Mile-High Peanut Butter-Brownie Pie

Another recipe post! Ryan and I had some friends over last weekend for dessert so I decided to try something new, I have no idea why I always try new things with guests, but it turned out great!  It was a Pillsbury.com recipe, from one of their "Bake-off" contestants.  It was delicious, so here it is...

Mile-High Peanut Butter-Brownie Pie

A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust.

Debbi Bracker 

Carl Junction, MO

Bake-Off® Contest 44, 2010

Prep Time: 20 Min
Total Time: 2 Hr 50 Min
Makes: 10 servings

INGREDIENTS:

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
1/4 cup Reese's® peanut butter chips
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 EGGLAND’S BEST egg
1 package (8 oz) cream cheese, softened
1/2 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons Fisher® Party Peanuts, chopped
2 tablespoons Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS:

1. Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Stove Top Mac-n-Cheese

This my first recipe post (hopefully of many).  I was planning a normal evening meal several nights ago and remembered I had some pre-marinated chicken in the freezer.  So I decided to thaw it for dinner but then the question is what sides?  I have been wanting to find a yummy homemade mac-n-cheese recipe so I decided to chance it with a recipe I found from Food Network's Alton Brown.  It is his Stove Top Mac-n-Cheese.

Here is what I loved about this recipe:  1) The ingredients were affordable.  Even though lots of different cheeses can be delicious, certain cheeses are way to expensive for a regular weeknight in our house. 2) It had that homemade taste without needing a long time to bake.  Because it was done stove top it took less than 30 minutes.  3) Ryan and I both really enjoyed it.

Alton Brown's Stove Top Mac-n-Cheese
Cook Time: 25 min
Serves: 6-8 (I halved the recipe)


Ingredients:

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions:

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot and melt in the butter.  Toss to coat.  

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir in the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until creamy.