Life Can Be A Dream Whip Pie™

This is a great alternative to pumpkin pie for Thanksgiving.

2 pre made graham cracker pie crusts
5 egg whites
1 tsp. cream of tartar
2 envelopes whip topping
1/2 c sugar
1/2 - 1 tsp pure vanilla extract
1 c milk
1/8 tsp cocoa powder
2 english toffee candy bars crushed

Put candy bars into plastic baggie. With rolling pin or clean hands crush candy bar, set aside.

Preheat oven to 200* F

Separate egg whites from yolks.

Place pre made pie crust onto large cookie sheet.

In a mixing bowl, combine egg whites and cream of tartar. Mix egg with a hand or stand mixer for 6- 9 min or until stiff. Add sugar gradually while mixing eggs.

Pour whipped eggs into the 2 pie crusts and bake for 1 hr. approx. Remove pies from oven and let cool.

While pies are baking,, combine, milk, contents of whipped topping envelopes, vanilla and cocoa powder into mixing bowl. Mix well until it becomes whipped topping 6 - 9 min. Spoon topping over pies.

Chill pies in refrigerator until ready to serve.

To serve: Remove pies from fridge and sprinkle crushed candy bars over pies. 

Serves 16.

Easy Shrimp Scampi ™

This is perfect for an easy quick supper. I've used pre cooked shrimp, but you can also use raw shrimp if desired. ™

1 lb  approx. shrimp thawed
1 pkg. thin pasta
2 T each: olive oil, butter
1/ 2 tsp. each: parsley, fresh lemon juice, basil, oregano
1/8 - 1/4 tsp. each: salt, pepper
1 - 2 cloves garlic: crushed and chopped
1/8 - 1/4 c dry white wine or vermouth  Adjust amount needed.

Cook pasta according to package directions.

Thaw shrimp if needed. De vein raw shrimp if needed.

Heat pan to high heat. Lower heat to medium. Add oil, garlic, butter to pan.

Carefully add wine, salt, pepper, herbs, lemon juice and shrimp to pan.  Cook for 3 - 5 min or until shrimp is heated. If using raw shrimp, cook until shrimp is pink 3 - 5 min on both sides or until done.

Serves 4.

Quick & Easy Asian Noodles ™

This is great as a quick side dish or anytime.

This can be serve hot or even cold. I've used rice noodles, but you can also use thin noodles as well. I've used unsalted peanuts, but you can omit peanuts if you have an allergy.

1 package rice noodles

1 T low sodium soy sauce

1/8 - 1/4 tsp each: salt, pepper

1/8 - 1/4 c oil (canola) adjust amount needed

1/2 - 1 tsp each: sesame oil, lime juice

Pinch each: turmeric, red pepper flakes

1/4 c. each: chopped onions, chopped green onions

1 tsp. sesame seeds
1/8 - 1/4 c. shelled peanuts (optional)

1/8 tsp. diced fresh ginger root

1 clove garlic crushed and chopped

Cook rice noodles according to package.

Peel, rinse and chop onions. Rinse and chop green onions. Shell peanuts if needed. Peel, crush, chop garlic.

Remove noodles from heat, drain noodles in colander and place in bowl. Add onions and green onions to bowl. 

Combine: soy sauce, salt, pepper, oil, sesame oil, lime juice, turmeric, pepper flakes, ginger root, garlic in small bowl.  Stir with fork to mix well.  Pour over noodles, toss to coat. 

To serve: top noodles with peanuts and seeds. Toss well. 

Serves 4.

There's No Catch To Easy Chicken Cacciatore ™

This is a great recipe anytime. I've used low sodium organic cans of tomatoes. You can also use a regular can of diced tomatoes too.

1 pound boneless chicken breasts or thighs
1/8- 1/4 tsp each: salt, pepper
1/2 - 2/3 c flour
1  28 oz can crushed or diced tomatoes
1/4 - 1/3 c of dry white wine or vermouth
1 - 2 T each: dried or fresh basil, parsley, oregano divided
1- 2 cloves garlic crushed and chopped
1 bell pepper seeded and chopped
1 onion peeled and chopped
1/2 tsp fresh lemon juice
Lemon zest
2 - 3 T olive oil
Pinch of red pepper flakes

In a large plate combine: flour, red pepper flakes, some of the salt and pepper, zest, half of the oregano,  basil, parsley. Mix well with a clean fork.

Between sheets of aluminum foil or plastic wrap, pound chicken with a meat pounder until desired thinness.

Coat chicken lightly with flour mixture on both sides.

Pre heat skillet on medium high heat, reduce heat to medium and add oil.

Cook chicken on one side for 5 - 8 minutes. Flip chicken over and cook on other side for 5 - 8 minutes.

Remove chicken from heat and let rest for a few minutes before slicing chicken into thirds.

Turn heat to medium low, add white wine, bell pepper, onions, rest of  basil, oregano, parsley, salt pepper, lemon juice, tomatoes, and return chicken to pan. Cover pan with a lid and cook for 10 - 18 min more or until done. Stir contents of pan occasionally.

Serves 4.