Peanut Butter Delight

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Let me just say, our very large family loves a layered dessert. Sometimes we even include this with the meal. Like it is a part of the main course, not a dessert. There is no judgment either way!  I can’t tell you how many family dinners include something very similar to this. However, there is nothing better than the combination of peanut butter and chocolate. This will be one of your family’s new favorites, just like ours! It is perfect for holidays, Sunday dinners, family, get-togethers, or a regular weeknight. This layered peanut butter dessert is guaranteed to keep the entire crowd coming back for more. ~Kathy

Peanut Butter Delight

1 c. flour

1/2 c. butter, cold, cubed

Pinch salt

1 c. finely chopped dry roasted peanuts

1 (8oz) cream cheese, softened

1/3 c. heaping creamy peanut butter

1 c. powdered sugar

1 tsp vanilla

1 (12 oz) carton whipped topping, thawed, Divided

2 2/3 c. milk (whole or 2%)

1 (3.9 oz) package instant chocolate pudding

1 (3.4 oz) package instant vanilla pudding mix (or white chocolate)

Additional peanuts and Hershey chocolate bar or Reese’s Peanut Butter Cups, chopped for garnish.

Instructions:

Preheat oven to 350°. Grease 9×13 baking dishet; set aside.

For crust: Place flour, cold butter and salt in a food processor and process until mixture resembles course crumbs. Or it can be done in a large bowl with a pastry cutter. Fold in finely chopped peanuts. Press into prepared dish. Bake until golden brown 25 to 28 minutes. Set aside. Cool completely on a wire rack.

In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar until completely smooth. Fold in one cup of whipped topping until well combined. Spread over cooled crust.

In another bowl, mix together, milk, and both pudding mixes for at least two minutes. Allow to stand about two minutes, until it begins to set. Spread over peanut butter mixture. Top with remaining whipped topping.

Garnish with chopped candy bar and a few additional chopped peanuts, if desired.

Cover and refrigerate at least two hours before serving.

Chicken Parmesan Soup

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My 16 year old son has proclaimed, “This is the best soup you have ever made!” and requests it often. It has been on repeat in our house; it combines all the familiar flavors of an Italian classic into a comforting, hearty soup. The best part is that it comes together quickly so you can have a delicious dinner for your family in no time.  ~Kathy

1/2 c. chopped yellow onion

1 T. minced garlic

1/4 c. chopped kale or spinach, optional

1 T. oil

1 T. butter

2 c. chicken broth

4 c. Tomato juice or V8

22 oz. jar marinara sauce (I use Rao’s)

1 tsp. Italian seasoning

1 tsp garlic powder

12 oz. bag tortellini (I use dry Barilla spinach & cheese), cooked al dente

2 c. cooked, diced chicken (I use rotisserie)

2 T. heavy cream

shredded Parmesan cheese

garlic croutons

pinch of salt (plus some for pasta water)

pinch of black pepper 

In a large stockpot, over medium heat add oil, butter, onion, and kale/spinach, if using.  Add a pinch of salt and pepper. Sauté until onions are soft. Add minced garlic and sauté for another minute. Add broth, tomato juice, and marinara; stir to combine. Increase heat to medium high.   Add Italian seasoning and garlic powder. Bring to a simmer and continue for ten minutes, reducing heat if necessary. Meanwhile, in another pot bring salted water to a boil. Cook tortellini according to package directions; then drain. Stir chicken into soup mixture; continue to simmer for 5 minutes and carefully add in drained pasta. Stir in heavy cream and remove from heat. Serve topped with shredded Parmesan cheese and croutons.

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Brown Sugar Toffee Coffee Fudge

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If you’re new around here you might not know, my sisters and I take a trip together every year… no husbands, no kids, nobody but us. And although our trips (or anything else) will never be the same without Tracy, we have continued the tradition. We know it’s what she would have wanted.

