Swede Heart Dinner Part 2

Individual Peanut Butter Pie

Individual Peanut Butter Pies

Yield: 8 mini pies

Prep: 25 min

Chill: 3hrs

Ingredients:

Crust:

  16 Oreos

  4 Tablespoons butter (unsalted, melted)

Filling:

  1 Cup heavy cream
  8 Ounces cream cheese, softened
  1 Cup creamy-style peanut butter
  1 Cup confectioner's sugar
  1 14-ounce can sweetened condensed milk
  1 Teaspoon vanilla extract

  

Directions:

 Crust:   Put Oreos in food processor and pulse until it is a fine crumb.  Put the crumbs in a small bowl and mix with melted butter.  Divide evenly into dishes.  Press the crust into the bottom of dishes.

Filling:  In an electric mixer, whisk heavy cream until it forms stiff peaks.  Transfer the whipped cream to a bowl and set in the refrigerator.  Put cream cheese and peanut butter in the mixer bowl and beat on medium until it is smooth.  Reduce the speed to low and gradually add the confectioner's sugar; make sure to scrape the side of the bowl as needed.  Add the sweetened condensed milk and vanilla.  Beat on medium until mixture smooth and creamy.  On low speed add 1/3 whipped cream until incorporated.  Then fold in remaining whipped cream until it is completely incorporated.  Divide evenly between the dishes, cover with plastic wrap, and refrigerate for at least 3 hours.  Garnish with whipped cream and chocolate curls or shavings if desired.

Swede Heart Dinner Part 1

Baked Pesto Chicken
4 servings
cook time: 35-40 mins.

Ingredients:
4 boneless chicken breasts
salt
pepper
1/2 C basil pesto
1/2 C mozzarella


Preheat oven to 375 degrees Fahrenheit.  Trim chicken and cut into lengthwise stripes, about 1.5-2 inches wide. Season with salt and pepper.  Spread 1/4 cup pesto in bottom of pan (9x13 or bigger). Lay chicken on pesto and spread remaining pesto on the top of the chicken.  Cover with aluminum foil and bake for 25-30 minutes, until it is just barely cooked through.  Then top with mozzarella and put chicken back in the oven for 5 minutes leaving the foil off.  Then switch your oven to broil and broil for 5 minutes to brown the cheese.

Side note:  I used more pesto than the recipe said.  I used about 1/3 C on the bottom and 1/3-1/2 for the top.  I also used a 9x13 pan.  I have a low and high setting for my broiler and I used low.