Sunday, January 1, 2012

Bob Evans Peanut Butter Pie (Copycat version)

I made this for my girlfriend posse at work.  Hip to the Hop Dot, Krazy Kat Lady Karol, Bodacious Bev all loved it.  I didn't use the pre-baked pie crust.  I took 16 peanut butter Oreo cookies, scooped the peanut butter from the middle and put it in a bowl.  I crushed the chocolate cookies, put 3 Tablespoons of butter in with the peanut butter cookie centers and nuked for about 45 seconds and blended the two together with a ¼ cup of sugar.  Put that in with the crushed cookies and mixed well and then put in in my new square Pyrex glass dish to form the crust.  Wow, as Jen said it was a peanut butter party in her mouth.  Love this will definitely make it again.

1-5oz Jello Instant Vanilla Pudding
2 cups cold skim milk
½ cup whipping cream, whipped
1¼ cup creamy peanut butter
1 pre-baked pie shell of your choice, lightly browned
1-8oz container Cool Whip
Chocolate syrup
Crushed peanut

Whisk together pudding mix and cold milk in bowl until creamy.  Add ½ cup whipped whipping cream and peanut butter.  Whisk until completely blended.  Pour into baked pie shell, cover with a generous layer of Cool Whip.  Put in freezer for 1 hour until set.  Remove from freezer and drizzle with your favorite chocolate syrup and crushed peanuts.  Cover and chill 2 hours.  Serve.

Rick's Cheese Ball

This is a family request each Christmas from my brother Rick.  The picture isn't the most appetizing but then I am not a photographer either.  We love this thing!

2-8oz blocks of cream cheese
1 tsp garlic salt
2 tsp Accent
3 green onions, cut fine
2 pkg of buddig beef

Cut up one package of the beef for the outside and one for the inside. Mix cream cheese, accent, garlic salt, one package of diced beef and half the green onions.  Mix well form into ball and then roll in the other half of the green onions and package of diced beef.  Refrigerate overnight.