Peanut Butter Brownie Yogurt Pie

This is so funny but the inspiration for this Yogurt Pie came from a girls trip to a burger restaurant. Mom, dear sister and I went to Twisted Root for burgers. The burgers were good, the toppings amazing, but the most memorable thing was the dessert we tried to share. We ordered one piece of Peanut Butter Brownie Pie. It came to the table frozen solid. All we had was plastic utensils to try to eat this thing. We struggled, bending most of the utensils just to saw and chip at the delicious peanut butter ice cream and brownie filling. Then there was the crust, it was a really thick homemade Oreo crust and it was rock hard. I was laughing as I watch my Mom and sister saw and stab at it trying to get a bite. Then it happened! One of them who will remain nameless to protect their reputation, picked it up with their hands and gnawed on it just to get a bite. I really started laughing then. Eventually after lots of laughing, no manners, sawing, bent plastic tools, the pie was gone. It was so good! The pie was really rich and decadent. I bet thawed a little bit, it would have been much easier to eat. 

On the way out of the restaurant Mom and I discussed how to recreate this pie at home. I was sure it would be pretty easy; peanut butter ice cream, oreo pie crust, brownies, I mean that sounds simple enough. Then I had the idea to try to make it a yogurt pie. I don't think we would save any calories, but maybe a little fat? It would definitely be packed with protein from the Greek yogurt and peanut butter. Well this weekend we gave it a try. It was really easy, more assemble than cooking. It was also just as decadent. The only trick is to mix the peanut butter with one carton of yogurt at a time. You want it to be thoroughly combined and a little fluffy before you fold in the whipped topping. We used store bought brownies cut into bite size pieces and folded them in as well. We were both pleased with the results. I will definitely make it again next time I have a peanut butter and chocolate craving.

P.S. My apologizes for the photography. 

I was at Mom and Dad's and did not have my camera with me.

Peanut Butter Brownie Yogurt Pie
Serves 6

Ingredients

2 cartons of light vanilla Greek yogurt
1 cup smooth peanut butter
12 oz. carton of light whipped topping (Cool Whip)
4 store bought brownies, cut into pieces
1 prepared Oreo cookie crust

Directions

Place one carton yogurt in a mixing bowl. Fill carton with peanut butter and add to bowl, combine yogurt and peanut butter really well. Add second carton of yogurt mixing well. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt. Cut 3 brownies into 9 squares each, fold into yogurt mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with the remaining whipped topping, and garnish with additional brownie pieces.

Note: Remove the pie from the freezer when you sit down to dinner. That way it is thawed just a bit and you will not bend any utensils or lose your manners when it is time to serve dessert. LOL!

No plastic utensils were harmed in eating this pie.

Linking to:

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Christmas Goodies

I have been doing some baking for our Christmas treat table. This is the first year I have done this. Usually in our small family we make one dessert for Christmas. But that table is one of the things I miss about the big family Christmas in south Louisiana. There was always a spread of sweet Christmas goodies. It might be on the cabinet counter in the breakfast nook or on a folding table or even on a dryer in the laundry room covered in a Christmas tablecloth. But you could always count on being able to pick out a little bit of your favorites for dessert. So this few days before Christmas, I made Candy Cane Blossom Sugar Cookies, Rudolph Peanut Butter Cookies and Barefeet in the Kitchen's Easy Dark Chocolate Almond Fudge. I just can't wait to see them all gathered in the designated goodie spot this Christmas. I hope you have a very Merry Christmas and that you find something sweet at your Christmas gathering.

PB&C Sandwich

This is not a recipe. It is more like a discovery. I never keep jelly in the house but I always seem to have peanut butter around. I guess it is because I use it to make Thai Style Peanut Dipping Sauce for spring rolls. The other day I was craving a good ole PB&J. I looked in the frig of course there was no jelly, but there was sweet chili sauce. You know the stuff you dip spring rolls in or use to make Asian chicken wings. Would that work? Yes it does! It has that salty, sweet and spicy thing going on. It is not hot and spicy. And it is not like sweet fruity jelly. It is savory sweet with a touch of heat. So delicious! A new twist on the peanut butter and jelly sandwich. I call it a PB&C or a Peanut Butter and Chili Sandwich. Try it! Let me know what you think. 

Do you have an unusual twist on the PB&J? Please share it with us.

PB&C Sandwich
aka Peanut Butter and Chili Sandwich
Serves 1

Ingredients

2 slices of bread
Creamy peanut butter
Sweet chili sauce(for spring rolls)

Directions

Spread one slice of bread with peanut butter. Spread the other slice with sweet chili sauce. Place slices together and cut in half.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
My Mixing Spoon: Random Recipe Roundup
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays - Sandwiches

Quickie Pad Thai

I discovered this recipe in Redbook magazine while at the hair salon back in August. The article was about 3 no cook pasta sauces. I wrote down the title of the article, the issue month and the ingredients for one of the recipes. I just new I would be able to find the recipes on-line. I have been so disappointed, I keep looking but have yet to see the article on-line. So I had to go it alone and try the recipe from the list of ingredients. It is a great easy weeknight recipe. It makes a lot of great noodles and veggies. The leftovers were perfect for lunch later in the week. The flavor of the sauce was well balanced and big on peanut flavor. I found for my taste, I would like a little more spice so I added a drizzle of Sriracha. It was perfect then. Dear sister wanted more salt so she added ponzu to her portion. So I suggest letting everyone customize their bowls with the garnishes of their choice. Definitely a recipe I will make again. Delicious!

