Recipe: Chocolate Chip Peanut Butter Pie

From Denny: When it comes to entertaining during the football season things can get hectic and we want easy recipes we can whip up in a hurry and are easy to make and take to a friend's house as our contribution to the gathering. This easy little pie uses cream cheese to give it awesome flavor. Martha White is a wonderful brand of flour often used for making biscuits. If you can't find it just substitute a similar chocolate chip muffin mix.


Chocolate Chip Peanut Butter Pie

Prep Time: 15 min

Cook Time: 15 min

Yield: 8 servings

Ingredients:

• Crisco® Original No-Stick Cooking Spray

Crust

• 1 (7.4 oz.) package Martha White® Chocolate Chip Muffin Mix

• 4 tablespoons butter, softened

• 1/3 cup salted peanuts, chopped

Filling

• 1/2 cup Jif® Creamy Peanut Butter

• 1 (3 oz) package cream cheese

• 1/3 cup sugar

• 3 tablespoons milk

• 2 cups frozen whipped topping, thawed

Topping

• 2 tablespoons Smucker's® Hot Fudge Microwaveable Ice Cream Topping, warmed

Directions:

1. HEAT oven to 350º F. Spray 9-inch pie place with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate. Bake 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.

2. BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.

Recipe: Super Easy Key Lime Cake Goes Well With Seafood

Photo by m kasahara @ flickr


From Denny: Since we love seafood so much in the South, well, you need something citrusy to chase the garlic taste. Another food popular in Louisiana is cream cheese icing and this cake has a cream-cheese key lime icing. Key limes from Florida are awesome! This simple recipe is just the ticket, enjoy!

From: Mae Hogg

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil (I like canola as it is a neutral oil that doesn't influence other flavors)

4 eggs

3/4 cup orange juice

1 (3 ounce) package lime Jell-O

1 (1 pound) package plus 1 cup powdered sugar

1/2 cup butter or margarine

8 ounces cream cheese

3 Tablespoons lime juice


Directions:

1. In a large mixing bowl, combine cake mix, vegetable oil, eggs, orange juice and lime Jell-O. Pour into 3 greased and floured (8-inch) cake pans.

2. Bake in preheated 350 degrees F. oven for 25 minutes or until a toothpick inserted in center comes out clean.

3. Let cool 10 minutes, then remove from pans. Let cool completely.

4. To make icing, combine powderedsugar, butter, cream cheese and key lime juice.

5. Ice between layers and on top and sides of cake. Enjoy!

Recipe: Super Easy Key Lime Cake Goes Well With Seafood

Image via Wikipedia

From Denny: Since we love seafood so much in the South, well, you need something citrusy to chase the garlic taste. Another food popular in Louisiana is cream cheese icing and this cake has a cream-cheese key lime icing. Key limes from Florida are awesome! This simple recipe is just the ticket, enjoy!

From: Mae Hogg

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil (I like canola as it is a neutral oil that doesn't influence other flavors)

4 eggs

3/4 cup orange juice

1 (3 ounce) package lime Jell-O

1 (1 pound) package plus 1 cup powdered sugar

1/2 cup butter or margarine

8 ounces cream cheese

3 Tablespoons lime juice


Directions:

1. In a large mixing bowl, combine cake mix, vegetable oil, eggs, orange juice and lime Jell-O. Pour into 3 greased and floured (8-inch) cake pans.

2. Bake in preheated 350 degrees F. oven for 25 minutes or until a toothpick inserted in center comes out clean.

3. Let cool 10 minutes, then remove from pans. Let cool completely.

4. To make icing, combine powderedsugar, butter, cream cheese and key lime juice.

5. Ice between layers and on top and sides of cake. Enjoy!

Video: Easy Shrimp Dip!

From Denny: This is something we really enjoy here in Louisiana. If it isn't a gravy with rice, a soaked cake then it's a dip of some kind, preferably with seafood. Shrimp is the number one choice for dips!



