Rosé Ice Cream Float

Rosé Ice Cream Float – An elegant treat made with fresh raspberries, rosé, and vanilla ice cream.  A dessert that will impress!

So, you may have noticed that I love making recipes with wine/champagne by now.  Between the No Churn White Wine Ice Cream, Red Wine Macarons, Wine Soaked Raspberry Baked Brie, etc I have quite a few recipes at this point without even pointing to any of the backlogged posts that haven’t gone out (like some really yummy rosé meringue cookies)! I have been making a ton of recipes lately but so few have actually made it to the site just because of how busy I have been with work and visiting friends before heading to New Jersey for a month.  Hopefully I will have time in the next few days to get some of the other posts out, especially the summer-y ones!


Tomorrow is going to be another hectic day with the Busch’s Brighton, MI grand opening happening! After that finishes up, I have to start working on packing for New Jersey!

So this Rosé Ice Cream Float is basically amazing! If you love a good rosé, then this is the dessert for you.  It is so easy to make with only 3 ingredients, yet it was so elegant and delicious! I debated about using raspberry sorbet instead of vanilla ice cream because I thought that would be delicious too but I ultimately went with the vanilla ice cream because I thought it would be a nice complement to the rosé and raspberries! Since I was using the champagne glasses to serve it in, I highly suggest using a melon baller or some kind of scoop that is similar in size to that to scoop the ice cream.  It definitely was helpful to have the smaller scoops of ice cream to fit into the glasses.

Rosé Ice Cream Float

Ingredients

  • 1/2 cup vanilla ice cream
  • 1/2 cup rosé
  • 1/4 cup raspberries

Directions

  1. Layer raspberries and ice cream in a champagne glass.
  2. Top with champagne and serve!

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Blueberry Pineapple Fruit Salsa

Blueberry Pineapple Fruit Salsa – A sweet appetizer made with fresh pineapple, blueberries, and a lemon honey dressing!

Originally posted on The Crafting Nook


Today I’m bringing you this delicious Blueberry Pineapple Fruit Salsa! With last weekend being Memorial Day, I was trying to concoct a fun summer appetizer and decided a fruit salsa would be perfect! I was going camping with my family down in Indiana so I was looking to make something that was super simple to put together and could be done in our super tiny RV kitchen that has about a one square foot of counter-space.  It’s kind of a nightmare to make food in but this thankfully was very do-able! Start to finish, making it took me about 10 minutes and most of that was just spent cutting the pineapple which could easily be prepped ahead of time.  It’s light, refreshing, and healthy too, jam-packed with fresh pineapple, blueberries, and lemon juice along with just a dash of honey to add a bit of sweetness.  I served it with cinnamon pita chips but cinnamon tortilla chips would be delicious too! Cinnamon pita chips are always my go-to snack food so they naturally came to mind first for me! I think they are quite addicting and the addition of those flavors to the fruits added a lovely dynamic.  Trust me, you are going to love this! It disappeared within minutes after I pulled it out of the fridge! My family wants me to make it again for out next barbecue or picnic which I am looking forward to! I love how versatile fruit salsas are, I think I might even try adding in strawberries and kiwis next time to it to give it a bit of a different flair!

Blueberry Pineapple Fruit Salsa

Ingredients

  • 2 cups fresh pineapple (chopped)
  • 2 cups fresh blueberries
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey

Directions

  1. In a large mixing bowl, combine all ingredients.
  2. Serve immediately with cinnamon pita chips!

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Watermelon Lemonade Slushie

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #SummerRefreshment #Kroger #CollectiveBias

Watermelon Lemonade Slushie – A sweet and refreshing summer treat made with only 3 simple ingredients! Perfect for a party!


With summer in full swing, it’s time to have a celebration with friends and family! I am all for having big celebrations with fun decorations and new recipes so when I realized it was my friend’s birthday last weekend, I went to work brainstorming fun summer treats to serve and came up with a Watermelon Lemonade Slushie along with one of the coolest things I have ever made, a Watermelon Pig Sculpture! Watermelons just scream summer to me so they are my go-to treat for hot days because of how refreshing, yet delicious they are! I wanted to make the Watermelon Lemonade Slushie a simple drink to make so I decided to make it with just fresh watermelon, Minute Maid® Lemonade (my favorite lemonade!), and ice.  3 ingredients and it only took minutes to make!

