Babs

BUBBY’S PEANUT BUTTER - CHOCOLATE PIE I don’t know about the “Dad” in your life - but Mr Babs does not ask for much for Father’s Day, except for this pie. It takes no time to put it together, and it is super easy. You will impress that Dad in your life and everyone around the table with Mr Bab’s favorite dessert from the famed “Bubby’s” in NYC. We have enjoyed this pie since they opened in the 90s. INGREDIENTS: 1 Graham cracker crust PEANUT BUTTER MOUSSE 1 cup confectioners' sugar 1 cup creamy peanut butter 3 ounces cream cheese, at room temperature 1 teaspoon vanilla extract 1½ cups heavy cream GANACHE 6 ounces bittersweet chocolate ¾ cup heavy cream 2 tablespoons shaved chocolate, to decorate the top INSTRUCTIONS: Using an electric mixer with the paddle attachment at medium - then high speed, beat together the sugar, peanut butter, cream cheese, and vanilla until well combined. In a clean bowl, whip the heavy cream until stiff peaks form. Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed until combined. Add the remaining whipped cream and fold it into the mousse on the lowest setting, until all white streaks are gone. To make the ganache, combine the heavy cream and chocolate in a microwave-safe bowl. Microwave on high in 10-second intervals until smooth and creamy. Using an offset spatula, spread a thick layer of ganache evenly over the pie shell, covering the bottom and up the sides of the crust. Chill the crust in the freezer until the ganache is set. Fill the pie with the peanut butter mousse, smoothing the top with a spatula. Using a vegetable peeler, shave chocolate over the top of the pie. Refrigerate the pie for at least two hours before serving. Store it in the refrigerator loosely covered for up to four days. #peanutbutterpie

Key Lime Icebox Cake  Whether you are cooking for two or cooking for 20, this is the DESSERT of THE SUMMER!  It is so refreshing, and who doesn’t love an icebox cake?   INGREDIENTS 6 limes 4 cups (1 quart) cold heavy cream One (14-ounce) can of sweetened condensed milk One (14-ounce) box of graham crackers, about 30 sheets Pinch kosher salt 1/2 cup (110g) sour cream 2 teaspoons granulated sugar 1 teaspoon vanilla extract INSTRUCTIONS:  1. Zest enough of the limes to have 3 tablespoons zest, then squeeze to have 2⁄3 cup juice. Reserve the remaining limes for garnish. 2. In a large bowl, use a whisk or electric hand mixer to whip 21⁄2 cups of the cream until slightly thickened and beginning to hold its shape. Add the lime juice and zest, then add the condensed milk and a pinch of salt. Continue whipping until the mixture forms soft peaks. Scrape any zest that has collected on the whisk and gently fold back into the beaten mixture. 3. Line a 9 × 13-inch baking dish with a single layer of graham crackers. You may have to break them to ±ll the entire space. Spoon half the lime cream over the crackers (just eyeball it) and gently spread into an even layer. Top with another single layer of graham crackers, followed by the rest of the lime cream. Add a ±nal layer of graham crackers (reserve any extra) and press down lightly. 4. In the same bowl you used to make the ±lling, whip the remaining 11⁄2 cups cream, the sour cream, sugar, vanilla, and a pinch of salt until you have medium peaks. Gently spoon the whipped cream over the crackers and spread into an even, swoopy layer. Loosely tent the cake with aluminum foil, then refrigerate for at least 6 hours and up to 2 days. 5. When ready to serve, crush any remaining graham crackers and sprinkle them around the top edge of the cake. Zest some of the remaining limes over the top, then slice the limes and garnish the cake with the slices. #summerrecipes

In all seriousness I’ve always felt like I have the best job in the world 🌸 #happymothersday

Perfect treat for the summer!!

