Peanut Butter Pie

Peanut Butter Pie

Crust
1-1/4 cup chocolate cookie crumbs (about 20 cookies)
1/4 cup sugar
1/4 cup butter, melted

Filling
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tbsp butter, softened
1 tsp vanilla extract
1 cup heavy cream, whipped

Several squares of a Hershey Bar

1. Combine the crust ingredients.  Press into a 9" pie plate.  Bake at 375 degrees for 10 minutes.  Cool completely.
2. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.  Gently fold in whipped cream (you want to keep it airy).  Carefully spoon into crust.
3. Make thin slices of the Hershey bar (usually on the side of a cheese grater) to top the pie.
4. Refrigerate at least an hour before serving.

Notes: The pie tastes just as good with reduced fat cream cheese and half the sugar in the filling.  I strongly recommend not altering the heavy cream, though.  It really is best with that!  If you've never made your own cream before, it's pretty easy.  Here's a simple video: http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/whip-cream-00000000002253/.  You might even break a sweat!  Also, you can use chocolate graham cracker crumbs to make the crust.

Recipe Origination: Doris Doherty

Sweet Potato Muffins

Sweet Potato Muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
2 eggs, beaten
1 cup mashed cooked sweet potatoes (about 1 large or 2 small sweet potatoes)
1/2 cup water
1/4 cup canola oil
3 tbsp unsweetened applesauce

Streusel
2 tbsp biscuit mix (like Bisquick, or 2 tbsp flour + 1/4 tsp baking powder)
2 tbsp oats
1 tbsp packed brown sugar
1/2 tbsp cold butter

1. In a large bowl, combine the first 10 ingredients.
2. In a separate bowl, combine the eggs, potatoes, water, oil, and applesauce.  Stir into dry ingredients just until moistened.
3. Coat muffin tins with spray (or use paper liners).  Fill two thirds with mix.
4. For streusel, combine the baking mix, oats and sugars; cut in butter until crumbly.  Sprinkle over batter.
5. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the middle comes out clean.  Cool for 5-10 minutes and then remove from pans to wire racks.

Notes: These also make great mini-muffins.  Adjust baking time to 10-12 minutes.  The recipe makes about 15 normal muffins.

Recipe Origination: "Taste of Home" Fall 2010 with some tweaks

Chicken Posole Soup

Chicken Posole Soup

1 tbsp olive oil
3 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth (go for reduced or sodium free)
1 can (10 oz) green enchilada sauce or salsa verde, your level of heat
1 cup water
1 tsp dried Mexican oregano (or regular oregano if you don't care)
2 cups cooked chicken, shredded or diced (old rotisserie chicken works great!)

Suggested toppings: thinly sliced cabbage, chopped cilantro, fresh lime juice, crumbled queso fresco (or shredded chihuahua), diced avocado

1. Cook garlic in olive oil over medium heat for 2-3 minutes.
2. Immediately add broth, enchilada sauce, water, oregano and hominy; bring to a boil.  Reduce heat and simmer for 10 minutes.
3. Add chicken and simmer until warmed.
4. Divide posole into 4 bowls and top away.

Notes: Half a diced white onion is a good variation.  Add it in with the garlic and olive oil.

Recipe Origination: Chipotle had a delicious posole soup a few years ago so I've been looking at recipes since.  This one is mainly a "Pampered Chef" version of it.  

Cheesy Butternut Squash Cavatappi Bake

Cheesy Butternut Squash Cavatappi Bake

1 butternut squash, cooked and mashed
8 oz cavatappi or elbow macaroni, cooked according to package directions
1 tbsp butter
3 green onions, thinly sliced
2 tbsp all purpose flour
1 cup milk
6 oz shredded fontina cheese (or sharp cheddar, or a mix)
3 slices bacon, cooked and crumbled

1. Pre-heat oven to 375 degrees.  Grease a 2 quart baking dish; set aside.
2. In a medium saucepan heat butter over medium-high heat.  Add green onions and cook until tender, about 5 minutes. Sprinkle flour over green onions; cook and stir for 1 minute.  Add milk and 1/2 tsp salt and pepper.  Cook and stir over medium heat until thickened and bubbly.  Remove heat; stir in squash.  Add pasta and gently fold to combine.
3. Transfer half the pasta mixture to the baking dish.  Sprinkle with half of cheese and bacon.  Add remaining pasta, followed by cheese and bacon.
4. Bake uncovered for 20-25 minutes.  Top with additional green onions.

