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Monday, April 26, 2010

Cherry Peanut Butter Pie

I have had this one for a while and was excited to finally get to make it.  Our youth at church held a Baked Potato Luncheon and so I provided this fabulous looking pie for a dessert.  By the time I got through the line, the prepared slices of my pie were all gone.  However, the very sweet parents who were preparing the dessert plates had hidden a slice in the fridge for me. 
God bless them!

what it takes:
1 1/4 cups pretzels, crushed (i use a blender to crush them)
1/4 cup granulated sugar
1/2 cup butter, melted
1 cup creamy peanut butter
1 (8oz) cream cheese, softened
1/2 cup powdered sugar
1 and 1/2 cups frozen whipped dessert topping, thawed
1 (21 oz) can Cherry Pie Filling (strawberry pie filling would be fab too!)

how to make it:
Combine the crushed pretzels and granulated sugar, then stir in the melted butter.  Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. 

Cover and chill.  Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.  Fold in the whipped dessert topping.  Spoon 1/2 cup of the cherry pie filling into the crust-lined pie plate. 

Carefully spread the peanut butter filling over top of the pie filling. 

Top with the remaining pie filling. 

Cover and chill for 2 hours before serving. 
The pretzel pie crust was so good and I think I will use this for many other pies I attempt to make.
I think this would also be delicious with a strawberry topping as well, and may try this the next time I make it.


Thursday, April 15, 2010

Barbecue Ribs ~ slow cooked

the stuff you need to make it:
4 pounds pork country style ribs
salt and pepper to taste
1 cup of ketchup
2 cups of BBQ sauce (we prefer Stubbs)
1/2 cup packed brown sugar
4 tablespoons red wine vinegar
2 teaspoons dried oregano (italian seasoning works if you don't have oregano)
2 teaspoons Worcestershire sauce
1 dash of hot sauce

how to make it:
1. Preheat oven to 400 degrees F.
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low for 6-8 hours or until ribs are tender.

*option: after cooking in slow cooker i remove the ribs and place back into a shallow baking pan and place under the broiler on low for a few minutes to carmelize them before serving.

These ribs are delicious and a regular
Sunday dinner in our house.
Hope your family loves them as much as mine does!

Nutrition info:
calories: 498
Total Fat: 29.7
Total Carbs: 33 g
Fiber: 0.8g
Protien: 26 g
Sodium: 1245 mg
Cholesterol: 117 mg


Friday, April 9, 2010

Chocolate Chip Pound Cake

Makes 24 slices Prep 10 minutes
Bake at 325 degrees for 1 hour 12 minutes

What you need:

3 ½ cups all-purpose flour, plus more for dusting pans
1 tablespoon vanilla extract
1 ½ cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 ounces) semisweet chocolate chips
1/2 teaspoon salt
4 eggs
4 egg yolks

How to make it:

1. Heat oven to 325. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.
2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.
4. Divide batter between prepared loaf pans and smooth tops. Bake at 325 for 1 hour, 12 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Per slice: 330 calories; 17 g fat; 4 g protein, 42 g carbs; 1 g fiber; 65 mg sodium; 99 mg cholesterol

Hey…at least it has fiber!