vanilla extract

1 cup confectioners' sugar

1 (16 ounce) package frozen whipped topping, thawed

2 (3 ounce) packages instant pistachio pudding mix

3 cups cold milk

1/4 cup maraschino cherries

1/8 cup chopped pistachio nuts

Directions

Mix flour, walnuts, and butter or margarine. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes. Cool.

Mix together cream cheese, vanilla, confectioners' sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.

Mix instant pudding with milk until thick. Spread over cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

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Comments (4)

patti43
15 years ago
That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day.

S'MORE BARS (Let's Dish Blog)
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (about 6 sheets of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.5-ounce) Hershey's Milk Chocolate Bars
1 (7 oz.) jar marshmallow creme

Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.
Jasdip
15 years ago
Saw this on my Yahoo Group this morning. I'm not sure of the peanut butter, but what do you guys think?
What's a daikon radish?

Melon Chicken Salad

1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups (2 x 1/4-inch) strips honeydew melon
3 cups (2 x 1/4-inch) strips cantaloupe
2 cups (2 x 1/4-inch) strips daikon radish
1 cup (2 x 1/4-inch) strips peeled English cucumber
3 tablespoons thinly sliced green onions
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted

Combine first 5 ingredients in a large bowl, stirring well with a whisk.

Add honeydew and next 4 ingredients (through green onions); toss well to coat.

Place 2 cups melon mixture on each of 4 plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately. Serves 4.
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I'll share my recipe, if you'll share yours, June 19, 2011
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Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms.
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kathleenca
15 years ago
Hi jasdip,

Daikon radish is a large white Japanese radish that looks like white carrots. The peanut butter provides a Thai/Asian flavor. Lots going on in that recipe - it looks good.

Here is a link that might be useful: Daikon radish links
houstonmom_gw
15 years ago
We make a very good Daikon Radish salad. It's great in the hot summertime! (The Daikon's are not "hot" like regular radishes.)

DAICON RADISH SALAD

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

Directions

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.

When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

I'll share my recipe, if you'll share yours, June 18, 2011

Comments (4)

patti43

Jasdip

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kathleenca

houstonmom_gw

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