Pretzel-crusted Peanut Butter Pie

My husband loved the sweet-and-salty combo.  I've been making peanut butter pie for years, but this is the first time I gave it a pretzel crust.  It really did take the dessert to a whole new level.  It's not too salty.  It's not too sweet.  But it is oh so delicious.

Here's what you'll need:
3/4 c finely crushed pretzels
1/2 c graham cracker crumbs
3 TBSP sugar
5 1/3 TBSP melted butter
1/2 c peanut butter
3 oz cream cheese, room temp
1/2 c powdered sugar
2 TBSP milk
1 8-oz tub whipped topping, thawed
1 c mini peanut butter cups

Preheat oven to 425.

Combine the pretzel and graham crumbs, sugar and butter in a large bowl.

Mix until it looks like sand, then pour into a 9-inch pie pan.

I use a glass to press the crumb mixture onto the bottom and up the sides of the pie pan.

Bake at 425 for 8-10, until lightly golden.

Set on a rack and let cool completely.

Combine cream cheese and peanut butter in a mixing bowl and beat until combined and fluffy.

Beat in the powdered sugar.  Add in the milk.  Fold in the whipped topping, mixing well.  Spread in the cooled pie crust.

Use a knife to coarsely chop the peanut butter cups.

Spread evenly over the top of the pie, gently pushing them into the filling.

Refrigerate 3 hours or until set.  Serves 8.

Enjoy!

Brussels Sprouts with Bacon and Garlic

I was having friends over for dinner tonight and needed a vegetable.  As I walked through the farmer's market, I thought I might be out of luck until I came across these baby Brussels sprouts. They're SO cute!  I decided a quick saute would be best, and I was right.  They were so delicious and took almost no time at all.

Here's what you'll need:
2 slices bacon, diced
1 qt baby Brussels sprouts
2 TBSP water
1 TBSP olive oil
1 clove garlic, minced
salt and pepper

Brown bacon in skillet over medium heat until crispy.

Remove the bacon from the pan, keeping the drippings in the pan.  Add the Brussels sprouts and toss until they're all coated in the bacon juices.  Add the water.  Cover and let steam 1-2 minutes. Uncover.

Add the oil and return the bacon to the skillet.

Continue cooking, stirring occasionally, until the sprouts soften and brown slightly.  Salt and pepper to taste.  Add the garlic and cook 1 minute more.

Enjoy!