Chocolate for Valentine's Day

Valentine's Day is synonymous with chocolate, but that doesn't have to mean candy.  As Forrest Gump eloquently said in the movie, "Life is like a box of chocolates.  You never know what you're gonna get."  Unlike a box of candy, there won't be any unwanted pieces when it comes to chocolate pie, especially one with a delectable chocolate filling on top of a chocolate crumb crust.  If you think you don't have the skills to make a pie, think again!  Chocolate Dream Pie doesn't require any cooking, only uses four ingredients and half of them are chocolate!

The pie starts by combining Dream Whip and milk.  Dream Whip, a powdered whipped topping mix, is a tastier alternative to Cool Whip and much faster to prepare than whipped cream.  In several recipes I've posted, I suggested, for better results, not using low-fat or nonfat ingredients. When using Dream Whip, it's actually better to use the lower fat alternatives.  I found this out the hard way.

The first time I ever made this pie, I assumed it would be firmer if I used whole milk.  While I was mixing the ingredients, I glanced at the Dream Whip box and read the following sentence:  "For best results, use 2% reduced fat milk, 1% low-fat or fat-free milk."  This works out good since we drink 1% milk.

Combine the Dream Whip and milk with an electric mixer on low speed just until blended.  Increase the speed to high and beat four minutes until the mixture thickens and forms peaks on the beaters.

Add some more milk and a box of instant chocolate pudding and pie filling. Be sure to use regular chocolate pudding and not sugar-free.  Sugar-free pudding doesn't have the same consistency and won't set up like regular pudding.  You have two choices when it comes to beating the pudding into the Dream Whip mixture.

The original recipe called for beating the pudding two minutes.  This makes a pie that's light and fluffy, but not as aesthetically pleasing as one that's beaten until the pudding is smooth, about seven minutes.  The pies are delicious either way so the decision comes down to personal preference.

The pie on the left was mixed for seven minutes.

The one on the right, two minutes.

Spread the filling in a chocolate crumb crust and refrigerate at least four hours.

I like the pie plain, but my husband likes it garnished with whipped cream. If you want to garnish the garnish, sprinkle mini chocolate chips, chocolate curls or cocoa powder over the whipped cream.

If you want to add a pop of color, add a maraschino cherry with a stem on top.

A festive touch for Valentine's Day is to garnish the whipped cream with some candy conversation hearts 

or other Valentine candy.

I'm late posting this recipe so you might not have time to make the pie today.  Next year, think outside the heart shaped box and surprise your Valentine with a Chocolate Dream Pie instead.  It won't get thrown away like some pieces of candy!  

Chocolate Dream Pie

6 to 8 Servings

1 envelope Dream Whip whipped topping mix

1 1/2 cups milk, divided

1 (4 serving size) pkg. chocolate instant pudding and pie filling (not sugar-free)

1 (6 oz.) chocolate pie crust

Mix Dream Whip and 1 cup milk in a large bowl with an electric mixer on low speed until blended.  Beat on high speed 4 minutes until topping thickens and forms peaks.  Add remaining milk and pudding mix; blend. Beat at high speed 2 minutes for a light and fluffy filling or 7 minutes for a smooth filling.  Spoon into pie crust.  Cover and refrigerate at least 4 hours before serving. Store in the refrigerator.

© Margaret's Morsels

Say Cheese!

When I make cheese toast, I cover a slice of unbuttered wheat bread with cheese -- either American or Cheddar -- and toast it in the oven until the cheese melts.  Sometimes, though, I want to serve cheese toast that's not so plain.  When I do, I use a recipe I found in the newspaper almost 20 years ago.  The recipe only uses four ingredients, but it elevates cheese toast from ordinary to extraordinary.

To keep from making a mess on the cookie sheet when the toast bakes, I assemble the pieces on a cutting board or piece of wax paper.  It's much easier to transfer the pieces than it is to scrub melted cheese off the cookie sheet!

Rather than wheat bread, this cheese toast uses hoagie rolls.  When I can't find these in the store, I substitute white deli rolls which are softer than hoagie rolls.  Whichever you use, start by slicing the rolls in half lengthwise.

