Tag Archives: pie

Irish Coffee Pie

Ingredients

2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375F for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping.

Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.
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Slow Cooker Peach Cobbler

Ingredients

For the Peach Filling

3 pounds fresh or frozen peaches, sliced
3/4 cup Musselman’s Apple Butter
1/4 cup bourbon
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cobbler Top

1 1/2 cups all purpose flour
3/4 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk
1/2 cup melted unsalted butter (1 stick)

Directions

Place the peaches, Musselman’s Apple Butter, bourbon, sugar, and salt in a large 6 quart slow cooker. Stir to coat. Then spread them out evenly.

For the Cobbler Top: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Whisk in the milk. Then whisk in the melted butter until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it doesn’t sag. (The paper towel absorbs the condensation so the top can crisp.) Cook on high for 4-6 hours or on low for 7-9 hours. Once the middle of the top has puffed up and is golden around the edges, the peach cobbler is ready to serve. Check the center with a toothpick to be sure it’s baked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

COOK’S NOTES: All slow cookers differ in temperature a little – Know thy crockpot. Cooking time may vary base on the make and model of your slow cooker. If you start with frozen peaches, expect the cobbler to take at least an hour longer. This recipe can also be made in the oven to reduce cook time. Prepare in a 5-6 quart baking dish. Bake at 350 degrees F for 30-45 minutes.
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Easy Skillet Tamale Pie


Serves 6 to 8

Prep time: 15 minutes ; cooking time: 35 minutes

For the cornbread:

3/4 cup stone-ground yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
1/2 cup full-fat sour cream, plus more for serving
2 tablespoons unsalted butter, melted and cooled
1 cup shredded sharp cheddar cheese

For the filling:

2 tablespoons olive oil
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 pound lean ground beef (90% lean)
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (do not drain)
1 cup shredded sharp cheddar cheese
Coarsely chopped fresh cilantro or sliced pickled jalapeños, for serving

Make the cornbread:

Arrange a rack in the middle of the oven and heat to 425°F. Place the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium bowl and whisk to combine. Whisk the egg, sour cream, and butter together in a small bowl. Add the sour cream mixture to the cornmeal mixture and stir to combine. Fold in the cheese (the batter will be thick); set aside.

Make the filling:

Heat the oil in a 10-inch oven-safe skillet (such as cast iron) over medium heat until shimmering. Add the onion, chili powder, and salt and cook until onion is softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Increase the heat to medium-high. Add the ground beef and cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Add the beans, corn, and tomatoes and stir to combine. Simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese.

Dollop small spoonfuls of cornbread batter over the filling. Use the back of a knife or an offset spatula to spread into an even layer. Place the skillet on a rimmed baking sheet.

Bake until the filling is bubbling and the cornbread is golden-brown, 15 to 20 minutes. Let cool 10 minutes before serving with cilantro or pickled jalapeños if desired, and a dollop of sour cream.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Applesauce Custard Pie

Ingredients

1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 425 degrees F.

In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.

Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.

Bake in preheated oven for 30 to 40 minutes or until set in center.
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Homemade Peach Cobbler


Serves: 8

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp. Baking Powder
2 cups Sugar (divided)
1/4 tsp. Salt
1 cup Almond Milk
6 Peaches
1 cup Sugar
1/2 cup Water
1 1/2 tsp. Ground Cinnamon
1 stick Unsalted Butter
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Flavoring

Instructions

Preheat oven to 350 degrees F.

You can remove outer skin of peaches by dropping in a pan of boiling water for 1 minute, and then transferring to a bowl of ice water until peach is cool. The skin peels off much easier. Remove seed pit and slice peaches.

Put 1 cup of sugar, 1/2 cup of water, and all peach slices into stovetop pan and bring to boil. Stir occasionally. Simmer for approximately 10 minutes. Add fresh squeezed lemon juice, vanilla, and cinnamon. Set off burner.

Mix 1 1/4 cup all-purpose flour, 1 tbsp. baking powder, 1 cup sugar, and 1/4 tsp. salt. Add 1 cup almond milk and mix everything together.

Melt butter and put in bottom of baking dish. Add flour mixture. Then add peach mixture, butter, batter and peaches. The batter will rise above the peaches while baking.

If you use 13 x 9 baking dish, bake 40-45 minutes. If you use individual serving size bakeware, bake at 350 degrees F for 25 minutes. Serve with vanilla ice cream if desired.
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Peanut Butter Cookie Lasagna

Ingredients

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Instructions

Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.
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Skillet Chicken and Biscuit Pot Pie


servings 8

Ingredients

1/2 cup butter
1 cup diced onions
1 cup chopped carrots about 2 medium
3/4 cup chopped celery about 2 stalks
1/2 teaspoon dried thyme leaves (not ground)
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk (I use 2%)
2 cups chopped cooked chicken breast (meat rotisserie chicken is a great choice)
1 cup frozen sweet peas
3/4 cup frozen corn
1 to 2 tablespoons minced fresh parsley
1 16.3 oz can refrigerated buttermilk biscuits (8 biscuits)

Instructions

Heat oven to 375 degrees F.

Add butter to a 12″ oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
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