Ghostly Treats and A Happy Halloween

It's Halloween today!

For kids, it's that one super sweet day of the year that they love! For me and my family, it means bonding time --- doing trick or treating, going to the pumpkin patch and carving pumpkins. We usually visit the pumpkin patch and make jack-o'-lanterns a day or two before Halloween, then on the day itself, Ryan & I go with the girls around the neighborhood for trick or treat.

Though Ryan and I didn't grow up with Halloween celebration, we don't want to deprive the girls of Halloween fun. Though there are some limitations to what they can do and what costumes they could wear (no evil or scary costumes for them), we see to it that every Halloween is enjoyable and memorable for them. We let them dress up as someone cute or funny, we let them do trick or treating (as long as they do it with us), and we let them enjoy candies and my homemade sweet treats. Not too much though. Just enough to satisfy their sweet tooth!

Today, I'm sharing with you two ghostly treats that I made for Halloween, one that I can say is healthy, and another one that is...too sweet! Clarise prefers the healthy one made with strawberries and cool whip...but for Cherlin, the sweeter treat made with marshmallows and white chocolate wins!

How about you, which one do you go for - strawberry ghost or marshmallow ghost??? Let me know! ;)

11 Years and Counting...

Ryan and I are celebrating our 11th wedding anniversary today! Time sure flies! I can still remember how a storm almost ruined the most important day of my life! It was October 27, 2000 when Typhoon Reming (Xangsane) entered the Philippine area of responsibility. Ryan's mom and relatives were supposed to be arriving in Batangas from Mindoro on that day, but the Coast Guard cancelled all boat trips due to the typhoon, and there was no other way for them to reach Batangas. Ryan and I felt so bad that his mom couldn't come. He's an only son, so we could just imagine how terrible it was for her mom to miss her only son's wedding...but we couldn't simply reschedule it and let our months of preparations be wasted!

I was so sad for Ryan and felt so helpless that I couldn't do anything to comfort him. He spent the night at my aunt's house. And while I was supposed to be getting beauty rest at my parents' house, all I did was cry and worry about him. Both of us hardly slept that night.

October 28 came, and Typhoon Reming was hitting Southern Luzon badly. Aside from Ryan's mom and relatives from Mindoro, 2 of our bridesmaids and groomsmen and a couple of our wedding sponsors didn't make it to our wedding. But more than 250 guests still managed to come. With the strong wind and heavy rain, I honestly didn't expect that we could still get a good turnout. I must say that we felt so loved by our friends and relatives who, despite the storm, still find a way to be with us on our special day! With all the guests showering us with love and best wishes, our gloomy day turned into a very joyful and memorable one.

As the wedding reception came to an end, there was flood everywhere...and everyone had difficulty going home. Unfortunately, Ryan's officemates had car trouble and there was no mechanic available to fix it. So they ended up staying with us at my aunt's house. Yes...9 of Ryan's officemates were with us on our wedding night! With power outage and nothing much to do, we  spent the night drinking and sharing crazy stories. Sounds so weird for a supposedly romantic first night as husband and wife hah! But it was fun...and truly unforgettable! 

The next day, after Ryan's officemates left, we went to my parents' house and opened some of our gifts. In the afternoon, we headed to Manila, and the next day, to Cebu for our honeymoon trip. Everything turned out well in the end...

So, that’s our wedding story and it seems like only yesterday when that happened. 11 years and 2 kids later, here we are! 

It’s been 11 years with ups and downs but our love and marriage is stronger than ever...and Ryan is still all of those wonderful things (responsible, wise, loving, kind, funny and many more) that made me want to spend my life with him...and I love him more!

Yesterday, when the weather was so gloomy here, I can't help but remember our wedding day. To brighten things up, I thought of making an anniversary cake for us. As I've said before, I'm not much of a cake decorator, so this cake is just simple...but something we both love. It's Banana Chocolate Cake with Chocolate Ganache Frosting and Cream Cheese & Pecan Filling. It may sound complicated, but believe me when I say it is so simple and easy to make! It is more like a banana bread...you just whisk together all the ingredients and you are done! The filling and frosting are both easy to prepare too! The only thing that took long was waiting for the cake to cool down before I could put frosting. :)

 

