First Runner-Up Peanut Pie

Peanut Pie 1a

If you love peanuts, I mean,  if you adore them, then you will love the new recipe I tried from Southern Living’s November issue!  I mentioned last week that I was scouring recipes for a pie fellowship we were having at church.  I finally settled on the Georgia Peanut Pie with Peanut Butter filling and Brown Sugar Whipped Cream.  That’s a mouthful, but just wait until you taste the pie!  It’s a rich, peanut pie that will leave you smacking your lips and glad that you ate only a little slice!  It is quite rich, but hey, isn’t that what dessert is for?

This recipe is easy when it’s done in a couple days.  Do the crust.  Go have lunch with friends, wash up the Thanksgiving linens, take a walk, then come back the next day and make the filling.  Later in the day make the whipped cream.  It’s easy when taken step by step.  Here are some pics of the process for the crust:

peanut crust
Click on picture to enlarge.  To make the scalloped edge, I used the tip of a spoon!

 

Georgia Peanut Pie with Peanut Butter Crust

PEANUT BUTTER CRUST

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocktail peanuts or dry-roasted salted peanuts
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cubed
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon cold shortening, cubed
  • 4 to 6 tablespoons ice water

PEANUT BUTTER FILLING

  • 1 1/4 cups packed light or dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1/3 cup evaporated milk or half-and-half
  • 1/3 cup sorghum syrup, pure cane syrup, or dark corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups cocktail peanuts or dry-roasted salted peanuts

BROWN SUGAR WHIPPED CREAM

  • 1 cup cold whipping cream or heavy cream
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla extract

How to Make It

Step 1

Prepare the Peanut Butter Crust: Combine flour, peanuts, brown sugar, and salt in bowl of a food processor; process until peanuts are ground and mixture is combined. Add butter, peanut butter, and shortening, and pulse until mixture resembles small peas, 10 to 12 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until dough just begins to clump together. Remove dough from processor; shape and flatten into a disk. Wrap disk in plastic wrap, and chill 2 hours or up to 2 days.

Step 2

Preheat oven to 375°F. Place chilled dough disk on a lightly floured piece of parchment paper. Sprinkle dough with flour. Top with another piece of parchment paper. Roll dough into a 13-inch circle. Remove and discard top sheet of parchment. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of parchment as you roll. Discard bottom sheet of parchment. Place rolling pin wrapped with dough over a 9-inch (1 1/2-inch-deep) glass pie plate. Unroll dough, and gently press it into pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp.

Step 3

Prepare Peanut Butter Filling: Stir together brown sugar, flour, and kosher salt in a large bowl. Stir in melted butter. Whisk eggs well in a medium bowl; whisk in milk, sorghum, and vanilla. Add peanut butter; whisk until blended. Spoon filling into prepared piecrust. Sprinkle peanuts over top, and place pie on a rimmed baking sheet.

Step 4

Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, and bake until puffed and golden brown and until center is set, 45 to 55 minutes, shielding edges with aluminum foil to prevent over-browning, if necessary. Transfer pie to a wire rack, and cool completely, about 2 hours.
Step 5
Prepare the Brown Sugar Whipped Cream: Using chilled beaters and a large chilled bowl, beat whipping cream with an electric mixer on high speed until thickened, about 2 minutes. Add sugar, and beat until stiff peaks form, about 2 minutes. Add vanilla, and beat until well combined. Cover and chill until ready to serve.

Peanut Pie 1
I wish I had taken a picture of the sliced pie. The inside is creamy and smooth!! It’s a perfect balance with the crunchy peanuts on top!

This is a great pie!  As a matter of fact, it landed the First Runner-Up award at our pie contest at church!  A yummy Apple Crumb pie came in first and deserved it!!

peanut pie 8.jpg

Make this for the peanut lover in your life!!

Did you make any new recipes over Thanksgiving that were “Award-winning” with your family?  They’re the ones who count!!

With love from my country kitchen,

Denise Signature 150 px

(L)Oven Monday – Summer Menu Family Favorites

Hello friends!  I trust you had a great weekend.  We sure did!  On top of the wonderful church service on Sunday (I’m so thankful for my church!), getting to go hear Chonda Pierce Friday night (hilarious!), and a fun day on Saturday, my cup was just running over!