Toward the end of last summer, we took our annual trip. This time, the destination was Maine! Oh, my gosh, Maine is so amazing – one of the prettiest states I’ve had the pleasure of visiting. We mostly stayed in Portland (can’t wait to go back and have Becky’s Diner clam chowder – mouthwatering!), but one day we rented a car and drove the scenic route to Bar Harbor, stopping here and there along the way, spending the day browsing small seaside towns (we loved Booth Bay Harbor), parks, cute shops, and scenic stops. One such pit-stop was a little gift shop full of quirky gifts and yummy snacks, including several varieties of fudge. Y’all, I don’t usually buy fudge from a store. It’s never been impressive. They gave free samples though, and from the first bite, I was actually impressed. I find most store-bought fudge to be grainy, and taste sort of “artificial.” I’m not going to lie to you and tell you their fudge was good as my mom’s, but it was dang good. One flavor, for me, in particular stood out… their coffee fudge. I knew I had to recreate it immediately when I got home. Well, I took a family recipe, tweaked it a bit and added some instant coffee… and dare I say it? It’s even better than the Maine gift shop’s fudge. So smooth, like a creamy candy version of a brown sugar latte. You’ll be sad when you finish the last piece of this fudge.

Oh, hey, Valentine’s Day is just around the corner! This would be the perfect homemade gift for a coffee lover…or make it for yourself! You probably won’t want to share anyway once you taste it. 😉 Erin

1 c. packed light brown sugar

1 (7.5 oz.) jar marshmallow cream

2/3 c. (5 oz. can) evaporated milk

6 T. real butter, plus more for buttering the foil

1/4 tsp. salt

1 single-serve instant dark roast coffee packet – I used Starbucks Via Instant Dark Roast.

1 (12 oz.) bag white chocolate chips – I use Ghiraridelli brand.

1 tsp. vanilla

1/2 c., plus a bit more for sprinkling on the top, English toffee bits (optional) – I used Heath Bits O’ Brickle.

Line a square pan (8″ or 9″) with foil. Evenly grease the foil with a thin coating of butter; set aside.

In a medium-sized heavy sauce pan, combine brown sugar, marshmallow cream, milk, butter, salt. When mixture is hot, but before boiling, stir in the instant coffee. Bring to a boil over medium heat. Reduce heat to a simmer, stirring constantly, for 5 minutes.

Remove from the heat. Add the white chocolate chips and stir until melted. Stir in vanilla. If desired, stir in toffee bits. Scrape into the prepared foil-lined pan and (if using) sprinkle toffee bits across the top.

Once cooled to room temp, refrigerate until firm (2-3 hours). Cut into squares and wrap in wax paper. Store in an air-tight container in the fridge.

Caramel Apple Cheesecake Dip

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I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Cajun Rice Skillet

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I recently made my sister Tracy’s recipe for Skillet Fiesta. It’s on regular rotation at our house, and always a hit. So if you love easy, quick meals, check it out here: Skillet Fiesta. This particular day, a thought occurred to me – this would be really good made into a jambalaya-inspired Cajun dish! Sub out the meat and change the spices a little and BAM! (channeling Emeril here)… it goes from Mexican to Cajun. So that’s precisely what I did, and I have to say, I was impressed with myself. Ha! The family loved it too, which is always a win. If you are sensitive to spicy food, cut back on the Cajun seasoning and leave out the hot sauce, but my crew gobbled it up with no complaints on the spice level. I served it with corn and garlic bread, and I went back for seconds on the Cajun Rice Skillet. So, so good!! As a bonus, it was even better the second day. ~Erin

1 (13 oz. package) Cajun-style andouille smoked sausage, sliced thin (I use Hillshire Farm)

1 (10 oz. package) small shrimp, peeled and deveined

1 yellow onion, diced

2 medium bell peppers, diced (about 1 1/2 cups)

1 T. avocado or olive oil

4-5 cloves of garlic, minced

1 (14.5 oz.) can petite diced tomatoes

1 1/2 c. prepared beef bouillon

1 – 1 1/2 tsp. Cajun seasoning (I use Tony Chachere’s)

1/2 tsp celery salt

1 1/2 c. minute rice

2 green onions, sliced thin

a few dashes hot sauce (optional)

Serving suggestions: garlic bread, corn

Cook the shrimp according to your preference and set aside. I sprinkled mine very lightly with Cajun seasoning and grilled until done. Sometimes I air fry them. Either way is fine!

