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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp sugar
2 tbsp chopped salted peanuts
Filling
2 cups chocolate ice cream, softened slightly
4 cups vanilla ice cream, softened slightly
1/3 cup peanut butter
2 tbsp chopped salted peanuts
Chocolate flavored syrup
Preheat oven to 350. In a small bowl, stir together crust ingredients and press into bottom and up sides of a 9 or 10 inch pie pan. Bake for 6-8 minutes or until lightly browned. Cool completely. Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm, about 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until peanut mixture hold soft mounds, about 30-45 minutes. Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with chopped peanuts. Freeze 4-5 hours or until firm. Let stand at room temperature for 5 minutes before slicing. Drizzle serving pieces with chocolate syrup.
COUNTRY CHEESE SNACKS
1 cup mayonnaise and grated parmesan cheese
1 (8 oz) pkg cream cheese, softened
2 green onions with tops, minced
Snack rye bread or toasted English muffins or bagels
Stuffed green olives, sliced
In a small bowl, combine first 4 ingredients and spread on bread. Place on baking sheet. Broil 4 inches from the heat until golden and bubbly, about 1-2 minutes. Garnish with olives. Serve immediately.
MUD CAKE
Cake
1/2 cup cocoa
1 cup butter, melted, plus extra for greasing pan
4 eggs, beaten
1 1/2 cups flour
2 cups sugar
1/8 tsp Salt and pepper, to taste
1 tsp vanilla extract
1 1/2 cups chopped pecans
Frosting
1 (16 oz) box light brown sugar
1/3 cup cocoa
1/2 cup butter, softened
1/2 cup milk, scalded
1 tsp vanilla extract
1 (10.5 oz) pkg miniature marshmallows
Preheat oven to 350. Grease a 13x9 inch baking pan with butter. In a mixing bowl, stir together cocoa and melted butter Add eggs and next 4 ingredients and beat well. Add nuts, stirring with a spatula. Pour batter into prepared pan. Bake for 35 minutes.
While cake is baking, prepare frosting. Beat brown sugar and butter. Add cocoa and beat. Stir in scalded milk and vanilla extract together in a mixing bowl and beat until smooth. Set aside.
Remove cake from oven, and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.
MUDD CAKE
1 3/4 cup brewed coffee
1/4 cup bourbon whiskey
5 oz unsweetened chocolate
1/2 lb butter, cut into pieces
2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1/8 tsp Salt and pepper, to taste
2 eggs, slightly beaten
1 tsp vanilla extract
Confectioners sugar
Preheat oven to 275. Grease and flour a 9 inch round cake pan. Combine coffee, bourbon, and chocolate in the top of a double boiler. Place over simmering water and stir until chocolate melts. Whisk in the butter, a little at a time, until all is melted. Remove from the heat, transfer to a large bowl, and beat in the sugar. Sift the dry ingredients and add to coffee mixture. Beat well about 1 minute. Add the eggs and vanilla, and beat until the batter is smooth. Pour the batter into the pan and bake for 1 1/2 hours or until a toothpicks inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn out onto a rack. When ready to serve, dust the top of the cake with confectioners sugar.
SWEET AND SOUR SPARERIBS
1/4 cup peanut oil
3 lbs spareribs, cut small, 1 inch
1/4 cup red bell pepper and onion, chopped
1/4 cup pineapple juice
3/4 cup water and cider vinegar
3 tbsp ketchup
1/2 tsp Worcestershire sauce
1 tbsp soy sauce
1 clove garlic, minced
1/2 cup brown sugar
2 tbsp cornstarch
1 cup pineapple juice
Heat oil in skillet until it sizzles. Add ribs and brown. Remove and set aside. Drain skillet except for 2 tbsp drippings. Add pepper, onions and garlic to skillet and brown. Add next 6 ingredients to skillet; stir well. Add brown sugar to skillet. Mix cornstarch with remaining pineapple juice until it makes a smooth, thin paste. Add mixture to skillet and stir well. Bring mixture to a boil, stirring constantly. Add meat to mixture and reduce heat. Cook, uncovered, over low heat until meat is tender, about 1 hour. Stir often. Serves 6
GREEN BEANS SUPREME*
1 clove garlic, minced
1 onion, sliced
3 tbsp butter, divided
2 tbsp flour
1/2 tsp lemon zest and salt
1/8 tsp pepper
1/2 cup milk
1 cup sour cream
2 (9 oz) pkg frozen French-style green beans, cooked
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs
Cook onions in 2 tbsp butter until onion is tender. Blend in flour and seasonings. Stir milk; heat until thick and bubbly. Add sour cream and beans; heat through. Spoon into an ungreased 2 quart baking dish; sprinkle with cheese. Melt remaining butter and toss with bread crumbs; sprinkle on top of beans. Broil 3-4 inches from heat hours until golden. Serves 4-6
TANGY PORK WITH PINEAPPLE SALSA
3 tbsp light brown sugar
2 tbsp Dijon mustard
1/2 tsp ground ginger
2 (1 lb) pork tenderloins, trimmed
1 (8 1/2 oz) can crushed pineapple
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1 small jalapeno pepper, minced
1 tbsp finely chopped cilantro, garnish
Preheat oven to 450. In a small bowl, combine 2 tbsp brown sugar, mustard and ginger. Place pork on a foil-lined broiler pans, then spread evenly the brown-sugar mixture. Roast until meat thermometer read 150 degrees, about 30-35 minutes.
