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.
Enjoy!

Cherry Peanut Butter Pie

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!

Enjoy!

Nutrition info:

Servings:8

calories: 498

Total Fat: 29.7

Total Carbs: 33 g

Fiber: 0.8g

Protien: 26 g

Sodium: 1245 mg

Cholesterol: 117 mg

Barbecue Ribs ~ slow cooked

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!

Enjoy!

Chocolate Chip Pound Cake

Tex-Mex Chicken

what it takes:

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky salsa
1 cup mexican style shredded Four Cheese

how to make it:

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

this is a very healthy, very tasty meal.  i also serve this over white instant rice.  very easy to throw together sunday morning before church and your sunday afternoon lunch dilemma is solved.

Enjoy!   

Tex-Mex Chicken

Green Bean Stir-Fry

PRINTER FRIENDLY VERSION



Ingredients:

1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 teaspoons vegetable oil

Directions:

1.In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

This is a great side dish and the best thing about these is that my kids love them! The soy sauce/peanut butter combo adds such a great flavor to these crisp green beans.

This is a must-try recipe!

Green Bean Stir-Fry

No fuss Chocolate Cake

Need a scrumptious dessert?

Something that tastes ridiculously delicious, but better yet looks like it came out of a gourmet cookbook?

However, you just don't have the time or desire to whip something up?

Here is an easy, no fuss solution that

I have used a couple of times and definitely will many more times in the future.

Directions:

Go to you local market and purchase a Pepperidge Farm Cake from the freezer section. Let it thaw as directed on the box. Slice cake into serving sizes and arrange on dessert plates. Spoon a small amount of whipped topping beside the cake and top with a strawberry (i prefer to use chocolate covered strawberries). Drizzle Hershey's chocolate syrup over cake and topping. And there you have it. A quick fix to your dessert dilemma, that tastes and looks fabulous!

Enjoy!

No fuss Chocolate Cake

Very Berry Cherry Cobbler

PRINT THIS RECIPE
Ingredients
• 1/2 cup butter
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup milk
• 1 (21 ounce) can cherry pie filling

Directions
1. Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a baking dish and set on oven rack to melt.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
4. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

This cobbler is delicious served warm

with a scoop of vanilla bean ice cream or whipped topping.

Very Berry Cherry Cobbler

Cinnamon Apples ~ Slow Cooker Style

PRINT THIS RECIPE

Ingredients:
6-8 apples - cored and sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Directions:
1.Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and nutmeg. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into slow cooker. Pour milk evenly over apple mixture.
2.Cook in slow cooker until desired tenderness. I usually cook for approximately 1 hour on high and then switch to low for about another hour and a half to two hours.

Alternate:
These apples can also be baked in the oven on 350 degrees for approximately an hour and a half, or until bubbly and soft, in a 2 quart, greased casserole dish.
These are a perfect side to any breakfast or dinner dish.

Probably my favorite cinnamon apple recipe.

Cinnamon Apples ~ Slow Cooker Style