Chocolate Peppermint Mousse PIE!

Chocolate mousse pie with peppermint whipped cream!

Serves 8

For The Crust:

8 chocolate graham crackers, coarsely crushed

1/2 teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons butter, melted

For The Filling:

1 3/4 cups heavy cream, divided

5 ounces bittersweet chocolate, coarsely chopped

2 tablespoons confectioners' sugar

1/2 teaspoon Peppermint extract

For the topping: 

8oz peppermint candy, soft type (recommended: Bob’s)

1 cup heavy cream

Make crust: Combine graham cracker crumbs, 2T sugar, salt, and melted butter in a bowl and mix. Press into a pie pan covering bottom and sides. Bake at 325 for 15-20 minutes.  (Or you can buy a chocolate cookie crust premade at the market)

Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).

Make topping: Crush peppermint candies the best that you can. After you are sick of it put the crushed bits in a bowl and shake it a little from side to side. Collect the larger pieces that come to the top and set aside. Whip the cream into soft peaks. Gradually fold the crushed mints into the whipped cream a little bit at a time. Give it a taste after half has been folded in. You want it sweet and minty and a little pink. Spread over chilled chocolate mousse in a large high pile and sprinkle with the bigger peppermint bits. 

YUM!

Honey Lime Enchiladas

By Elizabeth

Honey Lime Enchiladas:

2 14 oz cans Green Enchilada Sauce

3 cooked chicken breats, shredded

1/2 onion chopped

2 cloves garlic chopped

1 T chili powder

1 T hot shot (red pepper/black pepper mix) *I used cayenne pepper and only used a tsp or so because I didn't want it too spicy. I also added about 1/2 tsp cumin for extra flavor

3 T honey

3T lime juice

1/2 cup sour cream

cream cheese

Flour Tortillas

2 cups Monterey cheese

Saute onion and garlic in oil until tender. Meanwhile mix together honey and lime juice, set aside. Once onions are done stir in seasonings, shredded chicken and juice/honey mixture. Mix until all combined, then remove from heat and stir in sour cream.

Pour some enchilada sauce on the bottom of a 9x13 pan so to prevent sticking. Spread thin layer of cream cheese onto tortilla then fill with chicken and a light sprinkling of cheese. Roll and set in pan. After they're all done, pour the remaining sauce over top and cover with remaining cheese. Bake at 350 for 20 min until bubbly.

Serve with additional sour cream.

Garlicky Kale!

Garlicky Kale Salad:

1 bunch raw kale, washed, de-stemmed and dried

2 T tahini

2 T lemon juice

2 T Bragg’s liquid aminos (tamari or soy sauce would work too)

2 T nutritional yeast

4 tsp. minced garlic (4 cloves of garlic)

Break or cut kale into bite size pieces and place in a large bowl.

Puree all ingredients except kale food processor to blend the dressing (or just smoosh them in a mortar&pestle and stir liquids in a bowl).

Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated and a little wilted.