Momsmostrequestedchocolatepie Recipes

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MY MOTHER'S SHEPHERD'S PIE

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24



My Mother's Shepherd's Pie image

Steps:

  • For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
  • For the filling: Preheat the oven to 375 degrees F.
  • In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
  • In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
  • For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly cracked black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions, fresh or frozen
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
Chopped fresh parsley, for garnish

CONFETTI WHOOPIE PIES

Provided by Kardea Brown

Categories     dessert

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10



Confetti Whoopie Pies image

Steps:

  • For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
  • Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
  • Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
  • For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

Nonstick cooking spray, for the baking sheets
One 15.25-ounce box yellow cake mix
1/4 cup oil
2 large eggs, lightly beaten
1/4 cup confetti sprinkles
4 tablespoons unsalted butter, at room temperature
One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2 to 3 cups confectioners' sugar
Confetti sprinkles, for rolling

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES

This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield 12 pies

Number Of Ingredients 12



Chocolate-Peanut Butter Whoopie Pies image

Steps:

  • For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
  • Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
  • For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
  • Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
3/4 cup natural creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt

MOM'S CHOCOLATE PUDDING

My mom came to the United States from Colombia when she was 16 years old. She married at 17, had her first child by 18 and quickly needed to find her way in the kitchen. New American convenience foods were a novelty to her, and we were occasionally treated to pudding from the store. My brother loved chocolate pudding so much that, once my mom became more fluent in the kitchen, she decided to try making it from scratch. Chocolate pudding became one of our favorite childhood treats, and it's still one that makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and '70s. - Claudia Sidoti, Manager, Test Kitchen

Provided by Food Network Kitchen

Categories     dessert

Time 4h25m

Yield 6 servings

Number Of Ingredients 10



Mom's Chocolate Pudding image

Steps:

  • Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
  • Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
  • Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

2 1/2 cups whole milk
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
2 tablespoons cornstarch
4 ounces semisweet chocolate, chopped, plus more for garnish, optional
2 teaspoons pure vanilla extract
Kosher salt
2 tablespoons unsalted butter
1 cup whipping cream
1/4 cup confectioners' sugar

EASY CHOCOLATE MOUSSE PIE

Make and share this Easy Chocolate Mousse Pie recipe from Food.com.

Provided by FruitLoop

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8



Easy Chocolate Mousse Pie image

Steps:

  • In a mixing bowl, beat cream cheese, sugar and cocoa.
  • Beat in the milk and vanilla until smooth.
  • Fold in the whipped topping.
  • Spoon into the crust.
  • Cover and freeze for 20 minutes.
  • Garnish with additon whipped topping if desired.

Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 12.8, Sodium 216.6, Carbohydrate 45.7, Fiber 1.6, Sugar 35.2, Protein 3.2

1 (3 ounce) package cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed
1 9-inch graham cracker crust
additional whipped topping (optional)

MOM'S CHICKEN POT PIE

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11



Mom's Chicken Pot Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

CHOCOLATE MOUSSE PIE

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Chocolate Mousse Pie image

Steps:

  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

WHOOPIE PIES

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11



Whoopie Pies image

Steps:

  • Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

CREAMY CHOCOLATE MOUSSE PIE

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 5



Creamy Chocolate Mousse Pie image

Steps:

  • Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
  • Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

MOM'S MOST REQUESTED CHOCOLATE PIE

This chocolate pie is not only a Southern traditional dish, but my mom has to make 2 to take to church lunches. Most people go back for dessert only to find all the pie gone - the smart ones get their piece on the first trip through. This is pie is also served as "birthday cake" on most everyone's special day. And the only way to top it off is with a piled-high meringue!

Provided by Redneck Epicurean

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8



Mom's Most Requested Chocolate Pie image

Steps:

  • Combine all ingredients except butter in a saucepan.
  • Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
  • When mixture becomes thick, remove from heat and add butter; stir to combine.
  • If lumping does occur, beat filling with a whip.
  • Pour into pie shell.
  • Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
  • Bake to brown meringue.
  • Best if allowed to cool to lukewarm or room temperature.

