Mom's Chocolate Pie

This is my all time FAVORITE dessert!  I can remember when I was growing up thinking one day when I'm older I will eat this for dinner!  Like it's one of those things I feel I might could just eat the whole pie!  I never have but you really start dreaming about it when it's in your fridge thinking you just need a bite!

My mom made this alot growing up in fact I think we had dessert with dinner every night!  So of course I feel to this day I have to have something sweet everyday!  I guess I could blame her, lol!

Funny thing about my mom is we would be sitting down for dinner and we would say who is coming over to eat?  She would say no one and we would say but you cooked for an army!  That is just how she did it and the good thing is we all love leftovers to this day!!  We also all cook for an army because that is how we learned!  I just take my leftover to a couple of neighbors and then we eat them for a day or two!

This recipe originally came from a lady named Joanna which happens to also be my mom's name Joanna!  My mom made it so many times it became her recipe so I have called it Mom's Chocolate Pie now for years!

This pie has a almost shortbread crust which is oh so easy!  The filling is a great chocolate pudding that compliments the crust and the meringue!  I use the  recipe for the filling anytime I make chocolate pudding.

The original meringue was just your average meringue but just recently my sister Tammy gave me the recipe to the meringue below!  It happens to come from the original Joanna's daughter-in-law (small world)!  My sister goes to church with the lady (the daughter-in-law) who brought the pie with the beautiful meringue and she got the recipe!!!  This is a great meringue because it doesn't seem to sweat like some of them do... sometimes the sugar in the meringue gets liquidity and sweats (so it shrinks) but so far (I have made 5 now) it hasn't!  It has a great taste and cuts well staying with the pie!  I have had some that slide off or even sometimes airy !

If you want a taller meringue you can add a couple more egg whites!

You can also top this with Whipping Cream!  Cover pie with saran wrap and let it set in fridge for 2 to 4 hours then top with whipping cream.  Make homemade whip cream just takes minutes!  I'll add the recipe below!

Here is what you will need!

For crust- melt 1 stick of butter add 1 cup of flour and 2 Tbsp of powder sugar

Mix together

Press dough into pie plate keeping it even (how easy is that!)

Poke some holes in the dough with a fork to ensure that the crust doesn't shrink

It's ready!

Chocolate Pie filling- In a sauce pan add sugar, flour, cocoa (this is a heaping tbsp of cocoa) and then add 1 cup of milk, combine with a whisk then add eggs and end with the 2nd cup of milk.

Now you are going to have to be patient!  On medium heat stirring often cook until it thickens!  You will wonder when will this ever get thick and then all the sudden it does!

You can see here it is starting to thicken!  Once it's thick take off stove and add butter and vanilla.

Pour into your pie crust.... you can see I made two ;)

Meringue- put your three egg whites into your mixing bowl and turn it on high!

Add 5 Tbsp of sugar one at a time at mid point when you see it starting to thicken

should look like this.. when you pull up the mixer it creates peaks

The secret- in a small sauce pan add 6 Tbsp sugar, 1 Tbsp cornstarch and 1/2 cup of water and stir on medium heat until it thickens like syrup...see picture below

While it's hot (seems wrong but it works) pour into the meringue mixing on high for about 2 to 3 minutes then add vanilla and dash of salt, mix until incorporated.

Here is the cloudy goodness!  Spread onto pie covering the chocolate well then bake in oven at 350 degrees until it browns slightly on top.  About 10 minutes!  Remember I also doubled this recipe if your thinking mine doesn't seem to be as much..

I'm drooling ;)'

Mom’s Chocolate Pie

2/3 cup sugar

2 Tbsp flour heaping

2 Tbsp cocoa

3 egg yolks

2 cups milk

1 tsp vanilla

2 Tbsp butter

In a saucepan add the sugar, flour and cocoa and blend.  Alternating add milk

And eggs ending with milk.  Cook over low to medium heat until thickens.  Then add vanilla and butter. 

Let cool some then pour into pie crust.

You may top this pie with me meringue or whipping cream.

Pie Crust

1 stick of melted butter (1/2 cup)

1 cup of flour

2 Tbsp powder sugar

In a bowl add flour and powder sugar then add melted butter and mixed well.

