Chocolate Cream Pie

Graham Cracker Crust

1.5 c graham cracker crumbs (about 13 rectangles)

1 Tbs brown sugar

6 Tbs melted butter

 

Pudding Layer

3 Tbs cocoa powder

3/4 c brown sugar

1/3 corn starch

1/4 tsp salt

3 c milk

1 c semisweet chocolate chips

1 tsp vanilla extract

3 ounces cream cheese, softened

2/3 c heavy whipping cream

1/4 c powdered sugar

Whipped Cream Topping

1.5 c heavy whipping cream

1/4 c powdered sugar

Optional Garnishes

Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

For the crust, preheat the oven to 350℉. Combine the graham cracker crumbs and sugar in a bowl.  Stir in the melted butter until evenly mixed.  Press the mixture in the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 8 minutes.  Remove and let cool completely.  Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).

For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt.  Add the milk and whisk to combine.  Stir in the chocolate chips.

Bring the mixture to a simmer over medium heat, stirring constantly.  Continue to whisk as the mixture comes to a oil and large bubbles break across the surface and the mixture has thickened.

Remove from the heat and stir in the vanilla extract.  Scrape the pudding into a bowl and cover with plastic wrap, pressed directly on the surface.  Refrigerate until chilled and set up (2-3 hours).

In a blender or an electric stand mixer, whip the 3 ounces of cream cheese together with the cream and powdered sugar together until thick and creamy.  Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.

Evenly spread the pudding mixture into the prepared graham cracker crust.  At this point, this can be refrigerated for 1-2 days (the crust will get slightly soft, but whatever) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.

For the whipped cream layer, whip the 1.5 c heavy cream and the 1/4 c powdered sugar together until soft peaks form.  Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder-- or whatever you like!  Serve chilled.

From Mel's Kitchen Cafe

Creamy Sausage Potato Soup

12 oz ground pork sausage (casings removed, if needed)

1 Tbs butter

1 c diced carrots

1/2 c diced onions

1/2 c diced celery

1 Tbs chicken bouillon

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

4 c diced potatoes

4 c chicken broth

1 tsp salt

1/4 tsp black pepper

2.5 c milk (not skim)

1/3 c flour

1.5 c freshly shredded sharp cheddar cheese

oyster crackers, fresh parsley, additional cheese, for serving (optional)

In a 6-quart or larger pot set over medium heat, brown the sausage, crumbling as it cooks.  Cook until no longer pink, then use a slotted spoon to remove the sausage to a paper-towel lined plate, leaving about 1 Tbs of the drippings in the pot.

Set the pot over medium heat and add the butter.  Once melted, add the carrots, onions, and celery.  Cook until the onions begin to turn translucent, 3-4 minutes

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley.  Cook for 30-45 seconds, stirring constantly.

Add the potatoes, broth, salt, and pepper.  Stir to combine (scrape the bottom of the pot thoroughly).  Bring the mixture to a boil.  Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender, stirring often.

Combine the milk and flour (either in a blender, or really whisk them up good in a large bowl!) until smooth.  Pour the milk mixture into the soup.  Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce heat to medium-low, stir in the cheese a handful at a time, and warm through until the cheese is melted.  Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired.  The soup will thicken as it cools.

From Mel's Kitchen Cafe

Kielbasa Black Bean Skillet

14 oz. Kielbasa sausage (I prefer beef, not the mixed meat stuff)

14.5 oz. fire-roasted diced tomatoes

15 oz. black beans, rinsed and drained

1/2 tsp kosher salt

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

1/2 c beef broth

cooked rice

Optional: fried eggs

Slice the kielbasa in quarter-inch rounds, heat a large skillet over medium heat.  Add the sausage and saute until lightly browned, about five minutes.  You may want to drain any excess fat.

Add the tomatoes and beans, stirring to combine.  Add salt, onion powder, pepper, garlic powder, and broth, stirring to combine.  Bring to a low simmer for about 5 minutes, stirring continually until sauce thickens slightly.  As it's simmering, mash some of the beans with a fork to help thicken the mixture.

Serve over hot, cooked rice.  (A fried egg on top of all this would probably be pretty good, too!)

From Our Best Bites

Egg Roll Ramen in a Bowl

Egg Roll Ramen:

4 packages of ramen, cooked to al dente and drained (discard flavor packet)

2 Tbs sesame oil

1 lb spicy sausage

1 small yellow onion, diced (about 3/4 c)

4 large carrots, shredded or sliced into matchsticks (about 2 c)

1/2 head of green or red cabbage, shredded (about 6 c)

2 Tbs minced ginger

4 garlic cloves, minced

1/4 c low-sodium soy sauce

4 green onions, sliced thin

2 tsp sesame seeds

1/2 tsp pepper

kosher salt (only if needed)

Bang Bang Sauce:

1/2 c mayonnaise

1/4 c sweet chili sauce

2-4 tsp Sriracha sauce

1/2 tsp rice vinegar

2 cloves garlic, minced

1/8 tsp kosher salt

Mix up your bang bang sauce in a small bowl.  Store in refrigerator until ready to use.

Cook ramen according to package directions, drain while still slightly chewy and al dente.  Rinse with cold water to halt the cooking process, then drizzle with sesame oil and toss to coat.  Set aside.

In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage.  When it is almost done cooking, add the onion and continue cooking for another minute or two.  

