~ Chocolate / Walnut Meringue Pie ~

Ingredients:
(for the crust)
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/2 cup finely ground walnuts
1/4 cup butter, melted
(for the filling)
3/4 cup sugar
3 1/2 tablespoons cornstarch
dash of salt
2 cups evaporated milk
4 ounces semisweet chocolate, finely chopped
3 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
(for the meringue)
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon pure vanilla extract

Directions: Preheat oven to 350º. Starting with the crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack. Now moving on to the filling, combine 3/4 cup sugar, cornstarch and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap. Reduce oven temperature to 325º. And finally the meringue, place the egg whites, cream of tartar and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Now let's finish this up. Remove the plastic wrap from the filling. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set. If you can wait that long. The crust is a little crumbly but the taste makes up for it's shortcomings.

Enjoy!

~ Chef ~

*~* Pineapple Dragon Stir-Fry *~*

I have not prepared this dish yet but it sounds delicious! Ingredients:
2 cups rice, uncooked
1 can (20 oz.) pineapple chunks
1/2 cup water
1/3 cup low sodium soy sauce
-plus- 1 Tbsp low sodium soy sauce
2 Tbsps cornstarch, divided
3/4 tsp crushed red pepper
3/4 tsp garlic powder
1 lb boneless skinless chicken breasts, cut into strips
2 Tbsps vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper, cut into chunks
1 small carrot, thinly sliced diagonally
1 tsp fresh ginger, minced

Directions: Prepare rice according to package directions then set aside. Drain pineapple; reserve 1/4 cup juice. Stir together in small bowl the reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper and garlic powder, then set aside. Combine chicken with remaining 1 tablespoon each of cornstarch and soy sauce, in a medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell peppers, carrots and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook 2 to 3 minutes or until sauce boils and thickens stirring constantly. Now stir in the pineapple chunks and heat completely. Serve over rice. ~ Chef ~

~ National Chocolate Cake Day ~

If you are one of those people who need an excuse to "Eat Cake" well today is your lucky day. It's National Chocolate Cake Day ... so eat up! If you are feeling the need to bake one here's a great recipe.

Ingredients:
4 ounces Baker's unsweetened chocolate
1/2 cup unsweetened cocoa
1/4 cup butter
3 cups sugar
3 large eggs
1-1/2 cups hot, strongly brewed coffee
3/4 cup sour cream
3/4 cup vegetable oil
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
Directions: Preheat oven to 350 degrees. Line three 8-inch cake pans with parchment paper to keep cakes from sticking to pans. Melt unsweetened chocolate, stir often to make sure and not burn the chocolate. Mix with cocoa, butter and sugar. Combine well, then beat in eggs. Add coffee, sour cream and vegetable oil. Stir flour, baking soda and salt together. Mix dry ingredients into the chocolate mixture, just until no flour streaks remain. Divide batter among the three pans. Bake about 35 minutes, or until a wooden pick inserted in the center comes out clean. Do not wait for crust to form around the edges. Once the cake has cooled icing with your favorite frosting.

Now it's time to ... Eat Cake!

~ Chef ~

~ Potato Chip Casserole ~

Ingredients: 1 lb potatoes, shredded * 1/4 cup onion, grated * 1 tsp garlic powder * 1 tsp onion powder * 3/4 tsp salt * 8 ounces Velveeta cheese * 1 can of condensed cream of chicken soup * 1/4 cup milk * 1 cup sour cream * 2 cups cheddar cheese, grated --- For the Topping: 1 cup of crushed plain Lay's potato chips * 1/2 cup shredded parmesan cheese * 1/2 stick unsalted butter, melted * 1 tsp paprika * 1 cup shredded cheddar

Directions: Saute the onion until translucent. Mix potatoes and onion together and place on a cookie sheet. Sprinkle with salt, garlic and onion powder. Toss to mix. PREHEAT oven to 350 degrees. Grease 9x13 inch pan. In a saucepan on low heat, slowly melt the Velveeta. Mix the chicken soup and milk together and add to the cheese mixture; mixing well. Add sour cream and cheese. Continue heating everything on low heat and stirring occasionally while the cheese melts. In a large bowl, add the hash browns and pour the hot cheese mixture over them. Mix well until evenly coated and place in the prepared baking dish. Now for the topping ... layer ... first with the parmesan cheese, then chips, butter and paprika. Bake for 45 minutes. If it begins to get too dark cover with foil. When you take it out of the oven immediately top with shredded cheddar cheese. Bake for an additional 15 minutes or until the cheese has completely melted and bubbly around the edges. Let cool slightly before serving. ~ Chef ~

~ Budweiser Dip ~

I'm getting you ready for the Super Bowl! This dip is so easy to make. You can even use it as a sandwich spread. Ingredients: 2 packages (8 ounces each) of Philadelphia cream cheese, softened * 1/3 cup of Budweiser * 1 envelope of Ranch salad dressing mix * Pretzels or Townhouse Pretzel Crackers
Directions: In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Ready to serve! ~ Chef ~

~ Buffalo Chicken Dip ~

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese
2 (9.75 ounce) cans Swanson Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables, chips or crackers

Directions: Heat oven to 350 degrees F. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, pepper sauce and blue cheese. Now stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. ~ Chef ~

~0~ Barbecue Chicken Pizza ~0~

Ingredients: - 24 oz. homemade or store-bought pizza dough, divided - 1/2 c. all-purpose flour, for dusting - 1 1/2 c. homemade sweet & smoky barbecue sauce - 1 c. cooked chicken, shredded - 1 small red onion, cut into 1/4-inch slices - 2 T. olive oil - 2/3 c. grated mozzarella cheese - 1/3 c. grated smoked cheddar cheese - 1/4 c. cilantro, coarsely chopped
Directions: Place your pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas. Allow the pizza dough to come to room temperature. Now proceed with processing your pizza crust. Meanwhile, in a saucepan combine the shredded chicken along with about 1 cup of barbecue sauce and cook over low heat until the meat is moist and warmed completely. Heat 2 teaspoons of olive oil in a medium sauté pan set over moderately-low heat. Add the sliced red onion and cook, stirring often, until slightly softened but not browned or caramelized, about 5-7 minutes. Now form your pizza crust and place on a generously dusted surface of cornmeal. Once you have the pizza crust as you desire use a ladle, spoon a thin layer of the extra barbecue sauce onto the dough and carefully spread it to the edge. Top with an even layer of mozzarella cheese followed by pieces of the warmed chicken and softened red onion. Top with light sprinkling of the smoked cheddar and a bit more of the mozzarella. Lightly brush the exposed crust with a bit of the leftover olive oil. Slide the pizza onto the preheated stone and bake until the crust is crisp and golden and the cheese is bubbling, about 6-7 minutes. Remove from the oven and sprinkle with freshly chopped cilantro leaves. Serve immediately! Makes 2 Pizzas ~ Chef ~