Chocolate Pie

Filling
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust made with chocolate cookies

Topping
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

To make the filling, in a heavy non aluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled. In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute. Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours. To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie;
serves 8.

Fruit Salsa and Cinnamon Chips

Cinnamon Chips
2 Tablespoon Sugar
1/2 teaspoon Cinnamon
4 large flour tortillas
2 Tablespoon water
Preheat oven to 350
Combine Sugar and cinnamon in a small bowl. Lightly brush both sides of tortillas with water and sprinkle each side with cinnamon mixture. Cut each tortilla into 12 wedges and arrange wedges in a single layer on a cookie sheet . Bake at 350 for 15 minutes or until crisp.

TROPICAL FRUIT SALSA
( I add honey to this for extra sweetness if the fruit is not quite sweet enough)
1 cup finely diced peeled firm-ripe papaya
1/2 cup finely diced peeled firm-ripe mango
1/3 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
*1/2 to 1 teaspoon finely chopped fresh jalapeno chili without seeds ( optional)
1/2 teaspoon salt
Stir together all ingredients.

Bran Apple Muffins Freezer Cooking Recipe

1 cup bran cereal
1 cup untoasted wheat germ
1 1/2 cups whole wheat flour
1/2 cup nonfat dry milk
1 tbsp baking powder
3/4 cup raisins
1/2 cup chopped walnuts
2 large eggs
12 oz frozen apple juice concentrate, thawed
1/4 cup salad oilmuffin tins, either with paper lined cups or greased

In a large mizing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet.

Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.