No-Bake Cheesecake Cup with Nutella Spiderweb Topping

Back when I was growing up in the Philippines, Halloween wasn't celebrated...so I didn't experience being in costumes or doing trick or treating. November 1 or All Saints Day is what we celebrate back there. It's a special non working holiday in the Philippines so families can go together to the cemetery to bring flowers and candles, and gather to pray for their loved ones who passed away. All Saints Day is more like a family reunion to most Filipinos. Many will camp out at the cemetery with lots of food and spend the night playing cards, drinking and having fun. Though my family stick to simply bringing candles/flowers and praying in the cemetery, All Saints Day is something I always look forward to when I was a kid. It's because of the yearly gathering we have at my aunt's place (which was near the cemetery) where we get to be with our relatives who we rarely see. Having the chance to catch up with them was always fun! There were also lots of food and drinks, and that made spending time with our relatives more enjoyable!

Here in the US, Halloween is such a big deal. And though I didn't grow up with this Western celebration, I'm not being a complete killjoy this time of the year. Though I don't do Halloween decorations nor let my daughters dress up in spooky costumes, I don’t hold them back from enjoying Halloween. I'm aware of how much they love it just like all kids do. For one day, they get to go door to door, show off their cute costumes in the neighborhood, and get showered with sweet treats --- I just know how much fun it is for them! I know too that for kids, Halloween is really all about sweets, so whenever Clarise and Cherlin ask me to make treats, I always give in to their request! But I always go for easy-to-prepare ones...those that, as much as possible, won't require cooking nor baking but something that they will love. This No-Bake Cheesecake Cups with Nutella Spiderweb Topping is one of those! My girls love Nutella (who doesn't???) and cream cheese so this is so perfect for them. And with chocolate chips, they say it's like heaven! The spiderweb topping makes it a cute Halloween treat. I love it because it doesn't require baking. It actually doesn't involve any cooking, what could be better than that??!

It's sweet, I know...but it's just a once a year thing, so I guess I can stop worrying and just let them enjoy this delightful treat! ;)

Spaghetti With Meatballs In Sweet Sauce And A Trip to Big Orange Pumpkin Patch Plus Avery® Giveaway Winner

Last week, Ryan & I got to chaperone Cherlin's class to The Big Orange Pumpkin Patch in Celina, TX for Robertson Elementary's Kindergarten Field Trip. It was so much fun indeed!

The cute hay bales...

the hay ride...

picking their own pumpkin from the patch...

feeding the animals...

and simply hanging out with their family and classmates...

truly gave each of the kindergarteners a great and memorable time! They really had a blast!

Aside from all these, Cherlin said that riding the bus and eating her favorite food with her friends, and her mom & dad made her first field trip more special. :)

For lunch, Cherlin requested me to bring Spaghetti with Meatballs in Sweet Sauce which I cooked the night before. It is basically the same as my Filipino Spaghetti but instead of red hotdogs and ground beef, it has meat balls in it. The meatballs I used here have the same ingredients as my Beef Balls in Mushroom Sauce, the only difference is that I used pork because I ran out of beef. :)

The sweetness of Filipino-style spaghetti brings sweet smiles to Cherlin's face all the time. Try it! I'm sure it can do the same thing to your kids...

Kalderetang Baka (Beef Caldereta) and Avery® See Through Sticky Notes Giveaway

I love jotting down notes as well as to-do and to-buy lists. Maybe I got it from my father or I just find it helpful in not forgetting things that I have to do. I was really excited when self-adhesive notes came to the market. I don't exactly remember when that was (I guess I was in college) but I must say that the person behind it is a genius! It is such a simple idea that made my life easier. Even in this smartphone world where we are now, I still prefer writing notes that I can readily see to remind me of upcoming events, or what the girls need to bring to school, or what pantry supplies I need to get. You may think I'm old fashioned but I must admit that I'm a big fan of sticky notes and even though I love using my iPhone notes and reminders apps, sticky notes are still so handy for me.

When I was asked by Avery® to make a review and hold a giveaway of their see through sticky notes, I just couldn't say no! How can I when I'm a big fan??! When Avery® took these sticky notes a step further by developing a See-Through Sticky Note, I was like telling myself that whoever thought of it was so cool!

I just love the idea of having  transparent writable surface that will stand out without covering the information underneath. I can place these right on my recipe books, write recipe adjustments and still see the recipe!

I can write reminders on calendars without covering important texts!

