This time of year is there anything better than frozen dessert? ummmmm hell no, so lets whip up this yummy treat and enjoy!
2 1/4 cups whipping cream
1 1/4 cups creamy or chunky peanut butter
1 cup powdered sugar
1 cup (about 15) bite-size chocolate-covered peanut butter cups, chopped
1 purchased chocolate cookie crumb pie shell
6 chocolate-covered peanut butter cups, halved
1. In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature.
2. Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
3. Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. Makes 12 servings.
Servings Per Recipe 12, Calories 464, Protein (gm) 9, Carbohydrate (gm) 30, Fat, total (gm) 36, Cholesterol (mg) 63, Saturated fat (gm) 15, Dietary Fiber, total (gm) 2, Sodium (mg) 243, Percent Daily Values are based on a 2,000 calorie diet
In 2005, David Uhl became the first artist to commemorate the Sturgis Rally each year with a special painting, adding a little twist. Canvas prints were only available at a reduced price for those who ordered before the end of the rally (Stranger in Town, A Fool’s Gold, Made in America, An August to Remember, Whiskey Business, 70 & Counting and Sly Hill Showdown).
David’s brainstorm created quite a stir within the motorcycle community, as the value of these highly collectable pieces climbed each year because of their instant scarcity.
This year, David had five different images in mind and, based on the feedback offered by his collectors, selected “The Ironhorse Heist”. This masterpiece features Kevin Bean’re (more on him to follow) and, for the first time ever, will be offered in both horizontal and vertical formats.
“The Iron horse Heist”
In David’s words, “I saw The Bean’re before I actually was introduced to him, and I remember thinking “WOW what a GREAT face for a painting someday!”
“Bean’re told me last year he was writing a book about his extensive travels and experiences around the world. I started dreaming up a concept that might reflect some of the novel situations that only the Bean could find himself in. I definitely wanted to portray this gypsy nomad from another time with some high drama and action. His signature top hat with the gaping Rattler head slung my timeline back a hundred years, and then it hit me. The old West, with the long tail coat gambler attire was perfect. An epic train robbery fit the bill, being chased by a posse with guns a blazin’. I then figured this would be a fine addition to my Sturgis collection as well as the whimsical book cover I was looking for. I am proud to present my 2012 Sturgis release ” The Iron Horse Heist”. His book “Bean’re….Motorcycle Nomad” featuring my cover art will also be released in time for the rally this year.”
These images will be available as hand-signed, numbered canvas giclee prints. Beautifully framed, each comes with a Certificate of Authenticity. Matching numbers are available for those wanting both versions and/or to match your existing David Uhl Sturgis Commemorative pieces from past years. Edition numbers will be assigned as orders are taken, so you are encouraged to act quickly! visit uhlstudios.com
• 1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined
• 3/4 cup olive oil
• 1/2 cup white balsamic vinegar or balsamic vinegar
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 large red and/or yellow sweet peppers, halved and seeded
• 2 medium zucchini, halved lengthwise
• 1 1 pound loaf ciabatta bread, cut into 1-inch-thick slices
• 4 roma tomatoes, halved
• 1/2 cup coarsely chopped fresh basil (optional)
• 1/2 cup coarsely chopped fresh parsley (optional)
• 1/2 cup Kalamata olives, pitted and halved (optional)
1. Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.
2. For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
3. Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.
4. Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.
5. Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.
6. Serve salad immediately or chill for up to 2 hours.
from the test kitchen
Tip *Tip:Soak wooden skewers in water for at least 30 minutes before using.
Servings Per Recipe 10, Calories 331, Protein (gm) 14, Carbohydrate (gm) 29, Fat, total (gm) 18, Cholesterol (mg) 88, Saturated fat (gm) 3, Monosaturated fat (gm) 12, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 6, Vitamin A (IU) 1409, Vitamin C (mg) 62, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 761, Potassium (mg) 347, Calcium (DV %) 71, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet
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