Peanut butter chocolate chip pie

This recipe and photograph is taken directly from Baked Bree


There is kind of an unspoken rule amongst my friends that I am expected to bring a dessert to cookouts or potlucks. It just wouldn't be an afternoon at my house without sharing pie or cookies (or both, whatever) over a cup of tea. This is my favorite all-season pie recipe.

For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons melted butter

Mix together and press into a pie pan. Bake at 375 degrees for about 8 minutes. Let cool and start on the filling.

For the filling:
2 cups heavy whipping cream
1 cup peanut butter (I use smooth)
4 oz. cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 cup chocolate chips

Whip the heavy cream and set aside. Cream together the peanut butter, cream cheese and sugar. Add the vanilla. Fold the whip cream mixture into the peanut butter mixture. Add the chips. Pour into cooled crust. Chill before serving. Enjoy!

Almond Chicken Salad

Once I went to a bridal shower for a friend and they served chicken salad sandwiches on luscious, buttery croissants and I may or may not have asked if I could take some home. And I may or may not have gone home with a half dozen in my purse.

TRUE STORY

Can I blame it on the fact that I was pregnant? Because I was and I am going to.

The point is that I love chicken salad. I've never had one I didn't like! There are endless things to love and endless ways to tailor the recipe to your personal tastes. My husband hates nuts of all kinds (well except peanuts but what kind of loon would want peanuts in their chicken salad?) My kids and I love them all so I made two batches of this to suit everyone. I added grapes but you could easily sub a Granny Smith apple or if you want to get REALLY wild, some dried cherries. BONKERS I KNOW but it's fab. Also, pecans instead of almonds would be delicious too.


Almond Chicken Salad

1 cup almonds, salted and roasted
2 whole boneless chicken breasts, cooked and shredded
1 cup of seedless grapes, halved
2 stalks celery, diced
1 green onion, thinly sliced
1/4 cup red onion, minced
1/4 cup parsley, chopped
1/2 – 3/4 cup mayo
Salt
Black pepper

If you want to make your own mayo (I admire you but yeah, I am not that person):
Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for a couple of weeks.

In a large bowl, stir together the chicken, grapes, celery, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.

Makes 4 delicious sammiches