A Year-Round Guide to Franklin and Nantahala

Yields: 2 pies. 4 ounces cream cheese, softened 1 cup and 3 tablespoons powdered sugar ½ cup peanut butter ½ cup milk 10 ounces whipped topping 2 graham-cracker crusts ½

Madison County Championship Rodeo

Yields: 2 pies. 4 ounces cream cheese, softened 1 cup and 3 tablespoons powdered sugar ½ cup peanut butter ½ cup milk 10 ounces whipped topping 2 graham-cracker crusts ½

Rosemary and Goat Cheese Strata

Yields: 2 pies. 4 ounces cream cheese, softened 1 cup and 3 tablespoons powdered sugar ½ cup peanut butter ½ cup milk 10 ounces whipped topping 2 graham-cracker crusts ½

Frozen Peanut Butter Pie

Yields: 2 pies.

4 ounces cream cheese, softened
1 cup and 3 tablespoons powdered sugar
½ cup peanut butter
½ cup milk
10 ounces whipped topping
2 graham-cracker crusts
½ cup peanuts, chopped (optional)

Whip cream cheese at low speed. Beat in sugar and peanut butter. Slowly beat in milk. Fold in whipped topping. Pour into crusts. Top with chopped nuts, if desired. Freeze until firm. 


A Taste of Shiloh is available for purchase at Shiloh General Store and Bakery, 5520 Street Paul Church Road, Hamptonville or call (336) 468-4789.

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This story was published on Aug 29, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.