Chocolate Pie

My family loves this pie and we can eat a whole one in no time at all.

1 (9 inch) deep dish pie crust, baked

1 1/2 cups sugar

5 tablespoons cocoa

4 tablespoons all-purpose flour

1 (12 ounce) can evaporated milk

4 egg yolks

2 teaspoons vanilla flavoring

4 tablespoons butter or margarine or 1/2 stick

Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don't forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

Meringue for chocolate pie.

4 egg whites

2 tablespoons sugar

Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way.

Note: This pie is good without the meringue, too.

Enjoy!

Valentine's Day Truffles

1 box red velvet cake mix (bake as directed for 13 x 9)
1 can cream cheese frosting
1 package chocolate bark (regular or white chocolate)

Combine the cooked and cooled cake into large bowl.  Mix thoroughly with entire can of frosting.  When combined, roll mixture into quarter-size balls and lay on cookie sheet.   Chill for several hours.  Put sheets in freezer to speed up process.   Melt chocolate in microwave per directions on package.   Melt small amounts at a time, since it hardens quickly.  Using a spoon, dip and roll balls in chocolate and lay on wax paper until firm.

Kara Kimbrough
Clarion Ledger
2/8/12

Chicken on a Can

Wish you could make moist, juicy restaurant-style roasted chicken? It just takes spices and a can of ginger ale. Yep, ginger ale keeps it tender and, 'cause the chicken cooks on the soda can, it roasts all over just like it does on a rotisserie. Serves: 3   Cooking Time:1 hr 10 min

Ingredients
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) can ginger ale
1 (3- to 3-1/2-pound) chicken

Instructions
1.Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil.
2.In a small bowl, combine oil, paprika, onion powder, garlic powder, salt, and pepper; mix well. Open ginger ale and place can on a flat roasting rack in prepared roasting pan.
3.Rub seasoning mixture over chicken, coating completely. Place chicken, cavity down, over soda can.
4.Carefully place chicken in oven and roast for 60 to 70 minutes, or until chicken is no longer pink and its juices run clear. Carefully remove chicken from can; slice and serve.

Tuna Noodle Casserole

Welcome your family home to the comforting taste of Mom's Tuna Noodle Casserole. This timeless recipe is one that never goes out of style, and is sure to bring mouthwatering rewards. Serves: 4   Cooking Time:45 min

Ingredients
1 (8-ounce) package medium egg noodles
2 (10.75-ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (12-ounce) can chunk tuna, drained and flaked
2 cups frozen peas
1/4 teaspoon black pepper
1 cup French-fried onions

Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
2.Prepare noodles according to package directions; drain.
3.In a large bowl, combine soup and milk; mix well. Add noodles, tuna, peas, and pepper. Pour mixture into prepared baking dish then top evenly with French-fried onions.
4.Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately.

Who wouldn't love a nice bowl of crispy, refreshing salad alongside this dish? We recommend serving this up with our Country Coleslaw.

Fruit Salad

This is my favorite fruit salad because you can add all kinds of fruits and nuts and it is so versatile. I make this with whatever I have on hand but love the one below the best!


1 banana, peeled and sliced
1 large apple, unpeeled and chopped
1/2 cup blueberries
1 tablespoon lemon juice
2 teaspoons dry roasted sunflower kernels
8 ounces mandarin oranges, drained
1/4 cup walnut pieces
1/4 cup raisins
1/2 cup miniature marshmallows
3 tablespoons coconut
1/2 cup sour cream
2 tablespoons honey

Place banana and apple in a bowl and drizzle with the lemon juice. Add remaining fruit, nuts, raisins, marshmallows and coconut, mix well. Drizzle with the honey and add sour cream. Serve on lettuce leaves. Makes about 4 to 5 servings. Enjoy!

Note: You can use whatever fruit you have on hand, fruit cocktail and shredded cheese, too.