The best thing about Avery® See Through Sticky Notes is that it has a good adhesive that sticks well on paper and other flat surfaces whether rough or smooth, but it removes cleanly without leaving sticky residue or ruining the paper. Its neon color (yellow and magenta) really helped the notes stand out from the page and even if these sticky notes have a plastic texture, you can use a simple ballpoint pen or even pencil! I am really impressed and for that, I give it 5 stars!

Honestly, I like how cool and innovative Avery's products are! But there's more to that! Avery® is part of Box tops for Education - a nationwide fundraising program dedicated to helping America's schools get the things they need—from books and school supplies to playground equipment to computers. Every packaging of Avery products include Box Tops for Education coupon, and for each Box Tops coupon redeemed from Avery products, Avery will donate 10 cents. I find it so great that Avery® is focusing on helping raise money for our local schools! And last Oct. 3, Avery  launched  its Sticky Notes Mark The Spot Sweepstakes wherein 20,000 winners will be selected at random to receive one (1) pack of Avery Sticky Notes, valued at $2.88, and  (5) schools from among those nominated by the 20,000 preliminary contest winners will each win 100,000 Box Tops For Education Coupons, valued at $10,000 each. The estimated retail value of the 20,000 Avery Sticky Notes is $57,600 and the estimated retail value of the 5 school prizes is $50,000. It's really so generous of Avery, don't you think???

If you want to try your luck of helping your school, just like Avery's Facebook page, sign up  and then choose the school you’d like the money to go to should you win. Pretty simple, and you're doing it for a great cause! Imagine what you can do with Avery Sticky Notes and what your school can do with 100,000 Box Tops coupons!

And if you want a chance to win some packs of sticky notes, I am happy to tell you that the generous people from Avery are offering my US readers the chance to win 6 packs Avery® See Through Sticky Notes.
 
To enter, simply leave a comment on this post telling me what you want to use these cool see through sticky notes for. It's that simple! The giveaway will close on Sunday, Oct. 23, 9PM CDT. One winner will be chosen via random.org and will be announced on Monday!

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It's such a wonderful day, and aside from the awesome giveaway from Avery®, I want to share with you a very awesome Filipino dish called KALDERETANG BAKA (Beef Caldereta)...

Kaldereta which came from the Spanish word "caldereta" simply means stew. It is a favorite Filipino dish especially in the Luzon area, which is originally goat stew and is cooked with tomato sauce, potatoes, liver spread, olives, bell peppers and hot peppers. It is another one of those Spanish-influenced dishes that came to be a favorite among Filipinos. It became so popular that many versions have been made, and other meat like beef, chicken, pork and even fish have been used. Beef is the most popular though.

Some cook their kaldereta with coconut milk and some cook it really hot...but I grew up loving the original version which is cooked in tomato sauce but is not too spicy. Kaldereta is a truly scrumptious dish that is served during fiestas, birthday parties, and other special occasions in the Philippines. It has lots of ingredients that all contribute to the goodness of this dish. But don't get intimidated...as long as you have beef (or even pork), tomato sauce, liver paste, potatoes and bell pepper, you're good to cook a simple version of kaldereta. That's how I do it most of the time! :)

But this version of Kaldereta that I'm going to share with you is the one that is usually served during special Filipino gatherings. It has all the ingredients that make it so festive and so delicious that you just can't stop asking for more!

Ginataang Halo-Halo

I hope you all had a wonderful weekend doing something you love! My family and I had a great one! The weather was perfect and we had an awesome camping trip with our friends at Cedar Hill State Park which is about 50 miles away from our place. This was where we had our first camping with our DFW circle of friends, and we thought of going back just so we could explore the place, which we failed to do the last time since it was only an overnight camping. 

I could say we all had a blast! We had our friend's 25th birthday celebration...the boys went fishing...the girls help the kids do some crafts(bracelet and kite making)...and the kids got to watch a reptile show. Though Ryan, Clarise & I suffered much from sneezing, runny nose and itchy eyes because of allergies, the fun, the great food, and camaraderie with good friends made it all worthwhile.  

We've been doing spring and fall camping since 2009, and we're really enjoying it. I guess much more than the thrill of being able to experience nature and sleeping in a tent away from the comforts of our own home, it's being able to spend some quality, distraction-free, time together as a family and having the chance to bond with those closest to us that make us love camping! We truly find camping to be a great way to enjoy the outdoors while building good relationships...and we're definitely doing it again! :)

This dessert that I'm sharing with you today is one of the stars last Friday night. We had chocolate and peanut butter cake, cupcakes and cake pops as well as apple and cherry cup pies, but this Filipino favorite was a hit!

