80. Chocolate Peanut Butter Pie

INGREDIENTS

• 3/4 cup creamy peanut butter
• 1/2 package cream cheese
• 1/4 cup salted butter, softened
• 1/4 cup sugar-free maple syrup
• 1 1/4 cups confectioners' sugar
• 1 (12 ounce) container frozen chocolate whipped topping, thawed
• 1 (9 inch) prepared chocolate cookie crumb crust

DIRECTIONS

1. In a large bowl, mix together peanut butter, cream cheese, butter, syrup, and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
2. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

79. Pasta with Shrimp and a Tomato Cream Sauce

INGREDIENTS

• 1 (12 ounce) package bow tie pasta (I used wheat linguine)
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled (Instead, I made this with jumbo peeled shrimp) 
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped (I used some tomato paste, sauce, and home cooked tomatoes)
• 1 1/2 cups heavy cream (I used milk)
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
• 
  
• DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage (shrimp) and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.