From CajunCookingTV.com:

Yield: This quantity will serve a party of 15-20. Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip:

½ pound medium to large boiled shrimp (peeled and deveined)

1 package cream cheese (softened)

¼ cup sour cream

¼ cup chopped green onions

1 tablespoon ketchup

½ teaspoon prepared horseradish

1 stalk celery (cut very small)

Tony’s Creole Seasoning

Directions:

Using a food processor, place all ingredients except the celery. Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula. Carefully remove the mixture from the blade.

Fold in the chopped celery. The celery gives the dip a good crunch.

Mix in a sprinkling of Tony's Creole Seasoning.

Serving Suggestions for Shrimp Dip:

Pour into a pretty bowl or hollowed out Hawaiian sweet bread or serve with Petite Mini Toasts.

Recipe: Heavenly Pie

From Denny: This old recipe, retweaked for vegan, comes to us from the wonderful 101 Cookbooks site. To read about where she found it and the journey it took to you just click on the title link. Here is the link to purchase the cookbook at a reduced price from Romancing The Chocolate blog's Amazon store, go here:

"Heavenly Pie Recipe Adapted from Country Wisdom and Know-How. Instead of running this recipe verbatim (like I normally might), I've tweaked a few of the ingredients, added some notes. Serve this pie well-chilled."

2 cups well-crushed graham crackers

1/3 cup melted butter

2 tablespoons honey

8 ounces cream cheese, softened

8 ounces organic silken tofu

1 large egg

6 ounces carob or chocolate chips, melted

1 teaspoon vanilla

Greek yogurt (sweetened a bit, optional for serving), in place of whipped cream

Directions:

To make the crust make combine the cracker crumbs, butter, and honey. Press into a 9-inch pie pan. I gave this mixture a whirl in the food processor to bring it all together and work out and chunks of cracker.

In a food processor, or with the mixer at medium speed, blend together the cream cheese, tofu, egg, chocolate, and vanilla. Scrape down the sides once or twice. Blend until filling is very smooth, with no visible lumps.

Spoon the filling into the pie pan and bake at 350F degrees for about 30 minutes (when I went to 35 minutes I started seeing fissures in the filling). CHILL COMPLETELY BEFORE SERVING. Serve with a dollop of sweetened yogurt or whipped cream (if desired).
Makes one pie. About 12 servings.

Recipe: Real Man's Cajun Quiche

Traditional Quiche Lorraine version Image by Marylise Doctrinal via Flickr

From Denny: This is a delightful meaty version of how a Cajun would make one of those prissy French quiches. Lots of sausage, hot peppers and cheese, a winner! (no photo from the site)

A quiche is so easy to make and bake and can feed a whole family with a salad on the side too. Great way to use up those little bits of leftovers like meat and veggies. I often have some leftover sauteed red or green bell peppers that I like to include on my omelets or quiches. A little warmed salsa would be a nice finish with this too, complimenting the egg and cheese flavors. Don't forget your hot Tabasco sauce to put on your eggs, Cajun style! :)

From: Andy Steinmann, father of four, of Gainesville, Georgia and published in The Atlanta Journal-Constitution

Hands on time: 15 minutes
Total time: 1 hour
Serves: 6

Ingredients:

1 store-bought or homemade pie crust

1 tablespoon butter

1/2 medium onion, chopped

1/2 pound precooked andouille sausage, sliced 1/4-inch thick

4 ounces pepper jack cheese, grated (about 1 cup)

4 ounces cream cheese, cubed

5 eggs

3 ounces ( 3/8 cup) milk

1 jalapeno pepper, seeded and sliced into rings

Instructions:

Preheat oven to 350 degrees. Line pie pan with crust, crimp edges, prick with fork and prebake for 10 minutes.

Heat butter in small frying pan and saute onion until translucent. Scatter half of sausage over pie crust, sprinkle with half of onions, 1/3 of pepper jack cheese and half of cubed cream cheese.

