Choco-Liscious Chocolate Cream Pie (Or Pudding)

M-M-M-M-M!!!!

MOVE OVER SCHEDULED POSTS..

There's a new 'gal' (recipe) in town...on the blog...and the rest of you

are going to have to move aside until this one is posted. 

I just saw this lovely recipe at Sunflower Supper Club, posted by Julie,

who offered to make 28 pies for the son of a friend's wedding reception!!

TWO.HOURS.FROM.HOME!!

Now that's the kind of friend we all want to have, right?

This was an easy recipe - I had Homemade Sweetened Condensed Milk

in the fridge that needed to be used, and headed right to the kitchen as soon as I printed this recipe. (I can cut the sugar amount in half making my own s.c.m.=). 

WARM Chocolate pudding is SUCH comfort food for me...right along

with Cheesey Chicken Chowder or my Mom's Jello Dessert or a 

family favorite Creamy Tacos.

Since we all know that confession is good for the soul, I have to confess...

I ate so much of the pudding while it was still warm, I had to run to the store to get the mini graham cracker pie crusts...cause I love the crunch with the pudding,

to be able to fill 4 little pies, instead of one big one.

The little ones are 'fun' eating anyway. 

Of course, you can just enjoy this as pudding - maybe layered with Cool Whip in a pretty stemmed goblet? 

Your choice...or enjoy it all while it's warm.  

 I can testify to the fact....IT'S FABULOUS!! 

This will definitely be enjoyed in our home again soon...very soon. 

(I may have to double the batch!) And I do believe I'll add a dollop of peanut butter just to see if it will stop me eating it all at once.  ha 

CHOCO-LISCIOUS CHOCOLATE CREAM PIE 

3 Tb. cornstarch

5 Tb. baking cocoa

1-2/3 c. water

1 (14 ozs) can sweetened condensed milk

(or click for my reduced sugar, homemade recipe here)

3 egg yolks, slightly beaten

2 Tb. butter

1 tsp. vanilla extract

1 baked pie crust or graham cracker crust

In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks.  Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding. 

Top with whipped cream or make meringue from leftover egg whites. 

Linked to Gooseberry Patch Roundup - Father's Day
Weekend Potluck
Super Sunday
Full Plate Thursday
Meal Plan Monday

Thank you Kitty!

 I am just SOOOO blessed!

I was squealing with delight when I opened a package last week and found

this adorable personalized towel, made and sent to me by my blogging

buddy, Kitty of Kitty's Kozy Kitchen.

She knew I decorate my home in Americana colors and the towel she chose to send matched perfectly with two I already had hanging on the door.  It has a poofy 3-D frosted cupcake on it...absolutely perfect for my kitchen. 

Kitty!!

We both love tea and I was so happy to get these tea bags from her too.  I used the orange tea to make some yummy iced tea.  

I have placed the adorable Mary Engelbreit card she included with my card 'treasures'.

Sweet!!! Nothing compares like a personal touch..don't you think?

What a lovely & thoughtful Southern Belle Kitty is!

I am so thankful for the heart 'n' soul connection we can share as bloggers with our blogging family!

Crispy Ice Cream Squares (AKA "[Un]Fried Ice Cream")

This is a simple and easy dessert to make ahead and have on hand to enjoy 'later'. 

This is my version of 'unfried' fried ice cream.....

I was given this recipe by a friend over 20 years ago and we are still enjoying it.

This recipe is in my first cookbook too - page 106. 

I love the fried ice cream ideas all over the net.  This one is a little different, with butter, brown sugar, coconut, peanuts and crushed cornflakes, on top and on bottom of a layer of ice cream in the middle.  Add 1/2 tsp. cinnamon (or more) to the mixture (or the ice cream) if you want more of a 
'fried ice cream twist'. 

It's a wonderful cooling dish for a summertime treat.  Or for anyone who loves ice cream all year long (right, Tonya?;-) 

Do you have company coming in 3 weeks?  Go ahead and make this now! 

It keeps up to a month in the freezer. 

UPDATE: After reading other similar recipes online, I decided to try browning the butter (heating it in the pan until foamy and it JUST begins to brown), then adding the brown sugar, stirring until it's blended into the butter, then add the cornflakes/coconut/nuts/(cinnamon). Stir while heating a minute or two. I REALLY love browned butter and think this gives me more of a 'fried ice cream' flavor.  Let the mixture cool before layering with ice cream. 

CRISPY ICE CREAM SQUARES 

1/2 c. butter or margarine, melted (or browned)*

(directions for browning below) 

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream (or fat/sugar free yogurt?), softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9" X 13" X 2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. 

*TO BROWN BUTTER: 

In small pot over medium heat, melt butter. Reduce heat to

medium low; continue cooking, watching closely and stirring now and

then.  Butter will simmer and start to become golden. Once it smells

nutty, remove from heat, about 5 minutes. 

(It helps to use a light colored pan so you can see the color of

the butter better.) 

YOU WANT SOME!!!!!!!!!!!

