Recipe time!

Peanut butter pie. Mmmmmmmmmmm. I love peanut butter. I love pies. So peanut butter pie sounds like a win to me. Here we go. You'll need:

8oz cream cheese (softened)
1 1/4 c powdered sugar
1 cup peanut butter
1 T evaporated milk
1 tsp vanilla
2 cartons of Cool Whip (yeah, baby)
1 graham cracker or Oreo pie crust
1 package Reeses' cups

First you want to blend your cream cheese and powdered sugar until it's smooth. DON'T turn on your mixer full blast, or you'll end up with a powdered sugar fail, as demonstrated in this photo:

When your powdered sugar and cream cheese are smooth, add peanut butter. I love how smooth the peanut butter top is when you open a new jar.

Add your evaporated milk and vanilla at this stage. Once again, mix until smooth. Now comes the good part. Crack open one of those Cool Whip cartons and dump the whole thing in. Mix until you have this:

YUM. Pour this filling into your pie crust (we prefer Oreo crust, but we had a guest over tonight who doesn't like chocolate so I used a graham crust). Open your second container of Cool Whip and cover the pie with it. Chop the Reeses cups and sprinkle them on top.* Cover and refrigerate.

Seriously. best. dessert. ever.

*Tip, freeze your Reeses cups while you prepare the pie. By the time you're ready to chop them they'll have stiffened up a bit and will be less likely to melt as you're chopping them.

Let me know if you try and like the recipe. Bon appetit, my friends!

Recipe time

This is a quick and easy dish that I make when I don't have a lot of time. As i was cooking it the other night, I thought I would share it with you. It's not an all out recipe, but DH loves it. I usually pair it with a salad.

Five Cheese Pasta Bake:

1 lb penne pasta
1 cup ricotta cheese
1 cup mixed shredded Italian cheeses (I use Romano, Mozzarella, Parmasean, and Asiago)
3 cups tomato based pasta sauce - I usually make my own, but I was in a hurry so I used good old Prego.
1/4 c. shredded parmesean

Preheat your oven to 350 F. Spray a glass 9x13 baking dish with nonstick spray and set aside. Boil penne until al dente (cooked, but still firm to the bite), about 8 minutes. Pour into a colander to drain and run cold water over it to halt the cooking process. After it's drained, pour it into your baking dish and add the ricotta cheese, stir so that the cheese melts and mixes with the pasta (it won't be smooth). Next add your shredded cheeses in a thick layer over the pasta. Pour the sauce on top and carefully stir to mix. Sprinkle remaining parmesean on top and bake for 30-35 minutes, until the sauce is bubbly.

It should look something like this:


Let me know if you try it or like it! This is a go to recipe in my house because it's so easy to make and I usually have most of the ingredients on hand.