Chocolate Peanut Butter Pie

I might have mentioned before, maybe once or twice, that both of my grandmas were great cooks.  One of the things that my Grandma Souders completely rocked was homemade pies.  You name it, my grandma could make it.  My Aunt Linda has a restaurant, and until the day my grandma passed away, she went in every morning at 4:00 am to make homemade bread, rolls and pies.  And, every Sunday dinner had at least 2 different pies.  I'll take pies over cake any day, so it was heaven!

One of my very favorite types was Chocolate Peanut Butter Pie.  It featured homemade chocolate pudding, a generous helping of peanut butter and mile-high meringue.  It was so rich that you could only have a small piece, but utterly delicious.  Thinking about it makes my mouth water, but even more than that, it makes me miss my grandma.

There is no way that I can replicate that pie.  It would just never be the same or as good, but I have been craving chocolate peanut butter pie so I decided to do my own version.


Here's you Cast of Characters.

3 Eggs, beaten
1 - 8 Oz brick cream cheese, softened
1 1/4 Cup powdered sugar, divided
1/4 Cup cornstarch
1/3 Cup cocoa powder
3 Cups whole milk
1/3 Cup creamy peanut butter
1 Tbsp. unsalted butter
1/2 Tbsp. vanilla extract
2 Baked, deep-dish pie crusts
Whipped topping, enough to cover 2 pies about an inch thick

In a medium saucepan, whisk together 1 cup powdered sugar, cornstarch and cocoa.  Slowly whisk milk in, turning heat to medium.

Now, most recipes for pudding tell you that, from this point on, you need to stir continually until it thickens.  I say, "Balderdash!"  Okay, not really.  I've never said that in my life, but you don't need to stand there for 10 or 15 minutes stirring.  That's my point.  As long as you keep the heat at medium, you are fine to stir frequently, making sure it doesn't stick to the bottom of the pan and scorch.

While you are waiting for the cocoa mixture to come to a boil, whip cream cheese and remaining 1/4 cup powdered sugar together with an electric mixture.

Once it's creamy, add peanut butter and mix thoroughly.

About now, the pudding should be starting to thicken a little.

Once it comes to a full boil, set timer for 2 minutes and stir constantly.

When timer goes off, turn heat to low.  Take a large spoon and slowly whisk a little into the eggs, tempering them, adding a couple of spoonfuls.

Whisk into the pudding, turn heat back to medium and cook for another 2 minutes.

When that is done, remove from heat.  Whisk in butter and vanilla.

Add thickened pudding to cream cheese and peanut butter mixture.  Beat until completely combined.

Put a piece of plastic wrap directly on pudding.  This prevents it from getting the thick skin on top.

Cool in the refrigerator for half an hour.  Remove plastic wrap and divide into pre-baked pie crusts.

Take whipped topping and spread a generous layer over pies.

Place back in the fridge and let it cool completely, and set - about 2 hours.  Unless you're my family, and you just can't wait.  We only let it cool for an hour before we had to dig in.  The reason I'm telling you this is because my finished picture isn't the prettiest.  I cheated and used a store-bought pie crust, which cracked on me.  That's what I get when I don't take the time to make the crust.  Plus, the pudding hadn't set completely.  But, don't let the picture fool you, it tasted wonderful!  A nice blend of chocolate and peanut butter, made silkier by the cream cheese.

Enjoy!

Pineapple Teriyaki Ham

There is no doubt about it, I am a carnivore.  That's not to say that I don't love vegetables, because I do, but I am definitely a meat-eater.  Having said that, there are a few types that are not my favorite - I'll eat them, but they're not my first choice.  One of those is ham.  It's okay, but not great.  I don't hate it, but would not miss it too much if it weren't around.  I really don't understand it - I adore bacon, so one would think that bacon's much larger cousin, ham, would have me weak in the knees.  Sadly, no. 

My husband, however, loves ham so I make it fairly often.  Most of the time I simply put it in the oven or make scalloped potatoes and ham.  But, when he asked for it this past weekend, I wanted something different.  Something to jazz it up a little.  Something out of the ordinary. 

I can't take all the credit for coming up with this idea.  A few days ago, I saw a recipe for pineapple teriyaki burgers, which really piqued my interest.  They looked amazing!  I haven't had a chance to try them yet, but it got me thinking.  Ham.....pineapple on ham is acceptable.....pineapple teriyaki is a great combination.....pineapple teriyaki ham just might work!

My mother-in-law is, kind of, the resident expert on ham, so I ran the idea past her.  She thought it sounded good, and that was enough for me.  I have to say, it made ham more enjoyable for me.

Here's your Cast of Characters.

2 - 3 Lbs. bone-in ham
20 Oz. can crushed pineapple with juice
1 1/2 Cups good teriyaki sauce (Kikoman does NOT qualify!)
1/4 Cup brown sugar
1/4 Tsp. cayenne pepper

Line a roasting pan with foil.  Warm grill (or oven) to 450 degrees.

In a small mixing bowl, combine pineapple, teriyaki, brown sugar and cayenne pepper; mix well.

Place ham in the roaster and spoon sauce over it, making sure that some of the pineapple sticks to the ham.

Loosely cover with foil.  If grilling, turn off the burner under the ham and maintain a consistent 450 degree indirect heat.  Cook for 1 1/2 hours, basting frequently, and turning the ham so each side can soak up the goodness.  In the last 15 minutes, remove foil.

Let ham rest for about 10 minutes before cutting.  Meanwhile put sauce in a small pan, and bring to a boil, stirring until it reduces and thickens a little.

Pass sauce around to be served over ham slices.