This is called Ginataang Halo-Halo which simply means Mixed Ingredients in Coconut Milk. It is basically a mixture of different tubers like sweet potato, purple yam, and taro root as well as other ingredients like Saba bananas, jackfruit, tapioca pearls, and glutinous rice balls. All I could find was yellow sweet potato so my ginataang halo-halo wasn't colorful as it should be...but it was tasty of course!

In the Philippines, Ginataang Halo-Halo is served not only as dessert but also as meryenda (mid-afternoon snack). As dessert, it is served cold, and as snack, it is usually served warm. This has been my favorite since childhood, and I love it with lots of glutinous rice balls and tapioca pearls! 

For those who love coconut milk, this is definitely for you...

Sandwich Bentos

Now that fall is upon us, we can already feel cooler weather here in Texas. The bad thing is the fall breeze makes it hard for me to get up from bed! :)

During mornings when I woke up a little late than I should and I find myself rushing to prepare breakfast and packed lunch for the girls, I come to appreciate the existence of store bought bread. It is so convenient to be just grabbing slices of bread to make sandwiches with, isn't it? Sandwich bento is super easy to make. It has minimal prep time and therefore an ideal bento to prepare when you are in a rush. Good that my daughters love sandwiches. But most of the time, they prefer ham & cheese sandwich or just plain ham or plain cheese. I know that eating the exact same thing frequently can be boring, so I try to be creative enough to give the same food different presentations just so the girls will find it enjoyable to eat!

Here are some of the sandwich bentos I made based on specifications given by my daughters, i.e., only ham or only cheese or ham and cheese. :)

Bento #32:  Flower Bento

What's in it: Turkey ham and cheese sandwich, mini kabobs (sweet ham, carrots & celery) and brownies/mini donut

 

Filipino Burger Steak

If you are from the Philippines, I'm sure you know where the Filipino Burger Steak originated. It may look like the more popular Salisbury Steak but it differs in sauce. Burger Steak which was made popular to the Filipinos by Jollibee (an American-style fast-food restaurant serving burgers and rice-based meals as well as other Filipino favorites like sweet spaghetti, palabok and hotdog sandwich) in the early 90's is made up of pan-fried beef patties that come with a flavorful brown gravy topped with sliced button mushrooms and served with steamed rice. It became a favorite to most Filipinos not just because of Jollibee's marketing campaign but more because of its affordability and its delicious taste.

Jollibee's burger steak first came out when I was in college. I really liked it back then. It's affordable and very filling! But I was on a tight budget and I couldn't be eating out as frequent as I wanted to...so I had to learn how to cook burger steak. Oh well, the truth is I asked my mom to find out how to cook it...and she did come up with her own version. For the burger patties, she combines ground beef, minced garlic and onions, bread crumbs, egg, salt, and pepper; divide it into equal portions; form each into round patty; and pan fry them. Her sauce was made up of butter, all-purpose flour, Knorr beef cube, soy sauce and water. She cooks it in low heat with a can of sliced button mushrooms and then pour it on the pan-fried patties. I must say that her version really tasted like the original Jollibee's Burger Steak, and I love it and had been doing the same version for years.

But now that I have 2 girls who loves mushroom sauce so much, I tweaked my mom's recipe and came up with a creamier and tastier version that has become my family's favorite since the first time I cooked it. For the burger patties, I eliminated the bread crumbs and added herbes de provence to the mixture, shaped my burger patties into oval instead of round so it will look more like a steak, and grill them for a better flavor. Then instead of my mom's brown gravy, I made mushroom sauce. These are just simple alterations but they sure give a big change to the texture and taste of the dish! 

