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.

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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

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Pioneer Woman's Springy Shells

• 16 ounces medium pasta shells (or other short pasta)
• 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
• 1/2 pound broccoli, cut into small florettes
• 1/2 pound zucchini (about 1 medium zucchini), diced
• 1/2 cup frozen peas
• 3 green onions, sliced (white and light green parts)
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 20 to 22 ounces whole milk ricotta cheese
• 2 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 1/2 cup Parmesan cheese, grated
• Extra olive oil, for drizzling

1. Cook pasta until extremely al dente—with still quite a bit of bite.
2. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
3. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
4. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
6. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

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Pioneer Woman's Macaroni & Cheese

• 4 cups dried macaroni
• 1/4 cup (1/2 stick, 4 tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 heaping teaspoons dry mustard (more if desired)
• 1 egg, beaten
• 1 pound cheese, grated
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon seasoned salt (more to taste)
• 1 teaspoon ground black pepper
• *Optional spices: cayenne pepper, paprika, thyme

1. Preheat oven to 350
2. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
3. In a small bowl, beat egg.
4. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
5. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
6. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
7. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
8. Add in cheese and stir to melt.
9. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
10. Pour in drained, cooked macaroni and stir to combine.
11. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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Pioneer Woman's Creamed Spinach

• 1 stick butter
• 8 tablespoons flour
• 1/2 medium onion, finely diced
• 3 garlic cloves, finely minced
• 2 cups milk
• Salt & Pepper to taste
• Pinch of ground nutmeg
• 3 tablespoons butter
• 24 ounces baby spinach

1. Melt 1 stick of butter in a pot.
2. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.
3. Throw in onion and garlic and stir together, cooking for another minute.
4. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
5. Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
7. Serve immediately.

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Pastor Ryan's Monkey Bread

• 3 cans Buttermilk biscuits (the non-flaky ones)
• 1/2 cup brown sugar
• 1 cup sugar
• 2-3 tsps cinnamon
• 2 sticks (1 cup) butter

1. Preheat oven to 350.
2. Open up all 3 cans of biscuits. Cut each biscuit into quarters.
3. Combine the white sugar and cinnamon in a gallon size ziploc bag.
4. Drop all the biscuit quarters into the bag. Shake vigorously to coat.
5. Spread the biscuit quarters evenly into a bundt pan.
6. Melt butter with brown sugar over medium heat. Once they have blended together, pour the mixture over the biscuit quarters in the bundt pan.
7. Bank for 30-40 minutes, until the crust is a deep brown on top.
8. Allow to cool 15-30 minutes before turning it over onto a plate.

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Pioneer Woman's Baked Lemon Pasta

• 1 pound thin spaghetti
• 1/2 stick (4 tablespoons) butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cups sour cream
• 1/2 teaspoon kosher salt, more to taste if desired
• Plenty of grated Parmesan cheese
• Flat leaf parsley, chopped
• Extra lemon juice

1. Preheat oven to 375 degrees. Cook spaghetti until al dente.
2. In a skillet, melt butter with olive oil over LOW HEAT.
3. When butter is melted, add minced garlic.
4. Squeeze lemon juice into the pan. Turn off heat.
5. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
6. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
7. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
8. When you remove it from the oven, squeeze a little more lemon juice over the top.
9. Top generously with Parmesan cheese, then chopped parsley.
10. Give it a final squeeze of lemon juice at the end.
11. Serve with crusty French bread and a simple green salad.

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