1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese (at room temperature)
4 1/2 cups (12 oz. container) Cool Whip, divided
1 jar hot fudge topping, divided
- Combine peanut butter, cream cheese, and sugar in medium bowl. Mix well. Fold in 3 cups of Cool Whip. Spoon mixture into pie shell.
- Smooth mixture to edge of pie. Reserve 2 tablespoons of fudge topping. Place remaining topping in microwave safe bowl and microwave for 1 minute. Stir well. Spread hot fudge topping over peanut butter layer.
- Refrigerate until serving time. Just before serving, cover pie with remaining 1 1/2 cups of Cool Whip. Place remaining 2 tablespoons of hot fudge in small plastic bag and knead for a few seconds. Cut a small hole in the corner of the bag. Drizzle fudge over pie. Do same with 2 Tablespoons of peanut butter, going in opposite direction of the hot fudge.
Submitted by Nancy B.
1 pound lean ground beef
1 medium onion, chopped
1 package Old El Paso taco seasoning mix
1 can Old El Paso chopped green chiles, drained
1 cup milk
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese
Old El Paso salsa
1. Heat oven to 400 F. Grease 9-inch pie plate.
2. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in dry seasoning mix. Spoon into pie plate; top with chiles.
3. Stir milk, eggs, and Bisquick mix until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Submitted by Colleen S.
Prep Time: 45 minutes
Cook Time: 25 – 30 minutes
Ingredients for Dough:
- 3 oz. cream cheese, room temperature
- ½ cup butter, room temperature
- 1 cup flour
Ingredients for Filling:
- 1 slightly beaten egg
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 tsp. flour
Pecans: Chop 2/3 cup, adding ½ cup to the filling mixture. The rest can be used to sprinkle bottoms of dough cups before filling or sprinkled on top of dough mixture prior to baking.
- Mix dough ingredients together; form balls about 1 inch in diameter. If dough is too soft to form, then refrigerate until set.
- Spray miniature muffin tins with non-stick spray. Press pastry balls into muffin tin well, making small dough cups with sides up to the top and approximately 1/8” thick.
- Mix filling ingredients together. Add pecans.
- Put 1 teaspoonful of filling into each dough cup, about ¾ full. Filling will expand. Top with pecans if desired.
- Bake 325 degrees for 25 – 30 minutes; pastry will be just golden and filling set. Cool, then remove with knife.
- Store in covered container. Freezes well.
Recipe submitted by Lynsley H.
Servings: 8 – 10
Prep Time: 15 minutes, plus 2 hour chill time.
- 9” baked pie shell
- 1 ¼ cups packed dark brown sugar
- ¼ cup butter
- 1/3 cup all-purpose flour
- 1 tsp cornstarch
- 2 cups whipping cream
- 3 egg yolks
- 3 Tbsp butter, cut up
- 1 tsp vanilla
- In a medium saucepan, combine ½ cup brown sugar and ¼ cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
- In a small bowl, combine the remaining ¾ cup brown sugar, flour and cornstarch. Add flour mixture to butter mixture, stir to combine. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thick and bubbly. Reduce heat and cook two more minutes. Remove from heat.
- In a small bowl, beat egg yolks. Gradually stir in about one cup of the hot filling into the yolks. Add yolk mixture into saucepan. Bring to gentle boil over medium heat stirring constantly. Reduce heat. Cook and stir two minutes. Remove from heat. Stir in 3 Tbsp cut up butter and vanilla. Pour filling into baked pie shell. Cover with plastic wrap and chill at least 2 hours.
- To serve, prepare whipped cream topping by beating 1 ¾ cups of whipping cream, ¼ cup powder sugar and ¼ tsp of vanilla in a chilled mixing bowl. Beat until moderately stiff peaks form. Spread evenly over cold filling. Serve immediately or store covered in the refrigerator until ready to serve.
Recipe submitted by Nancy B.