PEANUT BUTTER PIE
Steps:
- In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
- Thaw slightly before serving and cut into thin slices because this is a rich pie.
PEANUT BUTTER PIE
Steps:
- Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
- In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
- Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
- Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.
UPSIDE-DOWN APPLE SKILLET PIE
Steps:
- Preheat oven to 425 degrees F.
- Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
- Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
PEANUT BUTTER PIE - SEMI-HOMEMAKER RECIPE (SANDRA LEE)
Saw this on Sandra Lee's Semi-Homemade. The recipe came from a viewer. The pie looks divine - light, fluffy, and full of yummy! Haven't made it yet, but wanted to make sure I didn't lose the recipe by posting on here.
Provided by SugaJ
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
- Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
- Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
- Thaw slightly before serving and cut into thin slices because this is a rich pie.
BUFFALO POPPERS - FROM SEMI-HOMEMADE W/ SANDRA LEE
These looked so yummy on her show. I love they used honey instead of butter for a more healthful version of a classic. Note --- These are SUPER hot! I love spicy food and they were a bit spicy for me. Cut down the hot sauce/add extra honey if you're looking for a more "mild" flavor. :)
Provided by megs_
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
- Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
- Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a platter with a small bowl of ranch and/or blue cheese dressing.
STUFFED BELL PEPPERS SOUTHWEST STYLE SANDRA LEE, SEMI-HOMEMADE
This recipe is for stuffed bell peppers southwest style. It is from Sandra Lee's Semi-Homemade magazine August/Sept. 2009. It is delicious and filling. The kids enjoyed it too. It is fast and to table in no time. If you want a bigger kick use hot sausage if not use mild. If you can't find McCormick Grill Mates mix, I found a generic in the packet section of the local supermarket. Beware you might have extra filling depending on your pepper size so buy another pepper or save the filling and serve as leftovers the next day. Good stuff. Enjoy! ChefDLH
Provided by ChefDLH
Categories Kid Friendly
Time 25m
Yield 6 stuffed halves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. Line a baking sheet with aluminum foil.
- Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
- In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
- Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 517, Fat 27.3, SaturatedFat 10.5, Cholesterol 71.2, Sodium 746.5, Carbohydrate 46.6, Fiber 8.6, Sugar 6.5, Protein 24.8
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