{no bake} Triple Layer Chocolate Cream Pie

No bake triple layer chocolate cream pie is a must make for your Holiday table! Three layers of creamy chocolate pudding inside a chocolate cookie crust. No bake, 4 ingredients, and some fridge time is all you need for the best chocolate cream pie dessert. 

Ingredients

• 1 prepared chocolate cookie crumb crust
• 2 boxes (3.4 oz each) instant chocolate pudding mix
• 2 cups half & half
• 1 tub (8 oz) Cool Whip, thawed

Instructions

1. Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until thick and combined. About 1-2 minutes.
2. Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
3. To the remaining chocolat epudding in the mixng bowl, add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
4. Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
5. Let refrigerate for 3-4 hours, or overnight, to allow the flavor to come together and the pie to thicken up. Garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
6. Store leftovers in the fridge for up to 4-5 days.

For best results, it's best to use half & half cream. It's half cream + half milk. It will produce a thicker, sturdier pie. Any milk will work but it may not be as thick.

Source:togetherasfamily.com

Almond Raspberry French Toast Recipe for Two

This elegant dish makes the perfect romantic breakfast, lunch, or dinner for two. Serve it on Valentine's Day to impress your special someone.

Almond Raspberry French Toast has thick slices of French or Italian bread covered in crunchy skillet toasted almonds, topped with fresh raspberries, maple syrup, and a sprinkle of powdered sugar. It is easy and quick to make, ready in just 25 minutes.

Ingredients (Choose US or Metric)

• 3 eggs
• 1/2 cup half-and-half
• 1 Tablespoon sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon pure vanilla extract
• 4 slices bread from a French or Italian loaf
• Canola oil or butter for frying
• 1/2 cup sliced almonds
• 1/2 cup raspberries for topping
• 1 teaspoon powdered sugar for topping
• Pure maple syrup for topping

Instructions

1. Preheat the oven to 350 degrees F (180 C).
2. Cut four thick slices on a diagonal from the French or Italian loaf.
3. In a large shallow bowl, whisk together the eggs, half-and-half, sugar, almond extract and vanilla.
4. Add the bread to the egg mixture and turn gently to coat evenly.
5. Let sit until the bread has soaked up some of the egg mixture, about 1 minute.
6. Preheat an electric skillet to 350 degrees F (180 C). Click here for an electric skillet.
7. Lightly oil the skillet.
8. Spread the almonds on a plate. Remove one piece of bread from the egg mixture, letting the excess liquid drip back into the bowl. Dip one side of the bread into the almonds. Press gently to help the nuts adhere to the bread, then place on an ungreased baking sheet. Click here for a baking sheet.
9. Repeat with the remaining slices of bread.
10. Lightly oil a second baking sheet.
11. Place the bread slices, almond side down, on the skillet and cook until the nuts begin to brown, about 2 minutes.
12. Turn the slices over and cook until golden brown on the other side, about 2 minutes more.
13. Move the slices, almond side down, to the lightly oiled baking sheet.
14. Put the baking sheet with the toast in the oven and bake until the center of the bread is heated through but is still moist, about 10 minutes.
15. Place two pieces of the French toast onto one plate and two pieces onto a second plate, almond side up.
16. Top each with a handful of raspberries and drizzle with maple syrup.
17. Sprinkle the powdered sugar over the French toast, divided evenly between the two plates.

Cioppino (Fisherman’s Stew)

When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter.

Add the clams and bring the stew back to a simmer.

Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer.

Cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. Enjoy!

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 2/3 cup finely chopped shallots, from about 3 shallots
• 3 cloves garlic, minced
• 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
• 1 (28 oz) can crushed tomatoes
• 2 (8 oz) bottles clam juice
• 2 teaspoons sugar
• 1-3/4 teaspoons salt, divided
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
• 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 1-1/2 pounds (about 18) littleneck clams, scrubbed
• 1-1/2 pounds extra large raw shrimp, peeled and deveined
• Fresh chopped Italian parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
2. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
6. When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer; cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
7. Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
8. Make Ahead: The stew — without seafood — can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.

Arroz con pollo (rice with chicken) -Easy Costa Rican Recipe

Arroz con pollo is a popular Costa Rican recipe. Using a rotisserie chicken, this easy family recipe is ready in 30 minutes. Weeknight arroz con pollo!

Ingredients

• 4 C white rice 
• 32 oz chicken stock  or broth (optional)
• 1 tsp achiote/annato paste optional
• 1 1/2 tsp  Salt 
• 1 TB oil
• 1 rotisserie chicken deboned and shredded
• 1 TB butter
• 1 can of mixed vegetables  drained
• handful cilantro
• 1 red pepper cored, seeded and chopped finely
• 1 stalk of celery chopped finely optional
• 1 small white or yellow onion finely chopped
• 2 garlic cloves, pressed
• 3 TB ketchup 
• 3 TB soy sauce 
• 3 TB Salsa Lizano* 

Instructions

1. Start by preparing the rice in the rice cooker. You will prepare the rice the traditional Costa Rican way, lightly coating the bottom of the rice cooker with oil. Measure out the rice and pour it over the oil. Next add the salt and achiote. (Achiote is a colorant commonly used in Latin cooking. It does not affect the flavor of the dish, only the presentation, and for this reason it is optional.  It can be found in most supermarkets in the Latin aisle, or you can order it on Amazon here) (affiliate).
2. Stir the rice and seasonings to fully coat. Measure out equal parts chicken stock to rice (4 cups) and add to the dry rice and stir again. The chicken stock can be replaced by water in this recipe, but you would want to add a bit more salt, and know that the rice won't have the same flavor.  Cook the rice.
3. While the rice is cooking, you will begin to make your sofrito, which is the flavor base for the chicken. In a large skillet, melt the butter on medium heat. Once melted, add the cilantro, red pepper, onion and garlic and cook until soft and translucent. This is your sofrito. When the arroz con pollo dish is finished, these ingredients should be imperceptible to the eye, so it is important to chop everything VERY finely.
4. Next add the chicken and cilantro to the pan, and stir until the cilantro has wilted and the chicken is coated in the sofrito. By this time, the rice should be cooked. Add all of the rice to the skillet and begin to mix everything together.
5. This is where you will add your ketchup, soy sauce, and Salsa Lizano to the arroz con pollo. I add them one at a time in a circle on the pan, stirring after each addition until the sauces are evenly mixed in. I do find that using the rice paddle from the cooker is the best way to do this. After the sauces have been added, mix in the mixed vegetables. Taste everything to make sure that the arroz con pollo has the right amount to salt. You can adjust the flavor by adding salt, the sauces, or a little water if the flavor is too strong.
6. Serve arroz con pollo with salad and potato chips or homemade french fries... and an Imperial beer if you are feeling like a fiesta!