I’ve mentioned before how found of chocolate my husband is. So when I come across chocolate based desserts, I bookmark them for future testing.
I came across this unique chocolate pudding pie recipe on KraftRecipes.com. At first the three layers caught my eye but what really intrigued me was the bottom layer. Brownies!! But that’s not all, chocolate pudding and cool whip make up the other two layers.
This pie is amazing. It’s so rich and decadent and the brownie bottom is so moist. A tiny piece of dessert is usually enough to satisfy me, but boy could I have done some real damage to this! This is a definite recipe to make again.
Brownie Bottom Chocolate Pudding Pie
from Kraft Recipes
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
1 tsp. vanilla
1/2 cup flour
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1. PREHEAT oven to 350°F.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Add sugar, eggs and vanilla; mix until well blended. Stir in flour. Spread into greased 9-inch pie plate.
4. BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
5. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes.
6. Spread over pie. Top with whipped topping. Refrigerate until ready to serve. Store leftover pie in refrigerator.
I love, love, love pizza! I could eat pizza all the time if it was up to me. My husband gets so pizza’d out, that’s how often I want it.
So to get him to eat it more often, I bribe him by making pizzas with his favorite ingredients. I’m not a big meat eater so I like mine just cheese of with green peppers or tomato slices. He on the other hand wants meat.
So yesterday I tried out a new pizza dough recipe that worked out quite well. The last dough recipe I was using just wasn’t right so I never shared it here. This recipe is nice and easy and makes great tasting dough.
Basic Pizza Dough
from The Cooking Photographer
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour (Use good quality all-purpose or a bread flour)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
I’m simply amazed at how good these darn pulled pork sandwiches turned out. We’ve been buying all of our meat and chicken from Whole Foods lately. I know it may sound absurd to some people, but I can tell the difference in their meats and poultry. It’s so much more tender and cooks like a dream.
The pork in these sammies practically melted in our mouths. It was so delicious! I know we’ll have these again since they were practically effort free.
BBQ Pulled Pork Sammies
4 – 5lb Pork Shoulder or Pork Butt
1 & 1/2 – 2 cups of your favorite barbecue sauce
Dry Rub Ingredients:
3 Tbsp Brown Sugar
2 Tbsp Kosher Salt
1 Tbsp Paprika
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tsp Chili Powder
1 Tsp Cumin
1. Mix together all of the above dry rub ingredients. Rub the mixture onto the entire piece of pork. Cover and refrigerate the meat overnight.
2. Early morning: place pork into crockpot, add 1 cup of water. Cover and cook on low setting for 7 – 10 hours.
3. Remove pork from the crockpot and let cool until it can be easily handled. Set aside 1 cup of the juices from the cooked pork, discard the remaining. Shred cooked pork by hand or with forks, removing and discarding any fatty bits. Return shredded pork to the crockpot.
4. Add 1 & 1/2 to 2 cups of your favorite barbecue sauce to the crockpot. Add in the 1 cup of reserved juices and stir until mixed thoroughly.
5. Serve a heaping pile on soft sandwich buns. Dig in & enjoy!!
Another day, another tasty recipe! My husband is kind of obsessed with tater tots. He loves going to Sonic just because of those golden little gems.
So when I saw this casserole recipe on Picky Palate, I knew I had to make it just for him. It turned out really good. An ooey, gooey, cheesy concoction. The cheese smothers the broccoli so you just might be able to get your picky eater convinced that it tastes good enough to eat!
The original recipe combines chicken into the casserole but I left that out and served grilled chicken on the side instead.
Broccoli Cheddar Tater Tot Casserole
adapted from Picky Palate
2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups fresh broccoli florets
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 bag Tater Tots, frozen
1/2 Cup shredded cheddar cheese
1. Preheat oven to 375° .
2. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly.
3. Stir in hot sauce, salt, and pepper. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.
4. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.