Melt In Your Mouth Oven BBQ Ribs

What You'll Need

• 3/4 cup light brown sugar
• one tablespoon garlic powder
• One half teaspoon ground red pepper (optional)
• two cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
• one teaspoon hickory smoke salt
• one tablespoon paprika

How to Make It

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of Two or Three ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

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White Trash Sliders Recipe

What You'll Need

• One pound ground beef
• One pound sausage
• One half teaspoon onion powder
• One half teaspoon black pepper
• One pound Velveeta

How to Make It

1. 24 slider buns or soft dinner rolls, toasted or steamed
2. Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).
3. Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.
4. Serve on slider bun

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French Onion Meatballs Recipes

What You'll Need

• One can cream of mushroom soup
• One can creamy onion soup
• One can water
• One pkg dry onion soup mix
• One pkg frozen meatballs (Two pound size)

How to Make It

1. Place meatballs in slow cooker.
2. In medium sized bowl, whisk together soup mix, soups, and water.
3. Pour over meatballs and stir.
4. Cook on low heat for about 4 to 6 hours or on high for about Two to Three hours, gently stirring occasionally. Serve hot.
5. This recipe can easily be doubled or even tripled if you need to make a lot for a party or other get together.

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Crockpot Chicken and Dumplings

What You'll Need

• crumbled bacon
• Four boneless skinless chicken breast
• garlic powder
• One can chicken broth
• One can flaky biscuits
• One half can peas
• One half onion
• parsley
• salt and pepper
• sliced carrots
• sliced celery
• Two cans cream of chicken

How to Make It

1. Place chicken breasts in bottom of crockpot
2. Pour chicken broth and both cream of chickens over it
3. Add in carrots, celery and onion.
4. How much ever you prefer
5. Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
6. Cook on high for Three hours
7. Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
8. Break up the flaky biscuits, uncooked, and put in the crockpot.
9. I break each roll in about Three parts and just place them on top.

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Easy Breakfast Casserole

What You'll Need

• One half lb. breakfast sausage
• One half C. milk
• three frozen shredded hash brown patties
• one One quarter C.
• three green onions, chopped whites and greens
• four eggs

How to Make It

1. shredded Colby jack cheese
2. Brown and crumble the sausage in a skillet.
3. Drain off any grease and spoon the sausage into the bottom of a 9x9 baking dish.
4. Sprinkle half of the green onions over the sausage.
5. Whisk together the eggs and milk, pour over the sausage.
6. Top with One C. of the cheese.
7. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut.
8. Cut each patty into 6 pieces. Place on top of the cheese.
9. Bake in a 350 degree oven for 25 minutes.
10. Remove and top with remaining cheese and green onions, return to the oven for Five minutes.

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Chocolate Lasagna Recipes

What You'll Need

• One package Oreo cookies, 36 cookies
• Six Tbs butter, melted
• Two Tbs milk
• One (16 oz) tub Cool Whip, divided
• One large (5.9 oz) package chocolate instant pudding
• three cups milk
• One half cups mini chocolate chips
• One (8 oz) package cream cheese, softened
• One quarter cup granulated sugar

How to Make It

1. Crush Oreo cookies. Place in a zip lock bag and use rolling pin to crush.
2. In a mixing bowl, combine crushed oreos and melted butter.
3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
4. In a mixing bowl, mix cream cheese until creamy. Add sugar and Two Tbs milk, mix well. Stir in One half of the cool whip.Spread on top of Oreo crust.
5. In a mixing bowl, combine Three cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for Five minutes, until pudding is firm.
6. Spread remaining Cool Whip on top.
7. Sprinkle chocolate chips on top.
8. Place in refrigerator for Four hours (or freezer for One hour) before serving.

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Cola Burgers Recipes

What You'll Need

• One egg
• One half cup cola, divided
• One half cup crushed saltine
• One quarter teaspoon salt
• One half lbs hamburger
• hamburger bun
• Six tablespoons French dressing, divided
• Two tablespoons grated parmesan cheese

How to Make It

1. Combine the egg, One quarter c. cola, crackers, Two tbsp. dressing, cheese and salt.
2. Add the beef and mix well.
3. Shape into six patties.
4. In a bowl, combine the remaining cola and dressing.
5. Grill patties, uncovered, for 3 min. a side.
6. Brush with cola mixture.
7. Grill 8-10 min. longer or until juices run clear basting and turning as needed.
8. Serve on buns.

