Peanut Butter Pie

This has been one of my favorite desserts for as long as I can remember. It’s also a classic Amish/Mennonite specialty (for those of you Man vs. Food watchers, this is the pie that Adam had at Yoder’s Restaurant on the Sarasota episode). Here is the not-quite-from-scratch-but-just-as-yummy version.

Peanut Butter Pie Ingredients:

1 deep dish pie shell- I just use the ones from the freezer section
2 boxes of vanilla pudding mix (about 1.5 oz. each)
3 c. cold milk
1 heaping tablespoon of peanut butter (I use creamy)
1 8oz container of Cool-Whip

Peanut Butter Crumbs:
3 tbsp. peanut butter
1 c. powdered sugar

Bake pie shell as directed on the box, set aside.
Mix vanilla pudding and milk until thickened, add 1tbsp. peanut butter. Mix thoroughly and place in fridge to set.

In the meantime, combine 3 tbsp. peanut butter and powdered sugar in a bowl. Use a fork to mix and continue until crumbs form.

Take pie shell and pour 1/3 of the crumbs in the bottom of the shell. Add pie filling and pour 1/3 of the crumbs on top of the filling. Spread about 1/2 a container (or more) of Cool-Whip on top of the that and add remaining crumbs on top of the Cool-Whip.

Asparagus with Lemon Butter Sauce

As promised, here is a recipe for one of Marko’s favorite dishes.

The sauce is really the thing that makes it so yummy.

You can use it on just about anything…fish, chicken, and vegetables. The sky’s the limit!

Here are the ingredients:

1 lb. asparagus
2 tbsp. butter (salted or unsalted)
1 tsp. flour
1/4 c. white wine
1/3 c. lemon juice or juice from 1/2 of a lemon

Break off tough ends of the asparagus where they snap easily. Cut spears into 1 inch pieces, separating the stems from the tips. Heat one inch of water (salted if preferred) to boiling in a deep skillet or dutch oven. Add lower stalk pieces and return to a boil. Reduce heat. Boil uncovered for 6 mins. Add tips, cover and boil 5 mins longer, or until crisp-tender. Drain asparagus and transfer to warmed serving dish.

Return pan to stove on medium-high heat and add 1 tablespoon of butter; swirl to coat. Add wine, remaining tablesppon of butter, 1 teaspoon of flour and lemon juice. Heat 1-2 mins, stirring occasionally, or until thickened. Toss butter sauce over asparagus and serve. 

 Wedding Fish

(otherwise known as Tilapia with Lemon Butter Sauce)


4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5–6 sprigs fresh Italian parsley (optional)
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine


1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.

2. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.

3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.

Serves 4

Sweet & Savory Mashed Potatoes

Oh. My. Word.

This takes mashed potatoes to a whole ‘nother level! It has become a new staple at our Thanksgiving Dinner.


3 1/2 pounds baking potatoes, peeled and cubed
1 tablespoon salt, divided
1 (29-ounce) can sweet potatoes in syrup, drained and mashed
1 (8-ounce) package 1/3-less-fat cream cheese, softened
10 bacon slices, cooked and crumbled
3/4 cup light sour cream
2/3 cup chicken broth
1/2 teaspoon pepper
Garnish: crumbled bacon


Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven ( or large pot); cook 30 minutes or until tender. Drain.

Return potatoes to Dutch oven. Add sweet potatoes and cream cheese; mash until smooth with a potato masher. Stir in 2/3 of the bacon, next 3 ingredients, and remaining 2 teaspoons salt. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 20 minutes. Sprinkle remaining bacon over the top.


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