Chicken Stock

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

About the author:
Tim Sousa is the webmaster of http://www.classy-cooking.com, an online recipe library featuring original recipes, as well as several recipes contributed by readers.
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Best Cookies: Chocolate Butter Cookies

Butter cookies are basic, easy-to-make cookies that can be shaped and decorated in many colorful ways.

Chocolate and almond flavoring add a deliciously elegant taste to our traditional butter cookies. Eat them plain or dress them up. These chocolate cookies are guaranteed crowd pleasers.

Chocolate Butter Cookies

½ cup sugar
¾ cup butter, softened
1 egg yolk
1 teaspoon almond extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa

Directions

Heat oven to 375 degrees.

In a large bowl combine all ingredients EXCEPT flour and cocoa. Beat at medium speed until light and fluffy (2-3 minutes). Gradually add flour and cocoa until well mixed (2-3 minutes).

Shape rounded teaspoonfuls as desired into 1-inch balls, logs, or other shapes (or use a cookie press). Place cookies 1-inch apart on cookie sheets. Bake for 7-9 minutes, or until set. Cool.

Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, maraschino cherries, etc.

About the author:
Copyright 2005
Donna Monday
Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com
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Recipes and Tips for a Seasonal Buffet with a Taste of Paradise

Hospitality, aloha (love or the spirit of giving) and ohana (family) are some of the key values in Hawaiian culture. These values also play an important role in the celebration of holidays as they are a special time of gift-giving, visiting with loved ones and feasting. A perfect way to incorporate these elements into your next holiday gathering is to create a lunch or dinner buffet. Using buffet service allows guests to relax, reflect and celebrate the seasons, much like the Hawaiian culture does with a luau.

The following are some hiwahiwa (festive) and ono (delicious) recipes and tips provided by King’s Hawaiian for adding a touch of paradise to your holiday buffet.

Buffets allow for an impressive and festive setting in a limited dining space and can accommodate service for large groups of people. Remember that because the food is all presented at the same time, your table should be arranged with artistry and care.

Tips for hosting a holiday buffet:

* Position plates at the beginning of the buffet table and napkins/silverware at the end for convenience.

* Placemats, table runners and lace can take the place of time-honored heavy linen tablecloths.

* Arrange food logically in the order that guests would serve themselves, place appropriate condiments next to that menu item.

* Bring interest to a specific dish or add dimension to your table by placing foods at different heights, using inverted bowls or boxes covered with linens/tablecloths, etc.

* Use candles in various shapes and sizes to add ambiance to the table.

* Silverware can be wrapped in paper or cloth napkins and placed in a basket for easy access. In place of napkin rings, silk flower leis can be cut and tied to napkins to hold them together.

* Flowers play an integral role on the buffet table, whether used as the centerpiece or as additional décor. Arrangements made of traditional holiday flowers and plants such as poinsettias, holly, ivy and berries will enhance the decor.

* Pineapples are the universal symbol for hospitality and what better way to welcome guests into your home than with pineapple decorations on the table!

* Bamboo placemats can be placed under hot dishes to serve as hot pads.

Food: Bread plays a major role in most holiday meals, and King’s Hawaiian has prepared a menu guaranteed to sweep your family and guests away to the islands for the La nui (holidays).

King’s Hawaiian Islander Artichoke & Spinach Dip

2 loaves (16 ounces) King’s Hawaiian Sweet Bread

1 cup mayonnaise

1 cup sour cream

1 package (1 ounce) Ranch-style dip mix

1 can (13 to15 ounces) artichoke hearts, drained and chopped

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 can (8 ounces) sliced water chestnuts, drained and chopped

Carefully hollow one loaf, leaving 1 inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheets and bake in pre-heated 350-degree oven for 10 minutes or until golden brown. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled. Transfer to bread bowl and serve with toasted bread cubes.

King’s Hawaiian Cranberry Macadamia Nut Stuffing

6 cups (8 ounces) 1/2 loaf - King’s Hawaiian Sweet Bread

1 cup chopped celery

1/2 cup chopped onion

1/4 cup margarine or butter

1 teaspoon dried sage, crushed

1/2 teaspoon.dried thyme, crushed

1/4 teaspoon pepper

1/2 cup macadamia nuts (chopped)

1/2 cup dried cranberries

1/2 cup chicken broth

1 to 2 tbsp. chicken broth (optional)

Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Use to stuff one 6 to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325-degree oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through. Serves 6 to 8.