Add the carrots and cabbage to the skillet, add a splash of water (2 Tbs) and stir to combine.  Cover with a lid and reduce heat to medium-low.  Cook for 4-5 minutes, until the cabbage has softened, stirring occasionally.

Uncover and add ginger and garlic.  Stir and cook for one minute, until fragrant.  Add the noodles and drizzle with soy sauce, toss well to mix.  Top with green onions and sesame seeds.  Season with pepper, add salt ONLY if needed.  Scoop into bowls or onto plates and drizzle each serving with bang bang sauce.

From Barefeet in the Kitchen

Harvest Apple Salad

Candied Pecans:

3 Tbs butter

1 large egg white

1/8 tsp salt

3/8 c sugar

3/4 tsp cinnamon

1/8 cayenne powder

2 c raw pecans, chopped

Preheat oven to 325℉.  Melt butter on small, rimmed baking sheet (line it with aluminum first!), making sure butter doesn't burn.

In a medium sized bowl, add the egg white and salt and whisk until foamy but still liquidy, 30 seconds or so.  Add the sugar and cinnamon and cayenne powder and mix until well blended and the cinnamon is completely mixed in.

Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.

Spread the pecan mixture in an even layer over the melted butter in the pan.  Bake for 10 minutes.  Remove the pan from the oven and, using a spatula (the pancake flipping kind), quickly stir the pecans and spread them back into an even layer.  Bake for another 10 minutes, stir again, and spread into an even layer.  Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden.  Remove pan from the oven, give the pecans another good stir, scraping the bottom of the pan.  Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set.  The pecans will keep for up to a week well-covered in a cool, dry place (not the fridge).

While the pecans are baking combine all ingredients for your Vinaigrette Dressing in a blender, blending until smooth (refrigerate until ready to use):

1/2 c olive oil

1/4 c apple cider vinegar

1 to 2 Tbs honey

1 tsp Dijon mustard

1 clove garlic, finely minced

1/4 tsp coarse kosher salt (if using table salt, use half)

pinch of black pepper

Salad:

6 c baby spring greens, baby arugula, baby kale, or combination

1 c chopped apple (about 1 medium apple-- fuji, cosmic crisp, or honeycrisp works well here)

3/4 c candied pecans

1/2 c craisins

1/2 c lightly salted, roasted pumpkin seeds (can sub salted, shelled sunflower seeds)

1/2 cooked and crumbled bacon (about 6 strips)

1/2 c crumbled feta cheese (this is way better if you buy a block of feta and crumble it yourself!)

1/4 c thinly sliced red onions

From Mel's Kitchen Cafe

Heath Bar Cookies

1 c butter, cold and cubed into 1/2-inch pieces

1/4 c white sugar

3/4 c light brown sugar

1 egg

1.5 c flour

1/4 tsp kosher salt

1/2 tsp baking powder

1/4 tsp baking soda

4 Heath candy bars chopped into roughly 1/2-inch pieces

1/2 c semi-sweet chocolate chips

Preheat oven to 375℉.  Line a large baking sheet with parchment paper.  Combine the butter and both sugars in a mixing bowl and beat until smooth.  Add the eggs and beat again until fully incorporated.  Whisk together the flour, salt, baking powder, and baking soda.  Slowly add the dry ingredients to the wet ingredients while beating to combine.

Stir in the chopped candy bars, toffee bits, and chocolate chips.  Use a medium-sized scoop to place generous 2 Tbs sized scoops of dough onto the lined cookie sheet.  Bake 11-12 minutes until just barely browned around the edges.  Remove from the oven while still soft, as soon as they are puffy and cracked on top.  

Let cool for 2 minutes on the baking sheet.  Transfer to wire cooling racks and allow the cookies to cool completely before storing them in an airtight container.

From Grace with Chocolate

Korean Beef Quesadillas

KOREAN BEEF:

1 Tbs sesame oil

1 lb ground beef

3-4 garlic cloves, minced

1 Tbs fresh ginger, cut into tiny matchsticks

1/4 c light brown sugar

2 tsp cornstarch

1/3 c low sodium soy sauce

2-3 tsp chili paste (plus more to taste)

1/4 tsp kosher salt (ONLY if needed)

1 c frozen peas

3 green onions, sliced thin

flour tortillas

butter

shredded mozzarella cheese

Warm the oil in a large skillet over medium high heat.  Brown the beef until cooked through, crumbling as it browns.  Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.

Whisk together the brown sugar, cornstarch, soy sauce, and chili paste.  Pour the liquid over the beef and stir to combine, bring to a simmer for two minutes to blend the flavors and slightly thicken the sauce.  Add the peas, stir and simmer a minute longer.  The peas will thaw and warm in the skillet.  

QUESADILLAS:

Preheat a large non-stick skillet to medium-high heat.  Lightly butter one side of a tortilla and place it in the hot pan.  Sprinkle about 3 Tbs of cheese, 1/4 c Korean beef, and an additional 2-3 Tbs of cheese on one half of the tortilla.  Top with a sprinkling of green onions.  Fold the tortilla over on itself and let it cook for 2-3 minutes.  Flip to cook other side until cheese is melted and tortilla is crips around the edges.  Serve hot!

*Note: You'll probably want to double the meat!!!

From Barefeet in the Kitchen