Recipes

Skillet Spinach Pie

February 21, 2014

Hi my name is Popeye.

Well, it might as well be considering how much spinach I’ve been eating lately. I basically eat spinach every day. For real. I have spinach in salad every day for lunch and then I add more spinach to my diet for breakfast or dinner too in different ways as well. The Greek Quiche I recently made is a perfect option for either meal.

Spinach is just so good for you. It is a low fat food that is high in fiber, protein. As well, it loaded with vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, niacin, and zinc. Flavonids in spinach also help as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals. If heart health is a concern that spinach is your friend as it’s great for you cardiovascular system as the magnesium in it helps lower high blood pressure. Overall spinach is a great super food that can be enjoyed in juice form, raw, and cooked. It’s versatile nature makes it easy to incorporate into your healthy diet.

So, here I go again making another spinach packed pie!

This is a fun play on Spanokopita in that it’s served just like a pie instead of the handheld triangles I normally see. They are great as well but I like this ratio of filling to phyllo much more in this pie. I just love spinach and feta so much so my craving is satisfied with this pie. The original recipe called for dill but I just don’t like dill that much so I added some oregano, which pairs well with Greek recipes, instead.

Hope you enjoyed this week’s pie recipe! Get ready for a sweet treat for next week!

Skillet Spinach Pie

Makes 8 serving

Ingredients

1/2 stick unsalted butter
1 small yellow onion, chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup whole-milk ricotta
3 large eggs, beaten
1/2 cup crumbled feta
1/2 teaspoon oregano
1 pinch of crushed red pepper
1 teaspoon coarse salt
1/4 teaspoon pepper
4 sheets frozen #10 phyllo dough, thawed

Process

Preheat oven to 375 degrees.
In a 10-inch non-stick skillet, melt butter over medium heat. Once melted, reserve 2 tablespoons in a small bowl.
Add the onion to the skillet and stir while cooking until softened, about 5 minutes. Remove the skillet from heat and let cool slightly.
Stir in the spinach, ricotta, eggs, feta, oregano, crushed red pepper, salt, and pepper.
Lay 1 sheet phyllo on a work surface and lightly brush with the reserved melted butter. Lay the sheet, butter side up, over the spinach mixture, folding edges under to fit inside skillet. (Keep the extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to the top of the skillet, rotating and scrunching each sheet slightly so edges are offset and the top is ruffled.
Bake for 25-30 minutes, until golden brown and heated through.

Slightly adapted from Everyday Food, Oct 2013

Slow Cooker Brown Sugar Balsamic Pork Tenderloin

February 20, 2014

Slow Cooker Brown Sugar Balsamic Pork Tenderloin – a sugary tangy twist on a classic piece of pork that you can start after lunch and enjoy for dinner

This has become one of my favorite slow cooker recipes.

And I use my slow cooker a lot. Umm, a lot a lot. Like I’m posting 2 back-to-back slow cooker recipes because my slow cooker is my new best friend.

Slow Cooker Brown Sugar Balsamic Pork Tenderloin_01

Well that is life now, lots of freezer meals and using my slow cooker all the time. Hey, it works and it keeps things sane at night as we are settling into the schedule of things starting when I pick Autumn up by 5, Price getting home around 6.15 and a whole mess of things like taking care of the dog and baby, eating, pumping, cleaning, showers, and next day prep before going to bed before 10-10.30.

So this recipe was great before but now it’s even better because of how it makes things easy for dinner on the weekend and how we get to enjoy the leftovers during the week.

Plus, once you make something that is so good it’s hard to shake. It’s just that the layers of flavor on the pork tenderloin is so dang good. The combination of the spicy, savory, sweet, and salty flavors just work so well. Well, I’ve tweaked it enough to find the perfect combination at this point.

This pork tenderloin recipe is the 2nd to last post missing from my Sprint Cup Snacks series. When I was trying to think of yet another recipe to signify Virginia for the last race held there I was starting to get stumped. Seriously NASCAR, 4 races in Virgina?!?! Trying to kill me?!?! ha! Well, the Ham and Cheese Sliders I shared for the first race held at Martinsville Speedway were a HUGE hit. One of the most popular posts from last year. So I was thinking along those lines and ended up with another pork recipe to share.