I ran out to my local Kroger’s to pick up what I needed where I found the fresh watermelons right in the front in the product area.  I grabbed one with a beautiful spiral stem that looked like a pig’s tail!

The next thing on my list was the Minute Maid Lemonade which was located near the other soft drinks.  I love Minute Maid because it is made with real lemons and it tastes so good! Currently, if you purchase any 2 Minute Maid or Sprite 2 liters, you can save $1 on a watermelon which is an awesome deal! Make sure to look out for the 2 liter toppers with and tear pads for extra savings!

Both the Watermelon Pig Sculpture and the Watermelon Lemonade Slushie ended up huge hits at the party! Everyone absolutely LOVED the idea of having an edible centerpiece made from melons and a drink that paired perfectly with it!

Watermelon Lemonade Slushies

Ingredients

Directions

  1. Combine all ingredients in a blender.  Blend until well combined.
  2. Pour into glass and serve with a lemon wedge.

Watermelon Pig Sculpture

Ingredients

  • 1 watermelon
  • 1 cantaloupe melon
  • 1 honeydew melon
  • 4 blueberries
  • Toothpicks

Directions

  1. Cut out a quarter of the watermelon.
  2. Scoop out of inside of the watermelon.  (Use a melon baller if you want to fill it later with melon balls instead of chunks!)
  3. From the quarter of the watermelon that has been removed, cut out a circle and two hearts.  I used cookie cutters to get the shapes and cut around them.  The circle should have a diameter of about 2 inches.
  4. Place 2 blueberries on the circle, this will be the pig’s nose.  Poke a toothpick through to keep each blueberry in place.
  5. Use toothpicks poked through the front of the watermelon to secure the nose in place.  If you need more toothpicks to get it to stay, add more!
  6. Above the nose, insert two more toothpicks through the watermelon for the eyes.  Use the picture I took to help with placement! Poke blueberries onto the toothpicks after they are inserted.
  7. Using two more toothpicks to place the ear on.  Repeat on the other side.
  8. Cute open the cantaloupe and honeydew melons.  Using a melon baller, scoop out enough of each melon to fill in the watermelon.
  9. Fill the inside of the watermelon with honeydew, cantaloupe, and watermelon balls.
  10. Keep in refrigerator until ready to serve.

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Brazilian Lemonade

Brazilian Lemonade – A creamy and refreshing drink made with fresh limes, sweetened condensed milk, and sugar! Simple to make and delicious!

So this has been a drink I have been excited to make for a while! I kept seeing Brazilian Lemonade recipes floating around and was really suprised when I realized it had limes and sweetened condensed milk.  It seemed like an interesting combination of flavors! I got around to make it last weekend when I was on vacation as a fun and refreshing drink to share! Sadly, it was really quite dark when I was trying to take pictures it was really dark and stormy but that’s the risk I take with trying to write posts when I am not at home! 😛

So this really tastes like a creamy limeade, it has just the right amount of sweetness to balance the tang from the limes.  I think I ended up drinking about 2/3 of the pitcher because it tasted SO good!


The trip I was on was to Omer, MI which was super fun! It’s a tiny town over on Lake Huron so I got to go fishing for walleye and spend some much needed time sleeping in! One of my favorite parts of being up there is there is in the pond out back, there is a big ole’ snapping turtle named Fred.  I love going out there and feeding him food along with playing with the little turtles too.

Brazilian Lemonade

Ingredients

  • 5 limes
  • 3 cups water
  • 1/3 cup granulated sugar
  • 4 tbsp sweetened condensed milk
  • Ice

Directions

  1. Cut limes into quarters.
  2. Add limes, water, sugar, and sweetened condensed milk into blender.  Pulse 7-8 times.
  3. Pour through a strainer to remove any remaining chunks of limes.
  4. Pour into glass over ice and garnish with a lime wedge.

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No-Churn Raspberry White Wine Ice Cream

No-Churn Raspberry White Wine Ice Cream – A simple, no-churn ice cream base infused with white wine and swirled with a fresh raspberry ripple.


Between working full-time and trying to keep my house from falling into disarray from a build-up of dishes or a backlog of laundry, it can be so hard to carve out a few hours for myself here or there.  Sometimes I forget that I just need to go do something for fun, something that I will enjoy doing to unwind a bit.  My go-to hobby is definitely cooking and baking.  I think it is so much fun to be in the kitchen, experimenting with new flavors and combinations, hoping whatever I am making will turn out delicious! Occasionally there are some hits, sometimes some misses, but inevitably, I have fun doing it either way.  After I’m done preparing the dish, I enjoy to grab a glass of wine and plop down on the couch to put on a movie!

