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No-Bake Peanut Butter Pie

May 7, 2012 ·
easy no-bake frozen cool whip peanut butter pie

My initial impression of this No-Bake Peanut Butter Pie was that it’s a perfect pie for summer. While I still believe that to be true, let’s be honest. This pie is so amazingly delicious (and easy!) it should not be limited to any single season or occasion.  This pie is the perfect any time pie!

easy no-bake frozen cool whip peanut butter pie

We all know, some of the best desserts are quick and easy.  This No-Bake Peanut Butter Pie is no exception.  It can be whipped together in a matter of minutes, and then just popped in the freezer until time to serve.  The texture is smooth and creamy, almost like an ice cream pie. The peanut butter flavor is nicely balanced with the COOL WHIP whipped topping and cream cheese. I halved the amount sugar from the original recipe, and the result was just the right amount of sweetness.

easy no-bake frozen cool whip peanut butter pie
The recipe makes two pies, one for now, one to share, or to simply make ahead for later.  It’s great for a holiday, potluck or really any day.  The ingredients will soon become pantry staples in my house (thanks to Mike!), so we can enjoy this any time pie…any time!

No-Bake Peanut Butter Pie
 
Print
Yields: 2 pies, 8-10 servings per pie
Ingredients
  • 1 block (8 ounces) ⅓ less fat cream cheese, softened
  • 1 cup natural peanut butter (chunky or creamy)
  • ½ cup powdered sugar
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 12 ounces COOL WHIP Whipped Topping (I used COOL WHIP FREE Whipped Topping)
  • 2 ready made pie crusts (graham cracker or chocolate cookie)
  • additional COOL WHIP Whipped Topping, for topping
  • chocolate syrup, for topping
  • peanut butter cup candies, chopped, for topping
Instructions
  1. Put cream cheese, peanut butter and powdered sugar in a large bowl. Beat on medium for about 3 minutes, or until combined and fluffy. Gradually add milk, beating until well-blended.
  2. Fold in COOL WHIP until combined.
  3. Divided mixture evenly between 2 pie crusts.
  4. Freeze pies until set (at least 2 hours hour to overnight).
  5. Before serving, remove from freezer and (if solid) let sit for 10 minutes before cutting. In the meantime, decorate as desired using COOL WHIP whipped topping, chocolate syrup, peanut butter cup candies or whatever inspires you. Then slice, serve and enjoy!

Adapted from Cooking Light

Disclaimer:  As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms

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Ooey-Gooey Peanut Butter Brownies

December 1, 2011 ·

As part of the Foodbuzz Tastemaker program with Duncan Hines, I was a lucky recipient of several coupons for free Duncan Hines products. Even better…they gave me extra coupons to share with you!  I promise the entry details will be very easy, but more about that in a little bit. First, let me tell you about these brownies!

The first time I made these brownies was over 5 years ago for a party.   I had to whip something together quickly and fortunately remembered seeing this recipe using a cake mix.  Chocolate brownies, marshmallow and peanut butter – bound to be a hit, and using a cake mix ought to speed thing along, right?  So I gathered the ingredients and got to work.  The convenience of using the cake mix was very useful, and the result….these bars were fab-u-lous!  The best part of the night – I caught someone tucking a couple bars in a napkin and placing them in her purse 🙂   I took that as quite the compliment! 
Not that I needed any convincing before, but these bars sealed the deal. Always keep a box of cake mix in the pantry.  Which leads me to the coupons for a free Duncan Hines product for you.   I have a coupon for 8 of you, so you can make these brownies, stock your pantry or do whatever delicious idea tickles your fancy.  
The rules are simple – if you want a coupon, send me an e-mail with your mailing address (U.S. mailing addresses only), and I will send you a coupon.  That’s it.  The first 8 e-mails I receive with a U.S. mailing address will get a coupon.  Once the coupons are gone, I will update this post noting the offer has expired.  So go!  E-mail me at alidaskitchen@gmail.com with your mailing address and get baking!   ~ The coupon offer has now expired.

Ooey-Gooey Peanut Butter Brownies
Yields 24 servings
3/4 cup fat free sweetened condensed milk, divided
1/4 cup light butter, melted and cooled
1/4 cup skim milk
1 (18.25 ounce) package Duncan Hines devil’s food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 ounce) jar marshmallow creme
3/4 cup peanut butter morsels
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white. 
  3. Spray 13 x 9 inch baking pan with cooking spray.  Press two-thirds of batter into pan; pat evenly (layer will be thin).  Bake for 10 minutes.
  4. In the meantime, in a medium bowl, combine 1/2 cup condensed milk and marshmallow creme.  Stir in peanut butter chips.
  5. Spread marshmallow mixture evenly over brownie layer.  Drop remaining batter by spoonfuls over marshmallow mixture. 
  6. Bake for 30 minutes.  Cook completely in pan on wire rack. 

