This is a time consuming recipe, but worth every moment.  Make sure your mixer is up for the challenge before you start.

First, you need a pre-baked pie shell.  Truth be told, I normally buy pre-made pie dough by my friends at Pillsbury and use that.  If you’re a purist and make your own, please use your favorite recipe.  Please DO NOT use a frozen pie crust.  It will ruin the pie.

Ingredients:

• 1 c. softened butter
• 1.5 c. sugar
• 2 tsp. good quality (not imitation) vanilla
• 4 oz. good quality unsweetened baking chocolate
• 5 large eggs, the fresher the better
• Heavy cream for whipping, or use Cool Whip or Reddi-Whip if you prefer

Melt and cool the chocolate.  I suggest using a double boiler to make sure it doesn’t scorch, but if you’re efficient with your microwave, go for it.

Cream butter and sugar together until fluffy.  Add vanilla.  Mix in cooled chocolate.  Add one egg at a time, and beat for a full 5 minutes between each egg.  Spoon mixture into your prepared pie shell.  Cover with plastic wrap and refrigerate.  Just before serving, uncover and top with a generous layer of whipped cream topping.

This is my favorite chili recipe of all time.  It’s best served with crackers and a big glass of milk, but won’t disappoint in Frito Pie, Chili Dogs, or Chili Mac.

There are no beans in this chili.  If you like beans in your chili, add them.  I won’t be offended.

Ingredients:

• 5 lbs. coarse ground chuck (80% lean)
• 2 c diced yellow onion
• 1 c diced celery
• 1 can stewed tomatoes, diced
• 2 green peppers, diced
• 2 jalapenos, diced
• 8 cloves garlic, crushed
• 2 T. Tabasco sauce
• 2 T worcestershire suce
• 1 12 oz. can of your favorite American beer (don’t get all German lager on me, here)
• 1 6 oz. can tomato paste
• 8 T. good quality chili powder
• 1 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 4 c. water

Brown ground beef in large stock pot.  Drain well into colander.  Add onion, celery, green pepper, jalapeno, garlic and tomato paste, and cook for 3 minutes over medium heat.  Add beer and use to deglaze the bits on the bottom.  Return meat to pot.

In separate bowl, mix chili powder, cumin, cayenne and salt.  Add to pot and stir to combine.  Add water, worcestershire, Tabasco, and stewed tomatoes.  Cook and simmer over low heat until reduced to desired consistency, at least an hour.

I love broccoli salad from the grocery store deli, but don’t love the $5.99 a lb. price tag, so I re-created it.

Ingredients:

• 2  broccoli crowns (large)
• 1 red onion
• 1/2 lb. bacon, unless you’re a bacon fiend like Yours Truly, then go ahead and make it a full pound
• 3/4 c. golden raisins, dried cranberries, craisins, or any combination of them
• 3/4 c. sliced almonds, or chopped pecans, or crushed pistachios or….well, pick a nut, and use it.
• 1 c. mayo
• 1/2 c. sugar
• 2 T. white wine vinegar

OPTIONAL:

Cooked tortellini (my son absolutely loves it with the added pasta)

Diced apple

Mozzarella or colby cheese (diced into small bite size pieces)

Early June peas

Cook bacon crisp. Chop broccoli florets into bit size pieces.  I also use the stems after peeling them, but some people don’t like them.  Dice red onion.  I like to blanch the broccoli for 1 minute then shock in cold water.  Drain well.

In a large bowl, mix mayo, 1/2 the sugar, and white wine vinegar.  Taste, and add the remaining sugar to your liking.

Add broccoli, onion, raisins, nuts and bacon (along with any of the optional ingredients)  to the dressing, and mix well.  Best to let the flavors meld for a couple of hours.  Salt & pepper to taste when serving.