Chocolate Peanut Butter Pie

:

FOR THE CRUST:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons (1 stick), unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
4. Cool completely
5. For the filling:
   
   • 14 ounces cream cheese, softened
   • 2 cups sugar
   • 1 1/2 cups creamy peanut butter
   • 1 tablespoon vanilla
   • 2 tablespoons unsalted butter, melted
   • 1 cup heavy whipping cream
   1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
   2. Beat in the melted butter gradually.
   3. In a separate bowl, whip the cream until soft peaks form.
   4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
   5. Pour into the prepared, cool crust and refrigerate for several hours until set.
   For the Ganache:
   
   • 3/4 cup heavy whipping cream
   • 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)
   1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
   2. Cool slightly and spread evenly over the pie.
   3. Chill until served.
   4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

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AVACADO NEWS

Peanut Butter PIe

Peanut Butter Pie

 

1 package (8 ounce) cream cheese
1 cup peanut butter
1/2 cup sugar
1 carton (12 ounce) whipped topping
1 (8 inch) graham cracker or chocolate crumb crust
2/3 cup hot fudge ice cream topping

TOPPING:
2 tablespoons peanut butter
2 tablespoons hot fudge ice cream topping
2 ziplock bags


In large bowl, beat together cream cheese, peanut butter, and sugar until well blended and creamy.

Fold in 3 cups whipped topping.  Set remaining topping aside in refridgerator.

Pour mixture into crumb crust.

In a small bowl, place 2/3 cup hot fudge ice cream topping.  Microwave for about 30 seconds or until warm and smooth.  Do not allow to boil.

Pour over peanut butter mixture and spread over entire pie.

Refridgerate for 2 hours.

Spread remaining topping over pie.

PREPARE TOPPING:

Place hot fudge into ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Place peanut butter in remaining ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Pipe topping and peanut butter over pie in swirling patterns or design of your choice.

Refridgerate for at least 30 minutes.

Serve cold.  Keep pie refridgerated.

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Directions:
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Strawberry-rhubarb Refrigerator Jam.

Guilt Free Brownies

Ingredients:
1/2 Cup applesauce
2 small to medium bananas mashed
1 1/2 Cups sugar
2 tsp vanilla extract
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 Cup finely shredded zucchini ( I use a grater)
2 Cups all purpose flour
1/2 Cup walnut pieces
Directions:
Preheat oven to 350 degrees F. Grease and flour an 9 x 13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into the prepared pan. Bake for 25mins until brownies spring back when gently touched

CITRUS FAT FLUSH WATER

1 grapefruit - can sub with Lemon or Lime
1 tangerine - can sub with Orange
1/2 of Large Cucumber
1 Medium Mango - Great Fat Burner!...
4 sprigs mint leaves
  wash, peel and slice the fruit in thin slices. Drop mint leaves in and fill the gallon jug with water! Let it sit for a little bit and then enjoy! Keep Refrigerated and when finished refill with water and drink another jug!

The fruit does not need peeled if washed well.   prettier with peels left in tact.

Grapoccoli Salad

2 cups chopped broccoli bits
1 cup cauliflower bits...
2 cups chopped red grapes
1/2 package bacon, fried and broken into pieces
3/4 cup mayonnaise or greek yogurt
1/4 tsp salt
Mix everything in a bowl, chill for an hour before serving.

SUGAR SUBSTITUTIONS

ZERO /NEGATIVE CALORIE FOODS!!!

Amish Broccoli Salad...

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Walking Tacos

makes 4 servings
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

Directions
1.Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2.With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Simple Gazpacho Soup Recipe:

Simple Gazpacho Soup Recipe:

Ingredients:
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 bell pepper, any color
2 cloves garlic
1 celery rib, chopped
1 tbsp lemon juice
1/2 sweet onion, quartered
3 tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1/4 tsp cayenne pepper (optional)

Preparation:
Simply combine all the ingredients in a blender or food processor, except the fresh herbs and process until smooth. Stir in the herbs, refrigerate until cool and serve with bread.
this Simple soup is said to be very good at reducing high blood pressure.

Humming Bird Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 eggs- lightly beaten
• 2 teaspoons vanilla extract
• 1 1/2 cups oil
• 1 (8 ounce can) crushed pineapple -do not drain
• 2 cups bananas, mashed or about 3 – 4 large bananas
• 1 cups pecans or almonds/ walnuts chopped

(it is supposed to be pecans but sometimes I change it up a bit)

1. Combine the flour, sugar, baking soda, salt, cinnamon.
2. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
3. Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting or any favorite frosting you may have!

Pecan Cream Cheese Frosting:

• 1/4 cup unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/2 cup finely chopped pecans

If you are looking for the perfect cake recipe, here it is!!  Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake.  Only the frosting requires a mixer, if you make it homemadeHummingbird Cake is such a lovely name for a cake. Although I do not know how it got its name, it does seem that it may have something to do with how sugary rich this cake is maybe? just like the nectar that Hummingbirds love to feed on.
This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing.