Boy do I have a treat for you guys today. I promise it will banish those Monday blues.
But before I get to that…let me tell you about our dinner last night.
On occasion Craig’s Italian roots really show. For example, he loves pasta. But not just any pasta, Craig LOVES just plain pasta. I think it’s odd, but I make it for him when I’m not hungry for dinner, or when he’s having a rough day. He likes it that much. I other on the other hand need some kind of sauce with it.
Another thing is that he is obsessed and I mean OBSESSED with Italian movies- Goodfellas & The Godfather. I know most guys are, but he is EXTREME. He will quote both movies (well, all of The Godfather movies) LINE BY LINE. He says he can relate things growing up to the movie…not quite sure what that means, considering all of the blood & guts…but hey, whatever floats his boat.
Recently he decided that he wanted to create a new tradition for our little family of three. Big Sunday dinners. But not just any type of dinner, an Italian dinner. Full of pasta, bread, cheeses, you get the picture.
It works out because we usually eat a big breakfast, skip lunch & then have a large dinner. So then we have plenty of room for a feast!
We started it last Sunday, with the Rigatoni Pasta Pie.
This Sunday was another type of pasta- Crunchy Oven Fried Cheese Ravioli.
I will not be surprised if I immediately get a phone call, email or comment on this post as to WHY on earth I have not made these for her yet. It is one of her FAVORITE foods to order out, and since she was just down her for a girls weekend with me & G, I know she is saying right now WHY didn’t Holly make these for me then?!! Well, Mom it’s because I just found the recipe & I do apologize, I promise to make these for you soon!
Now the best part of these is that they are NOT at all fried, as the recipe may imply. They are 100% baked! Gotta love a pasta recipe that is somewhat ‘healthified.’
I followed Jessica’s recipe exactly- no changes were made. No need to mess with a good thing!
I served them, as suggested with a side of marinara for dipping.
And because it’s necessary to get our greens with every meal, I made a side Caesar salad (with light dressing). Oh, and don’t laugh at my Valentine’s placemats, they are being replaced with St. Patrick’s Day ones tomorrow.
Now onto dessert. I mean that’s the part you were really waiting for, right?! Isn’t that WHY we eat dinner, so that we can have dessert?! I know that’s what I did as a child, my parents said ‘Three more bits & then you can have dessert.’ Oh boy! It was like dangling a carrot in front of a horse.
This recipe was one that I just came up with on the fly. I saw a big container of Vanilla Chocolate Chunk Chobani in my fridge & decided to run with it.
And then I got to thinking…which lead to pulling random ingredients out of the pantry and refrigerator. I swear I was just grabbing whatever sounded good.
Favorite part about this pie? How EASY it is to make. It’s literally dump everything in, mix it up & freeze.
Whipped Chocolate Chunk Peanut Butter Pie
For the crust:
-1 1/2 cups graham cracker crumbs
-2 tbsp. vanilla chocolate chunk Chobani (or just plain vanilla Chobani)
-2 tbsp. brown sugar
-1 tbsp. smooth peanut butter, melted
-1 tbsp. butter or margarine, melted
For the pie:
-16oz. (one large container) 2% Vanilla Chocolate Chunk Chobani
-8oz. Cool Whip
-3/4 cup chunky peanut butter (can also use smooth)
-1/4 cup light chocolate Silk Soymilk
-1/4 cup powdered sugar
-1/4 cup mini chocolate chips, optional
-Reese’s peanut butter cup, chopped (optional)
1. Make the crust. Preheat oven to 350 degrees. Grease a 9” pie pan. Take all of the ingredients for the pie & mix together well. I used a potato masher to really mix it up well. It will NOT be smooth, be course, but that’s how it is supposed to be. Bake for 5 minutes.
2. While the crust is baking, take all of the ingredients for the pie EXCEPT the Reese’s peanut butter cup & mini chocolate chips. mix well in a stand mixer. I mixed everything for about 3-4 minutes on medium low. It was a nice smooth texture. I then poured in the mini chocolate chips & mixed it by hand, until combined.
3. Pour the pie mixture into the baked pie crust. Top with chopped Reese’s’ if desired. Freeze for at least 4 hours, or overnight.
I drizzled melted peanut butter & chocolate syrup over the top….makes for a prettier picture
**Notes about the pie: “
-The is PLENTY of filling, it will almost look like too much, but it should JUST fit in the 9” pie pan. It may look like it is about to overflow, but it end up all fitting in the crust.
-I recommend that you like Greek yogurt if you decide to make this pie. Since it is a main ingredient, it definitely does taste like Greek yogurt. Just a heads up!
Now I do NOT normally make dessert for dinner when it is just Craig & I. But yesterday I just felt like baking, and I thought Craig deserved a treat. I mean he does have to live in a household with two crazy girls.
Poor little Gabriella is teething & she has been pretty fussy for the past couple of days. She is too little to use Oragel, so we are just giving her lots of things to chew on. Her favorite is my finger though, and she LOVES when I rub her little gums. She just smiles at me. Craig has been awesome with her, and I really appreciate it. I had to run a few errands yesterday, and although I normally do them with her, it’s MUCH quicker if I can run them without her. Nothing like a little chocolate &peanut butter to show him my appreciation. …the way to a man’s heart…;)
I hope that you have a great Monday, if you are working! For those that have off for President’s Day, ENJOY every moment!!