Food and Beverage
Comfort from the South
Last Updated on July 23, 2024 by Daily News Staff
(Culinary.net) The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.
It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.
In a saucepan, melt butter. Add flour and stir to combine. Add crushed pecans and brown sugar. Stir to combine and form to the bottom of a pie pan. Bake for 15-20 minutes at 350 F.
In a separate bowl, add cream cheese and beat until smooth. Add powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate.
To make the pudding layer, whisk egg yolks in a bowl then whisk in whole milk.
In a separate bowl, add sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine.
In a saucepan over medium heat, add egg mixture followed by the dry mixture and stir. Add butter and vanilla extract, stirring until butter is melted.
Pour pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. Once cooled, add on top of the other layers and spread evenly.
Refrigerate pie overnight.
To make whipped topping, in a mixer, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add whipped topping to the top of the chilled pie.
Drizzle with chocolate syrup and sprinkle with chopped pecans.
Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.
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Watch video to see how to make this recipe!
Arkansas Possum Pie
Servings: 8
Crust:
- 3/4 cup butter
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1 1/2 cups pecans, crushed
Cream Cheese Layer:
- 12 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons heavy cream
Pudding Layer:
- 3 egg yolks
- 2 cups whole milk
- 1 cup sugar
- 1/3 cup cocoa powder
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate syrup
- 1/2 cup chopped pecans
- Heat oven to 350 F.
- To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.
- Bake 15-20 minutes until crust begins to brown. Cool completely.
- To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate.
- To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside.
- In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.
- In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes.
- Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.
- To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.
- Drizzle pie with chocolate syrup and sprinkle with chopped pecans.
SOURCE:
Culinary.net
recipes
Top Tender Chicken with a Creamy Dressing for a Light, Refreshing Meal
On those days when you’re craving something fresh and don’t feel like doing a lot of cooking, salads are the ideal solution. This Grilled Chicken and Avocado Salad unites savory, sweet, tangy and creamy flavors in a single bowl.
Top Tender Chicken with a Creamy Dressing for a Light, Refreshing Meal
(Feature Impact) On those days when you’re craving something fresh and don’t feel like doing a lot of cooking, salads are the ideal solution. They’re nutritious, easy to throw together and endlessly customizable so you can make them with the ingredients you have to suit the flavor profiles you prefer.
This Grilled Chicken and Avocado Salad unites savory, sweet, tangy and creamy flavors in a single bowl. Crisp lettuce and tender spinach bring leafy green nutrients to the base of each salad. The juicy, slightly charred grilled chicken is seasoned, smoky and a good source of lean protein. Avocado slices, Greek yogurt and olive oil add rich, creamy textures and healthy fats, while cucumbers make each bite refreshing. Apple slices and grapes lend natural sweetness that complement the tangy honey-mustard dressing.
Light enough for lunch but filling enough for dinner, it’s a versatile salad packed with vegetables, fruits, fiber, vitamins and minerals. Make the recipe your own by switching to a different dressing or tossing in bonus toppings like walnuts, dried cranberries or cherry tomatoes. Plant-based home chefs can adapt by swapping to a different protein like tofu, tempeh or chickpeas and using non-dairy yogurt for the dressing.
Find more light yet filling salad solutions by visiting Culinary.net.
Grilled Chicken and Avocado Salad
Recipe adapted from Delish
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
- 2 boneless, skinless chicken breasts (8 ounces each)
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 3 romaine hearts, chopped
- 3 cups spinach
- 2 avocados, thinly sliced
- 2 cucumbers, thinly sliced
- 1 apple, thinly sliced
- 1 cup grapes, halved
Creamy Honey-Dijon Dressing:
- 3/4 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat grill or grill pan to medium-high heat. In medium bowl, sprinkle chicken with oregano, coriander and salt and pepper, to taste. Add oil then toss to coat.
- Grill chicken, covered, about 8 minutes per side, until slightly charred and registering 165 F on thermometer inserted into thickest part. Transfer to cutting board, let rest 5 minutes then thinly slice.
- Divide romaine, spinach, avocados, cucumbers, apples and grapes among bowls. Top with chicken.
- To make dressing: Whisk Greek yogurt, olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt and pepper. Drizzle over salad and serve.
SOURCE:
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(Feature Impact) Weeknights often feel like a race against the clock. Busy families feel the squeeze from school pickups, homework and social commitments, but dinner remains one of the few opportunities for everyone to slow down, reconnect and share important moments together at the close of a hectic day.
With a little planning and convenient ingredients like Little Potatoes – which come pre-washed, require no peeling and are small enough that they don’t need to be cut – families can spend less time in the kitchen and more time at the table.
For example, The Little Potato Company’s new A Little Homestyle Ranch Microwave Ready Kit serves up a favorite flavor in an easy-to-prepare side dish your whole family will love. Simply pop the steamable tray into the microwave for 5 minutes, sprinkle on the included ranch seasoning pack and enjoy without any prep or cleanup.
They’re also a perfect foundation for this easy, all-in-one Sheet Pan Chicken and Little Potatoes recipe. It’s ideal for busy weeknights as a balanced, flavorful meal that requires just 10 minutes of prep and minimal cleanup. Plus, you can customize with fresh herbs and a squeeze of lemon juice for extra zest.
If you’re in search of a simple side dish that can accompany a variety of family favorites, these flavor-filled Ranch Green Beans and Little Potatoes with Bacon are a great fit for a backyard barbecue or casual evening with your nearest and dearest.
To find more ways to bring loved ones together at the table throughout the school year, visit LittlePotatoes.com.
