A Couple of Recipes

Peanut Butter Pie

8 oz. cream cheese
½ cup peanut butter – your preference, creamy or chunky
1¼ cup powdered sugar
8 oz. Cool Whip
1 chocolate cookie, shortbread cookie,or graham cracker crust
Chocolate & peanut butter chips or pieces, if desired.

In mixing bowl beat cream cheese, peanut butter and sugar with electric mixer until smooth. Fold in Cool whip. Pour into crust. Sprinkle with chips or crushed peanut butter cups, if desired. Chill until firm. (I put a thin layer of smashed peanut butter cups on the crust before pouring in the filling.)

Seafood Pie

1 cup onion, finely chopped.
1 cup celery, finely chopped. Can use green pepper.
1 stick of margarine.
1 can of cream of anything soup. (I use mushroom or celery)
1 large can of evaporated milk.
2 lb seafood. I mix whatever is available, crab, shrimp, scallops, crawfish tails, firm fish cut in bite size pieces. Make sure all shrimp, crawfish have shells removed and are cleaned.
1 tsp cornstarch.
Garlic powder, salt, pepper, dill weed (your preference)
Pie crust, top and bottom.

Sauté the onions, celery (green pepper if using) in the margarine until soft. Add the cream soup (do not dilute), evaporated milk, seafood and seasonings. Heat through. I usually add some frozen vegetable, peas, carrots, green beans, mixed vegetables, etc.

Pour into crust, cover with top crust. Poke some vent holes. Bake at 350°F for about 50 minutes or until the crust is browned.