Thursday, September 29, 2011

Mini Chocolate Mousse Pies

This may look very time consuming but it is super easy.  My husband loves these pies and prefers them to the pies I make from scratch.  These are so fun for parties or a special dinner with your significant other.


Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a separate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!    Divide into three balls.  Roll out dough until 1/4 inch thick.  With a large round cookie cutter cut circles that will fit into a muffin tin.  Press lightly around the sides to form the crust.  Take a fork and make indents around the outside to form the edge of the crust.  Also prick a few holes in the crust for baking.  Bake at 400 degrees until light golden brown.  Cool on a rack. 

In a medium size bowl combine 2, 3 oz. instant chocolate pudding mixes and 3 cups of cold milk.  Stir until thick and let stand for 3 minutes.  Mix in 1/4 cup sweetened condensed milk.  Fold in 1 cup of whipped topping or sweetened whipped heavy cream. (Mix 1 pint of heavy cream with mixer until it forms soft peaks.  Then add 1/3 cup powdered sugar and 1 tsp vanilla).  Pour into the cooled shells.  With a piping bag, pipe on more whipped cream.  Top with a fun chocolate candy and shaved chocolate for some fun garnish!

Monday, September 26, 2011

Winner of the Granolala Giveaway Announced!!

Thank you to all of those who entered our Granolala giveaway.  It was a big success!  Our winner is...

Alison (

Thank you to Granolala for sponsoring this giveaway.  Check back often for other great giveaways.

Sunday, September 25, 2011

Turtle Ice Cream Pie



  • 1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
  • 3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

Sauce and Filling

  • 3/4 cup (packed) dark brown sugar
  • 3/4 cup heavy whipping cream
  • 3 tablespoons dark corn syrup
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 pints (4 cups) premium vanilla ice cream, divided

Ganache Topping

  • 5 1/2 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 1/2 tablespoons dark corn syrup
  • 3/4 teaspoon vanilla extract
  • Pinch of salt



  • Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
  • Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.

Sauce and Filling

  • Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
  • Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

Ganache Topping

  • Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
  • Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
  • Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

Thursday, September 22, 2011

The Best Salsa Recipe

2 Roma Tomatoes, seeded and diced
4 green onions diced
1/2 red onion, diced
1 jalapeno, seeded and finely diced
1 green pepper, diced
1/2 bunch of cilantro, minced
3 garlic cloves, minced
1 large can of whole tomatoes, drained
1/2 TBS red pepper flakes
1 TBS garlic salt
1 TBS lime juice

In a bowl combine the diced tomatoes, green onions, red onion, jalapeno, green peppers and cilantro.

In a blended put the canned tomatoes, minced garlic, red pepper flakes and garlic salt.  Pulse the blender until just blended.  Add to the chopped vegetables and let sit for at least 2 hours. (This will let the flavors merry together).  **You will want to waste the tomatoes mixture and adjust to your own taste. i.e. less red pepper flakes, more garlic, etc. ***

Cyanide Lollipop Designs Giveaway!!

Cyanide Lollipop Designs

I ran across Cyanide Lollipop Designs on Etsy and thought that they had some really cute paper scrapbooks. Now I am excited to announce that they will be sponsoring a giveaway.  Cyanide Lollipop Designs will be giving away one of their super cute scrapbooks.  I got the privilege to review one and they are way fun.  They are great for a fun baby shower gift and work great when you would want a quick scrapbook put together of your favorite pictures.  

Here are some pictures of their awesome products:

Paper Corsages

Pre-made Paper Scrapbooks


Cyanide Lollipop Designs is giving one lucky winner a pre-made paper scrapbook!
  The winner will be chosen using

**ENDS October 4th @ midnight** 

HOW TO ENTER:  (Mandatory)

1- Become a follower of this blog via GFC or Networked Blogs and leave a comment with your e-mail address.

2- Go to Cyanide Lollipop Designs and tell me your favorite item and leave a comment with your e-mail address.

(leave separate comment for each entry)

1 entry- heart Cyanide Lollipop Designs shop

1 entry- become a follower of Cyanide Lollipop Designs Blog

1 entry- Subscribe to follow me by e-mail.

1 entry-Like us on Facebook
A Jill of All Trades

1 entry- (each) Post about this giveaway on Facebook or Twitter. (leave link - enter daily)

2 entries- BLOG about this giveaway
(leave link)

5 entries- Purchase something from Cyanide Lollipop Designs
(let us know what you bought!)

