On Poinsettia Drive

One 9-inch pie shell

2/3 cup sugar

1/3 cup cornstarch

1/2 teaspoon salt

4 egg yolks

1 12oz can evaporated milk

1 ½ Cups Half and Half

2 tablespoons butter or margarine , softened

1 Tablespoon vanilla extract

1 3/4 cups (12-oz. pkg.) Nestles Semi-sweet chips

1.Bake pie shell; cool. Whisk together milk and eggs in a 2 qt. saucepan. In a bowl stir together sugar, cornstarch, and salt and whisk into milk mixture.

2. Cook over medium heat, stirring constantly, until mixture comes to a boil (it will thicken very quickly). Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool.

3.Refrigerate several hours or until chilled and firm.

4.Garnish with whipped cream or meringue made out of remaining egg whites.

Prep Time: 15 Minutes

Cook Time: 8 Minutes

Valerie Bertinelli 

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Recipe courtesy of

Giada De Laurentiis

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

2002, Barefoot Contessa

1 package (21.5 oz.) brownie mix (plus ingredients to make brownies)

1 package (8 oz.) cream cheese, softened

1 can (8 oz.) crushed pineapple, drained

2 tablespoons sugar

2 bananas, sliced

1 cup strawberries, sliced

1/2 cup nuts, chopped

1/4 cup chocolate ice cream topping

Preheat oven to 375. Prepare brownie mix according to package directions. Cut a circle of Parchment Paper to fit 15" Round Baking Stone. Pour brownie mixture onto parchment paper; spread into 14-inch circle. (Do not bake without parchment paper or batter will run off Baking Stone while baking.) Bake 15-18 minutes or until brownie is set. Do not over bake. Cool completely. Mix cream cheese, pineapple and sugar until blended. Spread cream cheese mixture over brownie. Slice bananas and strawberries. Chop nuts. Arrange fruit over cream cheese mixture; sprinkle with nuts. Drizzle chocolate topping over pizza. Refrigerate. Cut into 16 wedges.

*Do not substitute wax paper for the Parchment Paper in this recipe.

Family favorite. The Pampered Chef Classics Cookbook