Summer Chillers: Frosty Peanut Butter Pie and Potato Salad

We are having unseasonably cool temps here in Michigan. It’s only 65 degrees today, and feels more like the end of September than the middle of June. But I’m thinking warm thoughts, and have two recipes for this first weekly installment of Summer Chillers, one sweet and one savory.

Let’s throw all caution to the wind and have dessert first. Frosty Peanut Butter Pie. This would be the perfect ending to a summer BBQ. I made this one for my husband who loves peanut butter.

Frosty Peanut Butter Pie Recipe

4 ounces cream cheese, softened

1/4 cup peanut butter

1/4 cup sugar

1 tsp vanilla

8 oz. frozen whipped topping, thawed

1 chocolate crumb crust (Get pre-made in you grocery’s baking aisle.)

2 tsp chocolate syrup

In a large mixing bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into crust. Drizzle with chocolate syrup. Cover and freeze 4 hours or until set. Remove from freezer 30 minutes before serving.

From The Busy Family Cookbook by Taste of Home

This was so quick and easy. No oven, no stove. Mix it all up in one bowl, so hardly any dirty dishes to wash. It’s what a summer dessert should be. Fast, simple and did I mention it’s really yummy? Need to entertain board kids that are out of school? They can help make this too since there isn’t any heat or dangerous kitchen tools involved. My son David who’s three and a half helped. Of course they’ll want to lick everything when you’re done. And don’t worry about all those calories. You’ll burn them off making the next dish.

I love potato salad. Since it got warm, (Well, it was until yesterday.) I’ve been craving it. I don’t really like to make it though, because it seems like is a lot of work. Store bought is O.K. sometimes, but you never know what you’re gonna get. Homemade is almost always better. I finally gave in and got out the potato peeler. There are a hundred different ways to make potato salad. This is my mom’s recipe.

Mom’s Potato Salad

Hard boil 3 eggs, cool, peel and chop into small pieces. Wash and peel 5 to 7 potatoes, then cut up into small chunks. Boil 20 to 30 minutes. (Hint, you can save a pot to wash if you boil the eggs while you’re peeling and cutting up the potatoes. Just use a pot big enough to hold the potatoes. By the time the eggs are done, the potatoes are ready to cook and you’ve already got a pot of boiling water.) When both are cool put the eggs and potatoes in a large mixing bowl. Add to it 2 dill pickles, 2 stalks of celery and one small onion all chopped small. Stir together. In a separate bowl mix together 1/4 to 1/2 a cup of sugar, (It depends on how sweet you want your potato salad) 1/2 a cup of Miracle Whip and one TBS of mustard. Stir Miracle Whip mixture into potato mixture. Add salt and pepper to taste. This is best made the day before. Flavor improves when refrigerated overnight.

It’s the peeling and boiling and waiting and chopping and chopping and chopping that gets me. But homemade potato salad is worth it. Even if you only make it once a year.

Enjoy and stay cool! I’m gonna go put on sweater now so I can eat some of that pie.

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