LEM'N KEY LIME CREAMY PIE

A medley of sweet and sour flavor sensations help this creamy pie work in harmony with your tangy dessert cravings.

Ingredients:

½ cup sour cream

1 ½ cups plain Greek yogurt

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1/2 tablespoon cornstarch (to thicken pie so it will set)

1 Keebler shortbread crust (or graham crust)

Heavy whipping cream for garnish

Triple berry freezer jam

Directions:

HEAT oven to 350 degrees F.  Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.  Add the cornstarch and mix until any lumps are gone.  Pour into crust.

BAKE 25 to 30 minutes or until set.  Cool thoroughly.  Chill 2 hours.  Garnish with whipping cream and triple berry freezer jam.  Store in the refrigerator.

Ingredients

Ingredients all mixed together

Ready for the Oven

Just out of the Oven

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

FROSTY DOUBLE CHOCOLATE NUTELLA DESSERT

SIDE VIEW

TOP VIEW

Ingredients:

1 ½ cups Nutella hazelnut spread

1 cup Dark Chocolate Almond Milk (chocolate soy milk or chocolate milk may be substituted)*

3 tablespoons heavy whipping cream

3 tablespoons sweetened ground cocoa (or hot chocolate powder may be substituted)

1 teaspoon cinnamon (optional)**

6 Plastic cups

Approx. 2 ½ Cups Heavy Whipping Cream, Whipped

Sweetened ground cocoa (or hot chocolate powder) to sprinkle as garnish

Chocolate Sprinkles (Jimmies) for garnish

 (makes approximately 6, one cup servings)

In a medium mixing bowl, combine the Nutella and the whipping cream.  Using a blender, mix until combined.  Add the chocolate milk and the sweetened ground cocoa and mix until combined.  If desired, add 1 teaspoon cinnamon for an extra flavorful treat.  Pour into the plastic cups and fill half way.  Place cup in a Ziploc freezer bag and freeze overnight. (I like the freezer bags because you can label them and if the cups were to tip over, the bag would contain the mess.)

About 15 minutes before serving, pipe the whipping cream into the remaining space of the cup and fill.  Lightly shake sweetened cocoa powder and chocolate sprinkles on top to garnish.  Enjoy. FYI - It tastes best if the whipping cream is mixed in with the chocolate as it is being enjoyed.

This may be garnished ahead of time.  Just let the cups sit at room temperature for 15 to 20 minutes before serving.

* If you don’t have chocolate milk of any kind, you can use milk and then extra sweetened ground cocoa.

**For a fabulous flavor twist, use the optional cinnamon in the recipe and enjoy an exciting taste sensation.

Ingredients

Chocolate Ingredients Mixed Together

Top View Before Freezing

Side View Before Freezing

ULTIMATE NUTELLA FUDGESICLES

Ingredients:

½ cup Nutella hazelnut spread

1 1/2 cups Dark Chocolate Almond Milk (chocolate  soy milk or chocolate milk may be substituted)

3 tablespoons heavy whipping cream

3 tablespoons sweetened ground cocoa (or hot chocolate powder may be substituted)

1 teaspoon cinnamon (optional)

5 Plastic cups

5 Plastic spoons

5 aluminum foil rectangles  approximately 3 ½”  X 5”

(makes approximately 5 half cup servings)

In a medium mixing bowl, combine the Nutella and the whipping cream.  Using a blender, mix until combined.  Add the chocolate milk and the sweetened ground cocoa and mix until combined.  If desired, add 1 teaspoon cinnamon for an extra flavorful treat.  Pour into the plastic cups.  Put in the plastic spoons for the handles and place the aluminum foil rectangles on top of the cups by gently pushing the foil over the spoon handles.  (this will help ensure that the spoon stays in the middle of the fudgesicle) *of course you may use the pre-maid plastic popsicle molds if you have them.  Place cup in a Ziploc freezer bag and freeze overnight. (I like the freezer bags because you can label them and if the cups were to tip over, the bag would contain the mess.)

