This is a blog that my sisters in law and a couple of friends have started and contribute recipes to. They are recipes that are tried and true. The only recipes that get contributed to the blog are ones that we have made for our families and they go in if they were a hit. It is a really fun blog and I wanted to share it. It has amazing recipes and will continue to have more amazing recipes as time goes on.

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Happy Cooking !

Chocolate Peanut Butter Ice-Box Cake

I posted this on my blog, and Kristy asked me to post it here too!

So today for Family Night I made this heavenly dessert. It was seriously so easy to make and it tasted so amazing! I just had to share. It is from Martha Stewart Everyday Food Magazine, which is my all-time go to mag for recipe ideas!!

• 2 cups heavy cream, well chilled
• 1/3 cup confectioners' sugar
• 1/3 cup smooth natural peanut butter (not unsalted)
• 1 box (9 ounces) chocolate wafer cookies

Directions

1. In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
2. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
3. Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

I refrigerated mine for about 6 hours, and then put it in the freezer about an hour before I served it! Enjoy!!

Shepherd's Pie

2 lbs. all purpose potatoes, peeled and cut into quarters
1/2 cup milk
2 Tbsp. cream cheese
salt and pepper
1 lb. lean ground beef
2 onions, finely chopped
2 carrots, finely chopped
1/2 cup apple or white grape juice
1 1/2 tsp. dried thyme leaves
1 10-oz. pkg frozen peas, thawed
1 10-oz. pkg frozen corn, thawed
Cheese

1. Boil potatoes until tender. Drain - (OR, I used one package of the instant potatoes from Costco and they worked great.) Add milk, cream cheese, and 1/4 tsp each of salt and pepper. Mash or stir together until smooth.
2. Preheat oven to 425 degrees. Brown the beef. Add 1/4 tsp each of salt and pepper. Remove beef from cooking skillet.
3. In the same skillet that you browned the beef, add the onions and carrots. Add 1/4 each of salt and pepper. Cook vegetables for about 8 minutes, or until tender. Add the juice. Cook for 2 minutes or until reduced by half. Stir in the thyme and reserved beef with any juices.
4. In a 9x13 dish, spread half of the mashed potatoes in an even layer. Top with beef/vegetable mixture and then the thawed peas and corn. Spoon remaining mashed potatoes over the veggies to cover filling. Top with desired amount of cheese and bake for 25 minutes or until cheese is melting and a little bit golden brown.