Chocolate Covered Pretzel Pie

recipe from tidymom.net

While perusing Pinterest and seeing this pie, I just knew it had to be mine. Crunchy pretzels and smooth chocolate custard are an irresistible combo. This decadent pie was everything I hoped it would be. I think the pretzel sticks versus the traditional pretzel shape would be more fitting for the top, appearance wise, but I was out after making this and beggars can't be choosers. You know? 

You really need to make this pie! Did I mention chocolate ganache...

Ingredients:

4 oz. (3 cups) broken pretzel sticks

3/4 cup light brown sugar, divided and lightly packed

1/2 cup (1 stick) unsalted butter, melted

1/4 cup cornstarch

2 TBLS unsweetened cocoa

pinch of salt

2 1/2 cups whole milk

4 egg yolks

3 oz. bittersweet chocolate, chopped

4 oz. semi sweet chocolate, chopped

1 1/4 cups + 2 TBLS heavy whipping cream, divided

1 tsp. vanilla extract

2 TBLS confectioner's sugar

Preheat oven to 350 degrees. Blend pretzels, 1/4 cup brown sugar and butter in a food processor until they resemble fine crumbs. Press mixture firmly into bottom and up the sides of a 9 inch pie pan. Bake 10 - 15 minutes. Cool.

In a medium saucepan, whisk together 1/2 cup lightly packed brown sugar, cornstarch, cocoa, salt and milk. Put over medium heat and stir just until sugar is dissolved, about 2 minutes. Whisk in egg yolks.. Cook, stirring constantly until custard thickens and just boils, about 5 minutes. Remove from heat and stir in bittersweet chocolate and vanilla. Place pan in a bowl of ice and water and stir occasionally until custards cools.

While custard cools, make the chocolate ganache to cover the crust. Place semi sweet chocolate in a medium bowl. Heat 1/4 cup + 2 TBLS of heavy whipping cream in the microwave about 30 seconds (just until it boils). Pour warm cream over chocolate and stir until melted. Pour over cooled pie crust, using a spatula to spread chocolate up the sides and bottom of crust. Place in refrigerator until set.

Pour custard into cooled crust, over the hardened ganache and press plastic wrap directly onto the surface, making it flat. Chill until firm, at least 4 hours.

Whip the remaining cream and confectioner's sugar sugar until soft peaks form. Spread over the pie and garnish with extra pretzels and chocolate shavings. 

Steak & Rice Burritos

Flair. I like flair. I even like the way it sounds when you say it. I like to add flair to my clothing, my home and even my meals. Nothing terribly crazy, just interesting. Something fun; fun never hurts.

I think these steak burritos have a little flair. A little healthier but definitely filling. We found them to be delicious!

Ingredients:

1/2 cup salsa
1/2 cup water
4 TBLS instant brown rice
1 cup black beans, drained and rinsed
12 oz. strip steak, trimmed and sliced thin
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup onion, diced
4 (8 inch) burritos
sour cream, to garnish

Combine salsa and water in a saucepan. Bring to a boil. Stir in rice. Reduce heat to simmer. Cover and simmer 5 minutes.

Remove cover and stir in beans. Leaving the cover off, cook, stirring occasionally until the rice is tender and most of the liquid is absorbed. About 5 more minutes. 

In the meantime, sprinkle steak with salt and pepper. Add steak and onions to a skillet over medium high heat. Stir occasionally until steak is brown and cooked through. 5 - 7 minutes. 

Divide the steak mixture evenly among the tortillas. Top with sour cream or your favorite toppings. Roll and eat!

Chicken & Asparagus with Wild Rice

adapted from Taste of  Home

Even if you are not a huge fan of asparagus, you may still like this dish. The blend of flavors and textures are amazing! You will barely remember you are eating asparagus. This meal is hearty, packed full of flavor and quick to get from the stovetop to the table. How can you go wrong?

Ingredients:

2 cups water

2 cups cut fresh asparagus (cut into 1 inch diagonal strips)

1 (6 oz) pkg. long grain and wild rice

1/4 cup butter, divided

3/4 lb. boneless skinless chicken breasts (cut into 1 inch strips)

1/4 tsp. salt

1 medium carrot, shredded

1 tsp. minced garlic

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons of butter. Bring to a boil; reduce heat. Cover and simmer for 10 - 15 minutes or until water is absorbed.

