Saturday, March 14, 2009
Peanut Butter Pie
1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided
For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping
2 tablespoons Jif Peanut Butter
Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat
In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.
Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.
Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.
Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.
Recipe reprinted by permission of Smucker's®.
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust
Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven
CORNED BEEF CASSEROLE
1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 8 oz. package of shredded sharp cheddar cheese
Skin potatoes and cut into chunks. Place in bottom of casserole dish.
Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.
Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage.
Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.
Cover dish. Place in preheated 375 degree oven.
Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).
Remove dish from oven, remove the cover and sprinkle cheese on top.
Return the dish to the oven, uncovered, just until the cheese is browned.
Corned Beef and Cabbage Casserole
1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup chopped onion
1 tsp dry mustard
1 cup diced cooked corned beef
4 cups coarsely shredded cabbage
Mix all ingredients in a 1 1/2 quart casserole. Cover and bake at 375 degrees for 45 minutes. 3 to 4 servings.
Banana-Coconut Cream Dessert
2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut
1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Key Lime Pie
Source: Nestle® Carnation®
1 prepared 9-inch (9 ounces) graham cracker crust
1 1/4 cups (14-ounce can) Nestle Carnation Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen nondairy whipped topping, thawed
Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.