Love, Pie & Jesus with Guest Angela Perritt
This week in our reading of A Life That Says Welcome (chapters 4-7) we come to the topic of food in chapter 7, Sure, Stay for Supper! In it I tell of my first “company disaster”. Those early days were such a time of trial and error (heavy on the error!).
Looking back, I am thankful I didn’t give up. Romans 12:13 says, “Share with God’s people who are in need. Practice hospitality.” (NIV 1984)
Sometimes, we just need to keep practicing!
Today we have a guest dropping by to help us with a little idea boost for having company over for dessert. She’s gonna help us practice by providing a no fail recipe and a glimpse into her sweet heart.
Meet my new cyber friend, the Jesus-loving Angela Perritt.
Angela is the wife to her high school sweetheart and mom to her 3 adorable little girls. Some of Angela’s favorite things in life are dancing with her daughters, laughing with her husband and loving her Lord with the amazing life He has given her.
You can find Angela at GoodMorningGirls.org where she encourages women to be in God’s Word on a daily basis through tech accountability groups. Angela’s goal in life is to inspire her children and others to love God greatly with their lives one day at a time.
Now, a great company’s coming dish from her home & heart:
In my opinion, the most important aspect of hospitality is how you make your guests feel the moment you open your home to them. That special moment sets the tone for the whole event.
Open your home like you open your heart. Full of love, a warm smile and an “I’m glad you’re here” embrace!
Now I’ll have to admit, I’m a hugger! I love to love on people! I was once told by some dear friends, who were from another country and whose custom it was NOT to hug the moment you meet them, to please try to restrain myself from hugging their mother the moment I met her. Ha!
You’ll be proud to know that I restrained myself……until after the initial meeting at least!
I love to love on people and I love to welcome people into my home but like most women…..I have an “Achilles heal” in my desire to be hospitable…..my cooking!
I’m just not confident in that area… or at least I wasn’t for many years. I have burnt and thrown away my fair share of meals over the years but I’ve learned the more I try the better I’m getting.
So for those of you who love to open your homes, love to love on your guests the minute they walk across the threshold, but you hold back because you feel you can’t cook, well I have a very special family recipe I’d like to share with you today!
This recipe is super easy and extremely delicious…….it’s perfect for girls like us!
Peanut Butter Pie
1- cup Peanut Butter
1- 8 oz Cream Cheese
1- Can Sweeten Condensed Milk
2- Pints Cool Whip
1- Graham Cracker crust
Mix all together (except 1 pint of Cool Whip….use that pint to cover the top of the pie)
Refrigerate for a few hours
Spread with remaining Cool Whip and garnish as desired.
Voilà! You have a super easy and yummy dessert that people will beg you to make again and again!
Wow! Doesn’t that look fabulous! Got three peanut-butter lovers in our home so we will be trying Angela’s pie recipe soon.
Now, let’s hear from you. What is a favorite pie you like to make (or buy!) at your home? Make plans to serve one soon to guests!
Or, do you too have a “company disaster” story to tell like the one I told in chapter 7? Please do. We can laugh with (not at) you!
One gal will be chosen at random to win a $15 gift card to Target to buy a new-fangled pie pan or casserole dish to use for company :-)
REMEMBER: For this coming Friday’s idea swap and share, be thinking of your best decorating idea, tip, object, theme, centerpiece or DIY project. Bloggers, get a post ready. Others, you can leave yours in the comment section with a description or a link to what it is you like so we all can see. :-)
Finally, we are also interacting over at Karen Ehman’s Book Studies on Facebook. Click here to “like” the page & join us.
I too will use the Pillsbury refrigerated dough, put my preference, which I HIGHLY RECOMMEND is the Safeway brand refrigerated dough. I find it more like real pie dough, more flaky and lighter tasting. Also, I grow rhubarb in my backyard and am known by my friends and church family for my rhubarb pie. The recipe:
4 cups diced rhubarb — the fresher the better, but can use frozen
1 1/2 – 2 C sugar 2 T butter
6 T flour dash of salt
Combine rhubarb, sugar, flour, and salt. Mix and let rest about 15 minutes, to moisten completely. Fill 9″ pie plate with dough, then add this mixture. Dot with butter and adjust top crust. Pierce top for venting. I put the pie on a cookie sheet so that the juices will run over onto it, and not the oven. Bake at 400 degrees for 40-50 minutes, until juices flow and you like the color of the crust. May cover crust edges with foil, or pie protector. Enjoy!
