Robbie’s Chocolate Chip Pie

Chocolate Chip Pie


Yield: 8 servings




  • 2 lg eggs
  • 1/2 c unsalted butter, melted and cooled
  • 1 c granulated sugar
  • 1/2 all-purpose flour
  • 1-1/2 tsp pure vanilla extract
  • 1 c dark chocolate chips
  • 1 c pecans, chopped
  • 1 (10-inch) pie shell




Preheat oven to 350 degrees F. Mix eggs, butter, sugar, flour and vanilla extract together. Fold in chocolate chips and chopped pecans. Pour into pie shell.


Bake pie for 55 minutes to 1 hour. Serve with whipped topping or vanilla ice cream and enjoy!


Butterscotch Pie By Sweetie Pie

4  TBS. butter
3/4 cup brown sugar
1 1/3 cup hot milk
5 1/3 TBS flour
1/2 tsp. salt
2/3 cup cold milk
2 eggs
Pie shell


  • It is suggested that you use a double boiler for this recipe.
  • Cook butter and brown sugar for 3 – 4 minutes, stirring constantly.  Add hot milk (it is important that the milk be hot but not quite scalded), and simmer until sugar dissolves.  Mix salt, flour, and cold milk; add gradually to hot mixture*.  Cook for 15 minutes or until thickened, stirring constantly ( if you are not using a double boiler, this will not take as long).  Beat eggs and pour into hot mixture, stirring briskly as you add the eggs.  Cook 2 – 3 minutes on low heat.  When thickened, pour into cooked pie shell.  Top with whipped cream. Levi recommends licking the beaters

* This is a very old fashioned recipe in that it uses flour instead of cornstarch for thickening. If you find that the flour produces lumps, strain the mixture before adding the eggs.



One 9-inch single pie crust (fitted into a plate, edged and crimped)
2 medium-sized white potatoes (I chose Yukon Gold)
1/4 cup (1/2 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
3 large eggs, beaten
Makes one 9-inch pie

Preheat the oven to 350 degrees Fahrenheit. Prepare the crust and set aside.

Peel the potatoes, cut into chunks, and cook in boiling water until tender; drain. In a medium-size bowl, mash the potatoes and combine with the butter, sugar, baking powder and salt until well mixed. Stir in the milk and cream, stirring until well blended.
Stir in the extracts, then the nutmeg. Add the eggs and mix well. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, about 45 minutes. Let cool completely on a wire rack. Top each slice with a scoop of lemon-flavored ice cream for added flair and extra flavor. The illustration in the cookbook showed the pie garnished with thin lemon slices.

Fiesta Chicken Quesadillas By Mr.Tim

Fiesta Chicken Quesadillas By Mr.Tim


  • 1 pound skinless, boneless chicken breast, cubed

  • 1 (10.75 ounce) canCampbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup Pace® Chunky Salsa or Pace® Picante Sauce
  • 10 flour tortillas (8-inch)
  • Fiesta Rice:

  • 1 (10.75 ounce) can Condensed Chicken Broth
  • 1/2 cup water
  • 1/2 cup Pace® Chunky Salsa
  • Directions

    1. Preheat oven to 425 degrees F.
    2. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
    3. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
    4. Bake 5 minutes or until hot. Serve with Fiesta Rice.
    5. For Fiesta Rice: Heat Campbell’s® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
    6. Serve with Pace® salsa. For dessert serve orange wedges.

Miss Robbie Shared Her Favorite Fiery Kickoff Wings

Miss Robbie Shared Her Favorite Fiery Kickoff Wings


1 package Grill Mates zesty herb marinade
1/3 cup white vinegar
1/4 cup vegetable oil
1/4 cup ketchup
2 1/2 teaspoons  crushed red pepper flakes
3 pounds fresh or frozen chicken wing drummettes (thawed, if frozen)


Mix Marinade Mix, vinegar, oil, ketchup and red pepper in a large bowl; mix well. Add wings; toss to coat evenly Cover.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake at 400°F in 15×10-inch baking pan for 30 to 35 minutes.

Notes: These wings deliver the winning flavor! Grill Mates® Zesty Herb Marinade is the perfect short-cut to great taste with crushed red pepper providing the kick.

Easy Buffalo Chicken Dip Made By Miss Robbie

Easy Buffalo Chicken Dip Made By Miss Robbie


  • 1 (15 ounce) jar chunky-style blue cheese salad dressing

  • 1 (8 ounce) package cream cheese, softened
  • 3 cooked chicken breasts, shredded
  • 1 (12 ounce) bottle Buffalo wings sauce
  • 1 (4 ounce) package blue cheese crumbles
  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Stir blue cheese salad dressing and cream cheese together in a mixing bowl. Stir chicken, Buffalo wings sauce, and blue cheese crumbles into the salad dressing mixture; pour sauce into a baking dish.
    3. Bake in preheated oven until bubbling, 15 to 20 minutes.

Crispy Chicken Caesar Wraps

Crispy Chicken Caesar Wraps by Mr.Tim4 chicken breasts, cut into halve1/2 cup flour

2 teaspoons herb seasoning mix, seasoning of choice (thyme, basil, oregano, etc.)
2 teaspoons paprika and cayenne
1 teaspoon salt & pepper
1 egg
1/4 cup milk
1/8 cup mustard
1 1/2 cups dried breadcrumbs
1/8 cup chopped parsley
4 large flour tortillas
2 cups shredded romaine lettuce (1/2 cup portion per person)
2 cups diced tomatoes (1/2 cup portion per person)
2 cups caesar salad dressing (1/2 cup portion per person)


2 Remove skin from chicken, wash and drain.
3 Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
4 Beat eggs, milk, and mustard together until smooth, set aside.
5 Combine bread crumbs and parsley together, set aside.
6 Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
7 Dip chicken in egg mixture and shake off excess.
8 Dip chicken in crumb mixture to coat evenly.
9 Place in shallow lightly greased baking pans. Let stand 30 minutes.
10 Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.

12 Place 2 chicken breast halves on one tortilla shell.
13 Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.

Miss Robbie Shared Chicken Salad

Miss Robbie Shared Chicken Salad


  • 1/2 cup chopped walnuts
  • 3 cups chopped cooked chicken
  • 1 cup seedless red grapes, halved
  • 1 large Gala apple, diced
  • 1 cup diced celery
  • 1/2 cup mayonnaise
  • 1/2 cup honey mustard
  • Salt and pepper to taste


  1. 1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
  2. 2. Stir together chicken, next 5 ingredients, and walnuts. Add salt and pepper to taste.

Citrus Herb Chicken and Vegetable Kabobs By Mr.Tim

Citrus Herb Chicken and Vegetable Kabobs By Mr.Tim


1/4 cup orange juice


  1. Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place chicken cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  2. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken cubes and vegetable pieces onto skewers.
  3. Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through, turning occasionally.