- 20 ounce brownie mix (to make enough for a 9×13 pan)
- Ingredients for brownie mix (oil, water, egg)
- 1 package cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1/3 cup heavy whipping cream
- 1 can cherry pie filling
- 1/2 bag semisweet chocolate chips
- Bake brownies according to package directions.
- Beat cream cheese, sugar and vanilla together.
- Beat heavy cream until soft peaks form.
- Fold the cream into the cream cheese mixture.
- Spread the cream cheese mixture over the brownies.
- Spread the pie filling on top of the cream cheese mixture.
- Top with chocolate chips.
- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 2 cups Peanut Butter Cookie Crumbs
- 2 Tablespoons melted butter
- Peanut Butter Brownies (from a mix)
- Chocolate Syrup (to drizzle)
- Peanut Butter (melted, to drizzle)
- Preheat the oven to 350.
- Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
- Mix the cookie crumbs with the melted butter and press it into a pie pan.
- Bake for 10 minutes.
- Remove and cool.
- Crumble brownies into the bottom of the crust.
- Put the brown sugar, cornstarch, and salt into a large pot.
- Sift together to get the brown sugar mixed through.
- Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
- As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
- The mixture should be thick and coat the back of a wooden spoon.
- Remove from the heat and add peanut butter and vanilla extract.
- Pour the pudding over the brownies in the cookie crust.
- Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
- Remove the plastic wrap.
- Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.
- 1 1/4 cups salted pretzels
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup cream cheese, softened
- 1/3 cup smooth peanut butter
- 1/4 cup brown sugar
- 1/2 cup 35-percent whipping cream, whipped
- 3/4 cup roughly chopped dark chocolate
- 2 cups 35-percent whipping cream
- Chocolate shavings, optional
- Pulse the pretzels in a food processor until finely ground.
- In a large bowl, combine the pretzel crumbs, butter and brown sugar.
- Mix with your hands.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Cover and refrigerate.
- Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth.
- Fold in the whipped cream.
- Spoon the filling into the pie shell, cover and return to the refrigerator.
- Put the chocolate and whipping cream in the top of a double boiler over medium heat.
- Whisk until melted.
- Cover and refrigerate for 2 hours.
- Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
- Cover the pie with the chocolate whipped cream.
- Garnish with chocolate shavings if using.
- Serve the pie right away or refrigerate for another 2 hours.
- 1 prepared pie crust
- 1 10-ounce box frozen chopped spinach
- 1/2 cup onion chopped
- 1 tablespoon unsalted butter
- 1 1/4 cups extra sharp white cheddar cheese, shredded
- 4 eggs
- 2 cups light cream
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- pinch cayenne pepper
- Preheat the oven to 450 and blind bake your crust for about 8 minutes.
- Defrost the spinach and drain well.
- After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
- After partially baking your pie crust, reduce the oven to 425 degrees.
- Place the onion in a small pan and sauté with the butter until the onions are soft and translucent and cool slightly.
- Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust.
- Sprinkle the shredded cheese on top of the spinach and onions.
- In a bowl, beat the eggs.
- Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture.
- Pour or ladle the custard over the spinach and cheese.
- Bake at 425 degrees for 15 minutes.
- Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
- Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.
- 2 chicken breasts
- 4-6 medium-sized carrots, chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 celery stalks, chopped
- 2 medium-sized potatoes, cut into cubes
- 1 cup frozen or canned corn
- 6 cups chicken broth
- salt and pepper to taste
- 1 bay leaf
- 1/2 cup heavy cream or half and half
- handful chopped parsley
- Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
- Bring to a boil and simmer about 20-30 minutes.
- Remove chicken breasts and set aside on a plate or cutting board.
- When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
- Skim the liquid of any fats and debris.
- Stir in the chicken, potatoes and corn.
- Simmer for another 20-30 minutes.
- Check for seasoning then add in the heavy cream and chopped parsley.
- 1 1/2 pounds chicken tenders
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust
- 1 egg, lightly beaten
- Preheat the oven to 400.
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
- Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil.
- When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and raise to a simmer, stirring until thickened.
- Once the liquid has thickened, stir in the heavy cream.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
- Brush the crust evenly with the egg wash.
- Using a knife, gently cut 3 vents in the top of the crust.
- Place in the oven and bake until the crust is golden brown, about 20 minutes.
- 16 oz fresh tortellini
- 2 teaspoon minced garlic
- 1 cup chopped fresh spinach
- 1 (14.5 ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon onion flakes
- 2 tablespoons all-purpose flour
- 1 1/2 cups cream
- 1/4 cup grated Parmesan cheese
- Boil your tortellini until they are al dente.
- While the tortellini is boiling, chop the spinach roughly.
- Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it.
- Sauté it briefly until fragrant, about thirty seconds or so.
- Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
- Cook and stir over medium high heat until the mixture begins to bubble.
- In another bowl, combine the flour and cream.
- Whisk until fairly smooth.
- Add the cream mixture into the the skillet along with the parmesan cheese.
- Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
- Add the drained tortellini and mix together gently.
- 1 pound ground beef
- 1 pound bacon, cooked and crumbled*
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all purpose flour
- 2 cups shredded cheddar cheese
- 1 cups milk
- ½ cup heavy cream
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Stir in the cheese, milk, heavy cream salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.
serves serves 12, active time 45 minutes, total time 3 hours 45 minutes
- 44 chocolate wafers, divided, finely ground (see note)
- 8 tablespoons (4 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar, divided
- Pinch salt
- 8 ounces bittersweet chocolate, finely chopped
- 3/4 teaspoon powdered gelatin
- 7 tablespoons coffee liquor (such as Kahlua), divided
- 3 1/3 cups heavy cream, chilled, divided
- Pulse 36 wafer cookies in food processor until finely ground. Place crumbs in large bowl and stir in melted butter, 1 teaspoon sugar, and 2 teaspoons water until thoroughly moistened. Firmly press into the bottom and sides of a 9-inch pie plate. Pulse remaining 8 cookies until finely ground and set aside.
- Place chocolate in large heatproof bowl and melt over a pan of barely simmering water, stirring, until smooth. Remove from heat.
- Add 1 tablespoon water to small microwave safe bowl and sprinkle gelatin over the top. Let sit 5 minutes to soften. Heat in microwave on high power until just melted, 10 to 20 seconds.
- Whisk 6 tablespoons coffee liquor into melted chocolate. Whisk in melted gelatin.
- Whip 2 1/3 cups cream with 1 tablespoon sugar to medium peaks. Fold cream into chocolate in 3 batches, until just combined. Gently fold in reserved chocolate wafer crumbs. Pour into pie shell and chill until set, about 3 hours.
- Whip remaining cup cream with remaining 2 teaspoons sugar to soft peak. Fold in remaining tablespoon coffee liquor. Serve on the side.
- 3 cans (14 oz) chicken broth
- 2 cups heavy cream
- 1 lb Italian Sausage
- ½ pound bacon
- 4 russet potatoes
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2½ cups chopped spinach
- salt and pepper (to taste)
- Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
- Skin each potato and slice in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
- Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- While the potatoes are boiling, saute the onion and garlic until tender and set aside.
- Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
- Cook until heated through and add salt and pepper to taste.