If you’ve been a long time reader of my blog, you’ll know that I have a healthy respect for Kevin Lynch of Closet Cooking. Not only is he a talented home chef – with a dedicated following that rivals Martha Stewart proportions – he’s also the author of several cookbooks, has a recipe index that includes everything from Butter Chicken Burritos to Baklava French Toast, and the kicker: he’s Canadian.

Today, I’d love to pay homage to Kevin by re-publishing one of my very favourite recipes from Closet Cooking: Strawberry and Avocado Spinach Salad.

Says Kevin: “I had some avocados that needed finishing and since I had recently enjoyed using them in a salad I was thinking that another salad would be a good idea. Strawberries are in season so I had a bunch of them on hand and the idea of a strawberry and avocado spinach salad was born. I thought that salty bacon and tangy blue cheese would go well with the creamy avocados and sweet and juicy strawberries. I also had some fresh peas on hand I couldn’t think of a reason to not throw them into the salad as well.”

The recipe is ridiculously easy, since the only cooking involved is browning off the bacon. (And everyone can do that, right?) I’ve enjoyed this salad numerous times since it was first published in June 2008! Yes, after five years, I finally decided that it was selfish of me not to share. Enjoy!

INGREDIENTS

1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
2 slices bacon (cooked and crumbled)
1 handful blue cheese or goat’s milk cheese (crumbled)
1 handful pecans (chopped)

DIRECTIONS

1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing.

If you’ve got about two hours to set aside (trust me, that’s how long you’ll stay on Kevin’s website), please visit ClosetCooking.com.

With grilling season just around the corner, I’ve been dying to resurrect this recipe for Rosemary Grilled Chicken. The kabob recipe comes from a Williams Sonoma Grilling book, so yeah, you know it’s kind of awesome. Chunks of marinated, grilled chicken are so tender and juicy, they literally melt in your mouth. I love the chicken served over rice or stuffed in a pita with grilled veggies (just double the marinade and grill up some zucchini, peppers, sweet onions and button mushrooms).

I must have made this super-easy recipe over 10 times last summer, but I’ve been hesitant to try it on my grill pan, reasoning that the savoury, charred goodness should be limited to an outdoor grill. T-minus 2 months to BBQ season!

If you don’t have fresh rosemary, 1 teaspoon of dried rosemary will work in a pinch – but hey, live a little! Make the trip to the supermarket if you have to – nothing beats fresh rosemary. Enjoy!

INGREDIENTS

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar
4-5 skinless, boneless Maple Leaf Prime chicken breast halves – cut into 1 inch cubes

DIRECTIONS

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill to medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center and juices run clear. Serves 6.

Two nights ago, shortly after dinner, I had a lovely chat with a friend. A few moments into the conversation, she asked me, “Are you sick?”

“No,” I responded, confused. “Do I sound sick?”
“You sorta do…” she replied.

Huh. I thought to myself for a second, and then inspiration struck.

“Oh! Actually, I had a really spicy curry for dinner. You know, the kind where your nose starts running so badly, you just wipe your face with your sleeve, and you’re trying to talk but your tongue is on fire? That’s probably why I sound so nasally – I had an acute curry attack.”

We laughed and continued to chat, while I rummaged through the freezer for a popsicle.

I didn’t think much about it until I got on the phone with another friend, who also asked, ”Are you sick?”

“No…,” I responded. For a brief moment I was confused, and then -

“Oh my God, I had a really spicy curry for dinner,” I explained,  ”and I spent about 10 minutes having the contents of my nasal cavities running all over my face, so I think this is the after-effect.”

Who knew? I officially have an I-just-ate-curry voice.

We continued to discuss Indian food in general, and since she lives in Eastern Canada, how it’s so hard to find the delicious, authentic stuff that hasn’t been dumbed-down for Canadian palettes. Thankfully, here in Toronto, it’s quite easy to encounter amazing ethnic food of the highest quality – there’s an Asian market on every corner, and Halal Meat Shops are more common in Mississauga than 7-11′s.

