Archive for January 2015

Peanut Butter-Chocolate Banana Cream Pie

Ingredients:

35 vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 oz. semi-sweet chocolate, divided
1/2 cup creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
2 cups cold milk
2 cups thawed whipped topping, divided
2 Tbsp. salted peanuts, coarsely chopped

Directions:

Heat oven to 350ºF.
Mix wafer crumbs and butter until well blended
Press onto bottom and up side of 9-inch pie plate.
Bake 5 to 8 min. or until golden brown.
Cool completely.
Meanwhile, make chocolate curls from 1/2 oz. chocolate.
Refrigerate.
Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.
Stir until chocolate is completely melted and mixture is well blended.
Place bananas in crust
Drizzle with melted chocolate.
Beat pudding mixes and milk in large bowl with whisk 2 min.
Stir in 1 cup whipped topping.
Spread over bananas
Top with remaining whipped topping.
Refrigerate 3 hours.
Top with chocolate curls and nuts just before serving.

Grilled Black Bean and Rice Stuffed Peppers

peppers

Ingredients:

1 can (15 oz) Progresso® black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired
Directions:

Heat coals or gas grill for direct heat.
Cut three 18×12-inch pieces heavy-duty foil.
Spray with cooking spray.
Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt.
Place 2 bell pepper halves on one side of each foil piece.
Fill with bean mixture.
Fold foil over peppers so edges meet.
Seal edges, making tight 1/2-inch fold; fold again.
Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender.
Place packets on serving platter.
Cut large X across top of each packet; fold back foil.
Sprinkle with tomato and additional cilantro.