PIONEER WOMAN'S PECAN PIE

PIONEER WOMAN'S PECAN PIE
Very yummy!!! This is so easy to make and everyone loves it!  Have made it for Thanksgiving and Christmas.  Also made it for Kyle's birthday (2017).

1 whole unbaked pie crust (like to use Mom's recipe)
1 cup white sugar
3 T brown sugar
1/2 tsp salt
1 cup corn syrup
3/4 tsp vanilla
1/3 cups melted butter (recipe calls for salted, but I always use unsalted)
3 whole eggs, beaten
1 cup (heaping) chopped pecans

Prepare pie crust (Pioneer Woman suggests "Sylvia's Perfect Pie Crust found on Tasty Kitchen).

Mix sugar, brown sugar, salt, corn syrup, eggs and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil. 

Bake pie at 350 for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.  

If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set.  

Required baking time seems to vary widely with this recipe. Allow to cool for several hours or overnight. 

SAWDUST PIE WITH BANANAS AND WHIPPED CREAM

Sawdust Pie with Bananas & Whipped Cream
http://luluthebaker.com/2016/11/sawdust-pie-bananas-whipped-cream/
Melissa Bahen (Luluthebaker) is in our ward.

We had this Thanksgiving 2016.  Everyone really liked but they didn't put on the bananas.

1 unbaked 9" pie crust
1 cup granulated sugar
1/4 cup packed brown sugar
1 1/4 cups sweetened, shredded coconut
1 1/4 cups chopped pecans
1 1/2 cups graham cracker crumbs
6 oz semi-sweet chocolate chips (about 1 cup)
1/2 teaspoon salt
6 egg whites
Bananas and lightly sweetened whipped cream for serving

Preheat the oven to 350°F. Set the unbaked pie crust aside. You can use a frozen store-bought crust or make your own from scratch. In a large bowl, combine granulated and brown sugars, coconut, pecans, graham cracker crumbs, chocolate chips, and salt. Stir until combined. Add the egg whites, and mix with a large spoon until the egg whites are evenly distributed and the mixture is uniformly coated. Spread the mixture in the prepared pie crust and bake for 30 minutes, until the top of the pie is golden and feels firm and set to the touch. Remove from the oven, allow to cool completely, and serve topped with fresh banana slices and whipped cream.

HOMEMADE PIE CRUST

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see below).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

FLAKY PASTRY
This didn't really work for me was kinda slimy.  Put in fridge and then put quite a bit of flour on counter to roll out.  Was easier to handle with more flour.  Maybe I didn't cut shortening small enough pieces.  Tasted really good.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9? pies.


http://www.justgetoffyourbuttandbake.com/old-fashioned-apple-pie/

CHICKEN POT PIE

https://twentypearls94.wordpress.com/2013/04/28/313/

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole! 

Everyone loved it!

Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water.  So, so easy and yummy!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)

If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. 

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47.  We have made it lots and lots.  So good.  This is what I always think of making when I have an extra pie crust on hand.  But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture.  I had a note that I usually double everything except for the butter.

2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
---
3/4 c milk
1/3 c water
---
1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables 
1 T snip parsley (optional)
---
small can of bisuits

Preheat oven to 400.  Saute onion in margarine.  Blend in flour until smooth.  Add bouillion cube and add salt and pepper.  Add milk and water.  Cook and stir until bubbly.  Add chicken, vegetables and parsley.  Stir.  Pour into small casserole dish or loaf pan.  Then place biscuits on top.  Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange)  Bake at 400 for 10-12 minutes or until biscuits are done. 

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

CHEESEBURGER PIE

CHEESEBURGER PIE
Everyone really liked this. Easy prep, but takes a while to cook.  I cooked it at 350 and it still took the 45 min.  Used a pie crust I had on hand.  Next time would like to try adding corn, peas, chopped broccoli or maybe shredded carrots.

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter
• 3 tablespoons milk
• .
• Filling:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 4 eggs, slightly beaten (2 flax)
• 1/2 cup milk
• 1 1/2 to 2 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup pizza or spaghetti sauce

Preparation:

Prepare crust for cheeseburger pie. Into a mixing bowl sift together flour and salt; cut in shortening until it resembles coarse meal. Cut in butter until it resembles small peas. Add milk; stir with a fork until all dough holds together. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate (12 inches). Fit loosely into pie plate; fold edge to make a high standing crust rim. Flute around the edge and prick inside with a fork in several places. Bake pie crust for 8 to 10 minutes at 450°, or until lightly browned.

Meanwhile, prepare filling. In a large skillet over medium heat, break up beef and brown with the onion; drain off excess fat. In a mixing bowl combine eggs, milk, 1 cup of the cheese, salt, oregano, and pepper. Stir in meat mixture. Spoon into prepared pie pastry. Reduce oven temperature to 325° and bake pie 40 to 45 minutes, or until a knife inserted near the center comes out clean. Spread top with pizza sauce; bake an additional 10 minutes. Sprinkle with remaining 1/2 to 1 cup of shredded cheese. Cut into wedges and serve hot.

Makes 6 servings.

CHEESEBURGER PIE

We all really liked this.  So easy to make.

http://www.bettycrocker.com/recipes/impossibly-easy-bacon-cheeseburger-pie/9ecc3aa7-c0c5-4811-b5e2-1596c77dc074?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_04_28_2016&vcode=AQAAAAAPFASdGW5oSeAgVRkaNX1Z3s5aIRvz8up3KUIpVgUXjWZ1g-vXybGxOW7oSiqkz2dXucXXc5I-lroGkZpNcuxe5Z8-Ii3U5qz0XXMiTR1LOg

Ingredients

6

slices bacon 

1

lb lean (at least 80%) ground beef 

1/4

teaspoon pepper

1

large onion, chopped (1 cup) 

1/4

cup ketchup

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

POP TARTS

HOMEMADE POP TARTS

These were good and so easy.  The kids enjoyed helping.  Would be fun to have with guests or at a party and have different kinds of jams and let people choose their own.  Didn't have sparkling sugar but would be fun to try (wonder if WinCo has it in bulk).  I just used the boxed pie crust.  Made 1/2 of the glaze - could have made even less that half.

UPDATE: We really like these with any kind of jelly.  Could also use pie filling.  Have done peanut butter with jelly...that is good too.  I like egg wash on top the best.  Also have sprinkled turbinado (brown) sugar on top.  Really liked.  Have used homemade pie crust...see below. Last time I made them I wrapped them up kinda like a present.

Ingredients:

• Pie crust, refrigerated or homemade 
• Jam or Preserves
• Glaze or Egg Wash
• Sparkling Sugar 

Directions:

Preheat the oven to 425 degrees.

Unroll one of the pie crusts and square the edges (I didn't do this I just cut 3 across each way - worked fine being rounded). Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. 

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops  with some white sugar.

To Make the Glaze:

• 1 cup powder sugar
• milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see blog post on homemade pie crust).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.