(I kid you not: a 7-11 on a nearby, busy intersection just closed down and became an Indian grocery store. Business is booming!)

Now I know that not everyone has access to the appropriate ingredients for an authentic Vegetarian Korma, so I’m pleased to share this recipe that incorporates ingredients you can find everywhere. Some may say it’s one of those recipes dumbed-down for Canadian palettes – but I’m sorry; I just don’t have two hours on a weekday night to grind my own spices and mix my own masala. And, made as is, it’s actually quite tasty.

Darling husband cooked this exotic dish for dinner on Tuesday night, and even though our house still smells like Gerard Street, I can’t wait to devour the leftovers! An oh-so-simple recipe that will cure your curry craving in t-minus 30 minutes flat – plus, it’s a wonderful way to introduce vegetarian options to your weekly menu.

INGREDIENTS

1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2-3 medium-sized potatoes, cubed
4 small carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
1 teaspoon salt (or to taste)
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup coconut milk
1/2 cup plain yogurt
1 bunch fresh cilantro for garnish

DIRECTIONS

Parboil cubed potatoes for about 10 minutes or until just fork-tender. Drain; set aside.

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook, stirring occasionally, for 15 minutes to allow flavours to mingle.

Stir peas, green bell pepper, red bell pepper, coconut milk and yogurt into the skillet. Reduce heat to low, cover, and simmer an additional 15 minutes. Garnish with cilantro. Serves 4.

We’re BA-ACK!

Well, technically we’ve been back for exactly 6 hours… because after a late night flight and two flight delays… we didn’t touch down in Toronto until well after 2:00 a.m.

Did I mention that -10°C in the middle of the night, after vacationing in Florida, feels like pure torture?

Now I’d like to say that I’ve got my wits about me and am ready to bang off another brilliant blog post, but the truth is, I’m exhausted from four days of non-stop sight-seeing; two whiny children who slept at the wrong times and fought a few hundred times; and frankly, am depressed that I can’t live in Orlando year-round. It is quite honestly my happy place.

However, I realize that you’re probably tired of seeing my same old post from last Wednesday (in the spirit of family travel, I decided to shut down completely and enjoy time spent with my loved ones). So, to take myself back into a Florida state of mind, I’ll be making this recipe for Orange Granita with Balsamic and Mint Strawberries very soon (maybe even today). It’s just one of the fabulous recipes you can find on the Florida Citrus Facebook Page, where they feature a Citrus Recipe Swap. 

The thing I love about granitas is that while they sound incredibly sophisticated, they’re really just scraped ice. Ever wonder what to serve your boyfriend’s parents, a discerning friend, or others you’re out to impress? Serve them a granita. The traditional Italian ice dessert is the perfect way to cleanse the palette, particularly after a rich meal. And with the addition of orange juice, this dessert is full of purifying antioxidants and will satisfy most sweet tooths in a fresh, healthy way.

Think this dessert will take me back to the Sunshine State? I’m counting on it! I can already taste the tangy, citrusy goodness. Serve in martini glasses for extra panache.

¼ cup sugar
1¾ cup 100% Florida orange juice
1 Tbsp lemon juice
3 cups sliced fresh strawberries
1 Tbsp balsamic vinegar
3 Tbsp fresh mint cut into long, thin strips

Place sugar and 1/4 cup orange juice in a small saucepan, and bring the mixture to a boil.

Remove from heat and stir in remaining 1 1/2 cups orange juice and lemon juice. Pour the mixture into a 9-inch by 13-inch shallow pan and place in the freezer.

Every few minutes, stir and scrape the granita with a spoon to create an icy texture. This procedure takes about 30 to 45 minutes depending on your freezer.

Combine sliced strawberries, mint and balsamic vinegar in a small bowl and let sit while granita freezes. Serve 2 ounces of granita topped with 3 ounces of strawberry mixture in individual dessert bowls.

