recipes for success - the ce shoplearn.theceshop.com/rs/102-vzs-273/images/the-ce-shop...baking...

Recipes For Success A collection of recipes from The CE Shop team

CONTENTSCHALLAH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

WILD RICE THANKSGIVING CASSEROLE . . . . . . . . . . . . . . .7

CHICKEN BACON ASPARAGUS TWISTS . . . . . . . . . . . . . . .9

CHICKEN OR TURKEY POT PIE . . . . . . . . . . . . . . . . . . . . .11

CROCK-POT CHICKEN TAQUITOS . . . . . . . . . . . . . . . . . .13

TACO SOUP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

SLOW-COOKER MAC ‘N CHEESE . . . . . . . . . . . . . . . . . .17

ONE-PAN HONEY TURMERIC CHICKEN . . . . . . . . . . . . . .19

SPICY WHITE BEAN CHICKEN CHILI . . . . . . . . . . . . . . . . .21

SET IT AND FORGET IT TWO-MEAL

FOUR-LEGGED CROCK-POT CHICKEN . . . . . . . . . . . . . . . .23

EASY BATTER ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

SAUSAGE STARS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

HAMBURGER, PEAS, AND POTATOES CASSEROLE . . . . . . . .29

CINNAMON CHEWS . . . . . . . . . . . . . . . . . . . . . . . . . .31

CARROT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

VELVETY CHOCOLATE BUTTER PECAN PIE . . . . . . . . . . . . .35

HOMEMADE PEPPERMINT PATTIES . . . . . . . . . . . . . . . . . .37

RHUBARB CUSTARD PIE . . . . . . . . . . . . . . . . . . . . . . . . . .39

Food Is LoveReal estate is about building community, both literally and figuratively, and nothing creates a sense of community faster than a tasty meal . “Food is love” is a phrase often uttered by our Founder, Michael McAllister, and it’s at the core of our giving back philosophy . As our company continues to provide agents across the country with a more convenient way to learn, we thought we’d put that mantra to the test and compile some of our employees’ favorite recipes to share with our students . We hope that the dishes within this cookbook fill your home with delectable food and help you create a stronger sense of community, wherever you are . From our table to yours, The CE Shop

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CHALLAH RECIPE BY EVAN HANSCOTT - DIGITAL MARKETING MANAGER

PREP: 2 - 2 .5 hours COOK: 25 - 35 minutes COOL: 20 - 30 minutes

1 package dry yeast5 cups all purpose flour2 tbsp . sugar (modified to 3 heaping)1½ tsp . of salt¹/³ cup butter or margarine (room temp)1 cup hot water3 eggs (room temp)1 egg white (room temp)Safron

Glaze:1 yolk (from egg above)2 tbsp . of sugar1 tsp . cold water½ tsp . poppy seeds to sprinkleBaking sheet:Large baking sheet greased or teflon

1. In a large bowl, mix yeast, 2 cups flour, sugar, salt, and butter/margarine . Gradually add water to the dry ingredients and beat at a medium speed of electric mixer for 2 minutes . Scrape bowl occasionally . Add Saffron, 3 eggs, and 1 egg white . The batter will be thick . Beat 2 minutes at high speed . Put aside electric beater and continue mixing in flour with a wooden spoon . Add about 3 additional cups of flour one at a time, until the rough mass is no longer sticky . If it's moist, add small amounts of flour until the dough cleans the side of the bowl .

2. Turn the dough out onto a floured surface and knead until the dough is smooth and elastic (6 minutes with a dough hook) .

3. Return dough to the mixing bowl which has been washed or wiped clean and greased . Turn dough so it is oiled on all sides .

4. Cover dough tightly with a length of plastic wrap and place it in a warm draft-free place until dough has doubled in size (approximately 1 hour; add 30 minutes for high altitude) . If baking at high altitude, repeat the kneading process .

5. Punch the dough down and knead out the bubbles . Divide dough in half .

6. To braid, divide each half into three equal pieces . Hand roll each piece into a 12-inch length .

7. Lay rolls parallel to each other . Start the braid in the middle and work to one end . Pinch the end securely together, turn around, and complete the other end . Repeat with the second piece . Place two braids on a baking sheet .

8. Beat together the remaining eggs, yolk, sugar, and cold water . Carefully brush braids with the mixture . Sprinkle with poppy seeds . Don’t cover braids for the second rise; they will double in bulk (about 1 hour or longer in high altitude) .

