Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator

Sunday, April 9, 2017

Seafood Fettuccine Alfredo / #SundaySupper

We are all about seafood today for #SundaySupper, and I have a Seafood Fettucine Alfredo for you that is easier to make than you think, and so creamy and wonderful, you will want to share it with all your family and friends!
Do you remember the frozen fish patties that were served in the lunchroom when you were in grade school? That was my first exposure to seafood!
Fast forward to my early 20's, and I am living in Las Vegas with my husband. At that time in the city, eating out was cheaper than eating in! Really! Every casino had a food deal, just to get you in the door. There was a lot of food out there to choose from, and seafood was plentiful! Shrimp, lobster, crab, fish, scallops~you get my drift. I couldn't get enough of the stuff! How could this amazing, fresh food possibly be any relation to those frozen fish patties of my past? I thought of it as an incredibly tasty luxury and I still do. The difference now is that I have learned how to make my own, and I want you to know how to also.

Seafood Fettuccine Alfredo
(printable recipe at bottom of post)
makes 3 medium sized orders

Seafood
1/4 pound Shrimp
1/4 pound White Fish
1/4 pound Scallops
Black Pepper

Alfredo Sauce
1/2 tablespoon Butter
1/8 teaspoon Minced Garlic
1 cup Heavy Whipping Cream 
1/2 cup Fresh Parmesan Cheese~shaved or shredded 
Black Pepper

Fettuccine Noodles
Cherry Tomatoes
Scallions
Fresh Bread, if desired
Clean and devein the shrimp. Chop into bite sized pieces.
Rinse and cut white fish into bite size pieces.
Rinse and cut scallops into quarters.
Season seafood with black pepper.
Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done. 
Start the water boiling and cook your pasta. I made homemade noodles for this dish, but dried noodles work perfectly also. I thought I would demonstrate how to make homemade noodles later. There is a learning curve, and I am still learning, but I would love to share a video of the "how to" at a later date.
Melt the butter and add the garlic together in a pan set on medium low heat. 
 Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
Plate your noodles in the center of your plate. Top with alfredo sauce.
 Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Thank you for joining me today! Many thanks to our host today, Christie, who blogs at A Kitchen Hoor's Adventures.
Keep scrolling to see many more seafood recipes from the #SundaySupper family. I know you will find one, (or more!) you will love!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


yield: 3 plates print recipe

Seafood Fettuccine Alfredo

INGREDIENTS:

Seafood
  • 1/4 pound Shrimp
  • 1/4 pound White Fish
  • 1/4 pound Scallops
  • Black Pepper
Alfredo Sauce
  • 1/2 tablespoon Butter
  • 1/8 teaspoon Minced Garlic
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Fresh Parmesan Cheese~shaved or shredded
  • Black Pepper
Other Items
  • Fettuccine Noodles
  • Cherry Tomatoes
  • Scallions
  • Bread, if desired

INSTRUCTIONS:

  1. Clean and devein the shrimp. Chop into bite sized pieces.
  2. Rinse and cut white fish into bite size pieces.
  3. Rinse and cut scallops into quarters.
  4. Season seafood with black pepper.
  5. Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
  6. Start the water boiling and cook your pasta.
  7. Melt the butter and add the garlic together in a pan set on medium low heat.
  8. Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
  9. Plate your noodles in the center of your plate. Top with alfredo sauce.
  10. Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Created using The Recipes Generator

Sunday, April 2, 2017

Bruschetta di Pomodoro / #SundaySupper

Recently I was introduced to a new pizza restaurant, not too far from my house. When it came time to order, I decided to try the bruschetta! I haven't had it in a long time, and wow, what a big treat it was! It was wonderful! I had forgotten how a good bruschetta could bring out all the flavor of the tomato. So, when I heard we were celebrating tomatoes today for #SundaySupper, I knew I would have to try and recreate that sensational dish! 
I got the look of the dish pretty well, but I did add onion to the bruschetta, mostly because I am an onion lover, and I think it tastes fantastic with tomatoes and garlic! Give it a try and let me know what you think!

Bruschetta di Pomodoro
(printable recipe at end of page)

1 Italian Cipollini Onion
5 Roma Tomatoes
3 pieces Sundried Tomatoes
6 Basil Leaves+3 Basil Leaves
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Minced Garlic
1 large Garlic Clove, chopped
1 large Garlic Clove, not chopped
Salt and Pepper
8 ounces Balsamic Vinegar
2-3 tablespoons Sugar
4+ slices of Focaccia Bread
1 large Garlic Clove, not chopped
8 ounces Fresh Mozzarella

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin. 
Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. 
Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large  garlic to rub it all over one side of each bread slice.
Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice. 
Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!

Thank you for stopping by today! I am so glad you did!
Thank you also to Rini from Healing Tomato for hosting today's fun and tasty event! 
Continue to scroll down to find tasty tomato recipes from the #SundaySupper family.

 Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

print recipe

Bruschetta di Pomodora

INGREDIENTS:

  • 1 Italian Cipollini Onion
  • 5 Roma Tomatoes
  • 3 pieces Sundried Tomatoes
  • 6 Basil Leaves+3 Basil Leaves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 large Garlic Clove, chopped
  • 1 large Garlic Clove, not chopped
  • Salt and Pepper
  • 8 ounces Balsamic Vinegar
  • 2-3 tablespoons Sugar
  • 4 slices of Focaccia Bread
  • 1 large Garlic Clove, not chopped
  • 8 ounces Fresh Mozzarella

INSTRUCTIONS:

  1. Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
  2. Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
  3. Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.
  4. Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
  5. Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
  6. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  7. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
  8. Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.
  9. Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.
  10. Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!
Created using The Recipes Generator

Sunday, March 26, 2017

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce / #SundaySupper

Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!
Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce 
(printable recipe at end of page) 
1 Fresh Lime 
1/2 Fresh Lemon 
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt  


Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
Once the shrimp are done, pour the sauce through a strainer into a bowl.
Immediately place the cooked shrimp in the ice bath that you prepared earlier.
While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency. 
Serve the chilled shrimp with the sauce!

 Enjoy this springy, citrusy delight!
Thank you for stopping by and visiting today! 
I would love if you would follow The Freshman Cook:
 
Continue to scroll down the page and find more delicious recipes for celebrating spring from the #SundaySupper family!
Thank you to Lisa from Jersey Girl Cooks for hosting today!

Sunday Supper Citrus Recipes That Will Make You Smile

Breakfasts

Main Dishes

Desserts

Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

print recipe

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce

prep time: cook time: total time:

INGREDIENTS:

  • 1 Fresh Lime
  • 1/2 Fresh Lemon
  • 1 pound fresh or frozen Shrimp (16-20ct)
  • black pepper
  • garlic powder
  • 1 tablespoon Butter
  • 2-3 ounces Orange Juice
  • 3-4 ounces Lemon Yogurt

INSTRUCTIONS:

  1. Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
  2. Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
  3. In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
  4. Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
  5. Once the shrimp are done, pour the sauce through a strainer into a bowl.
  6. Immediately place the cooked shrimp in the ice bath that you prepared earlier.
  7. While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
  8. Serve the chilled shrimp with the sauce!
Created using The Recipes Generator