Weeks ago, just before my family departed for Orlando, my entire household came down with a dreaded winter cold. Sneezing, coughing, runny noses – if the symptom is listed on the side of an OTC cold product, trust me, we had it. And with just days before we reached our sunny destination, I was worried that our first trip to Disney World would be ruined.

“Get rest, de-stress and load up on Vitamin C,” my mother suggested. “As soon as you touch down into the lovely Florida climate, you’ll feel just fine.”

She was right, of course. Through a combination of aggressive hot citrus therapy and the balmy Florida weather, our cold symptoms melted away in a hurry. And is it any coincidence that the delicious orange juice and grapefruits that I was consuming before the trip happened to come from the sunshine state too? Let’s just say that I always feel better in Florida :)

Now I don’t normally make New Year’s resolutions, but this year, I’ve resolved to do one simple thing: incorporate as many fresh foods into my diet as possible. I am tired of feeling rundown and battling colds, and I figure the quickest way to good health is through good nutrition.

Will I follow through? Well, I even put it in writing, because somehow it makes me feel more accountable -

I’ve also developed an S-M-L action plan to implement my new dietary changes. What is S-M-L?

SMALL

My plan is to eat small amounts of the bad stuff – refined sugar, simple carbs, trans fats and those unpronounceable ingredients you find in practically every boxed food. Now I say small – and not total removal – because I truly believe that there’s a place for everything in our diets, and let’s be honest: I have two small children. Complete elimination of convenience snacks and foods just isn’t realistic. However, I can limit the amount of the bad stuff we’re exposed to, so when it’s time to enjoy that bowl of potato chips, it’s a treat – not a dietary staple. (more…)

You know how the Bible says, Judge Not Lest Ye Be Judged? Ahem, yesterday, I learned that I should never judge teenagers who attend high school dances, get drunk, and then claim they had no idea the punch was spiked.

Let me rewind. Yesterday, I had the pleasure of attending a good friend’s baby shower. There’s just something about a round, perfectly beautiful baby bump that makes me incredibly happy I’m not pregnant.

(Don’t get me wrong, I’m thrilled for the pregnant ladies! I’d just rather eat the contents of a garbage truck than have another kid myself. #nothanks)

Anyhoo, as I reconnected with old friends and chatted about this and that, we helped ourselves to a glass of punch. Curiously, the punch had a slightly acidic quality that we just couldn’t pinpoint, but nonetheless helped ourselves to another glass. And another.

“What kind of punch is this?” I asked my friend Miss V.
“No clue, it’s pretty good, though,” she responded.
“It sort of tastes like prune juice and ginger ale, but it’s quite delish,” I countered.

By the third glass, mid-sentence, suddenly a light went off. Holy Sh*t, I’m buzzed. And then it dawned on me – we were drinking sangria! Fellow shower attendee Miss A pointed out that only a lush wouldn’t be able to detect wine in a beverage. (Ahem – she couldn’t either; after drinking her first glass, she okay’ed the beverage for consumption by children! Oops.)

And so I spent the rest of the shower with a grin on my face and concentrated on not dropping my fork. (In a smart move, we all switched to bottled water in a hurry.) Hence, while I used to scoff at teen flicks where the main characters got toasted at the high school dance, I now realize that even the most responsible of party goers can be fooled by a spiked punch bowl. Lest ye be judged, indeed.

To honour my pregnant friend and her delicious Sunday Afternoon Sangria, I’d like to share one of the LCBO’s most popular recipes – a delicious wine punch that is best enjoyed with friends. Salud!

INGREDIENTS

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar
1 cup pitted Bing cherries
1 cup diced green apple
2 cups club soda (optional)

DIRECTIONS

In a large pitcher or bowl, mix together brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime in the mixture. Refrigerate overnight for best flavor. Just before serving, add cherries and green apple. For a fizzy sangria, also add club soda.

