June 30, 2013

Mississippi Mud Pie

Prepare all the components, then begin assembly.

The crust:
Combine ingredients. Press in a 9"x13" pan. Bake x 15 min at 375 degrees. Then let it cool.
1 cup flour
1 stick melted butter
1 cup chopped pecans.

Bourbon Ganache layer:
This bourbon ganache layer goes on top of the pudding layers.
The alcohol will cook out, but you can certainly leave it out if you don't want the bourbon in there.
Melt chocolate and cream together over double boiler stirring until silky.
Add bourbon and cook another minute or two. Cool before adding to layers.
You can put the pot over an ice bath to cool faster.

1 package semisweet chocolate chips
1 pint heavy cream
1 Tbsp bourbon

The second layer (seen here on the chin and the spoon):
Combine ingredients in a a stand mixer (or hand mixer) and whip until smooth and creamy.

1 8oz package of cream cheese, softened
1 cup powdered sugar
1 cup cool whip

For the pudding layers:
This is a little less milk than the packages call for,
but results in a little bit stiffer product which works well here.

1 large box instant Chocolate pudding
1 large box instant French Vanilla pudding
5 cups milk split between them
Some recipes call for mixing both puddings together,
but I separated the layers because I thought it would look prettier.

If you use the "cook and serve" instead of the instant, make SURE they are cooked before layering!!!!

Create an assembly line:
1 - crust
2 - white cream cheese fluff
3 - chocolate pudding
4 - french vanilla pudding
5 - ganache
6 - cool whip
7 - garnishes.

Begin Assembly when all components are accounted for.
To begin, you will spoon some of the "crust" into the little dessert cups.
Just crumble it up. Makes a pretty, crunchy layer.
We used clear plastic dessert cups, as they were appropriate
for people walking around with them in/outside at the family reunion.

Garnish as desired. I added white and milk chocolate curls and toasted pecans to the top.

To make the chocolate curls. Just use a vegetable peeler along the side of a block of chocolate and it will curl up. TaDa! It's that easy!

Note - The chocolate curls are quite breakable, so if you need specific placement,
use a toothpick to lift them into position.
We just gathered them up and tossed them on.
You can also "curl" the chocolate right over the dessert and just let them fall.

Here's a close-up shot of the topping.. YUM!
After assembly, the mud puddles need to be refrigerated until you are ready to serve them.
* I used 9 oz cups, which were pretty, but for a dessert this rich... you could probably do a smaller sized cup. We found that 9 oz of this is a LOT!

Crockpot Boneless Pork Ribs

Prep Time: overnight
Cook Time: 4-6 hours on low
serves: 4

1 1/2 pounds of boneless pork ribs

Rub: 1/4 to 1/2 cup brown sugar *
2 tbsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried onion
1/4 tsp cayenne pepper

Place ribs in glass pie plate or baking dish.
Mix rub ingredients, adjusting to your personal tastes.
Rub pork ribs with spice mixture. Cover and place in fridge overnight.
When ready to slow cook the next day, place ribs in crock pot and cook on low for 4-6 hours until ribs are tender but not at complete 'fall apart stage

Pizza Pie

1 pound ground beef
1/2 cup chopped green pepper
1 envelope Italian-style spaghetti sauce mix
1 can (6 ounces) tomato paste
3/4 cup water
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain.
Stir in the sauce mix, tomato paste and water; bring to a boil.
Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
Separate biscuits; press onto the bottom and up the sides of a greased 9- in. deep-dish pie plate.
Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
Sprinkle mozzarella cheese and remaining Parmesan cheese over top.
Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.


8 eggs
food coloring
2 Tbsp mayonnaise
2 tsp vinegar
1/4 tsp salt
1 tsp dry mustard
dash pepper
dash onion powder
paprika for dusting

To hard boil eggs: place eggs in a large saucepan and cover with water.
Bring eggs to a boil. Cover and remove from heat. Let sit for 10 minutes. Drain eggs and cover with ice water.
Peel shells off of eggs once cooled off. To dye eggs: place eggs in a container and cover with water.
You will need 20 drops of food coloring per 1/2 cup of water. Measure water that you pour over shelled hard boiled eggs
and add the appropriate amount of food coloring. Allow to sit in food coloring mixture for 2 hours.
Remove from food coloring and dry off. Deviled Eggs: Slice hard boiled eggs in half.
Remove yolks and mash. Add mayonnaise, vinegar, salt, dry mustard, pepper and onion powder. Stir well.
Pipe yolk mixture into egg white halves. Sprinkle with paprika
Store in refrigerator

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce

10 soft taco shells (smaller flour tortillas)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan. In a sauce pan, melt butter,
stir in flour and cook 1 minute. Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.
Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like.
diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.
Pico de Gallo is a nice garnish

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.