Peanut Butter Heaven

Again, made this for my mom for Mother's Day. She LOVES peanut butter... and lemme tell you, I wish I could have recorded her reaction to this pie.

I think the key is the pie crust. It's not your typical graham cracker pie crust.



Also, this requires an overnight chill.



And by the way, she's already requested this for her birthday dessert..... her birthday isn't until October.





Crust:

1 1/2 C vanilla wafer cookie crumbs
1 Tbsp sugar
2 Tbsp peanut butter
2 Tbsp butter

Preheat oven to 350. In a microwave safe bowl, melt the butter and peanut butter. Add in the cookie crumbs and sugar, and form into the pie pan like a crust. If you can, chill before baking. Bake for about 10 minutes.


Filling:

8 oz package whipped cream cheese
1 C creamy peanut butter
3/4 C powdered sugar
1 Tbsp vanilla extract
12 oz THAWED cool whip (whipped topping)

Blend cream cheese, peanut butter, powdered sugar, and vanilla. Add in cool whip and mix more, until light and fluffy looking. (If the cool whip is not fully thawed, the peanut butter mixture will do a weird clumping together thing... just let it sit.)

Pour into crust.... and enjoy it the next day!

Shrimp Enchiladas w/ Jalapeno Cream Sauce

I made this amazingly delicious recipe for my lovely mother for Mother's Day... I doubled the recipe that I will put here, and there was enough for 6 people, and a bunch of leftovers! It's a little involved, so prep to help yourself out!  

And also, I apologize for no pictures... I originally was not going to blog this one... but was convinced to put it up ;)

Here's what you'll need:

1 lb shrimp, peel and deveined

olive oil

salt and pepper

2 Tbsp butter

2 Tbsp flour

1 1/2 C chicken broth

3/4 cup sour cream

2 jalapenos, minced

1/2 tsp garlic powder

salt and pepper

1/4 C cilantro

2 gloves garlic

1 small onion, chopped

2 cups shredded green cabbage

2 carrots, peeled and grated

2-3 cups baby spinach

1/4 tsp oregano

1/2 tsp cayenne pepper

12 small corn tortillas

2 cups monterey jack cheese

Ok, first get the shrimp ready. Peel and devein, and toss in olive oil and salt & pepper. I cook mine in the cast iron skillet, but you can cook them however. Roasting in the oven is probably easy (400 degrees for about 7-8 minutes.) 

After they're cooked, and ready to handle, chop them into thirds (bite-size pieces.)

For the sauce (which is key to this recipe!) Melt butter in a large saucepan. Whisk in the flour until lightly browned. Gradually whisk in the chicken stock, and cook until incorporated (a few minutes.) Stir in the sour cream. Add Jalapenos and garlic powder, and simmer for a few minutes. Add salt and pepper and remove from heat. Then add the cilantro in.

Now, for the filling. Heat 1 Tbsp oil in a large saucepan. Add the minced garlic and onion, and cook for a few minutes. Add cabbage, carrot, spinach, oregano, and cayenne. Cook until the spinach is not completely wilted. Remove from heat and add shrimp, stir. 

Now you're ready to assemble these little masterpieces! Pout a tiny bit of sauce to coat the bottom of a 13x9 pan. Roll tortillas with shrimp filling and cheese, and place seam side down. Repeat, repeat, repeat! Pour sauce over the enchiladas (saving some extra for after their baked!) and top with more cheese if you still have some. 

Bake at 375 for about 15-20 minutes... you're welcome ;)