Oh, My! Frozen Chocolate Peanut Butter Pie

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) Peanut Butter and Chocolate Spread (I used Reese’s)

3 Tablespoons PB2 (Chocolate Peanut Butter Powder), optional

1 Chocolate graham cracker crust or shortbread crust (9 inches)

A small handful unsalted peanuts

A small handful Reese’s Pieces

A small handful peanut butter chips

2 crushed small Nutter Butter Cookies

1 cup milk chocolate chips

¼ cup heavy whipping cream

DIRECTIONS:

In large bowl, beat cream cheese & whipping cream until thickened.  Add Peanut Butter and Chocolate Spread and peanut butter powder (optional); beat just until completely combined.  Spoon into crust.  Sprinkle peanuts, Reese’s Pieces, peanut butter chips, and crushed Nutter Butter Pieces over the filling, covering it with the toppings.    Place 1 cup chocolate chips in a heat safe bowl.  In a small saucepan, cook ¼ cup heavy whipping cream, stirring constantly, until it comes to a rapid boil.  Remove from heat and immediately pour over the chocolate chips.  Let sit for 3 minutes, then stir until smooth.  Spoon chocolate ganache into a ziplock bag, cut a small slit in a corner of the bag and pipe over the toppings in the design of your choice.  Cover and Freeze  overnight.

CHOCOLATE MOUSSE WITH ULTRA GEL

Ingredients:

14 oz. can of sweetened condensed

8 oz. milk chocolate, premium chocolate, chopped

1 teaspoon vanilla

2 cups heavy whipping cream, whipped

7 tablespoons Ultra Gel (for Cold Recipes)

Link to Amazon listing of Cornaby's Ultra Gel

Cornaby's Ultra Gel

Directions:

In a heavy sauce pan, heat the sweetened condensed milk just until it boils (continually stirring).  Turn it to low and add the chocolate.  Let the chocolate melt, stirring while it melts.  Remove from heat and set aside and let cool to room temperature (approximately 2 hours).  Whip the Heavy Whipping Cream with the Ultra Gel and the vanilla.    Whip it just until it is SUPER THICK.  In a blender, blend the chocolate into the whipping cream.  Pour into serving containers and refrigerate for at least 4 hours.  Serve with sliced strawberries, raspberries or peppermint whipping cream and candy cane chips. Enjoy.  

FROZEN SOUR PEAR PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Pear Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  LorAnn Oils

 Neon green food coloring , 4 - 6 drops (optional)

1 ¼ cups whipping cream, whipped

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, pear flavoring and tart and sour.  Mix well.  Add a few drops of green food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of green.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape mixture; fold in remaining whipped cream.   Spoon about 1/8 cup into a small bowl.  Add a few drops of green food coloring and stir. Set aside.  Pour the remaining mixture into the crust.  With a teaspoon drop dollops of the brighter green mixture on top of the pie.  Using a knife, make swirling motions to make a swirled texture of greens in your pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

OREO COOKIE DOUGH BITES

Adapted from http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Ingredients:

1 cup salted butter, softened

¾ cups packed light brown sugar

¾ cup granulated sugar
1 teaspoon vanilla paste or extract

¼ teaspoon salt
2 cups flour

7 Oreo Cookies, crushed

Directions:

Using a mixer, Cream butter and sugar together.

Add remaining ingredients and mix well .

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes.

Store in the refrigerator.

OREO COOKIES & CREAM ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon vanilla paste or extract

½ of a 14.3 oz. package of Oreo Cookies, crushed

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and vanilla paste (or extract) then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo Cookies. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

SOUR WATERMELON ICE CREAM

Ingredients (for a 2 quart ice cream maker)

1 ½  cups Half and Half, well chilled

1 Teaspoon Xanthan Gum

1 cup sugar

3 cups Heavy Cream, well chilled

1 teaspoon Watermelon Flavoring   LorAnn Oils

3 teaspoons Tart and Sour flavor enhancer  LorAnn Oils

Magenta or Pink Food Coloring, optional

                                                                                                                            

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with 1 cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring, tart and sour and optional food coloring  then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

FROZEN BUTTERED POPCORN SWIRL PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

¾  - 1 teaspoon Buttered Popcorn Flavoring LorAnn Oils

1 ½ cups whipping cream, whipped

Yellow food coloring , 2 drops (optional)

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk and the  flavoring.  Mix well.  Whip 1 ½  cups whipping cream. Fold a fourth of the whipped cream into buttered popcorn mixture; fold in remaining whipped cream.  Pour 7/8 of the mixture into the crust.  With the remaining  1/8 of the mixture stir in optional yellow food coloring,  With a spoon, pour dollops of yellow mixture onto pie.  Swirl around with a knife.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

Ingredients

Dollops of Yellow

Ready to Freeze

FROZEN REESE’S PEANUT BUTTER PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons LorAnn Super Strength Peanut Butter Flavoring LorAnn Oils

A little of every basic food coloring to make brown, or brown food coloring (optional)

1 ½  cups whipping cream, whipped

1 cup mini Reese’s peanut butter cups

1 shortbread  or  chocolate graham crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, and peanut butter flavoring.  Mix well.  Add food coloring and mix in. 

