Brownie Batter Dip

In our house this is referred to as "BIG OL' BOWL OF GOOD!"

And I'm not saying this has ever happened but I think that you could probably just eat this with a spoon and not bother using it as a dip. Again, I am not saying that that has ever been done, I'm just saying I believe that you could.

This is quick and very easy to make. I have made this on a number of occasions and it is wonderful to whip up when you have guests coming over.

Brownie Batter Dip

1 (8oz) package cream cheese, softened
1/2 cup butter (I use real butter), softened
2 - 3 cups powdered sugar (I use 3 cups)
5 Tablespoons flour
5 Tablespoons cocoa powder
2 Tablespoons brown sugar
3 + Tablespoons milk (varies based on desired consistency)
1 teaspoon vanilla
1 box graham crackers

With a mixer beat together the cream cheese and the butter until smooth.

Sift 2 cups powdered sugar and add it one cup at a time to the cream cheese mixture. Add 1 tablespoon milk and mix until combined.

Sift together the flour, cocoa powder and brown sugar. Add it to the cream cheese mixture along with the vanilla and 1 tablespoon milk. Beat until smooth.

Sift the last cup of powdered sugar and add it to the cream cheese mixture. Add milk until dip reaches desired consistency (I usually add one more tablespoon).

I serve this with broken up graham crackers, but my children also enjoy dipping pretzels in it. You could also use animal crackers.

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Amish Peanut Butter Pie

This pie was good, no wait, this pie was amazing!

A little labor intensive but oh so worth it!

This recipe is a family favorite, and I have made it one time!

There are still a few pieces in the refrigerator, but I have already had requests to make it again! Yep, its that good!









Yoder's Peanut Butter Pie (recipe taken from Foodista.com)

Pudding Mixture:
1 cup cold milk (I used whole)
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
3 egg yolks
3 cups milk (again I used whole)
3 teaspoons (I used 3 tablespoons) butter
2/3 cup sugar

Mix cornstarch, salt, 1 cup of milk, egg yolks, and vanilla with a wire whisk until smooth. Set mixture aside.

Heat 3 cups milk, butter, and milk until scalding (I heated it up on medium until the butter melted), stirring constantly. Add cornstarch mixture to hot milk while stirring with a whisk (I added the cornstarch mixture in a slow steady stream so that the eggs would not cook in the hot milk). Cook until thickened. Remove from heat before boiling.

Set in refrigerator and chill well (I put the pudding in a container with a lid, but due to the fact that it was hot when I put the lid on it, there was a lot of condensation on the pudding when I took it out. It was not really a problem, I just stirred it up before using and it was fine).

Crumb Mixture:
1 cup powdered sugar
1/2 cup crunchy peanut butter (I used creamy)

Mix powdered sugar and peanut butter till small crumbs form (I used my kitchen-aid mixer).

Assemble:
10-inch baked pie crust (I made a homemade crust. I will post the recipe for that at a later date)
2 cups whipped topping (I used store bought but next time I will be making homemade)

Place 1/2 of the crumb mixture into the pie shell. Spoon chilled pudding mix on top of crumbs. Place remaining crumbs on top of pudding, reserving a little to sprinkle on top (I forgot to do that). Top with whipped topping.

(The recipe does not say anything after that, but my advice would be to let it chill again before serving. I did serve it right away and it was a little runny and did not hold up well after being cut)

If you do make this pie (and I suggest that you absolutely make this pie) let me know what you thought of it and if you did anything different.

ENJOY!

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Time-Warp Wife