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Peanut Butter Pie Recipe!

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Peanut Butter Pie

Peanut Butter Pie Recipe!

I am a self proclaimed peanut butter addict, and this peanut butter pie recipe does not help my rehab. Seriously, I can sit down and eat an entire jar of peanut butter in one setting and not even feel guilty about it! With the weather FINALLY warming up, I wanted something that was light and fluffy and didn’t weight me down after eating the entire thing, and this recipe does just that!

Peanut Butter Pie Recipe!

It is super easy to make, and and if you are a peanut butter addict like me, you will be making it…. A LOT! Drizzle some chocolate over the top, and you have heaven in pie form.

Peanut Butter Pie Recipe!

Print Recipe
 Peanut Butter Pie Recipe!
Light and Fluffy Peanut Butter Pie!
Course Dessert
Prep Time 70 minutes
Cook Time 10 minutes
Servings
slices
Ingredients
Course Dessert
Prep Time 70 minutes
Cook Time 10 minutes
Servings
slices
Ingredients
Instructions
  1. *Crust:
  2. Combine flour and salt. Cut in butter until no larger pieces remain.
  3. Add egg and 2 tablespoons ice water, combine until dough holds together when squeezed.
  4. Press into a 9inch spring form pan and bake at 375 degrees for 8-10 minutes or until edges are a light golden brown.
  5. Set aside to cool.
  6. Filling:
  7. In a large mixing bowl, combine peanut butter and cream cheese and mix well.
  8. Fold in Cool Whip and pour into spring form pan.
  9. Refrigerate for 1 hour or until set.
Recipe Notes

You can also use a pre-bought crust or any other crust recipe for this. If using pre bought crusts, you will need two.

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Slow Cooker Sriracha Pork Tenderloin

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WIth Bottle (1 of 1)

Slow Cooker Sriracha Pork Tenderloin

Oh how I love my slow cooker, I use it year round! I love it during the summer because I can pop something in it and then go and play out in the garden without having to worry about it. The hubby is a certified Sriracha addict, so anytime I can incorporate it into a meal, he is a happy camper. So, this slow cooker sriracha pork tenderloin is a winner in both of our books! Spicy, with a little hint of sweet that that even the kiddos love!

Be sure to follow us on Pinterest for more awesome slow cooker recipes!

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 Slow Cooker Sriracha Pork Tenderloin
Prep Time 10 minutes
Cook Time 360 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 360 minutes
Servings
Ingredients
Instructions
  1. Coat bottom of slow cooker with olive oil and place pork tenderloin in slow cooker.
  2. Combine brown sugar, sriracha, garlic and water and pour over tenderloin.
  3. Cook on low for 6-8 hours.
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Peanut Butter Chocolate Muffin Bites! Gluten Free and Dairy Free!

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chocolate

Peanut Butter Chocolate Muffin Bites! Gluten Free and Dairy Free!

I have mentioned in a previous post that breakfast time is always hectic in our house. Children running around, husband rushing out the door, dogs barking, it is like a mad house. I strive to make easy breakfast food that is also easy to eat on the go and these Peanut Butter Chocolate Muffin Bites are just that. Plus, they are gluten free and dairy free, so everyone is happy in house! Just a heads up, I did use my awesome cake pop maker to make them (which I LOVE), but you can use a mini muffin tin or even a cupcake tin. I have included the directions for all three! Drizzle some chocolate syrup over the top and it even makes for a great healthy dessert!

Peanut Butter Chocolate Muffin Bites! Gluten Free and Dairy Free!

Print Recipe
 Peanut Butter Chocolate Muffin Bites! Gluten Free and Dairy Free!
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 4 minutes
Servings
Cake Pops
Ingredients
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 4 minutes
Servings
Cake Pops
Ingredients
Instructions
  1. In a large bowl combine all ingredients until well incorporated.
  2. Cake Pop Maker:
  3. Fill the cake pop maker and bake for 4 minutes or until a toothpick inserted into the center comes out clean.
  4. Mini Muffin Tin:
  5. Preheat oven to 350 degrees.
  6. Grease or line muffin tin and fill halfway, bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.
  7. Cupcake Tin:
  8. Preheat oven to 350 degrees.
  9. Grease or line Cupcake tin and fill halfway, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Peanut Butter Chocolate Muffin Bites!

Greek Yogurt Berry Muffins

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Greek Yogurt Muffins

Greek Yogurt Berry Muffins

Ever been in a breakfast rut? That is where I am right now. My husband always eats his breakfast on the go due to his schedule so healthy portable breakfast items are a must in my house. Sure, he can grab a pop tart and go, but they never really leave him filled up. With spring here, I wanted to start making some yummy fruit based breakfast items for the family. We have blackberry, strawberry, blueberry and even goji berry plants all around our home and in the woods surrounding it. So last year, I ended up freezing a ton of fruits, so I need to use some of them up before this years harvest.

Greek Yogurt Muffins

So, to kick off the spring I decided to make these Greek Yogurt Berry Muffins! They are moist and delicious and will keep you full until lunch!

Print Recipe
 Greek Yogurt Berry Muffins
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 Degrees and line a muffin tin with paper liners and set aside.
  2. In a large bowl combine Greek yogurt, coconut oil, eggs and vanilla extract and whisk until combined and smooth.
  3. Slowly sift in flour, baking powder and sugar and mix until incorporated.
  4. Fold in 1 cup of pureed berries.
  5. Divide equally into 12 muffin cups and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Drizzle remaining berries over the tops of each muffin while still warm.
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Very Berry Greek Yogurt Cheesecake!

