Eliza Smith
December 2016

Roasted Pepper Bruschetta, Penne Gemelli and Panna Cotta

Kristy Williams

November 2016

Roasted Pepper Bruschetta

Take the seeds out of the peppers (I use small sweet peppers), roast at 350 for 25-30 minutes (the goal is to make them soft)

Slice and toast bread (I used baguettes at lunch club but prefer a bigger loaf)

Combine gorgonzola cheese with heavy cream (I did 4 oz gorgonzola with 1 cup cream and it served 12 people) and heat on stove (it is worth buying the nicer, more expensive cheese for this)

Put pepper (whole or cut up) on bread and cover in gorgonzola sauce

Penne Gemelli

2 cups green grapes, halved

2 cups pre-cooked shrimp

2 cups zucchini, sliced thin and quartered

¼ cup Sambuca (hard to find so call around to liquor stores before going to one)

1 ½ cup heavy cream

2 cups cherry tomatoes (I halved them for lunch club but you can forgo that if you want)

1 pound penne

Put shrimp on stove, put grapes and zucchini in right after
Add sambuca but take off stove to do so
Add cream and let boil
Add cherry tomatoes and don't cook long
Pour 1 pound cooked penne on top and mix in
Add some salt and top with parsley and Parmesan

(I made a double recipe for lunch club – it makes a lot!)

Panna Cotta
(makes about 5-6 servings)
½ cup 2% milk
2 cup heavy cream
½ cup sugar
1 pkg unflavored gelatin
2 tsp vanilla

Mix cream, milk, sugar, vanilla, gelatin in blender
Put in stove on low, stir with whisk until it simmers
Ladle into ramekins
4 hours in the fridge (can make the night before)

Decorate with berry purée (I pureed one cup strawberries with one of the big packages of fresh rapsberries, and added just under ½ c sugar), powder sugar, mint, crushed cookies

Whole Chicken, Broccoli, Potatoes, Salad, and Chocolate Bundt Cake

Maria Rojas and Lorie Camacho
October 2016

Roasted chicken

1 whole chicken
Olive oil
Minced garlic
1 lemon cut in half
Rosemary
Thyme
Sea Salt

Clean chicken and pat dry. Drizzle olive oil all over chicken and sprinkle sea salt over it; cover it in minced garlic (1.5 tsp approx). Rub it all together all over chicken. Put lemon halves in cavity of chicken. Place a sprig of fresh thyme and a sprig of fresh rosemary in cavity.
Put in roasting pan and place in oven at 400 degrees for 60-75 min.

Rosemary garlic potatoes

Cut up 2-3 lbs of white or red potatoesand place in a baking dish/Pyrex and drizzle with olive oil, sea salt and garlic powder. Place a couple of sprigs of fresh rosemary in there and bake at 400 for about 40 min.

CHOCOLATE CHIP BUNDT CAKE

                                                                from Patti Nelson

1 pkg. Devil's Food cake mix

4 eggs

1/2 pt. sour cream  (1 cup)

1/2 C. salad oil

1/2 C. warm water

1 small pkg. instant chocolate pudding mix

1 1/2 C. chocolate chips (a little less if you want)

Combine cake mix, eggs, sour cream, oil, water and pudding mix together.  Do not beat too much.

Pour into buttered and lightly floured Bundt pan.  Sprinkle with chocolate chips.

Bake at 350 degrees for 40‑45 minutes, or until done.  Cool in pan for 10 minutes.  Remove from pan.  When completely cool, dust with confectioners sugar if desired.  "Very moist and delicious!"

Chocolate glaze:
Melt:
3/4 chocolate chips
3Tbs butter

Stir in
1Tbs light caro syrup
1tsp vanilla

Drizzle on top.

 

I sometimes serve it plain but more often do a chocolate glaze.

