Amish Peanut Butter Pie

Yummm oh yummmm!  And yes please! 

Your family will be so happy when you make this luscious pie for them. 

I have a similar recipe...

No Bake Peanut Butter Pie..

that's made with instant pudding. 

(I love having the option to make it sugar free that way)...

This recipe is made from scratch and also has layers of a peanut butter/powdered sugar mixture that sweetens it a little more. 

Folks often ask why a recipe claims to be "Amish". 

from what I've read, I'd have to say it's because it's a 'simple' recipe, using ingredients you'd have on hand. I know several folks who LOVE 

their Amish cookbooks!

On my blog, I also have these "Amish" recipes...

(click on links below) 

Amish Cinnamon Swirl Quick Bread

​Simple Amish Stovetop Custard

Amish Cheeseburger Soup

Back to this pie recipe...the pudding part isn't real sweet, but the 

powdered sugar/pb mixture sweetens it up...

And yes, you can certainly make this with a baked pie crust if desired! 

Here you go!  Enjoy every tasty bite! 

(hover over photo to pin) 

AMISH PEANUT BUTTER PIE 

1 9" graham cracker pie crust

PUDDING: 

1 c. half & half

(May use regular milk) 

3 egg yolks

1/2 c. cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

(real is best!) 

2-1/2 c. milk

3 Tb. butter

1/2 c. sugar

1/3 c. peanut butter,

creamy or chunky 

CRUMB  MIXTURE:     

1 c. powdered sugar

1/2 c. peanut butter

TOPPING: 

1+ c. Cool Whip, thawed 

(Meringue idea below!) 

In a large bowl, whisk the egg yolks until fluffy;  gradually add the 1/2 & 1/2, cornstarch, salt, and vanilla until smooth; set aside. 

In large saucepan, heat 2-1/2 c. milk, butter, sugar and peanut butter until just 

before boiling.  Add a cup of the hot milk mixture to the cornstarch mixture slowly while whisking and then add it all to the hot milk mixture, whisking until smooth. Continue to heat until mixture thickens.  Remove from heat and let cool about 10 minutes, then chill with plastic wrap directly on top of pudding to prevent getting 'skin'. 

In medium bowl, combine powdered sugar and peanut butter together until it becomes coarse crumbles; set aside. 

When pudding is cooled, add about 1/3 of the pb crumbs to the bottom of the pie crust. Add half the pudding to the pie shell; sprinkle another 1/3 of the crumbs, then pour remaining pudding over. Top with Cool Whip, then the reserved crumbs.  Chill before serving. 

(My sis-in-love makes a similar pie and uses the 3 egg whites to make

a meringue. Beat egg whites until stiff, then add 1/4 tsp. cream of tartar.  

Spread meringue over HOT filling; then sprinkle remaining crumbs and bake

12 - 15 minutes at 350*) 

You might also enjoy...

Easy Peanut Butter Cookies from a Cake Mix

   

  

  

1-Minute Nutterbutter Fudge (Microwave)

​

Easy Clam Chowder w/bacon (Copycat Sweet Tomatoes Restaurant)

I'm excited to share another copycat recipe with you!

Hubby and I enjoyed the luscious food at Sweet Tomatoes restaurants while we were blessed to spend the winter in Florida this year. 

If you're not familiar with Sweet Tomatoes, (known as Souplantation in other parts of the country) they have very long salad and soup bars, plus wonderful bread selections and desserts too!  

If you'd like to read more about them, read this post sharing

Simple Carrot Raisin Salad , that's another Sweet Tomatoes copycat. 

Anyway...my sweetie's favorite at the soup bar is ALWAYS the Clam Chowder!

So after we got home, I searched for a similar recipe and found the one that is a Sweet Tomatoes copycat.(Thank you Google!) 

It calls for 2 cups of potatoes, cooked.  I simplified the recipe by using a can of small potato cubes, rinsed and drained. 

All I had to do was dice, and fry,  the bacon and onions, warm the milk (per directions), open the can of clams and throw it all together.  

It takes us back to the beloved chowder at Sweet Tomatoes.

We will definitely be having this again and again. 

Do hope you'll give this a try and fall in love with it too. 

EASY CLAM CHOWDER WITH BACON 

3 slices bacon, diced

(I used 4!) 

1/2 c. onion, diced

2 c. milk, divided

1/2 c. half and half

2 c. potatoes, julienne cut

(like long thin strips...not necessary...cubes work well too) 

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. celery salt

1/4 tsp. sugar

1 can (6-ozs.) minced clams, UNdrained

Optional:

3 - 4 Tb. flour whisked with 1/4 c. milk for thickening, 

if desired

Yield: 4 servings 

Cook potatoes until done, but firm.  Drain water and set aside.  Place 1-1/2 c. milk and the half and half in a saucepan over medium temperature; heat just until it begins to boil. Remove from stove and set aside.  

(Scalding milk with help prevent it from curdling.)

