Best Over The Moons Recipes

OVER THE MOON CHOCOLATE PIE RECIPE

Steps:

• Prepare the Graham Cracker Crust: Preheat oven to 350°F. Place graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9-inch deep-dish glass pie plate.
• Bake in preheated oven until crust is firm, dry, and lightly browned, about 10 minutes. Transfer to a wire rack, and cool to room temperature, about 20 minutes.
• Prepare the Marshmallow Layer: Spread marshmallows in an even layer on bottom of baked Graham Cracker Crust. Return crust to preheated oven, and bake just until marshmallows begin to melt, about 3 minutes. (Do not let marshmallows turn brown or crisp.) Remove from oven, and spread melted marshmallows into an even layer using a small offset spatula or the back of a teaspoon. Cool to room temperature, about 20 minutes.
• Prepare the Chocolate Filling: Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over medium-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat, and immediately pour over chocolate chips. Let stand 1 minute. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla, and, if desired, whiskey. Cool to room temperature, 15 to 20 minutes. (Filling should be thickened but still pourable.)
• Spoon Chocolate Filling over melted marshmallow in piecrust, and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temperature 8 hours or overnight. (No need to refrigerate the pie. It is best left at room temperature.)
• Prepare the Marshmallow Meringue: Fill a medium saucepan one-third full of water, and bring it to a simmer over medium-high. Reduce heat to low, maintaining a simmer.
• Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (Or use a double boiler instead of saucepan and heatproof bowl.) Cook, whisking constantly, until sugar completely dissolves. Remove bowl from heat.
• Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3 to 4 minutes.
• Increase mixer speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks, and leaves tracks from beaters in surface, 5 to 10 minutes.
• Add vanilla bean paste. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1 to 2 minutes.

CHICKEN HALF MOONS

Steps:

• Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
• In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
• In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
• Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

OVER THE MOON PIZZA DIP

Steps:

• Brown the ground beef. Drain the fat. And set it aside.
• Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside.
• Place the pepperoni and beef back in the skillet over low heat. Add the seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mixture.
• Stir until all is melted and combined.
• I like to then put this into a small (1 quart) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.

OVER THE LEMON BASIL MOON

Steps:

• Place 1 lemon wheel, 3 fresh basil leaves and 1/4 teaspoon sugar into a shatterproof glass. Muddle the mixture for 30 seconds with the handle of a wooden spoon. Pour 1/3 cup lemonade into the glass and stir together. Top with ice cubes and 1/2 cup ginger ale. Garnish with another lemon wheel and a sprig of fresh basil. Serve with 1/4 cup moonshine in a shot glass as a chaser and add as desired.
• Repeat this process to make 3 more cocktails. Serve immediately.