Peanut Butter Cup Pie

Peanut Butter Cup Pie

Ingredients:

Crust:

2 1/2 cups chocolate graham crackers crumbs
3 tablespoons sugar
1/2 cup salted butter, melted

Filling:

12 ounces cream cheese, room temperature
1 1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Topping:

2 tablespoons sugar
1/2 cup heavy cream
1/2 cup semi-sweet chunks, chocolate chips, or bars, chopped
4 tablespoons salted butter
1/2 teaspoon vanilla extract
14 Reese's peanut butter cups, rough chopped

Directions:

Preheat the oven to 350 degrees

Crust:

Lightly grease the bottom and sides of a 9-inch spring-form pan.  In a mixing bowl, combine the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter and mix well. 

Press onto the bottom and sides of spring-form pan.

Bake crust for 10 minutes.

Filling:

Using a kitchen-Aid mixer, or electric mixer, combine cream cheese and peanut butter together for 5 minutes on medium speed until light and fluffy.

Add the sugar and vanilla to the cream cheese/ peanut butter mixture, and combine for 5 minutes more until light and fluffy.

In a separate bowl, beat the heavy cream until firm. 

Carefully fold the cream mixture into the cream cheese/ peanut butter mixture until well blended. 

Spoon mixture into pie crust. 

Cover and refrigerate for 2 hours

Topping:

Combine the sugar and heavy cream in a saucepan and bring to just a boil.  Remove the saucepan from the heat and immediately add the chocolate, butter and vanilla.  Whisk the mixture until smooth and the chocolate and butter have melted.

Cool mixture slightly.

Pour topping mixture over pie, and evenly spread from edge to edge.  SAVE 2 TO 4 TABLESPOONS OF TOPPING MIXTURE TO DRIZZLE OVER PEANUT BUTTER CUPS.

Sprinkle peanut butter cups evenly over top.

Drizzle the saved topping over peanut butter cups.

Cover and refrigerate 4 hours, or overnight before serving.

IMPORTANT:  After refrigeration, and while pie is still in the spring-form pan, cut around the edges of the finished pie.  Use a sharp knife dipped in hot water.  Snap the clip on the pan and  release your peanut butter cup pie. 

Use a sharp knife dipped in hot water again to cut each slice.

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
Recipe by Everyday Food, Martha Stewart

Ingredients:

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped
3 pounds beef chuck roast
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Directions:

With a sharp knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 1/2 teaspoon salt and 1 teaspoon pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about 6 hours, or 8 to 9 hours on low setting.

DO NOT UNCOVER WHILE COOKING

Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.

To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Serves 8

Papa Ben's Mac & Cheese

Papa Ben's Mac & Cheese
Recipe by Larry (Benny) Shields

"This much requested dish is the best, because it is made with love from Papa Ben!"

Ingredients:

1 teaspoon butter, melted
1 egg, beaten
8 ounces elbow macaroni (approximately 1 1/2 cups)
8 ounces mild Cheddar cheese, grated
8 ounces sharp Cheddar cheese, grated
1 teaspoon dry mustard
1 tablespoon hot water
1 cup milk

Directions:

Boil the macaroni until tender, and then drain (DON'T RINSE, BECAUSE YOU WANT IT TO BE HOT WHEN YOU ADD THE CHEESE).

In a small bowl beat the egg and butter together.

Using a large mixing bowl, mix together the drained macaroni and egg mixture.

Add the cheese, leaving enough to sprinkle on top.

Place the mixture into a buttered casserole dish.

In a small bowl dissolve the dry mustard with the hot water.

Add the milk to the dry mustard mixture and mix well.

Pour the mixture over the macaroni in the casserole dish, and sprinkle with saved cheese.

Set in refrigerator for a few hours or until the next day.

Bake at 350 degrees, uncovered for 45 minutes.

Cajun Seasoning

 

Cajun Seasoning

Ingredients:

5 teaspoons paprika
4 teaspoons sea salt
4 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoons dried thyme

Directions:

Combine all spices together.

Burnt Grapes

Burnt Grapes
Recipe submitted by Dorothy Huter

Burnt Grapes comment, 10/15/12

Oh, my...sweet harmony.  With a pleasant combination of creme topping, the surprising burst of the fresh grape, and heartwarming, home-cooked caramel-OH!, this dish is sure to awaken the senses.  It has lifted us to a heavenly place where food is art, and a balance of all things yummy.  Thanks for the trip!!

Erica & Travis

Ingredients:

5 cups seedless whole grapes

2 cups sour cream
1/2 cup white sugar
2 teaspoons vanilla

1/2 cup brown sugar
1/2 cup butter

Directions:

In a large bowl, combine sour cream, white sugar and vanilla.  Add seedless whole grapes, and mix together.  Pour into a 8 x 8 pan.

In a sauce pan, bring the brown sugar and butter to a boil and simmer for 5 minutes, stirring constantly.

Pour topping over grapes.  DO NOT MIX TOPPING AND GRAPE MIXTURE TOGETHER - ONLY POUR TOPPING OVER GRAPE MIXTURE.

Chill 3 to 4 hours before serving.

Recipe submitted by Dorothy Huter

Pesto Sauce

Pesto Sauce
Recipe submitted by Jessica Knight

Ingredients:

2 cups fresh basil leaves, loosely packed 
1/3 cup pine nuts
4 medium garlic cloves, peeled
1/2 cup Parmesan cheese, grated

1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions:

Rinse and dry basil leaves.

Combine the first 4 ingredients in a food processor.

Turn on the food processor, and slowly pour the olive oil through the feed tube. 

Mix well, and season with salt and pepper.

Key Lime Pie

Key Lime Pie

Ingredients:

Graham Cracker Crust

1 to 1 1/2 cups Graham cracker crumbs
1/2 cup sugar
6 tablespoons melted butter

Filling

4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cubed)
1 teaspoon unflavored gelatin (softened)
1 key lime, zested

Directions:

Combine Graham cracker crumbs, sugar and melted butter.  Press into pie pan and refrigerate.

In a medium bowl, mix together eggs, sugar, lime juice and last, cubed butter.

In a double broiler, cook the mixture over boiling water until it thickens, stirring frequently.

Once thickened, add softened gelatin and lime zest.

Cool slightly, and pour into pie shell.

Refrigerate 3 hours, or overnight.

Garnish with lime slices.