Oh, I remember the first Peanut Butter pie I made. I used to eat peanut butter by the tablespoon-just loved the stuff. I was a teenager when I made the pie. It seems it took forever to make and I had to chill it. It was when I went to place it in the fridge I dropped it. Our Bassett Hound ran over and ate it. I never made another. Years later I went to a restaurant with a friend and peanut butter pie was on the menu. She bought me a slice after telling her my tale. I have made other pies and they were yummy and never dropped another…
We always get the frozen pies, coconut cream and pumpkin!
My favorite pie to make is a candy bar pie. I also love to make pecan pie.
My family’s favorite is walnut pie. I first came across a recipe for this when I was young and could not afford the pecans for pecan pie. It was a hit. Everyone wanted the recipe.
Thanks for sharing. Will try this on my husband. My favorite is Hot Derby Pie with a Dallop of Whipped cream.
I am still working on learning to make a good pie crust and I have had many failed tries. But I have found that frozen pie dough works just as well and I have learned to make a great (according to my husband) coconut cream pie. This is one of my favorites to make. But if I need a quick pie, I have homemade apple pie filling in the canning cupboard downstairs. I just grab a quart of filling, a pie crust and throw them together and they are ready in least than an hour.
I copied several of these recipes down – thanks ladies for sharing your recipes. I am not much of a cook but stole my father-in-law’s heart with my buttermilk pie that I make at the holidays. It is a good recipe because it makes 2 pies – one I could take to my parents & one for his. Wish I had it here at work to share with you.
Love the idea of having people over for dessert! Will be trying the peanut butter pie. My easy recipe is Apple or Cherry Pie ~ 3 ingrediants
1 can Apple Pie filling 1 can Cherry Pie Filling
1 box spice cake mix 1 box yellowcake mix
1 stick butter 1 stick of butter
Pour pie filling in pie pan, pour dry cake mixture over filling evenly, slice stick of butter in teaspoon slices and cover top of dry cake mix. Bake 350 until golden brown about 30-40 minutes, serve hot and with ice cream. Yummy!
this is two separate recipes, one for apple one for cherry…looks like one.. Oops
I have a friend from college who definitely is blessed with the gift of hospitality. when we were living in the dorms around the end of the school year she invited several girl friends over for oreo, choc. mint chip pie. this was 30 years ago but I still remember how it was made. We crushed up a small package of oreo cookies and made the pie crust just by packing in the crushed oreos in the pie tin.. She had set out mint chip ice cream so it was soft and spooned it into the pie pan over the oreo crust. then she melted semi-sweet choc chips ( I would use milk choc.) and drizzled it over the ice cream… then set it back in the freezer to chill. I helped her make the pie. I don’t remember what we drank… probably hot chocolate. It was a wonderful time of fellowship with our dear sisters before we went our merry way for the summer. I already told a woman in my bible that I want to have her over to my house to “practice my hospitality.” I think I will make this pie for her. with coffee or tea. I actually just want to love on her. she is about 12 years old than I am, but has a wounded heart that has not healed. I want to be a friend to her. My heart was wounded and is healing finally after many years of getting help. so I want to show her love and kindness and friendship.
I LOVE, LOVE, LOVE, true Key Lime Pie….. nothing like those tart limes. My mouth is watering thinking about it ;)
One of my favorite pies is Ozark Mountain Berry Pie–uses strawberries, blueberries, raspberries and blackberries although I usually make it without the blackberries. My first attempt at making a pie my husband’s grandma used to make didn’t turn out so great since the recipe said to pour the batter into the pie pan, which I did. It didn’t say there was supposed to be a crust in the pan first!
My favorite pie recipe is similar to Angela’s Peanut Butter Pie. It’s always a hit with my guests. The best part is you can make it ahead and keep it in the freezer and just bring one out anytime you need it. The recipe makes 3 pies.
HOSPITALITY PIE
3 small or 2 large graham cracker crusts
1 stick butter
2 c. coconut
2 c. chopped pecans
14 1/2 oz. can condensed milk, not evaporated
8 oz. cream cheese, softened
16 oz. frozen whipped topping, thawed
Caramel or butterscotch ice cream topping
1. Melt butter in a shallow baking pan at 400?. Add pecans and coconut and stir. Toast until golden brown, stirring while browning. Watch carefully to keep from burning. Cool.