Repeat order with remaining sausage and onions, another 1/3 of pepper jack cheese and remaining cream cheese. In medium bowl, whisk together eggs and milk. Pour over filling. Top with remaining 1/3 of pepper jack cheese and jalapeno slices. Bake for 45 minutes or until quiche is set and top is golden brown.

Nutrition:

Per serving: 484 calories (percent of calories from fat, 71), 18 grams protein, 14 grams carbohydrates, 1 gram fiber, 38 grams fat (17 grams saturated), 228 milligrams cholesterol, 701 milligrams sodium.

Recipe: Oreo Cheesecake Bites

From Denny: Here's an easy little gem that sounds absolutely DIVINE to make for this Easter weekend! You could always substitute another hard cookie that your family enjoys or you just have on hand.

The ancient Romans always used cheese in their cakes and make cheesecake for their Spring celebrations. Here's an easy recipe for your family!

Ingredients:

36 OREO Cookies, divided

1/2 cup (1 stick) butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp. vanilla

4 eggs

4 squares BAKER'S Semi-Sweet Chocolate



Directions: HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition (per serving)

Calories 220

Total fat 16g

Saturated fat 9g

Cholesterol 70mg

Sodium 180mg

Carbohydrate 17g

Dietary fiber 1g

Sugars 12g

Protein 3g

Vitamin A 10%DV

Vitamin C 0%DV

Calcium 4%DV

Iron

Recipe: Blintz Brunch Bake

From Denny: We just love cheesey dishes in Louisiana and when better than for breakfast on the weekend? Try this little lovely next time you need to bake for a number of people and don't feel like a lot of different dishes when one will do so you can relax with your company!


Blintz Brunch Bake

From: KraftFoods.com

Prep Time: 15 min

Total Time: 1 hr

Makes: 16 servings



Ingredients:

2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

5 eggs, divided

3/4 cup sugar, divided

2 teaspoons grated lemon peel

3 Tablespoons fresh lemon juice

1 cup flour

1 cup (2 sticks) butter or margarine, melted

1/4 cup milk

1 Tablespoon CALUMET Baking Powder


Directions:

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside.

PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top.

BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.

Calories 310

Total fat 26 g

Saturated fat 15 g

Cholesterol 140 mg

Sodium 340 mg

Carbohydrate 12 g

Dietary fiber 0 g

Sugars 11 g

Protein 7 g

© 2008 Kraft Foods Inc. All rights reserved

Recipe: Chocolate-Covered OREO Cookie Cake

Tomorrow: Chocolate Banana Coconut Cream Pie


Chocolate-Covered OREO Cookie Cake

From: Kraft


Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 16 servings



Ingredients:


1 package (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed


Directions: HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.

Kraft Kitchens Tips

Family Fun: This great-tasting cake looks like a giant OREO Cookie.

Cooking Know-How: If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 seconds or until of desired consistency.

Tomorrow: Chocolate Banana Coconut Cream Pie

Photo by ginnerobot @ flickr

Recipe: Black Caviar Pie

Caviar Pie

Serves 6 to 8.

From: artist Marguerite Robichaux, of Baton Rouge, Louisiana and Maine

The artist says she first tasted a version of this caviar pie in Perth, Australia in 1978 when she flew there to celebrate friend Jud Strunk’s 50th birthday. This dish is one of the favorites the honoree’s wife prepared. Over the years, Robichaux has adapted it to her taste.


Ingredients:

6 eggs, hard cooked and chopped fine

6 Tablespoons mayonnaise

Black pepper to taste

6 Tablespoons grated onion

1 (8-oz.) package cream cheese, room temperature

1 (8-oz.) container sour cream, room temperature

4 ozs. red or black caviar, drained and chilled

Lemon wedges

1 French bread banquette, thinly sliced and toasted


Directions:


Mix eggs and mayonnaise and season with pepper. Spread in bottom of a glass pie plate.

Sprinkle grated onion over egg mixture and press lightly. Chill.

