From the Dairy Princess
by Michelle Meisner
Broome County Dairy Princess

Hello! My name is Michelle Meisner and I am the new Broome County Dairy Princess. I am 16-years-old and am a junior at Harpusville Central School I currently live on a 125-cow dairy farm in Harpursville, New York.
 As a Dairy Princess, I am responsible for promoting dairy products and the dairy industry. Being a Dairy Princess involves a great deal of public relations with a high degree of visibility throughout Broome County. I attend many county-wide events as an ambassador for the dairymen and their products. A large part of this program is the volunteer aspect of doing educational and promotion programs for children, youth, and adults on the nutritional health value of dairy products.
 Here is a recipe for a healthy, hearty, and tasty muffin, full of nuts and fruit. 

Peanut Butter Pie
The Filling:
 1 cup heavy cream
 1 T vanilla
 1 (8-oz) package cream cheese,
      softened 
 1 1/4 cups smooth peanut butter
  1 cup confectioner's sugar

The Crust:
 20 sandwich cookies
 3 T butter, melted

The Garnish:
 1/2 cup peanuts, chopped

 Throw the crust together: Crumble the cookies into the work bowl of a food processor and process to crumbs. This will give you about two cups of crumbs. Put them into a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Chill the crust while you make the filling.

 Put the cream, vanilla, cream cheese, peanut butter, and confectioners' sugar in a mixer bowl. Mix on low for one minute until blended, then gradually increase the speed to high. Whip until light and fluffy, about one more minute.

 Spoon the filling into the chilled pie shell. Even off the top, and sprinkle with peanuts. Pop in the fridge and chill until set, about 4 hours. Serve chilled, cut into wedges. Don't leave it out at room temperature too long because it will soften too much.

 Makes 6 to 8 servings.