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

Creamy Basil Pasta Salad

Dressing:

1 c mayo

1 c cottage cheese

1 Tbs minced garlic

1 lemon, zested and juiced (I only use half the lemon juice)

1/2 tsp kosher salt

1/4 tsp black pepper

1.5 oz. basil (about 3 c lightly packed)

For the Salad:

10 oz. cherry tomatoes, sliced in half

4 oz. sun-dried tomatoes, packed in oil and roughly chopped (about 1/2 c)

1.5 oz. arugula

3/4 c freshly grated Parmesan cheese

16 oz. dry bowtie pasta

Start by blending or processing all the dressing ingredients together, give them time to sit in the fridge and fully blend (30-60 minutes)

Cook pasta in salted water according to package directions, then strain and rinse with cold water.

Place the well-drained pasta in a large salad bowl.  Add the cherry tomatoes, sun-dried tomatoes, arugula, and Parmesan cheese.  Pour dressing over, and toss until well combined.

Best if served immediately, but can serve later by drizzling a little bit of milk or buttermilk over and stirring again.

From Our Best Bites

Smashed Potatoes

5 lbs small potatoes (those bags at Costco are perfect!)

Salt and Pepper to taste

6 Tbs melted butter

1 tsp garlic powder

2-4 c shredded cheddar cheese (or Monterey Jack/Cheddar blend)

bacon bits

3 green onions, finely chopped

Preheat oven to 400℉.  Lightly grease a lined half-sheet pan and scatter potatoes in an even layer across the pan (leave room between the potatoes).  Cover with foil and bake for 40-45 minutes, until potatoes are tender when pierced with a fork.  Use a potato masher or large fork to smash the potatoes.  Season with salt and pepper.  Stir together the melted butter and garlic powder and drizzle over the top of the potatoes.  Sprinkle evenly with cheese and bacon.  Return to the oven and bake until cheese is melted and bacon is sizzling.  Top with chopped green onions and serve immediately.

From Mel's Kitchen Cafe

Garlic Noodles

1/4 c brown sugar

1/4 c oyster sauce

4 tsp soy sauce

2 tsp toasted sesame oil

16 oz. angel hair pasta

lots of garlic (8 cloves?)

1 bunch of green onions

8 Tbs butter

Add the brown sugar, oyster sauce, soy sauce, and sesame oil to a small bowl and whisk to combine.

Bring a large pot of water to a boil and cook the noodles according to the package directions.  Drain the noodles in a colander and set aside.

While the pasta cooks, mince the garlic and slice the green onions.  Melt the butter in a large skillet over medium-low heat.  Once the butter is melted and bubbly, add the garlic and onions (saving a handful of the greener ends for garnish) and sauté until they are soft and fragrant (1-2 minutes).

Remove the skillet from the heat.  Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta.  (You can add a sprinkle of hot water if the pasta is stiff or sticky and not stirring up well!)  Garnish with reserved green onions and serve!

From Budget Bytes

Brown Butter Chocolate Chip Cookies

1 c butter

1 1/4 c packed brown sugar (light or dark) (265 g)

1/2 c granulated sugar (106 g)

2 large eggs

1 large egg yolk

1 tsp vanilla

3 c flour (426 g)

1 tsp baking powder

1 tsp baking soda

3/4 tsp table

2 c semisweet chocolate chips (340 g)

Flaky sea salt for sprinkling (optional)

Line two half sheet pans with parchment paper, set aside.

Cut butter into pieces and add to a 10-inch skillet and brown, stirring slowly with a silicone spatula.  This should take anywhere from 5 to 8 minutes.

When the butter solids are browned and golden and it smells carmelly and fragrant, immediately remove from the heat and pour the butter into a large bowl.

Add the sugars and stir to combine.  Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.

Add the eggs, egg yolk, and vanilla and stir until well-combined and the batter is light and creamy.

Add the flour, baking powder, baking soda, and salt.  Mix until a few dry streaks remain.  Stir in the chocolate chips until evenly combined.  Let the batter rest while the oven preheats.

Preheat the oven to 350℉.  Once the oven is preheated, begin scooping cookies using a 2-Tbs scoop and roll into balls.  Place several inches apart.  Bake 10-11 minutes or until cookies are just set around the edges and a bit crackly on top.  Don't overbake!