Whip 1 ½   cups whipping cream. Fold a fourth of the whipped cream into peanut mixture; fold in remaining whipped cream. 

On the bottom of your crust, place half of the Mini Reese’s peanut butter cups.  Pour the Creamy Peanut Butter Mixture over the mini peanut butter cups.  With the remaining mini peanut butter cups, place them on the top of the pie.

 Cover and Freeze over night.

Ingredients

Mini Cups on Bottom

Ready to Freeze

SOUR GREEN APPLE ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon Green Apple Flavoring  LorAnn Oils

2 teaspoons Tart and Sour flavor enhancer LorAnn Oils

Neon Green Food Coloring, optional

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and tart and sour and optional food coloring  then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

MINT CHOCOLATE CHIP HOMEMADE ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoon Mint Chocolate Chip Flavoring LorAnn Oils

Green Food Coloring, optional

¼ cup Crushed Andes Mint Pieces

¼ cup Mini Chocolate Chips

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and optional food coloring  and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Andes Mint pieces and the mini chocolate chips. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

PEANUT BUTTERFINGER OREO ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

¾  teaspoon Peanut Butter Flavoring  LorAnn Oils

6 crushed Reese’s Peanut Butter Oreos (or just Oreos)

6 oz. crushed Butterfinger Candy

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and the flavoring and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo pieces and the crushed Butterfinger candy. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

RASPBERRY PEACH CRISP FOR THE SLOW COOKER

INGREDIENTS:

Raspberry Peach filling

3 cups peaches, sliced and peeled

1 teaspoon cinnamon

½  teaspoon nutmeg, optional

¾ teaspoon apple pie spice

1 teaspoon lemon juice

½ teaspoon almond extract

1 teaspoon powdered vanilla

 ½ cup sugar

7 tablespoons flour (or THICK GEL – a modified cornstarch product)

6 oz. raspberries

Streusel/Crisp Topping

1 cup quick cook steel cut oat flour (steal cut oats put through a food chopper)

2 cups quick cook steel cut oats

1 teaspoon apple pie spice

 ¼ cup brown sugar

¼ cup white sugar

½ teaspoon vanilla powder

¼ teaspoon almond extract

½ cup butter, cubed

½ cup chopped pecans (optional)

DIRECTIONS:

Line a slow cooker  with a Reynolds’s crock pot liner.  Prepare peaches by washing , peeling and slicing them into thin slices. Wash and drain raspberries. Place peaches in a medium mixing bowl. Add seasonings, lemon juice, sugar, almond extract, and THICK GEL and mix together. Add raspberries and gently stir. Pour into lined slow cooker.

In a large bowl, add the oat flour oats, sugar, almond extract,  brown sugar, apple pie spice and brown sugar. With a pastry fork, cut in the butter until it resembles coarse crumbs.  Stir in the pecans. .  Pour the streusel over the raspberry peach mixture.  Cook on High 2 hours or on Low for 4 hours.  For the last hour of cooking remove the lid partially so that the crisp will get crisp.  Serve with whipping cream or vanilla ice cream.

Ingrdients

Peaches

All Mixed

In Slow Cooker

Cooking

Crispy and Ready

YUM!

CHOCOLATE PEANUT BUTTER BROWNIES

INGREDIENTS:

(Wet)

1 cup butter, softened

½  cup white sugar (extra fine white baker’s sugar works awesome)
½ cup brown sugar
3 eggs

1 teaspoon vanilla paste or extract

2 Tablespoons Creamy Peanut Butter
(Dry)

½ cup cocoa powder
1 cup all-purpose flour ( ½  cup all-purpose, ½ cup Whole Wheat Pastry Flour)
½  teaspoon baking powder

½  teaspoon salt

3 Tablespoons Chocolate Peanut Butter Powder (PB2 with Premium Chocolate***)

½ cup peanut butter chips

½ cup milk chocolate chips

¼ cup Reese’s Pieces

Topping

1 cup milk chocolate chips

2 cups peanut butter chips

DIRECTIONS:
In a mixer with a medium bowl, cream butter, eggs and sugar.  Add vanilla and peanut butter.  Mix until combined.  Mix dry ingredients then add slowly to wet ingredients.  Add ½ cup peanut butter chips and ½ cup milk chocolate chips at the end of your mixing. Grease a 9"x13" pan.  Pour batter evenly into pan.  Sprinkle and gently press down the Reese’s Pieces over the batter.  Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.  Immediately sprinkle the topping chips over the baked brownies.  Cover with foil for 3 minutes.  Remove foil and spread the now melted chips over the brownies (I like to use an angled spatula to do this).  Let cool completely and let the chocolate set (Several Hours).  Cut into squares and serve.  Store in an airtight container in a cool dry place.

Ingredients

PB 2 with Chocolate

Creamed Butter and Sugar

Wet Ingredients

Batter

In the baking dish

Reese's added

Just out of the oven with Chips melting

Chips melted and spread, with Peanut Butter Chips scattered on top

***Where to purchase PB2 with premium chocolate: 

In the Sacramento area Whole Foods Markets carries it in the store and Nugget has a similar item, different brand.

Nugget (has a chocolate powdered peanut butter called - JUST GREAT STUFF)
ONLINE RETAILERS (Click the hyperlink and it will take you to the site):

AMAZON

REI

GNC