Frozen Peanut Butter Pie

1 PKG (6 oz 1 cup) semi sweet chocolate morsels
3 tablespoons margrine
2/3 cup smooth peanut butter, devided
2 cups Kelloggs Cocoa Krispies cereal
1 PKG (3oz) cream cheese, softened
1/2 cup confectioners’ sugar
1 container (12 oz) frozen, non-dairy whipped toppine, thawed

1. In 2-quart saucepan, over low heat, melt chocolate morsels and margarine, stirring constantly. Remove from heat. Place 3 tablespoons of the chocolate mixture and 1 tablespoon of the peanut butter in small bowl. Set aside.

2. Stir Kelloggs Cocoa Krispies cereal into remaning chocolate in pan. Spread in bottom and around sides of 9 inch pie pan to form crust. Refrerate until firm.

3. Beat together remaining peanut putter, cream cheese and sugar until smooth. Add 1/3 of the whipping topping, beating until smooth. Fold in remaining whipping topping, using wire whip if necassary. Spread evenly in prepared crust. Heat reserved chocolate and peanut butter mixture until smooth. Drizzel over pie filling. Freeze until firm, about 2 hours. Serve frozen.

makes about 8 servings

Cool Mint Cocoa Pie

2 tablespoons margarine
1/4 cup corn syrup
1/2 cup semi-sweet chocolate morsels
2 cups Kellogg’s Cocoa Krispies cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz) marshmallow creme
1 1/2 teaspoon peppermint flavoring
1/4 teaspoon liquid green food color
1 container (8 oz) reduced fat frozen whipped topping, thawed
Vegetable cooking spray

1. place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smoot. Remove from heat.

2. Add Kelloggs Cocoa Krispies cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and sides of a 9 inch pie pan coated with cooking spray. (if mixture is to soft, refrigerate about 5 minutes.) Chill crust.

3. Combine gelatin and water in a small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has disolved. Remove from heat.

4. In large mixing bowl, combine marshmellow creme, flavoring, colors and warm gelatin, mixing until smooth. Throughly fold in thawed whipped topping.

5 Spoon filling into chilled crust. Refrigerate 3 hours or untill firm. Serve garnished with additional whipped topping and chocolate curls, it desired.

about 8 slices.

Crock Pot Potato Soup


Crock Pot Potato Soup w/ hash-browns

Author Kathy Fornof


  • 1 30 oz bag frozen shredded hash browns
  • 3 14 oz cans of chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup onion chopped
  • 1/4 tsp. ground pepper
  • 1 pkg cream cheese
  • 1 small bag frozen corn


  1. In a crockpot, combine everything EXCEPT for the cream cheese

  2. Cook for 6-8 hours on low heat. 

  3. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. 

  4. Add the corn just before serving, to allow enough time to heat the corn.

Recipe Notes

The picture is not mine.

Chile Verde is off the hook

Chile Verde

This Chile Verde has been a favorite of anyone who tried it.

Course Appetizer, Main Course
Cuisine Mexican


  • 5 lbs Thick, Boneless, pork chops Cut into Chunks
  • Vegetable Oil
  • 1 tbsp Ground Cumin
  • 1 tbsp Salt
  • 2 tbsp Flour
  • 1 cup water estimate
  • 6 can roasted, diced green chilies
  • 1 can roasted, diced jalapeños
  • Salt
  • Ground Garlic


  1. Fry the pork chops in vegetable oil. Fry until water is out and there is brown bits on the bottom of the frying pan.

  2. Add Tbsp of ground cumin and Tbsp of salt

  3. Sprinkle two Tbsp of flour

  4. Cook for a couple minutes, turning frequently and scraping up the bottom of the pan

  5. Add about a cup of water. Keep water simmering.

  6. Add 6 cans of roasted, diced green chilies

  7. Add 1 can of roasted, diced jalapeño 

  8. Season to taste with salt and ground garlic

  9. Let simmer about 15 minutes, and enjoy.

Recipe Notes

The Chile Verde is good fresh. However, I find the taste gets better if you allow time for the flavors to mingle.

Dorito Chicken Tenders


Doritos Crusted Chicken Strips

Doritos for dinner is always fun.

Servings 2
Author Holly Nilsson


  • 1 Bag of Doritos any flavor
  • 1 egg
  • 2 tablespoons milk
  • 2 chicken breasts


  1. Preheat oven to 400
  2. Cut chicken into strips (about 3/4″)
  3. Place crush Doritos until you have 1 1/2 cups of crushed Doritos.
  4. Whisk together egg & milk in a separate bowl.
  5. Dip each strip in the egg mixture and then into the Doritos mixture. Press the chips into the chicken making sure the whole strip is coated.
  6. Place on a foil lined pan and lightly spray the tops of the chicken with cooking spray.
  7. Bake 15-17 minutes or until cooked through.
  8. Serve with ranch or sour cream.

