Chocolate Pie

I have actually NEVER cooked a Thanksgiving meal before. We've always been invited and asked to bring a side or something. Last year was the first time we where having Thanksgiving at our home and my parents ended up coming to visit and took care of the whole thing.  This year I really thought I was going to prepare our first Thanksgiving meal at home but again, we where invited somewhere. This time I was asked to bring a few things one of them being a pie. I have also never ever made a pie before (isn't Gabe so lucky to have married me? Poor thing.).  I've had this chocolate pie recipe for about a month now and still haven't made it, so I thought I'd make it for tomorrow.  So yes, I have never tired this recipe but it looks easy and delicious. I'm excited to try it. And this pregnant lady has really high hopes for this pie so it better be everything it's said to be!!

Ingredients

• 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
• 1-1/2 cup Sugar
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt
• 3 cups Whole Milk
• 4 whole Egg Yolks
• 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Butter
•  Whipped Cream, For Serving

Preparation Instructions

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

Flat Apple Pies

Normally I wouldn't post something I haven't tried, but this looks delicious and easy. I'm going to make this for us this week (that should tell you that I think it will be easy!). I'll just make the pie dough in advance and put it in the refrigerator. I got this recipe off of The Pioneer Woman.

Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

 

Perfect Pie Crust Directions
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

 

(See below for directions on rolling out the dough prior to making the pie)

 

Ingredients for Apple Pie Filling:
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter

 

Directions
Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

**I'm going to add pecans to the filling, drizzle caramel sauce on top when it's finished and serve/eat with vanilla ice cream.

http://www.foodnetwork.com/recipes/ree-drummond/flat-apple-pie-with-perfect-pie-crust-recipe.html

Yogurt Fruit Salad

I can't believe I haven't posted this before. It's one of my favorite fruit salads and I have made it the last few Thanksgiving's. It's easy and delicious! I made this salad up based on a fruit dip my mom makes, so the measurements are rough estimates of what I usually do. 

1. 1/2 a tub of cool whip (I think it's an 8oz container)
2. 1 individual sized lemon yogurt
3. 1/2 tablespoon lemon juice
4. Pick 3-4 fruits that you like and dice them up
5. Add a handful of chopped pecans (optional)

Just mix the cool whip, lemon yogurt and lemon juice together, then add the fruit and nuts. Mix well and serve.
 
**I almost always use apples as they had a nice sweet crunch and mix them with 2 other fruits, like grapes, clementine slices, bananas, pineapple, mango, pears, strawberries, blueberries...ext. If you use pineapple use it sparingly as the acidity can overwhelm the taste of the other fruits.

**I've tried this with different flavors of yogurt and don't like it nearly as much. Lemon gives a nice amount of acidity without taking away from the taste of the fruits, but it's still yummy with other flavors too.   
 

Caramelized Green Beans

I rarely make the full serving of this for just Brons and I, but here's the actual recipe. It's delicious!

6oz bacon (I just cook up a few slices)
1lb fresh or frozen green beans (not French cut)
2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 red onion sliced (I prefer yellow or sweet onions)
3-4 cloves garlic, minced or 1/2 teaspoon garlic powder
1 tablespoon olive oil
Lots of freshly ground pepper

1. Begin frying up the bacon
2. Prepare the sauce by mixing sugar, soy sauce, salt and pepper in a small bowl. Set aside.
3. Slice your onion
4. Add beans to boiling water. Boil for 1 minute (2-3 minutes if you're using frozen beans); you're not cooking them until they're done, just blanching them to take the edge off.
5. While the beans are boiling remove the bacon and discard most of the bacon grease, leaving just a little bit for flavor and add the tablespoon of olive oil to the skillet. Add the onions and minced garlic and stir occasionally so they don't burn.
6. When the green beans are bright green drain the water and add the beans to the onions and garlic. Stir-fry 2-3 minutes more.
7. Give your sauce a quick stir, then pour on top of the beans. Stir-fry an additional 2-3 minutes.
8. Crumble the bacon and add with additional pepper to taste. Keep stir-frying until sauce is a thick glaze sticking to the beans. 
9. Serve and enjoy!

**I don't always have fresh garlic, so I'll use about 1/2 teaspoon of garlic powder and just stir it into the sauce and it works great. You don't need to be exact on this recipe and it'll still turn out delicious. I don't measure most things, just throw them in and we love it.