No Bake Creamy Peanut Butter Pie

Ingredients:

8 ounces Oreos
4 tablespoons butter, melted
4 ounces semi-sweet chocolate chips (about 1/2 cup)
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
3-4 tablespoons Hershey’s Chocolate Sauce
8 – 10 regular size Reese’s Peanut Butter Cups, chopped and slightly crumbled

Directions:

Place the Oreo cookies in a food processor and pulse into fine crumbs.
Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
Place pan in the refrigerator while filling is prepared.
Pour the heavy cream into a mixing bowl and beat until stiff peaks form.
Transfer to a small bowl and store in refrigerator until ready to use.
Clean the mixing bowl.
Place the cream cheese and peanut butter in the mixing bowl.
Beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in the confectioner’s sugar.
Add the sweetened condensed milk, vanilla extract and lemon juice.
Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (this will help to lighten the batter, and makes it easier to fold in the remaining whipped cream).
Fold in the remaining whipped cream.
Pour the filling into the prepared springform pan.
Drizzle the Hershey’s chocolate syrup on top, and refrigerate for three hours or overnight before serving.
Immediately before serving, scatter chopped and crumbled Reese’s Peanut Butter Cups on top.


Source: 365daysofbakingandmore.com

Creamy Spinach

This is lighter than traditional creamed spinach. You can turn it into a spinach gratin by pouring on a little additional cream, topping with a mixture of grated Parmesan and Gruyere, and baking until browned and the pan is bubbling. When squeezing the spinach, save the last tablespoons of green juice to flavor soup.

Ingredients:

• 3 bunches spinach (10 to 12 ounces each), trimmed and washed
• 2 tablespoons unsalted butter
• 1/4 cup minced scallions or spring onions (white and light green parts)
• 3/4 cup heavy cream
• Scant 1/2 teaspoon salt, or to taste
• Freshly ground black pepper

Directions: 

1.Bring a large pot of water to a boil, salting it well (about 1 tablespoon) Add the spinach to the boiling water and cover the pot to return it to a boil. Uncover and boil the spinach until it wilts completely, about 1 min. Drain in a colander and hold the colander under cold running water to cool the spinach. Squeeze the spinach with your hands to remove excess water. (Don't worry about losing vitamins; you're mostly squeezing out water.) Chop the spinach coarsely (you should have about 1 cup); set aside.

2.In a large skillet over medium heat, melt the butter. Add the scallions and cook for 2 minutes, stirring occasionally. Add the chopped spinach, the cream, and the salt. Raise the heat to medium high. Cook, breaking up the spinach with a wooden spoon, until the spinach is tender and has absorbed most but not all of the cream and the pan is still a bit saucy, 3 to 5 minutes. Remove from the heat, season with black pepper, adjust the seasonings as needed, and serve.

Creamy Broccoli Salad

This salad is a family favorite -- perfect for picnics, potlucks, backyard barbecues and even holiday meals.

Ingredients:

   1/2 cup mayonnaise

1 tablespoon sugar

1 tablespoon red wine vinegar

4 cups fresh broccoli florets

1/4 cup raisins

1/4 cup diced red onion

1/4 cup McCormick® Salad Toppins™  

Directions:

1. Mix mayonnaise, sugar and vinegar in large bowl until well blended. Add broccoli, raisins, red onion and 2 tablespoons of the Salad Toppins; toss to coat well. Cover.
2. Refrigerate at least 2 hours or until ready to serve. Sprinkle with remaining 2 tablespoons Salad Toppins.