Cookin' With Leo
Making Christmas Treats
Here it is, almost that time of year again. So far I haven't been bothered with any fairies of any sort. Seems my Dear Sweet Italian Fairy Godmother has been elected to a new committee chair(person) job at the Annual Fairy Convention. Transmitted the message to me that she is now in charge of the Delegates who are eligible to attend such fairy functions. Thus, she may no longer have time to impart her limitless knowledge on to me, except in cases of dire need, whenever. Of course 'dire need' being when I myself can no longer come up with new cooking concepts, whichever. However, she has, by bewitching use of her Dear Sweet Italian Fairy Godmother Magic Wand, imparted so much, useful and otherwise, information that it may come to pass that I will never run out of ideas, or at least until the next bewitching season. But, then who knows such things? Sitting outside on the patio, with a tall cold one, in the desert sun, can at times generate gastronomical goodies of many, useful or otherwise, mind boggling improvisations. So, while I was recently thinking of Christmas and the elves associated with such a festive time, I recalled to mind a wonderful taste treat. This comes from my trucking days when I used to chow down on untold amounts of 5 cent, at that time, Snicker Bars in between truck stops.
So here is what we will call it:
Snicker Candy Bar Pie
And, here is what you will need:
5 Nickel size (when I used to buy them) about 2 oz each Snicker™ Candy bars. Let them chill a bit so it will be easy to slice them into ¼ inch pieces.
1 Baked 9" Pastry Shell
1½ 8 oz. packages Philadelphia Cream Cheese™ (12 ozs)
½ cup sugar
1/3 cup peanut butter. It can be the soft kind since the candy bars have bits of nuts in them.
1/3 cup sour cream
2/3 cup Hershey's™ chocolate chips
2 tablespoons whipping cream
How to do it:
Lay the candy slices out evenly on the pastry shell and set that aside while you do this.
Let the cream cheese soften a bit and mix with the sugar until it is a smooth mixture.
Stir in the eggs, peanut butter and sour cream. If you are using a mixer use the slow speed to combine all the ingredients.
Pour that mixture evenly over the candy in the pastry shell and bake at 325° for about 40 minutes or until set.
Let that cool on a wire rack.
In a small sauce pan melt the chocolate chips with the whipping cream over low heat until smooth.
Spread that over the pie.
Now you can refrigerate that over night, or seal it well and save it for Santa Clause's little helpers.
This should keep well in the Fridge for quite some time.
You should be able to get about 8 or 10 slices out of that depending on what kind of sweets junkies you have around the house.
Y'all have a cavity countin' Christmas, now ya'heah!