Salted Caramel Chocolate Chip Cookie Bars and Spinach Prosciutto Pasta 

Kellie Marzetta
September 2016

Salted Caramel Chocolate Chip Cookie Bars

YIELD: 30 bars

PREP TIME: 15 minutes

COOK TIME: 30 minutes

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 2 cups semisweet chocolate chips
• 14 ounce can sweetened condensed milk
• 10 ounces soft caramels, unwrapped
• 1 teaspoon flaked sea salt

Directions:

1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray. (I just used parchment paper) 
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
3. Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.
4. Press half of the cookie dough into the bottom of the prepared baking dish.
5. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
6. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.
7. Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

Spinach  Prosciutto Pasta

1lb mini farfalle (or whichever pasta you prefer)

1 shallot-chopped

1 10oz frozen spinach - thawed and drained

Prosciutto -cubed or about 3oz sliced 

2tsp olive oil 

1 qt heavy cream

1-1/12 C grated Parmesan cheese

1. Cook pasta about 6 min. Al dente - drain pasta and put back into pot.  

2. While pasta is cooking, heat olive oil & shallot till transparent. 

3. Add spinach and prosciutto. Make sure to cook all liquid out. 

4. Add heavy cream. Bring to simmer, careful not to scald the cream. 

5.  Remove from heat, add the Parmesan cheese till smooth. 

6. Pour sauce over top of pasta, stir till well coated. Serve warm. 

Serve with Caesar salad and garlic bread. 

Tinga Tacos/ Rice/ Mississippi Mud Brownies

August 2016
Ariel Laughton

TINGA CHICKEN TACOS

2pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

2tablespoons vegetable oil

1onion, halved and sliced thin

3garlic cloves, minced

1teaspoon ground cumin

¼teaspoon ground cinnamon

1(14.5-ounce) can fire-roasted diced tomatoes

½cup chicken broth

2tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce

½teaspoon brown sugar

1teaspoon grated lime zest plus 2 tablespoons juice

TACOS

12(6-inch) corn tortillas, warmed

1avocado, halved, pitted, and cut into ½-inch pieces

2ounces Cotija cheese, crumbled (½ cup)

6scallions, minced

minced fresh cilantro

Lime wedges

1. FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Add half of chicken and brown on both sides, 3 to 4 minutes per side. Transfer to large plate. Repeat with remaining chicken.

2. Reduce heat to medium, add remaining 1 tablespoon oil to now-empty pot, and heat until shimmering. Add onion and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, and cinnamon and cook until fragrant, about 1 minute. Add tomatoes, broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits.

3. Return chicken to pot, reduce heat to medium-low, cover, and simmer until meat registers 195 degrees, 15 to 20 minutes, flipping chicken after 5 minutes. Transfer chicken to cutting board.

4. Transfer cooking liquid to blender and process until smooth, 15 to 30 seconds. Return sauce to pot. When cool enough to handle, use two forks to shred chicken into bite-size pieces. Return chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Stir in lime zest and juice. Season with salt and pepper to taste.

5. FOR THE TACOS: Spoon chicken into center of each warm tortilla and serve, passing avocado, Cotija, scallions, cilantro, and lime wedges separately.

Spanish Rice

Ingredients

• 2 Tablespoons canned chopped green chilies
• 1 can diced tomatoes
• 2 cups long-grain white rice
• ⅓ cup oil
• ½ large yellow onion, finely chopped
• 2 Tablespoons minced garlic
• 2 cups chicken broth
• 1 Tablespoon tomato paste
• ½ teaspoon salt
• ½ cup chopped cilantro

Instructions

1. Preheat the oven to 350°F. Combine chilies and diced tomatoes (plus liquid) in the bowl of a food processor, and pulse until mostly smooth; set aside. Put the rice in a strainer and rinse with cold water until the water runs clear. Shake as much water out as possible. Pour oil into the bottom of a dutch oven over medium heat. Add rice and saute until just beginning to turn golden, about 10 minutes. Add onions and garlic, and cook until onions are tranlucent. Add chicken broth, tomato paste, salt, and reserved tomato/chili mixture and stir to combine. Bring to a boil, cover, and place in the oven. Bake 15 minutes. Remove from oven, stir, replace cover, and bake another 15-20 minutes, until the rice is nice, fluffy, and dry. Stir in cilantro and cover until ready to serve
2. Mississippi Mud Brownies
3. Ingredients
4. 1 1/2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
5. 2 cups sugar
6. 1/2 cup unsweetened cocoa powder
7. 2 teaspoons baking powder
8. 1/2 teaspoons table salt
9. 1 cup (2 sticks) melted butter (no substitutions)
10. 3 eggs, lightly beaten
11. 1 tablespoon vanilla extract
12. 1 cup dark or semi-sweet chocolate chips or chunks
13. 3 cups mini marshmallows (or enough flat marshmallows to cover a 9x13" pan)

Frosting

1. 1/2 cup melted butter
2. 1/3 cup unsweetened cocoa powder
3. 1/3 cup evaporated milk or whole milk
4. 1 pound powdered sugar
5. 1 teaspoon vanilla

