CHICKEN NOODLE CASSEROLE
2 cups uncooked egg noodles
2 cups cubed cooked chicken
1 package {16oz.} frozen peas, carrots, beans and corn
1 cup milk
1 can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup Chopped onion
2 TBSP. Melted Butter
1/2 tsp. Garlic Salt
1/2 tsp. Italian Seasoning
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to greased 8 inch cake pan. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
Sunday, November 23, 2014
Cheeseburger Soup
Cheeseburger Soup
1 pound ground beef, cooked
½ cup chopped onion
14.5 oz. can diced tomatoes
1 tsp. salt
½ tsp. pepper
3 cups beef broth
4 cups diced potatoes
8 ounces cheddar cheese, shredded
Place all ingredients (except cheese) in crock-pot, mix well. Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup. Add cheese and stir again. Cover and cook until soup is thickened, about 30 minutes.
1 pound ground beef, cooked
½ cup chopped onion
14.5 oz. can diced tomatoes
1 tsp. salt
½ tsp. pepper
3 cups beef broth
4 cups diced potatoes
8 ounces cheddar cheese, shredded
Place all ingredients (except cheese) in crock-pot, mix well. Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup. Add cheese and stir again. Cover and cook until soup is thickened, about 30 minutes.
PORK CHOPS O'BRIEN
PORK CHOPS O'BRIEN
6 pork loin chops, 1/2 inch thick
1 Tbsp. vegetable oil
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese, divided
1 (2.8 oz) can french fried onions, divided
1 (28 oz) package frozen O'Brien hash browns, thawed
seasoned salt
Preheat oven to 350 degrees. In a skillet over medium-high heat, brown pork chops in oil. Meanwhile, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup french fried onions. Fold in hash browns. Spread potato mixture into a lightly greased 9x13 baking dish. Place chops on top and sprinkle with seasoned salt. Cover and bake for 40-45 minutes or until chops are tender. Uncover; sprinkle with remaining cheese and onions. Return to oven for 5-10 minutes or until cheese is melted.
6 pork loin chops, 1/2 inch thick
1 Tbsp. vegetable oil
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese, divided
1 (2.8 oz) can french fried onions, divided
1 (28 oz) package frozen O'Brien hash browns, thawed
seasoned salt
Preheat oven to 350 degrees. In a skillet over medium-high heat, brown pork chops in oil. Meanwhile, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup french fried onions. Fold in hash browns. Spread potato mixture into a lightly greased 9x13 baking dish. Place chops on top and sprinkle with seasoned salt. Cover and bake for 40-45 minutes or until chops are tender. Uncover; sprinkle with remaining cheese and onions. Return to oven for 5-10 minutes or until cheese is melted.
7-LAYER GREEK DIP
7-LAYER GREEK DIP
1 (8 oz) pkg. cream cheese, softened (low fat is fine)
1 tsp. dill weed or Greek Seasoning (I actually use about 1/2 - 3/4 tsp. of both)
3 cloves of garlic, minced or pressed
2 tsp. lemon juice
1 1/2 cups hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions
1/2 cup crumbled Feta cheese
1/8 - 1/4 cup chopped fresh parsley
With an electric mixer, combine cream cheese with dill and/or Greek seasoning, garlic, and lemon juice. Spread in the bottom of a pie plate or shallow serving dish. Then spread a layer of hummus. Then, in order, sprinkle evenly with cucumbers, tomatoes, olives, onions, Feta*, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, crackers, or fresh veggies.
1 (8 oz) pkg. cream cheese, softened (low fat is fine)
1 tsp. dill weed or Greek Seasoning (I actually use about 1/2 - 3/4 tsp. of both)
3 cloves of garlic, minced or pressed
2 tsp. lemon juice
1 1/2 cups hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions
1/2 cup crumbled Feta cheese
1/8 - 1/4 cup chopped fresh parsley
With an electric mixer, combine cream cheese with dill and/or Greek seasoning, garlic, and lemon juice. Spread in the bottom of a pie plate or shallow serving dish. Then spread a layer of hummus. Then, in order, sprinkle evenly with cucumbers, tomatoes, olives, onions, Feta*, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, crackers, or fresh veggies.
Friday, November 21, 2014
No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake
10 ounces pumpkin pie filling
8 3/4 ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping. Refrigerate pie until the filling is set, 4 to 6 hours.
10 ounces pumpkin pie filling
8 3/4 ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping. Refrigerate pie until the filling is set, 4 to 6 hours.
Poppy Seed Chicken Bubble Up
Poppy Seed Chicken Bubble Up
2 cups cooked chopped chicken
1 (10.75oz) can Cream of Chicken Soup
8 oz sour cream
1 cup shredded cheddar cheese
1/4 tsp pepper
1 1/2 Tbsp poppy seeds
1 (16oz) can refrigerated Grands! biscuits
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Combine chicken, soup, sour cream, cheese, pepper and poppy seeds. Cut each biscuit into 6 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.