I decided to combine my passion for wine and cooking by making this No-Churn Raspberry White Wine Ice Cream! It is a delightful summer treat that is incredibly easy to make, yet very delicious! I picked up a bottle of Wente Vineyards Morning Fog Chardonnay 2015 from my local Kroger wine department for this ice cream.  I love that it is a multi-generational vineyard that it is making time for for music, the passion of the 5th generation winegrower Karl D. Wente this summer (for more information, check the movement on Instagram).  I had previously tried their Morning Fog Chardonnay, Nth Degree, and Riva Ranch Chardonnay but my favorite is for sure the Morning Fog Chardonnay.  It has such an exquisite fruity flavor with hints of woody undertones.

When I am cooking, I also always like to either listen to music or play a podcast.  Having something going on in the background helps keep me focused and it makes the whole experience even more fun! When I was making this ice cream, I put on some Simon and Garfunkel started on this.  The hardest part of making this was really just waiting while it was setting in the freezer for a few hours.  I was so excited to try it and the wait was a bit painful! I ended up finishing the book I had been reading on and off when I made time to do something fun for the past year on early British history.  When I finally got to taste this, I was so happy with how it turned out! I know I will be making some more time again soon to make this again!

 

No-Churn Raspberry White Wine Ice Cream

Ingredients

Ice Cream

Raspberry Swirl

  • 1 pint fresh raspberries
  • 2 tbsp granulated sugar

Directions

  1. In a large bowl, combine white wine, sweetened condensed milk, vanilla, and salt.  Stir until combined and set aside.
  2. In a different large mixing bowl, pour in heavy whipping cream and mix with a hand mixer until light and fluffy with a similar consistency to whipped cream.
  3. Gently fold in the whipped cream to the sweetened condensed milk mixture.
  4. In a small saucepan, combine raspberries and sugar.  Bring to a simmer and cook for 5-6 minutes or until berries breakdown.
  5. Pour berries into a small bowl through a strainer to remove seeds.  Let cool for 20-30 minutes.
  6. Pour half of the ice cream mixture into a bread pan before pouring half of the raspberry sauce into.  Repeat with the remaining ice cream and raspberry sauce.
  7. Using a knife to swirl the raspberry sauce.
  8. Cover and freeze for at least 6 hours before serving.

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Red Wine French Macarons

Red Wine French Macarons – Homemade macarons made with a splash of red wine and filled with a red wine buttercream. Basically the greatest dessert ever!


I am so excited about this post! I just love French wines, cheeses, recipes, etc so getting to share some of my new favorites with everyone is quite exciting! With Bastille Day around the corner on July 14th, it’s the perfect reason to try a new wine, salt, or cheese straight from France.  I decided to make Red Wine Macarons with a bit of Beaujolais-Villages in them for my Bastille Day festivities to share with friends over a great glass of French wine!

I was able to try four different wines this time from two different regions in France, Beaujolais and Loire.  Two of the wines were Georges DuBoeuf which were the wines from the Beaujolais region in eastern France.  The Beaujolais-Villages 2015 is a light red that has notes of berries and is very light on the palate.  It pairs very well with many foods due to it’s versatility such as salmon and burgers.  It is best served lightly chilled.  The other Georges DuBeoeuf wine was the Pouilly-Fuissé 2015, a chardonnay with hints of almonds, peaches, and pears.  It as a lovely structure and fits well with most foods.

The other two wines were from Saget la Perrière in western France.  The first was their Marie de Beauregard Vouvray 2015, an incredible Chenin Blanc with an initial chalk expression followed by a pear, honey, and lemon.  It’s a sweet wine with a nice silky texture.  The other was the Marie de Beauregard Chinon 2015, a cabernet franc that balances fruity flavors with woody notes very well.

Personally, I think my favorite ended up the Beaujolais-Villages 2015, I do love red wines and it had such exquisite flavors.  It was the perfect choice for the macarons too!

Along with the wines, I was able to try two cheeses and two different salts! The cheeses were from Ile de France in the northern region of France.  St. Andre was a superb “heavenly” triple cream cheese that is as rich as butter which pairs wonderfully with Loire Valley wines and both sweet and savory foods.  The other cheese was St. Agur, an intense blue cheese made with cow milk instead of goat milk, giving it an unparalleled creaminess. Best on steaks, salads, and potatoes.