Mix cream cheese and sour cream until smooth. Drop by spoonfuls onto the layers in the pie plate. Smooth over the top and seal the edges. Chill.

Just before serving, sprinkle caviar on top and garnish with lemon wedges. Serve with toasted baguette slices.

Recipe: Chocolate Carrot Cake

CHOCOLATE CARROT CAKE

From: mOOnchild

Ingredients
For cake layers:

2 cups all-purpose flour

2 cups granulated sugar

1/3 cup unsweetened cocoa powder (not Dutch-process)

1 teaspoon salt

1 teaspoon each baking powder and baking soda

4 large eggs

1 1/2 cups vegetable oil

4 medium carrots, shredded coarse (about 2 cups)

For cream cheese frosting:

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 tablespoon vanilla

1/2 cup confectioners' or powdered sugar

For chocolate glaze:

1/2 cup semisweet chocolate chips

3 ounces fine-quality BITTERSWEET chocolate
(not unsweetened)

6 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla

1 cup confectioners' or powdered sugar


CAKE LAYERS:

Preheat oven to 350ºF. and grease and flour two 9 by 2-inch round cake pans, knocking of excess flour. Into a bowl sift together flour, sugar, cocoa powder, salt, baking soda and baking powder. In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and devide batter between pans. Bake cake layers in middle of oven 35 to 50 minutes, or until tester comes out clean. Cool cake in pans on a rack 10 minutes and invert onto rack to cool completely.

CREAM CHEESE FROSTING:

In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners' sugar and beat untl creamy. Spread frosting on top of 1 cake layer and top with other layer

CHOCOLATE GLAZE:

In a small saucepan combine glaze ingredients and cook over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set.

Serves 6 to 8.


Photo by scubadive67 @ flickr

Recipe: Curried Cheese Paté

With the Marti Gras season upon us here is an easy recipe to consider for your guests and family to enjoy. This is a popular appetizer at parties and can be made ahead and frozen until your gathering. It looks beautiful on the serving platter.


Curried Cheese Paté

From: Cooking and Gardening with Dianne by Dianne Cage, Monroe, Louisiana



Ingredients:


2 (8 oz.) packages light cream cheese, room temperature

2 cups grated sharp Cheddar cheese, room temperature

6 Tablespoons sherry

2 Tablespoons Worcestershire sauce

2 Tablespoons curry powder

½ teaspoon salt

½ teaspoon red pepper


Ingredients for Topping:


1 (8 oz.) jar chutney, chopped small if necessary (cranberry chutney or Major Grey’s)

½ cup chopped peanuts

½ cup chopped green onion (tops and all)

½ cup grated coconut


Ginger snaps or assorted crackers


Directions: Cream together the cheeses with sherry, Worcestershire sauce, curry powder, salt and pepper.

Pour and mold on a large plate or cheese board. Cover with plastic wrap and chill 4 hours. This can be made 2 or 3 days ahead or made earlier and frozen. If frozen, defrost at room temperature before garnishing with condiments.

Garnish in layers with chutney, peanuts, onions and coconut. Serve with thin gingersnaps or saltine crackers.

Recipe: Macaroon Kiss Cookies

The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

Recipe: Pine Nut Ricotta Cheesecake with Macerated Strawberries

Pine Nut Ricotta Cheesecake with Macerated Strawberries

Here’s a little beauty of a dessert high in protein! Perfect for the weekend gathering.

Cheesecakes are immensely popular in Louisiana. Because of the Italian and Sicilian descendants who made their homes in Louisiana over a century ago there is a great respect for Italian ingredients like ricotta cheese.

While it is true that ricotta cheese is high in fat it is also high in protein. Just anticipate your calories for the day, adjust them accordingly and then cut a smaller slice to enjoy without worry!


