Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

From Denny: This is a fun video of kid chefs in competition for the best peanut butter recipe. Let me tell you this video clip is worth watching as they are quite creative and these recipes adults will enjoy too. They use peanut butter much like Mexican recipes use cheese, as a binder in a quesadilla, pita bread, lettuce wrap or grilled sandwich. Several of these recipes are tasty ideas to use for leftover chicken breast and bits of fresh fruit. Take a look:


5 creative peanut butter sandwiches competition

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Peanutty Cristo breakfast sandwich

From: Maria Marsian Boucher, E. Longmeadow, Mass.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 tablespoon reduced fat cream cheese
• 2 teaspoons preserves
• 1/2 small to medium Macintosh apple, core removed and sliced into 6 slices
• 2 slices whole wheat bread
• 1/4 cup skim milk
• 1/4 cup egg substitute
• 1/8 teaspoon vanilla extract
• 1 teaspoon sugar
• 1/2 tablespoon butter
• 1/4 cup maple syrup
• Sprinkle of confectioners

DIRECTIONS

Take 1 tablespoon peanut butter and spread on one slice of whole wheat bread. Then spread 2 teaspoons of preserves on top of the peanut butter. Take the other slice of whole wheat bread and spread the second tablespoon of peanut butter on it. Spread 1 tablespoon reduced fat cream cheese on top of the peanut butter. Place the 6 apple slices in a single layer on top of the cream cheese. Place the first slice of bread on top of the slice with the apples.

Mix the skim milk, egg substitute, vanilla and sugar in a shallow bowl. On medium heat melt butter in a small fry pan until the pan has a coating of butter. Remove the extra butter and put aside and use if needed. Take the sandwich and carefully coat both sides of the sandwich with the egg substitute mixture by placing in a shallow bowl for a few seconds on each side. Place in the fry pan and cook until one side is lightly browned, then carefully flip the sandwich. Then cook until lightly browned. Remove from heat and cool for a few minutes before slicing into four quarters.

Place the sandwich on a plate with extra apple slices, maple syrup in a small cup for dipping, and a sprinkle of confectioners' sugar.





PB & Fruity says 'Let us Rap'

From: Rachel Granillo, Clovis, Calif.

INGREDIENTS

• 1/2 cup chopped cooked chicken breast
• 2 tablespoons crunchy peanut butter
• 3 tablespoons chopped Fuji apple
• 2 tablespoons chopped black or red grapes
• 1 tablespoons light mayonnaise
• 2 teaspoons honey
• Iceberg lettuce

DIRECTIONS

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.





More Rockin' Moroccan Peanutty Pitas

From: West Mylroie, Santa Clara, Utah

Serves: 4

INGREDIENTS

• 1 teaspoon smoked paprika, plus more for garnish
• 1 cup prepared hummus
• 1/2 cup Jif Creamy Peanut Butter
• 1 tablespoon lemon juice
• 1/2 cup chopped green onion
• 1 1/2 cups shredded cooked chicken
• 1 large tomato, seeded and diced
• 2 tablespoons chopped cilantro
• 2 large pita pockets

DIRECTIONS

In a small bowl, combine paprika, hummus, peanut butter and lemon juice. Transfer half of peanut butter mixture to medium bowl and combine with green onion, chicken, tomato and cilantro. Fill pitas with chicken mixture.

Cut into 8 triangles and serve with remaining peanut hummus. Garnish sandwiches and hummus with a sprinkle of smoked paprika, if desired.





Peanut butter and banana quesadilla with fresh fruit salsa and vanilla yogurt

From: Lauren Wright, Waukesha, Wis.

INGREDIENTS

• 1/4 cup creamy peanut butter
• 2 large flour burrito size tortilla
• 1 banana
• 1 kiwi
• 1 golden delicious apple
• 5 large strawberries
• 18 raspberries
• 1 teaspoon strawberry preserves
• 6 oz. low fat vanilla yogurt

DIRECTIONS

Note: Fruit salsa and yogurt should be prepared just before preparing quesadilla.

