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

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.

Found On: The Pioneer Woman Cooks!

Sun-Dried Tomato, Basil & Parmesan Muffins

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• Coarsely ground black pepper, to taste
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup “sun-ripened” tomatoes (or drained and rehydrated sun-dried tomatoes), chopped*
• 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
• 1/4 cup fresh basil, chiffonade

1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Found On: Confections of a Foodie Bride

Balsamic Veggie Quesadillas

• 4 whole wheat tortillas

Vegetable Filling:

• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 c. white button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 c. packed baby spinach
• salt and pepper
• 2 tbsp. balsamic vinegar

Spread:

• 4 oz. organic goat cheese
• 10 sun dried tomato pieces, reconstituted in hot water
• 2 tbsp. grated parmesan cheese
• 2 oz. soft tofu
• 10 basil leaves
• Salt and pepper

1. Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
2. While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
3. Add spinach to veggies and toss, again, cook out all of the liquid.
4. Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
5. Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
6. Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen

King Ranch Chicken Casserole

• 2 tablespoons butter
• 1 onion (chopped)
• 1 red pepper (chopped)
• 1 poblano pepper (chopped)
• 2 cloves garlic (chopped)
• 2 jalapenos (chopped)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 2 tablespoons flour
• 1 cup of chicken broth
• 2 cups chicken (cooked and shredded)
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup milk
• 1 teaspoon oregano
• 1 cup corn
• 1 lime (juice)
• 1/2 cup sour cream
• 1/4 cup cilantro (chopped)
• salt and pepper to taste
• 10 corn tortillas
• 2 cups cheese (grated)

1. Preheat oven to 350
2. Melt the butter in a pan. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake until the sides are bubbling and the top is golden brown.

Found On: Closet Cooking

Three Cheese Beer Bread

• 6½ cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1 tablespoon dried Italian herbs
• 1½ cups sour cream
• 2 cups beer, at room temperature
• ½ cup tomato juice
• 1 tablespoon Worcestershire sauce
• 2 eggs, beaten
• 2 cups (6 oz) Gruyere cheese
• 1 cup (3 oz) Parmesan cheese
• 2 cups (6 oz) white cheddar cheese

1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
2. Grate all of the cheese.
3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

Found On: Brown Eyed Baker

Ina Garten's Lemon Yogurt Cake

Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil (I used 1/4 c.)
• 1/3 cup freshly squeezed lemon juice

Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper.
4. Grease and flour the pan.Sift together the flour, baking powder, and salt into 1 bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Found On: A Year in the Kitchen

Pineapple Marinade for Chicken

• 10oz canned pineapple in its juice (about 1/2 a can)
• 1/2 sweet onion roughly chopped
• 1/4 cup soy sauce
• 3 cloves garlic
• 1/2 cup olive oil

1. Mix ingredients, and marinate chicken for several hours.
2. Bake or grill chicken as desired

Found On: HomeEc 101

Slow Cooker Orange Chicken

• 4 skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 2 Tablespoons ketchup
• Flour for dredging

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Found On: 24 Hour Menu

Raspberry Coffee Cake

Cake:

• 2 eggs
• 3/4 cup fat free sour cream
• 1/4 cup milk
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cup white flour
• 2/3 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1/4 cup chopped almonds
• Drizzles of agave syrup or maple syrup

Glaze:

• 3/4 cup powdered sugar
• 1 1/2 tsp milk
• 1/4 tsp vanilla

1. Preheat oven to 350.
2. Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
3. In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzel agave or maple syrup over the raspberries.
4. Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
5. Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
6. Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.

Found On: 5 Dollar Dinners

Mexican Un-Stuffed Shells

• 32 ounces seashell pasta, cooked (any pasta type will work)
• 2 pounds ground beef
• 6 Tablespoons taco seasoning
• 1 cup water
• 2 medium onions, chopped
• 3 cups salsa
• 2 cups cheddar cheese, shredded
• 50.75 ounces tomato sauce
• chili powder to taste

1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.
2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.
3. Sprinkle remaining cheese on top.
4. Cover with foil and write the following instructions: Bake at 350 degrees for 30 minutes thawed) or 2 hours (frozen).

Containers Needed: 4 8x8 or 9x9 pans. If you are going to thaw before cooking you can also freeze in Ziploc bags or any Rubbermaid/Tupperware type container and transfer to a baking dish before cooking.

Found On: Magma Thoughts

Crock Pot Tortilla Soup

• 2 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

1. Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
2. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
3. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu

Lemon Bars

• 1 cup butter or margarine
• 1/2 cup powdered sugar
• 1/2 tsp. salt
• 2 cups flour
• 4 eggs, beaten lightly
• 2 cups sugar
• 1/2 tsp. baking powder
• 1/4 cup flour
• 1/4 cup lemon juice
• zest of one lemon

1. Preheat oven to 350. Grease a 9x13 pan.
2. For crust, cream together butter and powdered sugar. Add salt and 2 cups flour, and mix well. Pat gently into greased pan. Bake for 15 to 20 minutes.
3. For filling, combine remaining ingredients. Mix well (the more you beat and the frothier it gets, the crispier the top - yummy!) and pour over hot crust. Bake for 20 to 25 minutes.
4. When done sprinkle with powdered sugar. Cut when cool.

Found On: Fun Foods on a Budget

Pineapple Pork Tenderloin CrockPot Recipe

• 3 pound pork tenderloin
• 2 tablespoons brown sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 tablespoons gluten free soy sauce
• 1/2 cup apple juice
• 16 ounces frozen pineapple

1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot.
2. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.
5. Serve with rice or pasta.

Found On: A Year of CrockPotting