Quickie Pad Thai

Adapted from: Redbook August 2013

Make 6 servings                                     

Ingredients

1 lb. linguine, dry uncooked

2 carrots, peeled and julienned

1/4 to 1/2 cup red onion, sliced

1to 1-1/2 cup sugar snap peas, sliced on the diagonal

For the sauce:

1/2 cup peanut butter

2 Tbsp soy sauce

2 Tbsp lime juice

1 Tbsp ginger, minced

1 garlic clove, minced

1/2 tsp sugar

1/2 cup water

For the garnishes:

1/4 cup cilantro, chopped

1/4 cup peanuts, chopped

1 lime, sliced into wedges

Sriracha hot chili sauce (optional)

Additional soy sauce (optional)

Directions

Place a large pot of water to boil. In the mean time, prepare vegetables and garnishes. Combine peanut butter, soy sauce, lime juice, ginger, garlic, sugar, and water in a small bowl whisk until smooth. Season the water with salt and drop pasta into boiling water. Cook pasta according to box instructions.

Drain pasta and mix with sauce, carrots, onions, and snap peas. Divide into bowls. Garnish with cilantro and peanuts. Serve with lime wedges, Sriracha and additional soy sauce.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
My Turn For Us: Freedom Fridays
Carole's Chatter: Food on Fridays - Nuts

Goldenland Spring Rolls with Thai Style Peanut Dipping Sauce

I have discovered I really like Thai food. My sister introduced us. One evening she delivered spring rolls and pork noodle salad to the house. I was hooked. I immediately took notes on the ingredients. I was going to recreate this meal one day. Little did I know the Thai/Sushi restaurant that made me a Thai fan would close. So sad, but it encouraged me to develop this recipe. They are fresh, crisp and creamy. I have read many other recipes, but have not found one that included avocado. Maybe that is the Sushi influence. In my humble opinion it is a must.
 

Shown on my sister's plate with Peanut Dipping Sauce(recipe below) and
Sweet Thai Chili Sauce(store bought).

Goldenland Spring Rolls

Serves: 2

4 (8”)round rice paper sheets or spring roll wrapper

4 imitation crab sticks

4 large shrimp, boiled and cut in half

2 leaves of red leaf lettuce, rib removed

1 medium avocado, sliced

1/2 cup match stick carrots

1/2 cup match stick English cucumber

Sweet chili sauce for dipping

Peanut sauce for dipping

Bring a 2 qt pot of water to boil with a few black peppercorns and a splash or two of vinegar. Place shrimp on a bamboo skewer. Try to straighten the shrimp tail so it will not curl in the boiling water. Boil the shrimp on the skewer until they turn pink and are opaque. It will only take a minute or two. Set aside or put in the refrigerator to let cool. When cool remove skewer, peel and slice in half.

Prepare and place all ingredients on a platter or cutting board so they are easy to reach. Place about a coffee mug of hot water in a shallow round dish or pie plate. Wet a kitchen towel and place it in front of you. This is your workstation.

Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Remove sheet from water and place on towel. Put one fourth of the ingredients on lower edge of wrapper. Start with lettuce, then crab, shrimp, carrots, cucumber and avocado. Roll up rice paper sheets over filling; jelly-roll fashion. Repeat procedure with remaining rice paper sheets, and ingredients. Cut each roll in half crosswise. Serve with dipping sauces and enjoy!

Nutrition Facts: (dipping sauces not included)

Amount Per Serving - Calories 270; Total Fat 15g; Total Carbohydrate 34g; Dietary Fiber 9g; Protein 9g; Calcium 3g.

Thai Style Peanut Dipping Sauce

Source: Unknown

Serves: 8, Yield: 1 cup

Ingredients

4 tablespoons peanut butter

2 tablespoons salad oil

4 tablespoons soy sauce

4 tablespoons granulated sugar

4 tablespoons distilled vinegar

1 teaspoon toasted sesame oil

2 teaspoons hot chili sauce, Sriracha

1/8 teaspoon ground coriander

Directions

Combine ingredients in bowl. Mix well with whisk. Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.

Nutrition Facts:

Amount Per Serving - Calories 113.1; Calories from Fat 71; Total Fat 7.9g; Saturated Fat 1.3g; Cholesterol 0.0mg; Sugars 7.2 g; Sodium 570.2mg; Total Carbohydrate 8.4g; Dietary Fiber 0.5g; Sugars 7.2 g; Protein 2.9g.

 

Linking to :

My Turn for Us: Freedom Fridays
Carole's Chatter; Food on Fridays: Sauces