2 cups cooked chopped chicken
1 (10.75oz) can Cream of Chicken Soup
8 oz sour cream
1 cup shredded cheddar cheese
1/4 tsp pepper
1 1/2 Tbsp poppy seeds
1 (16oz) can refrigerated Grands! biscuits
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Combine chicken, soup, sour cream, cheese, pepper and poppy seeds. Cut each biscuit into 6 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.
Wednesday, November 12, 2014
Cream Cheese Crab Stuffed Mushrooms
Cream Cheese Crab Stuffed Mushrooms
12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it's softer and lighter)
1 Tbls Cream or Milk
1/4 cup Crab meat
1/4 cup green onions chopped small, use some of the greens - it's about 5 green onions
2 garlic cloves minced
1/4 cup shredded parmesan cheese + some for the tops
De-stem the mushrooms and set them in an oven-safe dish. They are going to release some juice, so if it's a cookie sheet, make sure it has sides. In a bowl, combine all the rest of the ingredients until well-mixed. Using a small spoon (like a baby spoon if you have one hanging around), fill each mushroom evenly, be generous so that all the filling is used between the 12 mushrooms. Top with parmesan cheese. Bake at 375 degrees for about 15 minutes until the cheese starts to brown.
12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it's softer and lighter)
1 Tbls Cream or Milk
1/4 cup Crab meat
1/4 cup green onions chopped small, use some of the greens - it's about 5 green onions
2 garlic cloves minced
1/4 cup shredded parmesan cheese + some for the tops
De-stem the mushrooms and set them in an oven-safe dish. They are going to release some juice, so if it's a cookie sheet, make sure it has sides. In a bowl, combine all the rest of the ingredients until well-mixed. Using a small spoon (like a baby spoon if you have one hanging around), fill each mushroom evenly, be generous so that all the filling is used between the 12 mushrooms. Top with parmesan cheese. Bake at 375 degrees for about 15 minutes until the cheese starts to brown.
Asian Beef with Mushrooms & Snow Peas
Asian Beef with Mushrooms & Snow Peas
Homemade Asian Sauce:
1/2 cup tamari (or low-sodium soy sauce)
5 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon ginger
2 teaspoons rice vinegar
Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice
Combine all the sauce ingredients in a bowl - whisk to combine. Set aside. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside. Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. Serve over rice.
Homemade Asian Sauce:
1/2 cup tamari (or low-sodium soy sauce)
5 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon ginger
2 teaspoons rice vinegar
Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice
Combine all the sauce ingredients in a bowl - whisk to combine. Set aside. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside. Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. Serve over rice.
Jalapeno & Bacon Cream Cheese Bites
Jalapeno & Bacon Cream Cheese Bites
1 package (8 Oz. Size) Crescent Rolls
1/2 of a block (8 Oz. Size) cream cheese (we use the 1/3 fat version)
2 medium jalapeno peppers (sliced into rounds, then quartered)
8-10 slices cooked bacon (chopped into similar size as the peppers)
Ranch Dressing (for dipping) - we used Spicy Ranch
Break crescent rolls into pre-cut triangles, then cut each triangle in half (forming 2 smaller triangles). Place about 1 teaspoon cream cheese on each triangle. Place 2-4 jalapeno pepper slices on top of cream cheese. Place 4-6 small pieces of bacon on top of that. Wrap crescent roll around all, pressing edges together to seal (it's ok if it's not all the way sealed). Bake according to crescent roll package instructions until lightly browned. Serve warm, with ranch dressing for dipping.
1 package (8 Oz. Size) Crescent Rolls
1/2 of a block (8 Oz. Size) cream cheese (we use the 1/3 fat version)
2 medium jalapeno peppers (sliced into rounds, then quartered)
8-10 slices cooked bacon (chopped into similar size as the peppers)
Ranch Dressing (for dipping) - we used Spicy Ranch
Break crescent rolls into pre-cut triangles, then cut each triangle in half (forming 2 smaller triangles). Place about 1 teaspoon cream cheese on each triangle. Place 2-4 jalapeno pepper slices on top of cream cheese. Place 4-6 small pieces of bacon on top of that. Wrap crescent roll around all, pressing edges together to seal (it's ok if it's not all the way sealed). Bake according to crescent roll package instructions until lightly browned. Serve warm, with ranch dressing for dipping.
Queso Blanco Dip
Queso Blanco Dip
8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
1 Tablespoon salted butter
1 (4oz can) Old El Paso Green Chiles
2 Tablespoons cilantro, chopped fine (optional)
1 Tablespoon Old El Paso jalepenos, minced fine (optional)
3-4 Tablespoons milk
2-3 Tablespoons water
In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined. Keep cheese dip in the slow cooker on the warm setting until ready to serve.
8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
1 Tablespoon salted butter
1 (4oz can) Old El Paso Green Chiles
2 Tablespoons cilantro, chopped fine (optional)
1 Tablespoon Old El Paso jalepenos, minced fine (optional)
3-4 Tablespoons milk
2-3 Tablespoons water
In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined. Keep cheese dip in the slow cooker on the warm setting until ready to serve.