Enjoy!

Pepper Popper Mac & Cheese

Good grief!  Normally I am not an indecisive person, but I could NOT make up my mind on which recipe to post tonight.  First it was going to be Pineapple Teriyaki Ham or a Quinoa Fruit Pudding.  Then, I decided on the very simple Grilled Avocadoes, which I discovered for the first time yesterday.  But, as my daughter and I walked through the grocery store tonight, and she asked me what I planned for dinner, I came up with Pepper Popper Mac & Cheese.  One taste told me that the other recipes could wait because this one was just too good to sit along the sideline.  It had to be shared immediately!  Really, it demanded to be posted tonight.  Who was I to argue?!

Now, I know that I just shared a similar recipe not that long ago, but I am in the midst of my current obsession:  Pepper Poppers.  Remember a while back when I just couldn't enough Buffalo Chicken recipes?  Yeah, same thing. 

Also, I think I've mentioned before that I don't care for mac & cheese.  Well, processed, pre-packaged mac & cheese, that is.  So, when I say we're having mac & cheese for dinner, my family just knows that I mean a homemade variety.  Thank goodness they are always game to try something new, because they didn't even bat an eye when I told them tonight's idea!

Here's your Cast of Characters.

1 Lb. bacon, cooked and crumbled into large pieces, and divided
2 Tbsp. unsalted butter (not pictured)
3 Heaping tbsp. flour
4 Cups milk
2 Tsp. Lawry's season salt
1/2 Tsp. black pepper
1/2 Tsp. Tony Chacere's Creole seasoning
2 Cups sharp, shredded cheddar cheese, divided
1 Lb. box of shell pasta
1 - 8 Oz. cream cheese
2 Cups shredded pepper jack cheese
1 - 4 Oz. can diced jalapenos

Preheat oven to 425 degrees.  Spray a 9 x 13 pan with nonstick cooking spray.

In a large pot, bring water to a boil and cook shells according to package directions.

Melt butter in a large skillet, over medium heat, and add flour.  Cook and stir constantly for 2 minutes, making a golden roux.

Slowly whisk in milk, making sure to break up any lumps, until creamy.

Add in Lawry's, pepper and creole seasoning, along with 1 1/2 cups cheddar cheese.

Turn to medium-high heat, and whisk until smooth.  Cook until thickened, about 5 minutes, stirring frequently.

In a small mixing bowl, stir together cream cheese, jalapenos and pepper jack cheese.

Once pasta has been drained, put it back in the pot.  Stir in cheese sauce and all but 1/2 cup of bacon, making sure to coat the shells well and disperse bacon evenly.  Pour into prepared 9 x 13 pan.

Use 2 spoons to scoop and scrape cream cheese mixture into little dots all over the shells.  Then, gently press dots into the shell mixture.

Sprinkle remaining cheese, then bacon over the top.

Bake, uncovered, for 20 - 25 minutes, until bubbly, heated through and starting to brown on top.

Serve immediately.

See all the white, creamy parts?  That's the "popper" filling, & what makes the whole dish wonderful!

Enjoy!

Southwest Pork Chops with Cilantro and Roasted Peppers Pesto Sauce

Can this week take any longer to get over?  Seriously, I'm pretty sure that we have somehow packed 30 full days into these past 96 hours.  Don't ask me how.  I was never any good at science or sci-fi theories, I just know that despite being so busy chasing my tail at work, the weekend is still one more day away.  Maybe it's because I am really looking forward to the upcoming 3 day weekend.  Although I have nothing special planned, I am all for having an extra day of rest and relaxation.  Plus, I get more grilling time, which always makes me happy.  Now, it's trying to decide what to have - I saw that both ribs and brisket are on sale this week, or maybe a nice pork loin.  Drat these tough decisions!

In the meantime, I'll share tonight's recipe.  Initially, I wanted a creamy cilantro sauce, but found that I had a measly little teaspoon of sour cream, so it was on to plan B.

Here's your Cast of Characters.

4 Boneless pork chops, about an inch thick
Lawry's seasoning salt
Black pepper
McCormick Perfect Pinch Southwest Sweet 'n Smoky seasoning blend

Cilantro and Roasted Peppers Pesto Sauce

1 Large bunch cilantro
1 Small red bell pepper
1 Jalapeno
1 Poblano pepper
1 Small red onion
2 Garlic cloves
1/2 Cup olive oil
1/2 Tsp., each, Lawry's, kosher salt, pepper, and Southwest seasoning
1/4 Cup lime juice (not pictured)


Preheat heat grill to 400 degrees.  With a meat hammer, pound chops to about 1/2 inch thick.

Turn grill to medium-low, about 325, and add pork chops.  Sprinkle with Lawry's, pepper and southwest seasoning.  Turn chops, as necessary, to cook evenly on both sides.

In a medium bowl, add peppers that have been deveined and seeded, onion and garlic.  Drizzle with a couple of tablespoons of olive oil and toss to evenly coat everything.

(Please excuse the picture quality from this point forward.  The batteries died in my camera, so I had to use my iphone.)

Throw the veggies on one side of the grill, keeping a close eye on them so that they don't burn.

When the skin on the peppers starts to brown and become papery, and the onions and garlic have browned, remove from the grill.

In a food processor, chop cilantro, peppers. onion and garlic.  Add olive oil, lime juice and seasonings.  Process on high speed until all ingredients are fully incorporated. 

Once pork chops are done, turn heat off on their side and down to low on the other side.  Place a generous helping of pesto on each pork chop.  Keep on the grill for a couple of minutes more, until pesto is heated through.

Enjoy!