Work dough into to pie pan and use fork to make holes in the bottom and sides of crust.  Bake for about 12 minutes on 350 degrees. When the edges get a little golden brown it’s done.

Let cool for 10 minutes and then pour filling in. If you are topping with whipping

Cream then cover pie with plastic wrap or foil and refrigerate for at least 2 hours

Then top with whipping cream when you are ready to serve.

No fail Meringue

6 Tbsp sugar

3 egg whites

5 Tbsp of sugar, 1/2 cup cold water.

1Tbsp cornstarch

1 tsp vanilla

dash of salt

Beat egg whites until stiff adding 5 tablespoons of sugar 1 @ a time.   While beating egg whites, in a small saucepan, add 6 tablespoons sugar, 1 tablespoon cornstarch and 1/2 cup cold water. and heat until thickened and remove from heat. Ad the cornstarch mixture to eggs and continue beating until mixed good.  Add dash of salt and 1 tsp vanilla and mix 2 to 3 minutes.  Spread on pie and brown. 

Whipping Cream

1 cup heavy cream (chilled)

2 Tbsp powder sugar  (add more if needed)

1 tsp vanilla

In a deep mixing bowl, beat one cup heavy cream until soft

peaks form. Sprinkle sugar over cream; beat until soft peaks

return.  Do not over beat.

Makes about 2 cups

If you have time chill your bowl before hand and beaters 

New York Style Cheesecake

Cheesecake!  This recipe comes from the Philadelphia Cream Cheese website and is usually found on the inside of the cream cheese package.  This is a New York Style Cheesecake and the only thing I do different then their original recipe is I omit the sour cream sauce on top.   To me it's just to tart with the sour cream sauce (you pour it on and bake it the last 10 mins). So I omit that and just make the cheesecake part!  It's so creamy and rich and the crust is nice and buttery!  This is just a basic graham cracker crust which you could use on anything that calls for a graham cracker crust..... takes just minutes to make!

I have made this recipe alot!  Always turns out great!  Sometimes like today it cracks but once it has cooled you can just gently with a knife smooth it out...don't panic!  I put it into the fridge too soon.  I only let it cool for about 15 minutes because it was getting late and I knew I was covering it in strawberries!

Making a cheesecake really is so easy!  You just combine the ingredients for the crust then firmly press it down into the pan and pour filling on top of crust. For the filling you just beat the cream cheese then add the sugar and vanilla and 1 egg at a time then pour and bake!  That easy!

I only have pics after it was baked.  I started making it quickly cause it was late then I  put it in the oven and thought :/ I could have put that on my blog!  So I am showing you steps on how to decorate it if you would like.  I used a 1 lb carton of strawberries to cover the cheesecake!

 

                               

Slice Strawberries thin, you should get about 4 slices on a average size strawberry

So I had a crack in the middle and  I could have smoothed it out better but I knew I was going to cover it with Strawberries so I just quickly touched it up.

Start with your larger slices first covering the outer part of the cheesecake

Start your second row on top of the first layer trying to lay it in between two slices on bottom row

Keep layering in circles until you end up with this!

1-1/2 cups HONEY MAID Graham Cracker Crumbs 1/4 cup (1/2 stick) butter, melted 1 cup 2 Tbsp sugar, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla, divided 1 container (8 oz.) Sour Cream 4 eggs 2 cups strawberries, sliced

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan. If you are using a spring form pan press the crumbs as above firmly into the bottom of the pan.  No need for to line pan with foil. BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 50 min. or until center is almost set.  Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. If you are using a spring form pan the cheesecake should have pulled away from the sides if for some reason it didn't just run a knife between the cheesecake and pan the pop open.  Take your knife and gently run your knife between the crust and the bottom of pan until it loosens then slide onto a cake plate.  Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Waffles

 I really love waffles and pancakes!  There is a place here in Waxahachie that is called Cancun's, they have Mexican food, American food and Breakfast!  They have the best pancakes and waffles so when I go it's so hard to decide what to get because they serve breakfast all day!  They have really good Mexican food and American food but 1/2 the time I end up with pancakes or waffles!!

I got this recipe from my Aunt Carolyn several years ago.  I can remember having waffles at her house years ago and it's one of those things I always remembered because they were so fluffy and good!  I asked her for the recipe many years ago then misplaced it :( then about 3 yrs ago I was catering for a women's breakfast and they wanted waffles so I thought I have to get that recipe again!

