Grasshopper Pie

If you ask me, anything that combines mint with chocolate is near perfection. :) Here's another family holiday favorite that goes back as long as I can remember.

Usually, it's made as one regular-sized pie, but this time, I tried something different and used a muffin pan to make little individual pies. The ingredient amounts for the crust vary slightly based on whether you are making the mini pies or the traditional size. The amounts listed below are for the mini pies, but I've noted the alternative amounts in parentheses for the regular pie.

Ingredients:
Crust:
12 chocolate graham crackers (full rectangle) (9 for traditional pie)
5 tbsp margarine (3 tbsp for traditional pie)

Filling:
24 large marshmallows
2/3 cup milk
3 tbsp green Creme de Menthe
2 tbsp Creme de Cacao
1 cup whipping cream, whipped OR 2 cups frozen whipped topping, thawed

Yields 12 mini pies

To make the crust, crush the graham crackers (I used a food processor). Melt the margarine and add to the cracker crumbs, mixing thoroughly.

Press into muffin pan cups (or pie dish if you're making the regular version).

To make the filling, melt the marshmallows in milk in a double boiler. Using a double boiler is important to avoid burning the marshmallows. Cool.

Add Creme de Menthe and Creme de Cacao. IF you're like me, you may be tempted to add in extra Creme de Menthe. Try not to do this as it will prevent the filling from freezing appropriately. Fold in whipped cream until smooth.

Pour into pie shell(s) and place in the freezer for several hours, or until firm.

Garnish with a dollop of whipped cream and a couple mint leaves, if desired. Enjoy!

White Chicken Chili with a Kick

Ingredients:
2 tbsp vegetable oil
2 onions, chopped
1 green pepper, chopped
7 cloves garlic, crushed
8 oz diced jalapeño
12 oz diced green chiles
1 1/2 tbsp ground cumin
2 tsp dried oregano
2 tsp ground cayenne pepper
1 tsp coriander
1 tsp garlic salt
2 cups chicken broth
4 cups cooked shredded chicken
4 cans cannelini beans, drained
1 can great northern beans, drained
1 can black beans, drained
1 can fire roasted tomatoes, drained
1 can yellow corn, drained
1 cup shredded Monterey Jack cheese
Cilantro (optional as garnish)

Yields about 8-10 servings.

Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper and saute until tender.

Add in garlic, jalapeño, chiles, cumin, oregano, cayenne pepper, coriander, and garlic salt.

Stir ingredients together and simmer for about 5 minutes.

Mix in the broth, the chicken, and the white beans.

Stir in the black beans, tomatoes, and corn.



Continue to simmer for 15-20 minutes, stirring occasionally. Mix in the cheese.

Serve with a little cheese sprinkled on top, and cilantro, if desired.

Source: allrecipes.com



Grilled Pork Chops with Apple Chutney

We made these when Clay's parents were over for "Thanksgiving" dinner. They came the night before Thanksgiving, and since all of us were going to have turkey the next day, we decided to do something different. Clay and I had made these pork chops before, and loved them, so we thought they'd be a great choice.

Ingredients:
Chutney:
1 tbsp butter
5 cups cubed peeled apple (I used Granny Smith)
1/4 cup dried cranberries
3 tbsp brown sugar
3 tbsp cider vinegar
2 tsp minced peeled fresh ginger
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp allspice

Pork:
3/4 tsp ground chipotle chili pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp black pepper
4 bone-in pork chops
Cooking spray

Yield: 4 servings

To prepare chutney, melt the butter in a skillet over medium-high heat. Add in the apple, and saute until it starts to brown. Add in the cranberries and stir. Then add in the brown sugar, cider vinegar, ginger, salt, mustard, and allspice. Bring to a boil. Reduce heat to low, and simmer until apples are soft, stirring occasionally.

While the chutney is simmering, combine the chipotle pepper, salt, garlic powder, coriander, and pepper in a small bowl. Mix together.

 
Lay the pork chops out on a baking pan, and sprinkle each side with the mixed spices.



Sear pork chops over high heat on the grill for about 4 minutes on each side (or until desired level of doneness is reached).

Continue to stir chutney occasionally while pork is cooking.