***Tip: To make 6 cups dry bread cubes, cut 3/4 loaf of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours.

King’s Hawaiian Rocky Road Bars

1 16-ounce loaf King’s Hawaiian Sweet Bread

1 12-ounce package semisweet chocolate morsels

1/2 cup butter or margarine

1 1/2 cups miniature marshmallows, divided

1 cup chopped pecans, divided

1 10.8-ounce package non-dairy whipped topping

1 cup vanilla yogurt

Lightly coat a 13 by 9 by 2-inch baking dish with nonstick spray. Cut bread into 1-inch cubes and place into an extra large mixing bowl. Set both aside. In a saucepan, melt chocolate and butter over low heat; stirring constantly. Remove from heat. Reserve 1/2 cup marshmallows and 1/2 cup pecans for garnish. Stir in whipped topping, and remaining marshmallows and nuts. Combine chocolate mixture with yogurt. Blend well. Fold chocolate mixture into bread until all chunks are well coated. Spoon into baking dish until evenly spread. Garnish with reserved marshmallows and nuts. Cover with plastic wrap and refrigerate until firm. Cut into squares to serve. Makes 12 to16 servings. Preparation time: 20 minutes

King’s Hawaiian Bread Sandwich Platter

A time-honored tradition practiced during the holidays is to serve turkey, ham, or other types of meat as the main course at family meals. King’s Hawaiian suggests taking a different approach to the traditional main course by allowing guests to make their own King’s Hawaiian sandwiches. Or for a post-holiday buffet substitute the sandwich platter with King’s Hawaiian Turkey Sandwich Supreme using leftover turkey.

Prepare the meat of your choice to your liking, slice it and arrange it on a platter, serve hot or cold. On an additional platter arrange various cheeses, lettuce, tomatoes, onions, and any other topping that you feel your guests may enjoy. Conventional condiments can accompany seasonal ones such as cranberry sauce and gravy. Arrange King’s Hawaiian Dinner Rolls (12-pack, account for 2 per person) near the platters of meat and cheese.

Turkey Sandwich Supreme

1 16-ounce loaf King’s Hawaiian Bread

1/4 cup Ranch-style dressing

10-ounce deli-sliced turkey breast

1 cup shredded mozzarella cheese, divided

1 10-ounce packages frozen chopped spinach, thawed and drained well

1/2 cup finely chopped onion

4 fresh plum tomatoes, diced

Preheat oven to 350 degrees. To prepare bread for sandwich filling, slice off top. Set aside. Carefully hollow out loaf within 1 inch of sides and bottom. Reserve removed bread for other use. Brush inside and top of bread with dressing. Line bottom of shell with turkey. Toss together 1/2 cup of cheese, spinach, onion and tomatoes. Spoon over meat. Sprinkle with remaining cheese. Replace top. Wrap loaf in foil. Bake 1 hour. Cool 10 minutes. Remove foil and slice into wedges. Can be served hot or cold. Preparation time: 20 minutes. Makes 6 servings.

In addition to these recipes provided by King’s Hawaiian, other holiday food items can be added to enhance your buffet table. Find additional recipes and information on where to find King’s Hawaiian bread and rolls by visiting www.kingshawaiian.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content
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Pineapples: The Healing Fruit of the Tropics (includes a recipe for Pina-Banana Orange Smoothie)

For a natural and tasty way to improve your health and boost your healing capacity, add fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant vitamin C, both of which plays a major role in the body's healing process.

Bromelain, a natural anti-inflammatory with analgesic properties, encourages healing, promotes well-being and has many other health benefits. Bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory and analgesic effect can also help relieve osteo- and rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, bromelain can relieve indigestion. The enzyme contained in fresh pineapple helps break down the amino acid bonds in proteins, which promotes good digestion.

Pineapples also provide an ample supply of vitamin C, a commonly known antioxidant that protects the body from free radical damage and boosts the immune system. Vitamin C helps build and repair bodily tissue and promotes wound healing. The body uses vitamin C to help metabolize fats and cholesterol, absorb iron, and synthesize amino acids and collagen. Collagen is one of the primary building blocks of skin, cartilage and bones. Vitamin C also decreases the severity of colds and infections.