These waffles are so fluffy and make a great size waffle!  You can freeze them which is nice because you can just pop one or two in the microwave or if your toaster oven is wide enough you can toast it. 
So much better than buying frozen waffles from the store!

My Aunt puts some vinegar in the milk to sour it....basically it becomes buttermilk!  So you can do that or even use buttermilk.  I was out of vinegar not sure how so I just used plain ole milk.  Actually I was trying to make some kind of paste to clean my pans with vinegar and I used it all last week!

What you will need...I was out of vinegar so I just used milk

Add dry ingredients then milk and combine

add melted butter or oil

Turn on your waffle maker then when your maker lets you know it ready pour in the batter.  Every waffle maker is different so use the amount it shows on your instructions.  I use  1/3 a cup or less for each waffle slot.

Large fluffly waffles!

Drizzled with syrup and melted butter....

This makes 10 large waffles so you can freeze what you don't eat then just pulled out what you want when you want!

Waffles

2 cups flour

2 tablespoons of sugar

4 teaspoons of baking powder

1 1/2 cups milk ( I sour the milk with vinegar)

2 eggs

1/4 cup oil or butter melted

Mix dry ingredients; mix eggs with milk; then add oil/butter...

Add as much to your waffle as your machine instructs.

Can make ahead…freeze then pop in toaster oven or if they are to thick for your toaster you can pop in microwave!

Spanish Rice

I am going to be honest and say I could never make spanish rice!  Mine would come out with a nutty texture almost.  Some of the rice would be done and the rest would be halfway done!  It frustrated me to no end!   My friend Madeline makes the best Spanish rice!  I would ask her how she made it then go home and still I got the same result half done rice!  So one day I went over to my her  house and watched her actually make it!  Madeline's rice is always so fluffy and moist with a great simple flavor. 

In watching her I found the key to making Spanish rice........keep adding water or chicken broth!  You may end up adding 6 cups of liquid in the end but you will end up with fluffy beautiful rice!!  You have to be patient too and cook it until you see that fluffy moist texture.

What you do is every time you see that the rice has absorb the liquid keep adding more liquid just to cover the top of the rice (maybe 1/2 a cup at a time).  Make sure you stir here and there or after each addition of liquid.

I am not a big fan of non stick pans.  I mainly only use stainless steel but I do use a non stick for this.  You want to make sure you have a lid so the steam can also soften the rice.  If the pan you are using doesn't have a lid just put a plate on top being careful each time up take it off because it will be hot!

I now make really good Spanish Rice!!  It's like once you get it you just get it!

Also I don't always use rotel but what is rotel not good in!  I guess it depends on how many cans I have left and if I remember.  This is one of those recipes that once you have made it a few times you don't need the recipe. 

Heat up some oil in a pan and add rice and the onion

keep stirring-shifting rice around for 2 to 4 minutes then add garlic

Pour chicken stock over rice just enough to cover it then add Knorr's chicken bouillon and tomato bouillon...picture of bouillon below.  You would add rotel now too...I didn't this time.

You can find this on the Hispanic aisle it really gives great flavor to the rice and the tomato gives the reddish color.  Great price also on these!

every time you see the water being absorb just add more...you can add water or chicken broth

Keep adding that liquid!  Keep the rice covered with the water or chicken broth.

Almost done but still needs to cook....add a little more liquid until the rice nice and fluffy

Nice soft fluffy tender moist rice!

                                              Spanish Rice

2 Tbl oil

2 Tbl chopped onion

1 garlic clove chopped

1 ½ cups uncooked white rice

2 cups chicken broth

3 to 4 cups of water

1 cube Knorr's chicken bouillon

1 cube Knorr's tomato bouillon

Lawry's Garlic Salt to taste

1 can rotel (optional)

Directions

Heat oil in pan then add rice and onions brown for about 3 mintues then add chopped garlic.  Cook until slightly brown.

When rice begins to brown stir in chicken broth And rotel.  You may end up adding up to 6 cups of liquid.  Every time you see the rice has absorbed the liquid add enough liquid to cover the top of the rice (about 1/2 cup at at time). 

