Wednesday, November 5, 2014

Triple Peanut Butter Cookie Pie

I was so excited when my mom pinned this recipe to my "Recipes to Blog" Pinterest board. I was even MORE excited when she told me that she was going to be making it for my sister's birthday. She made it the night before my sister's party to let the flavors blend, and rumor has it the pie was even BETTER the day after that! I don't see how- this pie was perfect peanut butter deliciousness.

Thanks for making this treat, mom. And thanks for being born, Heidi!


1/2 c unsalted butter
1 large egg
1 c brown sugar, packed
1 T vanilla extract
heaping 1/3 c creamy peanut butter
1 c all purpose flour
pinch salt
12 to 14 mini peanut butter cups
2/3 c peanut butter m&ms 


1. Preheat oven to 350*. Spray a 9 inch pie dish, or an 8x8 casserole dish with cooking spray. Set aside.
2. Melt the butter in the microwave for about 1 min on high power.
3. Let cool slightly, add the egg, brown sugar, peanut butter, and vanilla. Whisk until smooth.
4. Add flour and pinch of salt. Stir until just combined. Do not over mix!
5. Turn batter out in prepared pie dish, smooth with spatula.
6. Insert peanut butter cups into dough, so that the top is even with the top of the batter.
7. Insert m&ms to batter, pushing down.
8. Bake 28-30 mins or until a toothpick inserted comes out clean. Let cool 30 minutes before slicing and serving.

Recipe Source: Averie Cooks 

Monday, November 3, 2014

Manic Monday: Oven Baked Chili Dogs (and BEST CHILI EVER)

The recipe for these chili dogs could not be more simple. Perfect for a weeknight supper for these approaching cooler nights. 

You can customize these any way you want! Whatever your family likes on their hot dogs- feel free to add that. The world is your hot dog.

I used some leftover homemade chili for these dogs. I'm not usually a huge chili fan but OH. MY GOD. was this chili good. I included the recipe below. It's somewhat involved, great for a Saturday at home when you have time to let it simmer. If you don't have any leftover homemade best chili ever, feel free to use canned. 

The chili has a perfect amount of spice- don't let the peppers scare you. It has such an amazing savory  flavor I just know your family will love it like we did!


hot dog buns (I used top split buns)
hot dogs (I used Nathan's)
prepared chili
shredded cheddar cheese
chopped onion
*any hot dog toppings you desire!*


1. Preheat oven to 375*. Line a 13x9 baking dish with foil. Place your hot dog buns in the pan. Squeeze the mustard into the bottom of the buns.
2. Place hot dogs in buns.
3. Top with chili.
4. Top with cheese, then onions. Cover with foil. Bake for 30 minutes.
5. Let stand 5 minutes, then remove foil. Use a spatula to help you remove the dogs from the pan.



1 lb ground beef
1 lb ground pork
2 T olive oil
1 large onion chopped, divided
1 green bell pepper, chopped
1 habanero pepper, minced
1 jalapeƱos, minced
3 garlic cloves, minced
3 T chopped green onions
3 (15 oz) cans chili beans
1 (14.5 oz) can diced tomatoes
1 6 oz can tomato paste
1 (8 oz) can tomato sauce
1 12 oz bottle beer (I used Newcastle)
2 T cornmeal
1 c water
1/4 c chili powder
1 T ground cumin
1 t garlic powder
1/2 t cayenne pepper
1 T salt
1 1/2 t ground black pepper
1 c shredded cheddar cheese

1. In a large pan, brown the meats. Drain and set aside.
2. Add oil to pan, cook the onion, bell pepper, hot peppers and garlic until onion is translucent, about 5 minutes.
3. Add the meat back to the pan. Stir in the green onions, chili beans, diced tomatoes, tomato paste, tomato sauce, beer and water. Sprinkle with the corn meal, then add the chili powder, cumin, garlic powder, cayenne, salt and black pepper.
4. Bring to a simmer over medium heat. Simmer for at least 2 hours, the longer the better. Top with cheddar cheese and onions.
5. It is even better the next day!