Peanut Butter Pie 2.0

Hey ladies!

Hope everyone had a wonderful Thanksgiving! So, as you may remember Peanut Butter pie is a staple in our house for Thanksgiving. Well, at my favorite pizza place in Anchorage they serve their Peanut Butter Pie with a Chocolate Ganache... which got me to thinking, I could TOTALLY make that. And viola! Here it is! Not so much healthy. Sorry Amy it's probably like 5 billion cookies, but you won't be sorry!


Peanut Butter Pie with a Chocolate Ganache

Ganache

½ C. Whipping Cream

¾ C. Chocolate Chips (I used Semi-sweet)

Pie

1 Graham Cracker Crust

8 oz. Cream Cheese

½ C. Powdered Sugar

1 C. Peanut Butter

½ C. Milk

8 oz. Cool Whip

In a small saucepan, heat cream until small bubbles start to form around edge of pan. (You don’t want to boil the cream, just want it hot enough to melt the chocolate.) Add chocolate chips and stir until melted over low heat. Remove from heat and let sit at room temperature while you make your pie.

Mix together Cream Cheese, Powdered Sugar, Peanut Butter, Milk and Cool whip until smooth. Pour Peanut butter mixture into crust. Pour room temperature ganache over pie. Garnish with chopped nuts and refrigerate or freeze until set. (2-3 hours)

Pomegranate Salad (Well, kinda Dessert)

Ok, again, not so healthy, but oh, so amazing. It has my favorite things, pomegranates and whipped cream... how can you go wrong?? Removing the seeds is the most tedious part of the recipe, but I promise you it's well worth it!

Pomegranate Salad

3-4 Pomegranate, seeds removed

6-7 Fresh Mandarin Oranges

½ Cup Powdered Sugar

4 oz. Cream Cheese

1 pint Whipping cream

1 C. Craisins

1 C. Chopped Pecans

In a large bowl mix pomegranate seeds, segments of 6 oranges, craisins and pecans. In Kitchen aid beat cream cheese and powdered sugar. Add whipping cream to cream cheese and whip until soft peaks form. (You want the consistency of Cool Whip) Gently fold Whipped Cream into fruit. Garnish with remaining orange segments.

*Because this has Dairy and citrus you need to eat it sooner rather than later because the acid from the fruit will break down the cream and make it yucky.

Sausage Stuffing

Ok ladies, I've always been a Stove Top fan, but I've converted to "Grown-up stuffing." This stuff is DELICIOUS! And probably not very good for you, but amazing all the same.

Sausage Stuffing

2 pkgs Seasoned stuffing

½-1 Onion

½ C. Butter

5-7 celery stalks

½ tsp. Poultry Seasoning

½ tsp. Sage

1 tsp. Salt

½ tsp. Pepper

3 ½ C. Milk

Brown sausage, let cool and cut into bite sized pieces. In a pan, melt butter and sauté onion and celery until translucent. In large bowl combine veggie mixture to stuffing, add seasonings and sausage. Taste and make adjustments to seasonings as necessary. Add milk to the mixture and combine until wet. (Don’t over mix, just kinda toss.) Pour mixture into a large baking pan** cover with foil and allow to sit overnight in the fridge. Bake at 325 for 30 minutes with foil on. Remove foil and cook for 10-15 minutes more or until golden.

**We used an 11X14 cause this makes quite a bit of stuffing, but you could obviously make a smaller batch.

What's on the Menu??

Hi friends!

Happy Thanksgiving! So, I was wondering, what's on the menu for your thanksgiving feast??? Post recipes and pictures!

Stay tuned for sausage stuffing, pomegranate salad and sweet potatoes! Woo Hoo!

Happy Cooking!

Fresh Peach Crisp

Fresh Peach Crisp

Filling:

6 cups fresh or frozen peach slices, peeled and pitted
1/2 cup brown sugar, packed
1/4 cup unbleached flour
1 Tablespoon lemon juice

Topping:
1 cup unbleached flour
3/4 cup brown sugar
3/4 cup rolled oatmeal
1 teaspoon ground cinnamon
1/2 cup butter, cold, cut in squares

Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside. In a large bowl, toss peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of kitchen Aid, and mix in butter and ingredients. Spread topping ingredients evenly over the peaches and bake for 30-40 minutes or until peaches are bubbly and the topping is brown. Cool for 15 minutes or more before serving. This would be fantastic ala mode!

