Chunn recipes

Lauren Wood | Buy at photos.djournal.com Hot chicken salad.

Lauren Wood | Buy at photos.djournal.com
Hot chicken salad.

Peanut Butter Pies

1 (8-ounce) block cream cheese, softened

2 cups powdered sugar

1 cup milk

23 cup extra crunchy peanut butter

16 ounces whipped topping

3 chocolate graham cracker pie crusts

Combine cream cheese, powdered sugar, milk, peanut butter and whipped topping. Divide evenly among pie shells. Freeze until ready to serve.

Lauren Wood | Buy at photos.djournal.com Bourbon-chocolate pecan pie.

Lauren Wood | Buy at photos.djournal.com
Bourbon-chocolate pecan pie.

Note: If desired, top pies with melted chocolate or hot fudge, whipped topping, toasted pecans or Oreo cookies before serving.

Bourbon-Chocolate Pecan Pie

4 large eggs

1 cup light corn syrup

1 stick butter

12 cup sugar

14 cup light brown sugar

3 tablespoons bourbon

1 tablespoon all-purpose flour

1 tablespoon vanilla

1 cup coarsely chopped pecans

1 cup milk chocolate chips

1 unbaked 9-inch pie crust

Hot fudge, whipped topping, chocolate shavings for garnish

Combine first 10 ingredients and pour into pie crust. Bake at 350 degrees for 1 hour. When ready to serve, drizzle each piece with hot fudge and top with a dollop of whipped topping and some shaved chocolate.

Hot Chicken Salad

4 cups chopped cooked chicken

1 cup mayonnaise

1 cup sour cream

1 onion, chopped

112 cups chopped celery

1 (4-ounce) can sliced mushrooms, drained

1 can sliced water chestnuts, drained

1 can cream of mushroom soup

1 cup slivered almonds

2 tablespoons lemon juice

2 cups grated Cheddar cheese, divided

1 teaspoon salt

1 teaspoon pepper

1 large can Durkee french fried onions

Combine first 10 ingredients and 1 cup cheese. Season with salt and pepper. Pour into greased 9×13-inch casserole. Bake at 350 degrees for 30 minutes. Top with remaining 1 cup cheese and Durkee onions. Bake an additional 10 to 15 minutes. Don’t allow onions to burn.

Tri-Berry Cobbler

Crust

112 cups self-rising flour

12 cup shortening

12 cup milk

Filling

2 cups sugar

2 cups water

2 cups chopped strawberries

1 cup blueberries

12 cup blackberries

1 stick butter

For the crust, combine flour, shortening and milk to form dough. Roll into a ball and then roll out into a rectangle.

Combine sugar and water in a saucepan and cook on stove until sugar has melted.

Place fruit on dough, leaving a 12-inch border. Roll up jelly-roll style. Cut in 1-inch pieces.

Melt butter in a 9×13-inch baking dish. Place filled dough slices in, with dough sides touching, in rows of 3. If any fruit falls out, place it on top. Pour sugar-water mixture over all. Bake at 350 degrees for 45 minutes.

Buttermilk Pie

1 stick butter, melted

112 cups sugar

3 eggs

12 cup nonfat buttermilk

12 teaspoon vanilla

14 cup all-purpose flour

1 unbaked pie shell

Combine butter, sugar, eggs, buttermilk, vanilla and flour. Pour into pie shell. Bake at 350 degrees for 50 to 60 minutes. Pie is done when top is golden brown and a knife inserted in the middle comes out clean.

Potatoes with Creamy Tarragon Dressing

5 pounds red potatoes, diced

Salt and pepper

Garlic powder

12 cup olive oil

Dressing

14 cup buttermilk

2 tablespoons fresh lemon juice

112 teaspoons sugar

1 teaspoon honey mustard

1 teaspoon salt

12 teaspoon coarsely ground black pepper

12 cup olive oil

2 tablespoons chopped green onions

1 teaspoon dried tarragon or 1 tablespoon fresh

Combine potatoes with spices and olive oil. Place in an 11×15-inch baking dish. Bake at 350 degrees for 45 minutes, turning occasionally.

For the dressing, blend all ingredients together with a whisk.

Pour over potatoes before serving.