1. Preheat oven to 350. Lightly grease (and flour, if desired) a 9x13" pan and set aside.
2. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 25-40 minutes (or a little less if using a metal pan; please check out the notes on baking times in the post because they can vary as wildly as a drunken party at Tim Riggins' house) or until a pick inserted into the center of the brownies comes out clean.
3. When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and cool completely.
4. While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

Mediterranean Chicken Wraps and Tomatoes with Feta with Creamy Berries

Lydia Liddle
July 2016

Mediterranean Chicken Wrap

·         4 cups cooked and shredded chicken

·         4 ounces crumbled feta cheese (about 1 cup)

·         1/2 cup plain Greek yogurt

·         1/2 cup jarred roasted red peppers, patted dry and chopped

·         1/2 cup black or kalamata olives, chopped

·         1 teaspoon fresh lemon zest

·         2 teaspoons fresh lemon juice

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         4 (12-inch) flour tortillas, white or whole wheat

·         4 ounces baby arugula or spinach (about 4 cups)

DIRECTIONS

1.       In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.

2.       Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.

3.       Use a serrated knife to slice in half. Serve.

Tomato-Feta Salad

2 cups diced cherry tomatoes

1 cup feta

Fresh basil leaves, chopped

Salt & Pepper to taste

Mix together and serve with pita chips

Berries & Cream

Frozen mixed berries

Top with French Vanilla coffee creamer

Asian Salad with Berries On A Cloud and Magic Layered Brownies

Jen Bowen
June 2016

Asian Salad

Directions

Salad: Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing.

Dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

*For the lunch I didn’t have the celery or baby corn. I substituted red pepper. I also didn’t have the minced jalapeno.

Recipe courtesy of Food Network Magazine. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-salad-recipe.html?oc=linkback

Berries on a Cloud

Ingredients

    Meringue:

    6 large egg whites

    1/2 teaspoon cream of tartar

    1/4 teaspoon salt

    1 1/2 cups granulated sugar

    Topping:

    8 ounces cream cheese, softened

    1 1/4 cups powdered sugar

    1 teaspoon vanilla

    2 cups heavy whipping cream

    Berry Topping:

    16 ounces frozen sweet cherries

    1/2 cup sugar

    3/4 cup cold water

    1 tablespoon fresh lemon juice

    1 tablespoon cornstarch

    2 cups sliced fresh strawberries

Directions

    Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.

    Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).

    Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.

    At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.

    Cover and refrigerate for at least 4 hours or up to overnight.

    When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

Recipe source: http://www.melskitchencafe.com/berries-on-a-cloud-best-dessert-of-the-summer/

Magic Layered Brownies

Yield: Makes 9X13-inch pan of brownies

Ingredients

    Brownies:

    1/2 cup (1 stick) butter

    6 ounces unsweetened chocolate

    2 cups sugar

    4 large eggs

    1/4 teaspoon salt

    1 cup all-purpose flour

    1 teaspoon pure vanilla extract

    Browned Butter Frosting:

    1/2 cup (1 stick) butter

    2 cups powdered sugar

    1/4 cup heavy cream

    1 teaspoon pure vanilla extract

    Glaze:

    3 tablespoons butter

    4 ounces bittersweet or semisweet chocolate, chopped

Directions

    Preheat the oven to 300 degrees F. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.

    For the brownies, in a small saucepan, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3-4 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.

    Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly. Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).

    For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat. Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.

    Spread the frosting over the cooled brownies.

    For the glaze, melt the butter and chocolate together in the microwave or on the stovetop until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife or offset spatula). Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold.

Recipe source: http://www.melskitchencafe.com/magical-layered-brownies/

Meatball Subs and Cannoli

Sara Smith

May 2016

Meatball recipe adapted from Food Network Magazine; Sauce by Our Best Bites

Ingredients:

Sauce

1-2 tablespoons extra-virgin olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2 28-ounce cans crushed tomatoes
1 8-ounce can tomato sauce
1/2 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1/2 teaspoon Italian seasoning
1-2 tablespoons sugar (to taste)
1/4 teaspoon baking soda
1/4-1/2 teaspoon red pepper flakes
about 1″-2″ cube of hard, dry Parmesan cheese (optional)
kosher salt to taste

