Friday, August 31, 2012

Chocolate Peanut Butter Fudge Oreo Cookie Pie

I spent the past week in Colorado for my brothers high school graduation. I had a wonderful time visiting with family and old high school friends but I was missing something… cooking.

My mom is eating healthy now (and looks and feels great–go mom!) which means I can’t cook all of the fattening, delicious, artery clogging foods that I make when I’m home. Today is Brandon and I’s first day back home so I decided to make a nice dinner for the two of us. And a chocolatey, peanut butter-y, oreo-y dessert.

The presentation of this dessert is almost as incredible as it tastes. It looks like something that took forever to prepare when, in fact, it is one of the simplest desserts ever. Impress your friends or dinner guests with this Chocolate Peanut Butter Fudge Oreo Cookie Pie.

  • 1 ready-made Oreo pie crust
  • 1 (4 ounce) box instant French vanilla pudding mix
  • 1 cup cold chocolate milk milk
  • 3-4 tablespoons creamy peanut butter
  • 1 jar chocolate fudge sauce
  • 1 regular container whipped cream
  1. Microwave fudge sauce for 45 sec-1 min. for a thinner consistency. Carefully spread/frost the bottom and sides of pie crust with about half jar fudge sauce.
  2. In a bowl, blend instant pudding and 1 cup chocolate milk using a whisk.
  3. Using an electric mixer, add the peanut butter. Spoon onto the fudge layered pie crust.
  4. Top with whipped cream and drizzle with more fudge.

Shrimp Festival

My brother is graduating high school this weekend so I’m at my parents house helping my mom get ready for the big part on Saturday!

My mom knows how much I like shrimp–it has been one of my favorite foods for as long as I can remember. My mom has also been making this meal for as long as I can remember (maybe that’s why I like shrimp so much..). The mouth watering aroma of this shrimp is incredible–it is definitely a meal to make if you are expecting company!

  • 1 tbsp. plus 1 tsp. olive oil
  • 1 1/4 pound raw medium shrimp, shelled, deveined, with tails on
  • 1 tbsp. minced garlic
  • 1/2 cup dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup minced fresh parsley
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 4 lemon slices (for garnish)
  1. In a medium-size skillet, heat oil over medium high heat. Add shrimp and cook, stirring constantly, just until pink (about 2 minutes).
  2. Add minced garlic and cook, continuing to stir, for 30 seconds.
  3. Reduce heat to low.
  4. Using a slotted spoon, remove shrimp from skillet and place on a covered platter to keep hot.
  5. Add white wine, lemon juice, chicken broth, minced parsley, pepper and salt to skillet. Bring to a boil and cook until sauced is reduced by half.
  6. Spoon sauce over shrimp and garnish with lemon slices.
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