Not all recipes that appear in Idea Alley have been tested by the Arkansas Democrat-Gazette.
One can never have too many peanut butter pie recipes.
This one includes cream cheese and comes from Lynn Glover.
Lynn's Peanut Butter Pie
2 prepared graham cracker pie crusts, frozen
1/2 cup peanut butter, plus more as needed (Glover uses crunchy)
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 (8-ounce) carton Cool Whip
Spread a thin layer of peanut butter in the bottom of each pie crust.
In a bowl, combine the 1/2 cup peanut butter with the cream cheese and granulated sugar. Mix well.
Fold in Cool Whip. Spread mixture on top of peanut butter in crusts.
Refrigerate at least one hour or overnight.
Makes 2 pies.
Joe Riddle shares this recipe for cooking frozen green beans.
"Tasted just like the ones my mom used to make," writes Riddle.
Cheater Green Beans
2 (16-ounce) bags whole green beans, frozen
1 (10-ounce) bag frozen Seasoning Blend chopped onions (about 2 cups if using fresh)
1 cup bacon pieces
1 envelope onion soup mix
Water
Ground black pepper to taste
Put frozen green beans in large pot with onions and bacon pieces. Stir. Combine onion soup mix with about 1/2 cup water and pour over top. Cover and simmer on low at least 1 hour, stirring occasionally, or until beans are cooked to desired texture. Add pepper to taste.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 07/22/2015