2. Beat cream cheese. Add condensed milk and beat until smooth. Fold in whipped topping.
3. Divide evenly half of the cream cheese mixture among the pie shells. Sprinkle with coconut mixture. Drizzle with ice cream topping. Repeat layers.
4. Cover and freeze until frozen hard. Let thaw 5 – 10 minutes before serving.
My son, Andrew, loves apple pie. He’ll even help me make it after I get the apples peeled. He thinks that part is boring, but does enjoy eating the skins when I try to peel it in one long curly strip! When I was a kid we lived in southern Alabama and we had a pecan tree in our backyard. We’d gather and shell pecans for pecan pie. Occasionally, we’d find a piece of shell in our pie. Still my favorite even though I’m not brave enough to try to make one on my own.
My in-laws were visiting for the Christmas holidays and were going to attend my daughters choral concert then afterward come over for gift exchange and dessert. The family requested that I bake peach cobbler. Not a problem-mixed it up, put it in the oven, got ready for the concert and left the house. Mind you, it was done when we left the house. 20 minutes into the concert I realized that the cobbler was still in the oven and the oven had not been turned off! Quickly called a neighbor and my best friend hoping one of them could use the spare key to get in and turn the oven off and throw away the dessert. Neither answered. Finally recieved a text that both of them showed up at the same time. Oven was turned off, dessert burnt around the edges but smelled good-we went out for pie after the concert.
Company disaster story…
My hubbies grandparents were in the state and when they came over for supper, I had made brisket sandwiches. Only…I was in a hurry and just shredded the beef with a fork. This was a huge brisket and the shreds were HUGE, too. Made the sandwiches very difficult to chew. Poor grandpa took a big bite and couldn’t get it chewed up, swallowed and almost choked. It was so scary. I wanted the ground to swallow me and that evil brisket into a giant hole. I now shred AND dice my meat into itty bitty pieces….!!
Just this past Sunday we were having guests for lunch after church. I had put a meatloaf and scalloped potatoes in the oven and set it on time bake. We came home to the smoke alarm and a kitchen full of smoke. The meatloaf had overflowed and the grease in the bottom of the oven was smoking. We opened all of the windows and had lunch. The meatloaf was still really good – none left.
This is my Family’s favorite
Dirt Cake
Ingredients:
1 large package of Oreo Cookies
1 – 8 oz package of Cream Cheese, softened
3 ½ cups of milk
2 – 3 oz packages of French Vanilla Instant Pudding
½ cup of butter, softened
1 cup of powdered sugar
1 – 12 oz container of Cool Whip
Flower Pot
Recipe Instructions:
Crush Oreo Cookies, set aside. Cream together butter, cream cheese, and powdered sugar, set aside. Add milk to pudding, mix till thick, add Cool Whip, then mix in cream cheese/butter/powdered sugar mixture.
Line flower pot with foil, alternate layers of crushed cookies and pudding mixture, beginning with crushed cookies. About 3 to 4 layers. Top with fake flowers.
What a great recipe. It reminds me of something my great aunt used to make. I’m a big fan of strawberry pies (fresh) when they are in season and coconut cakes and toffee tiramisu tortes. Such fun to share them with people.
Raspberry Ganche Pie – easy, elegant & yummy
Prep time: 15 min
Total time: 4 hour 15 min
Makes: 10 servings
What You Need
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
Make It
Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
My favorite is key lime pie, really easy recipe:
1 ready made graham cracker crust shell
1 tub cool whip
1 key lime yogurt
1 package lime jello package
1/4 cup very hot water
In medium bowl mix water and jello package until dissolved. Fold in cool whip and yogurt. Pour into pie crust, refrigerate overnight and enjoy..
Raspberry Ganche Pie – its super simple, elegant and oh so yummy!
Prep time: 15 min
Total time: 4 hour 15 min
Makes: 10 servings
What You Need
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
Make It
Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
Nutritional information per serving
Calories 320 , Total fat 20g , Saturated fat 11g , Cholesterol 35mg , Sodium 115mg , Carbohydrate 37g , Dietary fiber 4g , Sugars 23g , Protein 3g , Vitamin A 8%DV , Vitamin C 15%DV , Calcium 4%DV , Iron 10%DV .
My hubby loves pecan pie. I don’t make it often, but when I do, it always puts a smile on his face.
I love lemondae pie! Frozen lemonade, sweetened condensed milk, and Cool Whip, in a graham cracker crust! So easy and so good!
My favorite to make is cherry pie, but really, ANY pie goes over well in our house!!! :)