In a large skillet, brown the sausage slices on both sides over medium high heat. The sausage is fully cooked, so this step is solely to get some caramelization on the sliced sausages. Remove from heat, and drain on a paper towel lined plate. Set aside. Using a paper towel, carefully clean out any residual sausage grease from the pan.

Add the avocado oil to the skillet and sauté the onion, bell pepper, and garlic over medium heat just until the onions become translucent. (3-5 min.)

Stir in the canned tomatoes, prepared bouillon, spices, and rice. Stir well and then stir the sausage into the mixture.

Bring the mixture to a boil; reduce heat and cover loosely with foil. Simmer 5 minutes. Remove from heat and immediately stir in the cooked shrimp. Sprinkle with green onions.

Great served with garlic bread and corn!

Chipotle Chicken Pasta Salad

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Summer is officially here and grilling season is in full swing.  None of us want to be spending time over a hot stove cooking meals… at least not here in Oklahoma, it’s getting HOT.  I love to prep this Chipotle Chicken Pasta Salad for barbecues or just to eat for lunch at home over the course of several days.  Much better than a sandwich and doesn’t heat up your house!  This is just as good without the chicken if you want more as a side-dish, but I love adding the chicken because then I can use it as a full meal on its own.  It’s one of my favorite summer meal-prep dishes.  Hope you enjoy it too.  Happy Summer!  ~Erin

½ c. light mayonnaise (I use Hellman’s)

½ c. whole milk

3 T. ranch dressing powdered mix (I use Hidden Valley)

2 T. chipotle peppers in adobo sauce

2 ½ cups grilled chicken, seasoned with salt, pepper, and garlic powder; cooled and diced

6 slices cooked center-cut bacon, chopped

1 orange or red bell pepper, diced

½ of a red onion, diced

1 cored and seeded jalapeno, diced

1 c. sweet corn kernels (canned or frozen corn that’s been cooked and cooled)

1 c. loosely packed cilantro, measured and then finely chopped

1 c. cherry tomatoes, halved

8 oz. pasta (I use whole wheat macaroni), cooked according to directions, and rinsed in cool water

Optional recipe alteration:  Instead of using the first four ingredients to make your own dressing, you can substitute 1 c. Hidden Valley Chipotle Ranch dressing.  I do this a lot when I’m in a hurry.

In a blender, combine mayo, milk, ranch dressing mix, and chipotle peppers; blend until smooth and refrigerate dressing until ready to use.  In a large bowl, combine chicken, bacon, chopped veggies and cilantro, and pasta.  Add dressing and stir until well incorporated.  Chill before serving.  

This recipe makes about 9 cups of pasta salad.  Each cup is approximately 220 calories and about 5 WW points.

Angel Berry Dessert

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About 30 years ago, I worked at a roofing company. This recipe was shared with me by a sweet lady after a potluck at work. It’s strange to think that all those years have gone by, but I still love thinking of those years when I got to work with those wonderful people. I have been making this dessert “on the regular” ever since.     

This is the quickest, toss-together layered dessert. (It can even be no-bake if you buy the premade angel food cake!) It is usually prepared in a 9×13 glass dish, but it can also be made as seen here in a trifle bowl, in two or three layers. It is a make-ahead dessert so it is a fabulous option for summertime, holidays, potlucks, or a quick light dessert at home.  It’s made with simple ingredients but has amazing flavor. Whip it up soon for Mother’s Day, and pencil it in for your Memorial Day picnics or any Sunday family dinner at home. -Kathy

Ingredients

1 angel food cake cut into 1” pieces (I used 2 10-ounce pre-baked cakes from the grocery store — found in bakery area)

1 14-oz. can Eagle Brand sweetened condensed milk

1 8-oz. package cream cheese, softened

½ c. powdered sugar

pinch of salt

¼ tsp. vanilla

2 c. sweetened strawberries and juice, thawed (found in frozen section), slightly mashed

1 8-oz. container of Cool Whip

Instructions

Place cake pieces in a 9” x 13” glass dish. Mix together, in a medium bowl, the sweetened condensed milk, cream cheese, powdered sugar, salt and vanilla until smooth. Drizzle cream cheese mixture over cake pieces. Spoon strawberries over cream cheese mixture. Top with Cool Whip. Cover and refrigerate for at least 4 hours or overnight.  

