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Chocolate Mousse Pie

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This is the best chocolate pie ever! It’s light and delicious!

Allen only likes a couple of desserts.. his favorite being cherry pie. In addition, he loves a chocolate Mousse Pie! So I made this for him. It’s just one of those desserts that every bite makes you look at what’s left wishing you had gotten a bigger slice 😂.

The crust is from Oreos. Enough said. Just look how luscious this looks!!

This pie will become one of your all time go to’s!!

Chocolate Mousse Pie

Print Recipe
CourseDessert
CuisineAmerican

Ingredients

For the Crust

  • 21 Oreos, the whole cookie with the center
  • 1/4 cup unsaltee butter, cut into pieces, room temperature

For the Mouse

  • 12 ounces semisweet chocolate or milk chocolate, finely chopped I used Milk Chocolate
  • 1 tsp vanilla
  • pinch of salt
  • 3 3/4 cup chilled whipping creM
  • 1/4 cup sugar
  • chocolate shavings, optional

Instructions

For the Crust

  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For the Mousse

  • Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
    Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
    Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Banana Buttermilk Pancakes with Butter Pecan Syrup

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I love Buttermilk Pancakes! Maybe it’s the slight tartness from the buttermilk, or maybe its just this recipe that is sweet and salty. Regardless, they are delicious!

I had some bananas today I wanted to use so I mashed one and added to the batter, then chopped a little and added a more on top.

If you don’t have a good buttermilk recipe, you need this recipe! You don’t need to add bananas or anything….they are perfect with butter and your favorite syrup!

Banana Buttermilk Pancakes with Butter Pecan Syrup

Print Recipe
CourseBreakfast
CuisineAmerican
Keywordbanana, pancakes, buttermilk, breakfast
Prep Time10 minutes
Servings6 servings

Ingredients

For the Pancakes

  • 2 cups all purpose flour
  • 3 tbsp sugar
  • 3 tsps baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp salt
  • 2 1/2-3 cups buttermilk
  • 2 eggs, large
  • 3 tbsp butter, melted
  • 1 banana, mashed
  • oil or butter for your gridlde

For the Butter Pecan Syrup

  • 2-3 tbsp butter
  • 1/2 cup pecans, chopped
  • 1 1/2 – 2 cups syrup, or as needed

Instructions

For the Pancakes

  • Whisk all the dry ingredients together in a large bowl.  Make a well and add the buttermilk, the eggs, the mashed bananas, and the melted butter.  Combine the ingredients.  the batter will be a little lumpy.  
  • Heat a griddle to hot, but not smoking.  melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Add a couple of slices of banana if you like.  Cook until bubbles have formed and holes start to appear.  
  • Turn the pancakes and tet them briefly brown on the other side.  This won’t take long because they are mostly cooked when you turn them.  
  • As you remove the pancakes add a pat of butter.  If you are making several put them on a sheet pan into a warm oven.  Top with the Butter Pecan Syrup.  

For the Butter Pecan Syrup

  • Melt the butter in a saucepan.  Add the chopped pecans and let them cook just about a minute in the butter.  You don’t want to burn them or the butter.  Add the syrup and just heat through.  You may need more syrup depending on how many you are serving.  Bon Appetite! 

Chicken and Wild Rice Soup

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I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.

The combination made such a great lunch, but it would also make a great dinner too!

Just look how delicious this looks! So appetizing!

Hope you love this soup as much as I do!!

Chicken and Wild Rice Soup

Print Recipe
Coursedinner, Lunch
CuisineAmerican
Keywordchicken, rice, soup
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 Tbsp Butter
  • 1 Tbsp Olive oil
  • 2 Stalks Celery
  • 2 Carrots Sliced
  • 1 Onion, diced
  • 2 Cups Chicken, cubed or shredded Recipe at bottom
  • 6 Cups Chicken stock Recipe at bottom
  • 1/2 Cups Wild rice
  • Salt and pepper

Instructions

  • Sauté the celery, onion, and carrots in the butter and olive oil until translucent. 
  • Add the wild rice and sauté about a minute or two. 
  • Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender. 
  • Add the chicken and just heat through. 
    Bon Appetite! 

Chicken Broth, Reserving Chicken for Recipes

Print Recipe
CuisineAmerican
Keywordbroth, chicken, stock

Ingredients

  • 1 3-5 lbs Whole Chicken
  • 1-2 Carrots and celery, large chunks
  • 1 Onion, halved or quartered The onion does not have to be peeled
  • 2 Garlic cloves, whole
  • 1-2 Bay leaf
  • Fresh thyme sprigs Optional
  • Black peppercorns
  • 1 Tsp Salt
  • Water to cover

Instructions

  • Place the whole chicken in a large stock pot and add all the ingredients. Cover with water. 
  • Bring to a boil and cook until the chicken begins to fall off the bone. 
  • Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc. 
  • Strain the stock in a colander and discard the vegetables. 
  • At this point I like to chill the stock so the fat comes to the top and is easily discarded. 

Chicken Broth, Reserving the Chicken for Recipes

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I always have chicken broth that I’ve made in my freezer.

It’s just so easy to make and adds so much to your recipes, and it’s less expensive!

Here you go for the recipe!

Chicken Broth, Reserving Chicken for Recipes

Print Recipe
CuisineAmerican
Keywordbroth, chicken, stock

Ingredients

  • 1 3-5 lbs Whole Chicken
  • 1-2 Carrots and celery, large chunks
  • 1 Onion, halved or quartered The onion does not have to be peeled
  • 2 Garlic cloves, whole
  • 1-2 Bay leaf
  • Fresh thyme sprigs Optional
  • Black peppercorns
  • 1 Tsp Salt
  • Water to cover

Instructions

  • Place the whole chicken in a large stock pot and add all the ingredients. Cover with water. 
  • Bring to a boil and cook until the chicken begins to fall off the bone. 
  • Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc. 
  • Strain the stock in a colander and discard the vegetables. 
  • At this point I like to chill the stock so the fat comes to the top and is easily discarded. 

