Pioneer Woman's Peanut Butter Chocolate Pie

Crust:

• 25 Oreos
• 4 tablespoons butter, melted

1. Preheat oven to 350.
2. Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine.
3. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
4. Remove from oven and allow to cool completely.

Filling:

• 1 cup creamy peanut butter
• 1 8-ounce package softened cream cheese
• 1 1/4 cups powdered sugar
• 1 8-ounce package Cool Whip, thawed

1. Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
2. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Found On: The Pioneer Woman Cooks!

Caprese Pasta Salad

• 1 pint cherry tomatoes, halved
• 1 c. pearl mozzarella balls (or diced fresh mozzarella from large balls)
• 1 lb. fresh tortellini
• 1 small red onion, sliced very thin

Pesto:

• 4 c. fresh basil
• 1 large garlic clove, smashed
• 1/3 c. grated parmesan
• salt and pepper
• 1/4 c. toasted pine nuts
• 1/3/-1/2 c. EVOO
• Water or vegetable stock, to thin it more, if desired

To Prepare Pesto:

1. In a food processor, add basil, garlic, parmesan, pine nuts, salt and pepper.
2. Process to a fine mince, pulsing and running the machine as necessary.
3. Stream in EVOO and leave processor running.
4. Scrape down the sides, taste, adjust seasonings, add water or stock for a thinner dressing (this can also be added later)

To Prepare Salad:

1. Cook tortellini according to package, drain and cool to room temp.
2. Add mozzarella, tomatoes, onion and pesto to a large bowl. Toss to coat.
3. Add tortellini, toss to coat.

This pasta salad needs to be refrigerated, however is best to eat closer to room temperature.

Found On: A Year in the Kitchen

Stuffed Shells with Fresh Marinara Sauce

• 8 large pasta shells
• 1 cup ricotta
• 1/8 cup shredded Parmesan
• 1 small bunch basil, chopped
• 6 Roma tomatoes, finely chopped
• 4 cloves garlic, minced
• salt and pepper to taste

1. Preheat oven to 400 degrees F.
2. Cook shells in salted water according to package directions. Drain and set aside.
3. Combine tomatoes, basil, garlic, salt and pepper in a bowl. Pour half of the tomato mixture onto the bottom of an 8” square pan or pie dish. Reserve the remaining half.
4. Combine ricotta and Parmesan in a small bowl. Season with salt and pepper. Carefully stuff 3-4 tbsp of the cheese mixture into each shell. set the shells, open end up, in the tomato mixture in the pan. Cover with the remaining tomato mixture and more basil if desired.
5. Cover the pan tightly with foil and bake for 25-30 minutes. Serve hot.

Serves 2-4.

Found On: BrokeAss Gourmet

Pioneer Woman's Individual Fruit Cobblers

• 2 cups self-rising flour (must use self-rising)
• 2 cups sugar
• 2 cups milk
• 2 sticks (1 cup) butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries (or whatever fruit you're using)
• Extra sugar for sprinkling

1. Preheat oven to 350 degrees
2. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
3. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
4. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
5. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Makes 24 Cobblers

Found On: The Pioneer Woman Cooks!

Pasta with Eggplant, Zucchini & Tomatoes

• 2 tablespoons extra virgin olive oil (vegetable oil also acceptable)
• 2 cloves garlic, chopped
• 1 can (28-ounce) crushed tomatoes
• 4 tablespoons fresh parsley, chopped
• 2 tablespoons dried oregano (or Italian Seasoning, though beware of rosemary sticks)
• 1/8 teaspoon red pepper flakes
• 1 pound eggplant, ends removed and chopped into 1-inch cubes
• 1/2 pound zucchini, ends removed, sliced into 1-inch slices
• 3/4 pound pasta
• Salt and black pepper
• 1/4 cup parmesan

1. Pour 1/2 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
2. Pour the rest of the oil into a large, deep nonstick skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15-20 minutes.
3. Add tomato sauce to the eggplant and zucchini and simmer for another 15 minutes. If it appears to be getting too dry, add some pasta water to the mix. Speaking of…
4. While everything is cooking together, bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

Found On: Cheap Healthy Good

Summer Crab Risotto

• 2 cans lump crab meat, drained (ideally from Trader Joe’s)
• 1 1/2 cups Arborio rice
• 1 cup frozen corn kernals
• 3 oz. fresh goat cheese
• 3 cloves garlic, minced
• 1/2 white onion, diced
• 2 15-oz. cans chicken or vegetable stock
• 6 scallions, sliced
• 1 small bunch flat-leaf parsley, chopped
• 1/2 cup half-and-half
• salt and pepper to taste
• 2 tbsp olive oil

1. Heat the olive oil in a large pot over medium-high heat. Add garlic and onions and cook until translucent.
2. Add the Arborio rice and cook, stirring constantly until lightly toasted. Slowly stir in stock little by little until fully absorbed (this will take several minutes). If needed, add a little water to create a creamy consistency.
3. Stir in corn, crab, scallions and most of the parsley (reserve a little for garnish). Season with salt and pepper to taste.
4. Just before serving, stir in the half-and-half and the goat cheese.
5. To serve, spoon into bowls and top with a little parsley.

Found On: BrokeAss Gourmet

7 Layer Bars

• 1 cup sweetened flaked coconut
• 8 tablespoons (1 stick) unsalted butter
• 9 graham crackers (5 ounces), crushed
• 1 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• ½ cup white chocolate chips
• ½ cup butterscotch chips
• 1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

Found On: Brown Eyed Baker