Decadent Peanut Butter Pie

We love this pie! Just a warning, it is WAY rich. One small piece is plenty (although I promise you will want more). :)

Decadent Peanut Butter Pie
1 c. creamy peanut butter, plus 2 Tbs., divided
1 (8oz) pkg. cream cheese, softened
1/2 c. sugar
1 (12oz) container (4 1/2 c.) whipped cream, divided
1 prepared chocolate pie crust
1 jar hot fudge ice cream topping, divided

1. beat together 1 c. peanut butter, cream cheese and sugar in large bowl with an electric mixer until well combined. Fold in 3 cups whipped cream. (I think this is a little too much cream. I like a stronger peanut butter/cream cheese taste. 2 to 2 1/2 cups is probably sufficient.) Spoon into crust and smooth to the edges with a spatula.
2. Reserve 2 Tbs. of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups, or to taste) over hot fudge layer. Be careful not to mix the two layers.
3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 Tbs. peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Best Doughnuts

The name of the recipe says it all! They were great!

Best Doughnuts
Prep: 30 min.
Chill: 2 hours
Cook: 2 min per batch
Source: Better Homes and Gardens Magazine
3 1/2 c. all-purpose flour
1 Tbs. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/3 c. milk
1/2 c butter, melted
4 eggs, beaten
2/3 c. sugar
Vegetable oil for frying 
Cinnamon-Sugar or sifted powdered sugar

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg. Set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs and sugar, beat with electric mixer until thick (about 5 mins). Add milk mixture. Stir with wooden spoon to combine. Add flour mixture and stir with wooden spoon until smooth. Cover dough, chill 2 hours (dough will remain slightly sticky).
2. Turn dough out onto a lightly floured surface. Roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch round cutter use a 1 1/4 inch futter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)
3. Fry 2 or 3 doughnuts at a time in deep hot fat (375*F) for 2 to 2 1/2 mins or until brown, turning halfway through with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
4. Shake warm (and still slightly wet) doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8-10 seconds in microwave on high)

Makes about 15 doughnuts plus holes.
Each doughnut=382 calories (!)

Cheesy Chicken and Rice Casserole

This is a casserole that has been around forever, it's yummy, easy, and kids like it.  I can never remember it or find the recipe when I am looking for it. So...I'm adding it to the blog. :)

Cheesy Chicken and Rice Casserole
1 can cream of chicken soup
1 1/3 c. water (or chicken broth)
3/4 c. uncooked rice
2 c. veggies (your choice)
4 pieces of whatever raw chicken you have. (Breasts, drumsticks, thighs, etc) Thawed.
1/2 c. shredded cheese

Stir the soup, water, rice, and vegetables in a 13x9 baking dish. Top with chicken. Season chicken as desired. Cover with foil. Bake at 375*F for 45 mins or until chicken is done. Top with cheese.

*I usually add a lot more spices to the rice mix than this recipe calls for. Examples: dried parsley, salt, pepper, etc. (It depends on what you like.)

Black Bean 'n' Pumpkin Chili

This year I made my own pumpkin puree. We have lots and lots of pumpkin in our freezer and this was a great way to use it up!

Black Bean 'n' Pumpkin Chili
1 med. onion, chopped
1 med. yellow pepper (I used green)
3 garlic cloves, minced
2 Tbs. olive oil
3 c. chicken broth
2 cans black beans, rinsed and drained (I used beans that I had cook previously)
2 1/2 c. cubed cooked turkey ( I added extra beans and didn't add meat)
1 can (15 oz) solid pack pumpkin (Or 2 cups of your own)
1 can diced tomatoes
2 tsp. dried parsley flakes
2 tsp. chili powder
1 1/2 tsp dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Source: Adapted from Taste of Home

Pasta with Cream Sauce

We like this dish because it is fast and yummy! It could be used for a side or as the main dish.

Pasta with Cream Sauce
1pk (12-16oz) bow tie pasta
1 sm. red onion, chopped
4 lg. garlic cloves, minced
3 Tbs. olive oil
3/4 c. chicken broth
1 1/2 tsp. minced fresh basil (I used dried, but it is always better fresh!)
1 1/2 tsp. minced fresh oregano (again, I used dried)
1/4 tsp. salt
1/4 tsp. pepper
1 c. heavy whipping cream

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil, cook until reduced by about half. Stir in cream. Cook, uncovered, 8-10 mins until sauce is reduced to about 1 1/2 cups.

Drain pasta, toss with sauce.

Yum! I sometimes add veggies and mix it all together. Also, I like mine to be a little spicy, so I put red pepper flakes either on my own plate or in the sauce. We also like to sprinkle Parmesan cheese over it.

Source: Taste of Home Magazine

Poppy Seed Dressing

I can't get enough of this! It's delicious!

Combine in Blender:

1 c. sugar

2 tsp. salt

1 tsp. dry mustard

2 tsp. wet dijon mustard

2/3 c. apple cider vinegar( can also use white vinegar)

Add:

3 Tbls. Onion finely chopped

Mix well in blender. Slowly add 2 cups salad oil and blend until thick. Stir in 1-3 Tble. poppy seeds. Store in fridge for 3-4 wks. Makes 3 1/2-4c.

Molassadoodles

Recipe courtesy of my mom:

1 c. sugar

3/4 c. shortening

1/4 c. molasses

1 egg

2 c. flour

2 1/2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cardamom

1/4 tsp. salt

granulated sugar to roll cookies in

Heat oven to 350 F. In large bowl combine first four ingredients. Beat at med. speed until well blended. Add dry ingredients. Beat at low speed until soft dough forms (it'll be pretty thick) shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8-12 minutes until set. Cool completely before storing (if they last that long). Makes 3 dozen.