Chocolate Nutella Cheesecake

Yesterday I got to go on my first trip as a field trip chaperone. They went to Safety Town at the local Fire Station. It’s a really cute tiny town with a miniature Babe’s Chicken, Walmart, City Hall, Hospital, Bank, etc… They also do a really cute Halloween and Christmas event. But mainly they do field trips.

The kids get to ride bikes and learn how to obey the traffic signals. Then they learn about tornado safety. The bike riding caused quite a stir in our house. The girls have no interest in riding bikes. They have only had scooters or bikes with training wheels. We all tried teaching them this weekend….me, the hubby, my sister, my nephew….no luck. They were both so afraid that the other kids would make fun of them. So when the Fireman asked them to raise their hands if they knew how to ride a bike, Megan raised hers higher than everyone there and then later told them that she decided to just be a pedestrian. It turned out okay. Two of her friends even decided to walk with her.

And once again on the pie front…here is Taylor’s turn….

1-1/2 cups Chocolate Animal Crackers, crushed
3/4 cup Sliced Almonds, finely chopped
1/4 cup Butter, melted
1 tsp Vanilla, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/2 cup Sugar
13 oz Nutella
8 oz Whipping Cream, whipped

Mix animal cracker crumbs, almonds, butter and 1/2 tsp vanilla until blended. Press onto bottom and sides of 9″ pie plate. Refrigerate until ready to use.

Beat cream cheese and sugar in large mixing bowl until combined. Add Nutella and remaining vanilla. Mix well. Stir in whipping cream. Spoon into crust.

Refrigerate for 4 hours.

Servings: 10
Calories 465
Total Fat 32.3g
Carbohydrates 39.4g
Fiber 2.9g
Nutrition Grade D-

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

Megan’s Fluffy Strawberry Pie

Trying to keep them all happy….this was Megan’s turn for pie…she waited very impatiently for it to set….


1 Refrigerated Pie Crust
8 oz Cool Whip, thawed
3 oz Strawberry Jello
1 cup Strawberries, chopped
2/3 cup Water
1/2 cup Cold Water
ice cubes

Cook pie crust according to package directions.

In a large bowl, stir boiling water and Jello for 2 minutes or until Jello is completely dissolved.

Mix cold water and ice cubes to make 1 cup; add to dissolved Jello stirring until slightly thickened.

Whisk in Cool Whip, then strawberries until smooth.

Refrigerate for 15 minutes.

Spoon filling into pie crust and refrigerate 6 hours. Garnish with fruit if desired.

Servings: 8
Calories 116
Fat 8.1g
Carbohydrates 10.9g
Nutrition Grade D+

Today’s Leopard Print Find: Animal Print Cuddler Dog Sweater

Chocolate Peanut Butter Pie

Taylor finally got her peanut butter chocolate pie. It tasted like a giant Reese’s. She was happy. I thought this was the end of the pie tug of war but no, first thing Megan said was “now you owe me a strawberry pie”. Which Taylor followed up with “then you owe me a chocolate pie”. This could go on forever.

3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter, softened
1/4 cup water
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
16 pecan halves
1 frozen pie crust

Bake pie crust according to package directions. Cool 15 minutes.

In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. Spread mixture over crust; press down evenly to cover crust.

Melt chocolate chips in the microwave in 15 second intervals until melted, stirring after each.

Spread melted chocolate chips over peanut butter mixture. Garnish with pecan halves. Refrigerate for an hour or until chocolate sets.

Servings: 10
Calories 448
Fat 23.8g
Carbohydrates 54.4g
Dietary Fiber 2.3g
Nutrition Grade C-

Today’s Leopard Print Find: Michael Stars Women’s Leopard Print Off Shoulder Dolman Shirt

Triple Layer Chocolate Pie

Yesterday I got to be a “model” for a few hours at the Estee Lauder office. Here is my “before” picture with no make-up and “looking tired” according to Taylor. I usually won’t even go to the grocery store without at least mascara, concealer and lip gloss so this trip across town with no make-up with an errand along the way (and showing y’all a before pic), was quite a big deal for me.

I found out when I got there that this was going to be an over the top, dramatic runway look. I had two looks but I only got a picture of the last one. The instructor’s critique on mine was that the blush wasn’t dark enough :/ and the contour part of the eyeshadow didn’t go up high enough. It was a lot of fun and she did a great job but I think I’ll stick with my normal look.

This is what happened when I had to use up some strawberries and decided to make a strawberry pie….Megan was sad that I didn’t make lemon, so I made lemon and it was the wrong lemon, then Taylor was sad because she doesn’t like strawberries or lemons so I had to make chocolate. I can only imagine the kind of chain reaction a rhubarb pie would have caused. But for only 274 calories and everyone in the house loving it, this was a huge success!!!

2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate shavings
9 inch prepared pie crust

Mix milk and pudding for 1 minute. Spoon 1 1/2 cups of pudding into pie crust. Stir 1/2 of the whipped topping into the remaining pudding. Spread over the pudding layer in the pie crust. Top with remaining whipped topping. Top with chocolate shavings. Cover and refrigerate for 4 hours.

Calories 274
Total Fat 15.1g
Carbohydrates 31.0g
Nutrition Grade C-

Today’s Leopard Find: YippyDada Chic Baby Diaper Bag

Lemon Ice Box Pie

IMG_0160 We saw Ice Age Continental Drift today. Cute movie. But why, oh why is there always at least one family in there that can’t be considerate of others. Today there were about 3 of those families. We had the one family who had to split up into 3 different places because the theater was so crowded. They proceeded to pass snacks back and forth. Then we had the crying baby family (which also included the chair kicker) and the talking family. Fun times!