In a medium bowl, stir together remaining brown sugar and next 5 ingredients. Transfer pork to a cutting board and let stand 5 minutes. Slice and serve with the salsa. Serves 6
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CHOCO-PEANUT BUTTER ICE CREAM PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp sugar
2 tbsp chopped salted peanuts
Filling
2 cups chocolate ice cream, softened slightly
4 cups vanilla ice cream, softened slightly
1/3 cup peanut butter
2 tbsp chopped salted peanuts
Chocolate flavored syrup
Preheat oven to 350. In a small bowl, stir together crust ingredients and press into bottom and up sides of a 9 or 10 inch pie pan. Bake for 6-8 minutes or until lightly browned. Cool completely. Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm, about 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until peanut mixture hold soft mounds, about 30-45 minutes. Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with chopped peanuts. Freeze 4-5 hours or until firm. Let stand at room temperature for 5 minutes before slicing. Drizzle serving pieces with chocolate syrup.
COUNTRY CHEESE SNACKS
1 cup mayonnaise and grated parmesan cheese
1 (8 oz) pkg cream cheese, softened
2 green onions with tops, minced
Snack rye bread or toasted English muffins or bagels
Stuffed green olives, sliced
In a small bowl, combine first 4 ingredients and spread on bread. Place on baking sheet. Broil 4 inches from the heat until golden and bubbly, about 1-2 minutes. Garnish with olives. Serve immediately.
MUD CAKE
Cake
1/2 cup cocoa
1 cup butter, melted, plus extra for greasing pan
4 eggs, beaten
1 1/2 cups flour
2 cups sugar
1/8 tsp Salt and pepper, to taste
1 tsp vanilla extract
1 1/2 cups chopped pecans
Frosting
1 (16 oz) box light brown sugar
1/3 cup cocoa
1/2 cup butter, softened
1/2 cup milk, scalded
1 tsp vanilla extract
1 (10.5 oz) pkg miniature marshmallows
Preheat oven to 350. Grease a 13x9 inch baking pan with butter. In a mixing bowl, stir together cocoa and melted butter Add eggs and next 4 ingredients and beat well. Add nuts, stirring with a spatula. Pour batter into prepared pan. Bake for 35 minutes.
While cake is baking, prepare frosting. Beat brown sugar and butter. Add cocoa and beat. Stir in scalded milk and vanilla extract together in a mixing bowl and beat until smooth. Set aside.
Remove cake from oven, and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.
MUDD CAKE
1 3/4 cup brewed coffee
1/4 cup bourbon whiskey
5 oz unsweetened chocolate
1/2 lb butter, cut into pieces
2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1/8 tsp Salt and pepper, to taste
2 eggs, slightly beaten
1 tsp vanilla extract
Confectioners sugar
Preheat oven to 275. Grease and flour a 9 inch round cake pan. Combine coffee, bourbon, and chocolate in the top of a double boiler. Place over simmering water and stir until chocolate melts. Whisk in the butter, a little at a time, until all is melted. Remove from the heat, transfer to a large bowl, and beat in the sugar. Sift the dry ingredients and add to coffee mixture. Beat well about 1 minute. Add the eggs and vanilla, and beat until the batter is smooth. Pour the batter into the pan and bake for 1 1/2 hours or until a toothpicks inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes, then turn out onto a rack. When ready to serve, dust the top of the cake with confectioners sugar.
SWEET AND SOUR SPARERIBS
1/4 cup peanut oil
3 lbs spareribs, cut small, 1 inch
1/4 cup red bell pepper and onion, chopped
1/4 cup pineapple juice
3/4 cup water and cider vinegar
3 tbsp ketchup
1/2 tsp Worcestershire sauce
1 tbsp soy sauce
1 clove garlic, minced
1/2 cup brown sugar
2 tbsp cornstarch
1 cup pineapple juice
Heat oil in skillet until it sizzles. Add ribs and brown. Remove and set aside. Drain skillet except for 2 tbsp drippings. Add pepper, onions and garlic to skillet and brown. Add next 6 ingredients to skillet; stir well. Add brown sugar to skillet. Mix cornstarch with remaining pineapple juice until it makes a smooth, thin paste. Add mixture to skillet and stir well. Bring mixture to a boil, stirring constantly. Add meat to mixture and reduce heat. Cook, uncovered, over low heat until meat is tender, about 1 hour. Stir often. Serves 6
GREEN BEANS SUPREME*
1 clove garlic, minced
1 onion, sliced
3 tbsp butter, divided
2 tbsp flour
1/2 tsp lemon zest and salt
1/8 tsp pepper
1/2 cup milk
1 cup sour cream
2 (9 oz) pkg frozen French-style green beans, cooked
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs
Cook onions in 2 tbsp butter until onion is tender. Blend in flour and seasonings. Stir milk; heat until thick and bubbly. Add sour cream and beans; heat through. Spoon into an ungreased 2 quart baking dish; sprinkle with cheese. Melt remaining butter and toss with bread crumbs; sprinkle on top of beans. Broil 3-4 inches from heat hours until golden. Serves 4-6
TANGY PORK WITH PINEAPPLE SALSA
3 tbsp light brown sugar
2 tbsp Dijon mustard
1/2 tsp ground ginger
2 (1 lb) pork tenderloins, trimmed
1 (8 1/2 oz) can crushed pineapple
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1 small jalapeno pepper, minced
1 tbsp finely chopped cilantro, garnish
Preheat oven to 450. In a small bowl, combine 2 tbsp brown sugar, mustard and ginger. Place pork on a foil-lined broiler pans, then spread evenly the brown-sugar mixture. Roast until meat thermometer read 150 degrees, about 30-35 minutes.
In a medium bowl, stir together remaining brown sugar and next 5 ingredients. Transfer pork to a cutting board and let stand 5 minutes. Slice and serve with the salsa. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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