The La Baleine sea salts were a kosher salt sourced from the Mediterranean Sea and the other was a grey sea salt from Guerande in northwest France.  The kosher salt is the purest sea salt on the market and can be used in any recipe that calls for kosher salt.  The grey sea salt can be used as any fine salt, but with a stronger flavor.  It’s preferred by many chefs because of the natural flavors that come out when it is used in cooking and baking.  Both La Baleine salts are very meaningfully produced with a strong focus on being environmentally friendly and sustaining the important balance of flora and fauna on their geographically protected preserve.

All of these products can be found at many stores in America at surprisingly low prices which makes them the perfect additions to your Bastille Day festivities or to any meal that you want to take to a whole new level.

As for the macarons I whipped up, this was only my second time actually making macarons! I had wanted to try them for years but sadly, there just are not any places around here that sold them so my friend and I finally made them for her birthday a few weeks back and they were so good! I’ve been so excited since then to try making other fun flavors.  I love how versatile, yet elegant they are!

Red Wine French Macarons

Ingredients

Macaron Shells:

  • 1 cup almond flour
  • 3/4 cup confectioners’ sugar
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 3 tbsp red wine (I used Beaujolais-Villages 2015)
  • 1/2 tsp vanilla extract
  • Pink food coloring (optional)

Frosting:

  • 3 tbsp butter (softened)
  • 1 cup powdered sugar
  • 2 tsp heavy cream
  • 1 tbsp red wine

Other:

  • 2 large pastry bags
  • Extra large piping tip
  • Medium piping tip

Directions

  1. Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.
  2. In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy.  Slowly add in granulated sugar and cream of tartar.  Whip until there are hard peaks.  Add in red wine and food coloring and continue to mix on low until combined.  The amount of food coloring you use is up to you and how deep you want the color to be!
  3. Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture.  Use a spatula to fold in the almond flour/confectioners’ sugar.  Continue to do this until well combined but DO NOT OVER MIX.  To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again.  If the edges do not appear, then the batter is ready to go.
  4. Transfer batter into a pastry bag with the extra large piping tip.
  5. On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds.  They should be at least 1.5 inches away from each other.
  6. Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
  7. Let the macarons dry for 20-30 minutes before baking.
  8. Heat the oven to 300°F and then bake for 17-19 minutes.  The macarons are done when you can easily remove one of the tray.
  9. Let cool for 10 minutes before transferring to a wire rack to continue cooling.
  10. While the macarons are cooling, start on the frosting.  In a large bowl, whip butter using a mixer.  Add in the powdered sugar, heavy cream, and red wine and continue to whip until well combined.
  11. Transfer frosting to a pastry bag with the medium piping tip.  Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.

 

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Sparkling Watermelon Agua Fresca

Sparkling Watermelon Agua Fresca – A refreshing and healthy summer drink jam-packed with fresh watermelon, lime juice, and sparkling water.  Perfect for a party!

I am all about making fun drinks right now! My most recent one was the Copycat Chick-Fil-A Frosted Lemonade which was SO good! I have been wanting to make a watermelon agua fresca for a while, the color is always so gorgeous and it sounds so refreshing! I finally got around to making time in my schedule to make these and they were a hit! I liked how easy it was to adjust too, I really liked it with extra lime while others who tried it preferred a bit more mint.  One of my friends even put a few scoops of ice cream in and made an ice cream float!


I can’t believe it is already the 4th of July weekend! It really ended up sneaking up on me a bit! I’ve been on vacation for the better part of the past two weeks and then trying to recover from it since then before popping up on a weekend trip to the Au Gres area! It’ll be a fun weekend playing some Euchre and having a few bonfires! I’m excited because we are trying a recipe that we saw Chef Tim Hollingsworth prepare at the event I went to a few weekends back! It was a beef tri-tip on baguette with a garlic aioli!

Sparkling Watermelon Agua Fresca

Ingredients

  • 5 cups diced watermelon
  • 3/4 cup sparkling water
  • 1 tbsp fresh lime juice
  • 8 springs of fresh mint
  • Ice

Directions

  1. Combine watermelon and lime juice in the blender. Blend until well combined and a very thing consistency.
  2. Using a fine, mesh strainer, strain out any remaining watermelon pulp.
  3. Pour into a large pitcher.  Add in sparkling water.
  4. Serve over ice and garnish with lime wedge and sprig of fresh mint.

