We had some friends over for dinner last Sunday and I decided to serve up a delish dinner. I had been meaning to try Larisa's chicken kebobs and the peanut butter pie...and boy, was that a tasty dinner! For the kebobs, I added some brown sugar into the marinade to make it a little bit sweeter and I thought the sweetness of the marinade went really well with the smokey flavor of the bacon (and bacon make everything better...or was that butter? Either way, it was great!). In addition to the red bell peppers and mushrooms, I also skewered on some zucchini since that's my favorite veggie grilled. I realized, though, after they were on the grill, that I had forgotten the pineapple. We love fresh grilled pineapples, so I wanted to do it on these, but just forgot. Must try next time. Anyway, these were fabulous...they will definitely make an encore appearance at our dinner table.
Oh, the peanut butter pie. Loved it! It took me a little while to find the chocolate wafers, but I found them at Treasure Island...$5 for 9 ounces. I didn't want any leftover wafers, so I used all 9 ounces and an extra tablespoon of butter, so that made for a pretty thick crust. Maybe I pressed too hard to make it all fit, but my crust ended up being super hard once it was frozen. Did other people have super hard crusts? I think next time, I will just buy a pre-made chocolate crust to save myself a little time. Or I may try making it with Oreo cookies (as I purchased a box today at Costco). Heeding Danielle's advice, I was going to use the hot fudge on the bottom, but again, I forgot, so I didn't have a chocolate layer, which ended up being fine. Everyone loved it, and it was just tasty, really. In fact, we had some other friends over on Wednesday night for dinner and had it for dessert again that night. I loved that it was all super cold and frozen with the hot fudge on top. But I was kind of happy that we didn't end up eating the entire pie. The picture I took was of the very last piece, which Greg and I shared, although I think I probably ate more of it than he did. I think I'll be making the PB pie again, too. It's just too good not to.