Hearty Pork Posole

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This recipe is a remake of a Mexican classic. Improved, if I do say so myself. I have recreated Posole that knocks your socks off.  It’s an easy dish, with basic ingredients, that can be made on the stove top or cooked in the crockpot.  We love this! Even my kids that aren’t big fans of hominy eat every last bit. My version is a little heartier, with the addition of a few beans.  Even though we often think of “soup season” during the fall and winter months, believe me, you will want this all year long! 

Funny story:  I have made this soup numerous times, but on two different occasions, I have done a grocery pick up for ingredients. Twice I have gotten the restaurant sized (110 oz. can) of hominy.  I have laughed both times at the industrial sized can.  Lesson learned, check the number of ounces before completing the order!!! Or, ya know… make a lot of posole! ~Kathy

Ingredients:

2 T. cooking oil (your favorite will do) 

1 ½ to 2 lb. pork stew meat (or thick cut pork chops cubed)

1 medium onion, chopped

2 cloves garlic, peeled and minced fine (or 1 tsp garlic powder)

½ to 1 jalapeno seeded and chopped fine (more or less to taste)

3 c. broth (chicken or beef)

1 (7 oz.) can chopped green chiles

1 (10 oz.) can Ro-tel tomatoes with green chiles (choose your heat preference, I use mild)

1 (15 oz.) can pinto or cannellini beans, rinsed and drained (can also use black or light red kidney beans)

2 (15 oz.) cans hominy, rinsed and drained (I prefer the brand Juanita’s)

½ tsp salt

½ tsp cumin, heaping

½ tsp oregano

¼ tsp black pepper

Dash of cayenne

Dash of chili powder

¼ c chopped cilantro

Suggestions for serving: Warm tortillas, tortilla chips, diced avocado, sliced lime, additional cilantro, finely shredded cabbage

In a large dutch oven or soup pot, pour in 2 T oil. Turn on to medium high heat. Lightly season pork with salt and pepper. Add to pot. Allow to brown before turning. When first side of pork is golden brown, add onion and stir. Continue to cook a few minutes until pork is no longer pink. Add garlic and jalapeno. Cook an additional minute; then turn off heat. Remove any remaining oil. Stir in broth, Ro-tel tomatoes, beans, green chiles and spices. Cook about 20 minutes at a simmer; add in drained hominy. Continue to simmer for an additional 20-25 minutes, or until pork is tender. Stir in chopped cilantro. Taste and adjust seasonings if needed. Serve. 

If using a crock pot, add pork (browning first in a skillet with oil if you prefer), broth and remaining ingredients EXCEPT hominy and cilantro. Cook on high 4 hours or on low 7 hours.  During the last 30 minutes of cook time, add drained hominy and cilantro.  

Brown Sugar Bundt Cake

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It’s been a while… We appreciate your support and patience while we
started the healing process of losing our sister. We continue to adjust to life without Tracy, but we know she’d want us to continue this dream of ours… it’s just a little corner of the internet, but we created it together and we know she’d want us to continue with it. Robin, Erin and I are ready to get back in the
kitchen and get cooking up amazing recipes to share with you! Let’s start with a cake.

Sometimes a delicious, simple, unassuming dessert is just what you need. This cake fits the bill.
It has a rich flavor but is moist with a great texture. Best of all, it is quick to assemble with
basic ingredients and is AMAZING! You will want to keep coming back for more.

