CHOCOLATE SILK PIE

CHOCOLATE SILK PIE

found in 2009 tateofhome Quick Cooking Annual Recipes

I made this for Thanksgiving 2009 (we had pies the next day (Friday) along with an egg casserole and sausage/bacon). I was hoping for another piece but when the adults got back from the movie it was all gone! All the other pies were there though.

1 unbaked pastry shell (9") - see alternative crust below

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1 jar (7 oz) marshmallow creme

1 cup semisweet chocolate chips

1/4 cup butter, cubed

2 squares (1 ounce each) unsweetened chocolate (cut it up so it melts faster)

2 T hot chocolate (recipe calls for strong brewed coffee - I thought it might be fun to try peanut butter here instead of hot chocolate)

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1 cup heavy whipping cream, whipped

TOPPING:

1 cup heavy whipping cream

2 T powdered sugar

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Chocolate curls, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

Meanwhile, in a large heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and hot chocolate; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust.

For topping, in a large mixing bowl, beat cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. (I had limited space in the fridge when I made this so I made the chocolate part and put in the pie and then refrigerated overnight and then made the topping right before I took it. That worked fine)

Garnish with chocolate curls if desired.

This crust is good too (did red pie pan) - easy to make:
http://www.ourbestbites.com/2013/03/french-silk-pie/

Crust:
1 stick salted butter, grated
1/3 cup pecan halves, coarsely ground in blender or food processor or finely chopped
1 1/3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/4 cup packed brown sugar
1/4 teaspoon salt

Combine the crust ingredients in a medium mixing bowl and combine with your fingers until coarse crumbs form. Press into the prepared greased pie plate (used red pie pan), using your fingers or the base of a glass to evenly form a crust. Bake at 325 for 20-25 minutes or until the crust is becoming golden brown. Remove from oven and allow to cool.

CORN CHOWDER

CORN CHOWDER

This is a very healthy chowder. We all liked it. It was a light dinner.

2 T butter

1 onion, minced

1 stalk celery, minced

1 tsp minced garlic

4 cups water

2-3 small red potatoes, cut into 3/4" dice

3 cups frozen sweet corn (I used canned)

1/2 cup whole milk

ground black pepper

Chopped chives or flat-leaf parsley, for garnish

Melt butter over medium heat. Add onion, celery, garlic. Cook stirring occasionally, for about 5 minutes or until onion and celery begin to soften.

Add water and potatoes. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft.

Add corn and simmer for 5 minutes (if using canned put in with milk). Stir in milk and heat very gently for 1 minute. Season with pepper. Can top with chives or parsley.

PEPPERONI PASTA

We all really liked this.

14 oz bag pasta

26 oz jar pasta sauce

4 oz pepperoni (cut into halves)

1 tsp Italian seasonings

2 cups grated mozzarella cheese

Cook pasta. Drain and then add all the other ingredients.

PEPPY PARMESAN PASTA
We really like this - it is very easy! This is the Taste of Home Family Collection Cookbook pg. 173

Ingredients

• 8 ounces angel hair pasta

• 1 large tomato, chopped

• 1 package (3 ounces) sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/4 cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1/2 teaspoon salt or salt-free seasoning blend, optional

• 1/4 teaspoon garlic powder Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.

RICE KRISPIES

3T butter

4C miniature marshmallows

6C rice crispies

Scoop 1/2 cup mixture out in a measuring cup that has been sprayed with Pam. Cover hands in butter. Shape into a ghost. Let cool on wax paper. After cooled (watch while they are cooling sometimes you have to reshape) put a little bit of frosting and then place an eye (I used mini M&M's). Best if eaten that day.

SKELETON VEGGIE PLATE

(okay I should have taken out the spoon before taking a picture)

This included carrots, celery, red bell pepper, mushrooms and green peppers. You could also use pickles or olives.

DOUGHNUTS

FEATHER-LIGHT DOUGHNUTS

These turned out really good. I don't have a doughnut cutter so I used a biscuit cutter and then cut the middle hole with a knife (next time I could use a pill bottle for the 1" center piece). I also used cookie cutters - it was Halloween week so I did pumpkins (I cut out the eyes and mouth with a knife). We did cinnamon-sugar, chocolate icing and regular icing - we liked them all.

2 pkgs (1/4 ounce each) active dry yeast

1 1/2 cups warm milk (110-115)

1 cup cold mashed potatoes

1 1/2 cups sugar, divided

1/2 cup oil (plus more to fry doughnuts in)

2 tsp. salt

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp baking powder

2 eggs

5 1/2 - 6 cups flour

1/2 tsp cinnamon

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3-in doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350; fry doughnuts until golden on both sides. Drain on a paper bag with paper towels on top; roll in cinnamon-sugar (or icing) while still warm. Yield: about 2 1/2 dozen.

ICING:

1/2 # powdered sugar

1/2 tsp vanilla

1 T butter

Hot water

For chocolate - add melted chocolate chips

or

1 1/2 cup powdered sugar

3 T boiling water

vanilla

HAWAIIAN SALAD

HAWAIIAN SALAD
We had this with meatballs and rice. They went very well together. A nice light salad and easy to make. I was taking the salad in a meal for someone so I didn't measure but put lettuce in a bowl and put some pineapple and cheese on top.

1 can (8 oz) pineapple (reserve 1 T juice)
6-8 cups torn salad (mixed ice berg and romaine - next time try spinach)
1 cup shredded cheese
1/2 cup mayo
1 T sugar

Drain pineapple (reserve 1 T). In a large bowl, combine greens, pineapple and cheese. In a small bowl, combine mayo, sugar and pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.