Thursday, October 31, 2013

Ghost Pizza

For Halloween dinner this year I made Ghost Pizza.

The day of the trunk or treat I made grilled cheese jack-o-latrens.  For those on one of the bread pieces you cut out a jack-o-latren face and use orange cheese.  You want to put the cut out side down on the pan first, so the cheese doesn't ooze through.

For the Ghost pizza, just make your crust into the shape of ghosts and use your toppings to make a face.

The kids love it!!!

Sunday, October 13, 2013

Pom Poms and Fine Motor Skills

While I was getting the boys ready for church Mackenzie played with her pom pons.  She saw it up in the cabinet and asked for it.  She sure loves pouring, scooping and dishing them up!  And it's great for her fine motor skills.

Friday, October 11, 2013

Frozen Peanut Butter Pie

It's a super easy recipe!!!  and it's so yummy and can be low fat if you wish!
I copy and pasted the recipe below or click here to go to the website.  I made this with with full fat cream cheese for general conference weekend when we watched it at Dave's parents house.  And this time I used 1/3 fat cream cheese, 1/4 cup of Truvia in place of the 1/2 cup of sugar and I used coconut milk.  I thought either way tasted yummy!!!

Skinny Frozen Peanut Butter Pie



  • 24 reduced fat Oreos (or regular Oreos if you prefer)
  • 1/4 cup (1/2 stick) light butter, melted (I used Land O' Lakes Light)


  • 1/2 cup + 2 Tbsp creamy peanut butter
  • 1/2 cup sugar
  • 1/4 cup milk
  • 8 oz reduced fat cream cheese, softened (may also use fat free)
  • 8 oz fat-free thawed whipped topping (I used Cool Whip Free)
  • 1/4 cup chocolate syrup (I used Hershey's Sugar-Free)
  • 1 cup crushed Reese's Pieces, divided


First, make the Oreo cookie crust by crushing the Oreos into a fine crumb using a food processor or blender. Using your hands, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together. Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect, though. Set in the freezer as you make the filling.
Prepare the pie filling in a large bowl by mixing the peanut butter, sugar, cream cheese, and milk. I used an electric mixer, but a wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese's Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese's Pieces.
Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This made the pie much easier to cut.
*Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc. Layer with caramel sauce, use a graham cracker crust, or use less or more sugar depending on your taste. This is a highly adaptable pie.
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