Peanut Butter Chocolate Pie

this pie is so, so good. One of my most favorites.

1/2 cup chocolate chips
3 T. whipping cream
3/4 cup brown sugar
6 T. butter
1/3 cup milk
3/4 cup creamy peanut butter
1 container (regular size) cool whip

Melt chocolate chips and whipping cream in microwave. do this slowly so it doesn't burn.

Pour mixture in the bottom of a baked pie shell.

Add brown sugar and butter (cut into chunks) to a bowl. Heat in the microwave slowly. Try every 30 seconds. mix it up between times. The brown sugar needs to completely dissolve. Let cool slightly

Add milk and peanut butter to sugar/butter mixture. Bet with a mixer until well blended. Stir in cool whip. Blend together completely.

Poor PB mixture into pie shell.

Chill at least 2 hours.

Random Pies

I told a friend I would post a bunch of pie recipes on here. My family loves to make pies for Thanksgiving.

Here are a few that I can link to online sources:

This is the best lemon meringue pie...EVER!
Lemon Meringue Pie

Cranberry Orange Cheesecake

Mark's Pumpkin Bundt Cake

3 1/2 cups flour
2 cups sugar
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
3 large eggs
29 oz can pumpkin
1 cup milk or 1/2 and 1/2
1 cup butter
1 small pack of instant vanilla pudding.

Mix everything together and pour into a bundt pan. Bake at 350 degrees for 65 minutes or until done.

Pecan Pie

3 eggs
2/3 cup sugar
1 c. dark corn syrup
1/3 cup melted butter
1/2 tsp. salt
1 cup pecan halves

1. Mix eggs, sugar, corn syrup, butter, and salt. Stir in pecans. Pour mixture into unbaked pie shell.

2. Bake on bottom rack at 375 degrees until center jiggles only slightly when pan is shaken. This will be about 40 to 50 minutes.

4 Berry Pie

1 cup sugar
1/4 cup cornstarch
2 T. butter, melted and cooled
5 cups berries (I used triple berry blend from Sam's club)

1. mix sugar, cornstarch, and butter. Gently stir in berries.
2. Put mixture into unbaked pie crust. Cover with top crust. Line 12" pizza pan with foil to catch drippings.
3. Bake on bottom rack at 375 degres for 45 to 55 minutes.

This will drip over a lot. It takes a little while to set up too. If it's not cooled it will be runny, but delicious with ice cream!

Strawberry Upside down pie

3 egg whites
1/2 tsp vinegar
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla
2 cups strawberries
1/3 cup. sugar
2 T. cornstarch
1/2 c. water

Beat egg whites with vinegar and salt to soft peaks. Gradually add the 1/2 cup sugar and vanilla, beating to still peaks. Spread on sides and bottom of baked pie shell. Bake at 325 degrees for 12 minutes. Cool.

Mash 2 cups of berries. In a saucepan combine 1/2 cup sugar, cornstarch, and mashed berries. cook and stir until mixture thickens and boils. Cook 2 minutes. then cool slightly.

pour strawberries into shell with meringue. allow to cool.

top with whipping cream (NOT cool whip)... unsweetened.

YUM! this is one of my very favorite pies.

Turkey with Herbes de Provence and Citrus

I've used this turkey recipe (thanks Food Network) for the last few Thanksgiving dinners that I've cooked for, and it always turns out moist. It looks daunting becuase of the number of ingredients, but it is so easy to do.


1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.