Notes: This will make about 6 servings.  The original recipe calls for mushrooms, so if you're a fungi fanatic, add some cremini or button mushrooms.

Cooking a Squash: The easiest way is to cut it down the middle lengthwise, scoop out the seeds, and place it cut side down on a foil lined baking sheet with a few tbsp of water.  Bake for about an hour at 350 degrees, or until a fork easier goes through the flesh.  Another option, which won't take as long but requires more work, is to cut the squash into cubes and microwave for 5-10 minutes in a dish covered in vented plastic wrap, and then mash when the squash is tender.

Recipe Origination: From "Better Homes and Gardens" with a few tweaks.

Pumpkin Bread

Pumpkin Bread

2 cups (16 oz can) cooked, packed pumpkin
2/3 cup water
3 cups sugar
1 cup butter (2 sticks)
4 eggs
3 1/2 cups flour
1 tsp baking soda
1/2-1 tsp ground nutmeg
1/2-1 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder

1. Pre-heat oven to 350 degrees.
2. Cream together the sugar, butter and eggs in a mixing bowl.
3. Add pumpkin puree and water; mix well.
4. Sift together remaining dry ingredients and slowly add to pumpkin mixture.  Combine until ingredients are moistened.
5. Pour into two large bread pans.  Bake for 1 hour at 350 degrees.

Healthy Option:  Omit 1 cup of the sugar and substitute with 1/2 cup unsweetened applesauce and 1/2 cup ground flaxseed.  Omit one cup of the flour and substitute with whole wheat flour.

Notes: This recipe works great in those mini loaf pans, with a baking time around 20 minutes.  You can also use cupcake tins, with a baking time around 16 minutes.  The mini muffins take around 12 minutes.  My oven seems to cook quickly, though, so always check.  Regardless of bread/muffin type, it is done when a toothpick inserted in the middle comes out clean and not goopy.

Recipe Origination: I have no idea.  I've been using this for at least a decade from memory.

Carnitas

Carnitas

1/4 cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
2-3 tbsp kosher salt
1 onion, coursely chopped (we like white or red)
2-3 cloves garlic, minced
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1 tsp ground cumin
3 (14.5 ounce) cans chicken broth (or cube equivelant, which is actually what we use)

Corn tortillas, warmed
Suggested toppings: crumbled queso fresco, diced avocado, lime juice, cilantro, diced onion

1. Heat the vegetable oil in a Dutch oven over high heat.  Season the pork shoulder with salt, then arrange it in the Dutch oven.  Cook until browned on all sides, about 10 minutes.  Add the onion, garlic, lime juice, chili powder, oregano and cumin.  Pour in the chicken broth and bring to a boil.  Reduce heat to medium-low, cover, and continue to simmer until the pork is very tender, about 2.5 hours.

2. Pre-heat the oven to 400 degrees.

3. Transfer the pork to a large baking sheet, reserving the cooking liquid.  Drizzle with a small amount of the reserved cooking liquid.

4. Bake the pork in the oven until browned, about 30 minutes.  Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Notes: The recipe as is will serve 6-8 adults, possibly more if you have a bunch of side dishes.  These may seem like a lot of work, but they are worth it! 

Recipe Origination: From allrecipes.com with a few tweeks.

Honey & Spice Pork Tacos

Honey & Spice Pork Tacos

1 lb boneless pork chops cut into strips
1-2 tbsp honey
1-2 tbsp olive oil
1-2 tsp lemon juice
1-2 tsp soy sauce
1 tsp ground chipotle pepper
1/2 tsp ground crushed red pepper
6 small corn tortillas, warmed
Garnish suggestions: queso fresco, diced avocado, tomatillo salsa

1. To make the marinade, combine honey, olive oil, lemon juice, soy sauce, chipotle pepper and crushed red pepper in a medium bowl and whisk.  Add sliced pork and let sit for 15 minutes. 

2. Heat skillet over high heat.  Add pork and cook for 1-2 minutes on each side. 

3. Fill up your tortillas and eat! 

Notes: If you don't warm corn tortillas up enough, they'll crumble when you try to roll them up.  I've found it best to put them in a damp paper towel and microwave for 30-45 seconds.  If you don't mind warming them one at a time, a skillet also works, about 15 seconds  per side on medium heat.  This recipe will feed 2-3 adults. 

Recipe Origination: porkbeinspired.com with some tweaks.