We had a delicious Sunday dinner at home. I know, it was Mother’s Day, and mom’s aren’t supposed to cook, but I was glad to help. My husband did steaks on the grill for us and I happily contributed all the other parts of the menu.  Everything on the menu is literally a family favorite for summertime cuisine!  This menu is perfect in every way in our house!  I’ve shared them all in times past, but let me tell you about it –

mother's day 1

I usually always make a Teriyaki Marinade for our steaks because it makes them THE BEST EVER!  Spinach Salad has a crunchy element of Water Chestnuts, some boiled eggs, bacon pieces and is then topped with a dressing that is a cross between Catalina and French dressing.  Yum. Every now and then we step into the unhealthy realm and make our family’s favorite Golden Onion Rings.  Again, they’re just the most delicious recipe ever, yet very easy to make.  Lastly, dessert consisted of another family favorite – Fresh Strawberry Pie.  In case you haven’t made any of these, or if you haven’t made these recipes in a while, let me share the links so you can put them on your menu soon!!

Teriyaki Marinated Steaks
Golden Onion Rings
Spinach Salad
Fresh Strawberry Pie

I was too involved with the guests to get good pictures of the food,
but here’s a little peek…

mother's day 1a

Dessert’s grand appearance was the Pie!

mother's day 2

My “centerpiece” may seem a little odd to you, but let me explain – I wanted all three of my girls represented on the table.  The Yankee Candle has a label on it with my oldest and youngest daughters pictures on it!  A sweet friend gave that to me for a Mother’s Day gift and it touched my heart so much!  Not only did it represent the girls, it gave a pretty ambiance to the table and it smells wonderful!  Then the little pink rose in the bud vase and the porcelain baby shoes were to represent our second daughter, Ashley.  She’s rejoicing in heaven, and we’ll join her before long!!

mother's day 3

Our youngest daughter and her husband were here with us for supper, and I got to talk to my oldest daughter and my mom on the phone, so that was wonderful!  Even though we had some of our favorite foods, the people we got to be with were the best part of the meal!

What was the best part of your weekend?

With love,

Denise Signature 150 px

Easy Entertaining Menu

coffee-pie-1

Entertaining at any season can be overwhelming, but especially so at Christmas, right?  I came up with an entertaining menu that can be made completely ahead of time and simply warmed up when ready to serve.  This is a Mexican Food feast that is delicious and stress-free!  Talk about simplifying things – this will do just that when you invite folks over!

Spiced Pork Tenderloin with Avocado Salsa

Spanish Rice

Refried Beans

Coffee Pie

spiced-pork

Spiced Pork Tenderloin Tacos

  • 1 pork tenderloin (about 4 pounds)
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 2 tablespoons extra-virgin olive

Preheat the oven to 375°. Set the tenderloin on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloin until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Using two forks, shred the tenderloin for tacos.

Salsa Ingredients

  • 1/2 small red onion, cut into 1/4-inch dice
  • 2 tablespoons red wine vinegar
  • 1 medium tomato, cut into 1/2-inch dice
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1 teaspoon minced chipotle in adobo
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • Warm tortillas, for serving

For Salsa:

In a medium bowl, mix the onion with the red wine vinegar and let stand for 10 minutes. Add the tomato, avocado, chipotle, oregano and olive oil, season with salt and pepper and toss gently. Fill warm tortillas with the sliced pork, top with the salsa and serve.

spanishrice

The Spanish Rice is every bit as easy as a boxed brand but even tastier!  You may already have every ingredient in your pantry for this recipe!

