Main Street Cook

2 Tubs Whipped Topping
3 Bananas
2 c Strawberry
1 pkg vanilla pudding
1 pkg chocolate pudding
2 graham cracker pie shells or baked pie shells
*optional nuts, hot fudge, caramel

Make pudding according to packages in two separate bowls and let cool. Divide 1 tub whipped topping into each puddings. Divide chocolate mixture into bottom of each pie. Layer on sliced bananas. Then layer on Vanilla mixture. Top with strawberry and Whipped Topping.

Hints
* cook and serve pudding will give you thicker results
* drizzle cooled hot fudge and caramel on any layer
*use banana pudding or other puddings instead to create your own unique dish

• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 1/4 cup vegetable oil
• 6 skinless, boneless chicken breast halves

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

1 cup peanut butter
3/4 cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Philadelphia Cream Cheese Recipe

1 pkg (13x9 in pan size) Brownie Mix
4 pkg (8 oz each)  cream cheese, softened
1 c sugar
1 tsp vanilla
1/2 c sour cream
3 eggs
2 squares baker's semi sweet baking chocolate melted, cooled slightly

Preheat oven to 350 . Line 13x 9 in baking pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Prepare brownies batter as directed on pkg, and pour into prepared pan. Bake 15 mins or until top of brownie is shiny and center is almost set. Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on med speed until well blended. Add sour cream; mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over partially - baked brownie batter in pan. (filling will come almost to top of pan). Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen, cool. Refrigerate 4 hours. Let stand at room temperature 30 minutes lift using foil handles cut into 16 pieces.

3/4 c butter
1 1/2 c packed brown sugar
2 T water
2 c semisweet chocolate chips
2 eggs
2 1/2 c all purpose flour

1. In Large pan over low heat cook butter, sugar and water until butter melts. Add chocolate chips and stir til partly melted. Remove from heat and continue to stir until chocolate is completly melted. pour in a large bowl and let stand 10 minutes to slightly cool.
2. At high speed beat eggs, 1 at a time into chocolate mixture. Reduce speed to low and add dry ingredents beating till blended. Chill dough 1 hour.
3. Preheat oven to 350* F
4. Roll dough into balls, place on ungreased cookie sheet 2 inches apart. Bake 8-10 minutes. While cookies bake unwrap mints. Immediately after cookie come out of oven put mint on top and wait 5 minutes. Flip mint and spread, then put in fredge 8 mins to harden mint on top and to give shinny look.
   

4 Dozen teaspoon size

2 1/4 c flour
1 tsp bakin soada
1 c butter
3/4 c brown sugar
1/4 c sugar
2 eggs
1/4 t salt
1 pkg vanilla pudding
1 pkg chocolate chips
1/4 tsp vanilla
1 cup peanuts (optional)

Preheat oven to 375*
Mix dry ingredients together except chips.
Then add liquid ingredients.
Mix on med speed careful not to chop chips. Bake until done but not brown. (they will cook on baking sheet when you remove them to cool)

• 2 cups seeded and chopped jalapeno pepper
• 2 (8 ounce) packages cream cheese, softened
• 2 pounds ground beef
• 8 hamburger buns, split

DIRECTIONS
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

1. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
2. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

4tomatoes coarsely chopped
1/5 onion (minced chopped)
2-3 jalapenos seeded coarsely chopped
2 teaspoon salt
2 tablespoons lemon or lime juice
several sprigs fresh cilantro
1/2 teaspoon garlic powder

Combined and let set in refrigerator to chill.