Kid snacks...gotta use those sprinkles!

Its a gloomy rainy day here in the Pacific Northwest. I like to think of things to do for my kids that make them smile and brighten up the day.

My answer...

Sprinkles!

Sprinkles are like the confetti at the party...they make everyone smile and feel happy. I mean who doesn't like sprinkles? You can take an ordinary food seem special with sprinkles.

I wanted to share this quick and easy snack I whipped up for my kids this morning.

Here's what you need:

Sliced banana
Peanut butter
Sprinkles
Toothpicks
Any Bright Fun Plate

Guaranteed smiles and happy tummys!

Best Yummy Peanut Butter Pie!

I have been making this wonderful peanut butter pie for years. I found this recipe from a Taste Of Home magazine years ago. It is a family favorite and I make it often for special occasions. Its an easy no-bake, no-fail recipe. Since I have made this torte a lot, I have learned some tips along the way. You can read my notes at the end of the recipe.

Peanut Butter Cheese Torte

Ingredients

CRUST:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter, melted
1/2 cup finely chopped peanuts

FILLING:
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
2 cups sugar
2 tablespoons butter, softened
2 teaspoons vanilla extract
1-1/2 cups heavy whipping cream, stiffly beaten

CHOCOLATE TOPPING:
4 ounces semisweet chocolate chips
3 tablespoons plus 2 teaspoons hot coffee
Coarsely chopped peanuts, optional

Directions

Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10-in. springform pan. Chill. For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired. Yield: 14-16 servings.

Enjoy!

My Tips:
*I double the crust ingredients and split the filling. It makes a very big tall torte and is very rich. By splitting the filling you get 2 pies out of the recipe! Feel free to make it in pie pans if you don't have a spring form pan, it turns out either way.

*I freeze the pies when finished and thaw out only enough to slice and then put back. This torte can get soft quickly, and I found that freezing this recipe worked wonderfully and it kept better in the freezer.

*I don't make the chocolate topping suggested. I buy my favorite chocolate ice cream syrup and drizzle it over each individual piece as I serve it.


Picture and recipe courtesy of Taste of Home.