9. Pre-heat oven to 400 degrees (or 350 degrees) . Bake in the oven until braids are done, determined when a wooden toothpick inserted into the center comes out clean and dry . The loaves will be shiny and golden brown . Suggested time: 25 - 35 minutes .

10. Remove from oven and cool until it has stiffened a little .


WILD RICE THANKSGIVING CASSEROLERECIPE BY HANNAH COWARD - GRAPHIC DESIGNER AND MULTIMEDIA SPECIALIST

PREP: 15 minutes COOK: 45 - 60 minutes COOL: 10 minutes

1 small butternut squash1 acorn squashOlive oil (approx. 4 tbsp.)4 sprigs rosemary, chopped6 cloves minced garlic (or to taste)4 cups wild rice

6 cups chicken stock2 tbsp . jalapeno sauce4 tbsp . butter8 oz cranberry cheddar cheese (or plain sharp cheddar), grated

1. Preheat oven to 350 degrees .

2. Peel and cube squashes (about ½” cubes) . Drizzle with olive oil, salt (to taste), rosemary, and garlic . Roast for 20 min (stir once during roasting) .

3. While squash is roasting, cook wild rice with chicken stock and 1 tsp salt .

4. When rice is done, stir in jalapeno sauce and butter (until butter is melted) .

5. Pour into roasting pan; mix in roasted squash .

6. Top with grated cheese, broil until cheese is bubbling .

7. Let cool and enjoy!


CHICKEN BACON ASPARAGUS TWISTS RECIPE BY JOEY LANIER - GRAPHIC DESIGN SPECIALIST

PREP: 30 minutes COOK: 30 minutes COOL: 5 - 10 minutes

12 SERVINGS2 boneless, skinless chicken breasts1 tsp . salt, divided½ tsp . pepper1 tsp . onion powder1 tsp . garlic powder

6 tbsp . lemon juice, divided6 strips bacon12 stalks asparagus, ends trimmed1 cup greek yogurt3 tbsp . fresh parsley, chopped1 tbsp . fresh dill, chopped

1. On a cutting board, slice chicken lengthwise into 1 inch (2 cm) thick slices . Take each slice of chicken and cut it in half lengthwise, leaving about 1 inch (2 cm) uncut on one end of the strip .

2. Cut off part of the uncut end of the chicken so you don't have a thick spot in the middle of your longer chicken strip .

3. Place chicken strips in a bowl . Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice . Mix to combine .

4. Transfer to the refrigerator .


6. On a cutting board, slice each piece of bacon lengthwise, creating 12 strips in total .

7. Wrap the cut strip of bacon around the asparagus .

8. Wrap a marinated chicken strip around the bacon-wrapped asparagus . Repeat with remaining ingredients .

9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet .

10. Bake for 10 minutes .

11. Turn up the heat to broil, and broil for 10 minutes . Flip the twists over, and broil for an additional ten minutes .

12. In a bowl add the Greek yogurt, parsley, dill, ½ teaspoon salt, and 3 tablespoons of lemon juice . Stir until well combined .

13. Remove bacon asparagus twists from the baking sheet and let cool . Serve with herb yogurt dipping sauce .

14. Enjoy!


CHICKEN OR TURKEY POT PIE RECIPE BY SARA PEHRSSON - INSTRUCTIONAL DESIGNER


6 SERVINGS Filling Ingredients4 tbsp . butter½ cup diced celery½ cup diced carrot1 small onion, chopped¼ cup all purpose flour1 can low-sodium chicken broth3 cups chopped cooked chicken or turkeySalt and freshly ground pepper to taste½ tsp . ground sage1 tsp . Worcestershire sauce

Pastry Ingredients1 cup whole wheat pastry flour1 cup all purpose flour½ tsp . salt²/³ cup shorteningIce water as needed (¼ to ½ cup)

1. Make the filling . In a large saucepan, melt butter over medium heat . Cook the vegetables until tender . Add the flour and cook, stirring, for about one minute . Gradually add the chicken broth, stirring, and keep cooking and stirring until the sauce thickens . Add the seasonings and chopped meat . Take off heat and set aside .


3. Make pastry . Stir together the flours and salt . Cut in shortening . Sprinkle with enough ice water to bring dough together . Roll into a ball and divide in half .