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Cranberry Walnut Bagels

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OurCaringHands #SoftsoapTouch #CollectiveBias

 


Since I was little, my mom and I would go and get bagels every weekend.  It was always so much fun and we looked forward to it all week! My favorite were blueberry bagels and hers were cranberry walnut.  I would always end up making a mess spreading on the cream cheese and would have to wash off my hands at the end with soap leaving my hands dry and cracked.

 

For Mother’s Day this year, I decided to change things up and make Cranberry Walnut Bagels right at home! I hadn’t made bagels for many years so it was a fun, new experience for us to try together!

 

We hopped in the car and went to our local Target to get ingredients for the bagels that we did not have such as the cranberries and walnuts along with some more soap since we knew we were going to make a complete mess. We picked up some SoftSoap® Hand Wash Plus Lotion™ Shea & Cocoa Butter and SoftSoap® Hand Wash Plus Lotion™ Orchid & Coconut Milk to use to wash all of the dough off of our hands while we were making the bagels and fell in love! It was super easy to find, right in the soap aisle by the other hand washes. There was also one other scent that sounded incredible, the SoftSoap® Hand Wash Plus Lotion™ Aloe Water & Lime.

I think I ended up washing my hands about 10-15 times during the process and came out with my hands actually feeling nicer than they did before I washed them! Plus Lotion is the only hand wash with a touch of lotion inside so your hands feel so soft and smooth, yet also not greasy! My favorite scent was the Shea & Cocoa Butter with it’s complex and indulgent scent! It was so lovely! It was really exciting to find a new, great product that we both love!

 

We were so happy with how these bagels ended up turning out (and of course, how soft our hands were after all of those washes!).  The bagels were delicious and much simpler than I expected!

It was the perfect Mother’s Day treat for my mother and it brought back so many good memories of our bagel trips together!

 

Cranberry Walnut Bagels

Ingredients:

  • 1 packet instant dry yeast
  • 1 tbsp + 1 tsp granulated sugar
  • ½ + ¾ cup warm water
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ cup dried cranberries
  • ½ cup chopped raw walnuts

 

Directions:

  1. In a small bowl, combine yeast, ½ water, and 1 tbsp sugar. Stir and let sit for 10 minutes.
  2. While that is sitting, combine flour, salt, and remaining sugar in a large bowl or stand mixer. Stir to combine.
  3. Pour in yeast mixture and remaining water and mix until a dough is formed. Pour in walnuts and cranberries and continue to mix until fully combined.
  4. Place dough on a lightly floured surface and knead for 10-15 minutes.
  5. Transfer dough to a lightly greased bowl and cover. Let rise for 1 hour or until it has doubled in size.
  6. Preheat the oven to 425 degrees and fill a large pot 2/3 of the way up with water and bring to a simmer, not a boil.
  7. Move dough back to lightly floured surface and punch down dough. Let sit for 20 more minutes.
  8. Split dough into 8 evenly sized pieces and roll into a ball. Poke a hole in the middle of each piece of dough with your finger and work on spreading the hole so it has a width of about 1 inch. Transfer to a baking sheet lined with parchment paper and let rise 20 minutes.
  9. Transfer bagels to pot of water with a slotted spoon for 1-2 minutes (they should float). Do it in two batches, 4 at a time so they aren’t over crowded.
  10. Transfer bagels back to baking sheet and place in the oven. Cook for 18-20 minutes or until the top is slightly brown.

 

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Bacon Cheddar Stuffed Burger

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #USOCarePacks #CollectiveBias

Bacon Cheddar Stuffed Burgers – A delicious beef burger stuffed with cheddar cheese and crispy bacon before being grilled to perfection.  You will never be able to go back to a normal burger after trying these!


The military is a very important part of our family, my father served in the army for many years along with all of my grandfathers.  We always try to support the troops in anyway we can so when we found out that Coca-Cola™ was teaming up with USO at Sam’s Club to try to donate 3000-5000 USO care packages overseas to the troops, we had to pick some up to help out! The USO Coca-Cola has special packaging with the American flag on it, which was a really nice touch, and there are signs all over the store! I found them on the soda wall near the back of the store at our local Sam’s Club, they were super easy to find and there was plenty in stock.

