Peanut Butter Cup Pie

Submitted by Robb “Movidude74” Johnston


1½ c. chocolate sandwich cookie crumbs (about 15 cookies) 2 tbsp butter, melted
8 oz cream cheese, softened 1 c. powdered Sugar
½ c. creamy peanut butter 6 oz peanut butter cups chilled
1 c. heavy whipping cream, whipped & coarsely chopped (about 20 mini cups)


  1. In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. 
  2. Bake in 350°F oven for 10 minutes; cool.
  3. Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
  4. In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. 
  5. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. 
  6. Refrigerate for at least 3 hours before serving

Chocolate Cake

Submitted by Robb “Movidude74” Johnston

Cake Ingredients

1¾ c. flour 2 c. sugar
¾ c. cocoa powder 1½ tsp Baking Soda
1½ tsp Baking Powder 1 tsp salt
2 eggs ½ c. vegetable oil
1 c. boiling water 1 c. milk
2 tsp vanilla extract

Frosting Ingredients

1/3 c. baking cocoa ¾ c. sugar
1½ c. heavy whipping cream

Cake Directions

  1. Combine dry ingredients in bowl. Add remaining ingredients except boiling water. 
  2. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. 
  3. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. 
  4. Bake at 350°F for 45 minutes or until toothpick comes out clean.

Frosting Directions

  1. Mix all ingredients. Let stand in refrigerator for at least one hour. 
  2. Beat until stiff. Frost cake.

Decadent Potatoes

Submitted by Saucy
Serves 6-8


2 lbs red potatoes (6-8 large) 2 c. heavy cream
3 c. grated Gruyère cheese freshly ground pepper
ground nutmeg to taste ½ grated Parmesan cheese


  1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
  2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. 
  3. Sprinkle 1/3 of the Gruyere on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. 
  4. Repeat the process until all ingredients (Save for the Parmesan) are used up. You will have 3 layers.
  5. Top it off by sprinkling Parmesan evenly over the top of the dish. 
  6. Cover with foil & bake for 30 minutes. 
  7. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

Fettuccine Alfredo To Kill For

Submitted by smalltownsongs
Serves 4


1 box Barilla brand fettuccine ½ stick butter
1 qt heavy cream 8 oz. Parmesan cheese
6 cloves garlic, minced 2 tbsp basil
1 tbsp oregano 1 tsp salt
2 tsp black pepper olive oil


  1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
  2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
  3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
  4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
  5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.

Beef Stroganoff

Submitted by NorthernDarling


7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste


  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.