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Crock Pot Cube Steak

What You'll Need

• One can cream of celery soup
• One can cream of chicken soup
• One half soup can of water
• One medium onion peeled and sliced into rings
• One packet Lipton Onion Soup Mix
• salt and pepper
• Six cube steaks

How to Make It

1. Peel, slice and separate the rings of one medium sized onion.
2. Salt and pepper each cube steak.
3. Place Two cube steaks in the bottom of your crock-pot.
4. Top with onions and repeat.
5. Separating each addition of meat with onions.
6. This will help separate them later and avoid them being one melded mass of cube steak.
7. In a separate bowl, add the cream of soups and water and mix it up.
8. Pour the soup mixture over the meat..
9. Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low.
10. Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat.

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Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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S'more Bars

What You'll Need

• Two 1/2 cups all-purpose flour
• One half cups graham cracker crumbs
• One half tsp baking soda
• One half tsp salt
• One cup salted butter, room temp
• One cup packed light-brown sugar
• One half cup granulated sugar
• Two eggs
• Two tsp vanilla
• Four (4.4 oz) milk chocolate XL Hershey Bars
• Two (7 oz) jar marshmallow creme

How to Make It

1. Beat butter and sugars in a mixer until fluffy.
2. Add eggs and vanilla until blended.
3. Add flour, graham cracker crumbs, baking soda and salt to form dough.
4. Preheat oven to 350 and line a 9x13 pan with nonstick foil.
5. Press half dough into bottom.
6. Lay chocolate bars on top.
7. Spread on marshmallow creme.
8. Use rest of dough to cover the marshmallow. Press pieces flat in your hand to completely cover the top like a thin blanket. You want to cover all of the marshmallow. Work slow and take your time on this!
9. Bake approx 25-30 minutes.
10. Cool to room temp before cutting.
11. For neat cuts, chill in fridge first.

Sugar Cookie Cherry Cheesecake

What You'll Need

• One lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

• Four -8oz. blocks of Cream Cheese..softened
• Four Eggs
• One tablespoon Vanilla Extract
• One cup Granulated Sugar
• One can cherry pie filling for the topping

How to Make It

1. Press the cookie dough into the bottom of an eight inch springform pan and bake at 350 about 15 minutes until almost done.
2. Let cool.
3. Meanwhile, beat cream cheese and sugar.
4. Add vanilla and one egg at a time, beating well.
5. Pour into crust.
6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
7. Chill overnight in fridge and top with canned cherry pie filling.

WINGER'S STICKY FINGERS

What You'll Need

• 3-4 chicken breasts, pounded to ½ inch thickness
• One half cup flour
• Three eggs + Two tablespoons water
• One cup panko bread crumbs
• sauce
• One half cups brown sugar
• 1/3 cup Frank's hot sauce (it can be original or buffalo flavor)
• One half teaspoon garlic powder
• Two tablespoons water

How to Make It

1. Preheat oven to 425 and grease a baking sheet with cooking spray.
2. Slice chicken breasts into strips.
3. Add chicken strips and flour to a large ziplock bag.
4. Seal and toss to coat chicken in flour.
5. Place panko crumbs in a bowl.
6. In another bowl whisk together eggs and water.
7. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.
8. Place coated chicken pieces on greased baking sheet and spray heavily with cooking spray.
9. Bake 15-20 minutes until chicken is browned and cooked through.
10. While chicken is cooking, prepare the sauce.
11. Add brown sugar and hot sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil.
12. Remove from heat and stir in garlic powder and water until smooth.
13. When chicken strips are done cooking, toss in sauce.
14. Serve warm with ranch dressing if desired.

MEXICAN CHORIZO + GARLIC SHRIMP BURGER

What You'll Need

Fresh Mexican chorizo patty: adapted from Charcuterie

• 500 grams of ground pork shoulder, ideally 30% fat
• Two cloves of garlic, grated
• One half tsp of Mexican chili powder
• One half tsp of sweet paprika
• One tsp of hot paprika, or cayenne powder
• One tsp of red wine vinegar
• One tsp of tequila
• One tsp of salt
• One half tsp of freshly ground black pepper
• One half tsp of dried oregano
• One quarter tsp of ground cumin

Garlic shrimps/prawns:

• Eight large shrimps/prawns (Two for each burger), peeled and deveined
• Three sprigs of fresh thyme leaves
• One clove of garlic, minced
• One half tsp of extra virgin olive oil
• 1/3 tsp of salt
• 1/8 tsp of freshly ground black pepper