4. Assemble . Roll one half of the pastry dough into a circle to fit a 10-inch deep dish pie pan . Line the pie pan with the rolled out dough . Put the filling in the lined pie pan . Roll out the second half of the dough and place it over the top . Crimp the edges and cut a few slashes in the top to let the steam escape .

5. Bake in the preheated oven for one hour .


CROCK-POT CHICKEN TAQUITOSRECIPE BY EVE AMI - CONTENT MARKETING SPECIALIST

PREP: 5 minutes COOK: 4 - 6 hours (on high) COOL: 5 - 10 minutes

4 SERVINGS 2 uncooked chicken breasts1 packet of taco seasoning6 ounces cream cheese, cubed

1½ cups shredded cheese8 taco-sized flour tortillas¼ cup cup of water

1. Place chicken breasts in a 2-3 quart slow cooker . Sprinkle with taco seasoning, add cream cheese cubes, and water . Cover and cook for 6-8 hours on low, or for 4-6 hours on high .

2. Unplug the Crock-Pot . With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken .

3. Preheat the oven to 400 degrees . Then spoon shredded chicken into the center of the flour tortillas . Roll tightly . Next, place on a parchment-lined baking sheet . Spray generously with olive oil spray .

4. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp .


TACO SOUP RECIPE BY GIDEON SLIFE - GRAPHIC DESIGN SPECIALIST


6 SERVINGS 2 lbs . of ground beef (or turkey)1 packet of taco seasoning2 cans of black beans2 cans of pinto beans2 cans of stewed tomatoes

2 cans of diced tomatoes 1 small can of diced greens chilis1 onion1 green pepper, choppedWater (if needed)

1. Dice the onion and begin caramelizing it in a medium-sized pan .

2. While caramelizing, cook the beef in a pan over medium heat until no longer pink . Drain .

3. Add the taco seasoning and mix well .

4. Move the beef and caramelized onion into a large pot .

5. Add all other ingredients and bring to a boil .

6. Simmer for at least 15 minutes, or reduce if necessary .


SLOW-COOKER MAC ‘N CHEESERECIPE BY STEPHANIE PRATTI - EMAIL MARKETING SPECIALIST

PREP: 5 - 10 minutes COOK: 2 - 3 hours COOL: 5 minutes

4 SERVINGS 2 cups milk1 (12 oz) can evaporated milk½ can (about 5.5 oz) Campbell’s Condensed Cheddar Cheese Soup1 tsp . salt½ tsp . fresh ground pepper½ tsp . mustard powder

¼ tsp . red pepper powder (or use something spicier if you prefer)1 pound elbow macaroni (I used Barilla)¼ cup butter, cubed4 ounces Velveeta, cubed8 ounces sharp cheddar cheese, grated4 ounces Monterey Jack cheese, grated

1. In a medium bowl, whisk together milk, evaporated milk, salt, pepper, mustard powder, and red pepper powder .

2. Pour the uncooked macaroni into your 5-quart Crock-Pot Slow Cooker . Top with butter, all cheeses, and soup .

3. Pour the milk mixture on top and stir to combine .

4. Do your best to press all the macaroni into the milk mixture . It's okay that it won’t be completely covered .

5. Cover your Crock-Pot and cook on low for 2-3 hours, stirring once per hour .

6. The mac 'n cheese will be done when all the liquid is absorbed and the pasta is cooked .


ONE-PAN HONEY TURMERIC CHICKEN WITH GREEN BEANS (ANTI-INFLAMMATORY RECIPE)

RECIPE BY ALLIE NICKLE - BRAND MANAGER

PREP: 4 minutes COOK: 26 minutes COOL: 5 minutes

2 - 4 SERVINGS 2 - 3 tbsp . olive oil¹/³ cup coconut flour½ tsp . ground turmeric2 garlic cloves, minced

3 chicken thighs or breasts½ cup honey1 lb . of green beans (or asparagus if you have a picky husband like I do)Salt and pepper, to taste


2. Heat olive oil over stovetop in an oven-safe skillet .

3. Meanwhile, combine flour and turmeric in a bowl and coat chicken breasts in flour on both sides .

4. Place chicken in a cast iron skillet and pan-fry for 3 minutes on each side until lightly browned .

5. Add the honey, garlic, and green beans to the skillet and place it in the oven . Cook chicken for approximately 20 minutes, turning it over, along with the green beans, after 10 minutes .