Good Luck!

Wednesday, September 21, 2011

Winner Announced for Prudy's Country Craft Giveaway!!

Thank you to all of those who entered the Prudy's Country Craft giveaway!!  We hope you love your hat and mitten set.  We also want to thank Prudy for all of her wonderful products.  Our winner is:

Robin (

Congratulations! You have 24 hours to claim your prize.  

Cream of Tomato Soup

This is a recipe that has been passed down on my mother's side.  You make your own tomato juice first.  I actually can is by the quart so that I have it on hand and it is then super fast to make!  But you do not need to can it.  I hope you love it as much as we do.  It is perfect for this time of year.

Wash ripe tomatoes and cut off stem and any bad spots.  Do not peel.  Cut into quarters and put in large saucepan.  To the saucepan add 2 stalks celery (cut in chunks), one onion (cut in chunks).  Do not add water!  Put lid on saucepan and bring to a boil, turn down to med. low and simmer for 1 hours stirring occasionally.  Put through sieve (small enough that the seeds do not come through).  To 8 cups of juice, add 1 TBS salt, 1 tsp. sugar and 2 TBS lemon juice.  I know canning season is long gone but if you do want to can the juice, bring juice to boil, fill jars to ¼ inch headspace and process for 35 minutes after water has come to a boil.

Homemade Cream of Tomato Soup
Heat 1 qt. homemade bottled tomato juice in pan until hot, but not boiling.  In another pan make a white sauce:  Melt ½ cube butter over medium heat.  Add ½ C. flour, ½ tsp.  salt and a dash of pepper.  Add 2 C. milk and stir with a whisk until smooth and comes to a boil.  This mixture will be very thick.  Take off heat.  Take the hot tomato juice and add slowly to the hot white sauce (about ½ c at a time-slowly) Stir constantly until all tomato juice is used.

Monday, September 19, 2011

Winner Announced for the Teton Cocoa Giveaway

Thank you to everyone that participated in our Teton Cocoa giveaway.  We are excited to announce our winner.


Please respond within 24 hours to claim your prize!  If we do not hear from you than we will do a re-draw.  Please visit A Jill of All Trades often for more great giveaways.

Sunday, September 18, 2011

Easy French Dip Sandwiches

This is a really easy way to do french dip sandwiches but it is still super scrumptious!  I hope you love them as much as we do around our parts!

I cook my meat in a crock pot for about 6 hours and it always is really tender and falls apart.  Use a chuck roast.  It has a little more fat on it but you will take all the fat off once it is cooked.  Place the roast into a crock pot set on its lowest setting.  Sprinkle it with 1 tsp salt, 1/2 tsp pepper, 1/2 onion powder and half a packet of Au Jus.  Depending on the size of your roast it may take shorter or longer.  You will know it is done when you put a fork in it and it can shred easily.

Once the meat is done remove it from the crock pot and shred the meat. Remove any large chunks of fat.  Cover with tinfoil to keep warm.  Drain the juice from the roast into a gravy separator and strainer.  Skim all the grease off the juice. A really easy way to do this is to stick it in the refrigerator for a few minutes and the fat will raise to the surface and get hard.  Pour the skimmed juice into a sauce pot and add the rest of you Au Jus packet and 2 cups of cold water.  Whisk and slowly heat until it comes to a boil.

Prepare your buns by laying them on a cookie sheet.  Butter one side of the bun and put a slice of provolone cheese on the other.  Put the buns under the broiler until cheese is melted and buns are golden brown.

Put the shredded beef on the toasted bun and serve with Au Jus for dipping sauce.

Saturday, September 17, 2011

Chicken Parmesan


  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • 1 small can tomato sauce
  • 1/4 tsp. sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breasts 
  • 1/2 cup flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 (8-ounce) ball fresh mozzerella cheese
  • Freshly grated Parmesan
  • 1 pound spaghetti, cooked al dente


Coat a saute pan with olive oil and place over medium heat. When the oil gets hot, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes, tomato sauce, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have an assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly and the chicken is cooked through. Serve hot with spaghetti or linguine.  

Thursday, September 15, 2011

Raspberry Almond Thumbprint Cookies


  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour

  • 1/2 cup seedless raspberry jam 
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon milk


Preheat oven to 350 degrees.  In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.