Aarti's Chocolate-Ginger Pudding Pie

We love watching the Next Food Network star. I was rooting for Aarti from the very first show. I was thrilled she won!

The only thing I hate is that they always show the winner's new show on Sunday mornings when we are in church. What a bummer.

Thankfully, E found her show On Demand the other day. We were all so excited to finally see it!

She did a great job and her recipes look so good. I love how she takes a traditional American dish and gives it her own twist. It inspires me to try some Indian flavors in my cooking.

Here is her recipe for Chocolate Pie. Sounds so yummy with the ginger added. I cannot wait to try it!
Ingredients
Crust:
15 chocolate wafer cookies
15 gingersnaps
3/4 stick unsalted butter, melted
Generous pinch salt

Filling:
2 cups whole milk
3 yolks
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup cornstarch
5 ounces bittersweet chocolate, chopped
Pinch salt
2 tablespoons chopped candied ginger
1 cup heavy cream
2 tablespoons powdered sugar


Directions
Preheat the oven to 350 degrees F.


Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin). Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
Before serving, whip the cream and sugar together in a small bowl, until soft peaks form. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any.



**Recipe courtesy of Aarti via Food Network

Fresh Strawberry Lemonade

1 cup freshly squeezed lemon juice (from about 5-8 lemons)
1 cup sugar (we used much less!)
2 cups sliced, fresh strawberries

Combine the lemon juice and sugar in a blender and blend for about 30 seconds to combine.

Add the strawberries and puree or pulse until the strawberries are at the desired chunkiness. I liked the strawberries slightly chunky!

Pour the lemon/strawberry mixture into a pitcher and add 4 cups of cold water. Serve chilled.

*Makes about 8 cups of juice


Recipe from My Kitchen Cafe

Cilantro, Black Bean and Corn Salsa

Recipe and Photo thanks to Cooking on Clover Lane

1 can of yellow corn drained
1 can of white corn drained
2 cans of black beans drained and rinsed
1 can of diced tomatoes
1 bunch of chopped fresh cilantro
5 green onions, sliced
1 small red onion, chopped
1 red bell pepper, chopped
2 avocados, diced
1 TBS minced garlic
1/4 cup lime juice
3 TBS olive oil
3 TBS honey

Mix them all together and YUM.

Creamy Chicken and Mushroom Pasta

In slow cooker add:

1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp. garlic powder
1/2 tsp ground cumin
10 oz. cream of mushroom soup
8 oz. sour cream
1/2 cup broth
1/2 pound fresh mushrooms, sliced

Stir it all together right in your slow cooker.

Add 6 skinless boneless chicken breast halves (I chopped mine into large chunks)

Cover and cook on high for 4 hours or slow cook all day.

Serve over whole wheat egg noodles or fettuccine.



*Recipe adapted from Clover Lane

M's 4th Birthday Cake

M wanted an Alabama Cake for her birthday. She asked her daddy to help make one for her.

This is a big deal since he is an Ohio State fan. BUT how could he say no? She has him wrapped around his finger, trust me! He would do anything for his girl!

Scot did the Alabama "A" freehand. Pretty good huh!?

Smores on a Stick

Photo courtesy of Ready. Set. Plan

I found this on a neat blog called Ready. Set. Plan. In her words it is genius and I agree!

Here is the easy recipe:

1. Line cookie sheet with parchment paper
2. Stick Lollipop sticks through marshmallows
3. Crush 10-15 graham crackers into bowl
4. Melt dipping chocolate however you prefer in separate bowl.
- I use Almond Bark making bars. Melt in a microwave safe bowl for a minute and 15 seconds stirring twice.
5. Then dip marshmallow on stick into chocolate. Don't cover completely, and let drip for a few seconds.
6. Roll in graham cracker crumbs
7. Set to dry on top end on parchment paper
8. Wait for campers to tell you you are in fact a Dessert Genius
and that they would like S'more. :)

Southwestern Club Wrap

Photo and recipe courtesy of Family Fun

4 to 6 large flour tortillas (we use whole wheat)
3/4 cup ranch dressing
1/3 cup barbecue sauce
1/4 head iceberg lettuce, very thinly sliced
1/2 pound pepper Jack or Monterey Jack cheese, grated
1 ripe avocado, thinly sliced
1 cup pitted black olives, chopped (optional)
1 cup red bell peppers, chopped
1/2 pound smoked or buffalo-style turkey, thinly sliced
Handful of cherry tomatoes, quartered


Heat the oven to 250° F. Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes to soften. This will make them easier to roll. Alternately, heat each tortilla in the microwave for 10 seconds.

Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended.

Working with one wrapper at a time, layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with a piece of the turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll.

Slice each sandwich in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.