Paprika mayo:

• Three tbsp of mayonnaise
• One tbsp of tomato paste
• One half tsp of paprika
• One tsp of yellow mustard
• Juice of One juicy lime

Four Sweet potato burger buns (recipe follows)

One half heaping cup of shredded manchego cheese

A few thin slices of tomatoes

How to Make It

To prepare the chorizo patties:

1. Mix all the ingredients together until evenly combined.
2. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

To prepare the garlic shrimp:

3. After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel.
4. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the paprika mayo:

5. Mix all the ingredients together until even.
6. Set aside.

To make the burger:

7. Divide the chorizo-mixture into 4 equal portions, then shape into patties.
8. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns! Because the patties will shrink during cooking and there’s nothing more infuriating than an “I-shaped” burger.
9. Now, next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional).
10. Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time).
11. Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom.
12. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each).
13. Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through.
14. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.


15. Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through.
16. Then set aside.


17. If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.


18. Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top.
19. Slice the shrimps/prawns lengthwise and place over the patty.
20. Close it off with the top bun.
21. I warn you, it’s going to be very messy and drippy… and happy.

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HOMEMADE LEMON PUDDING CAKE

What You'll Need

• 3/4 cup unsalted butter, softened
• One half cups of white granulated sugar
• One package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
• Two tbsp fresh lemon zest
• Four eggs
• one quarter cup whole milk
• 1/3 cup canola oil
• One tsp vanilla extract
• 3/4 cups all-purpose flour
• Three tbsp cornstarch
• Four teaspoons baking powder
• One teaspoon salt

How to Make It

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the lemon zest.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

Crescent Burgers Recipes

What You'll Need

• One lb hamburger meat
• Two cups shredded cheddar cheese
• couple drop of Worcestershire sauce
• One 1oz. pkt dry onion soup mix (28g)
• One roll of crescent rolls
• One tsp pepper

How to Make It

1. Preheat oven to 350*
2. Brown and drain hamburger.
3. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops).
4. Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll.
5. Roll up and seal edges as best you can.
6. Sprinkle reserved cheese on top and bake for 15 minutes until golden brown

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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PORK CARNITAS

What You'll Need

• Four pound boneless pork butt, fat trimmed and cut into 2 inch cubes
• One half tsp salt
• 3/4 tsp pepper
• One tsp ground cumin
• One onion, peeled and halved
• Two bay leaves
• One tsp dried oregano
• Two Tb fresh lime juice
• Two C water
• One medium orange, juiced and keep the spent halves

How to Make It

1. Adjust oven rack to lower middle position and heat to 300 degrees.
2. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.
3. Bring the mixture to a simmer over medium-high heat, uncovered.
4. Once it simmers, cover pot and transfer it to the oven.
5. Cook until the meat falls apart when prodded with a fork, about 2 hours.
6. Remove the pot from the oven and turn on the broiler.
7. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
8. Remove and discard everything from the pot except for the cooking liquid.
9. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.
10. You should have about 1 C of liquid remaining when it is finished.
11. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.
12. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.
13. Try not to break up the pork any further.
14. Taste and add additional salt and pepper.
15. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.
16. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.
17. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.
18. Serve immediately in a tortilla with all your favorite toppings.

Chocolate Italian Love Cake

What You'll Need

• One package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• Two lbs. ricotta cheese
• Four eggs
• ¾ cup sugar
• One tsp. pure vanilla extract
• One (5.1 oz.) package instant chocolate pudding mix
• One cup cold milk
• eight oz. Cool Whip

How to Make It

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
7. Spread to cover the cake batter as best as you can.
8. Bake the cake at 350* for 1 hour.
9. Remove from the oven and allow to cool completely before frosting.
10. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
11. Carefully, fold the Cool Whip into the pudding until combined.
12. Spread the pudding mixture over the top of the cooled cake.
13. Cover the cake and refrigerate at least 6 hours before serving.
14. It tastes even better the next day.
15. ENJOY!