After all, I’ve been eating them my whole life. Yeah, I know – you too. But I suppose what sets me apart from the average PB&J-types is the fact that I’ll turn pretty much anything into a sandwich.

Chicken fingers, beef stir fry, sausages and peppers… give me two slices of Dempsters bakery fresh bread and allow me to work my magic. In fact, I’ve even concocted a Mashed Potato sandwich (layer warm mash potatoes with corned beef and beef au jus), Greek Salad sandwiches (remove the olives and layer with Natural Selections Oven Roasted Chicken and tzatziki sauce) and my personal fave, the Curried Chicken sandwich (shred leftover Thai yellow curried chicken and toss with chopped apple, celery and mayonnaise). Got leftovers? Then you’ve got your inspiration – just Sandwich It!

Today I’d love to share one of my favourite ways to get out of the lunchtime rut – a General Tao Chicken Sandwich. Super easy and super yummy!

What You’ll Need (Serves 2):

About 6-8 leftover chicken fingers
1/4 cup of your favourite General Tao stir-fry sauce
4 slices of flightly toasted Dempsters bread (choose your fave!)
Some crispy greens for colour (and health, obvi)

Just Sandwich It:

Toss the chicken fingers with the General Tao stir-fry sauce and warm through. (If you’re on the go, you can heat them in a microwave-safe dish). Use excess sauce as a spread for sandwich halves. Assemble the sandwich. Enjoy!

The crispyness of the chicken fingers perfectly sets off the sticky-sweet sauce. I chose good ol’ Dempsters White, because dammit, I love white bread. Betcha you’ll never look at boring chicken fingers the same way again!

For inspiring lunch ideas, head on over to Dempsters Facebook Page, where you can find tons of recipes with a twist. And, for even more delicious entrée options, visit Dempsters.ca.

I am a member of the Maple Leaf Foods Connects program. I receive special perks for my participation.
However, all opinions shared on this blog remain my own.

As a self-professed baker extraordinaire, I like to challenge both my skills and taste buds with a variety of sweet, scrumptious goodies.

This holiday season, treat someone you love to The Gift of Rice Krispies. But don’t you dare whip up a batch of boring old squares; not when you can create these masterpieces:

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Waving Hello Peeps!

As I’m off on the ##FPPlayAmbassador press trip – you know, cruising around the Western Caribbean – I asked some of my favourite bloggers to help keep my blog fresh while I’m away.

Today’s guest post is courtesy of one of my very favourite bloggers: Shauna MacKenzie from Kindergarten Confidential. Whether you’re a mommy looking for well-balanced, nutritious (and delicious) snacks – or just trying to find inspiration to get out of a food rut – you’ll want to follow her blog for sage advice, tips, and meal ideas everyone can make. Her recipes for Homemade Ice Cream Sandwiches, Baby Bok Choy and Mini Cheesecakes are in heavy rotation chez moi!

Blog Blurb: “When my son came home from Kindergarten with a list of nut-free snack ideas suggested by the school, I was disgusted by the amount of junk food listed. Do hot dogs really belong in a young child’s lunch bag? If the thought of preparing healthy, nut-free school snacks makes you cringe, worry not! I’m here to help with snack & lunch ideas, easy recipes, and tips to simplify this part of your busy life. Open your mind to delicious, healthy food that will stay with your busy bees throughout the day!”

Click here to visit Kindergarten Confidential.

Today Shauna so sweetly shared her recipe for Carrot Cake Muffins. Is it a muffin… or cake? You decide!

We all know that carrots are a delicious, über healthy vegetable that we should all be consuming daily. The convenience alone is good reason for daily snacking, along with high sources of fibre and vitamins.

We all know, as well, that children are easily bored by eating the same foods week after week. They may be tired of eating carrots raw with dip, or steamed and served with dinner. Get your little ones ready with their aprons and wooden spoons, and bake up a batch of Carrot Cake Muffins! I am ready and willing to share the absolute best carrot cake recipe EVER, given to me by my mother long, long ago. She still has the original Toronto Star newspaper clipping and this recipe has been passed along to family and friends with great results!

