This is one of the best pie recipes you’ll ever try. Thanks to Susan Payne for giving this delicious pie it’s name - Chocolate Afternoon Delight will surely be a delight to all who make this amazing pie.

Serves: 6

Chilling Time: 4 hr

Ingredients

• 1 cup mini chocolate chips (semi-sweet)
• 1/2 cup sugar
• 8 ounces tub Cool Whip non-dairy topping
• 1/3 cup milk
• 1  (8-ounce) package cream cheese, softened
• 1  Oreo pie crust (6-ounce) package (see directions for any necessary baking)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/3 cup cocoa powder

Instructions

1. Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy.
    
2. Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture.
    
3. Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound.
    
4. Garnish top of pie with remaining nuts and mini chocolate chips (if desired).
    
5. Refrigerate 2 to 4 hours and serve.

Notes

This pie was part of our No Name Pie contest. We thank Susan Payne for coming up with it’s new name! Thank you to all who participated, it was a very hard choice! - Editors of RecipeLion.

Read more at http://www.recipelion.com/Pies/Chocolate-Afternoon-Delight#Js9EP2rtLsRu3ApT.99

Step 1 Blend

Step 2Pour into mold

Pour mixture into popsicle mold* and insert sticks.

*If you don’t have a popsicle mold, you can use paper dixie cups and popsicle sticks. Simply tear off the cups once the pops are frozen.

Step 3Freeze & enjoy!

Place in freezer for several hours until completely frozen. Keep frozen until ready to eat. Enjoy on a hot summer day!

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

Instructions

1. Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
3. Pour into the prepared baking dish.
4. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold. Store in the refrigerator.

Ingredients

• 1 box mix brownies, prepared according to package directions
• 1 cup creamy peanut butter
• 1/2 cup softened butter
• 4 cups powdered sugar
• 1-2 tablespoons milk, as needed
• 1/2 cup heavy whipping cream
• 6 ounces semi-sweet chocolate chips

Instructions

1. Prepare the brownies according to recipe or make brownies from a box mix.
2. Allow brownies to cool completely.
3. In the bowl of a stand mixer, beat together the peanut butter, butter, and powdered sugar until well combined and smooth. The mixture should be thick, but add a tablespoon or two of milk if needed, so that you are able to spread the mixture on the brownies.
4. Heat the cream in a small sauce pan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted.
5. Allow to cool for 10 minutes and then pour over the peanut butter and brownies. Smooth with an off-set spatula and then place the brownies in the fridge to set for at least 1 hour.

Ingredients

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup chopped nuts ( Optional )
• 1 cup Evaporated Milk
• 1/2 cup (1 stick) butter or margarine, melted
• 35 (10-oz. pkg.) caramels, unwrapped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Method

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan.

1. Bake for 15 minutes.
2. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.

1. Drop remaining batter by heaping teaspoon over caramel mixture.

1. Bake for 25 to 30 minutes or until center is set.
2. Cool in pan on wire rack.

1. ENJOY!

Zesty Tip: The only tip I could recommend for this recipe is too make it at least in double batch form.  It is absolutely amazing.

Pizza Swirl Bread

[adapted from martha stewart.com]

makes one loaf

4 tablespoons butter

1/3 cup milk

1/4 cup warm water

2 1/4 teaspoons active dry yeast

1 teaspoon sugar

1 large egg

2 1/4 cups all-purpose flour

1/2 teaspoon salt

2 garlic cloves, minced

6 ounces provolone cheese, freshly grated

4 ounces grated parmesan cheese

20-30 slices pepperoni, or however much you would like

1/3 cup tomato sauce, or more if desired

1 tablespoons italian seasoning

1. In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside.

2. Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy. Optional: while yeast is is dissolving, stick pepperoni in the microwave on a paper towel lined plate for 30-40 seconds to remove a bit of grease. Lightly butter an 81/2 x 4 x 2 loaf pan.

3. Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter mixture, then yeast mixture. Mix on medium speed until dough comes together, about 5-6 minutes. Remove dough from bowl and lightly flour your workspace, then knead by hand for a minute or two. Add a few more teaspoons of flour if dough is sticky until it becomes smooth.

4. Melt the two tablespoons of butter. Brush one tablespoon all over a bowl, then place dough in bowl and coat with butter. Cover the bowl and set in a warm place to double in size for about one hour.

5. Preheat oven to 350 degrees F.

6. After dough has risen, punch out the air bubbles, flour your workspace again, and roll into an 8 x 12 inch rectangle. Spread tomato sauce on first, then minced garlic, then provolone, then pepperoni, then parmesan, then italian seasoning. Starting at one of the short ends, tightly roll dough into a loaf. Place in loaf pan and brush with remaining melted butter, and sprinkle with parmesan cheese.

7. Bake for 45-50 minutes, or until top is golden brown. Let cool for 30 minutes, then remove from pan.