Got the grill fired up?  Why not just make your party dip right on the grill?Just “dump” all the ingredients into a disposable pan, pop it on the grill and you have the party-pleasing dip of the summer.   INGREDIENTS:   16 oz can crab meat  12 oz cream cheese 8 oz sour cream 12 oz shredded sharp cheddar (plus more to melt on top of finished dip)  12 oz jar pimentos, chopped 4  ears fresh corn, cut off the cob 1 bunch scallions, thinly chopped 2 tbsp old bay 1 ½ tsp paprika ¼ cup pickled jalapenos or more, depending on your taste (optional but recommended)  INSTRUCTIONS:   Fire up your grill and heat it to high. Place all ingredients into a disposable aluminum pan. Put the cream cheese and sour cream down first, then the vegetables, crab, and seasonings, with the shredded cheddar on top (you can get messy with this recipe and put everything in without mixing).  Place the uncovered tray directly on the grill and close the top. Bake for 7 minutes. After 7 minutes, stir and continue baking for an additional 7 minutes.  After the last 7 minutes, top the dip with ¼ cup or more of shredded cheddar cheese and bake for another few minutes until cheese is melted on top.  Remove from the grill and top with pickled jalapenos. Serve with grilled, thick slices of a nice crusty sourdough bread, chips, or crackers.

A wonderful day to celebrate the end of the school year with your kiddos! My granddaughter just loved our special day. #endofyear

Over 40 years ago, I owned a restaurant called Mrs. Murphy's Italian Cousins with my mother, my aunt, and my sister. We couldn't afford to take the old Mrs. Murphy's neon sign down (the previous restaurant), so by default, it became Mrs. Murphy's Italian Cousins. I thought that there was a medical building in that spot now, but much to my surprise, Rex Italian Foods is currently at that location. I couldn't believe that Anthony, the owner, actually had my recipes on his menu that afternoon in anticipation of my arrival. We served the Italian beef sandwiches, Grandma's Grandma Pie, Chicago dogs, and the famous revenge salad, all in Every Day with Babs — my new cookbook. After 10 wonderful years of owning the "Italian Cousins", being back felt like a walk down memory lane...a day I'll never forget. #chicago #homesweethome

Growing Tomatoes should not intimidate you. It is so easy. There are just a few basics to understand, and then you get to spend the rest of the summer enjoying the fruits of your labor - literally. Here are my tips, gained from growing Patio Tomatoes for over 50 years #tomatogirlsummer

POUR ME A STIFF DRINK !! We bought the Basket House 3 years ago this November. I don’t think we fully understood what we would be in for when taking on a renovation of an 1830s home but we (barely!) survived!! Actually ask us in September 💛 Truly though I feel such joy being able to be responsible for bringing the guts of the basket house up to current times yet preserving the feel of a home in the 1830s. The home was a few years away from someone knocking it down - and we were told it would’ve been much cheaper to do so. We are looking forward to share our lovely “1830’s cottage meets the 21st century”with you this August 🫶 #thebaskethouse 🧺

#QVCPartner This week has been a reminder that I truly feel I've been given this platform to show women that life is not over at 30, 40,50, or even 70!! Today I'm in Santa Monica with @QVC, Inc at the Q50 Age of possibility conference. I'm feeling more inspired than ever to share my story. My second act did not start until I was 71 years old - I'm a living example that you really never know what each year will bring and never to give up on yourself. I want to thank QVC who continues to remind us that the message society and our culture sends to women, that your life is over and your value in this world is diminished as you age is not only rude but it's wrong. Your most liberating years are ready to be lived. You are free to be yourself, you find a new confidence, and you have the opportunity to step into a better version of YOU. This is your time…the Age of Possibility!  As part of my Q50 ambassadorship I'm currently at QVC’s TikTok Super Brand Day! QVC is partnering with TikTok to redefine their role as the live social shopping destination for modern women, and they have invited me to join them so tune in today to watch and shop with me live on QVC’s TikTok! I hope I've inspired you to imagine what an amazing time of life it is to be 50+. And thank you to QVC for always rooting for women over 50 #AgeofPossibility #ProudlyQ50 #Over50andFabulous #LoveQVC #QVCPartner

