Tag: gordon ramsay potluck recipes

POTLUCK PEANUT BUTTER PIE

If you are looking for a GREAT recipe for a holiday potluck, this is it. It is very quick and easy to make and disappears from the buffet table first, followed by lots of requests for the recipe.

You can double or even triple this recipe for a big crowd. These photos were taken recently when I made just 1/4 of the recipe since we are empty nesters. You’ll just have to use your imagination for the 9 x 13 size.

CRUST
2 1/2 cups chocolate graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter

Combine all crust ingredients and press into a 9 x 13 pan (pushing up the sides a little) and bake in preheated 375° oven for 10 minutes. Cool on wire rack before you add the filling.

FILLING
(2) 8 ounce packages of cream cheese, softened
2 cups creamy peanut butter  (see note)
2 cups sugar
2 tablespoons soft butter
2 teaspoons vanilla
2 cups whipping cream

In your stand mixer, beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla.  Beat until the mixture is very well mixed and smooth.

In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don’t see any streaks of white.

Pour filling over the baked crumb crust. Frost with additional whipped cream and chill the whole thing for 3-4 hours.

NOTE: OK……here’s a warning…. if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling…..don’t freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise.

 
 

ANOTHER NOTE: You would think that a recipe with TWO CUPS of peanut butter would be very heavy, but this dessert is light as air!!

NOTE: HALF of this recipe will fill a 9″ pie plate perfectly.

This stuff is totally addicting!!

ENJOY !!!

Red Beans and Cornbread – Online Potluck of Recipes!

In honor of the upcoming National Cornbread Festival in South Pitsburgh, Tennessee, I’ve teamed up with Martha White and some of my blogging friends to have us a big old online potluck!

This will be my third year judging the Cornbread Festival and it has become an event I look forward to all year long. I love tasting all of the wonderful recipes home cooks like you have come up with. If you haven’t considered entering a recipe, I hope you will. It’s easy to do and I happen to know for a fact that y’all are some of the best cooks around! For complete details on how to enter, please click here. The deadline is February 28th, so fire up those ovens!

Below is the dish I’m bringing so make sure you grab the recipe, and at the bottom you’ll see a whole passel of other wonderful dishes so be sure and visit their blogs to gather up more yummy recipes for your family’s collection. 

You’ll need: Red Beans (leftover or in a can), Chopped Green Chilies, Diced Tomatoes, Polish Sausage, and a package of Martha White Sweet Yellow Cornbread and Muffin mix.

Seasonings are really up to you on this. A little bit of dry cajun seasoning would be great. I used a tablespoon of Seasoned Salt and 1/2 teaspoon of garlic powder.

You’ll also need the ingredients the mix calls for on the package

 To get started, dice up about 2 cups of polish sausage and brown it in a skillet over medium heat.

Add in all other ingredients.

Add in your seasonings.

Whoa! Who turned the lights down?

Bring this to a boil while stirring constantly, then reduce to a simmer and allow to cook for about ten minutes, until it cooks down some, stirring every now and then.

Mix up your cornbread mix according to package directions.

Pour over top of skillet.

Bake at 400 for 17-20 minutes, or until lightly golden on top.

Get my recipe below and be sure and visit all of my other friends who are cooking up dishes for our online potluck!

Other Recipes We’re Sharing Today:

Add a Pinch: Tomato Basil Soup with Cornbread Croutons

Melissa’s Southern Style Kitchen: Cornbread and Sausage Quiche

Mississippi Kitchen: Cheeseburger Stuffed Cornbread

Mommy’s Kitchen: Chili Cornbread Skillet

Southern Bite: Mom’s Mexican Cornbread

Sugar & Spicy by Celeste: Buffalo Chicken Cornbread with Blue Cheese Salad

Syrup & Biscuits: Peachy BBQ Chicken and Cornbread Skillet

The Country Cook: White Chicken Chili with Cornbread Dumplings

Southern Pantry: Monte Cristo Cornbread Skillet

Ingredients

  • 2 cups chopped polish sausage
  • 16 ounce can red beans, undrained (Can substitute kidney beans)
  • 15 ounce can diced tomatoes, undrained
  • 4 ounce can chopped green chilies
  • 1 tablespoon Season All (Seasoned Salt)*
  • 1/2 teaspoon garlic powder*

Instructions

  1. In iron (or regular) skillet, brown sausage over medium heat. Add beans, tomatoes, and chilies, and spices. Stir.
  2. Bring just to a boil and then reduce heat and simmer about ten minutes, or until thickened.
  3. Prepare cornbread mix according to package directions. Pour mix over top of skillet. Bake at 400 for 17-20 minutes, or until lightly golden on top.
  4. *Have fun and customize your spices! Suggestions are Cajun seasoning, your favorite dried herbs, cumin, or even chili powder.

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http://www.southernplate.com/2014/02/red-beans-and-cornbread-online-potluck-of-recipes.html

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