Peanut Butter Pie

This pie is Aaron's favorite (because peanut butter, of course). I started making it years ago when we were first married, and today I'm making it once again for his 42nd birthday!

Ingredients

1 10 inch prepared graham cracker crust

1/2 jar of hot fudge, heated slightly

1 cup creamy peanut butter

1 8 oz package cream cheese, softened

1 1/4 c powdered sugar

1 8 oz package cool whip, thawed (4 oz more to top, optional)

Chopped Reeses peanut butter cups, optional    

Directions

For the crust: Pour 1/2 jar hot fudge into prepared graham cracker crust, and spread around the bottom of the pie.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Garnish top of pie with more Cool Whip and chopped Reeses, if desired.

Salsa Verde Burgers

In our house, Aaron is the king of burgers. He makes such amazing hamburgers. He makes all kinds, and they are all delicious. So you can imagine the anxiety I felt when I had planned on burgers for dinner one night, and then he didn't have enough time to grill them for me. I pulled up a recipe that I'd pinned on Pinterest from SkinnyTaste, and decided to make burgers myself. I was terrified.

I was completely shocked and flattered, however, when Aaron raved and asked if I would make more, and said it was one of his favorite burgers he'd ever had. What?! This man takes his burgers very seriously, so it was a huge honor coming from his mouth.

And now, for the recipe!

Salsa Verde Burgers 
Skinnytaste.com

Ingredients:

• cooking spray
• pinch kosher salt and pepper, to taste
• 4 (93% lean) beef patties, 4.75 oz each
• 1/2 cup salsa verde, homemade or store bought
• 4 slices Sargento reduced fat pepper jack cheese
• 4 (100 calorie) whole wheat potato buns
• 1/4 cup shredded red cabbage (or lettuce)
• 4 ounces sliced avocado (from 1 medium haas)

Directions: 

Heat a skillet or grill over high heat. When hot, spray with oil and add the patties. Season with salt and pepper and cook a few minutes on each side, to your desired liking. Add the cheese and cover; cook to melt, about 30 seconds.

Servings: 4 • Size: 1 burger with the works • Old Points: 8 • Weight Watcher Points+: 10 pt
Calories: 407 • Fat: 17.5 g • Carb: 25 g • Fiber: 8 g • Protein: 42 g • Sugar: 7 g
Sodium: 445 mg  • Cholest: 87 mg 

Creamy Chicken and Broccoli Casserole

• I had my concerns about making a "light" version of chicken and broccoli casserole because I love it so much. I fully anticipated that this recipe from Cooking Light would be tasteless and dry. But it wasn't. It was delicious and the whole family loved it and none of us could tell it was healthier. Win-win!
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• INGREDIENTS
• 1 (12-ounce) package steam-in-bag broccoli florets
• 1 tablespoon canola oil
• 1 cup prechopped onion
• 2 (8-ounce) packages presliced mushrooms
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

DIRECTIONS

1. Preheat broiler
2. Prepare broccoli in microwave according to directions
3. Heat large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.

SERVINGS 6

Serving 1 1/2 cups | Calories 277 | Fat 11.9g | Protein 29.1g | Carbohydrates 15.2g

Tomatillo Salsa

This salsa is from 100 Days of Real Food and is delicious on tacos! Also good for chips and dip.

INGREDIENTS

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

DIRECTIONS

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.

Grilled Shrimp with Triple Lemon Butter

BUTTER
6 lemons (limes may also be substituted)
8 T. butter (1 stick), slightly softened
1/2 t. salt
1/2 t. coarsely ground black pepper

DIRECTIONS

1. Set one lemon aside for step 2. Squeeze the juice from the remaining lemons until you have 1 cup. Place the lemon juice in small saucepan and boil until syrupy and reduced. Let cool.
2. Grate the zest from the reserved lemon and set zest aside. Using a small knife, cut off all the white pith to expose the yellow flesh of the lemon. Chop the lemon flesh, discarding the pits and the membranes.
3. Combine butter, lemon zest, chopped lemon, cooled lemon syrup, and salt and pepper in food processor and process until smooth.

Butter can be made in advance, covered, and kept refrigerated for a few days or frozen for a week. Bring to room temp before serving.

