Minny’s Chocolate Pie – The Help
1 packaged pie dough crust
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
whipped cream, for serving

Preheat the oven to 350 degrees.  Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork.  Line the crust with foil or parchment paper and fill with pie weights or dried beans.  Bake for 15 minutes or until set.  Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.  Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.  Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center.  Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.  This pie can be refrigerated overnight.

Sausage Moneyballs
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery (optional)
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Midnight Snack in Paris
Popcorn with Butter and Parmesan Cheese
1 cup popcorn kernels or 1 bag plain microwave popcorn
3 tablespoons unsalted butter
3 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt

Pop the popcorn. Brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter.  Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Drizzle over the popcorn. Sprinkle with the Parmesan and salt and toss well.

The Artist’s Black and White Pizza
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
fresh mushrooms (optional)
1 teaspoon dried parsley

Preheat the oven to 450 degrees.  Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant.  Add chicken strips, and cook until heated through. Spread Alfredo sauce over the pizza crust, and sprinkle on some of theshredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like.  Place jalapeno slices and mushrooms on top, then cover with remaining cheese.  Garnish with a sprinkle of dried parsley flakes.  Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.

War Horse-radish Cream Sauce
3/4 cup heavy cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 tablespoons Dijon mustard
pinch sugar
salt and pepper to taste

Whip cream in bowl until it forms soft peaks.  Combine mayo, horseradish and mustard in another bowl.  Fold in whipped cream with rubber spatula. Add sugar, salt and pepper.  Stir well and transfer to serving bowl.  makes 2 cups.  Serve on top of slices of beef.

Hugo’s Choo-Choo-y Oatmeal Chocolate Coconut Cookies
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
1 cup shredded coconut

Preheat oven to 375 degrees.  In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla.  Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed.  Drop by rounded tablespoons onto ungreased cookie sheet.  Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.  Cool for 1 minute on the cookie sheet and then remove to wire rack.  Cool completely and then store in tightly sealed container.

Extremely Hot and Incredibly Spicy Wings
Authentic Anchor Bar Buffalo Chicken Wings
36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Frank’s hot sauce
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese and/or ranch dressing

Preheat oven to 425 degrees. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour.  Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.  While the wings are baking, mix all ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.  After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.  Serve with celery sticks and blue cheese dressing or ranch on the side.

The Descendants Huli Huli Chicken
5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry wine or 3 tablespoons chicken stock
1 piece ginger root, crush
1 garlic clove, crush

Arrange chicken; skin side u, on rack of broiler pan. Broil 6 to 8 inches from unit to electric oven for 10 minutes on each side.  Combine remaining ingredients.  Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.

The Brie of Life – for the movie The Tree of Life
1 Pepperidge Farm pastry sheet, pastry may need to be rolled out a bit to thin it…it just depends on the size of the pastry when you thaw it.
Brie cheese, rind cut off
Blackberry Smuckers Simply Fruit Spread (or your favorite jam or jelly)
pecans, chopped
1 tablespoon of brown sugar
1 egg, uncooked and beaten

Let pastry thaw according to package directions. Place a spoonful or two of jelly on pastry where Brie will be placed and spread to within 2 inches of pastry edges. Cover jelly with pecans and sprinkle brown sugar over top. Set Brie on top of jelly. Wrap Brie like a present, brush egg on to seal the seams. Place in freezer for about 15 minutes. Cover cookie sheet with foil and spray foil with non stick spray. Remove pastry from freezer, place on cookie sheet and brush top with egg. Bake at 425 degrees until golden brown at least 15-20 minutes.



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