Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

 

 

 

 

 

 

 

 

  

 

 

 

Know what's good for the heebie-jeebies? Chocolate Peanut Butter Pie. Clears it right up.  So, I'm almost over it now..... should be gone in oh....maybe 6-7 more bites. This is the best prescription...I mean recipe ever!

 

 

Chocolate Peanut Butter Pie

 

1 cup (8 ounces) cream cheese, softened

1 cup sugar

1 cup creamy peanut butter

1 tablespoon butter or margarine, melted

1 teaspoon vanilla extract

1 cup heavy or whipping cream, beaten until stiff

9-inch chocolate cookie-crumb crust, prepared

1 cup semisweet chocolate pieces

3 tablespoons brewed coffee

peanuts, chopped, for garnish

 

Beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy.

 

Gently fold in half the beaten cream, and then fold in remaining cream until blended. 

 

Spread filling in crust; smooth top.

 

To make topping, combine chocolate pieces and coffee in a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes; stir until smooth.

 

 

 

 

 

 

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Blueberry Strudel Bites

  

  

This easy Strudel recipe is probably one of the best desserts to feed a crowd! 1 sheet of puff pastry makes 30 bite-sized pieces.  I make them with any fruit jam or preserves like blueberry or strawberry or even apple or peach pie filling. Simple to make and always a crowd pleaser.  

Blueberry Strudel Bites

1 sheet of Puff Pastry thawed

1/3 cup of blueberry preserves or jam or pie filling

1 teaspoon cornstarch

1 Tablespoon of milk

Turbinado sugar for tops

Lay out sheet of puffed pastry on a sheet of parchment paper. If necessary, roll the dough to a 15 x 10-inch rectangle. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut 3-inch wide strips going down. Then cut about 1 1/2-inch strip going across.  Mix together the jam and cornstarch until smooth.  Fill each center of dough with a small dollop of the jam mixture.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the right side of dough towards the center, pinching down the edge, then roll over towards the end and pinch down the remaining edge to seal the dough. 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Make any flavor....peach, strawberry, blueberry or apple. 

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Caprese on Rosemary Skewers

 Caprese on Rosemary Skewer

Want a quick, simple and delicious appetizer for your next cookout?  You will love this one.  There's just something about tomato and mozzarella cheese drizzled with olive oil, but this time I wanted something that would create a flavor explosion in your mouth. So I put together this simple little Caprese platter for my guests at my last barbecue and then I sat back and watched how quickly they emptied the tray! 

Instead of just cheese and tomatoes and olive oil with basil, I wanted to add a new twist. I decided to double the explosion of flavors with mozzarella balls marinated in olive oil and some grape tomatoes that would pop in your mouth. But instead of basil, this time, I skewered them on rosemary twigs and then I drizzled the whole thing with a wonderful glaze I made with balsamic vinegar. This went over big and it made a wonderful presentation. The glaze added the perfect touch!    

 

















Caprese on Rosemary Skewers

1 cup balsamic Vinegar

2 tablespoons brown sugar

16 small round mozzarella balls

1/2 cup extra virgin olive oil with garlic

1/2 teaspoon red pepper flakes

salt and pepper, to taste

16 rosemary twigs

16 grape or cherry tomatoes

Combine the vinegar and sugar in a small saucepan. Cook over low heat for about 4 minutes or until sugar has completely dissolved and then bring mixture to a full boil. 

Next, reduce the heat to medium and simmer until liquid has reduced by one-third and is just slightly thick. It will continue to thicken as it cools.  Refrigerate for 1-2 hours (or longer if needed).

 

Add mozzarella balls to a small bowl.  Pour in garlic olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.

 

Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve.   
 




















When you are ready to serve, drizzle your balsamic glaze over your platter and enjoy! 