SHRIMP

20 extra large shrimp, peeled and deveined

Olive oil

Salt and pepper

2 T. finely chopped fresh chives

DIRECTIONS

1. Heat grill to high.
2. Brush shrimp with oil and season with salt and pepper. Grill the shrimp until pink and opaque, and just cooked through. 1 1/2 to 2 minutes on each side. Remove the shrimp to platter and brush hot shrimp with lemon butter. Sprinkle with chives and serve immediately.

Serves 4.

Lemon Cream Pie

Yesterday we had family over for the 4th of July. It was an incredibly fun day that was complete with good food, lots of laughter, and of course, fireworks. I needed something to make for dessert and went to my stack of recipes I'd cut out and been waiting to try. I found this one from Real Simple magazine and it just looked like the perfect summer dessert!

INGREDIENTS
9 oz. ginger snaps
6 T. unsalted butter, melted
2 T. granulated sugar
1 t. kosher salt
2 large eggs
1 14 oz. can sweetened condensed milk
1 T. finely grated lemon zest, plus more for serving, plus ½ c. lemon juice
1 c. heavy cream
2 T. confectioners sugar

DIRECTIONS

1. Heat oven to 350. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16-18 minutes. (Note: the bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker style one.) Let cool.
2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and jice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18-20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2-3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

NOTE: This pie can be baked up to 2 days in advance; refrigerate, covered. Top with the whipped cream and lemon zest just before serving.

Bacon Wrapped Jalepenos

We've got tons of jalepenos growing in our garden at the moment. Every few days I'm picking handfuls of them. (And that's just off of one plant!) I wasn't sure what I was going to do with them until the other day, and then I realized, of course! I mean is there really anything else to do with a jalepeno besides stuff it with cream cheese and wrap it in bacon?

INGREDIENTS

• Jalepenos
• Cream cheese (I use the reduced fat whipped)
• Green onions, chopped small
• Bacon, strips cut in half

DIRECTIONS

1. Preheat oven to 425.
2. Halve jalepenos and discard the seeds. (Also, do not touch your eyes, nose, face, or any other important part of your body until you have thoroughly washed your hands. A word to the wise.)
3. In small bowl, combine cream cheese with green onions to suit your taste.
4. Spoon cream cheese mixture into the jalepeno halves.
5. Cut bacon strips in half and use one strip to wrap each jalepeno.
6. Bake for 30 minutes or until bacon is crispy. (I can't remember how long I cooked them. Will try to update next time I make these and am paying attention more closely.)
7. Go sit in a corner and eat the whole tray before anyone else finds out what you've done!

Honey Chipotle Turkey Meatballs

I adapted this recipe (to make more sauce/glaze) from a recipe I found in Everyday Food from Martha Stewart. It's a quick easy meal (or appetizer) to pull together and it doesn't cost much! The kids really like it.

INGREDIENTS

• 1 1/2 lbs. ground turkey
• 1/2 yellow onion, diced small
• 2 garlic cloves, minced
• 1/2 tsp. fine salt
• 1/4 tsp. ground pepper
• 4 T. honey
• 1-2 T. chopped chopotle chiles in adobo sauce
• 4 T. cider vinegar

DIRECTIONS

1. Preheat oven to 375. 
2. In medium bowl, mix together ground turkey, onion, garlic, salt, and pepper until combined (do not overmix). Form into 16 meatballs.
3. In a small bowl, stir together honey, chipotles, and cider vinegar.
4. In large ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add meatballs and cook until browned on all sides (10-12 minutes).
5. Transfer skillet to oven and bake 5 minutes. 
6. Remove from oven and pour honey mixture over meatballs, and swirl skillet to coat.
7. Bake until liquid is reduced and meatballs are glazed (5 minutes), swirling halfway through.

Ashley's Pot Pie

My dear friend, Ashley, made this delicious Chicken Pot Pie for us one time when we visited her family in Anna. It was warm and comforting and delightful, just like her! I insisted she share her recipe and she was kind enough to send it along.

Ingredients

• 1 15 oz. refrigerated pie crust
• 1/3 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. cooked chicken (shredded/chopped)
• 2 c. frozen mixed veggies

Directions

1. Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. 
2. Melt margarine in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. 
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. 
4. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in several places in top crust. 
5. Bake @ 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Parmesan Fondue

This fondue is perfect as an appetizer or for entertaining!

