CHOCOLATE BACON PEANUT BUTTER PIE
5 T unsalted butter, plus more for the pan
1 lb bacon
25 Chips Ahoy! cookies, finely crushed
1/2 c evaporated milk
3/4 c granulated sugar
12 oz semisweet chocolate chips
1-1/2 T vanilla butter and nut flavoring
8 oz cream cheese, at room temperature
1 c confectioner’s sugar
2-1/2 c heavy cream
1 c extra-crunchy peanut butter (I use Jif)
Pinch of cream of tartar
DIRECTIONS
Preheat the oven to 350°F. Grease a 10-inch deep-dish pie pan.
Cook the bacon until crisp, either in the microwave for 3¹⁄₂ minutes or on the stovetop. Drain on paper towels before cutting into small pieces.
Melt 3 tablespoons of the butter and mix with the cookie crumbs. Press into the bottom and all the way up the sides of the pie pan. Bake until set, 8 to 11 minutes. Let cool completely on a wire rack.
In a saucepan, heat the evaporated milk and granulated sugar over medium heat. Add the chocolate chips and stir over medium heat until the mixture is thick, the sugar has dissolved, and the chocolate is completely melted. Remove from the heat and add the remaining 2 tablespoons butter and the vanilla butter and nut flavoring. Set aside to cool, about 15 minutes. Spread 1¹⁄₂ cups of the chocolate sauce over the crust and let set. Using an electric mixer, beat together the cream cheese and ¹⁄₂ cup of the confectioner’s sugar until smooth. Add 1 cup of the cream and whip until the mixture is fluffy. Add the peanut butter and whip until combined.
Sprinkle half of the bacon over the chocolate-covered crust and then pour in the peanut butter mixture. Sprinkle half of the remaining bacon bits over the peanut butter mixture, then top with half of the remaining chocolate sauce. Whip the remaining 1¹⁄₂ cups heavy cream, the remaining
¹⁄₂ cup confectioner’s sugar, and the cream of tartar until stiff, but still smooth. Do not overwhip, or the cream will become grainy. Spread the cream over the pie and pipe on the edges, if desired. Sprinkle with the remaining bacon and drizzle the rest of the chocolate sauce on top. Refrigerate for at least 1 hour or overnight before serving.
PUMPKIN PIE BREAD
INGREDIENTS
1 c vegetable oil, plus more for the pans
2 c pure pumpkin puree (from 2 12-ounce cans)
2- 2/3 cups sugar
4 large eggs
3 c plus 3 T all-purpose flour
1 t baking powder
1 t baking soda
1 t salt
1 1/2 t pumpkin pie spice
1/2 t ground cinnamon
DIRECTIONS
Preheat the oven to 350°F. Grease two 9 × 5-inch loaf pans.
Whisk together the pumpkin, oil, sugar, and eggs. Stir in the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well blended. Divide the batter evenly between the prepared pans.
Bake until the top of each loaf is a deep reddish-orange color and springs back when pressed and a cake tester or toothpick inserted in the center of the bread comes out clean, 45 to 50 minutes. Let the loaves cool in the pans on wire racks. MAKES TWO 9 × 5-INCH LOAVES
FRANCINE BRYSON / BLUE RIBBON RECIPES FROM A REDNECK KITCHEN