Ingredients:
*Serves 4-6  

For Burger Patties:

• 1 lb ground beef
• 1 small red onion, minced
• 6 cloves garlic minced
• 1 egg, beaten
• 1 tsp salt
• 1 tsp Herbes De Provence
• ¼ tsp black pepper

For Sauce:

• 2 tbsp. olive oil
• 1 small yellow onion, sliced
• 1 cup fresh or canned button mushrooms (I used fresh and because my daughters love mushrooms, I made it 2 cups)
• 1- 10.5oz can cream of mushroom sauce
• ¼ cup milk
• 2 Tbsp soy sauce (If you are using Filipino soy sauce which is more salty, reduce the amount to 1 ½ Tbsp)
• ½ Tbsp Worcestershire sauce
• salt & pepper

Laing (Taro Leaves in Coconut Milk)

I was at the girls' school for their Book Fair and Parent-Teacher Conference this morning that's why I'm posting late today! Anyway, I'm here now to share with you another popular dish from Region V, Philippines (most commonly known as Bicol Region). This is called Laing which is basically Taro Leaves in Coconut Milk.

Just like the Bicol Express, I was introduced to this dish by my Bicolano friends in college, who like all people of Region V, are known for their preference for hot and spicy food. Laing is another popular spicy dish wherein gabi(taro) stalks and leaves are slowly cooked in coconut milk seasoned with ginger, shrimp paste and siling labuyo (bird's eye chili). 

Though I've loved Laing since I was in college, I never tried cooking this when I was still in the Philippines. I've always thought that preparing it is so time consuming. Not only do you have to dry the leaves and stalks for a couple of days, you also have to shred them one by one. It's good that here in the US, packed ready-to-cook taro leaves are available in Asian stores. But beware in buying packed taro leaves. There are some brands which contain some other variety of leaves aside from taro. There is even this one brand that I tried which had dried carabao grass in it. The "Angelina" brand has so far been the best I've found, but be sure to still wash the shredded leaves thoroughly just to make sure that all the dust accumulated from drying will be all be gone. 

When cooked properly, taro leaves will result in this very appetizing dish (I know it doesn't look that appetizing...but it is!) that you'll surely love! You can eat it alone with rice or you can use it to go with fried meat or fish.

Ingredients:
*Serves 10-12 (Hubby & I love this so I always cook a large amount of it)

• 2 packs dried taro leaves
• 1 lb. pork cut into cubes
• 1/3 cup shrimp paste
• 3- 14oz. cans coconut cream
• 8 cloves garlic, minced
• 2 Tbsp ginger, minced
• 1 medium sized onion, chopped
• 3 Tbsp fish sauce (or less depending on how salty the shrimp paste is)
• 12 pcs (or more, depending on how hot you want it) Thai chili, sliced (6 pcs. with seeds removed and 6 pcs. with seed on)
• 1 cup roasted anchovies
• 10-12 pcs shrimps with head (optional)
• 2 Tbsp olive oil, for sauteing
• salt and pepper

Hello Kitty Bentos and Albertsons Giveaway Winners

I don't remember how and when Hello Kitty became Clarise and Cherlin's favorite. But it is and they really love anything Hello Kitty...from bags, clothes and toys to small stuff like hair and fashion accessories, as well as stationeries and key chains.

Since I started bento-ing, I've been trying to find Hello Kitty bento accessories, and so far, these are all I got...a sandwich box, sauce/side dish/snack cups and two cutters.

I found the cutters three weeks ago at Party City and I've been using it frequently since then. I guess the girls really enjoy seeing Hello Kitty in their lunch boxes that's why they request Hello Kitty shaped food almost everyday! 

Today, I'm sharing with you some of the Hello Kitty Bentos I made. Clarise and Cherlin loved them...maybe your little girls will! (^.^)

Bento #28:  Hello Kitty Mac & Cheese Bento

What's in it: Mac & Cheese, chicken nuggets, American cheese and fruit salad

This is just a simple chicken nuggets and mac & cheese combo. I just topped the mac & cheese with Hello Kitty face shaped white American cheese. I used regular yellow American cheese for the bow & whiskers.

Bento #29:  Hello Kitty Egg and Chicken Cordon Bleu Bento

What's in it: Fried rice with mixed vegetables, over easy egg, chicken cordon bleu and brownies

The girls really loved the chicken cordon bleu from Cherlin's party and they requested to bring it for school lunch last Monday. I packed it with mixed vegetables fried rice topped with Hello Kitty face shaped over easy egg. I used turkey bacon strips for the whiskers, green peas for the eyes and nose, and Chinese chorizo and corn for the bow.

Bento #30:  Hello Kitty Fried Rice Bento

What's in it: Fried rice with egg and mixed vegetables, fried Chinese chorizo and cathedral window

For this one, I molded the meat and vegetables fried rice into Hello Kitty face, and used carrots for the whiskers, green peas for the eyes and nose, and Chinese chorizo for the bow.