 







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Cheesy Potato Bacon Balls

 

Cheesy Potato Bacon Balls

Delicious cheesy mashed potatoes, generously stuffed with bacon and  sprinkled with chives.  Then rolled into balls and coated with seasoned breadcrumbs and fried.   Crispy, light, airy outside with a creamy mashed potatoes inside. What more could you ask for?   Use leftover mashed potatoes  or make them fresh just for this recipe.  See my recipe for mashed potatoes below.  Serve them as a side dish or an appetizer. Your guests will love them! 

Cheesy Potato Bacon Puffs

2 cups prepared mashed potatoes at room temperature 
¼ pound bacon, chopped 
¾ cup cheddar cheese 
3 tablespoons grated Parmesan cheese 
½ tablespoon garlic powder 
2 tablespoons chopped chives 
1 cup oil for frying 
1 cup Panko breadcrumbs 
1 large egg, lightly beaten 
salt and pepper to taste

In a large mixing bowl, combine the prepared mashed potatoes, cheddar cheese, Parmesan cheese, garlic, chives, and salt and pepper. Mix thoroughly with a rubber spatula until all the ingredients are well combined. Using your hands, roll mixture into balls. 

Set up work area with shallow bowl for the eggs, and another for the Panko breadcrumbs.  Working in batches, dip each ball into the egg mixture, making sure to drip off any excess, then dredge it in the panko breadcrumbs and pat down slightly so that they are coated well. 

Heat the oil in a large heavy skillet over medium high heat. Add the mashed potato balls to the skillet and fry until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately. 

Loaded Mashed Potatoes 

1 pounds Yukon gold potatoes, peeled and quartered 
1 pounds russet potatoes, peeled and quartered 
¼ pound bacon, chopped 
1 stick butter 
1/2 cup or more heavy cream or evaporated milk 
Salt and pepper to taste 

Saute bacon until crispy and set aside. 

Add peeled and 1-inch cubed potatoes in a large pot of boiling salted water. Simmer uncovered for 10 minutes, or until potatoes are tender. Drain very well. Return to the warm pot. Using a hand held mixer, break the potatoes up at a low speed. 

Slowly add in melted butter and milk  to make the potatoes creamy. Season with salt and pepper to taste. If making potato balls, refrigerate until cool. Then set out at room temperature when ready to make the above recipe. 

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My Holiday Sub

 

My Holiday Sub

 

 

 

 

 

 

 

 

 

 

  

 

This is the meal I look forward to the day after Thanksgiving or Christmas.  Oh, it may look like just another sandwich but its far more than that!  You have your turkey, stuffing, cranberry sauce, and bread…  almost the entire meal from the day before!  And boy is it delicious!  I call it a sub because I top it with melted provolone cheese and well, it looks like a sub.  But far better than one!  You should try this.  You too will look forward to it year after year! 

 

My Holiday Sub

1 loaf French bread, sliced in half long ways

1/2 cup mayonnaise (I use Dukes or Hellmans)

1 cup whole cranberry sauce, not the jellied kind

3 cups sliced or shredded leftover turkey

2 cups Stove Top stuffing (Chicken or turkey)

6 slices Provolone Cheese

 

Slice your bread in half long ways and separate to two pieces.

 

 

 

 

 

 

 

 

 

 

 

Once you cut your bread in half, spread each side with mayonnaise.

 

 

 

 

 

 

 

 

 

 

 

Spoon the cranberry sauce over each bread half and spread it out with a knife.

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the turkey over the cranberry sauce.

 

 

 

 

 

 

 

 

 

 

 

 

Next add the stuffing over the top of the turkey.

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally, add slices of provolone cheese over the top of the stuffing.

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10 minutes. This will make the bread hot and crispy on the bottom.  Then turn your oven to broil. Watch carefully so it doesn’t burn. 

 

 

 

 

 

 

 

 

 

 

 

Broil until the cheese get golden brown and bubbly. It usually takes only about 5 minutes.

 

 

 

 

 

 

 

 

 

 

Let your sandwich cool for a minute or two and then slice and serve.

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.