On Easter Sunday we were invited to our daughter's home for dinner. We always look forward to her meals, as she has become an excellent cook. I offered to bring the dessert since I had a couple of new recipes I wanted to try. One was a pie and the other, a cheesecake.
The pie recipe called for a chocolate crumb crust. Rather than buy a package of chocolate cookies and make the crust, I decided to purchase a pre-made crumb crust - something I'd never done before. In this case, it seemed to make more sense to buy a crust. We didn't need any chocolate cookies to eat and using a pre-made crust would be a time-saver; especially since I was making two desserts.
When I removed the wrapper from the pie crust, I noticed some loose crumbs on the bottom of the shell. Without giving it any thought, I tilted the crust forward so the crumbs would fall out of the shell. The crumbs fell out and the shell followed; dropping on the counter and breaking into various size pieces. So much for saving time. I should have simply ignored those loose crumbs. The filling would have covered them anyway. Another lesson learned.
I picked up the pieces and put them into a bowl. After mashing the pieces into crumbs, they were returned to the foil pie tin and pressed in place. I wondered if the crust would hold together. I chose to spray the crust with no stick cooking spray and then put the crust into the oven for five minutes. After allowing it to cool, I proceeded with the recipe.
Very rich - cut small slices
PEANUT BUTTER PIE
1 pkg. (8 oz) cream cheese, softened
1 cup creamy peanut butter
1/2 cup sugar
1 carton (12 oz) Cool Whip, thawed, divided
1 chocolate crumb crust (8 in.)
2/3 cup hot fudge ice cream topping
In a large mixing bowl, beat cream cheese till smooth. Add peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. Spread remaining whipped topping over pie. Cut into slices. Place about 2 T. hot fudge topping (warmed slightly) and 2 T. peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe fudge topping and peanut butter over each slice of pie. Refrigerate.
Everyone enjoyed Sue's version of ...
2 eggs, beaten
1 cup reduced-fat sour cream
1/4 cup melted butter
1/4 cup finely chopped onion
1 can (11 oz.) Mexicorn, drained
1 can (15 oz.) cream style corn
1 box Jiffy corn bread mix
Combine all ingredients, mixing well. Pour into lightly greased slow cooker (3-1/2 qt. or larger). Cover and cook on high for 2 to 2-1/2 hours. Check for doneness. Should be golden brown around the edges and set in center. Yield: serves 6 to 8.
An irresistible combination
CHEESY ONION POTATOES
6 large potatoes, peeled and sliced
1 med. onion, sliced
2 cups cubed American cheese
1 stick margarine, cut in slices
1/3 cup bacon bits
1/2 cup milk
Salt and Pepper to taste
Layer potatoes, onion, cheese, margarine and bacon bits in a greased 1-1/2 qt. casserole. Season with salt and pepper. Portion ingredients so you can make 3 layers. End with cheese. Pour milk over all. Cover dish. Bake at 350 for 1 hour or until tender.
Note: I use less cheese (Velveeta)
Not just for breakfast
3/4 cup light brown sugar
1/3 cup veg. oil
1 beaten egg
1 tsp. vanilla
1/2 cup sour milk
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup chopped nuts, opt.
1 cup finely chopped rhubarb
Cream brown sugar and oil. Add remaining ingredients in order listed. Blend, but do not over mix. Put batter in muffin tins. (I line muffin tins with paper baking cups).
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 tsp. cinnamon
Combine and sprinkle on top of muffins. Bake at 350 for about 20 min.
Yield: 14-16 muffins.
Note: These freeze well.
Food for Thought: The nice thing about memories is that they don't spoil no matter how long you keep them.