Icebox Cake

From the Keri Fisher collection

Serves

12

Introduction

This dessert is like a very rich chocolate-cream pie — with no baking necessary. Read more about no-bake summertime desserts in Keri Fisher’s article “Chill out.”

Ingredients

Filling

	¼	cup cornstarch
	¾	cup sugar
	½	cup unsweetened cocoa powder
	~	Pinch of salt
	2	cups whole milk
	8	oz. semisweet chocolate, finely chopped, plus extra for garnish (see Note)
	2	Tbsp. unsalted butter
	1	Tbsp. vanilla
	1	box (14 oz.) graham crackers (see Note)

Topping

	1½	cups heavy cream
	2	Tbsp. sugar
	2	tsp. vanilla

Steps

1. Whisk together the cornstarch, sugar, cocoa, and pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 2 minutes. Remove from heat and whisk in chopped chocolate and butter until melted and smooth. Stir in the 1 tablespoon vanilla and set aside to cool slightly.
2. Arrange one single layer of graham crackers in a pie plate or a 9-inch-by-11-inch baking dish. Top with one-third of the chocolate pudding. Repeat with remaining graham crackers and pudding, ending with a layer of pudding. Refrigerate while you prepare the whipped topping.
3. Combine the heavy cream, sugar, and vanilla in the bowl of a stand mixer and whip until soft peaks form. Spread whipped cream in an even layer on top of pudding. Garnish with grated chocolate.

Notes

If you have a zester or, even better, a Microplane, use it to create chocolate shavings for the garnish.

Graham crackers that aren’t made with hydrogenated oil and high-fructose corn syrup can be hard to find. As a substitute, use any dry, crumbly, neutral-flavored cookie, such as a thin butter cookie.

Peanut Butter Popcorn

I had a friend over to dinner last night and she made this yummy recipe for dessert.  I wanted to remember it so I can make it again sometime!

Pop 1/2 cup kernels or 2 bags microwave popcorn. Sort through and get rid of unpopped kernels.

1/2 cup butter
3/4 cup brown sugar
20 large marshmallows (or 2 cups miniature marshmallows)
Melt those in the microwave. Then add:
1/4-1/2 cup peanut butter
Pour over popcorn and stir. Put in the fridge to unstickify it!! YUMMY!


Thanks Heidi!

Hash-brown Potato Casserole

A Basic and Easy Potato Casserole Recipe

This is a dish I've always been a fan of, but never really made in my house before.  This was so easy and yummy I wanted to add it to the collection!
Ingredients:

1 2-pound bag frozen hash brown potatoes, defrosted
2 cups sour cream
1 10 3/4-ounce can cream of chicken or cream of mushroom soup
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated cheddar cheese
1/4 cup butter, melted
2 cups corn flakes, crushed

Directions:

Preheat oven to 350 degrees F. Combine sour cream, cream of chicken soup, salt, pepper and cheese in a large bowl. Fold in hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. Combine melted butter owith the crushed corn flakes and sprinkle over top. Bake for 45 minutes.

Serves 8