BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Blueberry Lemon Mousse Tart
1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers)
COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatin in small bowl. Stir about 2 minutes or until gelatin is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of tart. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of tart.
Cinnamon Roll Turkeys
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
10 slices bacon
5 candy corns
5 red mini candy-coated chocolate candies
10 candy eyeballs
15 mini pretzel sticks, cut in half
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into roll to create neck of turkey.
Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.
Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble turkey’s feet.
Squeeze chocolate icing on bottom of each oatmeal cookie. Attach 1 marshmallow cookie even with 1 edge of each oatmeal cookie to resemble body and fan of tail.
At area where 2 cookie edges meet, squeeze about 1/2 teaspoon chocolate icing onto marshmallow cookie; attach pretzel to resemble feet. Squeeze chocolate icing on each oatmeal cookie about halfway around marshmallow cookie; firmly press corn candy into icing to resemble feathers.
With small amount of icing, attach 1 corn candy to each peanut butter cup to resemble beak. Cut each gummi worm in half lengthwise and crosswise. Squeeze chocolate icing around each corn candy beak; wrap 1 gummi piece around top of each beak to resemble wattle, pressing firmly. Pipe small dots of white and chocolate icing on each peanut butter cup for eyes.
Squeeze chocolate icing on largest flat side of each peanut butter cup; place over center opening of each marshmallow cookie to resemble head, pressing firmly.
In a large saucepan, combine the milk, cream, coffee and sugar. Bring to a boil over medium heat, then simmer gently.
In a medium bowl, whisk together the whole egg, egg yolks, cornstarch, cocoa powder and salt. Whisk the egg mixture into the milk mixture and, over low heat, stir the mixture with a wooden spoon. The mixture will eventually come to a “bubble”. Continue to stir until the mixture thickens, 6 to 8 minutes. Remove the pan from the heat and stir in the chocolate chips and jam. Transfer the pudding to a bowl and cover with plastic wrap that directly touches the pudding so that it doesn’t form a skin. Refrigerate.
In 6 individual parfait glasses, spoon a layer of pudding into each. Top with a layer of whipped cream and a layer of berries. Repeat layers 2 more times.
¼ cup honey
1 drop Cinnamon Bark Vitality™
Preheat oven to 225⁰ F.
Use Thieves® Fruit & Veggie Spray to clean the fruit.
With a mandolin or knife, thinly slice apples from top to bottom.
In a small bowl, combine honey and Cinnamon Bark Vitality.
Line two cookie sheets with parchment paper and place apple slices on top. Drizzle honey mixture over apple slices.
Cook in the oven for 90 minutes.
Remove cookies sheets from heat and place apple slices on cooling rack.
For best results, store apple chips in an airtight container and eat them within 24 hours.
Café de Olla Rice Pudding by Chef Carlos Gaytan
2 cups salted water
1 cup rice
2 cups heavy ice cream
½ cup 2 percent milk
4 tablespoons piloncillo
Seeds from 1 vanilla bean, sliced lengthwise
1 star anise
2 cinnamon sticks
1 cup Café Bustelo® Espresso Ground Coffee
Grated orange zest
Sprinkle of edible flowers for presentation (optional)
Bring salted water to boil in a medium-large pot; add rice to boiling water and cook
according to package directions; set aside.
In a large saucepan, add heavy cream, milk, two tablespoons of piloncillo, vanilla
bean seeds, star anise and cinnamon sticks; cook over medium heat, stirring
occasionally, for 25 minutes, until mixture begins to thicken.
Simultaneously, prepare a second large saucepan with remaining two tablespoons
of piloncillo, coffee and orange zest; let simmer over medium heat, stirring
occasionally, for 25 minutes.
Add cooked rice to cream mixture and combine thoroughly; cook over low heat for
five more minutes.
Add coffee mixture to rice and cream saucepan; thoroughly stir all ingredients