These recipes have nothing to do with each other other than they are both new trials and delicious!
I'm just too lazy to write 2 blog posts. Don't judge me just be happy that I'm finally updating my blog.
And I think they are both keepers.
And the pie is of the non bake variety so no need to raise the temp of the kitchen but it will cause a rise on the scale!
And you're welcome.
Nutter Butter Peanut Butter Pie
Yield: 10 servings
24 Nutter Butter cookies - crushed into crumbs
5 T butter, melted
1 c hot fudge
8 oz cream cheese - softened
3/4 c powdered sugar, sifted
1 c creamy peanut butter
1 T vanilla extract
8 oz Cool Whip - defrosted
1 c chopped peanuts
additional hot fudge & peanuts for garnish - optional
In a medium bowl, combine cookie crumbs and butter.
Press the mixture into a pie plate.
Drizzle the hot fudge on top and smooth it out.
Place in the freezer while you're preparing the filling.
In a large bowl, use an electric mixer to mix cream cheese and powdered sugar.
Mix in peanut butter and vanilla; beat until smooth.
Beat in about 1 cup of the Cool Whip.
Fold in the rest of the Cool Whip until well combined.
Remove pie from freezer and sprinkle chopped peanuts over fudge topping.
Spoon the peanut butter filling into the frozen pie crust, smooth the top, and place back into the freezer.
Freeze for at least 3 hours, or until set enough to slice easily.
Drizzle additional hot fudge and sprinkle additional peanuts on individual slices, if desired.
Strawberry Shortcake Muffins
Yield: 12 muffins
2 c all-purpose flour
2 t baking powder
3/4 c granulated sugar
1/2 c butter - cold and cut into cubes
1 c heavy cream or half & half or milk
1 t vanilla
1 1/2 c diced strawberries
pwd sugar, whipped cream & sliced strwberries - optional garnishes
Preheat oven to 350° F.
Grease or line 12 muffin cups with paper liners.
In large bowl mix together the flour, baking powder and sugar.
Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
In small bowl mix the egg, vanilla and cream.
Add all at once to flour mixture. Stir with spoon until just blended.
Gently mix in the diced strawberries.
Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes.
Cool completely in pan before removing.
Sprinkle with pwd sugar or top with whipped cream & strawberries once cooled.