Tomato Soup

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I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

Print Recipe
CourseSoup
CuisineAmerican
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings4 Servings

Ingredients

  • 1 Stick Butter
  • 1 Large onion, diced
  • 1/4 Cup Flour
  • 1 28 oz Can diced tomatoes
  • 1 Cup Chicken broth
  • 2 Tbsp Sugar
  • 1 Tsp Kosher salt
  • 1/4 Tsp Celery salt
  • 1/2 Tsp Black pepper
  • 1/8 Tsp Cayenne, optional
  • 1/3 Cup Heavy cream
  • 1 Tsp Honey
  • Zest of a lemon
  • Juice of a lemon

Instructions

  • Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown. 
  • Add flour and stir until mixture is slightly thick and pale good, about 3 minutes. 
  • Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper. 
  • Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently. 
  • Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender. 
  • Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like. 

Easy Leftover Prime Rib Roast Hash

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Jump to Recipe
Rib Roast Hash
Hash

This leftover prime rib roast hash is the best! Breakfast is undoubtedly the favorite meal of the day for the 2 Spoons. Because of that, I’m constantly trying to add new recipes to shake things up a bit and hash is one of those recipes we love. Add a couple of sunny side up eggs! You’re set!

Rib Roast Hash
Hash

This morning was easy because I had this leftover roast from the holidays and I definitely wanted to use it in a recipe. (Who lets Prime Rib or a Rib Roast go to waste?)

Rib Roast Hash
Hash

I fried some potatoes with onions and peppers, then I added the cubed roast and heated it through. Add lots of black pepper, salt to taste and fresh thyme!

Leftover Prime Rib Roast Hash

Rib Roast Hash
Hash

How to Make Breakfast Hash Out of (Almost) Anything?? Look at this simple link from Epicurious: https://www.epicurious.com/expert-advice/how-to-make-breakfast-hash-without-a-recipe-article/amp.

Here’s the steps mentioned:

CHOOSE THE MAIN MEAT

Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkeyare all perfect for hash. Don’t have any of that on hand? Use bacon or sausage (fresh chorizo is always a favorite of mine).

Fry the meat in a large skillet with a bit of oil until hot and crisped, then transfer it to a plate with a slotted spoon, leaving any fat or juices in the skillet for the next step. (Not eating meat? Jump straight to the next step.)

ADD ONE TYPE OF ALLIUM AND ONE KIND OF POTATO

Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don’t even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.) Next, pick a potato (or two). Any kind of potato, sweet potato, or yam will work. Don’t bother peeling it—just chop it into rough 1/4-inch cubes (consistency of size is more important than the size itself).

If you have rendered fat in your skillet, get it nice and hot and toss in the diced allium and potato. If you don’t have rendered fat, cook the vegetables in olive oil, canola oil, bacon fat, or ghee. Season the potatoes and onion with salt and cook over medium-high heat, keeping them in a single layer and stirring often, until the potatoes are crisp on the outside and soft on the inside.

ADD OTHER VEGETABLES

Meat and potatoes may be the foundation of hash, but don’t miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend’s cookout, or that big bunch of kale you need to make a dent in. 

Bell peppers, carrots, spinach, and even fenneland apples are all great, too. Chop them up, stir them into the potatoes and onions, and cook just until the greens are wilted and the veggies are hot. (If you’re adding raw veggies that may need more cooking time, such as carrots or fennel or bell peppers, you may want to sauté them on their own in a separate skillet while you cook the potatoes and onions, or just cook everything a little bit longer.)

Add the meat back into the mix, give it a stir and a taste, and adjust the seasoning. This is also the time to add some spices and fresh herbs.

PUT AN EGG ON IT

Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you’ll have one less pot to wash. To do that, make a couple little nests in the hash and crack an egg into each. Slide the skillet into a hot oven and bake until the eggs are just set, or cover the skillet with a lid and continue cooking until the eggs are set.

Easy Leftover Prime Rib Roast Hash

Here’s my simple recipe! Just like the article says, you can add almost any meat, some cubes potatoes, onions and you have the base of a great hash!

Want another hash recipe for breakfast? Try this: https://the2spoons.com/hearty-smoked-chicken-hash-and-eggs/.

Leftover Prime Rib Roast

Print Recipe
CourseBreakfast, brunch, dinner, Main Course
CuisineAmerican
Keywordhash, leftover prime rib hash, leftovers, prime rib
Servings2 Servings

Ingredients

  • 2 Cups Leftover prime rib cubed
  • 1/2 Onion, diced
  • 1/2 Green pepper
  • 2 Potatoes, diced
  • Vegetable oil for frying
  • 2-4 Eggs cooked sunny side up or to your liking
  • Salt and pepper to taste
  • Fresh thyme or other fresh herbs if desired

Instructions

  • Heat a skillet over medium heat and cook the potato, onions, and peppers until tender and browned.
  • Add the cubed prime rib or other meat of your choice . Continue to cook until heated through. 
  • Plate the hash, fry a couple of eggs to your liking, top the hash with your eggs and ENJOY!! 
Smoked Chicken Hash and Eggs
Smoked Chicken Hash and Eggs
Rib Roast Hash
Rib Roast Hash
Rib Roast Hash
Rib Roast Hash