I hope that you’ll try this recipe and fall in love with it as much as I have.

Slow Cooker Brown Sugar Balsamic Pork Tenderloin

Makes 12 servings

Ingredients

6 cloves of garlic, minced
1/4 cup spicy brown mustard
1 cup brown sugar
3 Tablespoons Worcestershire Sauce
3/4 cup balsamic vinegar
1/2 cup chicken broth or water
1/2 teaspoon white pepper
2 1/2- 3 lbs of pork tenderloins

Process

Combine the garlic, mustard, brown sugar, Worcestershire Sauce, balsamic vinegar, water, and pepper together.
Place the pork tenderloins into a 5-6 quart slow cooker. Then pour the mixture over the pork tenderloins.
Cook on high for 4 hours. Flip the pork half way through the cooking process (but if you’re not around it’s not a big deal). Remove from slow cooker and enjoy!

Banana Pudding

February 18, 2014

So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!

And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.

I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!

I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!

And I think we all need more pudding in our lives. Just because.

And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!

Banana Pudding

Makes 12-16 servings

Ingredients

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups milk
1 (14-oz) can of sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas, about 5-6 bananas
1 box of reduced-fat vanilla wafers
2 cups of whipping cream

Process

In a medium saucepan, combine the flour and salt. Place on your stove-top over medium heat.
Gradually stir in the milk, sweetened condensed milk, and egg yolks, and cook, stirring constantly, for 8 to 10 minutes or until thickened.
Remove the custard mixture from the heat and then add in the vanilla extract.
In a 5 quart trifle dish, out 1/3 of the pudding on the bottom of the trifle dish, then 1/3 of the vanilla wafers, then 1/3 of the banana slices, and lastly 1/3 of the whipped cream. Be sure to place some of the pudding, banana slices, vanilla wafers, and whipped cream along the side so everyone sees the yummy layers. Repeat the process 2 more times topping off with whipped cream.

If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.

Adapted From: My Recipes

Easy Greek Spinach Quiche

February 7, 2014

Inspired by spanakopita, this Easy Greek Spinach Quiche is loaded with spinach and feta. It’s like your taste buds traveled to Greece!

Quiche makes for a wonderful meal you can eat all day long. Enjoy it for breakfast, lunch, or dinner. It’s a versatile meal that is is yummy and adaptable.

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Slow Cooker Beef Burgundy Stew

February 5, 2014

Slow Cooker Beef Burgundy Stew is a hearty, healthy dinner that will comfort you throughout the cold winter months. It’s coziness in a bowl.

Post from 2/5/14, Pictures updated 12/30/18

Post Contains Affiliate Links. Read my full disclosure HERE

We’re getting snow again in Boston today. Big surprise! It’s the year of snow!

Well, it’s the year of the horse but whatever.

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Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

February 3, 2014

I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!

I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.

Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.

Boy, it did not disappoint!

The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)

Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!

The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!

So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!

If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

Makes 8 Tacos

Ingredients

For the Filling

1 package Nasoya Extra-firm tofu, rinsed and patted dry
2 eggs
2 tablespoons Worcestershire sauce
3/4 cup cornstarch
1 teaspoon grill seasoning or seasoned salt
1 teaspoon ground cumin
2 tablespoons canola oil

For the Mango Salsa

1/2 cup diced mango
1/2 cup chopped red bell pepper
1/2 cup diced avocado
1/2 cup chopped fresh cilantro

For the Creamy Lime Drizzle

1 teaspoon lime zest
2 Tablespoons lime juice
1/2 cup sour cream
1 Tablespoon minced pickled jalapeno peppers

8 flour taco sized tortillas or 16 taco sized corn tortillas

Process

Prepare the lime drizzle by zesting the lime rind into a small bowl. Juice the zested lime into the bowl and then add the sour cream and jalapeno peppers. Mix well to combine.
Prepare the mango salsa by combining all of the salsa ingredients in a small bowl. Set aside.
Prepare the filling by slicing the tofu lengthwise into 6 slices, and then quarter each piece resulting in 24 total rectangles; set aside.
In a shallow bowl, beat eggs with the Worcestershire sauce. In another shallow bowl, mix together the cornstarch, grill seasoning and cumin.
Heat oil in large, non-stick skillet over medium-high heat. Dip each piece of tofu in the egg mixture, dredge in the cornstarch mixture, and then cook in the skillet for about 3 – 4 minutes per side (top and bottom) or until brown. Do not crowd in the skillet, so prepare the pieces in batches, if necessary.
Heat tortillas according to the package directions. Assemble the tacos by placing 3 pieces in taco then dressing with the mango salsa and topping with the creamy lime drizzle.