Linked to Gooseberry Patch Roundup - Father's Day
Super Sunday
Mix it up Monday
GBP Roundup - Frozen Treats
Weekend Potluck
Meal Plan Monday

Leader Enterprise - June 5, 2013 - Tips for saying Thank You

Because June is traditionally known as the month of weddings and graduations, I wanted to share ideas from a little booklet entitled ”101 Ways to Say Thank You”, authored by Bonnie Ceban. Since I send many cards during the year, I'm always looking for creative ideas and I really liked these great reminders. We can use these ideas all year long. I do hope they are a help to you now.

From the book - “We show gratitude in many different ways in order to express to others how valued and appreciated they are in our lives. Most people learn to say thank you when they are children, yet adults allow the busyness of their schedules and the competing demands in their lives to crowd out the art of expressing gratitude. Consider who in your life is already overdue for an expression of thanks. Remember that a life overflowing with thanksgiving is one that will touch others more deeply and produce more genuine relationships.

Children don’t naturally express thanks; they need to learn the importance of doing so and then practice it in daily life until gratitude becomes a part of how they express themselves to others.

Thank children for thanking others. Show them thank you notes or gifts you are sending out, or bring children along when you are delivering a thank you. Modeling how you thank your friends and family will help them to thank their friends as well.

A formal thank you is written. This is appropriate for graduations or other milestone events, such as weddings or anniversary parties. A formal thank you note should include a specific acknowledgement of someone’s presence at the event and a specific acknowledgment of their gift. Formal thank you notes should be in the mail soon after an event. If you determine not to use that gift until you have sent a thank you, it will motivate you to get those thank you notes out in the mail promptly.

Writing scores of thank you notes can become very tiring. Try to make the process more interesting and personal by including a memory or thought specific to that person. It can be from the event or from a different time in your life, but let them know they are not receiving a form letters. Make it specific to them.Include in your thank you note just a few lines about what made the day special for you and how you will look back on the memories.

There is an art in offering an oral thank you. Always be sure to stop all else and give your full attention to the person you are thanking. This shows them that they are valued and that you are thinking through, and therefore, meaning your words. Giving people your full attention and truly taking the time to let them know what they have done and why you are so grateful gives others a sense of how much they have meant to you. Always make eye contact so the other person knows you are serious and sincere. In addition,when appropriate, a thank you can come with a hug or pat on the back to show your appreciation.”

This recipe is among my long list of 'favorite' dips. It's quick and easy to make too. All the recipes I'm sharing here would be great for any outdoor BBQ or picnic.

MEXICORN DIP 

2 (11 ozs each) cans mexicorn

1 (10 ozs) rotel tomatoes and green chilies

(may use half hot and half original)

1 (16 ozs) refrigerated french onion dip

Fritos Corn Scoops

Drain mexicorn and rotel well.In medium bowl,mix all ingredients(except corn chips)together.Refrigerate until cold to allow flavors to blend.Serve with corn chips.

 

This is a wonderfully refreshing dish to serve anytime.Place chunks of fruit on kebobs and display them in a glass or vase.Makes for an appealing visual.

PINA COLADA FRUIT DIP

1 (8 ounce) can crushed pineapple with juice, undrained

1 (4-serv.size) pkg.vanilla instant pudding mix

1 tsp. coconut extract

3/4 c. milk

1/2 c. sour cream

mixed fruit


Whip up all the ingredients in a food processor or blender for about 30 seconds or just whisk together.

Refrigerate for several hours to mingle the yummy flavors.Serve with fresh fruit. Easily ‘lightened up’ by using sugar free pudding mix, 2% milk and lite sour cream.

Strawberry season is upon us and this is one delicious dish to help you celebrate summer! It makes you want to scream MORE!  Add some blueberries for a 'patriotic' touch.

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter,cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans
1-8 oz. cream cheese, softened

3/4 c. powdered sugar
1-8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1-16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour,butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1"cookie sheet. Bake 12-15 minutes until browned. Cool. In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. I use lite cream cheese and Cool Whip with sugar-free glaze.

Crockpot Cheesecake & Weekend Potluck #70

WELCOME TO WEEKEND POTLUCK!

AND...

Where I share something worth sharing...

again....

This yummy cheesecake is cooked in a baking dish inside your crockpot!

Such a great way to have a treat and not heat up the kitchen!! 

Crockpot Cheesecake

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Flat, Broke & Busted Potatoes by South Your Mouth

Recipes that caught our attention ~

Lemon Blueberry Pie by Kitty’s Kozy Kitchen

                                   Ranch Potato Salad by The Vegetarian Casserole Queen

And, a personal favorite ~

Strawberry/Rhubarb Crumble Parfait by Jazzy Gourmet Cooking Studio 

If you were featured today, please be sure to grab the Featured Button below...and congrats to you!
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Your hostesses ~

• The Country Cook~ Brandie

• Mommy Time Party ~ Tabitha

• The Better Baker ~ Marsha

• Sunflower Supper Club ~ Kim & Julie

• 4 Little Fergusons~ Tonya

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