Peanut Butter Pie

If you love peanut butter and chocolate then this is the dessert for you!  It tastes like a mix between Reeses Pieces and Reeses Peanut Butter Cups!  And the best part is that it's a BREEZE to make and perfect for Summer time since you don't have to use the oven!

Ingredients:

- 1 (8oz) pkg of Cream Cheese, room temperature
- 3/4 Cup Powdered Sugar
- 3/4 Cup Smooth Peanut Butter
- 1/2 container of Whipped Topping
- 1 pre-made chocolate crust
- Chocolate Chips for garnish (optional) *not pictured*

Directions:

1.  In a large bowl, toss in your room temperature cream cheese, powdered sugar, and peanut butter.  Whip together with a mixer until smooth and fluffy.

2.  Fold in your whipped cream.  DO NOT mix it in, fold it gently until it's completely incorporated and glossy.

3.  Place into your premade pie crust (I used Oreo and it was great!) and smooth out gently.  Garnish with the chocolate chips if you want to.  Then, place your pie into the freezer for at least 4 hours.  After that point, place into the fridge until you're ready to serve.

Here's the final product.....

This dessert is so rich and is a perfect compliment for after dinner!  Make this one soon and you will NOT be sorry!  Enjoy! 

Lemon Lush

It's been pretty hot here lately so I wanted a dessert that is simple and tastes just like Summer time!  And this is it!  There's a few steps, but really, you can just do each step, and go about your daily activities until its time for the next one.  And it's worth it, trust me on this one! 

Ingredients:

- 2 cups Flour
- 1 cup butter, softened
- 1/2 bag of Walnuts, chopped (about 1 cup or so)
- 2 (8oz) pkgs Cream Cheese, softened
- 1 cup Sugar
- 2 pkgs INSTANT Lemon Pudding Mix
- 3 1/2 cups Milk
- 1 (12oz) container of Whipped Cream

Directions:

1.  Preheat your oven to 350 degrees.  Toss your flour and butter and walnuts into a medium sized bowl and use a pastry cutter (or fork if you don't have one!) to cut in the butter and nuts. 

2.  Press the crust into a 13X9inch pan and bake about 25 minutes until golden brown.  Allow crust to cook COMPLETELY!

3.  Once your crust is cool, place your cream cheese and sugar into a bowl (you can use the same one...why dirty up?) and mix together until smooth.  Smooth this mixture carefully and evenly over your crust and refrigerate for at least an hour. 

4.  Now you can begin to make the pudding mixture.  Open up your lemon pudding boxes and toss them into a bowl.  Add the milk and begin whisking away until you've got nice, thick pudding.  Pour that over the cream cheese mixture.  Allow your dish to cool again for another hour in the fridge. 

5.  Now, right before you're ready to serve, spread the entire container of whipped cream over the top of your dessert.

Here's the final product.....

This was so refreshing!  It tastes just like Lemon Meringue pie, except without all that hard work!  I recommend you try this one soon! 

Enchilada Lasagna

When you want to use what you've got, you have to get somewhat creative!  That is where this recipe was born from!  Now, I know this isn't a ground breaking recipe, and I'm sure others have made this, but it was a first for our household.  It was delicious!  And a definite repeat meal for the future!  Try it tonight and you will not be disappointed!

Ingredients:

- 1 1/2 pounds ground beef
- 1 1/2 onions, chopped
- 1/2 a can of black olives, sliced
- 1 teaspoon of Garlic
- 1 can of Chipolte Peppers in their Adobo Sauce
- 1 can Black Beans, drained and rinsed
- 1 can Enchilada Sauce
- 1 bottle Taco Sauce
- 1 pkg. Corn Tortillas
- 1 can Ro-Tel Tomatoes w/ Habanero (or with green chilis if you don't like the super spicyness)
- Shredded Cheese
- Chili Powder to taste

*You will see a can of refried beans here in the photo.  I decided not to use them since I thought the black beans were enough.  Feel free to use them if you like as an extra layer though!*

Directions:

1.  Chop up your onion, olives, and peppers and set aside.

2.  Begin browning your ground beef.  When it's done, drain all the grease and add your drained black beans, your chipolte peppers, your garlic, and your chili powder.  Give it a nice stir and cook for about 3 to 5 minutes, just to let the flavors incorporate and to allow your husband to pop into the kitchen and ask "What are you making?!  It smells delicious!" ;-)  Once it's done, remove to a bowl and set aside.

3.  Take a 9X13inch baking pan, and pour your entire can of Enchilada sauce on the bottom.  Then, place your layer of corn tortillas on top, slathering them in the sauce as you go.  I used about 6 corn tortillas per layer.

4.  Now layer on some of your bean/meat mixture, spreading it evenly.  Then the olives and the onions.  And then half the can of the Ro-tel with it's juices.  A layer of cheese, spread evenly.  And then repeat.

5.  You will want to leave off with the last of the tortillas.  Place those on top of your lasagna and pour the entire bottle of the Taco sauce on top.  Top with more cheese (sorry, forgot the photo...by this time...I was just too hungry, lol!) and then bake in the oven at 400 degrees for about 20 to 25 minutes, or until the cheese on top has browned.

Here's the final product.....

Messy, spicy, delicious, and affordable!  Can't go wrong there!  Serve alone or with a light salad and you have a very filling and simple dinner with leftovers for lunch or dinner tomorrow.  I hope you try this one and soon!  Enjoy!