Peanut Butter Pie

This pie is really good. You should all try it some time.

Afternoon Delight Peanut Butter Pie

• Author: CopyKat.com
• Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dessert Recipes
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 8

Ingredients

• 2 ounces cream cheese
• 1 cup sifted confectioners' sugar
• 1/3 cup half and half
• 1 teaspoon vanilla
• 1 cup peanut butter
• 1 1/2 cups whipping cream
• Chocolate cookie crust or graham cracker crust - use the already prepared 9 inch pie shell

Instructions

Using a electric mixer combine cream cheese, sugar, cream, vanilla, and peanut butter. Chill a small bowl and beaters in the freezer. Whip the cream until very stiff in the chilled bowl. Add one-third of the whipped cream to the peanut butter mixture and fold into remaining whipped cream. Spoon into the chocolate pie crust or graham cracker crust.   Keep the pie refrigerated until you are ready to serve, and store the pie in the refrigerator.

Auntie Anne’s Pretzel’s Copycat Recipe

These are super yummy and not hard. I use 1/2 whole what flour. Enjoy!

http://www.cookingclassy.com/2012/08/auntie-annes-pretzels-copycat-recipe/

Ingredients

• 2 cups milk (I used 2%)
• 1 1/2 Tbsp active dry yeast (2 packets)
• 6 Tbsp packed light-brown sugar
• 4 Tbsp butter, at room temperature
• 4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
• 2 tsp fine salt
• 1/3 cup baking soda
• 3 cups warm water
• coarse salt, to taste
• 6 Tbsp butter, melted
• Dipping sauce for serving, optional*

Directions

• Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
• Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 - 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
• In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
• *Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.
• Recipe Source: adapted from Yammies Noshery and Food Network

Shrimp Fettuccini

Another fish recipe. It was way good.  I added the shrimp uncooked at the end instead of adding cooked shrimp.

http://allrecipes.com/recipe/shrimp-fettuccine-alfredo/

My Raspberry Sherbet Pie

Thanksgiving is coming and Becky and I were dreaming of this. I thought you girls might want the recipe!

1 8 oz container cool whip
1 small container raspberry yogurt
1/2 carton raspberry sherbet

Mix all together, and then put in a graham cracker crust. Freeze. Enjoy!

Easy as that.

Unbeatable Salmon Rub

I try to cook with fish once a week. My kids sometimes don't love eating the recipes I make. Last night they both turned those noses up to this when I told them what I made. After trying it they both wanted more. This recipe is really good! I roasted green beans with olive oil, salt, and minced garlic as a side dish.

3 T kosher salt
2 T sugar
1 T brown sugar
2 t pepper
2 t celery seed
2 t paprika
2 t garlic powder
1 t onion powder
1 t cayenne pepper
1/2 t chili powder
1/4 t ground cumin
1/4 t ground fennel seed

Combine all ingredients and store in an air-tight bottle. Makes about 2/3 cup. For each 2-3 lb salmon fillet, use 4 T rub. Work rub in with spoon. Place salmon on tin foil skin side down. Place on grill and cook. (I put them on foil and placed them under the broiler.)