Peanut Butter Slide Pie

1 cup heavy cream

12 pieces of refrigerator peanut butter cookie dough

8 ounces cream cheese

2/3 cup sugar

2/3 cup packed brown sugar

1 TB vanilla

1/2 crushed peanuts

1/2 c peanut butter

1/2 c chocolate chips

Preheat to 350.  Coat a 9 inch pie plate with nonstick spray.  Beat cream until stiff peaks and refrigerate.

Roll out cookie dough between wax paper and place in pie pan.  push the dough up the sides of the pan as well.

Bake 18-20 minutes.

In lg bowl blend cream cheese, and sugars until smooth.  Add peanut buter and vanilla and mix.  Fold in 1/2 whipped cream.  Pour into pie pan and refrigerate 1 hour.

Top with remaining whipped cream, crushed peanuts, and drizzle with melted choc. chips.

Coffee Punch

This is my ABSOLUTE favorite coffee drink.  Even if you don't like coffee...you will LOVE it! (pictured in the punch bowl)

You will need:

3 cups cold coffee

5 heaping TB  vanilla flavored instant coffee powder

1 qt milk

1 pink 1/2 and 1/2

2 cups sugar

2 tsp vanilla extract.

Mix all ingredients in a LARGE bowl and then pour into smaller freezer safe containers.  Freeze.  To serve allow punch to thaw for an hour and serve over coffee flavored ice-cream.  OH SOOOOOOO GOOOOD!

Coffee Cake

I got this recipe out of a Paula Deen magazine and had it ready for Thanksgiving morning.  It was SOOO GOOOOOOD!

You will need:

1 box yellow cake mix (I used butter flavor)
8 oz. sour cream
3/4 cup veggie oil
3 large eggs
1 and 1/4 cups packed brown sugar
1 TB cinnamon
2 cups powdered sugar
3 TB milk
1 tsp vanilla extract
1/2 tsp butter flavoring

Preheat to 350.  Spray 13x9 pan with nonstick spray.  In lg bowl mix cake mix, sour cream, oil, eggs together until smooth.  Spread half into pan.
In small bowl mix brown sugar and cinnamon.  Sprinkle on top of cake mix.  Then gently spread the rest of cake mix on top.  Bake 35-45 minutes.  Let cool in pan for 5 minutes.
Whisk together powdered sugar, milk, vanilla, and buter flavoring.  Poke holes with fork into cake then pour icing on.  Allow icing to harden (about 20 minutes).