Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

French Silk Slab Pie

 

INGREDIENTS

2 9-inch pie crusts, softened

FOR THE FILLING:

10 oz bittersweet chocolate, plus more for topping

4 eggs

1 1/3 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups heavy whipping cream

1/3 cup powdered sugar

PREPARATION

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.

On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.

In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.

In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.

Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.

While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.

In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.

Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.

Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

MUFFINS THAT TASTE LIKE DOUGHNUTS RECIPE

 

Ingredients

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 Tbsp butter, melted

1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

DIRECTIONS:

Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Fluffy Castella Sponge Cake

 

Ingredients

6 large eggs (room temperature)

3/4 cup (150g) granulated sugar

1/4 cup (60ml) honey

1/4 cup (60ml) warm milk

1 cup (120g) bread flour (sifted)

1 tbsp vegetable oil

Parchment paper (for lining pan)

Hot water (for water bath)

Directions

Preheat your oven to 320°F (160°C).

Line a 9×5 inch loaf pan with parchment paper.

In a bowl, whisk honey and warm milk together until smooth.

Beat eggs and sugar using a stand mixer on high for 8–10 minutes, or until thick and pale (ribbon stage).

Lower the mixer speed and slowly add the honey-milk mixture.

Gradually fold in sifted bread flour in batches. Do not deflate the mixture.

Add a tablespoon of vegetable oil and fold gently until just combined.

Pour batter into the prepared pan and tap gently to remove air bubbles.

Place pan into a larger pan filled with hot water (for a bain-marie).

Bake for 50–60 minutes or until a toothpick comes out clean.

Remove from oven and let cool slightly before removing from the pan.

Wrap the cake in plastic wrap and rest overnight for best flavor and texture.

Hawaiian Pineapple Coconut Fluff – A Tropical Dessert Delight

Ingredients

1 (8 oz) package cream cheese, softened

1 (8 oz) container whipped topping (e.g., Cool Whip)

1 (20 oz) can crushed pineapple, drained

1 cup shredded sweetened coconut

1 cup mini marshmallows

½ cup chopped pecans (optional)

1 tablespoon granulated sugar (optional, for extra sweetness)

Directions

Prepare the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Fold in the whipped topping: Gently fold the whipped topping into the cream cheese until fully combined.

Add the pineapple: Stir in the drained crushed pineapple, ensuring it’s evenly distributed.

Mix in the coconut and marshmallows: Add the shredded coconut and mini marshmallows, stirring gently to combine.

Add optional ingredients: If desired, fold in the chopped pecans and sprinkle in the sugar for extra texture and sweetness.

Chill: Cover the bowl and refrigerate the mixture for at least 2 hours to let the flavors meld and the fluff set.

Serve: Spoon the fluff into a serving dish or individual bowls and garnish with a sprinkle of coconut or a cherry on top for a festive touch.

Boston Cream Pie Cookies

 Ingredients

1 ½ cups all-purpose flour.

½ teaspoon baking powder.

¼ teaspoon salt.

½ cup unsalted butter, softened.

¾ cup granulated sugar.

1 large egg.

1 teaspoon vanilla extract.

1 package (3.4 oz) instant vanilla pudding mix.

2 cups cold milk.

¾ cup semi-sweet chocolate chips.

⅓ cup heavy cream.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.

Bake the cookies for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.

To make the chocolate topping, heat the cream until it begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

Assemble the cookies by spooning vanilla pudding into the indent of each cooled cookie. Drizzle the chocolate ganache over the pudding and let it

 set before serving.

Pretzel S’Mores Bites

 INGREDIENTS

100 pretzel snaps (square pretzels)

25 regular sized marshmallows, cut in half

8 oz semi-sweet melting chocolate (dark is ok too)

3 graham cracker sheets, finely crushed or pulverized

INSTRUCTIONS

Place baking rack in the middle of the oven and preheat to 350°F.

Line your baking sheet with a silicone baking mat or parchment paper.

Arrange fifty pretzels in a single layer on the baking sheet, leaving about 2″ between each pretzel.

