My sincerest apologies for not maintaining a regular schedule of updates to the Azu Blog. Lots of "adjustments" in the City of Bend since last Summer. However, keeping a positive attitude and optimistic outlook has helped Azu continue to put "one foot in front of the other" as Joe, the Owner, likes to say. Forward motion is the only way to go!
So, this post will appeal to those of you that love frogs. Whether it's Summer decorating, entertaining or simply a guilty addiction of frog "stuff", Azu has it for this season; Frog Chip n' Dip, Frog Garden Seat, Frog Dishtowels and even a Frog Pendulum Clock! "Hop" on over to Azu or onto azuhome.com to check out these fun, entertaining and affordable Frog accents for Summer! Shop online at azuhome.com, use the code SUMMER at check-out and receive 15% off your total order! SUMMER discount code may also be used in-store. Mention this blog and the SUMMER code and receive your discount. SUMMER discount code expires July 01, 2009.
Our blog wouldn't be complete without a fun recipe too. I'm a peanut butter fanatic and I searched the web today for a simple and easy peanut butter pie recipe. This excellent sounding Peanut Butter Chocolate Banana Cream Pie recipe was found on Cool Whip's website. Enjoy!
Peanut Butter Chocolate Banana Cream Pie
Prep Time: 30 min
Total Time: 3 hours 30 min
Makes: 10 servings, one slice each
35 NILLA Wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg (4 serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped
PREHEAT oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 minutes or until golden brown. Cool completely; top with bananas.
MAKE chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
REFRIGERATE at least 3 hours overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie refrigerator.
Total Time: 3 hours 30 min
Makes: 10 servings, one slice each
35 NILLA Wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg (4 serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped
PREHEAT oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 minutes or until golden brown. Cool completely; top with bananas.
MAKE chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
REFRIGERATE at least 3 hours overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie refrigerator.