Both the Coca-Cola Classic 35 pack and the NEW Mini Coca-Cola 30 pack are a part of the USO program so make sure to pop over and pick some up! The program is running through the weeks between Memorial Day and Fourth of July!

I decided to whip up these Bacon Cheddar Stuffed Burgers because we were going to have a patriotic party this weekend filled with family, fun, and of course, grilling! Being outside and grilling burgers with a Coca-Cola felt like the perfect way to celebrate summer while spending time with my dad, reminiscing on his time in the service and how much he enjoyed getting care packages when he was abroad as they were a little bit of home.  The burgers were a huge hit and paired perfectly with an ice-cold Coca-Cola!

Bacon Cheddar Stuffed Burgers

Makes 4

Ingredients

  • 1 lbs ground beef
  • 8 strips of crispy bacon
  • 1/2 cup diced cheddar cheese
  • 4 buns
  • 4 slices of cheese

Directions

  1. Turn grill on and heat to 400°F.
  2. Chop 4 slices of bacon and set aside.
  3. Divide ground beef into 4 even chunks (each should be about 1/4 pound).
  4. Press beef flat using your palms (about 1/4 inch thick) and then put diced cheddar cheese and chopped bacon on one side of the burger.
  5. Fold the empty side of the burger over so that the bacon and cheese is inside the burger.  Roll the burgers a bit to seal them up and the press down on the top lightly to flatten a bit.
  6. Set on grill and drizzle with Worcestershire sauce and sprinkle a bit of grilling seasonings on top.  Let cook for 5 minutes before flipping and adding the sauce and seasonings on to that side.
  7. Put a slice of cheese on each burger and cook for 5 more minutes.
  8. Top with bacon and serve on a toasted bun.

Make sure to check out this donation site to help Coca-Cola send packages to soldiers! It’s a great cause!

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Easy No-Bake Peanut Butter Pie

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #ServeUpSummer #CollectiveBias

I can’t believe it is finally summer! I live in one of the snowiest cities in the United States because of the lake effect from Lake Superior so a bit of time where it is warm enough out to be outside is a really nice reprieve! We always try to celebrate summer with big gatherings with all of our closest friends and family coming over with their favorite dishes to share and it’s always a great time! For this years first gathering, I decided to make a good, old-fashioned peanut butter pie.  Peanut butter is one of my absolute favorite foods and I just love cooking with it.  Peanut butter pies have been made for so long in our family, I remember even my grandma whipping them up when I was little.  It’s the perfect dessert to have after a big meal of cook-out foods like burgers, hot dogs, and baked beans.  I think it’s my favorite classic American dessert!


Now this pie is only made with 5 ingredients.  Crazy, right?! It’s just about the easiest dessert to make ever so you can just whip it up in the morning before any guests get there, set it in the fridge to keep cool, and then you just cut and serve! That’s it! By having such an easy dessert made, you can focus on spending more time with your friends and family instead of spending all day in the kitchen making food!

Before I made the pie, I popped over to my local Walmart to grab the ingredients.  I knew I was going to use Peter Pan® Peanut Butter, it is my favorite peanut butter and I love that it is made with wholesome ingredients and jam-packed with lots of protein.  OF course I want to pick ingredients that I can feel great about using (plus, I just really like the flavor too!).  It was located in the same aisle as the other peanut butters, jams, and coffees.  Very easy to find and there is a variety of variations from natural (which is my favorite) to crunchy!

Easy No-Bake Peanut Butter Pie

Ingredients

  • 9-inch graham cracker crust (pre-made)
  • 1 cup Peter Pan® Peanut Butter
  • 1 cup powdered sugar
  • 1 package Cream Cheese (8oz)
  • 1 container whipped topping (8oz and thawed)

Directions

  1. In a large bowl, combine cream cheese and peanut butter.  Using a hand-mixer, whip until well combined.
  2. Slowly add in powdered sugar.  Continue to whip using hand-mixer.
  3. Once those ingredients are well-combined, add in half the whipped topping container.  Use a spatula to gently fold in.
  4. Pour peanut butter filling into pie crust.  Top with remaining whipped topping.
  5. For garnish, either chop up peanuts or mix 2 tbsp powered sugar with 1 tbsp peanut butter together using a fork and then sprinkle on top.  This is optional, but delicious!

Looking for some other great cook-out ideas? Make sure to check this out!

Want to pick up some Peter Pan® Peanut Butter? Hover your mouse over the jar below to buy some online!

 

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