Directions for quesadilla: Take 1 large flour tortilla and add 1/4 cup creamy peanut butter to the center of the tortilla and then spread the peanut butter out evenly, leaving about 1 inch of tortilla around the entire outside of the tortilla. Next take the banana and slice thin slices (making circular pieces). Place bananas evenly on top of peanut butter. Place last flour tortilla on top then place quesadilla in pre-heated quesadilla maker for 5-7 minutes or in 10-inch non-stick frying pan for 5-7 minutes, turning once. Cut into 6 triangular pieces and serve with vanilla yogurt and fruit salsa.

Directions for fruit salsa: Take the skin off 1 kiwi and then finely chop kiwi, then put into a small mixing bowl. Take half of the apple, less seeds and core, finely chop and add to small mixing bowl. Cut stem tops off strawberries, then finely chop raspberries and add to small mixing bowl. Then stir in 1 teaspoon strawberry preserves then place part of the fruit salsa into a small serving dish.

Directions for vanilla yogurt: Open the 6 oz. container of low fat vanilla yogurt and pour into a small serving dish.





Chickenchita

From: Stephanie Hosko, Plymouth, Mich.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 small can crushed pineapple in juice
• 2 teaspoons of soy sauce
• 3 tablespoons olive oil
• 1 large flour tortilla
• 1 chicken breast
• 1/2 cup red pepper strips
• 2 large lettuce leaves (such as romaine)
• 2 rosemary sprigs
• Parsley or chives for garnish (optional)
• Salt and pepper

DIRECTIONS

Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.

Next, add the red pepper strips and sauté until soft. Spread the peanut butter mixture onto the tortilla, leaving about a half inch border. Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.

Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.





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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: Chocolate Peanut Butter Caramel Commotion Bars

From Denny: This bar cookie holds the ultimate for the sugarholic, peanut butter, marshamallow, chocolate and - or all of the above - lover! This comes from the Jif site too, though without a delicious photo.


Chocolate Caramel Commotion Bars

Prep Time: 45 min

Cook Time: 15 min

Yield: 2 to 3 dozen bars

Ingredients:

• Crisco® Original No-Stick Cooking Spray

BOTTOM LAYER

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips

• 1/2 cup butter

• 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk

• 1 teaspoon vanilla extract

• 2 cups Pillsbury BEST® All Purpose Flour

FILLING

• 1/4 cup (4 tbsps.) butter

• 1 cup sugar

• 1/4 cup heavy cream

• 1 1/2 cups marshmallow cream

• 1/4 cup Jif® Creamy Peanut Butter

• 1 1/2 cups salted peanuts, finely chopped

CARAMEL LAYER

• 1 (14 oz.) package caramels, unwrapped

• 1/4 cup heavy cream

CHOCOLATE GLAZE

• 1 cup (6 oz. pkg.) semi-sweet chocolate chips

• 1/4 cup butterscotch chips

• 3/4 cup Jif® Creamy Peanut Butter


Directions:

BOTTOM LAYER

1. HEAT oven to 350°F. Spray a 13 x 9-inch baking pan lightly with no-stick cooking spray.

2. MELT chocolate chips and butter in saucepan over low heat; stir until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan.

3. BAKE 12 to 15 minutes or until set. Cool.

FILLING

1. MELT butter in medium saucepan over medium-high heat. Stir in sugar and cream. Boil 5 minutes. Remove from heat.

2. STIR in marshmallow cream, peanut butter and peanuts. Spread evenly over bottom layer. Cool.

CARAMEL LAYER

1. MELT caramels and cream in small saucepan over low heat until caramels are melted. Spread over filling layer. Cool until set.

CHOCOLATE GLAZE

1. COOK and stir all glaze ingredients in small saucepan over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set. Cut into bars.

