Mom's Chocolate Cream Pie

 Oreo cookie crust (I've used graham cracker too)

Melt in saucepan:

1/2c milk 

18 large marshmallows

7 oz Hershey bar

Cool in fridge. Whip 1 cup of whipping cream. Fold into mixture, put in crust. Top with whipped cream. 

Key Lime Pie

 Key Lime Pie VII

    

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Prep:

15 mins

Cook:

8 mins

Additional:

32 mins

Total:

55 mins

Servings:

8

Yield:

1 pie

Ingredients

• 1 (9 inch) prepared graham cracker crust 
• 3 cups sweetened condensed milk 
• ½ cup sour cream 
• ¾ cup key lime juice 
• 1 tablespoon grated lime zest 

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

• Step 3

  Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutrition Facts 

Per Serving:

553 calories; protein 10.9g 22% DV; carbohydrates 84.7g 27% DV; fat 20.5g 32% DV; cholesterol 45.3mg 15% DV; sodium 324.5mg 13% DV.

Pumpkin pancakes

 So delicious and light! Perfect for Thanksgiving morning.

Pumpkin Pancakes

recipe adapted from Mels Kitchen Cafe

INGREDIENTS

•  2 cups whole wheat flour (I made it with all purpose flour. Whole wheat would be more dense)
•  1/4 teaspoon ground nutmeg
•  1/2 teaspoon ground ginger
•  2 teaspoons ground cinnamon
•  1 teaspoon baking soda
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  3 tablespoons sugar
•  2 1/4 cups buttermilk 
•  2 eggs
•  1 cup pureed pumpkin (canned or homemade)
•  2 tablespoons coconut oil
•  1 cup chocolate chips (optional)

INSTRUCTIONS

1. In a large bowl, whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, eggs, oil, and pumpkin. Add wet ingredients to dry and mix until just combined (it's ok if there are a few dry spots remaining; over mixing pancakes can make them thick and dry). I added some water to thin them out more (about 1/2 cup).
2. Preheat a griddle or skillet on the stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet. Sprinkle with chocolate chips (if using). Cook until bubbles appear on the surface of the batter, 1-2 minutes. Once the bubbles begin popping, flip the pancakes and cook for another 30 seconds to 1 minute.
3. Serve with buttermilk syrup.

White Chocolate dipped Peppermint Cookies

 These are MY FAVORITE CHRISTMAS COOKIES. Hands down. Amen. The end. I have been asked for this recipe so so many times. It’s a crowd pleaser. They are also really beautiful!! 

• Pic and recipe courtesy of cookingclassy.com

2 3/4 c flour

1 tsp baking soda 

• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/2 cups (320g) granulated sugar
• 1 cup (8 oz) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 2 1/2 cups (15 oz) white chocolate chips*
• 2 1/2 Tbsp (30g) shortening
• 1/3 cup (60g) peppermint bits or finely crushed candy canes

Mix the dry ingredients in a mixing bowl. Cream butter and sugar. Add remaining wet ingredients. Then add dry ingredients in mixing bowl. Scoop onto cookie sheet. Bake at 350 for 10-11. Melt vanilla almond bark. Crush candy canes (my favorite way is with my vitamin). When cookies have cooled, dip half the cookie. Sprinkle on crushed peppermint while chocolate is still melted on cookie. 

The Best Classic Chili

 

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Spinach Beet Salad

 

• 
  
  
  
  Combine these ingredients:
  Package of Cooked Beets from Trader Joe's, chopped small
• ¼ cup extra virgin olive oil 
• salt and ground black pepper to taste 
• 1 (8 ounce) package baby spinach leaves 
• 2 tomatoes, cut into bite-sized pieces 
• 2 avocados - peeled, pitted, and cut into bite-sized pieces 
• ½ red onion, sliced thin
• 1 (4 ounce) container crumbled feta cheese
  1/2 English cucumber, chopped 
• 
  Dressing:½ cup balsamic vinegar 
• ½ cup extra-virgin olive oil 
• 1 tablespoon Dijon mustard, or more to taste 
  
  

Steak Salad with Lemon Vinaigrette

 

image 

I have bought the pre-cooked sirloin at Costco a couple of times and love it for a quick, protein-rich lunch or dinner.  However, I was feeling a salad the other night and wanted to use the leftover sirloin I still had.  So, I googled "steak and goat cheese salad" and this one won out...and for good reason.  I made enough for Kate and me and she loved it so much that she made it again for lunch the next day!  

INGREDIENTS

• Extra virgin olive oil
• 1 pound flank steak or skirt steak (or Costco grass-fed pre-cooked sirloin in the refrigerated section)
• Salt and freshly ground pepper
• 1/2 head lettuce greens
• 1 bunch arugula (young leaves), tough stems removed
• 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
• 4 scallions, thinly sliced
• 1 avocado, cut into bite-sized pieces
• 4 ounces goat cheese, crumbled

For the dressing:

• 2 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
• Salt and pepper

METHOD

1 Cook the steak: (If using un-cooked steak) Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt. 

Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done to your liking.

You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. 

2 Let the steak rest before cutting, then cut thin slices: Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.

3 Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. 

4 Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.

Pantry Tomato Soup

Today I didn’t want to run to the store. I wanted to cook dinner using what I had at home. I googled “tomato soup recipe from spaghetti sauce”. This came up from “The Seasoned Mom”. The idea of making soup from Spaghetti sauce is probably making you cringe. But it was delicious! And easy! And versatile! I told my kids it was pizza soup (heaven forbid you say tomato). They bought it and some kids even had thirds. Here are some variations:

•the original tomato soup

•with cream and basil

•with noodles (macaroni or wheels)

•with tortellini 

•with turkey sausage bits and broken lasagna noodle pieces for lasagna soup.

•add veggies to liking!

2 T EVOO

2 T dried onions

2 T dried minced garlic 

24 oz jar of spaghetti  sauce 

4 cups chicken broth 

1 can beans (optional- I used navy beans)

Salt, pepper and crushed red pepper to taste. 

Brown garlic and onions in oil. Add the remaining ingredients. I added cheese tortellini at this point. Bring to boil. Simmer 10”. I made breadsticks to dip in and I topped with a cheese mixture- Parmesan , Asiago and Romano. So yummy!