No-Bake Pistachio Pudding Pie

 INGREDIENTS

8 ounces cream cheese, softened

3/4 cup milk

1 1/2 cups heavy cream, divided

1 (3.4-ounce) package instant pistachio pudding mix

1/4 cup granulated sugar

1 ready-made oreo crust

2 tablespoons powdered sugar

1/2 cup semi-sweet chocolate chips

2 tablespoons chopped pistachios

INSTRUCTIONS

Iin a large bowl, use a hand-held mixer to beat the cream cheese and a splash of the milk until smooth.

Note: Or you can use a stand mixer.

Gradually beat in the remaining milk and then 1/2 a cup of heavy cream. Once smooth, beat in the pistachio pudding mix and granulated sugar.

Transfer to the oreo crust and spread evenly. Place in refrigerator.

Using a hand-held mixer or stand mixer, beat the remaining 1 cup heavy cream until it starts to thicken. Add powdered sugar and continue to beat until thick.

Spread on top of the pistachio mixture.

Note: If you want to make the pie look more decorative, spread half the whipped cream on the pie and transfer the other half to a pastry bag fitted with a large star tip and pipe it in a ring around the outer edge of the pie like in my pictures.

Place the chocolate chips in a microwave-safe bowl and microvave at 20 second intervals, stirring in between, until melted. Place in a small plastic bag, snip the corner and drizlle on the pie.

Sprinkle pistachios around the outer edge.

Hot Pepper Jam

Ingredient Checklist

2 ½ cups finely chopped red bell peppers

1 cup finely chopped green bell peppers

½ cup finely chopped jalapeno peppers 

1 cup apple cider vinegar 

1 (1.75 ounce) package powdered pectin 

5 cups white sugar

For a spicier jam, decrease sweet red peppers by 1/4 cup, and increase hot peppers by 1/4 cup

Combine peppers and vinegar, bring to a boil then simmer until peppers are tender.

Stir in pectin.  Bring to a boil stirring frequently until it reaches a boil that cannot be stirred down, continue boiling for 1 minute.  Stir in all at once the sugar.  Stir until it is melted. Stir until it reaches a boil that cannot be stirred down then continue boiling for 1 minute. Reduce heat to low and begin filling prepared hot jars. Add seals and rings.  Process in steam canner for 10 minutes.

Minnesota Hot Dish Casserole(with Tater tots)

 2 pounds ground beef , (80/20)

▢1/2 teaspoon kosher salt

▢1/4 teaspoon coarse ground black pepper

▢1 yellow onion , chopped

▢2 tablespoons flour

▢1 cup beef broth

▢1/4 cup whole milk

▢1 tablespoon Worcestershire sauce

▢2 cups cheddar cheese , shredded

▢32 ounces frozen tater tots

Instructions

Preheat the oven to 350 degrees.

Add the ground beef, salt and pepper to a large cast iron skillet on medium high heat and cook until browned, about 5-7 minutes.

Remove the ground beef and add in the onions, cooking for 5-7 minutes or until softened.

Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.

Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.

In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.