Super Easy Peanut Butter Layer Treat

MMMM There is not much that can go wrong when you mix peanut butter into a dessert. I whipped this up one night when we were having company and then again 3 days later because it went over so well.

1 package of graham crackers  (save 2 for the last step)
1 cup peanut butter
1 cup cream cheese
3 cups of whipped topping, separated into 1 and 2 cup increments
3T powdered sugar
chocolate sauce
3 T peanut butter

Spray a 9x9 inch pan with non stick spray. In a gallon size ziploc bag crush the graham crackers, remembering to leave 2 for the last step. Spread the crumbs into the bottom of the pan evenly.
In a microwave safe bowl combine the peanut butter, cream cheese and 1 cup of whipped topping and heat for 30 seconds until it is easy to mix. If you prefer not to microwave use a mixer to combine ingredients.  Add in powdered sugar and mix thoroughly.
Spread this mixture over the graham crumb layer, I find it easier to spread it if it is warmed.
Use the 2 cups of whipped topping that was set aside and spread this over the peanut butter layer.
With the chocolate sauce drizzle enough to your liking over the top and then warm the 3 T of peanut butter for 30 seconds and drizzle over the chocolate. Next use the last 2 graham crackers, break them into small bits in your hands and sprinkle over the top.
Let it set in the refrigerator with tin foil on top before serving (approx 30 min)

Enjoy!

Lemon Parsley Pasta with Lemon Sauce

MMMM If you live in Rochester, NY you are lucky to have access to one of the best public markets. The pasta in this recipe is purchased from there, however if you don't have the pleasure to live here, this is the website if you wish to order...
http://www.pappardellespasta.com/

1/2 lb Lemon Parsley pasta
1 T olive oil
1 clove minced garlic
1 jar Artichoke Hearts, chopped
1/2c white cooking white
2 T lemon juice
1/4c Parmesan cheese

Boil and cook pasta for approximately 9-11 minutes until cooked. Place pasta in strainer in the sink and let sit when completely cooked. In the same pot that you used to cook the pasta, heat the olive oil and add in garlic until sauteed.
Add in the rest of the ingredients and bring to a simmer. Add pasta back into the pot and stir to coat. Take off of heat source and let sit for approximately 5 minutes to allow sauce to thicken slightly.

Enjoy!

Homemade Nutty Goat Salad

I get this every time that I go to Great Northern Pizza but it's so easy to make at home!!

2 cups lettuce
1T goat cheese (I like the option available to my grocer, it's a goat cheese rolled with cranberries and cinnamon)
1/4 cup pecans
Croutons if you wish

Dressing
I just do a olive oil and balsamic vinegar, but be careful to not add too much balsamic vinegar otherwise it's overwhelming.

In a large bowl mix all of the ingredients and toss with dress, enjoy for a great summer meal!

Simple Summer Turkey Crissoant with Cranberry Mayonaise

I ordered this at a local bistro and couldn't stop thinking about it for 2 weeks so here goes my spin on it!

1 Croissant 
1 Roasted Turkey Breast
2 T Mayonnaise
1 T Cranberry Orange Chutney (typically in the specialty jelly areas of your grocery store)
Lettuce
Muenster Cheese




In a small bowl mix the mayonnaise and chutney, add more or less chutney to taste. 
Cut the croissant in half and on both sides spread the mayonnaise mixture, top with turkey, lettuce and cheese, enjoy!

Simple Juicy Pulled Pork- Slow Cooker

I make this in 2 quantities, either a whole pork shoulder for large gathering or half a shoulder for dinner with left overs.

Pork shoulder approximately 7 lbs
1 can rootbeer
1 small Vidalia Onion sliced (approximately 1/3 cup)
1t ground cloves
2 bottles of any barbeque sauce
3 cloves of garlic
1/4 cup honey

Spray slow cooker with non-stick spray, pour the rootbeer and place onions in the bottom of the cooker. Trim the layer of fat off of the pork shoulder and discard fat. You can leave the bone in the shoulder as it is difficult to remove.
Place the pork shoulder in the slower cooker and sprinkle cloves on top and place garlic on top of the pork. Cover with 1 bottle of barbeque sauce.

Cook for 8 hours on low, use a thermometer to check temperature on pork package to ensure pork is cooked fully. Drain the liquid mixture in a strainer and return any onions/ pork to the slow cooker that may have fallen into the strainer.


Once pork is cooked use 2 forks to shred, it will shred easily. Remove the bone.
With the 2nd bottle of barbeque sauce and 1/4 cup honey, cover shredded pork and mix well. Serve!!
I sometimes top mine with cheese :)