** If you don’t have chocolate milk of any kind, you can use milk and then extra sweetened ground cocoa. 
   These can be made without the whipping cream, sweetened ground cocoa or cinnamon, but that is why these are the “Ultimate Nutella Fudgesicles”.

Ingredients

Nutella and Whipping Cream

All Mixed In - with Air Bubbles

Top View

Side View

Foil Rectangles

Side View with Foil and Spoons

Side View with Foil

Top View with Foil and Spoons

Ready for the Freezer

DARK CHOCOLATE PEANUT BUTTER BREAD

Sliced and Ready to Eat

A Slice of Yumminess

INGREDIENTS

1 cup heavy whipping cream ½  cup peanut butter 1/8 cup Dark Chocolate Peanut Butter* ¼ tsp salt 3 ½ tsp baking powder 1/3 cup extra fine baker’s sugar (if available) 2 cups  all purpose flour ½ cup dark chocolate chips ¼ cup milk (if needed)

DIRECTIONS

Heat oven to 370 degrees.  Cream together milk and peanut butters until well blended. Sift together the remaining ingredients; add to creamy mixture slowly until well mixed. If dough is too dry, add approximately ¼ cup milk.  Gently stir in chocolate chips. Pour into well greased loaf pan (I used 5x8-inch pan). Bake for 30 minutes. Test with toothpick as ovens heat differently. Cool in pan for 10 minutes.  Use a knife to gently release from side of bread pan.  Carefully remove from bread pan and cool on cooling rack and/or serve warm.  Store in an air tight container in the refrigerator. *if dark chocolate peanut butter is not available, the recipe will still be chocolately enough with the dark chocolate chips.

Peanut Butter and Dark Chocolate Peanut Butter

Peanut Butter and Whipping Cream Mixture

Dry Ingredients

Dough and Chocolate Chips

Ready for the Oven

Just Out of the Oven

On Cooling Rack

On Cutting Board

Sliced and Ready to Serve

A Yummy Slice to Eat

Tasty Chicken, Vegetable and Pasta Casserole

Tasty Chicken, Vegetable  and Noodle Casserole served with steamed asparagus and fresh berries.

Right out of the oven

Ingredients:

1 package pasta (I like to use vegetable bow tie or multi grain pasta)

2 tablespoons butter

½ - 1-cup fresh sliced mushrooms (finely sliced or put through the electric food chopper)

½ cup chopped sweet bell pepper (put through the electric food chopper)

1 small onion chopped (finely chopped – put through the electric chopper)

2 boiled skinless, boneless chicken breasts  put through the electric chopper  OR 2 cans tuna(drained)

2 tablespoons flour (whole wheat pastry flour works, too)

½ tsp. salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup milk

32 oz.  [2 (16 oz.) containers] cottage cheese (low fat or 4% fat)

½ cup to 1 cup shredded cheddar/jack cheese (to cover the top of the casserole)

Directions:

Cook Noodles – Drain Noodles – Set aside

Boil chicken if using chicken.  Put the chicken through the electric chopper or cut into very small pieces. Set aside

In a large sauce pan, melt butter

Add the sweet peppers and onion and sauté in the butter, then add the mushrooms and let them sauté a bit –

Blend in flour and seasonings – stir until the flour is absorbed

Gradually add the 1 cup of milk.  Stir continuously.

Cook until thickened – (Be prepared, It may take a long time)

Add tuna or chicken, cottage cheese and noodles

Mix all ingredients together and then pour it into a 9” x 13” Pyrex dish

Add shredded cheese to the top – Cover with aluminum foil

Bake at 350° for 25-30 minutes in a 9”x 13” Pyrex dish

Sweet Peppers, Onion, Mushrooms, Flour, Spices, and Milk 

Chicken, Boiled and Finely Chopped

Adding the Cottage Cheese

Cottage Cheese Mixed In

Adding the Chicken

Chicken Mixed In

Adding the Pasta

Everything Mixed In and in the Casserole Pan

Grated Cheese On Top

Right Out of the Oven

Served with Steam Asparagus and Fresh Berries