Furthermore, due to its high vitamin C content, pineapples are good for your oral health as well. Recent studies have found that vitamin C can reduce your risk of gingivitis and periodontal disease. Besides increasing the ability of connective tissue to repair itself, vitamin C also increases the body's ability to fight invading bacteria and other toxins that contribute to gum disease. Periodontal disease, which destroys gum tissue and underlying jaw bones, has been linked to heart disease, stroke and type 2 diabetes.

So if you are searching for a natural way to enhance your body's healing mechanisms, promote overall good health and tantalize your taste buds, pineapples are the way to go. Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sit on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.

To prepare pineapple, you need to peel it, remove the eyes (the thorny protrusions within the puffy squares of the skin) and the fibrous center. One way to do this is to remove the top of the pineapple with a sharp knife. Then cut the pineapple lengthwise into 4 wedges (quarter it) and place each pineapple wedge horizontally on a cutting board. Carefully cut the fruit from the outer skin, and cut out the eyes and fibrous center core.

Another way is to cut off the top and bottom of the pineapple, place the pineapple vertically (upright) on a cutting board and carefully slice off the outer skin. With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don't cut too deep, just enough to lift out the section that contains the eye. Then, slice the pineapple crosswise and remove the fibrous core individually with a cookie cutter.

Once the fruit is prepared, it can be diced and eaten fresh, added to salads and entrees for an exotic flavor, or made into tasty tropical drinks and smoothies.

To get you started, try Monique N. Gilbert's delicious, nutritious, cholesterol-free smoothie recipe. It's high in bromelain, vitamin C, beta carotene, potassium, thiamin (vitamin B-1), riboflavin (vitamin B-2), iron, fiber, omega-3 fatty acids and soy isoflavones.

Pina-Banana Orange Smoothie
__________________________________________

1 frozen banana
1 cup fresh pineapple
1/2 cup soymilk
1/3 cup orange juice
1 tablespoon canned pumpkin
1 tablespoon ground flax seeds
1 tablespoon honey or maple syrup (optional)
__________________________________________

Place all of the above ingredients in a food processor or blender. Blend for 1-2 minutes, or until smooth and creamy.
Makes about 2-3/4 cups (2 servings)

Copyright © Monique N. Gilbert - All Rights Reserved

Monique N. Gilbert, B.Sc. is a Health, Nutrition, Weight-Loss & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author of Virtues of Soy: A Practical Health Guide and Cookbook. She has offered guidance in natural health, nutrition, fitness, weight-loss and stress management since 1989. You can reach Monique at http://www.MoniqueNGilbert.com

About the author:
Monique N. Gilbert, B.Sc. has received international recognition for helping people get healthy, manage stress, lose weight and keep it off. Through her coaching program and writings, Monique motivates and teaches how to improve your well-being, vitality and longevity with balanced nutrition, physical activity and healthy living. For more information, visit her website at - http://www.MoniqueNGilbert.com/
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Make School Lunches Fun and Nutritious

As the beginning of the school year nears, parents once again face the challenge of preparing healthy lunches and snacks that their kids will actually eat. After all, you can send your child to school with a well-balanced lunch a home-ec teacher would be proud of, but if he trades his carrot sticks for a cupcake, all your efforts go down the drain.

What parents need are ways to make healthy food fun for kids to eat. And since September is not only back-to-school month, but also “5 a Day” month (in honor of the FDA recommendation that everyone eat five servings of fruits and vegetables every day), what better time to incorporate these foods into your family’s diet.

Every parent knows that some foods are more popular with kids than others. For example, most kids like bananas, but may not be so sure about papaya. While you want your child to try new tastes, their lunch box probably isn’t the place for that. Keeping kids’ taste buds in mind, here are some tips from the Produce Marketing Association for fun, healthy ways to help your kids get their 5 a Day.

For the lunch box:

* Instead of PB&J for lunch, how about PB&B -- peanut butter and banana. This delicious combination is sure to be a hit with kids.

* Peanut butter can also be used to stuff celery, or try celery stuffed with low fat cheese.

* Apples are easy to pack and eat -- simply toss one in the lunch box. Alternatively, pack a container of applesauce.

* Capture your kids’ imagination (and their appetites) with unique and interesting fruits. For example, star fruit, with its astral shape, is fascinating to kids.