Delicious Oatmeal Cookies


Chewy Oatmeal Cookies


  • 3/4 cup butter flavor Crisco (or regular Crisco) all vegetable shortening (3/4 stick)
  • 1 1/4 cup light brown sugar firmly packed
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla
  • 3 cup quick oats uncooked
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup raisins
  • 1 cup coarsely chopped walnuts


  1. Heat oven to 375 F. Grease baking sheets with Crisco.
  2. Combine Crisco, light brown sugar, egg,milk, and vanilla in large bowl. Beat at medium speed of elctric mixer until well blended.
  3. Combine oats , flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just untill blended. Stir in raisins and nuts.
  4. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet.
  5. Bake one baking sheet at a time at 375 F for 10 to 12 minutes, or until lightly brown. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.

Check out this Holiday Bark


Simple Holiday Bark

 Keep around the house for a holiday treat — or wrap it up as a gift! 

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 11
Calories 142 kcal
Author Phillip Friedman


  • 12 oz. Chocolate
  • 8 oz. white chocolate
  • 1/2 cup candy canes or peppermint candies


  1. Line cookie sheet with foil.
  2. Microwave semisweet chocolate in bowl on medium power 1 minute; stir. Keep microwaving at 15-second intervals, stirring, until melted and smooth; set aside. Repeat process with white chocolate.
  3. Spread semisweet chocolate on prepared cookie sheet about 1/3-inch thick. Drop tablespoons white chocolate on top. Swirl chocolates together with tip of knife to marble. Sprinkle with crushed candy.
  4. Refrigerate 1 hour, or until firm. Peel off foil; break bark into pieces. It will keep for about a month in an airtight container in refrigerator.

Chocolate Chip Cookies on the Traeger

After trying cookies from a Traeger, you will never want to go back to cookies any other way. For those curious to make their first attempt at cookies on a Traeger, there is not a strong smoke flavor.

Recommended Pellet: Pecan

Classic Chocolate Chip Cookies

Once you try chocolate chip cookies from a Traeger Grill, you'll never want to go back to your oven!
Prep Time 5 minutes
Cook Time 17 minutes


  • 2 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 stick butter softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cup 12 oz semisweet chocolate chips
  • 1 1/2 cup chopped walnuts or pecans optional


  1. Set grill to Medium setting (three speed controller)
  2. Combine flour, baking soda, and salt, set aside
  3. In another bowl beat butter. Add brown sugar, sugar, eggs, and vanilla, mix
  4. Gradually emerge the flour mixture
  5. Fold chocolate chips and nuts into dough
  6. Drop spoonful amounts of dough onto aluminum foil
  7. Bake for 17 minutes
  8. (Tip: Use a new sheet of foil for each batch of cookies to prevent sticking)

Recipe Notes

Once you try chocolate chip cookies from a Traeger Grill, you'll never want to go back to your oven!

Adapted from Anthony Child

Southwestern Tri-Tip Smoked Steak

This Tri-tip is phenomenal. The combination of the onion, cilantro, and juice from the limes, and spices made for a very tender and flavorful tri-tip. 

Recommended Pellet: Alder or Pecan

Southwestern Tri-Tip Smoked Steak

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. Choose a dark beer for a richer flavor and add more pepper flakes to heat it up.
Prep Time 15 minutes
Author Derrick Riches


  • 2 pounds tri-tip steak
  • 1 cup red wine
  • 1 can of beer
  • 1 small red onion sliced
  • juice from 6 to 8 limes
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin


  1. Combine all ingredients except the tri-tip and stir. Place steaks in a large backing dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 6).
  2. Place steaks on Traeger smoke setting for about 1 1/2 to 2 hours. Or until the internal temperature is about 150 degrees. Let steaks rest for about 30 minutes
  3. If you want to add some extra heat to the marinade, then chop up a seeded jalapeno pepper and toss it in.

Recipe Notes

Poke holes in the tri-tip to allow the marinade to penetrate the meat.
I actually had marinated the tri-tip for about 20 hours.

Adapted from Anthony

Apple & Sage Pork Chops


Apple & Sage Porkchops

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author McCormick


  • 1 1/2 tsp. Rubbed Sage
  • 1 tsp. Minced Garlic
  • 1 tsp. Thyme Leaves
  • 1/2 tsp. Ground Allspice
  • 1/2 tsp. Paprika
  • 1 tbsp. flour
  • 1 tsp. salt
  • 4 boneless pork chops 1-inch thick (about 1 1/4 lbs)
  • 2 tbsp. olive oil
  • 1 medium onion thinly sliced
  • 2 red apples thinly sliced
  • 1/2 cup apple juice
  • 1 tbsp. brown sugar


  1. Mix flour, all of the spices and salt in a small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour

  2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

  3. Stir in juice, sugar and remaining seasoned flour until will mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.