Spanish Rice

Directions:

  1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

refried-beans

Refried beans are not the most beautiful dish to photograph, but when they’re made from scratch, they are a beautiful thing! This recipe is so delicious.  Here’s how I made mine using the crock pot to simplify the recipe:

Refried Beans
(I halved the recipe and it made plenty for 6-8)

6 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
1 tablespoon chili powder
1 teaspoon salt, plus more if needed
2 teaspoons black pepper, plus more if needed
1/2 stick butter
1 onion, diced
2 cups grated sharp Cheddar
Sliced jarred jalapenos

Put beans in a pot of water and let sit overnight.  In the morning, cook beans at medium-high temp until boiling.  Add 2 tsp baking soda.  Cook for 2 minutes. (This releases the gases in the beans and will keep tummies from feeling like they’ve eaten beans!)  Drain off water, rinse and place beans and bacon in a crock pot with enough water to cover.  Cover and cook on high for 3 hours.  Simmer butter and cook onion until tender.  Add the beans and liquid into a cast iron skillet, along with seasonings.  Cook until the sauce thickens and beans are tender.  Mash with potato masher until some beans still remain whole.  Serve with Cheddar cheese and Jalapenos.

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Coffee Pie

1 Cup Water
1 tlb instant coffee granules
30 Large marshmallows
1/2 Cup walnuts
1 cup Whipping Cream
Cool Whip
Chopped Coffee Beans or Mini Chocolate Chips
Baked pie Shell

Bake Pie shell.  Let cool.
In a medium sauce pan, boil water.  Add coffee granules and marshmallows, stirring constantly until melted.  Let cool completely.

Whip the whipping cream.  Fold into cooled coffee mixture.  Pour into bake pie shell.  Cover and refrigerate 8 hours or overnight.

Cover with Cool Whip and Coffee beans or Chocolate chips.  Serve (with coffee!)

Take the stress out of entertaining and make a menu like this one that can all be prepared ahead of time!  My guests enjoyed it, and if you invite people that love Mexican food, they’ll be really glad you invited them over!

Happy entertaining!

Denise Signature 150 px

 

 

(L)Oven Monday – Cutie Pies!

Okay, so the title for these recipe Monday’s came into my head last week when I was writing my  husband a note about his breakfast being in the (L)oven! You do get it, right, or is it just my crazy mind?  I love to bake and cook, so I thought an appropriate title would be “(L)Oven Monday”  =)  My mind works words over like that.  You can vote yes or no at the end of this post!

Anyway, while I was in the kitchen last week getting ready for my Apples of Gold ladies to come, I came across the adorable idea of baking pies in Mason Jar lids. How genius is that?

mason jar pie.jpg

They make individual pies that are so stinking cute!  It’s the perfect size and they are so easy to put together.  It’s much less intimidating to  make a three-inch crust than an eight or ten inch one!  You could make any number of fillings, of course.  I made apple and Kentucky Derby pies with mine.

Here’s the Derby pie getting ready for the oven.  How good does this look…

mason-pies

Here’s the baked pie…

pie-bite

The Mason jar lids make a little spring form pan!  After they’re baked, you simply push up on the bottom of the lid and they pop right out.  Like I said – GENIUS!

Here’s a picture tutorial on how I made them:

My Pampered Chef Crimper is a little larger than the lid, which is what you want.  Find a bowl or glass that’s about a half inch bigger than the lids and cut circles in your crust.  I made mine, but you could also purchase dough.

pie-collage

I sprayed the lids with cooking spray to ensure they’d pop out easily.  Don’t over-fill the pie – two or three tablespoons of filling will do, especially if you top it with crumb topping or dough.  I also sprinkle sugar over the crust to make it pretty and delicious!

These would be great for Thanksgiving!  No need to slice pie!  Everyone can help themselves to their own individual pie.  Pumpkin, apple, peach – whatever kind you want – just portion the filling into the crusts.

I made up extras and put them in the freezer.  All I have to do is take it out and bake it when I need a dessert.  I also freeze my large pie crusts in Ziploc bags.

mason-pies-1

I cover the crust with Syran wrap, then put it into the freezer bags.

I hope you’ll make up a whole bunch of these Cutie Pies for your Thanksgiving dinner.  I think everyone will be talking about them and copying your idea!!!  Bake up a cute little treat from your (L)oven!

What do you think…do you like”(L)Oven Monday” for these Monday posts?  Or is it like, Huh???????????????????????

With love from my country kitchen,

Denise Signature 150 px