Recipe: Peanut Butter Muffins for Brunch or Breakfast

From Denny: I'm putting up two recipes today to fill the peanut butter craving for my friends! This is a wonderful breakfast or brunch or even a snack recipe for muffins. C'mon, when are muffins not enjoyed by us all? They seem to be the ultimate comfort food and this peanut butter version looked like a great one to add to this blog's recipe file. Enjoy!

Brunch Peanut Butter Muffins

Yield: 12 servings

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

• Crisco® Original No-Stick Cooking Spray

BATTER

• 2 cups Pillsbury BEST® All Purpose Flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 large egg

• 1 cup milk

• 1/3 cup Crisco® Pure Vegetable Oil


TOPPING

• 3 tablespoons sugar

• 3 tablespoons Pillsbury BEST® All Purpose Flour

• 3 tablespoons Jif® Creamy Peanut Butter
OR Jif® Extra Crunchy Peanut Butter

• 1/8 teaspoon salt


Directions:

1. HEAT oven to 400ºF. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.

2. STIR together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.

3. COMBINE sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.

4. BAKE 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Recipe: Peanut Butter Buckeyes Cookies Dipped in Chocolate

From Denny: Since I've learned so many of my readers enjoy peanut butter with their chocolate I'm working on loading this blog with lots of yummy recipes to satisfy that craving! :) Here's another winner from the Jif site (my favorite commercial peanut butter).

Warning: These super sweet cookies can be addicting! :)

Buckeyes Cookies

Prep Time: 30 min

Yield: 5 dozen cookies

Ingredients:

• 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred OR Jif® Creamy Peanut Butter

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 3 to 4 cups powdered sugar

• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips

• 2 tablespoons Crisco® All-Vegetable Shortening


Directions:

1. COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

2. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

3. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Recipe: Chocolate Peanut Butter Nirvana Cake

From Denny: While I must admit the title had me curious, I just had to take a look at this delightful recipe over at the Jif site - and then laugh. Someone really knew what they were doing by giving it this title with the idea of dessert nirvana! :)

What are its awesome ingredients? Chocolate pudding, chocolate chips, Devils Food Cake and peanut butter are the winners combined to create dessert nirvana.

You might want to try out this easy recipe as a trial baking run before the holidays begin. After all, we do need to make sure it really is that good, right?! :) And practice makes perfect...

Chocolate Peanut Butter Nirvana Cake

Yield: 12 servings

Prep Time: 15 min

Cook Time: 55 min

Ingredients:

CAKE

• Crisco® Flour No-Stick Spray

• 1 (18.25 oz.) box Pillsbury® Devils Food Cake

• 1/2 cup Crisco® Pure Vegetable Oil

• 1 1/4 cups water

• 4 large eggs

• 1 (3.9 oz.) package instant chocolate pudding and pie filling mix

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips

FROSTING

• 1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting

• 1/2 cup Jif® Creamy Peanut Butter

• 1/4 teaspoon almond extract

• 1/2 cup milk

• Chocolate curls or shavings for garnish (optional)

Directions:

1. HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.

2. COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.

3. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.

4. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.

Recipe: Chewy Peanut Brownie Bars

From Denny: Lately, I've noticed how many of you out there in blog land are looking for recipes that combine peanut butter and chocolate and today I found a yummy easy recipe at Jif. There is something magical about the marriage of peanut butter and chocolate! This would be an awesome make and take for your kids at school or for entertaining during the sports season.

Chewy Peanut Brownie Bars

Prep Time: 45 min

Cook Time: 20 min

Yield: 50 bars

CRUST

• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie

• 1/2 cup butter, melted
• 1 large egg


FILLING

• 1 cup corn syrup
• 3/4 cup creamy peanut butter
• 1 cup dry roasted peanuts, coarsely chopped
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract


GLAZE

• 1 tablespoon butter
• 1 (1 oz.) square unsweetened chocolate
• 7 1/2 teaspoons water
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract


Directions:

1. HEAT oven to 350°F. Combine all crust ingredients in large bowl; mix well. Press mixture evenly over bottom of ungreased 15 x 10 x 1-inch baking pan.

