Easy Peanut Butter Pie

1/3 cup peanut butter
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 (9 ounce) container Cool Whip, thawed
1/4 cup milk
1 (9 inch) graham cracker crust or 1 -9 inch chocolate cookie pie crust
Directions:

1
Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
2
May be topped with chocolate sauce.

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

Crustless Pizza

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.  Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Kalua Pork {Slow Cooker} | Plain Chicken

1 (6 pound) pork butt roast
3 Tbsp Hawaiian sea salt
3 Tbsp liquid smoke flavoring"
Pierce pork all over with a fork.  Combine liquid smoke and salt. Rub mixture over meat.  Place in slow cooker. Cover and cook on low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker and shred.

Crock Pot Cashew Chicken

 "Crockpot Cashew Chicken.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients."

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Fudge Brownie Pie

Facebook: "Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
Fudge

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Ham 'n' Cheese Quiche Recipe | Taste of Home Recipes

Ham 'n' Cheese Quiche Recipe | Taste of Home Recipes: "2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. Yield: 2 quiches (6 servings each).
Nutritional Facts
1 serving (1 slice) equals 349 calories, 23 g fat (12 g saturated fat), 132 mg cholesterol, 596 mg sodium, 20 g carbohydrate, trace fiber, 13 g protein."

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