Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

Pumpkin Eggnog Pie

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

Old Fashioned Raisin Pie

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter Pie

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

Peanut Butter Oatmeal M&M Cookies

One of my all time favorite cookies. Make a double batch and wrap some up to give to somebunny. ;o)

Peanut Butter Oatmeal M&M Cookies

Peanut Butter Oatmeal M&M Cookies 2

3/4 cup oats
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
M&Ms

Preheat oven to 350°. Stir together oats, flour, baking soda, baking powder, and salt. In another bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add egg and vanilla, mix thoroughly. Add dry ingredients to creamed mixture, and mix just until combined. Stir in chocolate chips and about 1/2 cup M&Ms (save some for top of cookies). Drop large scoop of batter onto cookie sheet and press a couple M&Ms into each cookie mound. Bake for 9-10 minutes, do not overbake.

Cranberry Almond Energy Bites

These yummy little babies can be found in our refrigerator to grab anytime you need a little pick me up. Quite often, a couple of these energy bites are my breakfast. Thanks to our daughter for getting us hooked on this healthy snack.

Cranberry Almond Energy Bites

Cranberry Almond Energy Bites I

2 cups old fashioned oats
2/3 cup chopped almonds
2/3 cup shredded coconut
2/3 cup dried cranberries
2/3 cup mini chocolate chips
1 Tbl chia seeds
1 cup peanut butter
1/2 cup honey

Mix all ingredients together thoroughly, hand mixer works well. Form into balls (I make mine small, using my 1½” cookie scoop). Keep in an airtight container in the refrigerator. This recipe makes approx 48 – 1½” diameter energy bites, approx 86 calories per bite. Original recipe found at thecreativebite.com.

Peanut Butter Fudge Oatmeal Cookies

It’s my favorite! Well, I probably say that about quite a few cookie recipes, but really, this is right up there at the top.

Peanut Butter Fudge Oatmeal Cookies

Peanut Butter Fudge Oatmeal Cookies 2

1½ cups oats
1¼ cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 cup semisweet chocolate chips
3/4 cup peanut butter chips

Preheat oven to 350°. Stir together oats, flour, cocoa, baking soda, baking powder, and salt. In another large bowl, cream butter, peanut butter, sugar, and brown sugar with electric mixer. Add eggs and vanilla, mix thoroughly. Add dry ingredients to creamed mixer, and mix just until combined. Stir in chocolate chips and peanut butter chips. Drop large scoop of batter onto cookie sheet, press down just a bit to make a disc shape. Bake for 9-10 minutes, do not over-bake. I bake mine exactly 9 minutes, take out of oven, then leave on the cookie sheet about 10 minutes to finish their bake and cool. Makes approx 2½ dozen.

Peanut Butter Mini Chocolate Chip Cookies

Nothing earth-shattering here, just big, delicious cookies that were my total diet yesterday. Thought I would share…

Peanut Butter Mini Chocolate Chip Cookies

1 cup butter, softened
1 cup peanut butter, creamy or crunchy
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3¼ cups flour
1½ tsp baking soda
1 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. With electric mixer in large bowl, cream butter, peanut butter, sugar, and brown sugar. Add eggs and vanilla; mix thoroughly. Add flour, baking soda, and salt; mix until all combined. Stir in mini chocolate chips. Drop big rounded 2″ diameter scoops onto non-greased cookie sheet (I do eight cookies per sheet). Press down with fingers making a disc, then make cross marks with fork. These are big, so I press with fork around each cookie four times. Bake 10-11 minutes. Do not over bake! I pull mine out at 10 minutes so they remain soft inside. Grab a glass of milk and forget cooking dinner!
Makes approx 30 big cookies.

One Year Ago: Fruity Pebbles Cookies Fruity Pebbles Cookies

Two Years Ago: Chocolate Chip Toffee Shortbread Chocolate Chip Toffee Shortbread Bars

Three Years Ago: Baked Spasangna Baked Spasagna

Four Years Ago: Dark Chocolate Pecan Pie Dark Chocolate Pecan Pie 1

Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars

Chex Scotcheroos

I am loving these chewy stacks of sweetness! Give them a try!

Chex Scotcheroos

Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

Topping:
1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

The original recipe is found at prettyplainjanes.com.

One Year Ago: Pumpkin Milk Chocolate Chip Blondies Pumpkin Milk Chocolate Blondies

Two Years Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

Three Years Ago: Pumpkin Pie Cupcakes Pumpkin Pie Cupcakes 1

Four Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Healthy Peanut Butter Oatmeal Bars

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at sallysbakingaddiction.com. I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Healthy Peanut Butter Oatmeal Bars

1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup milk (almond milk works)
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
Optional add-ins – chocolate chips, butterscotch chips, peanut butter chips, Craisins, pecans, sunflower seeds, etc.

Preheat oven to 350°. Line a 8×8 or 9×9 baking pan with foil and spray with nonstick spray. With electric mixer, cream brown sugar and peanut butter. Mix in vanilla. Add flour, oats, baking soda, and salt; mix just until combined. Stir in chocolate chips, raisins, and walnuts (or whatever add-ins you choose). Press dough into prepared baking pan. Bake 17-20 minutes, until bars are lightly golden and set in center. Allow to cool completely and cut into squares.
Makes 16 squares, approx 240 calories each.

One Year Ago: Chewy Granola Bars Chewy Granola Bars

Two Years Ago: Cinnamon Sugar Cookies Honey Buttercream Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Three Years Ago: White Chocolate Blondies Raspberry Pecans White Chocolate Blondies with Raspberry & Pecans

Four Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies