Chocolate Bar Pie

Serving: 6

Ingredients

1. 6 mini graham cracker pie crusts 

2. 2 tablespoons of margarine

3. 2 8 oz. containers of Cool Whip

4. 2 Hershey's Milk Chocolate with Almonds bar  

5. 8 mini Take 5 bars 

Directions

1. Put aside the 6 mini pie crusts 

2. Over a double saucepan, on medium-low heat, place a tablespoon of margarine and allow to melt. Once melted, place one of the Hershey's Chocolate bar in with the margarine and continue to stir until both are well combined and melted

3. Place about two tablespoons of the melted chocolate on the bottom of each pie crust. 

4. Place the mini pie crusts in the fridge to cool

5. Place the cool whip in a bowl and set aside

6. Meanwhile, place a tablespoon of margarine over a double saucepan on medium-low heat. Once melted, add in the second Hershey bar and the Take 5 bars until the chocolate is creamy. 

7. Continue to stir for about a minute off the burner and pour the creamy chocolate in the bowl with the cool whip

8. Fold the smooth chocolate in with the cool whip 

9. Evenly divide the cool whip mixture between the 6 mini pie crusts

10. Place in fridge for about 30 minutes. Enjoy! 

Stuffed Tomato

Serving: 6

Ingredients

1. 4 cups of cooked red Quinoa 

2. 8 large tomatoes

3. 2 chicken thighs

4. 1/2 cup of sweet barbecue sauce

5. 2 cups of spinach leaves

6. 1/4 tablespoon of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.

2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.

3. Bake chicken for 30 minutes.

4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  

5. Chop chicken into 1/4th inch or bite size pieces and set aside.

6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes

7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.

8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.

9. Add the filling into the tomatoes.

10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 

11. Take a baking tray and spray with cooking oil.  

12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.   

Sautéed Mushroom Parmesan

Serving: 3

Ingredients

1. 2 tablespoons of olive oil

2. 1 teaspoon of paprika

3. 2 1/2 cups of chopped mushrooms

4. 1/4 cup of corn

5. 1/4-1/3 cup of grated fresh parmesan cheese

6. 1 cup of chopped onions

7. salt to taste

Directions

1. Take a large frying pan.  Coat the bottom with olive oil.

2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.

3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.

Puppy Chow

Serving: 15

Ingredients:

1. 7 cups Honey Nut Chex Cereal 12.5 oz box

2. 1 cup Nutella

3. 1 cup chunky peanut butter

4. 1/2 cup powdered sugar

Directions:

1. Melt peanut butter and Nutella on a stovetop or microwave.

2. In a large bowl mix the melted Nutella and peanut with the Chex cereal.

3. Let cool for around 20 minutes. Make sure it doesn't harden.

4. Slowly add your powdered sugar and mix until the cereal is completely covered.

Caramel Covered Popcorn

We had so much fun making this fun snack for the beach with Joy of Kosher.

Click here for the recipe.

Enjoy!

Chocolate Croissant

Serving: 7

Ingredients

1. 1 egg

2. 1 tablespoon of water

3. 2 teaspoons of cinnamon 

4. 16 oz. of Puff Pastry Dough 

5. 3/4 cup of Semi Sweet Chocolate Chips 

6. Powdered sugar for sprinkling 

Directions

1. Thaw puff pastry dough until it is at room temperature 

2. Pre heat oven to 350 degrees 

2. Beat egg, water, and cinnamon in a bowl and set aside 

3. Cut pastry dough into squares, and then in half, into triangles

4. Along the longer side of the triangle, place about a tablespoon of chocolate chips in a row. Fold in the two corners, and then begin rolling the triangle starting from the longer side

5. Once folded, brush the croissant with the egg wash 

6. Place in oven for about 30 minutes or until golden brown. Serve warm and enjoy! 

Hershey's Cookies 'N' Creme Popcorn

Serving: 6

Ingredients

1. 6 cups of popcorn 

2  1 tablespoon margarine

3. 1/4 cup milk 

4. 8 oz. of Hershey's Milk Chocolate bar 

5. 8 oz. of Hershey's Cookies 'N' Creme bar 

Directions 

1. Separate popcorn into 2 bowls and set aside

2. Divide the margarine and milk in half (half for the chocolate covered popcorn and the other half for the Cookies 'N' Creme covered popcorn)

3. Using a double saucepan, melt half of the margarine. Once melted, add in the Hershey's Milk Chocolate bar while slowly stirring in the milk. Continue stirring until all ingredients are a smooth thick texture

4. Pour mixture into one bowl of the divided popcorn and slowly mix the popcorn until it is completely covered in the chocolate

5. Repeat the process for the Cookies 'N' Creme bar for the second batch of popcorn 

6. Let both batches cool for about 15 minutes before combining into the same bowl. Enjoy!