The recipe calls for the rolls to be buttered.  If you want to save calories or make it a little healthier, do what I do and substitute margarine.  Once the butter or margarine has been added, slice the rolls in half -- diagonally or horizontally -- or leave them whole.

Next comes the secret ingredient:  Parmesan cheese.  It gives the toast a pleasantly sharp taste.  I don't have many recipes that call for Parmesan cheese so, rather than buy it fresh and not use it, I use canned Parmesan. However, freshly grated Parmesan cheese would make the toast even better!  Cover each roll with a layer of Parmesan.

Generously sprinkle finely shredded Colby Monterey Jack cheese over each roll.  CoJack, as it's sometimes known, has a smooth mellow flavor that doesn't overpower the Parmesan.  It melts easily and the combination of yellow and white cheese gives the toast a marbled effect. 

Transfer the rolls to a cookie sheet and bake or broil until the cheese is melted.

This cheese toast is delicious with entrees such as Chicken Tender Salad, vegetable soup and pasta, but it's also good for breakfast.

Notice the marbled effect

The next time someone asks what kind of toast you want, say cheese!

Cheese Toast

hoagie rolls, sliced lengthwise

butter or margarine, softened

grated Parmesan cheese (to taste)

finely shredded Colby Monterey Jack cheese (to taste)

Lightly spread butter on the cut sides of the rolls.  Cut the rolls diagonally or horizontally, if desired.  Sprinkle grated Parmesan cheese over the butter. Top with Colby Monterey Jack cheese.  Bake or broil until the cheese is melted.

© Margaret's Morsels

Sauteed not Fried

Last week, I posted a recipe for Baked Mozzarella Cheese Sticks.  I thought I'd stick with the healthier cooking theme and share a recipe that, instead of being baked, is sauteed.

The first time I fixed Sauteed Pork Chops for my mother, she was concerned the pork chops hadn't cooked long enough to be completely done.  After tasting them, she agreed that, not only were they done, they were delicious!

Saute means to cook food quickly in a small amount of fat over moderately high heat.  It's similar to pan frying, but uses less fat and cooks the food quicker.  The high heat serves two purposes.  One, it quickly browns the outside of the food.  Two, it allows the food to cook faster which prevents the inside from drying out.

There's four things to remember when you saute pork chops:

• Let the pork chops sit at room temperature 30 minutes before they're cooked.  Food that's at room temperature cooks more evenly than cold food.

• Pat the pork chops dry with paper towels.  Food that's wet steams rather than sautes.

• Don't overcrowd the pan.  Overcrowding prevents food from browning.  I cook four pork chops at a time in a 12-inch skillet. If you're using a smaller pan or cooking more pork chops, use a second pan or cook the pork chops in batches, reheating the pan and adding more oil as needed.

• Don't turn the pork chops over with a fork.  Piercing meat with a fork lets the juices escape.  Use tongs instead.

When it comes to the oil you use, it's imperative to choose one that has a high smoke point -- the temperature at which the oil begins to smoke and gives food an unpleasant flavor -- because you don't want the oil to smoke. Different oils have different smoke points.  I use canola, but other oils with high smoke points include grapeseed, peanut, safflower and soybean.

There are two schools of thought when it comes to heating the pan.  Some recipes call for the pan to be heated before the oil is added.  Other recipes, like the one I'm sharing today, call for the pan and oil to be heated at the same time.  I use whichever method is called for in the recipe.

Put the oil in the skillet and heat it over a strong medium-high heat.  I rely on my senses, specifically hearing, seeing and feeling, to know when the oil is hot enough to add the pork chops.

Listen to the sounds coming from the pan.  If you hear splattering and popping, the oil is too hot.  Look at the oil periodically while it heats.  You do not want to see smoke.  You want to see the oil go from this:

to this:

The oil will start to shimmer which indicates it's just below the smoke point. As the oil heats, periodically place your hand a few inches over the hot oil. When you can't leave your hand over the oil for very long, the oil is ready.

When you cook pork chops or any piece of meat, cook the nicest looking side -- known in the culinary world as the presentation side -- first.  In other words, when you put the meat in the skillet, put the presentation side down.  The coloring is more attractive on the presentation side which makes the food look nicer when it is plated.

