Holly's Stew

I had this dish at a restaurant recently and loved it so much I had to recreate it myself.  I only used a recipe for the rice.  The creamy chicken part was just me trying it out and making it work! For the Mexican rice you will need 3 tablespoons vegetable or olive oil, 1 cup uncooked long-grain rice (not minute rice), 1 teaspoon garlic salt, 1/4 cup chopped onion, 1/2 cup tomato sauce, 1 1/2 cups chicken broth and 1/2 cup water. For your creamy chicken you will need 2 tablespoons olive oil, 2 good sized chicken breasts (cut up into bite sized pieces), 1/4 chopped onion, 4 oz mushrooms (drained well), 1/2 teaspoon garlic powder, 1/2 cup enchilada sauce, 4 oz sour cream and 1 cup Monterey Jack cheese. In a large skillet heat your 3 tablespoons oil.  Once warm add your 1/4 cup chopped onions.  After about 5 minutes of cooking your onions add your 1 cup uncooked long grain rice, stirring very frequently.  Your rice  will puff up a little but...

You will need 1 1/2 cups crushed graham cracker crumbs, 3 1/4 cups powdered sugar, 1 cup melted butter, 1 1/2 cups (16oz jar) extra crunchy peanut butter, 1 (12oz) bag chocolate chips and 1/3 cup creamy peanut butter. Start by lining a 9x13 pan with foil, set aside. In a large bowl combine your 1 1/2 cups crushed graham crackers and 3 1/4 cups powdered sugar.  Next add your 1 1/2 cups extra crunchy peanut butter and your 1 cup melted butter.  Mix very well. Press your mixture into you pan.  Place in freezer for 20 minutes. Once 15 of your 20 minute freezer time has passed, place your 12oz bag of chocolate chips and your 1/3 cup creamy peanut butter in a glass container. Microwave on high for 1 minute.  Stir well and continue cooking 1 minute at a time and stirring until fully melted and combined. Spread your chocolate mixture over you graham cracker mixture. Place in fridge for at least 15-20 minutes to let chocolate cool and set. Pu...