Peanut Butter Chocolate Pie

So I made this pie for Thanksgiving, as stated before, and it was a huge hit! My grandmother even came back over the next day to get some more of it for her and my grandad! It’s a little time consuming to make, but the outcome is ridiculously rich! If you like chocolate pie or you like peanut butter pie or if you’re like me and like both, you’re sure to love this!

Here’s What You’ll Need:
3 cups chocolate Chex cereal (Sometimes I can’t find the chocolate chex & I use plain rice chex instead)
5 tablespoons melted butter
1 bag (12oz) semi sweet chocolate chips
1.5 tablespoons unsweetened baking cocoa
2 cups half-and-half
1/3 cup sugar
1 egg
2 egg yolks
6 tablespoons whipping cream
1/2 cup white chocolate chips
1/4 cup creamy peanut butter

Directions:
-In a small bowl mix chex and melted butter
-Press chex into the bottom and sides of a greased pie plate
-Refrigerate crust for 30 minutes
-Heat oven to 350 degrees & bake crust for 15 minutes
-Sprinkle crust with chocolate chips & set aside
-In a large bowl mix cocoa & remaining chocolate chips
-In a saucepan heat half-and-half over medium heat until almost boiling
-In a bowl beat sugar, egg, & egg yolks with a whisk
-Slowly beat in half of the hot half-and-half
-Pour the mixture into saucepan with the remaining half-and-half
-Heat over medium heat until boiling
-Stir with whisk for 1 minute
-Pour into cocoa mixture and beat until smooth
-Pour into crust & refrigerate 30 minutes
-In a saucepan add whipping cream and heat to boiling
-In a bowl add white chocolate chips and peanut butter
-Pour hot cream on top of peanut butter and let stand until it all melts
-Beat with a whisk until smooth
-Spread peanut butter mix over chilled pie
-Refrigerate AT LEAST 1.5 hours, but overnight is better!

Blueberry Breakfast Cake

This breakfast cake is a favorite of Andrew’s & it’s really simple to make so I don’t mind baking it in the mornings. Let me post a warning though, it is made with Buttermilk so do not accidentally drink the buttermilk! I bought buttermilk a few days ago specifically to bake this and while it sat in my fridge for a day or two before I was ready to use it, I accidentally poured a small glass of it and took a big drink! Needless to say, it was not milk like I had been anticipating in my mouth. If you like buttermilk then I’m sorry to offend you, but I spit it out all over my kitchen floor. I just couldn’t make it to the sink, it had to get out of my mouth right then before I had a mental breakdown! Okay, so it wasn’t exactly that bad, but i really did spit it out everywhere!


Here’s What You Need:1/2 cup butter
2 teaspoons lemon zest (The purpose of lemon zest thoroughly confuses me, so I never use it)
7/8 cup sugar & 1 tablespoon
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups blueberries
1/2 cup buttermilk
1 teaspoon vanilla

Directions:
-Preheat oven to 350 degrees
-Cream butter with lemon zest & 7/8 cup of sugar until fluffy

-Add egg and vanilla and beat until well mixed
-Toss blueberries in small bowl with 1/4 cup flour
-Mix together remaining flour, baking powder, and salt
-Add flour mixture and buttermilk to batter slowly
-Gently stir in blueberries
-Grease 9×9″ baking pan and pour batter in
-Sprinkle top with sugar
-Bake for 35 minutes then check center for doneness.
-Keep in oven as needed checking every 5 minutes

Chocolate Chip Cookie Oreo Brownies

I found this recipe onĀ PinterestĀ a while ago. What?! I found it on Pinterest?! I know, you are all sooo surprised! Anyway though, I finally got some time and decided to make it this afternoon. It was extremely simple to make and is fabulous! It’s super sweet though so I don’t think I could eat more than one small piece a day!

What You’ll Need:
-1 box of brownie mix (I use Betty Crocker or Duncan Hines)
-chocolate chip cookie dough (I use the Crisco recipe which you can get here)
-1 package of Oreos (you won’t use all of them. Yay for left over Oreos!)

Directions:
-Preheat oven to 350 degrees
-Line a 9×13 baking dish with wax paper (I hate wax paper, so I don’t do this)
-Grease wax paper with non-stick cooking spray (Since I don’t use wax paper I just grease the pan)
-Make the cookie dough according to recipe

-Cover the cookie dough with whole Oreos
-Make brownie mix according to the box
-Pour brownie mix over the Oreos
-Bake for 45-55 minutes

These are even more fabulous when served with chocolate syrup and ice cream! Yummy!

Crock Pot Macaroni & Cheese

Let me just start by saying this is the best macaroni and cheese I have ever had besides my great-grandmother’s! Like it’s ahh-mazing! Don’t get me wrong, I’m a big fan of “The Blue Box” and “Shells-n-Cheese” but this stuff tastes like REAL home-made mac-n-cheese. If you are a health nut or serious about your diet, DO NOT, I repeat, DO NOT read any further! You will only tempt yourself with trying this deliciousness! I know the picture is a lame picture of a crock pot, but I kept taking pictures of the dish and it just looked nasty and this dish is anything but nasty! I just couldn’t capture all the goodness of it in a picture so I gave up trying!
You Will Need:
1/2lb elbow macaroni (cooked until tender & drained)
1.5 cups milk
1 (12oz) can evaporated milk
1/4 cup melted butter
3 eggs
1/2 teaspoon salt
3 cups Italian blend shredded cheese (That’s 1 full bag & half of another bag)
Black pepper
1/2 cup grated Parmesan cheese

Directions:
-Spray the inside of crock pot with non-stick cooking spray
-Combine milk, evaporated milk, eggs, butter, & salt. Whisk until smooth
-Add shredded cheese & cooked macaroni
-Sprinkle in black pepper to taste (I think I use quite a bit, but I’m a pepper fan)
-Stir to coat evenly
-Sprinkle parmesan cheese on top
-Cook on HIGH for 30 minutes
-After 30 minutes reduce temperature to LOW & cook for 2-2.5 hours.

Cream Cheese Squares

About a month ago my friend Julie sent me the recipe for these cream cheese squares and she swore up and down that they were fabulous and boy was she right! Now Julie got this recipe from her mom, Glenda, who got it from a friend at work so I don’t have an original recipe for you to go to, but these are fantastic! They almost taste like a cream cheese danish, which I’m a huge fan of, but they are so much easier to make!
Here’s What You’ll Need:

-2 cans Pillsbury Crescent Rolls
-2 (8oz) packages of cream cheese
-1 cup sugar
-1 egg separated
-1 teaspoon vanilla

Icing Ingredients:
-1 cup powdered sugar
-3 teaspoons milk
-splash of vanilla

Directions:
-Preheat oven to 350 F
-Mix cream cheese, sugar, vanilla, and egg yolk in a medium size bowl
-Grease 9×13″ pan and lay out 1 can of crescent rolls on the bottom

-Spoon the cream cheese mixture into the pan
-Cover with the second can of crescent rolls
-Brush the top with slightly beaten egg white
-Bake for 30 minutes
-While baking mix together all the icing ingredients
-When bake time is over drizzle icing over the top while it’s still hot
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