Peanut Butter 7 Layer Pie

January 3, 2013 By

seven layer pie

Every year, my hometown has a festival for the MKT railroad and there are all sorts of festivities.

My (obvious) favorite is the pie festival.  Volunteers from the town bring homemade pies to a gathering center and then the pies are sold by the slice or full to anyone who wants one.  It’s a great idea and there’s never any pie left.

Well, Kellen’s grandpa’s favorite pie from this festival is the Catholic church priest’s “secret pie.”  I tried the pie and realized it tasted exactly like 7 layer bars.  His grandpa’s birthday was coming up and I wanted to make something special for him, so I made this 7 layer pie.  Fortunately for me, his grandpa can’t taste anything anymore, but I think I got the right recipe. ;)  This is seriously the easiest, tastiest pie you’ll ever make.

Did you all have a good New Year’s Eve? Any New Year’s Resolutions?

the easiest pie you'll ever make

7 layer pie

I got this delicious recipe from Food.com.

Print
7 Layer Pie
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs
  • 1 cup butter
  • Filling:
  • ½ cup peanut butter
  • ½ cup honey roasted peanuts
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 (14 ounce) can sweetened condensed milk

Instructions
  1. Preheat oven to 325°F.
  2. Butter a 9-inch pie plate.
  3. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
  4. Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
  5. Spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
  6. Evenly scatter the peanuts, chocolate chips and butterscotch chips on top of the crust.
  7. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
  8. Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

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Filed Under: Butter, Butterscotch, Butterscotch Chips, Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Chocolate Chips, Coconut, Easy and Delicious, Easy Recipes, Graham Crackers, Peanut Butter, Pie Tagged With: , , , , , , ,



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“The Best Friend’s Guide to Breast Cancer” and Pink Donut Holes

October 16, 2012 By

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October is National Breast Cancer Awareness Month.

If you know someone or have a loved one or friend who has breast cancer, I really suggest you read this book:  The Best Friend’s Guide to Breast Cancer, written by Sonja L. Faulkner, who battled breast cancer herself.   It’s easy to feel lost and hopeless when something this tragic happens to you or someone you know, and this book is an inspiring resource.

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Not only does this book offer support and inspiration, it also offers information and cancer-fighting foods.  If the book isn’t enough, it also provides websites and organizations that provide more information and help.

Also, 20% of the proceeds of sales from this book go to Pink Lotus Petals, a non-profit organization that provides help for women with breast cancer.

Sonja’s website offers so many delicious recipes for fighting breast cancer, such as Lemony Blueberry Zucchini Loaf,  Tropical Quinoa Pudding Made with Green Tea, and Very Berry Muffins.  Check it out!

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Pink Donut Holes
From: Hummingbird High

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup milk, at room temperature
  • 1/4 cup buttermilk, at room temperature
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • A few drops of red food coloring
  • 1 cup coconut oil
  • 1/2 cup granulated sugar, for sugar coating

Directions:

  1. In a small bowl, whisk together 1 1/4 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
  2. In a medium mixing bowl, whisk together 1/4 cup milk, 1/4 cup buttermilk, 1/4 cup sugar, vanilla, red food color, and 3 tablespoons melted butter until just combined.
  3. Combine the small bowl of dry ingredients with the medium bowl of wet ingredients, using a rubber spatula to stir in the dry ingredients and mixing until just combined. Be careful not to overmix, or you will get dense donut holes and I will cry for you. The texture of the dough should be sticky.
  4. Preheat 1 cup of oil over medium heat in a 10 inch pan (I used an iron skillet).
  5. Once the oil has reached 350 (F), measure out 1 tablespoon of dough and roll into a ball with your hands.
  6. Drop the dough into the pan of oil. Fry until golden brown on bottom then flip and cook on the reverse side until golden brown.
  7. When the donut hole is finished frying, carefully remove with metal tongs or a fork and place on a cooling rack lined with paper towels to absorb the excess oil.
  8. When the donut hole has cooled down enough so that it doesn’t burn you when you pick it up, roll in a small bowl filled with 1/2 cup sugar. Set aside.
  9. Repeat this process with remaining dough. You can cook more than one donut hole at a time.

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Filed Under: Bread, Breakfast, Donuts, Dough, Easy and Delicious, Easy Recipes Tagged With: , , , , , , ,



2 Comments

Creamy Corn Soup

April 30, 2012 By

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I’m so glad everyone loved Rach’s post as much as I did.

To keep it savory, I’m giving you a delicccious creamy corn soup recipe.  Creamed corn is delicious.  Probably because it’s the bad-for-you form of regular corn.  I’m okay with that.

If I can make an excuse to turn it into soup and make it into an acceptable meal, I will…and I did.

This is so good, especially with sweet cornbread (if you click on this link, please excuse the terrible pictures.) If you’re looking for a quick, but yummy meal, this is the one for you.