Slightly adapted from Nasoya

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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.

For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.

For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.

*While I did receive complimentary product from Nasoya, these opinions are entirely my own.

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Chocolate Football Hand Pies

January 31, 2014

It’s Friday! It’s Pie Day!

I’m excited for the Superbowl this weekend! Well, I am excited for the food. I’m excited to watch the game but I can’t realistically say I’ll watch the whole thing. Once Autumn falls asleep I’m quick to follow. Gotta maximize on my zzz’s! And there is DVR so we could always finish the game watching at 2am when we typically gets up for another bottle. Oh how things have quickly changed…

Anyway, I am looking forward to making a batch of Ham and Cheese Sliders to snack on during the all-day coverage. As well, I’m definitely making another (mini) batch of these Chocolate Football Hand Pies.

These are perfect to enjoy during The Big Game! They are hand held, quick to prepare, and a great sweet treat to finish off a day of salt, savory snacks.

I suggest that you prepare these in the afternoon so that you can just pop them in the oven at half time to enjoy them warm during the second half!

PS- I think these 2 are ready for The Big Game on Sunday! Okay, I just wanted to share some pics! ha!

Chocolate Football Hand Pies

Makes 12+ servings

Ingredients

2 refrigerated 9″ pie dough sheets
1/4 cup of flour
approximately 1 cup of Nutella
1 egg
water

Process

Preheat your oven to 350 degrees.
Prepare your egg wash by beating 1 egg with 2 tablespoons of water.
On a floured surface, smooth out the sheets of pie dough. Using a cookie cutter or stencil, cut out the footballs, at least 24.
Lay out half of the footballs on your non stick cookie sheets. Put a generous tablespoon of Nutella in the center of the football. Then put a bit of egg wash along the edges.
Place the top football on the bottom and seal the edges with a fork. Then lightly brush the top with the egg wash and using a knife, gently slice some football laces into the center of the top.
Bake for 12-14 minutes. Remove from baking sheet quickly and enjoy warm!

Crock Pot Baked Apples- SRC

January 27, 2014

Every night Price and I are up between 2 am-4am, depending on when Autumn has fallen asleep. Ideally, we get her down between 9-10.30 and then we immediately brush our teeth and drive into bed as well. Gotta maximize on our sleep! Anyway, there are some pretty interesting things on TV in the middle of the night.

Sometimes we watch something we’ve DVR’d but other times we’ll find some random thing to watch while I’m pumping and he’s feeding Autumn. Lately, we’ve been watching the Australian Open. So weird to be watching live tennis in the middle of the night. But to change it up, the other night we watched the first episode of Wahlburgers, a reality show about the burger joint run by the Wahlberg family. Made me want a burger in the middle of the night. Hello… always hungry now!

Other nights we turn on Weatherscan and just so happen to leave it on for like an hour as we sometimes are zombies in the middle of the night. There is just something so relaxing about their music in the middle of the night. no?

Anyway, besides the TV we watch in the middle of the night, I often end up browsing Pinterest. My pins are pretty varied but lately I’ve been thinking about slow cooker recipes. I have fallen deep in love with my slow cooker. It just makes things so much easier now with a new baby. Between feeding her, changing her, snuggling with her my time gets sucked up pretty quickly. And it’s not like I have any problem with that but that is the way things go. Basically it just means it’s time to reinvent how we typically get meals on the table.

Since slow cooker recipes are a big part of our life now, it made perfect sense that Price picked out these Crock Pot Baked Apples for this month’s Secret Recipe Club. This month I had Emily’s blog called Life on Food. Emily has lived all over, including Iowa, Maine, and Connecticut, and her travels are reflected in the recipes she features on her blog. Totally jealous she gets to Disney every year too!!