In a large skillet, fry bacon over medium high to brown and release grease. Remove bacon when cooked; place onions in bacon drippings and saute until clear.  Add the scalded milk, cooked potatoes, clams with juice, and seasonings.  Bring to a slow simmer, stirring occasionally; simmer for about 20 - 25 minutes.  

Slowly add flour/milk mixture to chowder, stirring constantly until thick and creamy as desired. 

Serve with cheese and crackers or a sandwich for a filling and satisfying meal. 

Linked up at 
Meal Plan Monday

You might also like...

Chicken & Corn Chowder

Simple Cheesey Hamburger Soup

​

3 Fabulous Fall Beverages {Blast from the Past}

A mighty tasty treat that can be 'lightened' if you want...and it makes your house smell SO good! 

Crockpot Spice Pumpkin Latte

This is a simple drink that is topped off with spiced ice cream 

(that you season yourself)...such a special no-guilt treat! 

"Lightened" Hot Apple Pie Sipper

This is so simple - can be heated from 1-1/2 to 3 hours.

A great crowd pleaser!

Crockpot Hot Vanilla Milk

Mango Cream Smoothie

I have many smoothie recipes at my blog, but I think this may be one of my favorites!!

So thick & creamy and full of flavor. I LOVE the flavor of mango!!

When we spent the winter in Florida, we ate a lot of mangoes....mostly from Walmart or the stand up the road.  *-* 

Thanks to Courtney's Cookbook for sharing this terrific recipe with us at our Weekend Potluck linky party recently. 

I am very fond of the creaminess that adding yogurt or cottage cheese brings to a healthy smoothie. 

I forgot to add the protein powder, which would only make it richer and thicker, and adds lots of protein, but I did add some oatmeal to bulk it up. 
You'll never know it's in there because it will dissolve in the blending process.  I also added a few slices of frozen banana. 

One thing I love and appreciate about smoothies is that you can always add more fruit, or more milk, to get the texture you want. 

MANGO CREAM SMOOTHIE 

                                       3/4 c. almond milk
                                (I used almond/coconut blend)
                                       3/4 c. frozen mango

a few slices of frozen banana, optional 

                              1/3 c.  Greek yogurt or cottage cheese
                                   1/3 c. quick cooking oatmeal
                              1 scoop vanilla protein powder, optional
                                       1/2 tsp. vanilla extract
                                    1 - 2 pkts. Truvia or Stevia 
                                whipped cream for topping, optional

Add everything, but the whipped cream, to the blender and whir until smooth, about 45 seconds or so. Top with whipped cream and enjoy!!

Yield: 1 tasty serving

Linked to Full Plate Thursday
           Weekend Potluck
           Meal Plan Monday

You may also like...

Cranberry Banana Cheesecake Smoothie

Pina Colada Oatmeal Smoothie

Peach Cobbler Smoothie

​

Crockpot Hot Vanilla Milk & WEEKEND POTLUCK #200!!!!

WELCOME TO WEEKEND POTLUCK!! 

(Drum roll please........)

 We have prizes!!!!!
(Please be sure to enter our giveaway through the Rafflecopter below)

AND....

When I share something worth sharing...again...

This is great to serve to your evening guests..

no caffeine, and it will actually help them sleep better.  Add flavored coffee syrup...we like raspberry. 

Crockpot Hot Vanilla Milk

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Nitey Nites (Cookies) by The Better Baker

(many thanks y'all!!)

Recipes that caught our attention ~

Coconut Cream Cake by Kleinworth & Co.

Mini Cheese Balls by Coffee With Us 3

And, a personal favorite ~

Slow Cooker Salted Caramel Hot Chocolate by Tornadough Alli

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

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An InLinkz Link-up

Vanilla Chai Protein Breakfast Shake

I have been in love with chai....a creamy and sweet Indian tea...for many years. So anytime I see it in a recipe, I get right on it.

This recipe is so simple and so delicious. If you want to steep the tea bag...as I did..you need to think ahead so the milk can chill...otherwise, just add the spices until you get the taste you like.

I had never had cardamom before I enjoyed my first chai, but it's definitely necessary to make it taste like the 'real deal'. 

I added protein powder to this so it would hold me through the morning. 

Hope you'll enjoy it soon. 

VANILLA CHAI PROTEIN BREAKFAST SHAKE

1 very ripe frozen bananas

(I keep banana slices in the freezer on hand for recipes like this)

1 c. milk of choice 

(I used unsweetened vanilla almond milk..only 30 calories per cup!)

1/2 tsp. each cinnamon and ginger

dash of each of these; pepper, cardamom, cloves and nutmeg

(Or you can eliminate spices and steep a chai tea bag in hot steamed milk...then chill before blending everything)

1/2 tsp. vanilla extract

1 pkt. sweetener (I prefer Truvia)

whipped topping - caramel and chocolate syrups for garnish

Combine all ingredients in blender; blend for at least a minute until smooth and frothy. Serve cold or you can make this warm too if you prefer. 

Linked to Weekend Potluck

You may enjoy these other wonderful beverages...

