Posted in Desserts, no bake, PIES, recipes, Uncategorized

Holiday Baking #Pies #Dessert

Holiday Eggnog Pie

TOTAL TIME: Prep: 15 min. + freezing

MAKES: 8 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup eggnog
  • 2 tablespoons sour cream
  • 1 teaspoon pumpkin pie spice
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 piece: 253 calories, 15g fat (8g saturated fat), 27mg cholesterol, 179mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 2g protein.

Directions

  1. In a small bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
  2. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
Editor’s Note: This recipe was tested with commercially prepared eggnog.
Attribution toTasteofhome.com/
Posted in no bake, recipes, Uncategorized

Snacks: #NoBake #Chocolate

Crunchy No-Bake Chocolate Peanut Butter Bars

 

These no-bake chocolate peanut butter bars are easy to make at home and taste better than any store bought candy bar!

Yield: 48 bite size pieces or 12-16 candy bar size pieces

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 2 hours 10 minutes (includes chill time)

 

Ingredients:

  • 1½ cups semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • ½ cup honey
  • ¼ cup unsalted butter
  • 3 cups cornflakes

Directions:

  1. Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
  2. Microwave for 2 minutes at full power.
  3. Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
  4. Gently stir in the cornflakes. Mix until well combined.
  5. Pour the mixture into an 8×8 square baking pan. Smooth the mixture across the pan and refrigerate until firm, at least 2-4 hours.
  6. Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.

Note-you can substitute crisp rice cereal for the cornflakes if you wish.

Attribution to : Two Peas & Their Podhttp://www.twopeasandtheirpod.com/