Place half a marshmallow on top of each pretzel.

Place baking sheet in the oven and bake until the marshmallows begin to brown. Oven times may vary, but I watched carefully for about 10 minutes.

Remove pretzels from the oven and top each one with a second pretzel, allowing to cool for a couple of minutes.

Melt chocolate according to package directions.

Dip each marshmallow pretzel into the chocolate about halfway and place onto a lined baking sheet.

Sprinkle crushed graham crackers crumbs over each pretzel bite while the chocolate is still wet.

Mozzarella Stuffed Meatballs

 

Ingredients:

1 lb ground beef

1 cup breadcrumbs

1 TBSP Italian seasoning

3 eggs

3 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

1/2 lb mozzarella, cut into cubes

Olive Oil

Marinara (jar or homemade)

Instructions:

In a large bowl mix beef through pepper. Form into 2″ balls. Press a cheese cube in the middle and seal the meat around it.

Heat 1/2″ olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie

Rice Krispie Chocolate Chip Cookies

 Ingredients:

1 cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips

2 cups Rice Krispies cereal

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the Butter & Sugar:

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

3. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Fold in the Mix-Ins:

Gently stir in the chocolate chips until evenly distributed.

Carefully fold in the Rice Krispies cereal, being gentle so they stay crispy.

5. Shape & Bake the Cookies:

Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Lemon Curd Cookies

 

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

2 large egg yolks

1 Tbsp grated lemon zest

1 Tbsp fresh lemon juice

½ tsp kosher salt

2½ cup all-purpose flour

1 cup Lemon Curd, or store-bought

Instructions

Heat oven to 350 degrees.

Line two half-sheet-pan baking sheets with parchment or nonstick liners.

Beat butter and sugar in a large bowl with mixer until well blended.

Beat in yolks, lemon zest, lemon juice, and salt.

Beat in flour just until moist clumps form. Gather dough together in bowl to bind.

Shape scant tablespoons of dough into 1-inch balls.

Place balls on prepared sheets, spacing them 1 inch apart.

Using a floured finger or something that will give a good round shape (I used the back of a small pestle), make a deep indentation in center of each ball.

Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.

Remove cookies from oven and immediately fill indentations with curd.

Return to oven and bake 2 minutes longer to set curd.

Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

Serve.

Enjoy!

DING DONG CAKE

 INGREDIENTS:

1 box chocolate cake mix

1 pkg cream cheese (softened)

3 cups confectioner sugar

1 stick margarine (softened)

1 container cool whip

1 container chocolate icing

1 TBS milk

Directions:

1 – Make cake as directed on box in a 9×13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,

2 – Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.

3 – Spread this on cake layer in pan, then put other layer on top

4 – Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

Coconut Cream Eggs – Who Can Resist? It’s Every Busy Mom’s Dream Dessert!

 

Ingredients:

8 oz softened cream cheese

1 tablespoon Butter, softened

4 cups powdered sugar

1 cup coconut, shredded

1 (12 oz.) bag melting chocolate chips

Instructions:

Line a baking sheet with parchment paper and set aside.

In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour.

Dust your hands with powdered sugar and mold coconut mixture into egg shapes.

Place coconut eggs on parchment paper, and freeze for about an hour.

Melt the melting chocolate according to the package instructions.

Using a fork, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

Refrigerate 5-10 minutes to set the chocolate.

Serve immediately or store in the fridge in an airtight container.

ENJOY!

Chocolate Eclair Dessert

 

INGREDIENTS

SERVINGS 10-12

2 Jello Instant Vanilla Pudding Mix (small packages)

3 cups milk

8 ounces non-dairy whipped topping

1 (16 ounce) box graham crackers (you will have some leftovers)

1 (15 ounce) container chocolate frosting

DIRECTIONS

Mix together vanilla pudding mix and milk.

Fold in whipped topping.

Line 9 x 13 pan with one layer of graham crackers.

Put half of the pudding mixture over the graham crackers.

Place a second layer of graham crackers over the pudding mixture.

Put the remaining pudding mixture over the graham crackers.

