Mexican Frozen Hot Chocolate Pie Food

MEXICAN HOT CHOCOLATE

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
• Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
• Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
• Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

MEXICAN CHOCOLATE PECAN PIE

Steps:

• Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
• In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
• Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.

FROZEN HOT CHOCOLATE

Steps:

• Blend ice, milk, and hot chocolate mix together in a blender until smooth.

FROZEN HOT CHOCOLATE

Steps:

• Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.
• Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm).

MEXICAN-STYLE HOT CHOCOLATE

Steps:

• Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.

HOT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

EASY MEXICAN HOT CHOCOLATE

Steps:

• In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

FROZEN CHOCOLATE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add cocoa alternately with milk; mix well.
• Fold in whipped topping.
• Pour into pie shell.
• Freeze for 8 hours or overnight.
• If desired, garnish with chocolate curls or chips.
• Serve directly from the freezer (pie does not need to be thawed to cut).
• **Freeze time not included in "cook" time.

MEXICAN PIE

Steps:

• Heat oil in skillet over medium high heat.
• Cook onions until translucent.
• Add garlic, taco seasoning and ground beef, cook until brown.
• Stir in green chilies.
• Preheat oven to 400 degrees.
• Lightly grease pie plate and cover bottom with 4 tortillas.
• Layer in this order: 1/2 beef mixture, 1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4 tortillas, remaining beef, remaining cheese.
• Bake 30-40 minutes uncovered, or until cheese is melted.
• Serve with toppings of choice (salsa, sour cream, and guacamole).
• Leave out the chipolte peppers if you do not like spice, feel free to add black beans with refried beans for extra protein, and substitute leftover chicken or turkey for the beef with ease. Double recipe to freeze ahead for a lazy or crazy day.

MEXICAN HOT CHOCOLATE

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

HOT CHOCOLATE PIE

Steps:

• 1) In large bowl combine Cool Whip and can sweetened condensed milk until thoroughly mixed.
• 2) Next, add 2 packets hot chocolate and continue mixing until smooth.
• 3) If choosing to use Marshmallow Cream, heat in microwave safe bowl until for about 25-30 seconds.
• 4) Quickly pour Marshmallow cream into bottom of pie crust and smooth out over bottom before it starts to thicken up again.
• 5) Pour Hot Chocolate mixture over Marshmallow Cream.
• 6) Chill in fridge and enjoy!

MEXICAN CHOCOLATE PIE (PAMPERED CHEF)

Steps:

• Preheat oven to 425°F.
• Bake pie crust 10-12 minutes or until golden brown.
• Remove from oven and allow to cool completely.
• Reserve 1 Tbsp chocolate chips for garnish.
• Place remaining chips in small microwavable bowl.
• Heat, uncovered for 1 minute on high, stirring every 10 seconds until smooth.
• Using a small rubber spatula, spread melted chocolate onto cooled pie crust (over bottom and 1 inch up the sides).
• Set aside 1 cup whipped topping for garnish.
• Whisk softened cream cheese in mixing bowl until smooth.
• Gently whisk in milk until blended.
• Add remaining whipped topping and cinnamon; whisk until mixture is smooth.
• Add the pudding mix; whisk until smooth (Mixture will be fairly thick!).
• Spoon chocolate mixture into prepared crust and spread evenly.
• Grate reserved morsels over top of pie.
• Decorate with reserved whipped topping as desired.
• Sprinkle with additional cinnamon, if desired.
• Chill for at least 30 minutes; refrigerate until ready to serve.

MEXICAN FROZEN HOT CHOCOLATE PIE

Steps:

• Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
• Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
• In separate bowl, whisk together sweetened condensed milk and milk.
• Whisk in melted chocolate.
• Stir in vanilla, cinnamon and cayenne pepper.
• Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
• Fold in chocolate mixture.
• Transfer 3 cups mixture to freezer-proof bowl. Cover.
• Pour remaining mixture into crust.
• Freeze bowl and pie 2 hours.
• Top pie with mixture in bowl.
• Freeze overnight.
• Top with whipped cream and chocolate shavings, if desired.
• The preparation time does not include the first 2 hours in the freezer.

MEXICAN CHOCOLATE PECAN PIE

Steps:

• For the crust: Spray a 9-inch pie dish with cooking spray.
• Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
• Preheat the oven to 350 degrees F.
• For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
• Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

MEXICAN CHOCOLATE PIE

Steps:

• Beat white chocolate pudding mix, chili powder and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
• Beat remaining pudding mix, cinnamon and remaining milk in separate large bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over pudding layer in crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.