Compiled Recipe – Fresh and Creamy Lime Pie

Fresh and Creamy Lime Pie

* ½ recipe Whole Wheat Pie Crust, blind baked according to package directions

(For the filling)
* 9 oz. sugar (1 1/3 cup; 255 grams)
* 1 ½ oz. cornstarch (about 1/3 cup plus 1 tablespoon; 42 grams)
* ¼ tsp. (1 gram) Diamond Crystal kosher salt; for table salt, use about half as much by volume or weight
* 4 large eggs (about 7 ounces; 195 grams)
* ¼ oz. lime zest (about 2 tablespoons; 7 grams) from about 4 limes
* 8 oz. fresh lime juice (about 1 cup; 225 grams) , from about 8 limes
* 16 oz. milk, any percentage will do (about 2 cups; 455 grams)
* ¼ tsp. rosewater (optional)

(For the Topping)
* swiss meringue, full or half batch , as desired

1) Getting Ready: In a 9-inch glass pie dish, prepare and blind-bake the whole wheat pie crust according to the directions in the recipe. This can be done up to a week in advance; crust can be held at room temperature if wrapped tightly in plastic.

2) For the Filling: In a 3-quart stainless steel saucier, combine sugar, cornstarch, and salt and mix until smooth, then whisk in eggs, lime zest, and lime juice, followed by milk. Cook over medium-low heat, whisking constantly but gently, until hot to the touch, about 5 minutes.

3) Increase heat to medium and continue whisking until thick, about 3 minutes longer. When custard begins to bubble, set a timer and continue whisking for exactly 2 minutes. (This is important to neutralize a starch-dissolving protein found in egg yolks.) Remove from heat and stir in rosewater, if using. Pour into prepared pie crust. For a silkier texture, first strain through a stainless steel sieve, pushing the thick custard through with a flexible spatula.

4) For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). Prepare Swiss Meringue as directed, making a half or full batch depending on your own personal preference for meringue. Transfer to a piping bag fitted with a large star tip. Starting at the very edge of the pie, pipe meringue kisses over surface of custard until completely covered. Alternatively, spread meringue over custard with the back of a spoon. Place on a wire rack set inside a half sheet pan (this setup minimizes heat transfer to the custard) and bake pie until meringue is well browned, about 15 minutes.

5) To Serve: Cool pie to room temperature, then cover loosely in plastic and refrigerate until no warmer than 60°F (16°C), about 3 1/2 hours. Cut with a wet chef’s knife, rinsing the blade clean with cold water between slices. Wrapped in plastic, leftovers can be refrigerated up to 1 week.



Compiled Recipe – 34 Calorie Mocha Shake

34 Calorie Mocha Shake

* 2/3 cup decaffeinated coffee (or regular, brewed strong and chilled)
* 2/7 ounce hot cocoa mix
* 1 package sweetener
* 1 cup ice
* 2 tbsp. whipped cream
* 1 dash cinnamon (optional)

* In a blender, add chilled coffee, hot chocolate mix, sweetener and ice. Blend until smooth. Pour into a glass. Top with whipped cream. Sprinkle a dash of cinnamon on top, if desired. Serve immediately.

Preparation Tip:
* To chill the coffee quickly, place brewed coffee in the freezer. It will take about 15 minutes.

Shopping Tip:
* Swiss Miss Light or Diet Hot Cocoa Mixes are sold in a box that includes 8 pkgs. Each package has only 25 calories. Most larger supermarkets sell it in the hot cocoa aisle.


Compiled Recipe – Macaroni With Apple and Bacon Salad

Macaroni with Apple and Bacon Salad

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups macaroni salad pasta
* salt and pepper (to taste)
* 2 tbsp. honey
* 1 cup chopped apples, soak in water until ready to use
* 4 to 6 crispy bacon strips, finely chopped
* ¼ cup greek style yogurt
* cilantro or parsley, topping

1) Cook macaroni pasta according to the package. Let cool and set aside.

2) Place all ingredients in a bowl and toss well until well incorporated. Season with salt and pepper.

3) Top with chopped cilantro or parsley before serving. Place in the fridge for at least an hour.



Compiled Recipe – Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

* 8 oz. unsalted butter (2 sticks; 225 grams) , soft but cool, about 65◦F (18◦C), plus more for greasing skillet
* 4 ½ oz. white sugar (2/3 cup; 125 grams)
* 8 oz. light brown sugar (1 cup, gently packed; 225 grams)
* 1 oz. malted milk powder (about ¼ cup; 25 grams)
* ½ oz. vanilla extract (1 tbsp; 15 grams)
* 2 tsps. Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
* 1 tsp. baking soda
* ½ tsp. baking powder
* 1/8 tsp. grated nutmeg
* 1 large egg (about 1 ¾ oz; 50 grams) straight from the fridge
* 12 ½ oz. all-purpose flour, such as Gold Medal (2 ¾ cups , spooned; 355 grams)
* 12 oz. assorted dark, milk or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395 grams)

1) Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

2) Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.


Compiled Recipe – Chocolate Peanut Butter Double Decker Fudge

Chocolate Peanut Butter Double Decker Fudge

* 12 oz. semi-sweet chocolate morsels
* 3 tbsp. unsalted butter
* 10 oz. peanut butter chips
* 1/3 cup creamy peanut butter
* 14 oz. sweetened condensed milk

1) In a glass bowl heat chocolate chips and 12 oz condensed milk in the microwave for about 60-90 seconds, stirring every 30 seconds until melted and smooth.

2) In a separate glass bowl, heat the peanut butter chips, peanut butter, and 8 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. If too thick, stir in remaining 2 oz condensed milk until smooth.

3) Pour chocolate fudge into an 8×8″ pan lined with parchment paper and sprayed lightly with non-stick cooking spray. Spread evenly. Pour peanut butter layer on top, spreading carefully in an even layer. Refrigerate at least 2-4 hours or until set. Cut into small squares and store in a sealed container.



Compiled Recipe – Hot Chocolate Mug Cake

Hot Chocolate Mug Cake

* 3 tbsp. all-purpose flour
* 1 tbsp. hot cocoa mix (Swiss Miss Milk Chocolate with Mini Marshmallows)
* 2 tsp. granulated sugar
* ¼ tsp. baking powder
* 3 tbsp. milk
* ½ tbsp.. vegetable oil
* 5 mini marshmallows

1) Add all ingredients except mini marshmallows into a microwave-safe mug. Mix with a small whisk until batter is smooth. Add in mini marshmallows. If you want them on the top, leave them as is. If you want them mixed into the batter, stir them into the batter.

2) Microwave for about 1 minute, or until cake is cooked. Top of cake should be dry to the touch. Cake is best consumed warm.


Compiled Recipe – Shrimp Macaroni Salad with Corn

Shrimp Macaroni Salad With Corn

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups salad macaroni
* ¼ cup minced carrots
* salt and pepper (to taste)
* 2 tbsp. white sugar, adjust according to taste
* 1/3 cup pickle relish
* ½ kilo shrimp, peeled and de-veined
* 4 cups water
* 1 cup whole corn kernels
* ¼ cup sour cream
* 4 hard-boiled eggs, mashed
* ¼ cup red bell peppers, thinly sliced

1) Cook macaroni pasta according to package and set aside.

2) In another pot, bring water to a boil, season with salt. Place shrimp and cook for about 3-5 minutes. Let cool and chop into bite-size pieces.

3) Combine all ingredients in a bowl; season with salt and pepper. Mix well. Place in the fridge for at least an hour.


Compiled Recipe – Hot Chocolate Cheesecake Dip

Hot Chocolate Cheesecake Dip

* 8 ounces cream cheese
* ½ cup plain greek yogurt
* ½ cup marshmallow crème
* 1 cup hot chocolate mix (powdered Swiss Miss Dark Sensation)
* ¾ cup cool whip (divided)
* mini marshmallow (for garnish)
* candy canes (crushed, for garnish)
* crackers
* cookies
* pretzels

1) Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.

2) Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.

3) Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.


Compiled Recipe – Hot Chocolate and Marshmallow Popcorn

Hot Chocolate and Marshmallow Popcorn

* ½ cup popcorn (unpopped)
* 1 tsp. oil (popcorn)
* 1 tbsp. sea salt
* 1 packet hot chocolate mix (Swiss Miss)
* ½ cup white chocolate chips (Ghirardelli Melting Chips)
* ½ cup mini marshmallows
* ¼ cup milk chocolate (Ghirardelli Melting Chips)

1) Line a baking sheet with wax paper and set aside.

2) Add the popcorn and popcorn oil to a popcorn maker and follow the directions on the machine. If you do not have a popcorn maker then you can replace this with microwave popcorn but you may need to adjust you salt measurement depending on your taste.

3) Pour popcorn onto baking sheet and add salt and marshmallows.

4) Place white chocolate in a microwave safe bowl and cook for 30 second intervals, stirring in between intervals, until the chocolate is melted.

5) Pour ½ the white chocolate and ½ the hot chocolate mix over the popcorn. Using a rubber spatula turn the mixture over to combine.

6) Repeat this step with the remaining white chocolate and hot chocolate mix.

7) Place milk chocolate in a microwave safe bowl and cook for 30 second intervals, stirring in between intervals, until the chocolate is melted

8) Drizzle over the popcorn and allow to the mixture to set for 10 minutes or until the chocolate has a chance to dry.




Compiled Recipe – Durian At Pilit

Durian At Pilit

* 1 ½ cup durian meat (use puyat variety, if available)
* 2 cups milk
* 1 cup coconut milk
* 1 cup sugar
* 1 pinch salt
* 250 grams malagkit rice, or pilit, soaked in water overnight
* 1 cup coconut milk
* ½ cup sugar
* toasted sesame seeds (optional), to garnish
* mint leaves (optional), to garnish

1) Make the durian jam: Combine durian, milk, coconut milk, sugar and salt in a heavy-bottomed pot over low heat. Cook, stirring constantly until smooth, thick and sticky, about 45 minutes.

2) Make the sticky rice: Cook rice in a steamer or bamboo basket according to package directions about 1 hour.

3) Mix coconut milk and sugar in a large bowl until sugar is dissolved. Add rice and mix to continue.

4) Divide sticky rice among serving plates. Top with durian jam. Garnish with sesame seeds and mint leaves, if desired.