These Crock Pot Baked Apples are killer. Well, actually, I don’t like baked apples. So I took Price’s word for it when he said they were really, really good. I know, how can I not like baked apples?!?! It’s a texture thing that has to do with the skin. But Price wanted them so I made them. That’s what happens when you love someone… you make them baked apples! And then your house smells amazing!!

Make these for yourself, or at the least for someone you love!

Crock Pot Baked Apples

Makes 6 apples

Ingredients

6 Gala or Macintosh apples
1/2 cup brown sugar
1/2 cup diced walnuts
3 tablespoons butter
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1/2 cup apple cider or apple juice
2 tablespoons orange liquor (optional)

Process

Remove the stem, core, and seeds from the center of each apple while keeping the bottom of the apple. This basically creates a bowl shape.
In a large bowl, mix brown sugar, walnuts, butter, cinnamon, and vanilla extract. Fill the apples with the filling and place them in the crock-pot. Pour in the liquids into the bottom of the crock pot.
Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

Adapted from Life on Food

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Check out my 2 years of Secret Recipe Club posts!!!!

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No Bake Peanut Butter Pie

January 24, 2014

This No Bake Peanut Butter Pie has a chocolate cookie crust with a lusciously creamy peanut butter filling on a chocolate crust. It’s irresistible.

It is just too cold lately. I’m calling it quits and I am just going to stay in my PJ’s eating this awesome No Bake Peanut Butter Pie. Pass me a spoon. And an extra pair of cozy socks.

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My Chippy Cakey Birthday Pie

January 17, 2014

I am soo sooo sooooo glad it’s Friday. This has been a really long week for me.

On Monday I had a dentist appointment. Not bad but my teeth always hurt for a few days afterwards.

I’ve been sick all week with a cold. Being sick stinks no matter what but with a baby it’s so much worse. I feel extra drained on top of being sick.

My mom’s group that I look forward to every Friday afternoon has been canceled with the sudden announcement of the company closing. I’m glad that our group was at least established since we can at least continue to meet on our own but it was nice to have the space and the leadership from the organization.

And then yesterday Autumn was fitted with a hip brace. She was Frank Breech for most of the pregnancy so this effected the positioning of her hips. Autumn had an ultrasound on her hips a few weeks back and it showed the issue but they wanted to see if time would help fix things, unfortunately it didn’t so she got fitted with a brace. She took it like a champ. I, on the other hand, definitely did not. I totally did more crying about it than her.

It’s not been a fantastic week for me. Nothing earth shattering but just things that added up to a week that has drained me. So pity party of one.

But it’s Friday so it means one day to the weekend. One more day ’till my birthday!

Okay, I don’t love my birthday but I am looking forward to having Price around for it and for the pizza we make to celebrate it. Here’s to a relaxing snowy pizza filled day.

So, for this week’s pie I decided to make something that would be perfect to serve on a birthday. It would need to have cake it in. And yet also be a pie. Well, after searching Pinterest I found this pie that had cookie dough AND cake in it. And of course was topped with frosting. And sprinkles. WIN!!!

This recipe uses all store brought ingredients, but you can easily use everything made from scratch. Just do what works for you. No matter what this will be a fun, yummy, unique pie to serve up.

Such a good combination of sweet indulgent things. Totally acceptable for a birthday!!

Chippy Cakey Birthday Pie

Makes a 9″ pie and approximately 8 cupcake sized mini pies

Ingredients

1 16.5 oz roll of refrigerated chocolate chip cookie dough, room temperature
1 16.5 oz box of Devil’s Food cake mix with ingredients to prepare it according to package directions
2 refrigerated pie crusts, brought to room temperature
1 can frosting
Sprinkles

Process

To make the 9″ pie

Preheat the oven to 350 degrees. Spray a 9″ pie plate and set upon a rimmed baking sheet.
Roll out 1 sheet of pie dough and line the greased pie plate with it.
Flatten the cookie dough into 1/2″ thick layer to fit the bottom of the pie crust. Set aside the extra dough for the mini pies.
Pour the prepared cake batter on top of the cookie dough layer filling the pie crust about 2/3 full to allow for room for the cake to rise. Set aside the remaining batter for the mini pies.
Using a pie shield or foil, gently cover the edges of the pie to prevent them from browning too quickly.
Bake the pie for 30 minutes then remove from the oven, discard the pie shield/foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 30-minute mark, as different types of cake mix may alter the baking time.
Allow the pie to cool completely before frosting and decorating with sprinkles. Cut into wedges to serve and store leftovers airtight at room temperature, up to a day.

