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