How To make Peanuts and Slivers
2 lb Peanuts, raw, shelled and
Skinned, about 6 cups 6 Whole heads fresh garlic
Peeled and sliced to make About 2 1/2 cups slivered Garlic. Vegetable oil for French Frying peanuts and garlic Separately Salt to taste Place peanuts in wok that has been preheated with oil to medium-high. Make sure there is enough oil in wok to cover peanuts. Stir peanuts constantly, being careful not to burn them. As peanuts begin to brown slightly, lower heat to simmer, continuing to stir, and cook until light golden brown. Drain peanuts well in wire basket and let cool. Place garlic in skillet pre-heated with 1 1/2 cups vegetable oil until it reaches medium-high. Stir garlic constantly to attain a consistent color and to prevent burning or sticking of garlic. As garlic browns slightly, reduce heat to low and continue to stir and cook until garlic is crisp and light golden brown. Drain garlick in the same manner as peanuts, breaking up any cluster. Cool. Combine peanuts and garlic and salt to taste. Store in airtight containers until ready to devour!
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
2012 Ree Drummond, All Rights Reserved
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network