Adapted from Cooking Light

Disclaimer: As part of the Foodbuzz Tastemaker program, I received a coupon for a free Duncan Hines product (up to $3.99 value) for free.  I also received 8 coupons to share with you.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

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Land ‘o Lakes Eggs

November 21, 2011 ·

As part of the Foodbuzz Tastemaker Program with Land ‘o Lakes, I was the lucky recipient of coupons for 2 dozen free Land ‘o Lakes eggs.  We use so many Land ‘o Lakes products, from cottage cheese to light butter to ice cream, I was definitely excited for the opportunity to use their eggs.  The Land ‘o Lakes website has a wealth of information about their eggs, including the Egg Essentials Brochure, which details their different types of eggs, as well as their benefits.  I chose the Omega 3 eggs.  Since I don’t eat any fish, I’m always looking to get my good fats from other sources.

I used the eggs in several recipes, including Cottage Cheese Pancakes, Skinny Pumpkin Pie, Peanut  Butter Surprise Muffins, Easy Spinach and Cheese Lasagna, and here are a couple pictures of others that will be posted in the coming weeks.  I absolutely love these eggs, but something happened that makes me love Land ‘o Lakes even more.
 One night I was making Pumpkin Banana Pancakes.  I opened the refrigerator to grab the eggs, and then SMACK!  The egg carton slipped out of the fridge and onto the ceramic floor.  Oh NO!  This happened once before, with a different brand of eggs (full carton, mind you) and I lost them ALL.  Now Mike was gone, Adam was asleep, I had partial pancake batter, thought I lost the rest of my eggs, and was dreading the mess.  It was 10pm, and I was tired.  I reluctantly picked up the carton, looked through the clear packaging, and….I saw only one little crack.  Could it be?  I opened the carton, picked each one up and indeed…I only lost ONE egg.  Whoever created the packaging for the Land ‘o Lakes eggs is pure genius!  It saved my eggs from a potential disaster.  Premium quality eggs, premium quality packaging, Land ‘o Lakes eggs rock!

Tomorrow I will share with you the recipe for the Pumpkin Banana Pancakes.  Adam absolutely LOVED them and so did we!

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healthy chocolate peanut butter oat coconut bites

Healthy Peanut Butter Balls

October 5, 2011 ·

 

healthy peanut butter balls | alidaskitchen.com

Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

healthy chocolate peanut butter oatmeal coconut bites

After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

Healthy Peanut Butter Balls
 
Print
Yields: 16-18 balls
Ingredients
  • 1 cup peanut butter, natural is preferred (chunky or creamy)
  • 2 tablespoons honey (or agave nectar)
  • 1 cup rolled oats
  • 2 tablespoons ground flaxseed or wheat germ
  • 2 tablespoons sweetened flaked coconut
  • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
Instructions
  1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
  2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
  3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
  4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
  5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: dessert, gluten free, healthy, kid-friendly, Popular, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,

Brown Sugar Brownies

September 26, 2011 ·

Back in college, I had a recipe for Brown Sugar Brownies.  They were honestly the best brownies I’ve ever had (aside from my grandmother’s of course). I still remember them, but that was ages ago, and sadly my dear recipe is long gone.  Fast forward to a few weeks ago, I was in the middle of baking and ran out of brown sugar.  Mike went on an emergency brown sugar run for me.  When he set the bag down on the counter, it happened to be recipe-side up (hmm…do you think that was intentional?).  What did I see?  Brown Sugar Brownies!

Quick and easy to prepare, this recipe makes a delicious brownie that is more fudgy than cakey.  In fact, they are light and airy and almost melt in your mouth.  Now, I used dark chocolate that I received from the Foodbuzz Tastemaker program with Ghiardelli.  This would be delicious using unsweetened per the original recipe, but I was pleasantly susprised at the results with what I used.  I also used light butter, which has half the fat and calories of regular butter.  I like using light butter when I can, because if it works why not, right? 

Now for the best part.  If I told you these brownies were under 115 calories each, would you believe it?  I hardly believed it myself!  I did the calculation a few days after making them (and after I had already eaten a few bars).  I was eating half a brownie each time because I expected they would come in a lot higher.   I did the calculation once, checked it again.  It’s true.  These babies clock in around 112!

Brown Sugar Brownies
Yields 16 brownies

1/2 cup (1 stick) light butter, melted and cooled
1 cup brown sugar
2 eggs
2 ounces unsweetened OR dark chocolate (such as Ghirardelli Twilight Delight), melted, cooled slightly
1 teaspoon vanilla extract
1/2 cup all-purpose flour
powdered sugar (optional)

  1. Preheat oven to 325 degrees.  Spray 9 inch baking pan with cooking spray and set aside.
  2. In a large bowl, beat butter and sugar until combined.
  3. Beat in eggs, adding one at at time. 
  4. Stir in melted chocolate and vanilla.
  5. Gently fold in flour, until combined.
  6. Pour mixture into pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely.  Cut into squares, and sprinkle with powdered sugar, if desired.

Adapted from back of sugar bag (recipe found here here)

Disclaimer: While this is not my formal write up of my experience with Ghirardelli chocolate, I feel obligated to disclose the following:  “As part of the Foodbuzz Tastemaker program, I was provided with Ghirardelli chocolate for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.”  I will be sharing a full write up of my experience later this week. 

