Peanut Butter Cream Pie

Crust
10 Gluten Free Graham Crackers
1/3c. Salted Dry Roasted Peanuts
2 Tbsp. Melted Butter

Filling
1 1/2c. Heavy Whipping Cream
3/4c. Powdered Sugar
1tsp. Vanilla
3/4c. Peanut Butter

20-30 Chocolate Hershey's Kisses (unwrapped)

Preheat oven to 325*. Make sure oven rack is in center of oven. In food-proccessor, place graham crackers and peanuts. Process until they are finely ground. Add melted butter and pulse until incorporated. In 9" pie pan, use fingers to press mixture over bottom and sides. Bake for 15 minutes and allow crust and pan to completely cool (you may place in freezer to expedite this process).

Place whipping cream, sugar and vanilla in mixer. Beat on med-high until firm peaks form. In separate medium sized bowl, gently stir half of the whipped mixture and the peanut butter. Place mixture back in mixing bowl with remaining whipped cream. Beat on med-high until completely incorporated. Do not over mix.

Place Mixture in crust and place kisses on outer border of pie. Refrigerate overnight (minimum 4 hours).

Coming soon...

I am working on perfecting two recipies I discovered while on vacation: Polenta Lasange and Blackberry Cobbler!

Pork Green Chili

1 Pork Roast (3-4lbs)
3 cans stewed tomotillos
1 can diced green chillies
2Tbsp Oil

Cut fat off of roast. and cunt into 1 inch chunks. Heat oil in pan on med-high. You want the oil to sizzle when meat is placed in the pan. Brown meat until outside is crispy 3-5 min. Meanwhile place tomotillos and green chillies in blender and puree. Place pureed mixture in same pan with mean and cook on low heat for 2 hours until meat is cooked and tender.

Serve with Mexian Rice, Beans and Corn Tortillas.