2. BEAT corn syrup and peanut butter in small bowl at low speed until well blended. Stir in remaining filling ingredients. Spread filling evenly over crust to within 1/2 inch of edges.

3. BAKE 18 to 20 minutes or until edges are firm and center is just firm to the touch. Cool completely.

4. MELT 1 tablespoon butter with chocolate and water in small saucepan over low heat, stirring constantly until smooth. Using wire whisk, stir in powdered sugar and 1/2 teaspoon vanilla; blend until smooth. Drizzle glaze over cooled brownies. Allow glaze to set. Cut into bars.

Note for High Altitude baking(above 3500 ft.):

1. ADD 1/4 cup flour to dry brownie mix. Bake as directed above.

Video: Marbled Chocolate Cookie Bark

From Denny: Apologies to everyone looking for yesterday's and today's posts. Yesterday we had a power outage from the severe thunderstorms that came into our area like the heavens opened up and burst forth. It was beginning to look like Noah's Ark would suddenly appear and float by in front of our house for sure...! :)

Anyway, while I'm getting the next brownie recipe ready to post here is an awesome and very simple video on making your own chocolate cookie bark: addicting! Great recipe for the weekend and kids really like snacking on this.




chocolate bark, chocolate cookie bark, food video, peanut butter

Funny Comfort Food Story

Chocolate Sundae Image by Chewy Chua via Flickr

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the comfort food world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.
The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.

So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE and COMFORT FOOD SINGS!

From Denny: Go forth and share some comfort food love - and have a yummy chocolate sundae on me! Have a good weekend!

Appetizer Recipe: Chocolate Bruschetta

From Denny: Sometimes, you just don't want all the sugar interrupting the nirvana taste of your chocolate. Well, here is an interesting take on Italian "toast"! I'm used to having bruschetta with marinara sauce or olive tapenade.

The last thing I would have thought of would be to spread it with chocolate, cool! I have seen chef Giada on the Food Network spread her pizza bread with Nutello (hazelnut chocolate spread) that Europeans swoon over like we do peanut butter in America.

The restaurants in Atlanta, Georgia are leading the way with something unusual but very tasty for an appetizer - again. You can make it as a savory or as a sweet version, your choice! Mmmm... fresh and cooling mint...

I think the Great American Oracle (me) predicts this recipe will be adopted eagerly at our house for regular snacking! :)

Chocolate Bruschetta

From: Atlanta Journal-Constitution

Hands on time: 10 minutes

Total time: 15 minutes

Serves: 12


Ingredients:

12 ( 3/4-inch) slices baguette (about half a loaf)

1 tablespoon extra-virgin olive oil

8 ounces high-quality bittersweet chocolate, melted

1 tablespoon fleur de sel (or other coarse-grained sea salt)

Mint leaves for garnish


Instructions:

Brush bread with the olive oil. Toast on a grill or under a broiler until golden brown. Remove from heat and spread a generous amount of melted chocolate over each slice. Sprinkle with fleur de sel and garnish with a mint leaf.

Nutrition:

Per serving: 160 calories (percent of calories from fat, 60), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 12 grams fat (6 grams saturated), no cholesterol, 583 milligrams sodium.

And a couple of traditional bruschetta recipes:

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• Bruschetta al pomodoro - tomato bruschetta (gastronomydomine.com)
• Bruschetta Fresca (autofoodography.com)

Recipe: Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

This cake is fast and easy, always getting rave reviews from American kids and their parents alike as well as their French friends.

From: American Debra Sostrin, living in suburb outside Paris, France.

Yield: 12 servings


Ingredients:

2 ¼ cups all purpose flour

2 cups packed golden brown sugar

1 cup creamy peanut butter

½ cup (1 stick) unsalted butter, room temperature

3 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 (12 oz.) package semisweet chocolate chips (about 2 cups)


Directions: Preheat oven to 350° F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve.

Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

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!