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Creamy Corn Soup
All Recipes

Ingredients

  • 1/2 onion, chopped
  • 1 tablespoon garlic salt
  • 1 tablespoon margarine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 cup chicken broth
  • 2 (12 ounce) cans whole kernel corn
  • 2 1/2 tablespoons cream cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • ground cayenne pepper to taste

Directions

  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

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Filed Under: Corn, Cornbread, cornbread muffins, Cornbread with cream corn soup, Cream Sauce, Creamy, Dinner, Easy and Delicious, Easy Recipes Tagged With: , , , , , ,



Whole Wheat Tortillas from Scratch

April 11, 2012 By

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Sometimes I don’t like buying packaged items from the store just because I don’t know what goes into them.

Most of the time, I don’t worry about it, but when I get the chance, I try to recreate store-bought food items.

For example, these tortillas.

I had no idea how easy it is to make homemade tortillas.  Only 4 ingredients, super easy to make, and so healthy!  These are the way to go.

I got this recipe from 100 Days of Real Food and I recommend it 100%.

Check out the next post for another awesome giveaway.

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Whole-Wheat Flour Tortillas
From: 100 days of real food 

YIELD: 12 TORTILLAS

INGREDIENTS

DIRECTIONS

  1. In the bowl of a mixer set with a dough hook (or paddle), pour in the flour, oil and salt.
  2. Beat with the dough hook until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
  3. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  4. Take out the dough and divide it into 12 equal sized pieces.
  5. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  6. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  7. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  8. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side.
  9. Set aside on a plate to cool slightly. Refrigerate or freeze. (I left mine out at room temperature and they were fine for a week.)

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What’s your favorite store-bought food you like to recreate?

Filed Under: Easy and Delicious, Easy Recipes, Healthy Tagged With: , , , , , , ,



White Chocolate Toffee Brownie Tart

March 4, 2012 By

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I was feeling creative one day and I wanted to make something different than the stuff I normally bake.

So I grabbed the tart pan and went to work.  It ended up turning out similar to 7-layer bars, only better (in my opinion).

Imagine: a brownie layered with sweetened condensed milk and lots and lots of chocolate.

It’s super easy to make because it’s mostly layering, but I guarantee whoever you give this to will think you spent hours on it.

OH… and remember how I told you I got to see Colin Jost and Josh Wolf at a comedy show?  Here are the pics:

A li’l blurry… don’t care!

JEALOUS?!  They’re so hilarious.  If you ever get a chance to see them live, do it.  You won’t regret it.  Plus, they’re super nice… not stuck up at all, which I think is rare.

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Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, softened
3/4 cups sugar
1 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa
1 cup white chocolate chips
1/2 cup crushed toffee bits
1/2 cup sweetened condensed milk

Directions:

  1. Preheat oven at 350 degrees.
  2. Whisk dry flour, salt and baking powder in bowl and set aside.
  3. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth.
  4. Press dough into tart pan.
  5. Bake for 5 minutes.
  6. Take from oven and layer chocolate chips, toffee, and sweetened condensed milk.
  7. Return to oven and bake for 5-8 more minutes  until the edges are firm.
  8. Transfer to a wire rack to cool.

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Filed Under: brownie, Brownie Cookies, Brownies, Brownies with Chocolate Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Drizzle, Cookie Dough, Cookies, Easy and Delicious, Easy Recipes, easy to make cookies, Pie, Sweetened Condensed Milk, sweetened condensed milk brownies, Tart, White Chocolate



Sweet and Salty Nuts

February 18, 2012 By

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It’s so exciting to be writing on my new website!

I hope you’re all as excited as I am.  Jessica did a fantastic job and I’m really happy about how awesome it turned out.

Anyway, here’s my first recipe on my new website…

These are pretty much fool-proof.  I make them every year for Christmas gifts (because I’m a poor college student) and they’re always a hit.

Perfect gift, easy to make, and delicious.

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Sweet and Salty Nuts

Adapted slightly from: All Recipes 

Ingredients

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves (or your nut of choice)
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add nuts to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

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Filed Under: Addicting Snack Mix, Easy and Delicious, Easy Recipes, Egg Whites, Glaze, Nuts, Pecans Tagged With: , , ,



Easy and Delicious Sopapilla Cheesecake

September 23, 2011 By

I’m taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up “Best Mexican Desserts” and they included:


Sopapilla Cheesecake Pie


Quick Elephant Ears


Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting


Nutty Bunuelos


Mexican Flan Cakes


Tres Leches (Milk Cake)


Apple Enchilada Dessert


Empanadas


Margarita Cake


Churros


Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner… it’s the BOMB! Seriously, so good and so easy.  I normally don’t use packaged things when I bake, but I did it and I’m proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don’t!


Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes


Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey**


Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.

  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

**I excluded the honey (on accident) and it still tasted great!


Filed Under: Best Mexican Desserts, Cheesecake, Cream Cheese, Easy and Delicious, Easy and Quick Sopapilla, Quick and Easy Dessert, Sopapilla, Sopapilla Cheesecake, Sopapilla Cheesecake Pie