Frozen Peanut Butter Pie


  • 2-1/4 c whipping cream
  • 1-1/4 c creamy or chunky peanut butter
  • 1 c powdered sugar
  • 1 cup (about 15) bite-size chocolate-covered peanut butter cups, chopped
  • 1 purchased chocolate cookie crumb pie shell
  • 6 chocolate-covered peanut butter cups, halved (I prefer Reese’s but if you are really strapped on cash store brand works)


  1. In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature.
  2. Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
  3. Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with halved peanut butter cups. Freeze about 3 hours or until nearly firm.

Makes 12 servings


Veggie Sail Boats


Ingredients/Supplies You’ll Need

  • Veggies (peppers, cucumbers, etc.)
  • Spreads (hummus, etc.)
  • toothpicks
  • Cheese slices
  • knife
  • spoon (to hollow veggies)


  1. Cut the vegetables in half and hollow out the vegetables.
  2. Cut a little off the bottoms so that they can lay flat.
  3. Fill the veggies with your choice of spread.
  4. Assemble the sails with the toothpicks (optional) and cheese.
  5. Now set sail! 😉

Chewy Granola Bar


  • 3 c. rolled oats
  • 1 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/2 c. melted butter
  • 1/2 c. brown sugar
  • 1/2 c. honey
  • 1/4 c. oil


  1. Combine ingredients until mixed, then add: 1 c. chopped nuts, 1/2 c. raisins and 1 c. chocolate chips
  2. Press into a 9×13 greased pan.
  3. Bake at 325 degrees for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned! 😉

Warm Grapefruit Tea


  • 2 cups ruby red grapefruit juice (squeezed from 2 grapefruits)
  • 2 to 4 tablespoons honey
  • 1 cinnamon stick
  • 1/2 teaspoon whole allspice berries


  1. In a medium pot, combine juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.

Blackberry Basil Sorbet


  • Approx. 4 cups blackberry juice, strained of seed
  • 2 4-inch sprigs any kind basil, leaves and stems (Greek Columnar, Purple Ruffles or Dark Opal)
  • 3/4 cup sugar or 1/2 cup sugar plus 1/4 cup stevia or Truvia
  • Juice of 1 freshly-squeezed lemon


Pour into a blender and blend until the basil is no longer visible – about 2 minutes
Chill the juice for at least 2 hours.

Add ice and blend.


Pour into sorbet maker, filling three-fourths of the way to the top. Turn (or turn on if using electric sorbet maker) and turn every couple of minutes until frozen – about 12-15 minutes. Serve immediately or put in refrigerator for 30 minutes until ready to serve.