Thanksgiving Pies (as promised)

Here are the pies I served. The Caramel Apple Pie recipe is in an earlier post. I think I might love pie!

Pecan Chocolate Chip Pie

   4 eggs

   1 cup sugar

   1 cup light corn syrup

    1 teaspoon vanilla extract

    1/2 cup butter, melted

    1 cup chopped pecans

    1/2 cup semisweet chocolate chips

  1 unbaked pastry shell (10 inches)

  In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add

butter and mix well. Stir in pecans and chocolate chips. Pour into

pie shell.

Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

Yield: 10-12 servings.

Cherry Almond Mousse Pie

1 can (14 ounces) sweetened condensed milk, divided

1 ounce unsweetened chocolate

1/2 teaspoon almond extract, divided

1 frozen pie shell (9 inches), baked

1 jar (10 ounces) maraschino cherries, drained

1 package (8 ounces) cream cheese, softened

1 cup cold water

1 package (3.4 ounces) instant vanilla pudding mix

1 cup heavy whipping cream, whipped

1/2 cup chopped toasted almonds

Chocolate curls, optional

In a small saucepan over low heat, cook and stir 1/2 cup milk and

chocolate until the chocolate is melted and mixture is thickened,

about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell;

set aside.

Set aside eight whole cherries for garnish. Chop the remaining

cherries; set aside. In a large bowl, beat cream cheese until

fluffy. Gradually beat in water and remaining milk. Beat in pudding

mix and remaining extract. Fold in whipped cream. Stir in chopped

cherries and almonds.

Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired.  

Pumpkin Pie

30 ounces of pureed pumpkin (We loved the home grown pumpkin- I had to use an immersible blender to get it smooth enough)

1 ½ c. sugar

2 tsp. cinnamon

1 tsp/ salt

1 tsp/ ground ginger

1 tsp/ ground nutmeg

6 eggs

1 can of evaporated milk

2 unbaked pie shells

     In a large bowl, combine pumpkin, sugar and spices. Mix it up well. Add the eggs and mix with a fork, lightly beating the mixture. Add the milk. At this point the mixture is very liquid – hint, put the empty shells in the oven and pour the mixture in while on the rack. Cover edges with foil. Bake at 375* for 25 minutes. Remove foil edges and bake 25- 30 minutes more. It is done when a knife comes out clean.

Buttermilk Pie

 1 baked pie shell

3 large eggs

¾ c. sugar

3 TB flour

1 ½ c buttermilk

1 tsp. vanilla

3 TBS fresh lemon juice

1 tsp. lemon rind

1 tsp. butter melted

 ½ tsp. ground nutmeg

   Beat eggs and sugar until light and lemony colored. Add flour and beat until well mixed. Add buttermilk, vanilla lemon juice, lemon rind and butter. Pour into baked pie shell and dust with nutmeg. Bake 375* fir 25-30 minutes.

Coconut Cream Pie

2 c coconut milk (it was a can)

½ c. sugar

3 TB. Cornstarch

Pinch of salt

3 large egg yolks

2/3 c shredded coconut

1 ½ tsp coconut extract

½ tsp. vanilla

1 baked pie shell

     In medium saucepan, whisk together coconut milk, sugar, cornstarch and slat. Bring to a boil over medium heat, whisking constantly until you feel like your arm’s going to fall off. Remove from heat and in a medium bowl lightly whisk egg yolks until frothy. Whisk ¼ of the warm milk mixture into the egg yolks and then return mixture to saucepan. Whisking constantly, heat mixture until it starts to thicken about one minute more. Stir in shredded coconut, coconut extract and vanilla. Pour into a bowl and cover surface with wax paper of plastic wrap. Chill

  Topping

1 ¼ c. heavy cream

2/3 c. shredded coconut

2 TB sugar

1/8 coconut extract

1/8 tsp vanilla

   Toast coconut and set aside to cool. Pour prepared coconut custard into baked pie shell. Whip cream until it forms soft peaks. Stir in sugar and extracts. Spread over pie and press toasted coconut on top.

   I go this along with other great pie recipes from the book Pie by Sarah Weeks. It is a cute little mystery also!

Chocolate Cream Pie

1 c. sugar

3 TB cornstarch

2 TB cocoa powder

Pinch of salt

3 c. milk

3 egg yolks

1 tsp. vanilla

1 TB butter

   In a sauce pan, combine sugar, cornstarch, cocoa powder and salt. In a separate bowl beat egg yolks and milk. Add to saucepan and blend. Cook over medium heat, stirring constantly until mixture thickened. Remove from heat. Stir in vanilla and butter. Pour into a baked pie shell. Chill. (I added sliced bananas to the bottom for Carter)

Pizza Dough

Thank you. Morgan. I am posting this as I get tired of trying to remember where I have put it. Using this for chicken garlic pizza yum!!

