Culinary Cafe

Where Candie Cooks

Archive for September, 2009

Frozen Peanut Butter Pie

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Frozen Peanut Butter Pie

Prep Time: 0

Yield: 1

This decadently rich pie is extremely easy to make but don't tell your family or they will have you making it every night. Drizzle with chocolate syrup before serving for an additional wow factor.

Ingredients

  • unbaked pie crust
  • 1 cup creamy peanut butter
  • 1 - 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 8 oz package Cool Whip, thawed

Instructions

  1. Blind bake your pie crust at 400F for 15 minutes. Before baking poke crust or use pie weights to keep crust from bubbling up. Let crust cool before adding filling.
  2. Whip peanut butter with cream cheese until smooth. Add powdered sugar carefully and whip until incorporated. Add the thawed Cool Whip or if you are as impatient as me I put my Cool Whip in the Microwave for 1 minute to soften it enough to use. Whip until smooth, the sides of the bowl will most likely have to be scrapped.
  3. Pour filling into crust and smooth with a knife or spatula. Freeze for at lease one hour before serving. Can be topped with addition whipped cream but it is not needed.
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Potato Packets

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Potato Packets

Prep Time: 0

Yield: 6

Potato Packets

An extremely easy potato side dish that can be cooked either in the oven or my favorite way is on the grill. Serve with a dollop of sour cream and a splash of chives or scallions.

Ingredients

  • 6 Russet potatoes, cut into chunks
  • undefined
  • 6 tbsp Butter (regular, salted)
  • 1 pint Heavy cream
  • Kosher salt
  • Paprika
  • Garlic, granulated
  • Freshly ground black pepper
  • Basil, dried
  • 2 Tablespoons minced parsley

Instructions

  1. Pile potatoes and onions on a square of foil. Add 1 tablespoons butter, splash on a little more than a tablespoon of cream, then sprinkle on salt, paprika, garlic, basil and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender. If you are grilling don't be afraid to throw these on the grill but not over direct heat.
  2. These cute little foil packets can be served right on the plate! Serve with a dollop of sour cream and a splash of chives or scallions.
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Grilled Chicken

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Grilled Chicken

Prep Time: 0

Yield: 4

This chicken is guaranteed winner every time I make it. Even people who say they don't care for grilled chicken come back for more of this chicken.

Ingredients

  • 4 cups water
  • 1 cup kosher salt
  • 1/4 cup black pepper, ground
  • 1/4 cup brown sugar, packed
  • 1/4 cup mulling spices, whole
  • 1 cup cider vinegar
  • Quartered Chicken Parts, any quantity you need
  • Lemon pepper seasoning, to taste
  • Granulated garlic, to taste
  • 1 bay leaf

Instructions

  1. Bring water to boil in saucepan and add kosher salt, pepper, sugar, bay leaf and mulling spices. Stir and turn down to simmer for 5 minutes than turn off heat and let cool for 30 minutes. Add vinegar to cooled brine.
  2. Rinse chicken and remove extra fat. Place chicken in a non-reactive container and add 2 water glasses full of ice. Poor brine mixture over chicken and ice, cover and let stand for 1-2 hours. Remove chicken from brine but do not rinse. Sprinkle with lemon pepper and granulated garlic and maybe a bit of salt depending on how salty your lemon pepper seasoning is.
  3. This chicken should be grilled indirectly so only put coals on one side of your grill or only light one side of your gas grill. Get the grill hot and place the chicken on the cooler side of the grill until juices run clear. To get the grilled crispy skin move chicken to hot side just before removing from grill. Cooking your chicken with this method not only makes for very flavorful and juicy chicken but it also doesn't need watched carefully, just rotate the pieces every 15 minutes or so that everything cooks evenly.
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