6. Sprinkle green beans with salt and pepper .

7. Enjoy!


SPICY WHITE BEAN CHICKEN CHILIRECIPE BY LISA MONNIER - CUSTOMER SALES AND SERVICE SUPERVISOR


10 SERVINGS 5 - 6 cans Great Northern beans4 - 5 chicken breasts2 small cans green chiles (to personal taste)2 small cans diced jalapenos (to personal taste)1 block cream cheese

1 large container sour creamChili powder1 - 2 large (family-size) cans chicken broth2 lbs . block pepper jack cheese1 onion (optional)

1. Boil chicken breasts in chicken broth until tender and easily shredded (or you could use an Instapot to cook them) .

2. Microwave the sour cream and cream cheese until soft, then mix well .

3. Add the sour cream/cream cheese to the shredded chicken . If you used chicken broth to boil the chicken, just add the shredded chicken back into it . You can add or subtract broth depending on what consistency you want your chili to be .

4. Add the chiles and jalapenos to the mix .

5. Open, drain, and rinse the beans . Add beans to the mix .

6. If you’re using onion, now is a good time to add it .

7. Add chili powder to taste . I try not to use more than 2 teaspoons as it messes up the color of the chili .

8. Hopefully you have free labor readily available in the form of a small child . They should have grated that big block of pepper jack cheese by now .

9. Add the pepper jack cheese one handful at a time . White chili takes a long time but it’ll be worth it to not let that cheese scorch on the bottom of the pan, so keep stirring!

10. Bon appétit!


SET IT AND FORGET IT TWO-MEAL FOUR-LEGGED CROCK-POT CHICKEN

RECIPE BY YVONNE AILEEN - CURRICULUM PRODUCT MANAGER

PREP: 15 minutes COOK: 3 - 6 hours (on high) COOL: 5 - 10 minutes

Meal 1 One whole organic (OG) chicken2 large white or yellow onionsSpices (e.g., parsley, sage, rosemary, and thyme, or Old Bay seasoning)Olive oilGreen beans or vegetable of your choice

Meal 2 Celery, onion, carrots (optional: potatoes, rice, or noodles) Freshly ground black pepperHimalayan sea salt (regular salt will also do)Fresh garlic clovesHave on hand: extra chicken broth or bone broth

1. Wash and dry chicken, rub with oil, then spices .

2. Peel and cut onions in half widthwise to create four “legs .” Place these in the Crock-Pot at opposite corners; place prepared chicken on top of onion legs .

3. Set the Crock-Pot on low for 6-8 hours or on high for 4-6 hours .

4. Slice chicken and serve with salad, green beans or asparagus, and bread . Reserve juices and onion legs from the Crock-Pot for Meal 2 . Meal 2 - Chicken Soup

5. Pull/cut remaining chicken meat from bone, chop, and set aside .

6. Chop onion legs . Simmer chicken bones and chopped onions with reserved juice (add stock, broth or water as needed) for 2-3 hours . Add freshly ground black pepper and salt to taste .

7. Chop 1 cup raw onion and saute in olive oil/butter with 2-3 chopped garlic cloves . Parboil/saute chopped OG carrots, and OG celery . Optional: steam OG potato cubes (or cook rice or noodles--whichever starch you'd like in your chicken soup) .

8. Pour broth from the bone mixture through a sieve into a large saucepan; discard bones and chopped onion legs . If you need to add more broth to make enough soup, now’s your time . Add prepared veggies and reserved chicken; heat through and serve with French bread .

Meal 1 - Chicken Dinner


EASY BATTER ROLLS RECIPE BY ELLEN BARSKI - CURRICULUM WRITER

PREP: 45 minutes COOK: 15 - 20 minutes COOL: 1 - 5 minutes

12 ROLLS 3 cups all-purpose flour2 tbsp . sugar1 package (¼ ounce) active dry yeast1 tsp . salt

1 cup water2 tbsp . butter1 large eggMelted butter

1. In a large bowl, combine 2 cups flour, sugar, yeast, and salt . In a saucepan, heat water and butter to 120 - 130 degrees .

2. Add to dry ingredients; beat until blended . Add the egg, beat on low speed for 30 seconds, then on high for 3 minutes .

3. Stir in remaining flour (batter will be stiff) . Do not knead . Cover and let rise in a warm place until doubled - about 30 minutes .

