I hope everyone had a Happy Easter, Christie, this is the recipe that I made, "it was a big hit!" the only thing I did different was I used a chocolate graham cracker crust & I topped it with cool whip & drizzled hot fudge over the top & added resses cups cut into pieces on the top. yummmy No Bake Peanut Butter Pie "Creamy and delicious - melts in your mouth. This pie is a real crowd pleaser and it can be reduced fat ingredients." RECIPE RATING: This recipe has been rated 693 times with an average star rating of 4.8 Read Reviews (573) Review/Rate This Recipe PREP TIME 20 Min READY IN 2 Hrs 20 Min Original recipe yield 2 - 9 inch pies INGREDIENTS * 1 (8 ounce) package cream cheese * 1 1/2 cups confectioners' sugar * 1 cup peanut butter * 1 cup milk * 1 (16 ounce) package frozen whipped topping, thawed * 2 (9 inch) prepared graham cracker crusts DIRECTIONS Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. lilly

CC, stale Doritos? What's that? The grandkids can finish off a bag without batting an eye. Good thing, none left for me! Lyfia, You can also dip the chicken strips into Italian dressing for extra flavor. OK, so if it doesn't have to be "traditional", how about coconut chicken strips? My girls loved these and I started making this with shrimp but quickly changed to chicken: Awesome Coconut Chicken Strips 2 lb chicken breast halves, skinless and boneless (can thaw in coconut milk) 1 1/3 c shredded coconut 16 saltine crackers 1/4 c white flour 1/4-1/2 tsp cayenne pepper 1/2 tsp each-garlic powder, fresh ground black pepper, paprika 1 tsp salt 1/4 tsp onion powder 1/2 c melted butter 3 eggs cut chicken into strips at desired width and pat dry with paper towels mix all the dry ingredients in a bowl wide enough for dipping strips, stir until ingredients are completely mixed. put eggs in a separate flat dish and whisk with fork, put additional flour in flat bowl for dipping dip chicken strips first in flour, then in egg and then in coconut mixture. Place chicken strips in a cake pan or cookie sheet which has been sprayed with cooking spray. Melt butter a drizzle a small amount over each strip Place pan in a 350 degree oven and bake for about 30 minutes gently turning them after 15 minutes. We liked the sweet chili sauce, just the bottled stuff, as a dipping sauce, or some habanero gold jelly heated in the microwave. We also liked this chicken recipe, I'm sure it would work as well with strips as it does regular chicken pieces: PECAN CHICKEN 4 chicken breast halves, skinned & boned 1/4 c. honey 1/4 c. Dijon mustard 1 c. finely chopped pecans Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes, until tender. Good luck, I'm still looking for a traditional one that the kids like that isn't fried. Annie

I stumbled across this one from a zillion years ago. When I was a kid a friends mom used to make this (or something very similar) and I have fond memories of it..... GROUND BEEF AND TATER CASSEROLE 1 lb. ground beef 1 (9 oz.) pkg. frozen cut green beans, cooked and drained 1 can (10 3/4 oz.) condensed tomato soup 1/4 c. water 1/2 tsp. salt 1/8 tsp. pepper 2 c. prepared mashed potatoes 1 c. (2.8 oz.) Durkee French Fried Onions 1/2 c. (2 oz.) shredded Cheddar cheese Brown beef in skillet, drain. Combine beef, green beans, soup, water, salt and pepper. Pour into a 1 1/2 quart casserole. Combine mashed potatoes and add 1/2 can French fried onions. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake uncovered at 350 degrees for 25 minutes. Top potatoes with cheese and remaining onions and bake 5 minutes longer.

I just made a similar bean recipe with a can of jellied cranberries in it, plus green pepper, bacon (or ham) and onions with a Meixcan type spice. This is my favorite pea soup recipe, which I got off the internet. We had this last night, using the Easter ham bone: Hearty Split Pea Soup 1 bag (1 lb.) dry split peas 8 cups water 2 medium potatoes, peeled and cubed 2 large onions, chopped - 2 medium carrots, chopped 2 cups cubed cooked ham (or ham bone) ½ cup chopped celery 5 tsp. chicken bouillon granules (or cubes) 1 tsp. each dried marjoram, poultry seasoning, rubbed sage ½ to 1 tsp. pepper ½ tsp. dried basil ½ tsp. salt 2 bay leaf  remove after cooking In Dutch oven combine all ingredients, bring to boil. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours until peas and vegetables are tender. Yield: 12 servings (3 qts.) Add water if desired. I pureed it when cool in the blender.