Wednesday, December 16, 2015
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.
NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”
Candy Bar Pie
by Mary Jane Montgomery
5Snickers (full-sized) candy bars, cut into 1/4 inch pieces
1pastry shell, baked
12ounces cream cheese, softened
1/2cup sugar
2eggs
1/3cup sour cream
1/3cup peanut butter
2/3cup semi-sweet chocolate chips
2tablespoons heavy whipping cream
Place candy bar pieces in the pastry shell. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter. Beat on low speed just until combined. Pour into pastry shell. Bake at 325 degrees for 35 to 40 minutes or until set. Cool on wire rack. In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over baked pastry. Refrigerate for 12 hours or overnight. Cut with a warm knife. Yield: 8 to 10 servings.
Reese’s Peanut Butter Cup Cookie Dough Dip
by Kara Morgan
1/2cup unsalted butter, at room temperature
1/2cup light brown sugar
1/4cup creamy peanut butter
18 ounce package cream cheese, softened
3/4cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
8ounce package Reese’s peanut butter cup minis (or 11/2 cups chopped Reese’s cups)
In a glass mixing bowl beat soft butter with brown sugar until well mixed and fluffy. Next, beat in the cream cheese, peanut butter, vanilla and powdered sugar until creamy. Fold in the mini chips and peanut butter cups. Serve immediately or chill until ready to serve. Enjoy with pretzels, animal crackers or graham sticks.SFlb
HOW TO ORDER
Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.
The cost is $15 per book.