Quick and Easy No Bake Peanut Butter Pie

 Quick and Easy No Bake Peanut Butter Pie

 

 

 

 

 

 

 

 

 

 

 

I’ve had peanut butter pie before but nothing like this light and creamy and oh so smooth pie I made today.  The filling is made with peanut butter, cream cheese, powdered sugar, and Cool Whip and OMG it’s so good!  Best of all, it requires no baking, so you can whip it up in no time and have it ready to serve in just a few hours. You’ll need just 10 minutes to prepare it and about 4 hours to let it set up.

 Quick and Easy No Bake Peanut Butter Pie 

8 ounces cream cheese, softened to room temperature

1 cup creamy peanut butter

¾ cup powdered sugar

1 teaspoon vanilla extract

8 ounces Cool Whip, thawed and divided

1 pre-made graham cracker pie crust

2-3 Reese’s peanut butter cups, chopped

½ cup crushed peanuts, optional topping

In a large bowl with an electric or hand mixer, beat together the cream cheese, peanut butter, powdered sugar and vanilla extract until smooth.

 

 

 

 

 

 

 

 

 

Gently fold in half (about 1 ½ cups) of the whipped topping until just combined.

Pour the mixture into your prepared pie crust and smooth out the top with a spatula or frosting knife. Spread the leftover whipped topping across the top of the peanut butter filling.

 

 

 

 

 

 

 

Sprinkle the chopped Reese's peanut butter cups and peanuts over the top of the pie.

 

 

 

 

 

 

 

 

 

Refrigerate for 2-4 hours, or overnight before serving to firm up. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice and serve, enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

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Lemon Lush

 Lemon Lush

I remember the exact time and place when I first had Lemon Lush. I was at a friend’s home for dinner and after I had just stuffed myself with her delicious meal, I decided to pass on dessert. “I didn’t have room”,  I said…I was so full. That’s when she brought out this incredible concoction.  She said, “eat just one bite and if you don’t have room you can pass.”   I can remember that first bite like it was yesterday… Oh My Goodness. It was so light and airy and so wonderfully delicious I ate more than one serving!  It was like eating air with the flavors of lemon and cream and I just couldn’t get enough of it!  I have been making it ever since and I can tell you it is a dangerous thing when I make lemon lush around here!  It’s doesn’t last long! 

Lemon Lush

Crust

2 cups all-purpose flour

1 cup butter, softened

½ cup finely chopped pecans

¼ cup sugar

Filling

2 (8-ounce) packages cream cheese, softened

1 cup powdered sugar

2 (3.4-ounce) packages instant Lemon Pudding mix.

3½ cups milk

1 (16-ounce) Cool Whip whipped topping, thawed 

Preheat oven to 350 degrees.

In a medium bowl, stir together flour, softened butter, pecans, and ¼ cup sugar until evenly mixed. Press into the bottom of a 9 x 13-inch pan to form a crust. Bake for 20 to 25 minutes, or until golden brown. Let it completely cool.

Using an electric mixer, beat cream cheese and powdered sugar until smooth. Spread on top of the cooled crust.

In a medium bowl, whisk together pudding mix and milk until blended and then allow it to sit for about 5 minutes, until it starts to thicken. Pour on top of cream cheese layer. Cover and refrigerate for about an hour or until set. 

Remove cover and spread Cool Whip topping over the pudding layer. Cut into squares and serve. 

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Scrambled Egg Enchiladas

Scrambled Egg Enchiladas

I seem to always have that package of flour tortillas in my pantry, leftover from the last time I was in the mood for a sandwich wrap.  So, as I was organizing the pantry last night, I allowed some ideas to float around in my head for how to use them for breakfast this morning.  I wanted something simple, with very little prep time and very few ingredients.  And I came up with a winner!

Scrambled Egg Enchiladas

8 large eggs, divided

2 tablespoons butter

2 cups shredded cheddar or Monterrey Jack cheese 

8 (8 inch) flour tortillas

1 tablespoon flour

2 cups half and half, (half milk/half cream)

1/2 teaspoon salt

Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.  Add four of the eggs to a large bowl and whip until well blended. 

In a skillet over medium high heat, melt the butter and scramble the whipped eggs.  Add salt and pepper to taste. Do not overcook them as they will continue cooking later.  Transfer eggs to plate and allow to slightly cool.  In the same large bowl, whip the remaining 4 eggs, flour, milk and salt. Set aside.

Lay out 8 tortillas and place some of the scrambled eggs down the center of a tortilla.  Top with more cheese.  Roll the tortilla up tight and place the seam side down in the prepared baking dish. Repeat until all tortillas are filled and placed in dish.

Pour the egg and milk mixture over the tortillas in the baking dish. Cover with foil and refrigerate overnight or for at least an hour.  

When ready to bake, uncover and sprinkle with more cheese. Cover with foil and bake at 350 degrees for about 30-40 minutes or until eggs are set and cheese is melted. Remove from oven and garnish with sliced green onions, parsley, chives and sour cream if you like.

NOTE:  I made these without meat, however feel free to add bacon or sausage to your filling of each tortilla.  You can also sprinkle bacon or sausage on top before baking.  

 Add any other ingredients you like as well.  If you like peppers and onions or tomatoes. The choice is yours.























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Eggs on Horseback

 

My Mom used to make these for my Dad who called them “eggs on horseback.” They were the juiciest burger topped with a sunny side up egg and they were absolutely delicious. That velvety golden yolk in each sandwich breaks and seeps into the beef, making a heavenly combination of tastes and textures.  You must try an egg on top of a burger at least once in your lifetime!

Eggs on Horseback

1 1/2 lb. ground beef, preferably ground chuck  

1 teaspoon salt, plus more, to taste  

1/2 teaspoon pepper, plus more, to taste  

2 Tablespoons butter  

4 eggs  

4 large rolls or hamburger buns, split and warmed 

 

In a bowl, combine the beef, salt and pepper.  Form 4 patties, each about 3/4 inch thick. Place on a plate, cover and refrigerate until ready to cook. Prepare a medium-hot fire in a grill and oil the grill rack. Or heat up a large fry pan.

For a grill: Using tongs, place the hamburgers over the hottest part of the fire or directly over the heat elements and grill, turning once, for 5 to 7 minutes per side for medium-rare, or until done to your liking. 

For a Skillet: add a tablespoon of butter to a large skillet and heat to medium high heat. Season with salt and pepper. Sear the burgers on one side and then flip them over and do the same on the other side.  Continue to fry on medium high heat for 5 to 7 minutes per side for medium-rare, or until done to your liking. 

 

Add a slice of cheese and allow to melt slightly. Remove cheeseburgers from skillet and transfer to a paper towel line plate.  Wipe out grease from skillet. Butter rolls on all sides and lay in skillet over low heat. Allow to warm until golden and flip on the other side to do the same.

 

 






  



Meanwhile, in another large fry pan, over medium-high heat, melt another tablespoon of  butter. When the butter foams, break the eggs into the pan, spacing them about 2 inches apart. Reduce the heat to low and season the eggs with salt and pepper. Cover the pan and cook until the whites are set and the yolks are just beginning to firm around the edge, about 5 minutes. 

 


















Place the burgers on the bottoms of the rolls and set an egg on top of each burger.  Cover with the tops of the rolls. Arrange on individual plates and serve immediately. 

 




















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