* Kids might turn up their noses at raw carrot sticks served on their own, but a little ranch-flavored dip can make all the difference. The dip is available in easy-to-pack single serving containers. Encourage your child to try dipping other vegetables such as celery, broccoli and cauliflower for variety.

Any of the ideas above can also work as a healthy after school snack, but you have a lot of other options as well. Kids love smoothies, especially when they get to pick the ingredients. All you need is some yogurt, your favorite fruit, some ice and a blender for a tasty snack that packs a nutritional punch.

Here’s another recipe the kids will go for: Fruiteroni Pizza. They’ll get a kick out of the unconventional ingredients. It’s so easy, the kids can practically put it together themselves.

Fruiteroni Pizza

1 12-inch pre-baked thin pizza crust or 12-inch regular pizza crust

1/2 cup pasta sauce or pizza sauce

1-1/2 cups shredded mozzarella or jack cheese

1 large (or 2 small) fresh California peaches, thinly sliced

2 ounces sliced pepperoni

diced green peppers (options)

Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with cheese. Top with fruit slices and pepperoni, then sprinkle with green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until sauce is bubbling and crust is browned. Cut into wedges.

And remember, it’s not just kids who need their 5 a Day. Mom and Dad should be setting a good example by eating their fruits and vegetables. A survey conducted by the American Dietetic Association found that parents have more potential to influence their children’s eating habits than anyone else. These findings underscore the importance of a parent’s involvement in helping their children make good dietary choices, because children’s eating behaviors are influenced by family-related factors such as the number of meals eaten together.

To help consumers make the most of fruits and vegetables, the Produce Marketing Association Web site offers tips on how to buy and store fruits and vegetables, as well as tempting recipes and serving ideas. For more information, visit www.aboutproduce.com.

Courtesy of ARA Content

About the author:
Courtesy of ARA Content
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Low Fat Salmon Recipes

Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

About the author:
Hans Dekker loves seafood and is author of Seafood Recipes at Steaks-Guide.com
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Healthy Fruit Smoothie Recipe

Who doesn’t love a fruit smoothie? How about a healthy one that has a taste that cannot be beat? You can stop your search today because this smoothie recipe has it all.

This healthy fruit smoothie recipe is chopped full of wholesome fruit pieces and the sweet taste of honey. Blend one up today.

Ingredients:

1 cup plain flavored fat free yogurt
½ cup crushed ice
1 cup unsweetened apple juice
½ cup watermelon, cut into small cubes
½ cup strawberries cut into halves
½ cup mango, cut into small cubes
½ cup peaches, cut into small cubes
1 tsp. vanilla extract
¼ cup honey
¼ cup almonds, crushed

Toppings:

Fat free cool whip
Couple sprigs fresh mint

To Make:

Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.

Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.

Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.

Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.

Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.

A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. Serves 2

About the author:
Hans Dekker is an enthusiast cook and owner of http://www.steaks-guide.com/ Visit us for a wealth of recipes.
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Racing-Inspired Desserts Take The Checkered Flag

Leave it to star female race-car drivers to come up with desserts that are not only fast, but incredibly tempting. Using the most iconic ingredients-Twinkies, Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick, NASCAR's Leilani Münter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team.

Danica Patrick's Speedway Shortcake Twinkie-Style

10 Hostess Twinkies

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

8 ounces frozen whipped topping, thawed

1 teaspoon vanilla extract

5 to 6 cups thinly sliced fresh strawberries

Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.

Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.

Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.

Leilani Münter's Fast Track German Chocolate Tarts

1 box Hostess Ding Dongs

11/2 cups chopped pecans

21/2 cups sweetened flaked coconut

1 can (12 ounces) evaporated milk

11/2 cups sugar

3/4 cup (11/2 sticks) butter

4 egg yolks, slightly beaten

2 teaspoons vanilla

Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside.

Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.

Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.

Tip: You can speed cooling by placing saucepan in ice water.

Melanie Troxel's

Motoring Mud Pie

1 jar (11.75 ounces) hot fudge sauce

1 package (6 ounces) chocolate cookie pie crust

5 Hostess Cup Cakes

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1 package instant chocolate pudding mix

11/2 cups milk

1/4 cup chocolate shell topping

Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.

Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust.

Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.

Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.

About the Author:
Wayne Ryan
For more information, visit www.hostesscakes.com.
Article Source: http://www.articles2k.com