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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake

I LOVE cheesecake! The creamy, yummy goodness is just something that I can never pass up. Seriously, if I could eat it everyday, I would. The only problem with that is I don’t think my waistline would be a fan of my over indulgence of cheesecake. So, to make my mouth happy and keep my waistline happy also I decided to make a Greek Yogurt Cheesecake. You still get the creamy goodness of the cheesecake, but not all of the calories! Total win in my book!

Print Recipe
 Very Berry Greek Yogurt Cheesecake!
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Combine the eggs, sugar, yogurt, fruit and vanilla and mix until smooth.
  3. Add cornstarch and mix until well combined.
  4. Pour filling onto your favorite crust recipe in a 10 inch springform pan.
  5. Bake for 35 minutes or until the edges start to pull from the sides. The middle will still look unset, but will firm up as it cools.
  6. Let cool 2-3 hours in the fridge before serving.
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Double Peanut Butter Cake Bars

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Double Peanut Butter Cake Bars

I am a peanut butter addict. I go through a least a jar a week, I put it on everything from bananas to waffles! I also LOVE baking things that include peanut butter, and these Peanut Butter Cake Bars are a family favorite. The bottom is like a crisp peanut butter cookies, and the center is like a nice fluffy peanut butter cake! Take about a two for one! Add some peanut butter frosting on top, and these will be gone in minutes!

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 Double Peanut Butter Cake Bars
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Bars
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Bars
Ingredients
Instructions
  1. Preheat oven to 350 degrees and lightly grease a 9x13 baking dish and set aside.
  2. In a large mixing bowl cream together butter, sugar and brown sugar. Add in eggs and vanilla extract and mix until well incorporated.
  3. Gradually add in flour, baking powder and salt and mix until combined.
  4. Transfer to greased baking sheet and bake for 38-40 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow to cool for 15 minutes.
  6. Frosting:
  7. In a large mixing bowl, combine cream cheese and peanut butter.
  8. Mix in vanilla and sugar and mix until combined.
  9. Once cake bars have cooled, frost and allow to set for 30 minutes before serving.
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5 Cheese Baked Macaroni and Cheese

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5 Cheese Baked Macaroni and Cheese

I must start off with a warning. If you are on a diet, slowly back away, or stay and lick the screen until your heart is content! I won’t judge… I swear! Ever just have one of those days that you had no idea what to make for dinner? Yesterday was that for me, and sometimes I throw together something not so great, and others become new family favorites. This Macaroni and Cheese is now a family favorite. Who knew by throwing in some butter, bacon grease, flour, cream and every last bit of cheese in your house could create something so mouthwatering? I may try doing that more often!

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 5 Cheese Baked Macaroni and Cheese
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook and drain pasta according to package directions and set aside.
  3. In a large pot melt butter and bacon grease. Add in garlic and cook on medium for 1 minute. Add in flour and salt and whisk until well combined.
  4. Gradually whisk in milk and cream and bring to a boil. Boil for 1 minute then reduce heat to low.
  5. Add in cheddar, gruyere, munster and mascarpone cheese and stir until melted.
  6. Remove from heat and combine cheese mixture with cooked pasta. Stir to coat the pasta.
  7. Transfer to a greased 9x12 baking dish.
  8. Combine breadcrumbs and parmesan cheese and sprinkle over the top.
  9. Bake for 20 minutes or until golden brown.
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Gluten Free Peanut Butter Cookies

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Gluten Free Peanut Butter Cookies

I am a sucker for peanut butter, and these gluten free peanut butter cookies are just to die for! The extra peanut butter makes them so gooey, and it seems the messier a food is, the better it seems to taste, and these are no exception! What makes these delicious morsels of goodness gluten free is that there is no flour of any sorts, and they only require 3 ingredients that you probably already have in your home!

Gluten Free Peanut Butter Cookies

Ingredients: 1 Large Egg 1 1/2 Cups Peanut Butter, Divided 1 Cup Brown Sugar Directions: Preheat oven to 350 degrees. In a large mixing bowl, combine 1 cup of peanut butter, egg and brown sugar. Beat on medium speed until well combined. Roll dough into 1 inch balls and place them on a lined baking sheet. Using your thumb, press indentions into the center of each cookie.

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Take remaining peanut butter and add a tbsp each into each indention.

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Bake for 10-12 minutes or until edges are lightly browned.

Allow to cool for 5 minutes on baking sheet before devouring them!

These cookies are at their best when served warm so that the peanut butter is gooey. Don’t worry though, if for some reason you have left overs, just pop them in the microwave for 10 seconds and enjoy them all over again!

Gluten Free Peanut Butter Cookies

 

Print Recipe
 Gluten Free Peanut Butter Cookies
Course Gluten Free Peanut Butter Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Dozen
Ingredients
Course Gluten Free Peanut Butter Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Dozen
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine 1 cup of peanut butter, egg and brown sugar. Beat on medium speed until well combined.
  3. Roll dough into 1 inch balls and place them on a lined baking sheet. Using your thumb, press indentions into the center of each cookie.
  4. Take remaining peanut butter and add a tbsp each into each indention.
  5. Bake for 10-12 minutes or until edges are lightly browned.
  6. Allow to cool for 5 minutes on baking sheet before devouring them!
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