Hello friends, if any of you are still out there.
I'm coming back to my blog after a monstrosity of a hiatus. If you are still here reading, I am ecstatic and I welcome you. If I am writing to myself, so be it.
Tonight's entry shall be short and sweet, and subtitled "Step up or step off."
This year has turned into a year of self-assessment and growth for me, mostly in the realm of self-respect, -integrity, -confidence, and romantic relationships.
Therefore, tonight I am openly stating "I am a take home to mama type of girl (and dad's like me too), so if you aren't interested in taking me home to Mama, step off."
That's all.
I've been surrounded and pitifully woo'ed, if one could call it that, by boys who would like to "hang out." Consequently, tonight I am fervently expressing my need to be taken on a date, respected, doted upon, and taken home to meet the parents.
The End
Oh sweet heavens! Yes please :-)
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
Topping
1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt
Directions:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
- Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.