In the Kitchen With Johnnie Peebles

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Johnnie Peebles, a Waxahachie resident, and originally appeared in the WaxahachieNOW November 2015 issue.

Chicken Empanadas

  • 3 cups chicken, cooked and chopped
  • 1 8-oz. pkg. shredded Colby and Monterrey Jack blended cheese
  • 1 4-oz. pkg. cream cheese, softened
  • 1 jalapeño, seeded and chopped
  • 1 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 15-oz. pkg. pie crust
  • 1/4 cup water
  • Sour cream (optional)
  1. In a large bowl, add chicken, blended cheese, cream cheese, jalapeño, cumin, salt and pepper. With an electric mixer, beat all ingredients together until well-blended.
  2. Unroll pie crust, roll into a 15-inch circle. Cut out 12-15 circles with a 3-inch cookie cutter.
  3. Place a heaping tsp. of chicken mixture in the center of each round of pie crust.
  4. Lightly brush the edges with water. Fold the pie dough over and press the edges together using a fork.
  5. Bake at 400 F for 15 minutes, or until golden brown. Serve with sour cream.
  6. These can be made ahead and kept frozen for up to a full month.

 

Pineapple Cheese Ball

  • 2 8-oz. pkgs. cream cheese, softened
  • 2 Tbsp. green pepper, finely chopped
  • 2 Tbsp. onions, finely chopped
  • 1/4 cup crushed pineapple, drained
  • 3 tsp. seasoning salt
  • 2 cups chopped pecans (divided use)
  • Fresh fruit, optional
  • Assorted crackers, optional
  1. Beat cream cheese until smooth. Add green pepper, onions, pineapple, seasoning salt and 1 cup of pecans. Mix well. 
  2. Shape into a ball. Roll in remaining pecans. 
  3. Chill cheese ball for 1-2 hours. Garnish with fresh fruit and serve with assorted crackers.

 

Pizza Dip

  • 1/2 cup whole milk
  • 6 oz. cream cheese
  • 1 cup mozzarella cheese (divided use)
  • 1 cup Parmesan cheese (divided use)
  • 1/2 cup spaghetti sauce
  • Pepperoni, enough to cover the top of the dip
  • Garlic bread (optional)
  1. Melt the milk, cream cheese and 1/2 cup of each cheese in a medium saucepan.
  2. Pour melted mixture into a pie dish. Top with spaghetti sauce and pepperoni.
  3. Sprinkle top with the remaining two cheeses.
  4. Bake at 320 F until the dip begins to bubble.
  5. Serve with garlic bread.

 

Chocolate Meringue Pie

  • 1 1/4 cups plus 3 Tbsp. sugar (divided use)
  • 2 Tbsp. all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 cups milk
  • 2 Tbsp. cornstarch
  • 4 large eggs, separated
  • 1 tsp. pure vanilla extract
  • 1/2 stick unsalted butter, cut into 1/2-inch pieces
  • 1 prebaked pie crust
  1. Preheat oven to 350 F. Combine 1 1/4 cups sugar, flour and cocoa in a bowl. Stir to mix well. Set aside.
  2. Whisk together the milk, cornstarch and egg yolks in a separate bowl, until well-mixed.
  3. Slowly add the milk/egg mixture to the flour mixture. Whisk to blend thoroughly.
  4. Pour mixture into a saucepan. Cook and stir constantly until thickened, then add the vanilla and butter. (This can be made several days in advance. Keep refrigerated with plastic wrap placed on the surface of the filling to prevent a film from forming.)
  5. Whip the egg whites in a bowl with an electric mixer for 2-3 minutes, or until soft peaks form. Add the remaining sugar and beat just to mix.
  6. Pour the filling into the pie crust. Top with the beaten egg whites, making sure to spread evenly to cover the chocolate mixture. Sprinkle with additional sugar, if desired.
  7. Bake 5-7 minutes until the meringue topping is golden brown. Remove the pie from the oven. Cool for 2 hours before slicing.