Praline Apples and Sweet Potatoes
Praline Apples and Sweet Potatoes
4 large sweet potatoes, cooked and peeled
4 large tart baking apples
1 stick butter
1 C brown sugar
1/2 C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped
Preheat oven to 350°. Spray a 9 x 13 pan with non-stick cooking spray. Cut the sweet potatoes in 1″ cubes and put into baking pan. Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, saute about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Gently stir in pecans. Remove from heat and distribute evenly over the sweet potatoes. Bake approx. 30 mins, or until heated through and bubbly around the edges.
4 large sweet potatoes, cooked and peeled
4 large tart baking apples
1 stick butter
1 C brown sugar
1/2 C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped
Preheat oven to 350°. Spray a 9 x 13 pan with non-stick cooking spray. Cut the sweet potatoes in 1″ cubes and put into baking pan. Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, saute about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Gently stir in pecans. Remove from heat and distribute evenly over the sweet potatoes. Bake approx. 30 mins, or until heated through and bubbly around the edges.
Wednesday, November 5, 2014
Balsamic Oven-Roasted Green Beans
Balsamic Oven-Roasted Green Beans
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
Ground Beef Hobo Stew
Ground Beef Hobo Stew
1 tablespoon of oil
1 cup of chopped onion
1/2 cup of chopped mixed sweet and hot peppers
1/2 cup of celery
1 tablespoon of minced garlic
1-1/2 pounds of ground beef
2 tablespoons of all purpose flour
1-1/2 cups of beef stock or broth
3 (11.5 ounce) cans of original or spicy V-8, or tomato juice
1 (14.5 ounce) can of diced tomatoes
2 large potatoes, peeled and diced
2 cups of fresh diced carrots (about 2 large)
2 cups of corn
2 cups of cut green beans
Dash of Worcestershire sauce
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes. Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
1 tablespoon of oil
1 cup of chopped onion
1/2 cup of chopped mixed sweet and hot peppers
1/2 cup of celery
1 tablespoon of minced garlic
1-1/2 pounds of ground beef
2 tablespoons of all purpose flour
1-1/2 cups of beef stock or broth
3 (11.5 ounce) cans of original or spicy V-8, or tomato juice
1 (14.5 ounce) can of diced tomatoes
2 large potatoes, peeled and diced
2 cups of fresh diced carrots (about 2 large)
2 cups of corn
2 cups of cut green beans
Dash of Worcestershire sauce
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes. Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.
Chicken Chili Relleno
Chicken Chili Relleno
6 medium skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons taco seasoning mix
1 egg, beaten
4 ounce whole green chilies
2 ounces jack cheese, cut into 6 strips
2 tablespoons cilantro, chopped
1/4 teaspoon crush red pepper
8 ounce red bottled taco sauce
2 ounces jack cheese, shredded
Pound chicken to 1/8 inch thickness. Combine cornmeal and taco seasoning mix. Place egg in another bowl and beat. Cut chilies in half lengthwise making six pieces. For each roll, place on chili pepper half on a chicken piece place one cheese strip on top of chili sprinkle on some cilantro and crushed red pepper. Roll up and dip into egg, then into cornmeal. Place chicken seam down in a shallow baking dish. Bake uncovered 375 degrees for 25-30 minutes. Heat taco sauce sprinkle chicken with cheese. Serve with sauce.
6 medium skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons taco seasoning mix
1 egg, beaten
4 ounce whole green chilies
2 ounces jack cheese, cut into 6 strips
2 tablespoons cilantro, chopped
1/4 teaspoon crush red pepper
8 ounce red bottled taco sauce
2 ounces jack cheese, shredded
Pound chicken to 1/8 inch thickness. Combine cornmeal and taco seasoning mix. Place egg in another bowl and beat. Cut chilies in half lengthwise making six pieces. For each roll, place on chili pepper half on a chicken piece place one cheese strip on top of chili sprinkle on some cilantro and crushed red pepper. Roll up and dip into egg, then into cornmeal. Place chicken seam down in a shallow baking dish. Bake uncovered 375 degrees for 25-30 minutes. Heat taco sauce sprinkle chicken with cheese. Serve with sauce.
Banana Cream Pie
Banana Cream Pie
(For the crust)
26 Nutter Butter cookies
4 tbsp. butter, melted
(For the filling)
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)
Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs. Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9” pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling. Now make your vanilla pudding, according to the instructions on the box. In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone or softened cream cheese. Continue beating the whipped cream until stiff peaks form, then stop. You don’t want to overdo it. Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you’d like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top. Store in the fridge until ready to serve.
(For the crust)
26 Nutter Butter cookies
4 tbsp. butter, melted
(For the filling)
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)
Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs. Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9” pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling. Now make your vanilla pudding, according to the instructions on the box. In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone or softened cream cheese. Continue beating the whipped cream until stiff peaks form, then stop. You don’t want to overdo it. Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you’d like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top. Store in the fridge until ready to serve.
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