To make the mini pies

Spray 8 cavities of a muffin tin.
Roll out 1 sheet of pie dough. Using the rim of a glass or a cookie cutter, cut out 8 circles. Line the greased cavities with the circles.
Flatten the remaining cookie dough into 1/2″ thick layers to fit the bottom of the pie crust.
Pour the remaining prepared cake batter on top of the cookie dough layer filling the pie crusts about 2/3 full to allow for room for the cake to rise.
Bake for 15 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 11 minute mark, as different types of cake mix may alter the baking time.
Allow the mini pies to cool completely before frosting and decorating with sprinkles.

Sourced from The Domestic Rebel

Chocolate Icebox Pie

January 10, 2014

When I was trying to think of the pie to make for this week I remembered how my best friend made this Chocolate Icebox Pie for their first Thanksgiving in Seattle this year. They enjoyed it so I wanted to give it a try myself.

I’m so glad I did since it was so good!!

I love pies with graham cracker crusts. And obviously a filling made of rich chocolate is gonna find a place into my heart. And stomach.

The pie doesn’t take much time or effort to make so it’s something that you can whip up quickly when you are craving some chocolate. The homemade graham cracker crust is so good but if you’re in a real rush then I’m sure that store-bought one would work as well.

There are not that many ingredients so be sure to use good quality ones, especially the chocolate. As well, if you are melting the chocolate in the microwave, be sure to do it slowly so that you don’t burn it. Burned chocolate makes me sad.

As well, for the crust I strongly suggest putting the cinnamon in as it add a really nice flavor that kicks up the chocolate. And to have a cleanly cut pie, I suggest you cut the pie when it is really cold. This helps get a nice smooth slice and helps the crust stay intact.

This is the kind of pie that is perfect to enjoy after dinner (or maybe before!) or to take to a dinner party. It is simple to make and would be a crowd-pleaser. It makes 8 generous slices but it is so so rich that I could easily see it being cut into 16 thin slices.

This was the first time I made an icebox pie and it won’t be my last. There are so many different varieties that I have plenty to pick from as well. 🙂

Chocolate Icebox Pie

Makes a 9″ pie

Ingredients

Crust

1 1/4 cups finely crushed graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted

Filling

1/3 cup hot water
2 tablespoons Double-Dutch Dark Cocoa
1 tablespoon vanilla extract
1 1/3 cups bittersweet chocolate chips, chunks, or disks
1 1/2 cups heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt

Garnish, optional

Whipped cream
Chocolate shavings

Process

To make the crust:

Preheat your oven to 375 degrees.
Combine the ingredients, and press the mixture into the bottom and up the sides a lightly greased 9″ pie pan.
Freeze the crust for 15 minutes (which will prevent over-browning).
Bake for 8-10 minutes, until it’s lightly browned around the edges. Remove from the oven and cool completely.

To make the filling:

In a small bowl, combine the hot water, cocoa, and vanilla extract and set aside.
Melt the bittersweet chocolate in a microwave or in a double-boiler. Stir the cocoa mixture into the melted chocolate, it will resemble a pudding when completely incorporated.
Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
Gently fold the chocolate mixture into the whipped cream with a whisk or rubber spatula until no white streaks remain.
Spread the pie filling evenly into the cooled graham cracker crust.
Refrigerate the pie for at least 1 hour before serving, or until the filling is set and firm.
Garnish with whipped cream and chocolate shavings prior to serving.

Sourced from King Arthur Flour

Chocolate Chip Pudding Cookies

January 9, 2014

Once you try these Chocolate Chip Pudding Cookies, you’ll insist on making cookies with pudding in the mix again and again. It has magical powders.

post from 1/9/14, pictures updated 12/10/18

Post Contains Affiliate Links. Read my full disclosure HERE

So, Price and I typically don’t keep the heat on very much in the house in the winter. That’s crazy, I know.

In fact, we just deal with it and bundle up in layers. As a matter of fact, LOTS OF LAYERS. There are times when we look like Joey from Friends when he dressed up in all of Chandler’s clothes.

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