PEANUT BUTTER PIE

I went to my works Holiday party last year & my friend 

Kathleen made this incredible peanut butter pie.

I begged her for the recipe & thankfully she obliged.

PEANUT BUTTER PIE

Ingredients:

The Crust

1 1/4 cups of graham cracker crumbs 

5 tablespoons of melted butter

2 tablespoons of sugar

The Filling

1/2 cup of heavy whipping cream

1/4 cup of sugar

8 oz of softened cream cheese

1 cup of creamy or crunchy peanut butter

1 cup of powdered sugar

Directions:

PART 1: THE CRUST

Preheat the oven to 325 degrees

Crush your graham crackers into crumbs

until you get 1 1/4 cups.

 Mix the melted butter & 2 tablespoons of sugar 

with the graham cracker crumbs.

After mixing the ingredients together, press them into a pie pan.

Bake for 15-20 minutes.

While the crust is baking, make your filling.

Whip your cream with 1/4 cup of sugar in a small bowl & set aside.

In another bowl mix together the other ingredients with an 

electric mixer.

Fold in the cream/sugar mixture into the mixture.

 Once completely mixed pour it on to the graham cracker crust.

Place in the fridge & chill for a few hours.

ENJOY!!

CHILES RELLENOS

I have two favorite things to order any time I go 

to a Mexican restaurant, Tamales & Chiles Rellenos.

Ordering these two things is how I judge a place & determine how good

they really are. 

I decided that I am going to attempt to make my favorites, starting

with the Chiles Rellenos.

Hopefully this time I can follow directions. 

Ingredients:

Part 1:

SALSA

1 pound of Roma tomatoes

1 medium onion, cut into slices

4/5 garlic cloves

1 teaspoon of lim juice

1 teaspoon of salt

Part 2:

CHILES

4 medium poblano chiles

1 package of shredded Monterey Jack cheese

4 eggs, separated (eggs & yolks)

1 cup of vegetable oil

salt & pepper to taste

Directions:

For the Salsa:

Turn on the broiler.

Take your tomatoes, quarter & core them.

Slice the onion & peel your garlic.
Take the tomatoes, garlic and onions and scatter them on a covered baking sheet.
Broil until the tomato skins are blistered and start to blacken.



(Leave the broiler on)

Let the veggies cool off , then put them in a food processor along 
with the lime juice & salt. Blend until smooth.
Transfer to a saucepan and keep warm.

CHILES:

Lay one pepper at a time on a cutting board in a position where
the pepper will not roll. 

Take a knife and make 2 cuts forming a "T" 
shape, one in the middle and one across the top about a 1/2 inch from the stem. Do
not cut all the way through, and do not cut off the stem.

Open the flaps & cut out the core.
Remove all the seeds.
(DO  NOT TOUCH YOUR FACE)

Repeat with all the peppers.

Place all of the peppers in the oven, I used the same baking
sheet I used for the tomatoes. 
Leave in the oven until the peppers start to blacken, turn them over
so both sides get charred.

After you take them out, put them in a bowl & cover
so they steam while they cool. 
Leave them in for about 15 minutes.

Once they are cool enough to handle, its time to remove
the skin. Just the top layer that looks like sunburnt skin that you can't help but peel off. (gross but rewarding)

Season the outside of the peppers with salt & pepper.
Stuff them with the shredded cheese, be careful not to tear them.
Stuff all four & set aside.

Take your egg yolks and whisk until frothy, then set aside.




Now take the egg whites & a small amount of salt and
beat them using a electric mixer until peaks form.



Fold the egg yolks into the foamy egg whites.

Now, heat the oil in a frying pan.
Working with 1 pepper at a time, drop about 1/2 a cup of the egg batter into the
oil & spread it with a spatula to the size of the pepper.

 Place the pepper on top of the batter and add more to the top of the chili.

Cook for about 2/3 minutes on each side until golden brown.

Once you are finished cooking all the peppers, put the salsa
on top of the chilies & enjoy.

LIME COOLER COOKIES

This is the other new cookie I made for the husband's birthday.

I messed these up ... I obviously don't know how to follow directions.

They came out okay I guess...

Not my favorite; however, if I had made them correctly they would have been great.

Ingredients:

3 cups of flour

1/2 teaspoon of baking powder

1/4 teaspoon of salt

2 sticks of unsalted butter, softened

1 cup of powdered sugar, plus a little more for rolling

1 egg yolk

1/4 cup of fresh lime juice

1 tablespoon of lime zest

Directions:

Preheat the oven to 350 degrees.

In a small bowl, whisk together the flour, baking powder & salt.

In a large bowl, cream the butter & 1 cup of powdered sugar.

(This is where I messed up, I accidentally added a cup of regular

sugar instead of the powdered sugar... a dum dum move)

Juice your lime until you get enough for your 1/4 cup.

Now mix together the egg yolk, lime juice and zest.

Add the dry ingredients, mix on low.
The dough should be crumbly.

Roll the dough into balls and place on a lined baking sheet.

Bake for about 20 minutes.

Move the cookies to a wire rack.
Take the remaining powdered sugar & cover the cookies with the sugar
while they are still warm.

BIRTHDAY COOKIES

So, my husband's birthday was this week.

YAY, (happy birthday booger face)

I asked him what kind of B-day delicatessen he wanted... a cake, cupcakes,

lemon bars?

He wanted a cookie buffet. 

If I had a full day off I would have made him 29 batches of cookies, (he just turned 29)

however I had to work so I could only make 4 different kinds.

Two of which I have previously blogged about, and two that I shall blog about now.

The first cookie I shall Blog about is the no bake cookie.

Surprisingly I have never made these before, but have

eaten so many of them.

Ingredients:

1/2 cup of butter

2 cups of sugar

1/4 cup of coca powder

1/2 cup of milk 

3 cups of oatmeal

1/2 cup of peanut butter

1 teaspoon of vanilla extract

Directions:

Stir the butter, sugar, cocoa powder & milk together in a saucepan.

Boil for about 3 minutes.

Remove from the heat & add the oats, peanut butter & vanilla.

Mix thoroughly.

Drop a spoonful onto waxed paper & allow to cool and harden.

I had to put mine in the fridge, mainly because I am very impatient. 

I personally think these cookies would be better without the oats & with Rice Krispies instead.
CJ tells me then it would be a completely different cookie, I'm okay with that.