1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cocoa
1 dash salt
1 1/2 cups milk
2 egg yolks (reserve whites for meringue)
1 tablespoon butter
1 (9 inch) pie crusts, baked

CHOCOLATE-MARSHMALLOW PIE

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14



Chocolate-Marshmallow Pie image

Steps:

  • Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
  • Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
  • Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
  • Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

12 whole chocolate graham crackers, roughly broken
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1 stick unsalted butter
8 ounces milk chocolate, chopped
1/3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup cold heavy cream
2/3 cup marshmallow cream
1 tablespoon confectioners' sugar
Shaved chocolate, for topping

CHOCOLATE MOUSSE PIE

This is a great pie!!! I love chocolate, and you can be devouring this one in no time!! It's very light...NOT a cheesecake!

Provided by Charmie777

Categories     Pie

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 6



Chocolate Mousse Pie image

Steps:

  • Blend together the pudding mix and milk until thickened (5 minutes).
  • Fold in whipped topping.
  • Spoon into crust.
  • Chill 2-3 hours.
  • If desired, top with additional whip cream and chocolate curls before serving.

Nutrition Facts : Calories 282.4, Fat 12.1, SaturatedFat 5.3, Cholesterol 17.1, Sodium 576.6, Carbohydrate 39.1, Fiber 1.2, Sugar 15.6, Protein 4.5

1 prepared 9 inch pie shell (graham or chocolate wafer)
1 (5 7/8 ounce) package instant chocolate pudding mix
2 cups cold milk
3/4 cup whipped topping
chocolate curls
whipped cream

CHOCOLATE MOUSSE PIE

Make and share this Chocolate Mousse Pie recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Pie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Chocolate Mousse Pie image

Steps:

  • Place chocolate chips in a glass bowl alongwith half of the whipping cream.
  • Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
  • Allow the mixture to cool.
  • In the meantime, beat the rest of the whipping cream till soft peaks form.
  • Add vanilla and sugar and beat continuously.
  • Slowly add the chocolate mixture and mix well.
  • Place in the chocolate pie crust.
  • Refrigerate for several hours before serving.

Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust

CHOCOLATE PUDDING PIE RECIPE

Enjoy the simple things in life, like this Chocolate Pudding Pie Recipe. Spoon chocolate JELL-O Pudding over an chocolate pie crust in this Chocolate Pudding Pie Recipe made with COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 4



Chocolate Pudding Pie Recipe image

Steps:

  • Beat pudding mix and milk with whisk 2 min.
  • Pour half the pudding into crust. Let stand 5 min.
  • Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
  • Top with remaining COOL WHIP.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 3.1477 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.9122 g, Sugar 0 g, Protein 2 g

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
2 cups (about 2/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping, divided

MOM'S HOT CHOCOLATE MIX

My mom's favorite hot chocolate mix. A little different from other mixes as this one has a box of instant chocolate pudding.

Provided by Caryn

Categories     Beverages

Time 10m

Yield 16 cups of Hot Chocolate Mix

Number Of Ingredients 6



Mom's Hot Chocolate Mix image

Steps:

  • Mix all together.
  • Store in airtight container.
  • Use 1/3 mix to 2/3 water when making hot chocolate.

Nutrition Facts : Calories 826.2, Fat 32.1, SaturatedFat 22.6, Cholesterol 85.4, Sodium 528.1, Carbohydrate 109.5, Fiber 3.2, Sugar 102.6, Protein 27.1

11 cups powdered milk
1 cup confectioners' sugar
11 ounces powdered coffee creamer
2 lbs nestle' nesquick powdered chocolate milk mix
4 tablespoons cocoa powder
1 box instant chocolate pudding mix

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Instructions. Preheat oven to 425° F. Place pie shells in the oven until medium brown, approximately 5 minutes. Remove from oven. Mix cocoa, sugar and flour well in large bowl. Mix eggs and add milk, Mix until there are NO LUMPS. Use hand mixer if necessary.
From recipes.net


MOM’S MOST REQUESTED CHOCOLATE PIE - CHAMPSDIET.COM
Mom's Most Requested Chocolate Pie Recipe - Food Recipes - ChampsDiet.com
From champsdiet.com


