Chocolate Pecan Chess Pie

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts

1/2 cup butter

2 (1-oz.) unsweetened chocolate baking squares

1 (5-oz.) can evaporated milk (2/3 cup)

2 large eggs

2 teaspoons vanilla extract, divided

1 1/2 cups granulated sugar

3 tablespoons unsweetened cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 1/2 cups pecan halves and pieces

2/3 cup firmly packed light brown sugar

1 tablespoon light corn syrup

Preparation

1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.

3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.

4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).

Southern Living

NOVEMBER 201

Lemon Velvet Ice Cream

Just made this for the first time in several years and I had forgotten how good it was.
Very refreshing. No eggs.
Unlike my other ice cream this one is best the day you make it.  It seems to get a little icy the longer it is frozen.

1 tablespoon lemon zest
Juice of 8 lemons
4 cups sugar
1 tablespoon lemon extract
5 cups half and half cream
5 cups heavy whipping cream

Mix all ingredients well and freeze in ice cream freezer.

Favorite Spring Pizza: Shaved Asparagus

Thanks to Smitten Kitchen, I have found my favorite springtime pizza- the shaved asparagus pizza. This lovely, white pizza (no tomato sauce) was a surprising hit even among the male population.

Shaved Asparagus Pizza

1 recipe, simple pizza dough (i use this recipe and make it with half whole wheat flour)
1/2 bundle of asparagus, washed

salt and pepper

ev olive oil

parmesan

fresh mozzarella (i use half pre-shredded and half sliced, fresh mozzarella ball)

optional:

half a lemon

white truffle oil

first, prepare your dough or set it out for its last bit of rising. put your pizza stone in the oven at bake 500 degrees for at least 30 minutes.

secondly, prepare the asparagus: take a vegetable peeler and shave the asparagus stalk from end to end. you can hold onto the tough stem of the asparagus and use it as a handle, then start the "shaving" about an inch up from the base. you don't have to shave perfect long strips, its okay if they break into smaller strips. but go for "ribbons" of the asparagus. continue shaving the stalk until it is too thin to continue. i use about 1/2 a bundle of asparagus for one small-medium sized pizza. place your asparagus ribbons in a small bowl and toss with about 2 tsp of evoo, then season with salt and pepper. let rest in the bowl.

next, stretch your pizza dough. we make our pizzas on parchment paper and then drop onto the hot pizza stone right as we are ready to bake, that way the pizza doesn't get stuck on the hot stone. some people put cornmeal on the stone then stretch the dough on the hot stone, but that never seems to work for us.

lastly, assemble the pizza. drizzle quick bit of evoo on the stretched dough, use the back of your spoon to spread the evoo around. shave parmesan directly on the dough, until its lightly covered. spread your next layer of cheese: the mozzarella. after the cheese is all added, place your asparagus salad on top of the cheese.

bake for about 10-15 minutes at 500.

when you take the pizza out of the oven, you can sprinkle fresh lemon juice or very lightly drizzle white truffle oil (my favorite option). so good.

enjoy!

Caramelized Shallots

6 tablespoons unsalted butter, I only used 4

2 lbs. fresh shallots, peeled with roots intact

3 tablespoons sugar, Terri uses 1 packet Splenda

3 tablespoons good red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped, fresh flat leaf parsley (optional)

Preheat oven to 400 degrees.

Melt butter on cooktop in cast iron skillet or oven proof skillet.

Add the shallots and sugar, toss to coat.

Cook for 10 minutes stirring shallots until they begin to brown.

Add vinegar, salt and pepper, toss well.

Place skillet in oven and roast for 15 to 30 minutes, until they are tender, depending on size of shallots.

Season to taste and toss with parsley.

Ash and B's Favorite Macaroni and Cheese

Barely Adapted from EzraPoundCake.com

Serves 3 to 4 as a main course

1 1/2 cups (6 ounces) grated extra-sharp cheddar

1 cup (4 ounces) grated Monterey Jack

1/2 cup (2 ounces) grated Gruyere

2 1/2 cups milk

3 tablespoons unsalted butter, plus more for the dish

3 tablespoons all-purpose flour

1 teaspoon ground mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Dash of cayenne

1/2 pound (8 ounces) elbow macaroni

1. Preheat the oven to 375 degrees. Set a baking rack in the top-third of the oven. Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish). Set aside.

2. Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl. Transfer 1 cup of cheese to a small bowl; reserve for topping.

3. In a medium saucepan, warm the milk over medium heat.

4. In a Dutch oven or saucepan set over low heat, melt the butter. Add flour immediately; whisk to combine for about 1 minute. Raise the temperature to medium, and slowly whisk in the milk. Bring it to a boil to thicken, whisking the entire time. (You might need to raise the temperature slightly to get things going.)

5. Remove the pan from the heat. Stir in the mustard, salt, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl). Set the cheese sauce aside.

6. Fill a large saucepan with water, and bring it to a boil over high heat. Add macaroni. Return the water to a boil, and cook for about 10 minutes. Drain well, and add pasta to the cheese sauce. Stir to combine. Taste, adjust the seasonings, and add hot sauce, if you wish.

7. Transfer the mixture to the prepared baking dish. Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Brown sugar baked bacon

1/2 lb bacon

1/2 cup brown sugar

1 Tablespoon dry mustard

pinch of cayenne

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a large plastic zip top bag, combine sugar, mustard, and cayenne. Add bacon and toss to coat. Put bacon on lined baking sheet and bake for about 20 minutes.