Ingredients

• 1 1/2 c. milk
• 2 8 oz. pkg. cream cheese
• 1 1/2 c. grated Parmesan cheese
• 2 cloves garlic
• French bread, cubed

Directions

1. In large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted.
2. Stir in Parmesan cheese and garlic; cook and stir until heated through.
3. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes.

Bre's Easy Baked Beans

You had me at, "when bacon grease starts to bubble up through the sugar..."

Ingredients

• 1 28 oz. can baked beans
• 1/2 lb. bacon, cut into small pieces
• 8 oz. brown sugar
• 1 t. liquid smoke
• 1 t. Worcestershire sauce
• 2 t. spicy mustard

Directions

1. Preheat oven to 400.
2. Pour beans into 2 qt. casserole dish. 
3. Place bacon in a 9 in. skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans and other ingredients.
4. Bake in preheated oven for 45 minutes.

Cream Corn

If you're like me, you grew up eating cream corn from a can. Don't get me wrong, I liked it fairly well... but then I went to Rudy's BBQ and my life was changed. This creamed corn was different, and I craved it. I found a recipe years ago and this is a regular for potlucks, holidays, and barbecues!

Ingredients

• 2 10 oz. packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 t. salt
• 2 T. granulated sugar
• 1/2 t. freshly ground black pepper
• 2 T. butter
• 1 c. whole milk
• 2 T. all-purpose flour
• 1/4 c. freshly grated Parmesan cheese

Directions

1. In a skillet over medium heat, combine corn, cream, salt, sugar, pepper, and butter.
2. Whisk together milk and flour, and stir into the corn mixture.
3. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
4. Remove from heat and stir in the Parmesan cheese until melted. Serve hot.

Garlic Baked Shrimp

Tonight, I tried making a new recipe I found on LaaLoosh. I typically don't like shrimp, but this one caught my eye (it looked similar to one of my favorite restaurant dishes, Shrimp Paesano) and I decided to give it a go. Well, this dish passed the family test with flying colors! Aaron is still talking about it several hours later, and is asking if we can have it tomorrow too.

Ingredients

• 1lb fresh, raw shrimp, deveined, peeled and tails removed
• 2 tbsp light butter, melted
• Juice from ½ a lemon
• 2 tbsp parsley, finely chopped (optional)
• 2 tbsp grated Parmesan cheese
• 1 tsp paprika
• 1/2 tbsp lemon zest
• 4 cloves garlic, minced
• 1 cup Special K cereal, crushed
• Salt & pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
3. In another bowl, combine Special K, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
4. Sprinkle Special K mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

PER SERVING: 180 calories; 5g fat; 7g carbohydrates; 24g protein; 0g fiber

SERVE WITH: Angel Hair Pasta, Steamed Vegetables

Garlic Knots

You might want to double this recipe!

Ingredients:
1 can Pillsbury Breadsticks
1 T. EVOO
2 T. butter
1 t. finely choped garlic

Directions:
Grease 12 muffin tins and preheat oven to 375. Tie each breadstick into a knot and place in muffin tin. Melt butter with olive oil in microwave (about 30 seconds), then add garlic, then brush/pour onto dough. Bake 10-15 minutes until golden and delicious. Try not to eat all 12 yourself.

Jackie's Homemade Peanut Butter Cups

We head dinner at our friends David and Jackie's house tonight, and after a lovely dinner, she walked in the room with a big tray of these. Aaron is a peanut butter addict, of course, but even I couldn't get enough of these peanut butter chocolate treasures!

Ingredients
2 sticks margarine, room temp
1 cup peanut butter
1 pound confectioners sugar
1-1 1/2 cups graham cracker crumbs
16 ounces milk chocolate chips

Directions

• Cream margarine, peanut butter, sugar, and graham cracker crumbs together. 
• Option 1 Mix thoroughly and pat into a 9x13 inch pan. Melt chips and spread on top. 
• Option 2 Roll peanut butter mix into balls and spoon melted chocolate chips on top.

Cake Mix Fruit Dip

My brilliant baker of a sister, Valerie, whipped up this fruit dip for my niece's 5th birthday and I could NOT stop eating it. Just wait til you hear what's in it and you'll understand. Try this now.

Ingredients

1/2 box of cake mix (any kind, but she used white confetti)

1 tub Cool Whip

Directions

Mix ingredients together. Refrigerate until serving. Serve with fruit (or eat with a great big spoon).