What I've Been Reading

You may remember that I love to read cookbooks as actual books. I don't cook from them too often but boy do I love to read them. Typically I find them inspiring and may use a technique or flavor combination based on a recipe I read. The two most recent cookbooks I've read are compliments of my public library. Cookbooks can be very expensive so I love having a way to still enjoy them without the extra cost involved.

The first one is...



I think Dave Lieberman is a doll. I love the idea that you can entertain and prepare meals without breaking the bank. The book is a very easy read. He categorizes the recipes by occasions such as Casual Sit-Down dinner, dinner for two, tailgate party and more. The recipes are very accessable.

The second one is...



Sara Moulton's shows were some of the first ones I watched on the Food Network. I loved Cooking Live. Sara is definitely more a cook than TV Personality but I liked that about her. I have prepared many recipes of hers and they are very successful. My Baked Chicken Enchiladas are one of her recipes and my hubby adores them. The cookbook is geared towards uncomplicated weeknight meals without the crazy abbreviations and such (Sorry Rachael Ray--but I still love you!).

Overall I would recommend both these books for the home cook who would consider themselves at a high beginner to moderate level of ability. Bon appetit!

Just like a big Reese's Peanut Butter Cup

I've made the below pie twice now and it has been quite the hit. I love no bake pies in the summertime. No need to make your home hotter than it already is!

Double Layer Chocolate Peanut Butter Pie (From www.allrecipes.com)


Ingredients

* 1/2 (8 ounce) package cream cheese, softened
* 1 tablespoon white sugar
* 1 tablespoon cold milk
* 1 cup peanut butter
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 2 (3.9 ounce) packages instant chocolate pudding mix
* 2 cups cold milk
* 4 peanut butter cups, cut into 1/2 inch pieces

Cooking Instructions

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.


Now when I made it, I made the following substitutions:

Sugar Free Cool Whip for the frozen whipped topping
Splenda for the Sugar
Sugar Free Instant Chocolate pudding
Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust (a bit bigger than the 9" pie)

This is super easy! I hope you like it!!