Yes, faith is the foundation of our 55 years of a healthy and happy marriage but something I like to call "gas station flowers" has also played a large role. You don't need a special occasion to show someone you love them. "Gas station flowers" are spontaneous ways your spouse can show you they are thinking about you and care about you. You can do the same! They are not grandiose but instead they whisper. They are simple but oh so important. ✨Some may include: -Turning on shower for the other -Coffee in the morning just the way you like -Flowers on a random Tuesday (picking your own will do) - Filling up your spouse's car with gas just because -Taking the kids for a few hours when one of you is feeling overwhelmed -Bringing out a throw blanket for the other on a cold night -Spontaneous sweet notes / or texts that you're thinking of the other in the middle of the day Over the course of 55 years I can attest it's really the small stuff that counts. ⛽️🌹Why are they called "Gas station flowers?" When we were newly married and through the years even to today Bill would surprise me with gas station flowers. Not from a fancy florist. Usually from a gas station or city corner after a long day of work. They were not tied with a silk ribbon, but to me, they were as beautiful as any bouquet. Why? Because they meant: "I'm thinking of you. I'm here for you." They rarely sell flowers at gas stations any longer but that turned into a handful of daisies from the backyard, a single stem from the grocery store, even a little bundle from the side of the road — it doesn't matter where they come from. What matters is the heart behind them. Sometimes the smallest gestures speak the loudest. So bring home the flowers - no reason needed. What are your gas station flowers? You could say it's the small stuff that's the glue that holds a marriage together XO Babs & Mr.Babs #marriage #marriageadvice

Why settle for boring old dogs on the grill this Fourth of July? Do dogs the Bab’s way with these three variations on plain old 🌭s 🌭#1 Make a flag out of hot dogs, blue corn tortilla chips and cheddar cheese cut into stars with a small star shaped cookie cutter. You will need a total of 15-18 dogs depending on your platter size. 🌭#2 I love to spiral my dogs because it allows for more surface area for charred caramelized bits to form on the dogs - not only that - with the spiral cuts, condiments tuck into all the crevices nicely - no sliding condiments on these dogs! To spiral dogs: 🌭Insert skewers through center of hot dog. Careful to make it straight through the dog. If you get off course, just back the skewer up and try again. 🌭Once the dog is skewered, place dog on cutting board and with a sharp pairing knife, placed at angle, begin to cut at the tip, rolling as you spiral down the dog. Cut all the way to the skewer and careful to make the spirals as close together as you can. For pastry wrapped spiral dogs: 🌭Skewer dogs per above instructions. 🌭Unroll crescent dough and cut into ⅛” strips 🌭Wrap crescent strips in between spiral cuts 🌭Spray dogs with olive oil spray or brush with olive oil 🌭Bake at 375° for 12-15 minutes or until dough is golden brown #3 You know I am from Chicago so what better way to celebrate the Fourth…a Chicago Dog in a bowl…a Pasta bowl salad! 1 lb rotini pasta 8 hot dogs grilled or browned in a pan 2 cups cherry tomatoes, sliced 1 ½ cups Persian cucumber, sliced 1/2 a large white onion, finely chopped ½ cup pickle relish ¼ cup sports peppers,chopped (if you can’t find sports peppers, I like to use pepperoncinis) Dressing: 1/2 cup extra virgin olive oil 1/3 cup red wine vinegar 2 heaping Tbsp of yellow mustard 1 tsp sugar 2 tsp poppy seeds 1 tsp celery salt 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 1 Tbsp of juice from peppers Whisk dressing ingredients together until combined. Pour over your salad ingredients. Toss to combine and enjoy!!

BABS' BIG GIVEAWAY!!!💛🫶✨ Thank you for your support, for believing in me, and to everyone who has ordered my new cookbook, Every Day with Babs. Now it's time to give back to my online family! It's BABS' BIG GIVEAWAY!!! Here's how to enter: - like, comment on this post and bonus if you tag a friend! - head to the link in my bio and fill out the form BOOK LAUNCH PARTY! I wish I could have seen each of you on my book tour. The next best thing is to do it virtually! Everyone who has ordered (or will order) my new cookbook before May 18th is invited! ✨Cook dinner together ✨Take a Basket House tour ✨Q&A with Mr. Babs and me ✨Winners for all giveaways will be announced If you can't make the party, I'll email the recipients on May 19th. ✨BABS' BIG GIVEAWAY✨ #1 The Babs' Kitchen Refresh: One of you will receive a whole new set of cooking tools, from my trusty KitchenAid stand mixer to my favorite spatula-every tool an adequately outfitted kitchen should contain! Over $4,000 in value. #2 Babs Cookbook Club Starter Kit: invite your friends and family over for a fun event with Babs! Babs' cookbook club starter pack up to 5 people. ✨Personalized, signed books for all cookbook club members ✨Each member gets a grocery gift card to prepare their dinner dish #3 Kitchen Essentials: everything you need to cook every recipe in Every Day With Babs. The tools and appliances you need to cook through every day of the week - from sheet pans for Get Your Sheet Together Monday to a slow cooker for Low and Slow Saturday! Over $1,000 in value. #4 Custom Apron, just like Babs: I had six custom aprons made, just like the one on the book cover. I can't wait to see the six winners cooking in those aprons! Thank you to @Birch Lane for helping supply all of the kitchen essentials. This is not sponsored, endorsed, administered, or associated with TikTok. What you receive will be selected randomly. #giveaway