1 cup warm water              1tsp salt
1 Tbs yeast                         2 Tbs oil
1 Tbs sugar                         2 1/2- 3 cups flour

Combine water, yeast, and sugar. Let stand until dissolved. Add oil and salt. Gradually add flour. Knead for 5 minutes. Let rise until doubled. Roll out and add toppings

New Favorite French Bread

  I found this marvelous bread recipe. It worked so well and the spread is fantastic also. I  am going to try this as a pizza crust also.

11/2TB. Instant yeast

1/2 c. Very warm water

11/2TB. Suagr

2 c. Water

11/2 TB. Oil

21/4 tsp. salt

6 c. Flour

  Combine yeast 1/2 c. Water and sugar. Let proof for 10 minutes. Then add remaining water, oil, salt and 3 c. Of flour. Mix until flour is incorperated and slowly add remaining 3 c. Flour gradually. Knead for about 5 minutes. The turn out onto generously floured surface. Every 10 minutes, knead 2 or 3 times for the next hour. Form into 4 loaves and brush with beaten egg white. Slash three diagonal lines in the top. Raise until double or 30 minutes. Bake at 425* for 10 minutes. Then 375* for 20 minutes.

Garlic Herb Spread

1/2 c. Butter

1 8 oz. pkg. cream cheese

1 clove garlic minced

1/2 tsp. oregano

1/2 tsp. basil

1/8 tsp. each of dill, marjoram,thyme and pepper. 

   Let spreads come to room temperature and stir together. 

Almost School Lunch Peanut Butter Fingers

   Love these. I can't get that paper thin icing, but I am sure it's because I like it thicker. Making these for a family reunion this weekend. Hope everyone likes them!

  

1 1/2 cubes margarine ( I have started using straight butter, I am sure it will be okay)

1/2 cup white sugar

1 cup brown sugar

1egg (may I suggest yard fresh?)

1/2 cup peant butter

1 1/2 tsp. vanilla

3/4 tsp. soda

1/2 tsp. salt

1 1/2 cup flour

2 cups oatmeal

More peanut butter

Chocolate frosting

     Cream butter and sugars. Add egg, peanut butter and vanilla. Cream. Add dry ingredients and mix well. Put on cookie sheet. Smash as well as you can. Get you hands wet and pat it til smooth and covers the sheet. Bake at 350* for 10 minutes. Don't over bake this! Let cool for 10 minutes. Ice with peanut butter.cool completely, the top with chocolate frosting.

Hitting the Trail with Luxury Mix

We are planning a camping trip in the future. It got me to remembering all the snackies that we love. We would always take Wild. Bird Feed with u,which has already made an appearance in this blog. At Girl's Camp a few years ago, my dear friend B.Ho. Made this delicious chez Crunch. I can't lose this recipe so here it is.
Chex Crunch
1 c. Sugar                                  1 c. Karl syrup
1 c. Butter.                                 1 box Rice Chex
1 pkg. coconut                            1 pkg. chopped almonds
1 pkg. M&M's
      Cook sugar, karo and butter for 10 minutes. Stir in cereal,coconut,almonds and M&M's .Eat with fingers and don't think about calories. You are in the mountains! (Or desert)

Chili Relleno Casserole

Whole green chilies- either canned or i use  my home grown frozen ones. 4 cans worth or enough to fill your casserole dish. 

1 lb jack cheese(or any white cheese)

Place a stick of cheese into each chili and place in greased casserole dish. 

  6-10 eggs ( I use 10)

1 1/4 c. milk

1/2 c flour

1/2 tsp/ salt

Dash pepper

4 c. grated cheddar

   (I loosely follow amounts on the cheese and chilies. I also like to add lots of eggs. I have had great success with a crock pot)

  Mix together eggs, milk, flour, salt and pepper. pour over chilies and top with cheddar. Bake, uncovered, for 45 - 60 minutes in 350* oven. We love to serve with salsa.

Tunnel of Fudge Tweeked

2 1/2 sticks butter room temperature (plus melted butter for pan)
3/4 c. cocoa plus enough to dust pan
3 oz. bittersweet chocolate
1/2 c boiling water
2 c. flour
2 c. pwd sugar
1 tsp.salt
1 c. cacao nibs. (hahaha- chocolate chips)
1 c brown sugar
3/4 sugar
5 lg. eggs
1 TB. vanilla
Bittersweet Ganache
   Butter and dust a Bundt pan. Put bittersweet chocolate in heat proof bowl. Pour boiling water over Whisk until smooth. cool to room temperature.
   Whisk together cocoa, flour, pwd. sugar, salt and nibs (snicker) in a large bowl until combined.
    Beat butter, brown and granulated sugars until light and fluffy. 2-3 minutes. Beat in eggs one at a time. Beat in vanilla. Add chocolate mixture. Beat until just combined. Turn mixer to low and add flour beating just until combined.
     Pour in pan and smooth the top. Bake at 350* until edges begin to pull away from sides of pan about 45 minutes. Let cool on a rake for 1 hour 30 minutes. Invert on rack and let cool completely for 1 1/2 - 2 hours. Drizzle with Ganauche. (Keeps for 3 days)

Bittersweet Ganauche
4 oz. bittersweet chocolate
1/3 c. whipping cream
pinch of sea salt.
  Melt together an drizzle on cake.