Bento #31:  Hello Kitty Sandwich Bento

What's in it: Ham and cheese sandwich, turkey bacon & carrots mini kabobs, and madeleines / chocolate

Here, I used the whole body Hello Kitty cutter to shape the sandwich. I tried adding a shirt for Hello Kitty, but I know I didn't do good. It kinda looked weird for me...but the girls said it's cute. I really don't know if I should believe them! What do you think?
 
And now, the winners of Albertsons giveaway drawn via random .org are...

#13 & #18, and they are...

...Ray of Wok with Ray and CatLee! Congratulations Ray and Cat!!! The wonderful people at Albertsons will be contacting you soon. Again, a BIG THANKS to Albertsons for this awesome giveaway!!!

No Bake Chocolate-Bottom Peanut Butter Pie

Everytime we host a party at home, I always make two to four all-time favorite Filipino desserts, just so we can satisfy our guests' sweet tooth. For Cherlin's party last Saturday, I made bibingka, food for the gods and buko salad just as she requested. I was done with all three when Clarise said she wanted something with peanut butter. She and Ryan love peanut butter, you know! I told her I'll check what's in our ref and pantry and if I find enough ingredients to whip up something good, then I will...but if not, she can satisfy her craving by just eating PB&J sandwich. :)

In the pantry, I found graham crackers, table cream and of course, peanut butter. We never run out of peanut butter and this time, we have two more extra jars! These are the Planters peanut butter which I got as part of Foodbuzz Tastemaker Program with the National Peanut Board.

Since I have graham crackers (which I always use as crust for no-bake pies) and I found butter and cream cheese in the ref, I thought of making no-bake peanut butter pie.

Cherlin, who is not a big fan of peanut butter asked me if I can add some chocolates in the pie. I remember I have some Ghirardelli dark chocolates which I also got from Foodbuzz, so I thought of just using it for topping either as chocolate curls or drizzle.

 

But the birthday girl said she wants it in the pie, so I ended up making a chocolate-bottom peanut butter pie. I used Ghirardelli Intense Dark Twilight Delight 72% cacao for the bottom part mixture. I just whipped up this No Bake Chocolate-Bottom Peanut Butter Pie with the ingredients I had on hand, and I'm am glad it turned out really good! Everyone loved it...even me & Cherlin who don't usually eat anything with peanut butter!

I am glad I used Planters Peanut Butter for this. It's not our usual brand and we didn't know that it is really smooth and creamy. Thanks to Foodbuzz and the National Peanut Board for the opportunity of trying this product! Combined with Ghirardelli Intense Dark Twilight Delight chocolate, it makes a perfect No Bake Chocolate-Bottom Peanut Butter Pie!

Ingredients:
*Makes two 9" round peanut butter pie

• 4 cups finely crushed graham crackers
• 1 cup plus 4 Tbsp sugar, divided
• ½ cup butter, melted
• 3 cans Nestle Table Cream
• 1- 3.5 oz. Ghirardelli Intense Dark Twilight Delight, chopped
• 2/3 cup plus 4 Tbsp coarsely chopped peanuts, divided
• 2 tsp vanilla extract
• 1- 8 oz. cream cheese, softened
• 2 cups creamy peanut butter
• 2- 1oz. packs Nutter Butter Bites (optional)
• 2- 1oz. packs Keebler Mini Fudge Stripes (optional)
• 1 cup Cool Whip (optional)

Procedure:

1. In a bowl, combine crushed graham crackers, 4 Tbsp sugar and butter. Divide into two. Press each portion onto bottom and up sides of two 9-inch pie pan.

 

 

2. Freeze for at least 10 minutes.

3. In a small saucepan, empty the contents of 2 cans table cream, and heat just to a boil. Remove from heat. Add chopped Ghirardelli bar and 2/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie crust. Freeze for at least 15 minutes.

 

4. Whisk remaining 1 can table cream, adding vanilla extract half tsp at a time.

5. Beat cream cheese and remaining sugar in a bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.

 

6. Sprinkle with remaining peanuts and garnish as desired. As for me, I topped it with Nutter Butter, Keebler Mini Fudge Stripes and Cool Whip. Freeze for 1 hour or until ready to serve.