UNSWEETENED CHOCOLATE RECIPES - MY FOOD AND FAMILY
Bring baked goods to the next flavor level with one of these unsweetened chocolate recipes from My Food and Family. Unsweetened chocolate, also called baking chocolate, made from cocoa butter and cocoa solids, with no added milk or sugar.While we wouldn't recommend eating unsweetened chocolate straight out of the package, it is a rich and flavorful ingredient when …
From myfoodandfamily.com


MINNY'S CHOCOLATE PIE RECIPE - DELISH
The Help's ending hinges on a secret involving Minny's famous chocolate pie. Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming ...
From delish.com


MOM'S MOST REQUESTED CHOCOLATE PIE - LACTO OVO VEGETARIAN …
Mom's Most Requested Chocolate Pie might be just the dessert you are searching for. This recipe serves 8. One serving contains 280 calories, 4g of protein, and 11g of fat. Head to…
From fooddiez.com


CHOCOLATE MOUSSE RECIPES | BBC GOOD FOOD
More Good Food; Home; Recipes; Collection; Chocolate mousse recipes; Chocolate mousse recipes. 12 Recipes. Magazine subscription – your first 5 issues for only £5! Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions. Share on facebook . Share on twitter. Share on pinterest. Share on …
From bbcgoodfood.com


IRRESISTIBLE CHOCOLATE MOUSSE PIE - MINDEE'S COOKING OBSESSION
Add the butter and pulse until blended in. Press the crumbs into a 9 inch pie plate. Set Aside. Measure chocolate chips into a microwave safe bowl or measuring cup. Add ½ cup heavy cream and salt. Microwave 20 to 30 seconds at a time to melt the chips and the mixture whisks smoothly together.
From mindeescookingobsession.com


25 MOST POPULAR RECIPES FROM MOMS | ALLRECIPES
Mom's Stovetop Pork Ribs. Credit: jsutter. View Recipe. Simmering pork spareribs with soy sauce, garlic, rosemary, oregano, bay leaves, lime juice, and parsley "ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat," THELMALU99 says. "This is how my Brazilian mom prepares pork ribs."
From allrecipes.com


MOMSDISH - CRAZY EASY COOKING!
With just 3 ingredients, this pesto baked salmon comes out perfectly moist, flakey, and juicy every single time. Great served as a salad or pasta topper!
From momsdish.com


HOW TO MAKE MOUSSE | TASTE OF HOME
Step 2: Whisk the eggs. In a separate bowl, lightly beat eggs and salt. Add a small amount of the warm chocolate mixture to the eggs, quickly whisking. This is the process of tempering eggs with warm chocolate to prevent scrambling. Slowly add the rest of the chocolate to the eggs, whisking continuously. Stir in vanilla.
From tasteofhome.com


MOST REQUESTED COMFORT FOODS - SHOP TASTE OF HOME
Most Requested Comfort Foods. $19.99. Add to Cart. With Most Requested Comfort Foods at your side, it’s never been easier to indulge in top-rated stick-to-your-ribs classics any day of the week. Inside you’ll find 359 of our all-time greatest hits, the filling bites that received 5-star ratings and garnered the most reader attention.
From shop.tasteofhome.com


10 MEAL TRAIN DINNER IDEAS WITH RECIPES - MOM'S DINNER
What to send along: Chicken Enchiladas in a disposable foil pan. Cilantro lime rice (you could even pick this up from Chipotle!) Black Beans or Pinto Beans flavored with salt, pepper, and cilantro, heated in a disposable foil pan. Chips, Guacamole, Salsa.
From momsdinner.net


RECIPE FOR MOM'S CHOCOLATE PIE | ALMANAC.COM
Instructions. Preheat oven to 350°F. In a chilled mixing bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff (but not dry) peaks form. Pour cooled filling into the pie crust, and top with meringue. Bake for 12 to 15 minutes, or until meringue is just lightly browned. ADVERTISEMENT.
From almanac.com


CHOCOLATE MOUSSE PIE RECIPE | EPICURIOUS
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is …
From epicurious.com


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