From: Pastry Chef Caroline Threinen, FireLake Grill House & Cocktail Bar
Minneapolis, Minnesota

Yield: 12 servings – preparation time is 1 ½ hours plus baking and chilling times


Ingredients for Macerated Strawberries:


Two (12-oz.) cartons fresh strawberries, washed, hulled and quartered

½ cup sugar

1 Tablespoon Grand Marnier

Ingredients for Pine Nut Crust:

1 ½ cup all purpose flour

¼ cup sugar

¼ cup pine nuts, toasted and chopped

½ cup (1 stick) unsalted butter

1 large egg yolk


Ingredients for Ricotta Cheesecake Filling:


8 ounces cream cheese, softened

1 cup ricotta cheese

2 large eggs

4 large egg yolks

1 cup light corn syrup

½ cup pine nuts


Garnish:

Sweetened whipped cream


Directions for Macerated Strawberries: Toss together strawberry quarters, sugar and Grand Marnier and allow to macerate, covered, for at least 2 hours or until strawberry juices are released.


Directions to make crust: Position a rack on lower shelf of oven and preheat oven to 350° F.

In bowl of an electric mixer, using paddle attachment, combine flour, sugar, pine nuts, butter and egg yolk. Mix just until the mixture starts to come together as a dough. If it seems dry, add a little water. Shape dough into a disc. Wrap in plastic wrap and refrigerate for 1 hour.

On a floured piece of parchment paper, roll out dough into a circle about 13” in diameter. Line an 11” tart pan with removable bottom with dough and trim off excess dough. Line dough with parchment and fill halfway with beans, rice or pie weights. Par-bake the shell for 10 minutes; remove the parchment paper and weights and bake for another 12-15 minutes, until light golden brown. Set aside to cool. Lower oven temperature to 325° F.


Directions to make Ricotta Cheesecake Filling: Place cream cheese, ricotta cheese, eggs and yolks in food processor and process until fully combined. With machine running, gradually pour in light corn syrup. Pour mixture into cooled tart shell. Sprinkle whole pine nuts over filling. Bake cheesecake for 40-45 minutes, until set.
Chill tart for at least 1 hour before serving. Serve each slice with macerated strawberries and a dollop of whipped cream.


FireLake Grill House & Cocktail Bar
31 South Seventh Street
Minneapolis, Minnesota 55402
612 – 216 - 3473

Note: For other recipes visit my other fun blog –
Romancing The Chocolate

Recipe: Chocolate Peanut Butter Pie

Since Louisiana might as well be called the Land of Seafood and Sweets - rather than what the car license plates tell you - it's the Sportsman's Paradise.

Here's an easy pie recipe to enjoy from the River Road Recipes IV: Warm Welcome.

Photo by N8tr0n @ flickr who made the pie in a rectangular pan.

At our house when we eat rich sweets we serve them in tiny portions like the size of a truffle - so we don't break the calorie bank or take our blood sugar for a wild ride! :) Of course, our neighbors and co-workers are always glad to share!


Chocolate Peanut Butter Pie

Makes 2 pies to serve 12 - 16. A chocolate cookie crust and a little bit of coffee give this pie a chocolate cafe or mocha flavor.

Ingredients:

2 cups creamy peanut butter

16 ozs. cream cheese, softened

2 cups sugar

2 teaspoons vanilla extract

1 1/2 cups whipping cream

2 (9-inch) chocolate cookie pie shells

1 cup (6 ozs.) semisweet chocolate chips

7 Tablespoons hot coffee


Directions:

With an electric mixer, beat the peanut butter and cream cheese until creamy, scraping the bowl occasionally.

Add the sugar and beat until fluffy. Blend in the vanilla.

Beat the whipping cream in a chilled bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture and spoon evenly into the pie shells. Freeze for 30 minutes or longer.

Mix the chocolate chips and hot coffee in a bowl until smooth. Spread the chocolate mixture over the tops of the frozen pies. Freeze until serving time.

NOTE from Denny: Since so many people and children have peanut allergies you could consider substituting another nut butter in this recipe. How about almond butter? Yum!