The rest of the recipe is pretty straightforward.  When the oil is hot, put the pork chops -- presentation side down -- in the pan and cook one minute. Turn the pork chops over and cook the other side one minute.  Reduce the heat to medium; cover and cook the pork chops four minutes.  Turn the pork chops over; cover and cook five minutes.

If you've never sauteed pork chops before, you may be wondering how to tell if they're done.  A quick way to test is to press on the pork chop with your finger.  When fully cooked, the pork chop will feel solid.  If you're still not sure, cut into one of the pork chops and check the color of the meat. When cooked, the meat will be white.  It's ok if there's a tinge of pink, but you want to see more white than pink.

I serve the pork chops with either white rice or Mushroom Rice Casserole and Baked Apples.  Because the pork chops cook in less than 15 minutes, they're easy to fix for breakfast with scrambled eggs and biscuits.  I've even been known to serve them this way for supper!

Sauteed Pork Chops

4 Servings

4 (1-inch) thick center loin pork chops, patted dry

salt to taste

pepper to taste

2 Tbsp. vegetable oil

Sprinkle salt and pepper on both sides of the pork chops.  Heat oil in a large skillet over medium-high heat, swirling the skillet occasionally.  Put pork chops in the skillet and saute until browned, 1 minute.  Turn pork chops over and saute the other side until browned, 1 minute.  Reduce heat to medium.  Cover the pan with a lid and cook the pork chops 4 minutes. Turn pork chops over.  Cover and cook an additional 5 minutes.

© Margaret's Morsels

Mad About Molds

I love congealed salads.  They are a cold side dish on a hot day, can be made with a variety of flavors with all kinds of additions, usually fruit and vegetables.  There is one exception.  Fresh pineapple contains an enzyme that prevents gelatin from congealing.  If you want to use pineapple, you need to use canned pineapple.


I don't know where I found the recipe for Cherry Gelatin Fruit Salad, but I've been making it for over a decade.  It is my most requested congealed salad recipe.  People are surprised when they find out it only uses four ingredients.  You can't tell when you're eating it that those four ingredients are sugar-free.

I love to use decorative molds when I make congealed salads.  If you don't have a mold, you can use any food container that has a distinctive shape. I've used silicone pans, cake pans and muffin pans.  It's nice to make the congealed salad in holiday themed pans, if you have them.  It adds festivity to the holiday table.

Items I've used as molds.

A nice touch is to make the salad in individual molds.  Not only does this look pretty on a serving platter, it's also good for portion control when you're feeding a lot of people.  If you know how many people are attending, you can make one mold for each person.

If you want to buy some molds, I highly recommend plastic ones that have a top and bottom lid.  After you put the mold on the serving platter and remove the second lid, the salad drops out of the mold onto the serving platter.

This mold has a lid on the top and bottom.

No matter which container you use, be sure to spray it generously with nonstick cooking spray.  If you don't, you might have trouble getting the salad out of the mold or it might tear up in the process.

Right before you remove the salad from the mold, wet a paper towel and rub it on your serving platter.  The damp platter makes it easy to move the salad if it's not in the right spot.

To remove the salad from the mold, fill the kitchen sink with enough hot water to come halfway up the sides of the mold.  Put the mold in the water for 10 seconds.  Invert the serving platter over the mold and turn both upside down.  If the salad doesn't come out of the mold, run a thin blade knife around the sides to loosen the salad.  It should easily release from the pan.

Whether you mold it or serve it from a bowl, I hope you'll try this recipe.  It is quite tasty and you won't even miss the sugar!

 Cherry Gelatin Fruit Salad

8 Servings

1 cup unsweetened applesauce

1 (6 oz.) pkg. sugar-free cherry gelatin

1 (12 oz.) can diet 7-Up

1 (8 oz.) can unsweetened crushed pineapple (undrained)

In a saucepan, bring the applesauce to a boil; remove from heat.  Stir in gelatin until dissolved.  Slowly add 7-Up and pineapple.  Pour into a mold or 2-quart serving bowl.  Chill overnight.

© Margaret's Morsels