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!