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.

Spiced Peach Crisp with Crumb Topping

What You'll Need

• six ripe peaches, peeled and sliced
• Two tbsp orange juice
• 1/3 cup + Three tbsp packed brown sugar, divided
• Three quarter tsp ground cinnamon, divided
• Four tbsp unsalted butter, melted
• 2/3 cup + One tbsp flour (I used white whole wheat)
• Confectioners' sugar, for serving (optional)

How to Make It

1. Peel and slice peaches.
2. Preheat oven to 350 degrees F and lightly grease the bottom of an 8-inch cast iron skillet or baking dish (I used butter).
3. Place peach slices in a bowl and pour in orange juice, Three tbsp of the brown sugar, and One quarter tsp of the cinnamon.
4. Gently stir so that brown sugar dissolves and the mixture is just about evenly covering peaches.
5. Add peaches to prepared skillet or baking dish and press lightly to form an even layer.
6. In a bowl, add remaining 1/3 cup of the brown sugar and remaining One half tsp of the cinnamon and stir or whisk to combine.
7. Pour in melted butter and combine, and then add flour.
8. Mix until all flour is combined and small- to medium-sized crumbs form.
9. With hands, scatter crumb topping evenly over the peaches in the skillet.
10. Bake for 30-40 minutes, or until the peaches are bubbling and the crumb topping has browned slightly.
11. Let cool slightly before serving.
12. Optional: sprinkle confectioners' sugar over top of the crumbs before serving.

Lemon Lush Dessert

What You'll Need

For the Crust:

• One c. butter, softened but not to room temperature
• Two c. flour
• One quarter c. sugar
• One half c. pecans, chopped in small pieces

For the Cream Cheese Layer:

• Two (8oz) packages Philadelphia cream cheese
• One c. powdered sugar

For the Pudding Layer and Topping

• Two small packages Jell-O lemon pudding mix
• Three 1/2 c. cold milk
• One (16oz) container Kraft Cool Whip

How to Make It

1. Stir together butter, flour, sugar, and chopped pecans in a mixing bowl.
2. A fork works really well to get everything mixed together.
3. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown.
4. Remove from oven and set aside to cool.
5. Beat together cream cheese and sugar until creamy and smooth.
6. Spread over cooled crust.
7. In another mixing bowl, whisk together pudding mix and milk.
8. Allow to sit for 5 minutes to thicken up a little.
9. Spread on top of the cream cheese layer.
10. Cover and place in the fridge for 1 hour.
11. Spread whipped topping over the pudding layer.
12. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest.

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Lemon Shrimp & Asparagus Stir Fry

What You'll Need

Lemon Stir Fry Sauce

• juice of One lemon, about Two tablespoons
• One half cup chicken stock
• One half teaspoon sesame seed oil
• One tablespoon corn starch
• One teaspoon ginger paste (or 1" piece of fresh ginger, grated, or One teaspoon ground ginger)
• Three tablespoons soy sauce
• Two cloves of garlic, grated
• Two teaspoons honey
• zest of Two lemons (I like using a zester that peels the lemon zest in long, thin strips)

Stir Fry

• four teaspoons olive oil, divided
• One pound raw shrimp, peeled, deveined, tails pulled off and patted dry
• One medium yellow onion, sliced
• Two bunches asparagus, ends trimmed off and cut into 1" pieces
• One batch of Lemon Stir Fry Sauce
• Two cups rice, cooked per manufacturers instruction (I love brown jasmine rice)

How to Make It

Lemon Stir Fry Sauce

1. Combine all ingredients in a jar or small bowl and stir to combine.
2. Set aside

Stir Fry

3. Preheat a large skillet over high heat.
4. You will be cooking each ingredient separately since they each get cooked for different amounts of time.
5. Add 1 teaspoon olive oil, and cook half the shrimp for 1 minute per side, until they are just turning pink.
6. Flip, and cook for 1 more minute.
7. Remove shrimp from pan and transfer to a bowl.
8. The shrimp will not be cooked all the way thru, they will finish cooking later.
9. Repeat with 1 more teaspoon olive oil and the remaining half of shrimp.
10. You want to cook the shrimp in 2 batches so you don't overcrowd the pan.
11. Add 1 teaspoon olive oil, and cook the onion for about 5-7 minutes, until softened and just starting to turn golden. Remove from pan and add to the same bowl as the shrimp.
12. Add 1 teaspoon olive oil, and cook the asparagus for 3-5 minutes, until they begin to soften and turn bright green.
13. When the asparagus is done cooking, add the shrimp and onion back to the skillet.
14. Add in all the stir fry sauce, and cook for 3 minutes, or until the sauce has thickened and all vegetables and shrimp are heated thru.
15. Serve warm with rice.

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10 MINUTE INDOOR S’MORES PARTY TREATS

What You'll Need

• Six-pack of Hershey Bars (save Three of the bars for later and only melt Three for now)
• Ten-oz bag of Kraft Jet-Puffed Marshmallows
• 14.1 box of Honey Maid Graham Squares (crush Three of the packages and save the rest for later)
• bag of (thin) popsicle sticks

How to Make It

1. Line up your marshmallows on a large platter and place a stick in each one of them.
2. In a bowl melt your Hershey Chocolate Bars in 20-30 second intervals, stirring well in-between each heating session.
3. Place your graham crackers in a gallon size ziplock bag and use a rolling pin to completely crush.
4. Dunk each marshmallow in chocolate and then roll it around in your crushed graham crackers.
5. Place back on the platter.
6. Serve and enjoy!

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STRAWBERRY ICEBOX CAKE

What You'll Need

• Three lbs strawberries, sliced
• 14.4 oz box Honey Graham Crackers
• Three 8oz tubs Cool Whip

How to Make It

1. Each Cool Whip layer uses one whole tub (besides the first thin layer).
2. Each strawberry layer uses about One lb of sliced strawberries.
3. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
4. Layer 5 graham crackers across the center of pan, then Two more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries.
5. Place graham crackers on top of strawberries, then cool whip, then strawberries.
6. Repeat the layers One more time (Three times total) and you should reach the top of the pan.
7. I used Three layers of each + the first thin layer of cool whip.
8. You will finish with a layer of sliced strawberries.
9. Refrigerate for at least Four hours or overnight until the graham crackers have softened completely.
10. Serve chilled.