Peanut Butter Pie

My cousin made this pie at Thanksgiving and it was so wonderful!!!!  It was adapted from THIS recipe.

 

I used one package of nutter butter cookies and one stick of butter to make the crust.

Ingredients:

*1 package of nutter butter cookies
* 1 stick of butter, melted* 1/2  (8 oz) package of cream cheese
*3/4 cup Confectioners Sugar
*1/2 cup peanut butter
*1/2 cup milk
*1/2 (16 oz) package of frozen whipped topping, thawed

Directions:
1. Melt stick of butter and crush nutter butter cookies in a bag.  Mix cookies and butter then form a crust in greased 9 in pie plate
2. Beat together cream cheese and confectioner's sugar.  Mix in peanut butter and milk.  Beat until smooth.  FOld in whipped topping.
2. Spoon into pie plate; cover, and freeze until firm.

Enjoy!  It is so delicious!

 

Balsamic Brussel Sprouts

Brussel Sprouts has become a new vegetable to enter the menu at our house. I have always liked them but Chris was never a fan....that was until I started making them this way!


Ingredients:

Brussel Sprouts-I usually buy fresh but you could also do frozen and cut out some of the steps!

Balsamic Vinegar

Olive Oil

Chopped Garlic

Greek Seasoning



(To reduce calories, I often replace the balsamic vinegar and olive oil with a Low Fat Balsamic Vinaigrette)



Directions:

*Preheat oven to 425

*With fresh brussel sprouts, first rinse them well then cut off the hard end and peel the first layer of leaf off of each sprout. Cut each in half long ways and put into a large bowl.

*Once your brussel sprouts are all cleaned and cut, add the rest of the ingredients and mix until they are coated really well.

*Pour the brussel sprouts onto a foil lined and sprayed cooking sheet in a single layer.

*Bake at 425 for about 20-25 minutes.

*I often add some more vinegar to them when I take them out of the oven.

*Enjoy!

Greek Pasta Salad

We all love pasta salad at my house and recently I was really wanting something a little different.  I came up with this recipe and it has had compliments from everyone who has eaten it!

Ingredients:
1 box of Bow Tie Pasta,
1 can sliced olives
1 can artichokes in water, diced
1 tub grape tomatos, sliced in half
1-3 green onions, diced
1 cucumber, skinned, seeds cut out and cut into chunks
1/2 container of feta cheese
1/3 bottle of greek dressing (I like Newman's Own Greek Dressing)

Directions: 
*Cook your pasta according to box instructions.
*Start adding all of the rest of the ingredients into a bowl to preferred amounts.  Hold off on the dressing.
*Once pasta is cooked, I drain and let it sit in the fridge or freezer for a bit to cool before adding to my bowl of ingredients.
*Add past to other ingredients and mix well.  I always add my dressing now too.
*This can be served hot or cold.  We prefer it cold.  I also often add a little more dressing to each serving of leftovers. 

I think you could also easily make this into a meal by adding some chicken to it!

Collard Greens

Oh how my family loves collard greens! My dad requests them almost anytime he comes over for dinner because he doesn't get to have them at home. This is how I like to make them!

Ingredients:

Collard Greens
1-2 can chicken broth
1 can Italian style diced tomatoes
1 tub sliced mushrooms

Directions:

*Wash your collards and cut leaves into large chunks. I usually cut across the veins. (I also often buy them in a bag already washed and cut!)
*Pour chicken broth into a pot. Add some greens and cover. Let them cook down a bit then add some more. Keep adding and cooking down and stirring until they are all in your pot.
*Add the rest of the ingredients and more broth if needed and let cook for a bit.

Once the greens are tender enough to your liking serve! Sometimes I serve in a bowl soup style, other times I put on a plate without extra broth. We like to top with pepper sauce or green tabasco!

Yum! I think I will make some this weekend!