~Kathy

1 pkg (2 layer size) vanilla cake mix
1 pkg (3.4 oz) vanilla instant pudding
pinch salt
4 eggs
2/3 c. sour cream
2/3 c. water
½ c. oil
1 tsp vanilla
1 c. packed dark brown sugar
1 tsp maple flavoring, optional (not maple syrup)
1 c. chopped pecans, optional

Heat oven to 350℉. Grease and flour 12 cup fluted (Bundt) pan or 10 inch tube (angel food
cake) pan. Set aside.
Add cake mix, vanilla pudding mix (dry), salt, eggs, sour cream, water, oil, vanilla and maple
flavoring (if using) to a large bowl. Mix well with electric mixer, about 2 minutes. Add in
brown sugar. Combine well. Mix in pecans if using.
Pour into prepared pan. Bake 60 – 65 minutes, until a toothpick inserted in center comes out
clean. Allow to sit in pan about 10 minutes. Loosen sides and turn out onto wire rack to cool
completely.
Recipe NOTES:
Dark brown sugar is recommended, but light brown will work.
I recommend using the maple flavoring if you have it (not maple syrup!!)
The recipe is great with or without the pecans.
Sprinkle lightly with powdered sugar once cooled if you want to be fancy.

In Memory of our Sweet Sister

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“She is clothed with strength and dignity, and she laughs without fear of the future.” – Proverbs 31:25

This is the post we’ve been dreading… the post we’ve been putting off. There’s something about seeing something in writing that makes it so permanent, so it’s been hard to face making this post. It’s with great sadness, we must tell you we’ve lost our best friend and older sister, Tracy. Tracy has been quietly fighting a battle with pancreatic cancer for 3 years now, and she was doing so well…. until suddenly she wasn’t. She fought cancer head-on with dignity and grace. We are still in shock at losing her. It still doesn’t seem real.

If you knew Tracy, you know what an amazing woman she was. If you didn’t know her, please allow us to tell you a little bit about her by sharing her obituary.

Tracy Rachelle (Moore) Burnett passed from this life on July 7, 2023. She was 52. She was born to Tom and Patricia Moore in April of 1971. The first of four girls, she grew up in Chandler, Oklahoma, and after graduating from Chandler High School, Tracy earned her degree in education from Oklahoma State University.

In June of 1995 she married Ronald (Ron) Burnett, and they spent an incredible 28 years together. They had two children, Hayden and Sutton, who were Tracy’s pride and joy. She loved supporting them in sports and other activities. Tracy was extremely proud of them both.

Tracy was an amazing wife and mother, always thoughtful, working quietly behind the scenes. She revered and respected her parents, learning her father’s value of hard work and integrity and her mother’s caring, spiritual nature. She gave great advice and was a fantastic cook. Tracy was very funny in the way only the most quick-witted people can be. She appreciated a good book and promoted reading to the children in her life, indulged in growing beautiful plants and flowers each spring, and could discuss government and current events with the best of them.

A well-respected educator who taught high school social studies for decades, Tracy continued her education and was the elementary school principal since 2015. She loved both stages of her career and was very excited about the community’s new elementary school that will open this fall. She truly enjoyed her work, her colleagues, and being a part of the team that provides opportunities and positive futures for students. Tracy was a faithful member of the First United Methodist Church, often singing at Christmas programs or other special occasions.

As a child, Tracy cherished her family’s trips to Eufaula Lake each summer, which may have sparked her fondness for the ocean. She enjoyed traveling and looked forward to summer trips with Ron and the boys. She and her sisters have taken a girls’ trip every fall since 2009 with a little sightseeing thrown in between shopping, great meals, and lots of laughter, all of which also provided narrative for the recipe blog they co-wrote. Tracy also enjoyed weekend visits with her in-laws, which often spurred the sharing of school stories with sisters-in-law and nieces, all fellow career educators.

We know Tracy would want us to continue Four Sisters Dish, and we will… but we thank you for your patience during this difficult time, adjusting to life without her. Please pray for her husband and two boys, our parents, her close friends, and us – her sisters.

We miss her every day.

-Kathy, Robin, an Erin