Peanut Butter Pie (The great Virginia tradition!)
Crust:
2 c. vanilla wafer crumbs
¼ c. brown sugar
1/3 c. melted butter
Mix together, bake 8 minutes @ 350o.
Sprinkle hot crust with 1 c. chocolate chips.
Filling:
½ c. heavy whipping cream
2 T. powdered sugar
8 oz. package cream cheese
¾ c. crunchy peanut butter
1 can (14 oz.) sweetened condensed milk
Beat cream until stiff. Slowly
add powdered sugar.
In a separate bowl beat together the cream cheese and peanut
butter. Add the sweetened condensed milk
and whipped cream.
Spoon into crust and refrigerate overnight.
Coconut
Cream Pie
1 baked pie
crust
1½ c. whole
milk
½ c. heavy
cream
½ c.
shredded sweetened coconut
Pinch of
salt
3 large eggs
2/3 c. sugar
1 t.
vanilla
¼ t.
grated nutmeg
In medium
saucepan combine milk, cream, coconut, and salt. Bring just to a boil over low heat, stirring
constantly. Remove from heat and let sit
for 30 minutes to let flavors develop.
In medium
bowl, whisk together eggs, sugar, vanilla and nutmeg. Whisking constantly, slowly pour warm milk
mixture into the eggs. Pour the filling
into the pie crust.
Bake at 375
for 25 minutes, until filling is set and jiggles like jelly. Chill.
Top with
whipped cream and toasted sweetened coconut.
(To toast coconut, bake at 300 for 5 minutes.)
Green Bean
Thing
2 (10-oz.) packages frozen French-style green
beans
½ c. butter
or margarine
¾ c.
slivered almonds
2 T.
chopped parsley
1 c. finely
chopped onion
1 c. finely
chopped celery
2 large
grated carrots
1 can Cream
of Mushroom Soup
Bread crumbs
Cook green
beans in microwave, drain.
Sautee
almonds five minutes.
Sautee
vegetables five minutes.
Stir in
everything but soup.
Stir in
soup, put in casserole dish.
Brown bread
crumbs in butter, then sprinkle on top.
Bake 30
minutes at 350.
And because Thanksgiving is about more than just food, here are some more fun photos! :)
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