Best Peanut Butter Pie Semi Homemaker Recipe Sandra Lee Recipes
PEANUT BUTTER PIE
Steps:
- In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
- Thaw slightly before serving and cut into thin slices because this is a rich pie.
PEANUT BUTTER PIE
Steps:
- Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
- In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
- Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
- Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.
STUFFED BELL PEPPERS SOUTHWEST STYLE SANDRA LEE, SEMI-HOMEMADE
This recipe is for stuffed bell peppers southwest style. It is from Sandra Lee's Semi-Homemade magazine August/Sept. 2009. It is delicious and filling. The kids enjoyed it too. It is fast and to table in no time. If you want a bigger kick use hot sausage if not use mild. If you can't find McCormick Grill Mates mix, I found a generic in the packet section of the local supermarket. Beware you might have extra filling depending on your pepper size so buy another pepper or save the filling and serve as leftovers the next day. Good stuff. Enjoy! ChefDLH
Provided by ChefDLH
Categories Kid Friendly
Time 25m
Yield 6 stuffed halves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. Line a baking sheet with aluminum foil.
- Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
- In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
- Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 517, Fat 27.3, SaturatedFat 10.5, Cholesterol 71.2, Sodium 746.5, Carbohydrate 46.6, Fiber 8.6, Sugar 6.5, Protein 24.8
SEMI-HOMEMADE CREAM OF ARTICHOKE SOUP - SANDRA LEE
From the Food Network Show Semi-Homemade with Sandra Lee. She made this look so good & so easy, I can't wait to try it!
Provided by Meredith .F
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
- Add artichoke hearts & cayenne pepper. Bring to a boil.
- Pour soup into a blender & mix until smooth.
- Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.
Nutrition Facts : Calories 212.5, Fat 15, SaturatedFat 7.9, Cholesterol 49, Sodium 681.3, Carbohydrate 16.6, Fiber 5, Sugar 2, Protein 6.3
PEANUT BUTTER PIE - SEMI-HOMEMAKER RECIPE (SANDRA LEE)
Saw this on Sandra Lee's Semi-Homemade. The recipe came from a viewer. The pie looks divine - light, fluffy, and full of yummy! Haven't made it yet, but wanted to make sure I didn't lose the recipe by posting on here.
Provided by SugaJ
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
- Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
- Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
- Thaw slightly before serving and cut into thin slices because this is a rich pie.
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