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Vegetable Quichetata with Roasted Garlic Hummus and Goat Cheese

August 31, 2011 ·

As part of the Foodbuzz Tastemaker program with Sabra, I was invited to create an original recipe suitable for a cocktail party using Sabra hummus.  My head has been swirling with several tasty ideas ever since, and I am very excited to share with you my creation!

We all know the basic difference between a crustless quiche and a frittata.  A crustless quiche is made with milk (or cream or half & half) and mixed with your veggies/meats.  A frittata is made with no milk and with whatever mix-ins you want to use.

Well, when you use hummus, but no milk, is the hummus a substitute for the milk, or is it considered a mix-in?  The answer wasn’t quite clear, so I married the two, and the ‘Quichetata’ was born!

In this variation of a Quichetata, I used Sabra’s Roasted Garlic hummus, spinach, roasted red pepper and goat cheese.  It is amazing how well you can really taste the hummus, which is good and garlicky, and balances nicely with flavors of the goat cheese and vegetables.  The result is fabulous.  Made in a mini-muffin pan, these Quichetatas are the perfect hot h’ors d’oeuvres for your next cocktail party, holiday party, open house or brunch.

Hummus Quichetata
Yields 24 mini-muffin-size quichetatas

8 large eggs
6 tablespoons Sabra Roasted Garlic Hummus
1/4 cup crumbled goat cheese, plus additional for topping
1 cup chopped fresh spinach
1/4 cup chopped roasted red pepper
Salt and pepper, to taste
Cooking spray

  1. Preheat oven to 375 degrees.  Spray 2 12-cup mini muffin pans with cooking spray.  Set aside. 
  2. In a large bowl, whisk eggs and hummus together until combined.  Add roasted red pepper, spinach and goat cheese, whisking until incorporated.  Season with salt and pepper, as desired.
  3. Distribute egg mixture evenly among mini muffin cups (cups will be full).  Sprinkle additional goat cheese over each cup.
  4. Bake for 10-12 minutes, or until eggs are set.  Serve immediately. 

Disclaimer: As part of the Foodbuzz Tastemaker program, I was given Sabra’s hummus for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

    Filed Under: appetizers, Recipes, vegetarian Tagged With: , , , , , , ,

    Rosemary Parmesan Dipping Oil & Crisco Olive Oils

    August 29, 2011 ·

    As part of the Foodbuzz Tastemaker program, I got the opportunity to sample three olive oils from Crisco: Light Tasting, Pure and 100% Extra Virgin.  Since I use olive oil often, I was excited to give them a try.  But then I wondered…what would I possible do with these three olive oils?  What’s the difference? 

    Well, thanks to the handy little labels on each bottle, Crisco answered that very question for me and then some.  Light Tasting is best for frying, baking and as an everyday cooking oil.  Pure is best for grilling, sauteing and marinades.  100% Extra Virgin is best for dipping, dressing and sauces.  To give a true test, I decided to remake a couple of old favorite recipes using Light Tasting and Pure, and to make a new recipe for you using 100% Extra Virgin.

    Light Tasting

    Since Crisco’s Light Tasting olive oil is great for baked goods, I decided to remake my Rosemary Cornbread, but this time as muffins.  The oil had little to no fragrance and was otherwise very nice to use.  The result?  These muffins were fantastic!  This was the best batch of Rosemary Cornbread yet, so I’m very pleased with the Light Tasting olive oil. 


    Pure

    Given that Crisco’s Pure olive oil is ideal for marinating and grilling, it will definitely be popular around this house.  I decided to remake Mustard Rosemary Chicken, but this time we grilled the marinated chicken breasts (i.e. not on skewers).  The result?  Delicious!  We both remarked about how this chicken was one of the best we’ve had.  Another score using Crisco’s Pure olive oil!


    100% Extra Virgin

    Crisco’s 100% Extra Virgin olive oil is best for dipping, so what better way to test this than by making a dipping oil.  This recipe was inspired by a little pamphlet that came with the oils.  Rosemary Parmesan Dipping Oil is simple, quick and easy to make, and tastes incredible!  Three for three…thanks Crisco!

    Rosemary Parmesan Dipping Oil
    Yields 4 servings

    1/4 cup extra virgin olive oil, such as Crisco® 100 % Extra Virgin Olive Oil
    1 tablespoon balsamic vinegar
    1-2 garlic cloves, finely minced (or grated)
    Pinch salt
    Freshly ground black pepper, to taste
    1/2 teaspoon chopped fresh rosemary
    1-2 tablespoons grated or finely shredded Parmesan cheese
    Crusty French or Italian Bread

    1. In a small bowl, whisk together olive oil, vinegar, garlic, rosemary, salt and pepper.
    2. Pour into serving saucer(s) and add Parmesan cheese. 
    3. Serve with crusty bread. 

    Adapted from Crisco pamphlet

    Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with a bottle of each of the above named Crisco olive oils for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

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