Sheet Pan Chicken and Little Potatoes
Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 4
- 1 1/2 pounds Little Potatoes
- 2 cups broccoli florets
- 1 bell pepper
- 1 red onion
- 2 tablespoons olive oil, divided
- 2-3 teaspoons of your favorite seasoning blend
- 4 boneless, skinless chicken breasts
- fresh parsley or cilantro (optional)
- lemon wedges (optional)
- Preheat oven to 400 F and line baking sheet with parchment paper or foil.
- Slice Little Potatoes in half. Slice broccoli florets, bell pepper and onion into bite-sized pieces.
- In mixing bowl, toss veggies with 1 tablespoon olive oil and 1-1 1/2 teaspoons seasoning.
- Spread veggies evenly on baking sheet.
- In same bowl, add chicken, remaining seasoning and remaining olive oil. Toss to combine then place chicken between veggies in single layer.
- Roast 30-35 minutes, or until chicken is cooked through to internal temperature of 165 F and potatoes are tender. Flip veggies and chicken halfway through cooking to ensure even browning.
- Let chicken rest 2-3 minutes. Divide Little Potatoes, veggies and chicken into bowls. Garnish with fresh parsley or cilantro and squeeze of lemon juice, if desired.
Ranch Green Beans and Little Potatoes with Bacon
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 2
- 1 package maple bacon
- 1/2 pound fresh string beans, washed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rosemary
- salt, to taste
- pepper, to taste
- 1 package A Little Homestyle Ranch Microwave Ready Kit
- On stovetop, cook bacon until crispy, reserving 1/4 cup bacon grease. Crumble bacon and set aside.
- In same pan, add fresh string beans, bacon grease, olive oil, garlic powder and rosemary. Season with salt and pepper, to taste. Saute until soft.
- Peel back plastic on potatoes kit and microwave 5 minutes.
- Let potatoes cool 1-2 minutes and spread ranch seasoning over potatoes followed by bacon and string beans.
SOURCE:
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Foodie News
Taco Bell Turns Back the Clock With Four Fan-Favorite Menu Items
Taco Bell is bringing back four customer favorites with its 2016-inspired Decades Menu: the Naked Chicken Chalupa, Beefy Crunch Burrito, Meximelt and Caramel Apple Empanada. Here is what to know about prices, availability and special rewards offers.
Taco Bell is serving up a taste of 2016 with the nationwide return of four nostalgic favorites, including the Naked Chicken Chalupa, Beefy Crunch Burrito, Meximelt and Caramel Apple Empanada.
The limited-time lineup, officially called the Decades #TBTB Menu, arrived at participating Taco Bell restaurants nationwide on August 20. It marks the third installment of the chain’s Decades Menu campaign, which brings discontinued and memorable items back for another run.
Four familiar favorites return
Leading the 2016-inspired menu is the Naked Chicken Chalupa. Instead of a traditional tortilla, the item uses a crispy, seasoned all-white-meat chicken shell filled with cheddar cheese, lettuce, diced tomatoes and Avocado Ranch Sauce.
The Naked Chicken Chalupa is priced at a suggested $5.99. It is also included in a $9 Discovery Luxe Box with a Cheesy Bean and Rice Burrito, Crunchy Taco, chips and nacho cheese sauce, and a medium fountain drink.
Also returning is the Beefy Crunch Burrito, a longtime fan favorite filled with seasoned beef, seasoned rice, reduced-fat sour cream, nacho cheese sauce and Flamin’ Hot Fritos. The burrito carries a suggested price of $2.79.
The Meximelt is back as well, combining seasoned beef, pico de gallo and a melted three-cheese blend inside a soft flour tortilla. Its suggested price is $2.99.
For dessert, Taco Bell has revived the Caramel Apple Empanada. The crispy pastry features warm apple pieces and caramel filling and is available for a suggested $2.99.
More than a menu revival
Taco Bell is leaning heavily into mid-2010s nostalgia beyond the food. The company is partnering with Anti Social Social Club, screen-free digital camera company Camp Snap and Divine, a six-second looping video platform inspired by the spirit of Vine.
On August 25, Taco Bell Rewards members will have an opportunity to enter a limited-time Tuesday Drop sweepstakes featuring 500 “2016 Starter Packs.” Each package includes a flannel shirt, cap and Camp Snap point-and-shoot digital camera.
Rewards members can also participate in an in-app scavenger hunt offering exclusive deals over three weeks, with a new offer scheduled each week between August 25 and September 14.
“For decades, Taco Bell has been woven into the lives of our fans, and there’s something special about revisiting the moments and experiences that made 2016 distinctly memorable,” Taco Bell North America Chief Marketing Officer Luis Restrepo said in the company’s announcement.
Available for a limited time
The four returning items are available at participating U.S. Taco Bell restaurants for a limited time and while supplies last. Prices and participation may vary by location, and delivery orders may cost more.
For longtime customers, the promotion offers another opportunity to revisit some familiar flavors. For younger diners, it is a chance to discover why items such as the Beefy Crunch Burrito and Caramel Apple Empanada developed such loyal followings.
Which returning Taco Bell favorite would you order first? Let us know in the comments, and subscribe to the STM Daily News newsletter for more food, restaurant and consumer news.
Source: Taco Bell Corp. press release, August 18, 2026.
Taco Bell Newsroom: Taco Bell Brings the 2016 Vibes Back to Fans Nationwide With Decades #TBTB Menu
Related links
- Taco Bell Official Website
- Taco Bell Rewards Program
- Taco Bell Mobile App
- Taco Bell Rewards Drops
- Divine Announces Public Launch and Taco Bell Collaboration
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