Reese's Peanut Butter Pie for Two

Ingredients:

1/4 cup graham cracker crumbs (I use Annie's Bunny Grahams for this)
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use https://www.wheylow.com/ for my sugar substitute) 
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish

Instructions:

Heat oven to 350° F.
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes. 
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!

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Chocolate Peanut Butter Fudge Pie

Ingredients: 

2 eggs

1/2 cup heavy cream

1/2 cup milk

2/3 cup peanut butter

1/4 cup butter, melted

1 cup brown sugar, packed

4 tablespoons cocoa powder

1/2 cup Bisquick

Directions:

Preheat oven 350 degrees F. Mix all ingredients in a mixer on medium for about 1 minute, or until well blended. Grease a pie dish well. Pour mixture into prepared pie dish and bake for 30-40 minutes. Allow to cool. 

ENJOY

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Gluten Free Chocolate Peanut Butter Layer Bars

Ingredients:

1 box of your favorite Gluten Free chocolate chip cookie mix

1/3 cup butter, softened

1/3 cup peanut butter

1 egg

Filling:

1 1/4 cups semisweet chocolate chips

1/4 cup butter

1 package (8 oz) cream cheese, softened

2/3 cup peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer. 

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Gluten Free Mounds Brownies

These brownies are the bomb, but really sweet so a dab will do ya. If you love mound bars you are sure to love Mounds Brownies!

Gluten Free Mounds Brownie

Ingredients:

1 Gluten Free (9x9) pan of brownies, prepared
12 oz  shredded coconut
14oz Can sweetened condensed milk
1 Cup powdered sugar
1 Sm Can of chocolate fudge frosting

Directions:

Prepare brownies according to directions and let cool completely.

In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are mixed well.

Spread coconut mixture over brownies.

Place can of frosting in the microwave for 5 seconds (please be sure to remove foil liner and lid) until pour-able.

Pour frosting over the coconut mixture. Let cool and set up completely.

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Gluten Free Mississippi Mud Cake

I have not made one of these cakes since going gluten free so I decided to try it for one of our Thanksgiving desserts. I'm so glad I did, it was enjoyed by many, not only did it taste great but the grand-kids enjoyed making turkeys to go on top. Now they asked that we decorate a cake for all holidays, I've created a monster.

Mississippi Mud Cake

Ingredients:

• One GF Chocolate Cake mix, baked in a 9x13'' pan
• 1 (10.5 oz) bag of miniature marshmallows
• For the frosting:
• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup cocoa powder
• 1 tsp vanilla extract
• 3 cups powdered sugar

Instructions:

1. Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top. (You can see I more than drizzled!)
2. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook  for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Allow frosting to set before cutting. Store at room temperature.

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Gluten Free Chocolate Gravy

I was raised in the south y'all and I have many fond memories from my childhood. One of my favorite memories is eating Chocolate Gravy with my Aunt Margie and Uncle Joe. My Mom made Chocolate Gravy too but her specialty was Tomato Gravy so the Chocolate Gravy my aunt made was like no other. Right after I wrote this my Uncle Joe went home to be with the Lord. I'm going to miss him so much but have many great memories of our time together here on earth!

Some of my children came over to watch the Orange Bowl and celebrate New Years, that's a topic for another time. New Years morning I decided to serve biscuits and gravy for breakfast. My choices were regular biscuit and gluten free biscuit (I wanted to eat too), sausage gravy and my aunt's chocolate gravy gluten free style. It was a huge success, Honey said the sausage gravy was the best he had ever eaten. My daughter, the children and I loved the chocolate gravy. The chocolate was so rich and thick that it reminded me of a chocolate glazed donut.

If you like thinner gravy you may want to decrease the amount of cornstarch.

Gluten Free Chocolate Gravy                               

Yield: About 2 cups

4 TBSP unsweetened cocoa powder
2 TBSP cornstarch
1 cup granulated sugar
1 1/2 cups whole milk
4 TBSP butter
1 TSP vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

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Healthy Chocolate Yogurt Fruit Dip

Recently our family got together because some relatives from north Indiana were in town and I volunteered to take a fruit tray and dip. I made a traditional Creamy Fruit Dip that was great but then I wanted something not quiet so sweet so I made this Chocolate Yogurt Dip. Both dips were extremely easy and yummy. Many at the party asked how I made the Chocolate dip so here is the recipe. I hope you enjoy it as much as we did!

Healthy Chocolate Yogurt Fruit Dip

Ingredients:

1 cup Greek Yogurt
4 Tbsp. cocoa powder
6 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. milk
Fresh fruit or whatever you desire for dipping

Directions:

Mix all ingredients very well until all sugar has dissolved. At least 3 minutes.
Dip with your favorite fruit, marshmallows or anything else you choose.

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I wish just lettuce would be so good!

We have been trying to watch what we eat lately and sometimes we have had just lettuce as Honey would say. I'll ask what he wants for a meal and he'll say, 'just lettuce that's all" translated, lettuce, tomatoes, onions, sweet peppers, some type of meat, eggs, cheese and dressing. If I actually set him down to a plate of lettuce he's probably have a stroke. So I'm saying all of this to say my just lettuce meals are not something I want to post as a recipe.

I did have company last week and made something new but when I thought about taking a photo it was all gone. I'll have to remake and post it at a latter date.

For now I want to post a recipe that I posted back in December of 2011! If you're looking for something healthy this is not your recipe. I wish just lettuce would be so good!

Gluten Free Butterfinger Cake 

1 box Betty Crocker German Chocolate GF cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill.

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Minny's Chocolate Pie

Since 'The Help" first hit the big screen I have been making a few of the recipes taken from the show. We moved to Greenwood at the beginning of the shooting of "The Help" and I was obsessed. I loved the book and read anything else I could find on the web relating to it. Somewhere I came across a blog with recipes from the movie and this one quickly became one of our favorites and NO I do not add the secret ingredient!

So I wanted to share with you:

Minny's Chocolate Pie

Ingredients:

1 packaged pie dough crust, such as Pillsbury
1 1/2 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
4 tablespoon(s) unsalted butter, melted
2 large eggs, beaten
3/4 cup(s) evaporated milk
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt

Directions:

Preheat the oven to 350 degrees F. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking.

Transfer the pie to a rack and let cool completely before cutting into wedges. You can serve with whipped cream if you like.

The pie will puff up but sink down as it cools.


Try it y'all you'll love it!

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Gluten Free/Low Calorie Double Dark Chocolate Chip Cake

I am always trying to think up ways to cut back on calories and eat healthier.  This cake totally does the trick! A rich dark chocolate goodness that you can afford to eat! ENJOY

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake 

Ingredients: 
  1 (12.88 ounces) Devils Food Cake Mix (I used 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)
    1 (3.4 oz) package of instant chocolate fudge pudding mix
    1/2 cup sugar *
    1/2 cup sugar substitute *
    1/2 cup light brown sugar *
    1 cup buttermilk
    1/2 cup warm water
    1/2 cup applesauce
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    3 large eggs
    1 cup Dark Chocolate chocolate chips
    1 tablespoon powdered sugar

*Add only if using: 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)

Instructions:
Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour if necessary. 

In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs. Beat well.

Add the eggs and egg whites and mix well.

Stir in the chocolate chips.

Pour the cake batter evenly into the coated Bundt pan.

Bake for 50 minutes until a toothpick inserted comes out almost clean. (I like mine to be a little fudgy if you want yours completely done cook a 5 to 10 minutes longer until toothpick comes out completely clean.)  Cool for about 10 minutes and then carefully remove from pan.

Let cake cool completely and dust with powdered sugar.

 Makes 16 slices

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