Megan wanted lemon pie so I made her lemon pie…the wrong lemon pie. She wanted Lemon Velvet Pie. I wanted to try Emeril’s recipe. She wasn’t a fan so we adapted it until I got her approval.
1 (8 oz) package cream cheese, room temperature
1 (14 oz) can condensed milk
3/4 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 cup whipping cream
1/4 cup sugar
1 9 inch prepared pie crust
Combine the cream cheese, milk, lemon juice, lemon zest and vanilla in a large bowl. Mix until smooth. Pour into pie crust. Mix whipping cream and sugar until fluffy and add to top of pie. Refrigerate for at least 8 hours.
Servings: 8
Calories: 522
Fat: 28g
Fiber: 1g
Today’s Leopard Find: Duvet Cover

Strawberries & Cream Pie


So just in case you missed my Facebook post or you couldn’t hear my squeals……I’m the Tasty Kitchen Featured Member this week!!!!!
In case you don’t know what Tasty Kitchen is….it’s a website started by The Pioneer Woman to share recipes and make friends. Kind of like Facebook for food! I was so excited when I saw that I was the featured member. Thank you Tasty Kitchen!!!! It made my day! (which unfortunately I didn’t find out until about 11:00 pm and couldn’t go to sleep after getting me all wound up like that). So I made a pie….
Mix water and Jell-O in  microwavable bowl and microwave for 1 minute.  Mix whipping cream and sugar until fluffy. Whisk yogurt and half the whipping cream into Jell-O mixture.  Fold in 1 cup of the strawberries. Pour into pie crust and refrigerate until set.
Top with additional strawberries and whip cream.
1/4 cup water
3 oz package strawberry Jell-O
12 oz light strawberry shortcake yogurt
2 cups sliced strawberries
2 cups whipping cream
1/3 cup sugar
9″ pie crust
Mix water and Jell-O in  microwavable bowl and microwave for 1 minute.  Mix whipping cream and sugar until fluffy. Whisk yogurt and half the whipping cream into Jell-O mixture.  Fold in 1 cup of the strawberries. Pour into pie crust and refrigerate until set. Top with additional strawberries and whip cream.
Servings: 8
Calories: 308
Fat: 20g
Fiber: 1g
Today’s Leopard Find: Pet Stroller (Lily & Princess need this!)

S’mores Pie

I’ve made so many batches of S’mores cookies for the girls that I decided to try to expand our S’mores menu. Wish it was something like carrots or broccoli they asked for all the time instead but no such luck. I’m pretty proud of this creation. Taylor said she now likes this one best! (It’s one of my favorites now too. A really close second to the Black Forest Pie). Megan still likes the cookies. So that means I probably just made my life more difficult because one is going to ask for cookies and one is going to ask for pie.

1/4 cup sugar
1 pint whipping cream
1 square semi-sweet chocolate, grated
1 1/2 cups cold milk
1 1/2 cups miniature marshmallows
2/3 cup semi-sweet chocolate chips
4 oz Cool Whip, thawed
5.9 oz chocolate instant pudding & pie filling
9 oz graham cracker pie crust

Place chocolate chips and 1/3 cup of the whipping cream into a small bowl and microwave for 30 seconds. Stir until melted and smooth. Microwave another 10 seconds if needed. Pour into pie crust and top with layer of marshmallows.
Mix cold milk with pudding on medium speed for 2 minutes. Fold in Cool Whip. Pour on top of marshmallows.
Freeze for 2 hours.
Mix remaining whipping cream and sugar until fluffy.
Before serving, top with whip cream and grated chocolate.

Servings: 10
Calories: 444
Fat: 33g
Fiber: 5g

Today’s Leopard Find: Pet Food Bowls


Kentucky Derby Chocolate Pecan Pie

The girls love parties and horses so Kentucky Derby day was a win-win situation. Although they seemed to lose interest in the real meaning of the party when they started making dance videos on Kinect.

Fit pie crust into a 9″ deep-dish pie plate. I used my thumb to press the edge. I’m not coordinated enough to try anything fancy.

Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat.

Cook while stirring constantly for 3 minutes and remove from heat. This is what is should look like after the 3 minutes.

Whisk together eggs, butter, cornmeal, vanilla and salt. Then add 1/4 of the corn syrup mixture and mix. Add remaining corn syrup mixture and whisk until combined.

Sprinkle pecans and chocolate evenly over pie crust.

Pour mixture over pecans and chocolate.

Wrap foil around edge of pie crust to keep the edges from over-cooking.

Bake for 50 minutes at 325 degrees or until it sets. Let cool before serving. (It slices a lot better after it has been refrigerated)

Taylor and Megan decorated their hats. I think they did a fabulous job!

Megan wanted a cupcake decorating station, so we made hat cupcakes with mint oreos, half of a large marshmallow stuck on with a little icing and some sprinkles to make flowers.


1 refrigerated pie crust
1 1/2 cups chopped pecans
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Preheat oven to 325 degrees.

Fit piecrust into a 9″ deep-dish pie plate.

Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes.

Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually add in 1/4 of the corn syrup mixture. Whisk in remaining corn syrup mixture.

Place pecans and chocolate chips on pie crust. Pour filling over pecans and chocolate chips.

Cover rim of pie plate with foil to keep the edge of the crust from over-cooking.

Bake for 50 minutes. Let cool before slicing.

Servings: 8
Calories: 628
Fat: 30
Fiber: 2

Adapted from Southern Living

Today’s Leopard Print Find: Derby hat – sure wish I would have had this one for the party