Refreshing Root Beer Float Pie

Three steps to refreshing and wonderful root beer float pie!

Graham cracker crust
   1 1/4 cups graham cracker crumbs
   3 Tbsp sugar
   1/3 cup melted butter

Whipped cream
   1/2 pint whipping cream
   1 Tbsp sugar
   1 Tsp vanilla

Putting it all together
   3/4 cup A&W root beer
   1/2 cup milk
   1 package vanilla instant pudding mix
   1 graham cracker crust (from above)
   1 carton whipped cream (from above)

You can, of course, diet-tize this as you wish and buy the pre-made graham cracker crust and whipped cream if you must.

Make your graham cracker pie crust first.  Combine all crust ingredients in the 9 inch pie dish of your choosing.  Stir until well blended and then pack firmly into bottom and sides.  Bake 350 degrees for 8 minutes.  Cool completely.

While your crust is cooling we are on to the whipped cream creation. You have already chilled your beaters and metal bowl because you are awesome.  I find the best results if you begin to whip on one of the higher speeds and as it begins to thicken add a tablespoon or so of sugar and teaspoon or so of real vanilla.  I find it seems you need to beat for a really long time if you add these ingredients before it thickens.  I say "or so" with measurements because I dump without measuring but I think that's about the right amount.  More or less to your personal tastes.  Set in fridge until ready.

In large bowl, hand whisk (not beat) the root beer, milk and pudding for 2 minutes.  Let it stand for an additional 2 minutes until it begins to set.  Fold in the whipped topping - again fold! do not mix, beat or otherwise stir. Fold. Fold. Fold. Fold.

Spread into now cooled pie crust.

Chill overnight or as long as you can possibly wait before digging in!
Yummers....

Olive Dip

8 oz. cream cheese

1 c. olives, chopped

1/2 c. mayonnaise

2 tbsp. juice from olives

Looking for satisfying simplicity?  Here you go. Soften cream cheese. Chop up some green and black olives saving some juice from both. Mix thoroughly with remainder of ingredients. Best if you mix up the night before as the juices blend for a full flavor that you don't get if you eat it right away.

Tasty goodness in record time.  You're welcome.

I Dare You Rueben Dip

14.5 oz sauerkraut, drained
8 oz cream cheese, softened and cubed
2 cups shredded swiss cheese (or 6 oz)
2 cups shredded corned beef (or 4 packs of Buddig)
1/4 cup Thousand Island dressing

Pull out the slow cooker.  Mix all the ingredients in the slow cooker.  Turn on high and cook for 45 minutes - stirring occasionally.

Done.

I dare you not to eat the whole thing yourself.

Oh My Goodness, it's yummy and simple and quick.  Really, what more do you want?
Oh you want it to be fantastic cold too - ok it is.  Boom.

Blue Cheese Smashed Potatoes

2.5 # red potato
1/2 cup milk
2 Tbsp butter
6 oz crumbled blue cheese
6 slices cooked and crumbled bacon optional

Make like you are making standard mashed potatoes: Wash and prep potatoes.  Cut and place in water on stove.  Bring to a boil and cook until tender usually 15-20 minutes.

Drain potatoes and place back in the pot over low heat.  Add butter and milk and mash until you are happy with resulting texture.  If you prefer you can beat them or whip them. Whatever makes you happy is what we are going for. Mash in the blue cheese (and bacon if you wish).  Mmmmmm- tasty.

Tips: I highly recommend Shullsburg Blue Cheese from Shullsburg Creamery in none other than, yes you guessed it, Shullsburg, Wisconsin. It's not blue cheese unless it's Shullsburg blue cheese...Here's a pic of the chunk I bought from the store downtown.  It's a great and dare I say quaint Wisconsin town.  Go in fall to enjoy the leaves and beauty that this area has to offer...Plus! Bonus: Mmmm, cheese.

Cinnamon Puffs

1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/2 cup milk

For toppings:
1/3 cup butter, melted
1/2 cup brown sugar
1 tsp cinnamon

Preheat oven to 350 degrees.

Mix butter, sugar and egg thoroughly.  Mix flour, baking powder and nutmeg separately. Combine dry  ingredients with butter mix alternating with milk until mixed well.

Fill greased muffin tins 2/3 full and bake for 20-25 minutes.

With the toppings ingredients: Melt your butter and set aside.  Combine to make your cinnamon sugar mix in another bowl. If you use white sugar it will look better but if you use brown sugar it will taste better - brown sugar is the key to a great cinnamon roll or in this case cinnamon muffin topping.

Immediately remove from muffin tins and roll in melted butter and then coat with the cinnamon sugar mixture.  Serve hot!

Serve with eggs and sausage for breakfast, great as a dessert, and awesome as an anytime snack!

Peach Smoothie

You can of course substitute any number of ingredients to get your favorite results.  Super quick and easy to make.

Try juice of orange, tangerine, mango, or pineapple if you must.
Try fruits, or combos of fruits, of banana, mango, blueberry, strawberry or peaches sweet sweet peaches.

1 cup yogurt
1/2 cup juice
1/2 cup diced fruit
2 ice cubes - crunched is best

Put all ingredients in the blender.  Blend using the "smoothie" button if you have one otherwise blend until smooth.  Viola! Done.

Beginning with crunched ice cubes worked the best for me. Depending on the fruit you use will determine the thickness and consistency.  Fruit can be frozen although thawed, or fresh or canned.  Try V8 Fusion for the juice as a sneaky way to add some veggies.

Enjoy!

RipUp Pizza

This is like monkey bread but pizza style.  Sounds fun.  When it came out of the oven I didn't think much of it - it's a greasy mess, however once it's cold it's pretty wonderful.  If you are going to go through the effort of making a pizza I might just go traditional but this is different and fun.

Ingredients:
Pizza dough - enough for two pizzas
2 cups mozzarella cheese
1 cup Parmesan cheese
2 Tbsp Italian seasoning
1/3 cup olive oil
1 package pepperoni
1 or 2 clove(s) fresh garlic - sliced, diced or mashed

Preheat oven to 350 degrees

Cut pepperoni into smaller pieces
Rip dough into small pieces

Mix dough pieces with oil to cover evenly.  Leaving any extra oil obviously just makes this greasier - so it's your choice if you drain off any extra or leave it in there for added greasy goodness.

Toss with all other ingredients getting a good mix.  Pour into a greased baking dish.

Bake about 30 minutes or until top is bubbly and browning; being sure that the middle is fully cooked.

Flip over onto a plate while still hot.  Serve with a  side sauce.

Optional: eat cold and enjoy!

Marvelous Molasses Cookies

Ingredients:

3/4 cup butter, melted

1 cup white sugar

1 egg

1/4 cup molasses

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp all spice

1/2 cup sugar for tops

Directions:

In a medium bowl, mix melted butter, 1 cup sugar and egg until smooth.  Stir in the molasses.  In another bowl combine the dry ingredients.  Blend the dry mixture to the molasses mix. Cover and chill for at least an hour.  You'll want to keep this mix cool so you might start some and then stick the bowl back in the fridge until it chills again.  Chilling keeps it from being a sticky mess.

You've already preheated your oven to 375 degrees.  Roll the chilled dough into bite size balls -  walnut size.  Roll the balls into the sugar you set aside for the tops.  Place onto an ungreased baking sheet about 2 inches apart.

Bake 8-10 minutes and cool on a wire rack.  Sprinkle with any leftover sugar. 

They turn out quite flat so presentation may not be the greatest but they are superbly tasty and those who don't even like molasses cookies have commented that they love these!  Super special.  Enjoy!