Casey Kasem
Casey Kasem
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Deb West Contact Deb West

I have been with WNNS since 2010 and have loved every single minute of it! I have truly enjoyed working with everyone each day from 9 to 2 and getting to know all of you. Don't forget our daily lunch date every weekday from noon to 1 at the All Request Cafe...see you there!!!


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It's Peanut-Butter-A-Riffic!

I absolutely love to cook when I have the time.  So I am always on the look out for a great looking and sounding recipe.  This one just jumped to the top of my list of new desserts to try!

 

 

Peanut Butter Pie

 

For the crust:

 

  • 1 1/2 cups Oreo cookie crumbs, finely crushed
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted

For the filling:

 

  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 2 tablespoons half-n-half
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy whipping cream

For the topping:

 

  • Mini peanut butter cups (candy)

 

from magnoliadays.com

For the crust:

Preheat the oven to 350 degrees F.

In a medium bowl, mix together the cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes. Remove crust from oven and cool completely on a wire rack.

 

For the filling:

In a large bowl, add the cream cheese and peanut butter. Using an electric mixer, beat the cream cheese and peanut butter until combined and smooth. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the half-n-half and vanilla and beat until combined and the mixture is smooth.

 

In a separate medium bowl, beat the whipping cream until you have soft peaks. Use a rubber spatula to fold the whipped cream into the peanut butter mixture until just combined.

 

Pour the filling into the prepared crust, spread it out evenly, and smooth the top. Cover loosely and refrigerate for about 4 hours or until firm. Decorate the top with the mini peanut butter cups. Serve and enjoy! Refrigerate leftovers.

 

For a link to the recipe…click here

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