Meatballs

1 pound lean ground beef (I use 93/7)
1 pound spicy Italian pork sausage
2 1/2 tablespoons dehydrated onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley, plus more for garnish
1 large egg, beaten
1/2 cup grated fresh Parmesan cheese
12 ounces ricotta cheese
1 1/2 teaspoons kosher salt
3/4 cup Italian-seasoned panko bread crumbs
Provolone or mozzarella cheese
Slider rolls (sweet Hawaiian rolls are amazing), baguette, or hoagie rolls

Instructions:

To make the sauce, heat the olive oil a large saucepan or skillet over medium heat. When it’s hot, add the chopped garlic and onions and cook, stirring frequently, until the onions are translucent and the garlic is fragrant. Add the crushed tomatoes, fresh basil, parsley, thyme, Italian seasoning, sugar, baking soda, red pepper flakes, and the Parmesan cheese rind (if using). Bring to a simmer and then reduce heat to low and cover, stirring occasionally (you’ll just let it simmer until the meatballs are ready; if, for whatever reason, the meatballs are ready when you put the sauce together, you’ll want it to simmer for about 20-30 minutes before adding the meatballs).

Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray. Set aside. Heat your oven to 425.

To make the meatballs, combine all the ingredients except for the provolone/mozzarella and the rolls. Using a tablespoon measuring spoon or cookie scoop, scoop the meat mixture out by heaping tablespoons-full and form them into meatballs. Place the uncooked meatballs on the baking sheet. Bake for 10-15 minutes or until browned (they will not be cooked through). Remove from the oven and transfer the meatballs to the sauce. Simmer for 15-20 minutes or until the meatballs are cooked through.

To serve, place the meatballs on your bread of choice. Top with sauce, Parmesan (the powdery stuff in the green can is actually kind of amazing right here, right now), mozzarella or provolone, and chopped fresh Italian parsley. Makes…a lot. Probably in the neighborhood of 40 meatballs.

Cannoli 

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine

Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips

For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat.

Chicken Salad Croissant and Fruit Salad

Marne Stott
April 2016

Shrimp Tacos with Raspberry Cheesecake Pie

Melissa Sherwood
March 2016

Shells

Corn Tortillas

Canola Oil

-          Wait for the oil to be hot before frying

-          Fry the tortillas in the oil until firm

-          After frying, place on a plate with a paper towel to drain the oil

-     Sprinkle with salt

Taco Filling – mix all ingredients and serve

1 bunch of cilantro (remove the leaves and dice them)

1 lime (squeezed)

1 lemon (squeezed)

3/4 can of frozen orange juice concentrate (defrosted and not mixed with water)

2 tsp of seasoning salt

4 Large tomatoes (seeded and diced)

1 Yellow Bell Pepper (diced)

1 Red bell pepper

1 Green bell pepper (diced)

1/2 purple onion (diced)

2 avocados (ripe but still firm and diced)

1 serrano pepper seeded and diced

1 jalapeno pepper seeded and diced

2 cloves of garlic

ADD LAST: 

1 bag of frozen cooked shrimp (defrost, rinse, dry, and detail before putting in the bowl)

Optional (but better)

2 plantains (fried until slightly firm and diced)

Spanish Rice

Sautee minced garlic and white onion
add rice and saute
cook as normal rice in tomato bouillon, garlic, and white onion
add tomatoes if you would like

Chocolate Raspberry Pie

Recipe taken from: Taste of Home

Serves: 6 – 8

Prep: 30 + chilling Bake: 15 mins + cooling

Ingredients

Pastry for single-crust pie (9 inches)

3 TBSP sugar

1 TBSP cornstarch

2 cups fresh or frozen unsweetened raspberries, thawed  * it’s important to not use more than 2 cups

FILLING:

1 package (8oz) cream cheese, softened

1/3 cup sugar

½ teaspoon vanilla extract

½ cup heavy whipping cream, whipped

TOPPING:

2 oz semisweet chocolate

3 TBSP butter

Directions

Line unpricked pie shell with a double thickness of heavy –duty foil.  Bake at 450*F for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch.  Stir in the raspberries; bring to a boil over medium heat.  Boil and stir for 2 minutes.  Remove from the heat; cool for 15 minutes.  Spread into shell; refrigerate.

In a large bowl, beat the cream cheese, sugar and vanilla until fluffy.  Fold in whipped cream.  Carefully spread over raspberry layer.  Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.  Cool for 4-5 minutes.  Pour over filling.  (Be sure to spread the chocolate very thin-it makes it easier to cut the pie when serving)  Cover and chill for at least 2 hours. Store in the refrigerator.