 

Once the pork is cooked, top with the apple chutney. I served it with a Gorgonzola and walnut risotto, and green bean bundles. Yum!

Source: Cooking Light recipe

Bacon & Egg "Muffins"

These are super easy, and super tasty! You can play around with the ingredients that you add in with the egg to mix it up a bit each time you make them. I've also made them with ham slices instead of bacon.

 

Ingredients:
5 large eggs
4 tbsp chopped chives
4 tbsp chopped onion
1/4 cup shredded cheddar
1/4 cup shredded monterey jack
12 strips of bacon
Salt
Pepper

Yield: 6 servings
Prep time: 5 minutes
Cook time: 20 minutes

Preheat oven to 350 degrees. Lay out two slices of bacon in an X in six of the cups in a muffin pan.

Beat eggs in a bowl. Pour equal amounts in each of the six muffin cups.

 

Sprinkle equal amounts of the chives, onions, and cheeses on top of the egg. Add a pinch of salt and pepper to each cup.

 

Add the cheese on top.

Fold the bacon ends back over the top of the egg mixture. 

Bake at 350 degrees for 15 minutes on the middle oven rack.

Apple Pie Bites

So I totally have to give credit for this post to my sister, Kristen. She made these over the weekend and they were so good I just had to share!

The recipe yields 8 pieces, but is easily doubled...or tripled, or quadrupled ;) (When she made it this weekend, she doubled it, as you will see reflected in the pictures.)

Ingredients:
1 refrigerated uncooked pie crust brought to room temperature
1 apple (Granny Smith seems to be the favorite for this recipe so far)
3 tbsp butter, melted
2/3 cup sugar
2 tsp cinnamon

Preheat oven to 425 degrees. Start by peeling the apple and cutting it into eight slices, removing the core.

Melt the butter in a small bowl. While the butter is melting, mix together the sugar and cinnamon. The ratio here can be adjusted to your taste, depending on how much cinnamon you like your apple pie. You could also add cloves and/or nutmeg if desired.

Lay the pie crust out on a large cutting board, and brush melted butter over it, covering the entire surface.

Sprinkle the cinnamon and sugar mixture over the entire crust.

Slice the crust into eight strips (about an inch or so wide each).

Place a slice of apple at the end of an individual crust strip, and roll the apple to wrap the strip around it, covering the entire slice. Place on an ungreased baking sheet. Continue to wrap all the apples in the crust.

Brush melted butter over the tops of each piece, and then sprinkle with the cinnamon and sugar mixture again.

Bake at 425 degrees for 8-10 minutes, or until the crust starts to brown. Let cool on the pan for about a minute, then use a spatula to remove the pieces and place them on a cooling rack or serving platter. Removing them from the baking sheet while they are still warm will help prevent the bottoms from sticking to the pan. These are extra delicious served with a little vanilla ice cream....YUM!

Squash Casserole

This is one of my all-time favorite Thanksgiving recipes. We've had it at our family Thanksgiving table for as long as I can remember. Aside from just being delicious, this recipe is great because it's easy to make, travels well, and is even better the next day!

As outlined below, this recipe yields about 8 servings, but is easily doubled if you are serving a large group.

Ingredients:
2 lbs yellow squash
1/2 cup chopped onion (I sometimes add a little more)
8 oz. sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or 3 tbsp fresh basil)
3/4 cup shredded cheddar, plus extra to sprinkle on top
2 oz bacon bits
Cornbread stuffing mix
Panko bread crumbs
Paprika

Wash and slice squash. Place in a large pot with the onion and add just enough water to cover the veggies.

 Boil until squash is tender. Drain thoroughly. (The draining is really important - if it's not drained well you will end up with a soupy mixture, which is not what we're aiming for.)

Pour drained squash and onions into a large bowl, and mix in the sour cream, salt, pepper, basil, cheese, and bacon bits.

Add the stuffing to the mixture until you get the desired consistency (I usually add between 1/2 and 1 cup).

 Pour into a greased 2-qt casserole dish, and top with cheese, a handful of panko, and a few sprinkles of paprika.

Bake at 350 degrees for 20 minutes. You can also prepare the squash mixture in advance and add the toppings just before you bake it.