Also known as Hamburgers.
A few months ago, the greatest neighbour instituted a weekly event called Friday Night Meatballs. If you haven’t heard of this before, you can read about it here. It’s simple, the host family makes the meatballs, and all us meat heads(friends) show up at her door with our kids in tow and maybe a side, appie, or dessert. The adults chat, play with the kids, the kids run around the house, we just come together as a community. It is simply fantastic.
Here’s the write-up/ Facebook invite description we use on our Friday Night Meatball e-vite. Feel free to host you’re own.
So here’s what Joe and I have decided to do, in my 33rd year, to make our lives happier: we are instituting a new tradition we call Friday Night Meatballs. Starting next Friday, we’re cooking up a pot of spaghetti and meatballs every Friday night and sitting down at the dining room table as a family—along with anyone else who’d like to join us. Friends, neighbors, relatives, clients, Facebook friends who’d like to hang out in real life, travelers passing through: you are welcome at our table.
We’ll just ask folks to let us know by Thursday night so we know how many meatballs to make. You can bring something, but you don’t have to. Kids, vegetarians, gluten-free types, etc. will all be taken care of. The house will be messy. There might be card and/or board games. There might be good scotch. You might be asked to read picture books. You might make new friends. We’ll just have to find out.
This is our little attempt to spend more time with our village.
This Friday night tradition has quickly become our family’s favourite thing to do to connect with our friends, and our girls love it because they get to stay up later and play, play, play. This week, we chose to host Friday Night Meatballs – flattened. With summer around the corner and working till 4:30, hamburgers were easier.
We barbecued some hamburgers, sliced some buns, set out some condiments and our friends brought salads, fruit, veggies, and appies. It was great to just sit around and chat while the kids destroyed the basement, which I didn’t even care about because it was already a mess, however, during the chaos a beloved blankie went missing. Thank goodness for back ups.
This week, I chose to make a Peanut Butter Pie. I originally saw a commercial for Chef Micheal Symons show that featured a Peanut Butter Pie, and thought, “I can re-create that.” So off we went. I made it the first time for a meatball friday, but that pie was too sweet and rich. And only sampled by a few because someone decided to have her baby that day. The parents were ok with Meatball Friday being postponed…the kids not so much.
The second time it was made, it was altered and perfect.
Peanut Butter Pie
- 1 package Oreo cookie crumb
- 6 teaspoons melted butter
- ¼ teaspoon salt
- 2 cups heavy/whipping cream
- 1 cups icing sugar
- 1 and ½ cups peanut butter
- 12 ounces cream cheese, room temperature
- 2 Tablespoons milk
- 1 and ½ cup Reese Peanut Butter cups chopped or mini cups
- Preheat oven to 350 degrees (F).
- Butter a 12-inch springform pan, and set aside
- Melt butter, and pour over Oreo Cookie crumb.
- Stir with a fork until completely moistened.
- Evenly press crumb mixture into pan, on bottom and up sides.
- Place in freezer for 10 minutes.
- Bake for 10 minutes. Allow to cool completely on a wire rack.
- In the bowl of a stand mixer using the whisk attachment, beat heavy cream until soft peaks form.
- Add ½ cup icing sugar and beat until stiff peaks form.
- Transfer whipped cream into a different bowl, and place in refrigerator until needed.
- Use the same bowl, but replace whisk with the paddle attachment.
- Beat together cream cheese and remaining ½ cup of confectioners’ sugar until smooth.
- Add peanut butter and milk, and beat until completely combined. Scrape sides as needed.
- Remove bowl from mixer.
- Add about ¼ of the whipped cream to the peanut butter mixture. Use a spatula to fold the cream into the peanut butter to lighten the mixture. Do not stir vigorously, carefully fold the mixture so you don’t deflate the whipped cream.
- Add the remaining cream in two batches, using the same folding method, until all of the whipped cream is completely incorporated.
- Add the peanut butter cups and gently stir to combine.
- Pour batter into the cookie shell, and smooth top. Top with Reese Peanut Butter cups if you desire.
- Refrigerate until filling is firm, about 30 minutes.
- Cover with plastic wrap and refrigerate an additional 4-24 hours before serving.
This is one of the easiest desserts we’ve made in a long time. Perfect for a Meatball Friday. Enjoy and let us know how yours turns out.