4. Stir dough down . Fill 12 greased muffin cups half full . Cover and let rise until doubled - about 15 minutes .

5. Bake at 350 degrees for 15 - 20 minutes or until golden brown . Cool for 1 minute before removing from pan to a wire rack . Brush tops with melted butter if desired .


SAUSAGE STARS RECIPE BY JON FORISHA - CONTENT MARKETING MANAGER


3 - 6 SERVINGS 1 lb . cooked crumbled sausage (best is the roll of Jimmy Dean’s Hot Sausage)1½ cup of grated Sharp Cheddar cheese1½ cup of grated Monterey Jack cheese1 cup prepared Ranch dressing (1 small bottle = 1 cup)

1 (2.25 oz) can of sliced ripe olives, drained (optional)1½ cup chopped red pepper1 package of wonton papers (or egg roll wrappers cut into fourths)


2. Blot sausage dry with paper towels and combine with cheeses, dressing, olives, and pepper .

3. Lightly grease mini or regular muffin tins (spray with Pam or use margarine) .

4. Press one wonton wrapper into each cup .

5. Bake 5 minutes until golden .

6. Remove from tins, place on cookie sheets to cool .

7. Fill cooked wonton cups with the sausage mixture .

8. Bake 5 minutes or until bubbly . NOTE: This is a very forgiving recipe . You can use low-fat dressing, turkey sausage, hot Italian, low-fat cheeses, or any other crazy thing you feel inclined to do . You can even substitute the sausage for ground beef and swap out the dressing for salsa to give a more taco flavor . Go nuts!

Combining the deliciousness of sausage and cheese with the wonder of stars, these tasty appetizers can turn a boring pre-dinner conversation into an incredible voyage into the beyond .


HAMBURGER, PEAS, AND POTATOES CASSEROLE

RECIPE BY HECTOR CORTES - SEARCH ENGINE MARKETING COORDINATOR


6 SERVINGS 1 lb . hamburger meat1small bag of frozen petite peas

Salt and pepper to tasteInstant Potatoes (water, milk, butter)

1. Fry the hamburger meat and season with your choice of spices . Drain grease .

2. Place the hamburger meat at the bottom of an oven-proof dish . Place peas in microwave for 30 seconds, then add on top of hamburger .

3. Top with instant potatoes, made ahead of time . Bake at 350 degrees until heated through . Serve with ketchup if desired .

4. Enjoy!


CINNAMON CHEWSRECIPE BY DONNA WELSCHMEYER - INSTRUCTIONAL DESIGNER LEAD

PREP: 10 minutes COOK: 25 - 30 minutes COOL: 10 - 15 minutes

2 cups sugar1 ½ cups light corn syrup1 ½ cups heavy cream1 cup butter (plus enough to butter the pan)

2 tsp . cinnamon oil 1 tsp . red gel food coloring

1. Butter a 9x13" pan well . Set aside . In a large, heavy saucepan, combine sugar, corn syrup, cream, and butter .

2. Cook over medium heat, stirring quite often, until it reaches 240 degrees (soft ball stage) .

3. Remove from heat . Add cinnamon oil and food coloring . Keep your face away from the pan -- the cinnamon steam will burn!

4. Pour into the buttered pan and let it sit until it's very firm . You may refrigerate it, but you’ll have to warm it up a bit to cut it .

5. Cut into squares . Wrap each square in waxed paper OR toss pieces in powdered sugar .

6. Store in the excess sugar to keep candy from sticking together .


CARROT CAKERECIPE BY REBECCA PILTINGSRUD - COMPLIANCE MANAGER

PREP: 15 - 20 minutes COOK: 30 - 40 minutes COOL: 5 - 10 minutes

10 SERVINGSCake Ingredients ²/³ cup apple sauce (or cooking oil)1½ cups sugar2 large eggs4 medium carrots, shredded (about 1½ cups)1 can (8 ¼ oz) drained crushed pineapple (divided)1¾ cups flour½ tsp . salt¾ tsp . baking soda

¼ tsp . baking powder¾ tsp . ground cinnamon1½ tsp . vanilla extract²/³ cup chopped walnuts (optional)

Icing Ingredients1 package cream cheese6½ tbsp . margarine/butter2 cups sifted powdered sugar1½ tbsp . finely chopped walnuts (optional)2 tsp . reserved drained crushed pineapple

1. In a mixing bowl, combine oil and sugar . Add eggs, carrots, and all but 2 tsp . of the crushed pineapple (reserve 2 tsp . pineapple for frosting .) Mix just to combine .

2. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon . Stir into the carrot mixture .

3. Stir in vanilla and walnuts . Pour batter into greased and floured 9x13" baking pan .

4. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean . Cool on a rack in the pan .

5. In a bowl, combine cream cheese, margarine, and powdered sugar . Beat until light and fluffy . Stir in nuts and pineapple .

6. Spread icing on the cooled cake .


VELVETY CHOCOLATE BUTTER PECAN PIERECIPE BY WYNTER JOHNSON - DIRECTOR OF MARKETING


8 SERVINGSCrust Ingredients 1¼ cups all-purpose flour1 tbsp . sugar½ tsp . salt¹/³ cup cold water2 tbsp . butter-flavored shortening3 to 4 tbsp . ice water½ tsp . white vinegar¼ tsp . vanilla extract1 egg1 tbsp . water

Filling Ingredients½ cup butter4 oz . bittersweet chocolate, chopped1¼ cups packed brown sugar¾ cup light corn syrup3 eggs, lightly beaten2 tbsp . molasses1 tsp . vanilla extract½ tsp . salt 1½ cups finely chopped pecans

1. In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly . Combine water, vinegar, and vanilla . Gradually add to the flour mixture, tossing with a fork until dough forms a ball . Wrap in plastic wrap; refrigerate for 8 hours or overnight .

2. Roll out pastry to fit a 9-in . pie plate . Transfer pastry to the pie plate . Trim pastry to ½ in . beyond the edge of the plate and flute the edges .

3. Beat egg wash ingredients; brush over pastry . Filling

4. Melt butter and chocolate in a saucepan; stir until smooth .

5. In a large bowl, combine brown sugar, corn syrup, eggs, molasses, vanilla, and salt . Stir in chopped pecans and butter mixture . Pour into pastry . Arrange pecan halves over the filling around the edges .

6. Bake at 350 degrees for 55 - 65 minutes or until a knife inserted near the center comes out clean . Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary .

Crust


HOMEMADE PEPPERMINT PATTIES RECIPE BY SHANNON LILLY - INSTRUCTIONAL DESIGNER

PREP: 30 minutes COOK: 1 minute COOL: 10 - 15 minutes

½ cup sweetened condensed milk1½ tsp . peppermint extract3 cups powdered sugar

8 ounces dark chocolate, chopped2 tsp . oil

1. In a medium bowl, mix the sweetened condensed milk, peppermint extract, and powdered sugar together until a thick dough forms .

2. Sprinkle some powdered sugar on a flat, clean work surface and place the peppermint dough on the sugar . Using a rolling pin, roll out the dough to about ¼-inch thickness .

3. Using a medicine cup or other round object, cut out 1 inch circles from the dough . Place onto a baking sheet covered with wax paper .

4. Place the peppermint patties into the freezer and allow to cool for 10 to 15 minutes .

5. Place the chocolate in a heat-safe bowl . Add the oil . Heat the chocolate in the microwave in 15-second intervals until the chocolate is fully melted . Stir until smooth .

6. Using a fork, dip the peppermint patties into the melted chocolate and place them back on the wax paper-covered baking sheet .

7. Once all patties have been coated, place the tray back in the freezer and allow the chocolate to set for another 10 to 15 minutes .

8. Store the peppermint patties in the fridge until they're ready to be served . Enjoy!


RHUBARB CUSTARD PIE RECIPE BY CHAD PERLMUTTER - SEARCH ENGINE MARKETING SPECIALIST


8 SERVINGS1 double pie crust2 cups sugar4 tbsp . flour

2 ²/³ tbsp . milk3 eggs (slightly beaten)4 cups rhubarb (cut up)1 tbsp . butter


2. Combine sugar and flour . Sprinkle ¼ of it over pastry in pie plate . Heap rhubarb over this mixture .

3. Sprinkle with remaining sugar and flour . Dot with small pieces of butter . Cover with top crust .

4. Place the pie on the lowest rack in the oven . Bake for 15 minutes .

5. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes . Serve warm or cold .

6. Enjoy!

recipes for success - the ce shoplearn.theceshop.com/rs/102-vzs-273/images/the-ce-shop...baking...

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