The recipe below is for a traditional carrot cake, cream cheese icing included – yum! I have provided instructions on making muffins. I ice the muffins for dessert or to treat my co-workers. For Aidan’s school snack I leave them plain, slicing into three portions. The muffins are very moist, full of flavour and they do not fall apart. He never misses the icing, but I sometimes spread a little in between the slices for an extra special treat. (more…)

Ah, Turkey Day. It’s been about 12 hours since we enjoyed our scrumptious Thanksgiving feast at my inlaws abode – and, great news, I can officially get up now. #toomuchturkey

Of course, one of the many benefits of having a mother-in-law who is a 5-star cook is 5-star leftovers, and lots of them. A couple of years ago after a similar turkey dinner, I called up a girlfriend to find out what to do with the abundance of extra goodies.

“It’s simple,” she said. “Just take a little of everything and throw it in a baking dish with some of this and some of that. And don’t forget the cheese.”

Translation: the BEST Turkey Shepherd’s Pie I’d ever had. It’s super easy to assemble, makes the most delicious, moist pie, and freezes exceptionally well. LOVE it for sticking in my husband’s lunch box on a random winter day – it’s comfort food to the extreme.

INGREDIENTS

2 cups cooked, cubed turkey, warmed
1 cup bread stuffing, warmed
1 cup turkey gravy, warmed
1 can whole kernel corn, drained
2 cups mashed potatoes, warmed through
2 tbsp milk
3/4 cup grated medium or sharp cheddar cheese
1/4 cup finely chopped red onion, sauteed in a bit of butter (optional)

*You may have noticed that the bulk of the ingredients should be warmed. This is to cut down on the baking time, and so you’re not dealing with a cold gelatinous mass when trying to assemble the pie. I recommend nuking the turkey, stuffing, gravy and potatoes in the microwave (separately, of course) for about a minute to take the chill out and make them easier to work with.

DIRECTIONS 

Preheat oven to 350°. Lightly grease a 9×13 inch baking dish, or 8 large ramekins.

(If you plan on freezing the pie, I recommend the baking dish. You can scoop the portions into a freezer container and you’re good to go. The ramekins are fabulous, though, if you’re having family or friends over for Turkey Take II and want to make an impression.)

Layer the cubed turkey meat on the bottom of the baking dish, followed by the stuffing. Drizzle the warmed gravy evenly over this mixture. Divide the whole kernel corn on top.

In a separate bowl, mix together the warmed potatoes, milk, cheddar cheese and sauteed red onion. Even spread the potato mixture over the contents in the baking dish.

Bake in a preheated oven for 20-25 minutes or until the potatoes are golden brown. Serves 8.

With Canadian Thanksgiving just around the corner, I’ve been racking my brain trying to think of the perfect dessert to top off a much-anticipated meal.

I really should consult my blog more often.

Nestled back in 2009, I found a recipe for Pillsbury Pumpkin Pie Squares that I just know will fit the bill. It’s an easy, delicious recipe for those who want the goodness of pumpkin pie without all the fuss (or have an aversion to rolling out dough like moi). Prep time is only about 15 minutes, and you’ll drool as the scent of pumpkin and spices fills your kitchen. Yum.

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A few weeks ago, I received an amazing package in the mail; a gift basket filled with little things to pamper myself. A few nail polishes here, some bath salts there. And the star of the show? VH Sauces Korean Barbecue Sauce.

What the Hell?

After locating a sweet card from the PR company, I quickly uncovered the pitch: Since VH Sauces creates quick and delicious meals, I’ll have a plethora of time to enjoy refurbishing myself! (Fingers crossed.)