Meanwhile, in a large skillet, saute chicken and salt with remaining butter until chicken is no longer pink. Add the carrot and garlic. Cook and stir for 1 - 2 minutes 9 or until carrot is crisp-tender.

Enjoy!

Hot Bean Dip

This has fast become one of our favorite dips. Simple ingredients that you probably already have on hand and simple to throw together. Wisconsin nights are becoming quite cold again. My oven is being used more often and comfort foods are making it back into my menu. 

We have this dip often when watching t.v.or for game nights. The smaller portion is perfect for the two of us. If you are looking at serving this to a larger group, double the recipe and use a 9 x 13 inch pan. It won't last long!

Ingredients:
1 (8 oz.) cream cheese, softened
1 can refried beans
1 small jar salsa
1 1/2 cups medium cheddar cheese, grated

Preheat oven to 350 degrees. 

Spray 9 inch baking dish. Spread softened cream cheese evenly on bottom of dish. Spread refried beans evenly over the cream cheese. Pour just enough salsa over the beans to lightly cover them. 

Bake for 20 - 25 minutes or until edges begin to bubble. Remove from oven and spread the cheese over the top evenly. 

Place back in the oven just long enough to melt the cheese.

Serve with tortilla chips.

French Bread Pizza

Talk about a quick, delicious lunch idea. These totally tasty little pizzas are it. Or again, it's football season. You can make everyone happy with some finger food and not spend all day in the kitchen. 

Ingredients:
1 loaf french bread
1 small jar pizza sauce
sliced pepperoni
Colby jack shredded cheese blend

Preheat oven to 400 degrees. 

Slice french bread with 1/2 inch cuts. Lay out on lightly sprayed cookie sheet. Top each bread slice with pizza sauce. Not too much or they will be soggy! Top each slice with desired amount of pepperoni (or none at all if your not a fan of pepperoni). Top each with a layer of Colby jack cheese. Don't be stingy!

Bake for about 15 minutes or until cheese is melted. 

Chewy cheesy goodness...mmmmmm.

French Onion Meatball Sliders

recipe from sixsistersstuff.com

Most of the time when something looks/sounds too good to be true, it is. This is not the case with this recipe. I only tried this recipe because John loves meatballs and I wasn't feeling terribly ambitious. I am not normally fond of frozen meatballs but do love french onions. 

These are way easy and beyond delicious. You can put them on small buns or use toothpicks and serve them as appetizers. Or both! Great for get togethers or game day. Everyone will love them and think you spent hours making them!

Ingredients:

24 oz. pkg of frozen meatballs

2 (10.5 oz.) cans condensed French Onion Soup

Spray crockpot with non-stick cooking spray. Add meatballs. Pour soup over the top. 

Cook on low for 4 hours, high for 2 hours.

Serve on small rolls or toothpicks as appetizers.

I used non seasoned meatballs so the flavors would not be mixed. I also spooned a little of the gravy over the top of the meatballs when I served them on buns. YUM!

Pistachio Pudding Cake

You might remember awhile back when I shared this recipe for Pistachio pudding cake. Well being the pistachio freak fanatic that I am, I had to try another go with a different version. This one is a single layer cake. A little moister and also easier. With pistachio in the cake and the frosting, you get a smooth but not overwhelming pistachio taste in every bite. I would have gladly hidden in the closet and eaten this whole cake myself. 

I did not make the cake from scratch completely. You won't be able to tell the difference though. 

Cake Ingredients:
1 (4 oz.) pkg instant Pistachio pudding
1 yellow cake mix
1 cup canola oil
1 cup club soda
3 eggs

Frosting Ingredients:
2 packets Dream Whip
1 1/2 cups milk
1 pkg instant Pistachio pudding
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. 

In a large bowl, mix together pudding packet and cake mix. 

Lightly beat the eggs together in a separate bowl and then add them to the dry mixture. Add oil and club soda, mixing well.

Spray a 9 x 13 inch pan and pour mixture into it. Bake 45 minutes or until toothpick inserted in the middle comes out clean. 

Let the cake cool completely before frosting.

For the frosting:
Mix Dream Whip and milk in a large bowl with a mixer. Beat until thick. Add pudding packet. Frost cooled cake. If desired, sprinkle with chopped nuts.