This is an ode to decadence and that magical combination of peanut butter and chocolate.  I got it from a cookbook I've had since before I was married and made it for the first time a few weeks ago.  Hi, my name is Lauren, and I'm a recipe hoarder.




So, anyway, the pie.  It's easy to make, and it's rich.  It's super tasty and decadent, and since it's a refrigerator pie, it's perfect for warmer weather.  No cooking/baking involved.  Yay!  It'd be dreamy with a glass of cold milk or with a nice cup of coffee.



Chocolate and Peanut Butter Mousse Pie
from Eagle Brand recipes

1 cup chocolate graham cracker crumbs
1/3 cup honey roasted peanuts, finely chopped
6 Tb butter, softened
1 1/2 cups heavy whipping cream, divided
1 (14 oz) can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
6 oz. cream cheese, softened
3/4 cup creamy peanut butter

In a medium bowl, combine the graham cracker crumbs, peanuts, and butter; press mixture into the bottom and up the sides of a pie plate.  Set aside

Pour 1/2 cup of the cream into a microwave safe bowl; microwave on high 2 minutes.  Stir in 1/2 cup of the condensed milk and all the chocolate chips until smooth.  Spoon mixture into the prepared crust and refrigerate 1 hour.

In a large mixing bowl, beat the remaining 1 cup cream until stiff peaks form; set aside.  In another mixing bowl, beat the remaining condensed milk, cream cheese, and peanut butter until smooth.  Fold in 1/3 of the whipped cream until incorporated and then gently fold in the rest.  Spoon this mixture over the chocolate filling.  Chill at least 2 hours.  Store covered in the refrigerator.


Notes

• Chocolate graham crackers were difficult for me to find, but I did find them.  You can of course substitute regular graham crackers or just buy a graham cracker crust.  I think the Oreo crust might put it over the top in terms of sweetness so I wouldn't recommend it, but if you do this, please let me know how it turns out!
• If you leave this pie out in a warm room for a while, it will get really loose and not keep its shape well.  This is definitely best eaten straight out of the fridge.  

Mac and cheese is so good, isn't it?  Creamy, cheesy, hearty.  Oh gosh, no wonder it's one of the top comfort foods out there.  Just telling you about this recipe makes me want some.

A few years ago a coworker started bringing crock pot mac and cheese to our staff potlucks and it was some of the best macaroni and cheese EVER.  I don't have her recipe, but it did cause me to start pinning slow cooker mac and cheese recipes like crazy and this past summer, I finally tried one of them out.  I've since made it again, and Drew thinks it's his favorite recipe yet.

It's creamy, cheesy, and smooth, and it's pretty hands-off.  If you need a lot of macaroni and cheese, this is your recipe.  Since it's made in a slow cooker, it's great for any time of the year, because the slow cooker doesn't heat up the kitchen like the stove or oven.  Love that!

Slow Cooker Macaroni and Cheese
from Trisha Yearwood via Food Network

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray (or greased with butter), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.