Chicken Enchilada Stuffed Spaghetti Squash

We loved this. Family even asked when we could have spaghetti squash again!
 Roast two small spaghetti squash by slicing in half lengthwise. Brush the inside with oil and season with salt and pepper. Roast cut side down in 400* oven for about 30 minutes.
  For Chicken Enchilada stuffing:
1/2 lb. cooked and shredded chicken
1/2 c. black beans
1/2 c. corn
1/4 c. cilantro (??)
1/2 c. cheddar cheese shredded
1/2 c. jack cheese cheddar
   Mix chicken, enchilada sauce, beans, corn and cilantro together. Divide between squash. Top with cheese and broil for 2-3 minutes until golden brown.
  Enchilada Sauce:
1 TB oil
1 small onion diced
1 clove garlic minced
1 tsp. cumin toasted and ground
1 28 oz. can tomatoes
1-2 chipotle chilies in adobo
1 tsp. oregano
Salt and pepper to taste
   Heat oil in pan. Saute onion about 5-7 minutes. Add garlic and cumin. Stir until fragrant about 1 minute. Puree' tomatoes and chipotles. Add to pan. Season and boil.
 

Darlene's Carmel Breakfast Ring

Another Recipe Club winner. Perfect for a yummy Sunday morning breakfast.
18 frozen rolls
1/2 c.  Brown sugar
1/2 Butter or margarine
1/2 pgk. cook style vanilla pudding
1/2 c chopped nuts. Opt. (we don't put these in)
1 tsp/ cinnamon Opt. (not optional at our house)
   Spray a Bundt pan with cooking spray. Put rolls evenly around pan. Melt butter and add sugar and cinnamon. Sprinkle nits over rolls (if you're using them) Then sptinkle pudding mix over rolls. Next drizzle butter mixture over the top. Cover with a damp towel. Cover with plastic wrap. Place in oven overnight. Bake in the oven 350* for 30 miinutes. (let rise at least 8 houts).  Invert on plate and enjoy pulling apart the carmelie lusiousness.

Chicken Roll ups...From my brain

Cooked and diced or shredded chicken. ( between 4-6 breasts)

Cream cheese-either 2 8oz. Pkgs. or 18 oz and 1flavored

Salt and Pepper to taste

I like to add canned mushrooms sometimes

Chopped onion. To taste.

   You could add other tasties that you like. It might be good with bell peppers, olives, etc.

  Roll up in canned crescent rolls. Bake according to pkg. directions. 

For gravy- make simple gravy from chicken broth (or use canned gravy....never have tried that!)

Stir in sour cream. If I find the true recipe and it is different... I will surely be editing this. Have a happy meal!

Devil's Tooth Cheesecake

1/2 c. Melted butter

1 pkg. chocolate wafer cookies

2 pkgs. (8 oz) cream cheese

1 c. Sugar

1 (16oz) tub ricotta cheese

6 eggs

1/2 c sour cream

1 1/2 tsp. almond flavoring

1 1/2 tsp.vanilla

1 pkg. chocolate chips

1/4 c. Butter

1/2 c.whipping cream

     Crush cookies. Combine with melted butter for crust. Pat I. The bottom of 19 inch Dutch oven or springform pan. Go up the sides at least 1 inch. Mix cream cheese, sugar, ricotta cheese, eggs and sour cream until smooth. Melt chocolate chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into the chocolate mixture. Mix well. Pour into crust. 

   Add vanilla to remaining white mix. Pour carefully over chocolate. Bake about 350 degrees or with medium heat if using charcoal....(call me). Be patient. It's done when the top cracks. This a good warm out of the Dutch oven, but way better served cold. 

   When are you making this Lace?

Superman Soup

I threw this together the other night. I almost called it Clean Out the Fridge soup, but Superman really loved it and wants me to remember the recipe.
3 TB. Butter
1/2 chopped onion
1/2 c. Diced carrots
1/2 tsp. thyme
   Sauté these together 5-10 minutes. (Give the flavors a chance to blend and the vegetables a chance to soften)
     6 c. Water
6 tsp. chicken boullion
1 c. Frozen peas
1 c. Fresh pea pods
1 small package of frozen corn ( home frozen is the best!)
2 c. Chopped ham
    Boil all this for about 20 minutes or until carrots are tender. Stir in 1 package cream cheese. Salt and pepper to taste.