Recently, I received a flattering invite from the fabulous Mardi at Eat.Live.Travel.Write., asking me to join in the fun for Hay Hay its Donna Day. Denise at ChezUs, who organizes this monthly challenge group) announced Mardi had won April's HHDD event, and therefore gets to host May's challenge, and she selected Blackberry Cheesecake Pots. It wasn't a hard decision to join in the fun - I love
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
The Fastest Dessert You WIll Ever Make
Recently, I received a flattering invite from the fabulous Mardi at Eat.Live.Travel.Write., asking me to join in the fun for Hay Hay its Donna Day. Denise at ChezUs, who organizes this monthly challenge group) announced Mardi had won April's HHDD event, and therefore gets to host May's challenge, and she selected Blackberry Cheesecake Pots. It wasn't a hard decision to join in the fun - I love
There's veggies in them - they've got to be good for you!
Growing up in Canada during the 70's, Carrot Cake is one of those things that we were treated to every now and again. Even today, it seems to be one of those things that often pops up at family events and birthdays and office parties everywhere. The problem is, they're not usually very memorable. Still, most people like it, which is why I included it the "wedding cake buffet" I made for my
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.