Skinny Frozen Hot Chocolate

Healthy Peanut Butter Cup Smoothie

Homemade Starbucks Caramel Frappuccino

​

Eggless Eggnog (Sugar Free Option)

(This will be my last NEW recipe post for the year...I will be taking a break over the holidays and will plan to return on Friday, January 2nd, 2015 for our Weekend Potluck party!) 

May you and yours enjoy a blessed and merry CHRISTmas season and a very happy new year! I am so grateful to be a part of your world and thankful to have you in mine.  Thanks again and again for all you've done to support me this year and for sharing my recipes like you do!

OH.MY.GOODNESS!

This easy recipe says 'HAPPY HOLIDAYS' for sure....it's great for Christmas or New Years. 

I just love so many wonderful holiday recipes floating around in blog world....

And this is definitely a favorite.

I've never been fond of drinking store-purchased eggnog.  It's just too thick, so I've always added more milk.  I use to have a cooked recipe that I would chill and mix with the store-purchased product. 

But after finding this recipe at Mandy's Recipe Box , then trying it, and being impressed! there's no turning back. My family LOVED it too. 

This is wonderful cause it tastes just like eggnog...has no eggs...is no cook, and you can even make it sugar free - which is what I did for my family. 

I have some of this luscious beverage in the fridge now and I'm trying to keep it 'hidden' from hubby so we can have some this coming week! 

EGGLESS EGGNOG (No Cook)

1 sm. box (4-serv. size) instant (sugar free) vanilla pudding mix

4 c. milk

(I suggest you use 2% for fullest flavor, but 1% works too)

4 c. heavy cream

1/3 - 1/2 c. sugar

(I used xylitol)

2 tsp. vanilla extract

2 -  3 tsp. rum extract

Garnish: whipped cream & nutmeg (fresh grated is best) 

In a large bowl (or blender) stir together dry pudding mix and 1 C. milk. 

When mixture beings to thicken, add remaining ingredients... 

(except garnish).

Mix well. Cover and chill for at least 2 - 3 hours. 

Garnish with whipped topping and a sprinkle of nutmeg.

Yield: 1/2 gallon.

Linked to Weekend Potluck
           Meal Plan Monday

You may also enjoy...

Hot Caramel Apple Cider

Slow Cooker Spiced Cranberry Apple Cider

​

Crockpot Hot Vanilla Milk

OOOOO - this one'll make your tongue wag for sure...and beg for more. 

And it's sooooooooooo easy!!

A very simple mixture of milk, sugar, hot water and vanilla (or your favorite) coffee syrup. I'm making RASPBERRY next time!

Put it in your crockpot and you are good to go!

I was so delighted to come across this recipe at The Frugal Girls I made it the very same day I found it...that doesn't happen often.

I can't wait to serve this one to friends...

It's great for the holidays, but perfect for any winter-time warm up! 

CROCKPOT HOT VANILLA MILK 

1/2 c. white sugar

(may use substitute like xylitol)

1 c. hot water

5 c. (2%) milk 

6 - 7 tsp. french vanilla (coffee) syrup 

(more or less according to preference)

In large saucepan, combine sugar and hot water. Stir; heat just until it just begins to boil. Transfer to crockpot; add milk and flavored syrup. Stir; cook on high for 1-1/2 hours or low for up to 3 hours. 

Serve in mugs; top with whipped cream and sprinkles of cinnamon if desired. 

Linked to Full Plate Thursday
Whatcha Crockin Wednesday
Meal Plan Monday

You may also like...

Hot Cinnamon Milk Mix

Pumpkin Spice Mochaccino Mix

​

Pumpkin Spice White Hot Chocolate

Last week I shared a recipe for Pumpkin Spice Hot Chocolate.
This week's post is a dressed up version of that one...this one
has added white chocolate.  MMM! 

I am soooo in love with seasonal drinks this time of the year.  Especially warm ones.  I love simple and easy ones like this so I can be satisfying my craving in no time at all.  

Thanks to Tidy Mom for sharing this yummy concotion.  I did see the link at Miss Information when she shared 40 fall beverages.  MMMM! 

PUMPKIN SPICE WHITE HOT CHOCOLATE

1-1/2 c. whole milk (I used 1%)

1/2 c. canned pumpkin puree

1/2 tsp. pumpkin pie spice

(click here for homemade recipe)
pinch of ground cloves
(I added a pinch of nutmeg also)

1/2 tsp. vanilla extract

pinch of sea salt

2 ozs. white chocolate, roughly chopped 

In small saucepan over medium heat, combine milk, pumpkin and spices. (Stir spices into pumpkin first for a smoother end result). Heat until just before it boils, stirring constantly.  Remove from heat and stir in chocolate, reserving some to garnish your drink. 

Just before serving, top with whipped cream (the more the better!)...add a few shavings of chocolate and sprinkle with cinnamon or pumpkin pie spice. 

Yield: 2 servings

Recipe can easily be doubled or tripled. 

Linked to Weekend Potluck
   Gooseberry Patch Roundup - Pumpkin