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HOMEMADE CHOCOLATE PUDDING PIE

What You'll Need

FOR THE CRUST

• 1/3 cup all purpose flour
• One tablespoon sugar
• One quarter teaspoon salt
• One half cup butter, chilled and cubed
• Four tablespoons ice water

FOR THE FILLING

• One half cup sugar
• One quarter cup cornstarch
• One half teaspoon salt
• Three cups whole milk
• Four egg yolks
• Two tablespoon butter
• One teaspoon vanilla extract
• One heaping cup semisweet chocolate chips

FOR THE WHIPPED CREAM

• One cup heavy cream
• One tablespoon softened cream cheese
• One quarter cup powdered sugar
• One teaspoon vanilla extract
• Milk chocolate bar to make curls for garnish

How to Make It

FOR THE CRUST

1. In a food processor, (I use my Blendtec) pulse together flour, sugar, and salt.
2. Add butter and pulse until you have coarse crumbs.
3. Slowly drizzle in the ice water until a dough forms.
4. Remove the dough from the processor, and knead it into a smooth ball, adding a little more flour if it is too sticky.
5. Wrap dough in plastic wrap and shape into a flat disk.
6. Chill for 2-3 hours before rolling out, or freeze until you are ready to use it.
7. Preheat the oven to 425 degrees.
8. On a well floured surface, roll the dough out into a circle.
9. You want to have about 2 inches of extra dough on the outside of your pie tin.
10. You may need to pat the cracks in the dough back together and be patient as you roll.
11. Roll the dough back up onto the rolling pin to transfer it to the pie tin.
12. Without stretching the dough, let it settle into the bottom of the tin.
13. Trim off excess dough, leaving 1/2 inch all around.
14. Fold the edge under itself and crimp.
15. Prick the bottom and sides with a fork.
16. Bake for 10 minutes, or until the crust is just golden brown.

FOR THE FILLING

17. In a medium saucepan, whisk sugar, cornstarch and salt.
18. In a separate bowl, whisk together milk and egg yolks.
19. Slowly add the egg mixture to the saucepan, whisking as you pour so that lumps do not form.
20. Turn the heat to medium, and whisk constantly it cooks.
21. When the pudding starts to boil, turn the heat to low and whisk one more minute.
22. Remove the pan from the heat, and add butter, vanilla extract, and chocolate chips.
23. Stir until smooth.
24. Pour the pudding into the cooled pie crust, and place plastic wrap over the top directly on the pudding so a skin will not form as it cools.
25. Depending on the size of your pie crust, you may have extra pudding.
26. We like to pour it into little jars for individual servings.
27. When completely chilled, top pie with whipped cream and garnish with chocolate curls.
28. Refrigerate until serving.

FOR THE WHIPPED CREAM

29. In a chilled metal bowl (I use my KitchenAid stand mixer with the whisk attachment), add heavy cream, softened cream cheese, powdered sugar, and vanilla extract.
30. On low speed, whisk until combined and mixture begins to thicken (about 1 minute).
31. Then gradually increase the speed to high until the cream has reached the stiff peak stage (about 3 minutes).

Pina Colada Pie

What You'll Need

• One Unbaked Pie Crust

Pineapple Filling

• 2/3 cup sugar
• Three tbsp cornstarch
• 16 oz can crushed pineapple, with juice
• 2/3 cup water
• One quarter tsp vanilla

Coconut Cream Filling

• Six oz. cream cheese, softened
• One half cup sugar
• Twotsp coconut extract
• One tbsp coconut rum
• six oz cool whip

Whipped Cream

• 2/3 cup heavy whipping cream
• One quarter cup + Two tbsp powdered sugar
• Two tbsp pineapple juice
• One quarter tsp coconut extract

How to Make It

1. Bake pie crust in an 8 or 9 inch pie pan according to package instructions. Set aside to cool.
2. Combine sugar and cornstarch in a saucepan. Stir in pineapple, including juice (except reserve 2 tbsp juice for whipped cream), and water.
3. Cook over medium-high heat, stir constantly until mixture thickens and come to a boil, about 10 minutes.
4. Allow to boil for 1 1/2 minutes, then remove from heat.
5. Stir in vanilla extract and set aside to cool for about 10 minutes.
6. Meanwhile, beat cream cheese, sugar, coconut extract and coconut rum together in a medium sized bowl until smooth. Stir in whipped cream.
7. Pour filling into cooled pie crust and smooth into an even layer
8. Top cream cheese mixture with pineapple mixture. Spread into an even layer.
9. Refrigerate until firm.
10. To make the whipped cream, whip heavy whipping cream until it begins to thicken.
11. Add powdered sugar, pineapple juice and coconut extract and whip until stiff peaks form.
12. Spread whipped cream on the top of the pie and top with pineapple slices, toasted coconut and cherries.