Pumpkin Butterscotch Coconut Cookies

- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped nuts (optional)
- 1 cup coconut (optional)
- package of butterscotch chips
- coconut to taste (about 1 cup)
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp baking soda
- 1 cup of raw pumpkin
- 1 egg


"Cream shortening and sugar. Stir soda into pumpkin. Add well beaten egg and combine with creamed mixture. Add sifted dry ingredients. Then add coconut, butterscotch and possibly nuts. Bake at 375* for 10 minutes."

Rhubarb Custard Bars

Ok, so as a preface I must say that I do NOT like Rhubarb. And a co-worker would make these and I would always decline one because I don't like rhubarb, well, one day I tried them and I was SO t'd at myself for turning her down all those times because despite the name and how they look, they are DELICIOUS!!! But don't skimp on the fats cause that's what makes them so YUMMY!



Crust:
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

In bowl mix flour and sugar and cut in cold butter with knife or pastry blender. (I just put it in the kitchen aid for a bit and it works just fine.) Mix until coarse crumbs. Press into a greased 9x13 pan and bake for 10 minutes at 350*

Custard Filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained**

Mix sugar and flour and beat in eggs and cream. Fold in rhubarb and pour over crust. Bake for 40-45 minutes at 350*, or until custard sets. (Middle doesn't jiggle) Cool Completely.

Topping:
1 8oz package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Whip whipping cream, in separate bowl combine other ingredients and fold in whipped cream. Spread over top of cooled bars, cover and refrigerate. Cut into Bars when cooled.

**I like my rhubarb cut very fine. If you have a lot of rhubarb you can wash it, chop it and freeze it in ziploc bags so you can enjoy custard bars all year round!

Light Sour Cream Coffee Cake

I just made this cake for the missionaries tomorrow, and of course I had to test it before giving it to anyone else! I tested it and then had another piece. It's really yummy and not too sweet. From Taste of Home.

Light Sour Cream Coffee Cake

2 cups all-purpose flour

1 1/2 cups sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs, beaten

1 cup reduced fat sour cream

1/2 cup vanilla yogurt

1/2 cup butter, melted

1 tsp vanilla extract

Streusel:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

2 Tbsp butter, melted

1 tsp cinnamon

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13x9 baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool.

Tomato Basil Pizza

Ok, I'm new to blogs, so don't laugh at me if I totally do something dumb! Yes, I know, I'm behind the times. I don't even text. See what marriage does to you? Haha!

So this is a recipe I got from someone in my ward. Shout out to Pampered Chef! It's a Pampered Chef recipe and I had it first at a Pampered Chef party.

Tomato Basil Pizza

pizza dough (10 oz. refrigerated dough, or homemade recipe below)

2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

2 tsp dried basil

1 garlic clove, pressed

2/3 cup mayo

3-4 Roma tomatoes, thinly sliced

Roll out pizza dough on rectangle baking stone (or greased cookie sheet) to within 1 inch of edge. Sprinkle dough with 1 cup of mozzarella cheese. In bowl, combine 1 cup mozzarella cheese, Parmesan cheese, basil, garlic, and mayo. Arrange tomato slices in a single layer over mozzarella cheese on crust. Spread cheese/mayo mixture over tomatoes. Bake at 375 for 15-20 minutes or until top is golden brown and bubbly.

Thick Crust Pizza Dough

1 1/3 cups warm water

4 tsp sugar

1 T. yeast

3-4 cups flour

1/2 tsp salt

1 T. shortening

1/2 tsp garlic powder (optional)

1/2 tsp oregano (optional)

Mix water, sugar, and yeast. Let sit until it begins to foam. Add flour and other ingredients. Knead. Let rise until double. Roll out on pizza stone (or greased pan). Let rise for 5-10 mins, then cover with toppings. (For normal pizza, bake at 425 for 18-20 mins.)

Sooo yummy - enjoy!

Roasted Asparagus

Ok, so this one is SUPER easy and way delicious.



Roasted Asparagus

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. I arrange on the sheet with the tips toward the middle of the pan because things on the outside of the pan will cook faster than in the middle. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

Yay! We're in Business!

Well ladies, here it is! I'm still not crazy about the formatting, will work on that. But, it's here! Send me an E-mail and I will add you as an admin so you too can post delicious recipes! Oh, and what think ye of having a place where we can post little snippets of what's new in our lives? I'm WAY excited!