Immediately out of the oven, sprinkle a few grains of sea salt on each cookie.  Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

From Mel's Kitchen Cafe

Mint Brownies

Brownies:

4 oz. baker's chocolate

1 c butter

4 eggs

2 c sugar

1 tsp vanilla

1 1/4 c flour

1/2 tsp baking powder

Frosting:

1-2 Tbs milk

2 c powdered sugar

1/4 c butter, softened

1/2 Tbs peppermint extract

green food coloring

Chocolate Glaze:

6 oz. (about 1 cup) semisweet chocolate chips

6 Tbs butter

Preheat oven to 350°F.  Line a 9 X 13 pan with foil, leaving an inch to hang over the sides.  Lightly spray with nonstick oil.

Chop both the baker's chocolate and butter into chunks and place together in a bowl, microwave in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With a stand mixer, beat eggs, sugar and vanilla for two minutes.  While the egg mixture is being beaten, measure out the flour and combine it with baking powder.  With the mixer running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix until just combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all ingredients, starting with 1 1/2 Tbs milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread the frosting over the brownies and then chill in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes, and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  

From Our Best Bites Cookbook

Loaded Broccoli Cheese and Bacon Soup

3 c chicken broth

1 c peeled and diced carrots

1 c diced celery

3 c peeled and chopped potatoes

1/2 c finely chopped onion

4-5 c chopped fresh broccoli

6-8 slices bacon, chopped

4 Tbs butter

1/3 c flour

3 c milk

4 c shredded sharp cheddar cheese

1 tsp salt

1/2 tsp pepper

1 tsp dried mustard

In a 6-quart or larger pot, add the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes until the vegetables begin to soften.  They'll continue cooking, so they don't need to be perfect yet.

Add the broccoli.  Cover and simmer for 8-10 minutes.

In a separate, medium saucepan over medium heat, sauté the bacon until golden and crisp.  Remove the bacon to a paper towel-line plate.  Drain the grease and return the pot to the stove.  

Add the butter and melt over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Slowly pour in the milk, whisking constantly, and cook until the mixture is bubbling and slightly thickened, 5-7 minutes.

Add the cheese a handful at a time, stirring until melted before adding more cheese.  Whisk in the salt, pepper, and mustard.

Pour the cheese sauce into the pot with the vegetables and stir to combine.  Heat until gently bubbling and warmed through.

Stir in the reserved bacon and add additional salt and pepper to taste, if needed.  Add additional milk or broth to thin the soup, if needed.  The soup will continue to thicken as it cools.

From Mel's Kitchen Cafe

Brownie Peppermint Bark Pudding Trifle

Brownie Layer:

1 9 x 13 pan of brownies, cooled and chilled (this will make them easier to cut)

White Chocolate Pudding Layer:

4 c prepared white chocolate pudding (either store bought or homemade), chilled

Peppermint Cheesecake Layer:

12 oz. cream cheese, softened

3/4 c granulated sugar

1 1/4 c heavy whipping cream

1/4 to 1/3 c crushed mint candy canes or peppermints

1 tsp peppermint extract

Whipped Cream Layer:

1 1/2  c heavy whipping cream

1/4 c powdered sugar

1/4 to 1/3 c crushed mint candy canes or peppermints

Hot fudge sauce (optional)

Make sure the brownies and pudding have been prepared and chilled.

For the peppermint Cheesecake layer: in the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese and sugar together until smooth, 1 to 2 minutes.  Add the heavy cream, crushed peppermints, and peppermint extract.  Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed).  Scrape down the sides of the bowl as needed.

Cut the brownies into 1/2-inch cubes.

To assemble, spread half of the brownie cubes in a trifle dish or a 9x13 pan.  Spoon half the pudding over the brownies and spread into a somewhat even layer (this doesn't have to be perfect).  Spoon half of the peppermint Cheesecake layer over the pudding and spread evenly.  Repeat all those layers again: brownies, pudding, peppermint Cheesecake.

For the sweetened whipped cream, in the same bowl as the peppermint cheesecake (no need to wash!!!), mix the cream, powdered sugar on medium speed until soft peaks form, 3 to 4 minutes.  Scrape down the sides of the bowl as needed.  Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes.  

Refrigerate for at least one hour or up to 8 hours.  Served chilled with lightly warmed hot fudge sauce drizzled over the top.

From Mel's Kitchen Cafe