Holiday Recipes Submitted by Woodbridge Residents... Enjoy!

Peanut Butter Pie with Fudge Topping
Submitted by Anne Josey

1 cup cold whipping cream Thick Truffle Sauce
1 tsp vanilla 3/4 cup whipping cream
8 oz cream cheese (used reduced fat) 2 Tbsp butter
1 cup creamy peanut butter 12 oz semisweet chocolate chips
1 cup confectioner’s sugar, sifted 1 tsp vanilla
6 oz chocolate cookie crust

Peanut Butter Filling: Beat cream and vanilla until soft peaks form. Set aside.
Beat cream cheese and peanut butter in large bowl at medium speed until blended thoroughly. Decrease speed to low and add confectioner’s sugar until thoroughly mixed. Whisk 1/3 of whipped cream into peanut mixture. Then gently fold in remaining whipped cream. Spread filling evenly into cookie crust. Freeze pie about 10 minutes.

Thick Truffle Sauce: Heat cream and butter over medium-low heat until cream is hot and butter is melted. Hot cream mixture will form tiny bubbles (about 175 degrees). Do not let mixture boil. Remove pan from heat. Add chocolate and let it melt for about 30 seconds to soften. Add vanilla and whisk sauce until it is smooth and chocolate is melted. Pour sauce over pie. Ready to serve. Makes 10 servings.

Holiday Squares Florentine
Submitted by The Schrimmer Family: Mark, Vicki, Steven and Debs

4 eggs beaten
1 can Campbell’s Cream of Mushroom soup
2 pkgs. (10 oz each) frozen chopped spinach, thawed, well drained and minced
1/2 cup chopped, toasted walnuts (I always use almonds)
1/4 cup minced green onions
1 cup shredded swiss cheese
1/4 cup grated parmesan cheese (I prefer to use about 1/2 cup feta cheese)
1 pkg (8 oz) refrigerated crescent rolls

In large bowl, combine all ingredients except crescent rolls; mix well.
Unroll crescent rolls, but do not separate. Press into bottom of 13” x 9” buttered baking pan. Press seams together. Spread spinach mixture over dough.
Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean. Cut into 1” pieces.
Enjoy!!! May the beauty and joy of this holiday season fill your homes and
hearts with abundant happiness.

Gorgonzola Almond Green Beans
Submitted by Carolyn F. Smith Driscoll
Simple to make, delicious to eat and a nice alternative to green bean casserole.
2 1/2-3 lbs whole green beans, fresh or frozen. (I like Trader Joe’s French style frozen)
10-12 oz block of Gorgonzola cheese
1/2 cup sliced almonds
2 Tbsp lemon juice
Salt and pepper to taste
1/2 stick of butter

Add lemon juice to steaming water and steam green beans until cooked, approx. 10-12 minutes. Lightly toast almonds: 3 minutes in toaster oven on toast or at 425 degrees in conventional oven. Watch them, as they will burn quickly.
Place beans in serving dish, add butter and stir until melted, toss in almonds and use fork to break cheese into small bits. Add salt and pepper to taste. Toss and enjoy! Makes 8-10 servings