Recipes

Chocolate Cream Pie in under 15 minutes:
1 large box Jello instant chocolate pudding.
1 Chocolate graham cracker crust
1 Hershey's chocolate bar
1 1/2 c whole Milk
1 c Half and Half
2 tsp confectionate sugar (powdered sugar)
Whipping Cream (Has to be the real thing...cool whip won't due)
Fresh Strawberries or Rasberries as garnish when served

Mix 1 1/2 cups whole milk and 1 cup half and half with the jello pudding. Mix 2 minutes with wire whisk
Pour into pie shell, refridegerate 2 hours

In a bowl, mix whipping cream and 2 teaspoons confectioners sugar. Mix with electric mixer or by hand until cream is stiff. Put this onto of the pie, approx 1 hour prior to serving. top with chocolate shavings from chocolate bar. It is easy to use a peeler to make the shavings and it works better if the candy bar is cold.

I have served this pie to the most finicky pie eaters and they think it is from scratch... I promise that this is something that people will rave about. It is the half and half and the real whipped cream that makes all the difference.

Coconut Cream Pie in under 15 minutes:
1 large box Jello French Vanilla instant pudding.
1 plain graham cracker crust
2 handfuls of sweetened shredded coconut
1 small can coconut milk
1 1/2 c whole Milk
1 1/2 c Half and Half
2 tsp extra fine sugar
Whipping Cream (Has to be the real thing...cool whip won't due)
Fresh Strawberries or Rasberries as garnish when served

Mix whole milk, half and half and cocunut milk with the jello pudding. Mix 2 minutes with wire whisk. Put 1 handful of shredded coconut in the bottom of the graham cracker crust. Pour filling mix into pie shell, refridegerate 2 hours

In a bowl, mix whipping cream and 2 teaspoons sugar. Mix with electric mixer or by hand until cream is stiff. Put this onto of the pie, approx 1 hour prior to serving. top with browned shredded coconut.

I have served this pie to the most finicky pie eaters and they think it is from scratch... I promise that this is something that people will rave about. It is the half and half and the real whipped cream that makes all the difference.

Salmon Wellington

1 salmon filet - boneless enough for 4 (remove skin)
1/2 lg sweet onion - dice
1 c sliced baby portabello mushrooms
1 c sliced shitake mushrooms
olive oil
Dill weed
Salt
12 oz sour cream
1 can crabmeat
1 puff pastry sheet(from frozen food section)
Bernaise Sauce (packet will do)

Pastry
Take pastry out of freezer and let set until room temperature (approx 30
minutes)

Filling (make first)
In a fry pan saute diced onions in 1 tbsp olive oil. When tender add
mushrooms (you may need to add a little more olive oil)
Add 2 Tbsp Dill weed (or to your taste)with a dash of salt (to taste)
Saute until tender
Add sour cream and crabmeat then cook on medium heat until reduced to a thick mixture.
Remove from heat and place aside in a bowl to cool slightly.

Preheat oven to 400 degrees

In same pan medium heat -
add approx 1 Tbsp of olive oil and heat -
quickly sear Salmon on both sides -
do not cook all the way through, this is just to seal in the juices.

Remove from heat.

Unwrap puff pastry and roll dough until it can fit around salmon -
do this on a slightly floured surface.

Place salmon in the middle of the dough - (flat side of the filet down) -
put filling mixture on top of the salmon -
fold pastry and pinch sides and top closed.

Place in oven and back for 30 minutes (be careful not to over cook salmon) - dough should be nice and medium brown.

Let set 5 minutes.

Serve in slices with bernaise sauce over the top (you can use a package
bernaise sauce if you do not want to make from scratch.

Potato cheese soup

3 to 4 lbs of potatoes cut into large cubes or small chunks
3 stalks celery, chopped
1 medium onion chopped
3 chicken flavored bouillon cubes
3 carrots finely chopped or grated
½ cup of white wine (optional)
2 tsp salt
1 tblsp pepper
2 tsp parsley flakes or ground parsley

1 lb velveeta cheese cubed
½ cup of flour mixed well with ½ cup milk, to thicken soup mixture
3/4 to 1 quart of milk

Place the 1st 9 ingredients in a large Stock pot or Dutch oven.

Pour enough water to cover all ingredients and bring to boil. Reduce heat
and simmer for 10 to 15 minutes or until vegetables are tender. Increase
heat to slow boil. While wisking, gradually add the flour/milk mixture
into the soup and stir frequently to thicken (you may need more or less of
the flour mixture depending upon how thick you want the soup). Reduce heat
and add the milk and then add cheese and stir to allow to dissolve into the
soup.

Serve with French bread for dipping.

Delicious!! Enjoy.

Other great recipes can be found at:
Food Network