S'mores Pie Recipe

S'mores Pie Recipe

Ingredients

• 1 stick Softened Butter
• ½ cups White Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 1 cup Flour
• 1 cup Graham Cracker Crumbs
• 1 teaspoon Baking Powder
• 7 ounces, weight Container Of Marshmallow Creme
• 8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
• 1 cup Marshmallows
• ¼ cups Chocolate Chips

 
Preparation Instructions

• Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
  
  
  In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
  
  
  Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.
  
  
  Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
  
  
  Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess.

Hot Fudge Peanut Butter Pie Recipe

Hot Fudge Peanut Butter Pie Recipe

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie. 

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve.

Pumpkin Pie Bites Recipe

Pumpkin Pie Bites Recipe

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes

2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

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Seven-egg Quiche

Seven-egg quiche

8 spears asparagus
3/4 C spinach
1 bell pepper
1/4 tsp salt
1 tsp thyme
1 tsp coarse ground pepper
1/2 tsp red pepper flakes

3 oz fresh mozzarella
1 single-serving Greek yoghurt

7 eggs

Pie crust**

Step 1: WASH YOUR VEGGIES! Then chop the bell pepper, asparagus, and spinach into small pieces. Toss into a medium mixing bowl. Sprinkle spices over your veggies. Preheat your oven to 350F.

Step 2: I hope you bought a ball of fresh mozz. It’s just SO much better than the shredded low-moisture crap. Anyway, if you did, pull it into as small of pieces as you can manage with your fingers, and toss them in the bowl. Add the yoghurt and mix it all up.***

Step 3: Crack all the eggs into the bowl and mix them in. Now I made my quiche in a 9-inch cake pan because that’s what I had. If you have a 9×9 glass pan, that might be better. If the crust doesn’t reach all the way to the top, you’ll live. If your quiche boils over and you get burned egg all over the bottom of your oven, it smells yucky. NOT that I would know. In any event, spread the crust evenly over the cooking container of your choice, then pour in your mixture evenly.

Step 4: bake for 50 to 65 minutes, depending on your oven. I would bake it on a cookie sheet in case of escaping eggs. Quiche is done when you stick with a knife and it stays springy and your blade isn’t covered with gooey eggy stuff. (Note: since there’s cheese in here it will be a tad gooey when your eggs are cooked all the way. However, runny eggs are yellow and you’re using white cheese, so you shouldn’t have any trouble distinguishing.)

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Apple Pie Oatmeal

Apple Pie Oatmeal

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

I bring the water to a boil in a small saucepan. Then I add the oats, apple, cinnamon, and nutmeg. The heat gets adjusted to low and the oatmeal is simmered for 2-3 minutes while I stir and feel hungry. That's all there is to it. Serve it with a splash of milk and a little or a lot of brown sugar sprinkled on top.

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Perfect Couple Pie

Perfect Couple Pie

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie. 

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve. If that isn’t making love to your tastebuds, I don’t know what is.

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Real Taco Pie

Real Taco Pie

Ingredients

1/4 cup butter
⅔ cup milk
1 pkg.taco seasoning mix (1¼ oz.)
2½ cups mashed potato flakes
1 lb. ground beef
½ cup chopped onion
½ cup barbecue sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional

Instructions

1. Preheat oven to 350°F. In a medium sauce pan, melt butter.

Add milk and 2 Tbsps. of taco seasoning mix. Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10″ pan.

2. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.

3. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes. Cut into squares and serve with sour cream.

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Summer Strawberry Sour Cream Pie

Pie Crust Ingredients: (or you can use an unbaked, prepared crust)
2 cups flour
1 teaspoons salt
1/4 cup cold lard (non-hydrogenated if available)*
1/2 cup cold butter, chopped
3-4 tablespoons ice cold water
1 egg and 1 teaspoon heavy cream for egg wash
*you can substitute vegetable shortening here if you wish, but I highly recommend the lard!

Filling Ingredients:
1 quart fresh strawberries
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
Dash salt
1 cup sour cream (not fat-free)

Directions:
Preheat oven to 450 degrees F. To make the crust, pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30.

Roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary. 

Hull and wash the strawberries and slice them in half. Set aside. Sift flour, sugar, and salt into a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without overmixing. Pour fruit into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar. 

Bake the pie for 10 minutes, then reduce the heat to 350 degrees F (I leave the oven door open a minute during this period to let the temperature drop a little) and bake an additional 30 minutes or until crust is golden brown.

Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely before cutting, and serve with fresh whipped cream or ice cream.

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