Easter Peeps Rocky Road Pie

Some pudding mix, a pre-made graham cracker pie shell and some Peeps left over from Easter make an easy and entertaining Rocky Road type pie.

Ingredients
one box chocolate pudding
1 1/2 cup cold milk
1/4 cup chopped peanuts
1 package Peeps (your favorite color)
1 9 inch Graham Cracker Crust

Directions
Separate Peeps and place them around pie crust.
Blend pudding mix and milk together. Stir in all but 1 Tbsp chopped peanuts. Pour mixture into shell, making sure to keep their heads viisible.
Top with remaining peanuts by placing them around Peeps.
Chill for at least 30 minutes.

This is an easy to make pie and it ends up making a distinct impression.

Peeps are marshmallows, right? So add a little chocolate and peanuts and you've got Rocky Road.

We had to come up with a substitute dessert when we found out our Razzleberry Pie source had packed up and left town.

Tip This pie is better after sitting in the fridge for awhile. It lets the marshmallows soften up and merge with the pie.

Two options - 1 is had some mini marshmallows in order to make it more marshmallowy

Another option is you can use a chocolate crust. I used the graham cracker because after we had handy and besides I like the contrast and flavors. But if you prefer that chocolate bomb explosion of different chocolates when you take a bite, by all means you can purchase chocolate graham crackers and even Oreo chocolate cracker crust.

The straight chocolate pudding can be a bit cloying. To help with this, try mixing half a box of vanilla pudding mix and half a box of chocolate pudding mix.

It looks like four and twenty blackbirds baked into a pie. Although, in this case, it's Peep-yellow birds.

You could say it makes a Tweety Pie.

Portabella Mushroom Breakfast Stacker

This makes a quick and fun to-look-at breakfast. You know day is going to start out right when your breakfast is in 3-D.

Ingredients:

2 Large Portabella Mushroom caps (stems removed)

1/2 cup diced bell pepper

1/4 cup diced onion

1/4 cup sliced button mushrooms

1 russet potato, diced

2 eggs

1/4 teaspoon grated parmesan cheese

Seasonings To Taste (usually salt, pepper, paprika)

Instructions:

Season potato to your liking (salt, pepper and ground paprika make a good combo) and place in hot, oiled skillet – baking spray works in doing this and helps coat the potatoes. Cook and stir until browned (about 10 minutes). Potatoes should be cooked until a knife can be plunged into a piece and removed with little resistance. Remove potatoes from heat and set aside.

Sauté bell pepper in lightly oiled skillet – baking spray works well on this too. Cook about 5 minutes or until just softened and add onions. Cook another 4 minutes until onions are starting to look more translucent and add mushrooms. Cook another 3 or 4 minutes until mushrooms are done. Remove and set aside.

Wisk eggs together and place in skillet. Scramble and cooked until done to your liking.

Now the stacking begins:

On a serving plate, spread potatoes to cover bottom of the plate.

Place one portabella mushroom in the center.

Place half the egg.

Place a pile of the pepper/onion/mushroom mixture on top (it’s okay if a few fall into the potatoes – it adds color).

Sprinkle half of parmesan cheese over top. This gives a boost of salty flavor and adds to the look of the dish.

Serve with salsa or salt and pepper.

Repeat for second plate.

SomeTips: A sharp knife makes the preparations of this recipe quick work.
I keep a second skillet warmed on a back burner to hold the ingredients as they finish and keeps them warm.

Good additions include a shot of Tobasco Sauce, a good salsa, or some chives.