Chocolate Covered Strawberry Pie

Chocolate Covered Strawberry Pie

1 quart fresh strawberries, sliced1
(8oz) package of cream cheese, room temperature
1 cup confectioners sugar
2 cups white chocolate chips
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
1 chocolate pie crust (like Oreo)

Melt 3/4 cup of of the white chocolate chips in the microwave for about 15 seconds, being careful not to burn. Set aside.

Beat the heavy cream, vanilla extract, & 1/2 cup of the confectioners sugar with an electric mixer in a bowl until it becomes thick.

In a separate bowl, beat together the softened cream cheese, the other half cup of confectioners sugar, & the cup of melted white chocolate.Gently fold the whipped cream into the cream cheese mixture.

Spread the cream into the chocolate pie crust. Then, press the sliced berries into the mixture ALL over it. Find every single available nook & cranny, and shove a berry in it!

Melt the remaining white chocolate in one bowl & melt the semi-sweet chocolate in another. Drizzle the melted semi-sweet chocolate on first…then the white chocolate

Buffalo Chicken Dip

Ingredients

• 1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained 
   Wine Pairing
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
• 3/4 cup shredded Cheddar cheese
• blue cheese crumbles (optional)
• 
  
• Instructions

1. Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

Read more at http://www.the-girl-who-ate-everything.com/2009/09/football-kickoff-buffalo-chicken-dip.html#PYVBZISxhcmxxL4I.99

Christmas Eve Creamy Crockpot Hot Chocolate

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

soft caramel for popcorn

1 C. Brown Sugar, 1 cube butter, 1 C. light Karo syrup, 1 can sweetened condensed milk. Melt all the ingredients in a saucepan over medium-low heat. Once caramel is boiling cook for approximately two minutes stirring constantly. Pour over popcorn immediately (this recipe will cover three bags of popcorn thoroughly).

Shirley Temple Cupcakes

 ingredients for cupcakes 
1½ cups plus 1 tablespoon all purpose  flour 
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
½ cup 7-Up, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon maraschino cherry juice
Several drops of red food coloring


ingredients for frosting 
½ cup unsalted butter, at room temperature
1 large pinch of fine sea salt
2½ cups confectioners sugar
½ teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1 tablespoon maraschino cherry juice
12 maraschino cherries, patted dry with paper toweling

Okay now let's make these tasty treats...

First preheat your oven to 350 degrees and line your cupckae tray with cupcake liners, should make about 12 cupcakes. Now in a large mixing bowl whisk together 1½ cups of the gluten-free flour blend, baking powder and salt.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium high speed for two minutes or until light and fluffy.  Scrape down the sides of the bowl and add the eggs, one at a time, mixing well and scraping down the bowl after each addition.  Turn the mixer to low and add half of the flour mixture, then the 7-Up and finally the rest of the flour mixture.  Add the vanilla extract and mix.  Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully incorporated.  Do not be concerned if the batter looks a little curdled.

Take a ½ cup of the batter and put in a small bowl.  Add the remaining 1 tablespoon of flour, the maraschino cherry juice and enough red food coloring to turn the batter red. Stir well.  Divide the batter evenly between the prepared pans (about 1 big teaspoon per cup).  Gently spoon the remaining batter on top of the red batter trying not to mix the two colors but to keep in layers.

Bake for 15 – 20 minutes or until the tops of the cupcakes are slightly springy and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. (The cupcakes will puff up a bit while cooking because of the 7-Up.)

Now after the cupcakes have baked, let them cool and prepare the frosting.

Lets make some frosting...

In a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and salt on high speed until creamy.  Sift in the confectioners’ sugar and mix on low until fully combined.  Add the vanilla, lemon juice and maraschino cherry juice.  Mix to combine.

Pipe on or frost the cupcakes with the frosting and top each cupcake with a maraschino cherry. Then presto! Beautiful, fun cupcakes everyone can enjoy. Including your gluten free freinds and/or self.

Slow Cooker Chicken Pot Pie Stew

Ingredients

2 large skinless, boneless chicken breast halves, cut into cubes

5 medium red potatoes, quartered

1/2 (8 ounce) package baby carrots

1/2 cup chopped celery

1 (26 ounce) cans condensed cream of chicken soup

3 cubes chicken bouillon

1 teaspoon garlic salt

1/2 teaspoon celery salt

1-1/2 teaspoons ground black pepper

1/2 (16 ounce) bag frozen mixed vegetables

Directions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Panera/St.Louis Bread Co. Broccoli Cheese Soup

1 Tbsp butter, melted

1/2 medium onion, chopped

1/4 cup butter, melted

1/4 cup flour

2 cups half and half

2 cups chicken stock

1/2 lb fresh broccoli

1 cup carrot, shredded

1/4 tsp nutmeg

8oz sharp cheddar, grated

salt and pepper to taste

- Saute onion in butter, then set aside.

- Cook melted butter and flour using a

 whisk over medium heat for 3-5 minutes.

 Stir constantly and add the half& half.

- Add the chicken stock. Simmer for 20 minutes.

- Add the broccoli, carrots and onions.

 Cook over low heat 20-25 minutes.

- Add salt and pepper. Can be puréed in

 a blender, but is optional. 

Return to heat and add cheese.

 Stir in nutmeg.