Peanut Butter Chocolate Chip Mousse Pie
Peanut Butter Chocolate Chip Mousse Pie
- 1 packet Peanut Butter Chocolate Chip Dip Mix
- 8 oz. cream cheese, softened
- 1 cup sour cream
- 8 oz. whipped topping (i.e. Cool Whip)
- Pre-made regular graham cracker pie crust or chocolate crumb pie crust
Prepare as a dip, per the packet instructions. Then add 8 oz. container of whipped topping. Chill overnight or for at least 4 hours. Blend with a fork. Pour into a pre-made graham cracker or chocolate crumb pie crust. Garnish if desired, then cut into slices to serve.
Chicken & Veggie Bake
Ingredients
| 1 | Wind & Willow Savory Cheeseball or Dip Mix |
| 1 lb | boneless skinless chicken |
| 2 cups | fresh veggies (or 2 cans drained) |
| 2 cups | potatoes, cut into pieces (russet, new and sweet potatoes all work well) |
| 1/4 cup | olive oil |
Directions
Preheat oven to 375 degrees. Arrange the chicken, green beans, and potatoes into a greased 9x13 baking dish. Drizzle the chicken, vegetables and potatoes with olive oil. Sprinkle with Cheeseball Mix and Topping (or Dip Mix) packet and bake in oven approximately 40 minutes until chicken is fully cooked. Serve warm!
Tip: Sprinkle with your favorite cheese and return to oven for the last 10 minutes of cooking. Some other great options for the vegetable are broccoli, brussel sprouts and asparagus.