 Make sure you cover your pan so that the steam helps soften the rice.  The rice will cook for 20 to 30 minutes just be patient and keep adding that liquid until the rice becomes nice and fluffy!  Make sure to stir the rice here and there.

Once the rice is nice and fluffy it's done!

Grilled onion, Mushroom and Provolone Cheese Patti Melt

I honestly love a good hamburger!  I think I get it from my Dad!  Forever I would always save half my hamburger for him because I knew he loved them so!  I think the best hamburger I have ever had is from Houston's Restaurant!  Oh my, they use the best meat, it almost melts in your mouth! They ground it daily fresh in the restaurant.

My friend Paula and I each got a hamburger several months ago at Houston's and when it came out I thought there is no way I can eat all that.  Guess what we both ate every bite savoring it to the end!  I was actually in shock that I ate all of it.....like every crumb was gone!  What made that hamburger even more special was we had gone to Sam's Club before and as we were walking in I found 2 $20 bills laying in the parking lot!   I was like I guess I need to turn them in in case someone lost em and she was like no way they are probably long gone!  I had told Paula about the hamburger before that hinting that would be a great place to eat.   So I said well here's dinner!

Probably the 3 things I go through the most at my house is butter, Lawry's garlic salt with the green lid and Lea & Perrins Worcestershire sauce.  Seems like every time I turn around I'm out!  I buy the garlic salt at Sam's in the big container and I buy the 2 pack bottles of the worcestershire sauce at Sam's too and still run out!  I pick up a pound of unsalted butter almost every time I go to the store (which is several times a week) along with a can of some kind of tomatoes.  I try to keep my pantry stocked! 

I love a good patti  melt it always reminds me of eating at a diner.  Pepperidge Farm's has a great sour dough bread that works great for a patti melt. 

I even took my neighbor Shortie a patti melt today even though he says he is a "vegetarian"!  I take his sister who lives down the street food 2 or 3 times a week but because it has meat in it usually I just take him sweets and breads.  I came out of my house with Rita's patti melt and dessert along with the dessert I was taking Shortie.  It was a good dessert too.... chocolate cake layered in a clear plastic cup with homemade chocolate pudding and homemade whip cream (I mention homemade cause I would never use a pudding mix or cool whip..it's against my religion, lol, really )!   As I am headed to my car  Shortie is out killing some weeds in his yard and he yell's out don't drop that!  So I laugh and walk over and gave him the dessert and said would you eat a patti melt remembering once he took me to get a taco which had meat in it (caught him).  He said sure he guessed so,  I asked him what time he normally ate dinner to which he replied 4:00 (it was 3:30) so I said I'll have it here by 4:30!  I also took him some of the oven baked fries I have posted on here because that is something he loves...fried potatoes! 



 

Shape meat into 4 inch patties and place in skillet

Slice mushrooms (make sure to cut of the very ends of the stem)

Slice onion thin

Saute mushrooms and onions

remove patties from the skillet

butter both sides of the bread and place butter face down in the pan

Sliced Provolone

 

build your patti melt starting with meat, cheese, onions the mushrooms then cook 3 to 5 minutes on each side until the cheese is melted and the bread is browned.

Now doesn't that look good!

Grilled Onion, Mushroom and Provolone Patti Melts

1 lb ground beef sirloin

Worcestershire sauce to taste

 1 thinly cut yellow onion

Salt & pepper to taste

1 -8 oz carton of sliced mushrooms

8 slices of  a good heavy bread like sour dough

Butter about 4 Tbls

Olive Oil or Vegetable oil

Heat a large non stick skillet over medium heat.  Shape meat into 4 – 4 inch patties and place into skillet adding worcestershire sauce and salt and pepper to them and cook about 4 minutes on each side or until done.

Heat oil in skillet on medium to high heat.  Add onion, salt, pepper and mushrooms; saute until done (don't let the onions and mushrooms get overcooked)   Remove from heat and keep warm.

When patties are done , remove from large skillet.  Wipe clean and place skillet back on burner turning it on medium to high heat.  Spread butter on one side of bread placing it in skillet butter side down.  Top each with 1 patty, 1 slice of cheese, and a fourth of the mushroom and onion mixture.  Top with remaining buttered slices of bread.  Cook about 3 to 5 minutes on each side until cheese melts and bread is browned.