Now in an effort of full disclosure, here’s what I did:

1. Swatched the nail polishes and looked through the goodies.
2. Called the PR company to say thank you for the thoughtful press drop.
3. Explained that there was no way I’d EVER think that VH Sauces Korean Barbecue Sauce could come close to the Korean BBQ sauce I make from scratch, so thanks but no thanks.

However, since I always like to keep an open mind, I promised that I would try the marinade… but to expect brutal honestly in my ensuing review. You all know I’m a huge fan of VH products… but could their tangy sauce have me licking my fingers to savour every last bit of flavour? Game on.

Or so I thought. The marinade sat in my pantry for weeks. And every time I thought to give it a try, I had an excuse ready: my husband wasn’t close to the Korean market to pick up the short ribs; I already had something else defrosting in the fridge; we were trying to do something vegetarian for that night’s dinner. Soon, I realized that I just wasn’t ready to give bottled short ribs a try.

(Hey, it’s like asking an Italian chef to substitute with Ragu, okay?) (more…)

No apples were harmed in the baking of this pie.

Here’s a tried and true recipe for good ol’ apple-less pie. I originally published it back in 2008, but from time to time, I receive an e-mail from a curious reader who found the recipe via Google Search and wants to tell me about how wonderfully it turned out. Hence, I’ve decided to share the head-scratching recipe once again.

For this recipe, we’ll be substituting perhaps the most important ingredient – APPLES! – and will still produce a delicious result.

Intrigued? (At first, I thought “Stupidest Idea Ever”. But read on…)

Food historians believe that the concept of mock apple pie was developed by the pioneers during the 19th century. Constant travel did not allow for proper food storage conditions, and apples were not readily available. With a little improvisation, these pioneers created an apple pie-like dessert out of crackers, sugar, and spice. It wasn’t until the Depression years that we saw the emergence of this unique recipe on RITZ Cracker boxes, when apples were once again scarce and very expensive.

(Fully aware that apples are available by the bushel now, and I do recommend using real apples when available. However, I thought this would be a nice way to have fun with the kiddos! How often do you cook with crackers?!)

While it won’t save you much money going the cracker route today, it’s still a fun and yummy recipe that’s sure to bring a smile to your face (plus it’s sooo much easier to prepare, and is ready in less than half the time of the authentic stuff). The kicker: you WILL think you’re eating apple pie. Promise! I normally make this dessert after a party, when I’ve got loads of leftover RITZ crackers. Enjoy!

INGREDIENTS

1 3/4 cups water
1 cup white sugar
2 teaspoons cream of tartar
36 Original RITZ crackers
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1 9-inch single crust pie (to be a time-saving ninja, opt for Tenderflake)

1 cup crushed Original RITZ crackers
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted

DIRECTIONS

Preheat oven to 425°F.

In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil. Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.

Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling. Bake for 15 minutes; reduce heat to 375°F and continue to bake for 15 to 20 minutes longer. Serve warm. Serves 6-8.

Oh yes I did.

This creamy, delicious dessert for PB enthusiasts requires only:

1) 6 ingredients
2) 10 minutes of prep work
3) Approx. 2 hours chilling time
4) A desire to have a melt in your mouth, sinfully yummy dessert.

Did you know that there are hundreds of websites devoted to Peanut Butter addicts? If you’re reading this with your finger stuck in a jar, saying “I’n NOD addicded due deanud dudduh!” – it may be best that you move along. This dish is a VERY high enabler. Enjoy!

1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ (icing) sugar
1 cup smooth peanut butter
1 cup milk (do NOT use skim; 2% or 3.25% work well)
1 (16 ounce) tub whipped topping, thawed in refrigerator
2 (9 inch) prepared graham cracker crusts

Beat together cream cheese and confectioners’ sugar with an electric mixer on medium speed. Mix in peanut butter and milk, beating until smooth. Fold in whipped topping by hand.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Top with your choice of chopped peanut butter cups, chocolate chips, coarsely chopped milk chocolate, sliced bananas, etc. Makes 2 pies.