Place a third layer of graham crackers over the pudding mixture.

Heat the tub of frosting in the microwave for 30 seconds to soften. (Don’t forget to remove the foil seal or you’ll get fireworks).

Spread frosting on the top of the last layer of graham crackers.

Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.

LEMON-BUTTERMILK POUND CAKE RECIPE

 

Ingredients :

1 cup shortening

1/2 cup butter, softened

2-1/2 cups sugar

4 eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

3-1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

LEMON SAUCE:

1 cup sugar

1/2 cup water

1/2 cup lemon juice

3 tablespoons grated lemon peeL

Homemade Pierogi Recipe

 

INGREDIENTS

2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 large egg

1/2 cup sour cream

1/4 cup butter, room temperature

1 cup warm mashed potato

1 cup sharp cheddar cheese, shredded

1/4 cup butter

2 large shallots, diced; OR one medium onion, thinly sliced

Sauté the shallots in the butter until they begin to brown.

PREPARATION

To make the dough: Mix together the flour and salt.

Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes(up to 48 hours).

To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch.

To fill the pierogi: Separate half the dough and roll it out until it is 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water

To finish the pierogi: Fill a large pot with water and set to boil.

Once water is boiling, add in 10 pierogi at a time. Boil until the pierogi float to the surface (about 8 minutes).

After all of your pierogi are boiled, drain the water and set pierogi aside.

Peel and dice your remaining shallots.

Melt your butter in a large skillet on medium heat.

Add the drained pierogi and cook for about 7 minutes on each side until their outsides are golden and crisp.

Serve hot and top with sour cream, applesauce, chopped chives, or other condiments

Drunk Pecan Pie Bread Pudding

 

Ingredients

6 large eggs beaten

1 c light Karo syrup

1 c heavy cream

1/2 c butter, melted

2 tsp vanilla extract

1 c sugar

1/4 c dark rum or bourbon

8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted

1 c chopped or halved pecans divided

RUM SAUCE

1 stick butter

1 c sugar

1/4 c dark rum or bourbon

1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

How to Make

I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat

In a large mixing bowl add eggs and slightly beat.

Add everything but the bread and pecans. Mix well until it is combined really good.

Fold in bread and half the pecans.

Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up!

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want

Pour everything into your prepared baking dish.

Top with remaining pecans.

Pop in the oven and bake for 60 minutes.

Ham & Cheese Egg Cups

 

INGREDIENTS

Cooking spray, for frying pan

12 slices of ham

100 g grated cheddar cheese

12 large eggs

Salt

Freshly ground black pepper

Chopped fresh parsley for garnish

MANAGEMENT

Preheat the oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each pan with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each slice of ham and season with salt and pepper.

Bake until eggs are cooked through, 12 to 15 minutes (depending on how well the yolks run).

Carb bacon cheddar mini cheese balls

 Ingredients

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup green onions, finely chopped

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1/2 cup almond flour (optional, for rolling)

Mix Ingredients: In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Form Balls: Use your hands to shape the mixture into small balls, about 1 inch in diameter.

Coat (Optional): If desired, roll the cheese balls in almond flour for added texture.

Chill: Place the cheese balls on a plate and refrigerate for at least 30 minutes to firm up.

Serve: Enjoy as a snack or appetizer!

Feel free to customize with herbs or spices to suit your taste!

Pecan Pie Muffins

 

Ingredients :

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Instructions :

Preheat the oven to 350° and place foil-baking cups in muffin pans.

In a large bowl, mix together the pecans, brown sugar and flour.

Beat the eggs very well and mix in the butter. Pour the eggs over the dry ingredients and mix to combine.

Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

Transfer to wire racks immediately after baking.

Enjoy!

Easy, peasy and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a shot, you will like’em too!

Easy Big Fat Yeast Rolls

 Ingredients:

1 cup warm water

1 pkg. active dry yeast

1/4 cup sugar

1 tsp. salt

3 Tbsp. softend butter (or non-dairy equivalent)

1 egg, beaten

3 1/2-4 cups flour

Directions:

Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13×9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent