Cream Cheese Peach Pie

 Cream Cheese Peach Pie

STEP 1:

Prepare and bake pie shell. Let cool completely. (my favorite is my "Easy Pie Crust" recipe)

STEP 2:

1 (8 oz) package cream cheese (soft)
1/3 c. lemon juice
1 can sweetened condensed milk
1 small tub cool whip 

Beat together the cream cheese, lemon juice, and condensed milk together until smooth. Fold in the cool whip. Poor into the cooled, cooked pie crust. 

STEP 3:

1 c. water
1 smashed peach
2 TBS. cornstarch
small box (3 oz.) peach jello
8-9 peeled and sliced peaches (small chunks)

Mix the water, smashed peach, cornstarch and cook until thick. Add small box of peach jello. Let cool 5 minutes (transfer it to a different bowl to help it cool). Add sliced peaches and mix gently. Spread overtop the cream cheese layer. Refrigerate until set before serving. 

 

• Olive Garden Chicken Alfredo 

  2 chicken breasts, cut in half lengthwise so they are thin

  2 eggs beaten with 2 tbs. Milk

  1 c. Italian style breadcrumbs

  ¼ c. grated parmesan cheese

  ¼ c. flour

  1 tsp. Garlic powder 

  ½ tsp. Smoked paprika

  ½ tsp. Salt

  Pepper

  2 TBS. butter

  1 Tps. olive oil

  SAUCE:

  1/2 c. butter 

  1 tablespoon garlic, minced

  2 tablespoons all-purpose flour

  2 cups heavy cream

  1 cup whole milk

  3/4 cup, plus more for passing grated Parmesan cheese, plus more for topping

  1/8 teaspoon pepper

  2 tablespoons parsley

  16 Oz. Cooked pasta

  1. In a pie dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.

  2. In a second pie dish, whisk together eggs and milk.

  3. Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.

  4. Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.

  5. Cook pasta (16 ounces) according to package instructions in well-salted water. Drain.

  6. In a clean large, high-sided skillet, melt 1/2 cup butter over medium-low heat and saute garlic (1 tablespoon) until fragrant, about a minute. Sprinkle flour (2 tablespoons) over butter and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in cream (2 cups) and milk (1 cup) until smooth.

  7. Return skillet to medium-low heat and stir in 3/4 cup Parmesan cheese and pepper (1/8 teaspoon) and simmer gently until cheese is melted.

  8. Toss cooked pasta with sauce. (At first, the pasta may seem soupy but, as it sits, the pasta will quickly absorb more sauce and you will have plenty of sauce to coat the pasta generously. 

Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too.