Danica Kercimar Schofer's No-bake Espresso Pie

Yield: 8-10 servings

Pie Crust:

Ÿ 2 squares baking chocolate

Ÿ 1 tsp. vanilla

Ÿ 1/2 cup butter

Ÿ 2 cups coconut

Ÿ 1/4 cup sweetened condensed milk

Ÿ 1 cup confectionary sugar

Filling:

Ÿ 1-1/2 cup milk

Ÿ 1/3 cup cornstarch

Ÿ 3/4 cup sugar

Ÿ 1/2 tsp. salt

Ÿ 1 tsp. instant espresso powder

Ÿ 3 large eggs

Ÿ 1 tsp. vanilla

Ÿ 12 oz. chocolate

Whipped Cream:

Ÿ 1-1/2 cups + 2 tbs. heavy whipping cream

Ÿ 2 tsp. instant espresso powder

Ÿ 6 tbsp. confectionary sugar

Rum Balls:

Ÿ 3 Vanilla wafers

Ÿ 1 cup pecans

Ÿ 2 tbsp. cocoa powder

Ÿ 4 tbsp. rum

Instructions:

1. To make pie crust, mix together all ingredients and melt. Press into pie pan. Chill.

2. To make filling, cook all ingredients over medium heat until thick. Chill.

3. To make whipped cream, beat cream at high speed until forming peaks. Add other ingredients.

4.To make rum balls [for top of pie], place all ingredients in blender and pulse. Roll [balls] in confectionary sugar. Chill.

5. Assemble and decorate as desired.

John Joseph Yanek's Smokin' Hot Chili

Ingredients:

Ÿ 1 tbs. extra virgin olive oil

Ÿ 3 pounds 90-10 ground beef

Ÿ 1 large onion, diced

Ÿ 3 garlic cloves, minced

Ÿ 1 large red pepper, diced

Ÿ 1 green pepper, diced

Ÿ 4 long hot peppers, seeded and diced

Ÿ 2 Italian sweet peppers

Ÿ 1 tbsp. [black] pepper

Ÿ 1 tbsp. sea salt

Ÿ 1/2 cup chili powder

Ÿ 1/2 tsp. celery salt

Ÿ 2 tbsp. lime juice

Ÿ 1/2 cup brown sugar

Ÿ 3 tbsp. hot sauce

Ÿ 3 (28 oz.) cans petite diced tomatoes

Ÿ 1 (12 oz.) can tomato paste

Ÿ 1 (29 oz.) can tomato sauce

Ÿ 1 (16 oz.) can light red kidney beans, drained

Ÿ 1 (16 oz.) can dark red kidney beans, drained

Ÿ 2 (16 oz.) cans black beans, drained

Ÿ 2 (16 oz.) cans Great Northern beans, drained

Place a large stockpot over medium-heat heat. Add olive oil and ground beef to pot, cooking until browned. Drain fat from stockpot. Stir in onion, garlic, and peppers, cooking until tender.

Stir in the seasonings, lime juice, brown sugar, hot sauce, diced tomatoes, tomato paste, and tomato sauce. Bring to a boil.

Reduce heat to low and cover pot; simmer for an hour, stirring every 15 minutes.

Add the beans; simmer another 1/2 hour.