Sometimes saying no to others IS saying yes to yourself ✨ #peace

#QVCPartner I am honored to be a Q50 Ambassador, a group of inspiring women that empower and support other women living in their Age of Possibility. Not only is QVC a retailer that offers products for empty nesters including storage and organization, and individually packaged foods that allow for easy portioning, but they also support women over 50.    Cooking for two doesn’t have to change the way you eat.  With a little planning, you can save time and effort and still make excellent meals for one or two.  1) I love leftovers! But sometimes, I like to do “planovers.” Planovers are meals intentionally made using leftover food from a previous meal. With a little bit of planning, you can make enough on any given night to ensure you have “planovers.” 2) Most recipes are written for 4-6 people. You can still cook the recipes you love, you just have to convert the measurements!  In Every Day with Babs, all the recipes are written for 4-6 people, so you can just cut the measurements in half. 3) Another trick for cooking for 1-2 is to make the recipe as it calls for and then package up individual servings to enjoy later! When packing individual servings, use as small of a container as you can to fit the meal. You want to leave as little air in the container as possible. 4) Do remember a meal is a meal. Whether an entire family is at the table or just one or two of you, you can still make it feel special.  Set a proper table and make it a point to sit down and slow down and enjoy your meal. Who is more important than YOU!? @QVC, Inc #ProudlyQ50 #AgeofPossibility #LoveQVC

RECIPE BELOW! I’m so excited to cook our first recipe together from Every Day with Babs 💕This CHICKEN WITH CORN, ORZO & GOAT CHEESE is a family favorite - what have you made from the cookbook and what are your favorites?! Find this and 13 other one-pot recipes in the Wednesday chapter of my new cookbook, Every Day with Babs. Head to the link in my bio to purchase your copy, or you can find my cookbook anywhere books are sold! CHICKEN WITH CORN, ORZO & GOAT CHEESE 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs), patted dry Kosher salt 1 tablespoon extra-virgin olive oil 1 cup (8 ounces) orzo 2 shallots, finely chopped 3 garlic cloves, finely chopped or grated 2 pinches of red pepper flakes 2 cups chicken broth 1 (10-ounce) bag frozen corn (no need to thaw) - we will use fresh 2-3 ears 1 pint fresh cherry tomatoes, halved 4 ounces herbed goat cheese, crumbled (about 1 cup) 1⁄4 cup thinly sliced fresh basil 1. Preheat the oven to 400°F. 2. Season the chicken thighs all over with 1 teaspoon salt. Drizzle the olive oil into a large ovenproof skillet, then add the thighs, skin side down, and set over medium-high heat. Once sizzling, cook the thighs until golden and the pieces release easily from the skillet, 4 to 10 minutes per side (the first side will take longer). Transfer the chicken to a plate skin side up (it won’t be cooked through yet). 3. Reduce the heat to medium and pour  all but 2 tablespoons of the chicken fat. Add the orzo, shallots, garlic, 1 pinch of the pepper flakes, and 1 teaspoon salt. Stir until the orzo is golden, 1 to 2 minutes. Stir in the broth and corn, scraping up any browned bits on the bottom. Once simmering, nestle the chicken on top, skin side up. Transfer to the oven and bake until the orzo is tender and the chicken is cooked through, 13 to 17 minutes. 4. Meanwhile, in a medium bowl, stir the tomatoes with 1 teaspoon salt and the remaining pinch of pepper flakes. When the chicken is done, top with the tomatoes and crumble on the goat cheese. Let sit for a few minutes, then sprinkle with basil #Recipe #whatsfordinner #everydaywithbabs