Peanut Butter Pie

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Kraut in a jar

To make a quart (approximately) of sauerkraut

1 head of cabbage, cored and finely shredded

1 tablespoon good salt (kosher is okay, sea salt is better)

1 teaspoon carraway or fennel seeds

1-3 tablespoons of distilled water

Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Kraut in a jar MN way...

1 quart water

1 cup salt

1 pint vinegar

6 heads cabbage, shredded

heat all of the above ingredients except cabbage

Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible

burping it as you go.(poke it down with a wooden spoon to get the air out)

pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out) 

wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts

Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Russian Tea cakes I

Russian Tea Cakes I

Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 35 Minutes Servings: 36

INGREDIENTS:

1 cup butter 1 teaspoon vanilla extract 6 tablespoons confectioners' sugar

2 cups all-purpose flour 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.	Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

grilled salmon

• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground ginger
• 1 (16 ounce) skinless salmon fillet (1 inch thick)
• cooking spray

Directions:

1. 1
   Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
2. 2
   Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
3. 3
   Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork...
   
   

   1. 
      
      4.Transfer fish to a serving platter, and keep warm.
   2. 5
      Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
   3. 6
      Spoon over fish; serve immediately.

   
   
   Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoDgacHg
   
   
   YUM. we loved this... 

Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoD6t2U5

fast homemade ketchup

1 15 oz can of tomato puree

1 TBS onion powder

2 tablespoons olive oil

1/3 cup packed dark brown sugar

1/4 cup cider vinegar

1/4 teaspoon salt

I mixed all of the above ingredients in a pot, and cooked and simmered for 15 minutes. I was in a desperate fix for ketchup for burgers on the grill...!!! LOL!  Gotta have Ketchup!  This turned out great. made about 1 pint jar of ketchup.

let cool, and keep in the fridge for a week...

fast easy yummy pancakes!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Directions

1. Preheat a lightly oiled griddle over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.