Tuesday, March 13, 2012

Chocolate Oreo French Silk Pie

In honor of National Pi day, I'm making a quick and easy pie for my daughter to take into her math class tomorrow. Unbelievably I had everything in the house to make this pie...when does that ever happen??

4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-1/2 cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell
10 Oreo cookies, crushed


In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Take crushed Oreo's and place in bottom of baked/cooled pie shell. Once the pie filling is well mixed, pour it into the pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Cream together butter and sugar
Melt chocolate in microwave safe bowl
Drizzle melted chocolate into butter/sugar mixture
So creamy after mixing for 20 minutes
Spread crushed Oreo cookies on bottom of baked pie crust
Pour pudding mixture on top of pie shell and chill for at least 2 hours


Adapted from Pioneer Woman

Monday, March 5, 2012

Chicken Poulet

I was having company in town for the weekend, one of my very best friends was visiting me from Utah. We were neighbors for 11 years and still are as close as ever!! I was going to be super busy on Friday hanging out with her so Thursday I decided to try this new recipe (which calls for you to let it sit overnight in the fridge). It was super easy to put together  and tasted delicious! 

3 chicken breasts, cooked and shredded
2 c shredded cheddar cheese
2/3 c mayonnaise
1/4 c green onions
4 eggs
1 stick butter or margarine
2 c chicken broth 
14 oz pkg Pepperidge Farms Cornbread Stuffing mix
1 c milk
1 c water
1 can cream of mushroom soup

Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

Chicken mixture
Stuffing before eggs and milk
After eggs and milk
Spread half of stuffing mixture on bottom of 9x13
Next add chicken mixture
Top with remaining stuffing
Pour egg and milk over the top
Like this
Cover with foil and refrigerate overnight
Before baking spread 1 can cream mushroom soup over top and bake for 45 min
Top with cheese and return to oven until bubbily