Millionaire Pie - Week 13

 This rich, creamy dessert stands up to its name.

I love food names that sensationalizes the food item. Some other things that came to mind: Neiman Marcus Dip, Ultimate Dessert, Best Ever Corn Casserole, or Angel Food Cake.  When I was first married, I tried a "Champion Casserole".  I must have misread something in the directions because there was nothing champion or winning about it. We had a good laugh when we were trying to eat it and I exclaimed that "I figured it had to be good, it is a CHAMPION casserole!"



This is another easy as pie recipe. It will take you minutes to get it in your freezer to have ready for your next meal.  The recipe calls for it to be chilled, but I placed mine in the freezer and then took it out 30 minutes before serving.

One of the treats that I discovered while I was shopping for ingredients is the large jar of maraschino cherries.  I am anxious to find more recipes to use my entire jar, maybe a pineapple upside-down cake.

The coconut is optional, however it adds the perfect texture for this pie; so I highly recommend it. Pecans are optional too; I did not use them, but I know you nut-lovers will want to add them to yours.









Ingredients:

2 graham cracker crusts
1 - 15 oz. can Mandarin Oranges, drained
1 - 20 oz. can Crushed Pineapple, drained
1/2 cup Maraschino Cherries, chopped
1 - 14 oz. can Sweetened Condensed Milk
1 - 8 oz. container whipped topping
1 cup coconut flakes, optional
1 cup chopped pecans, optional








Directions:
Mix all ingredients and pour into pie crusts. Chill for a couple of hours and serve.

This pie would be an enjoyable addition to Easter dinner.

I also think this pie recipe is another great candidate for substitutions. 

I would love to try it with peaches and pineapple. 

What do you think would taste splendid in your Millionaire Pie?

Chicken Tamale Pie - Week 12 Bonus

Great busy night meal that offers a little variety to the standard

"on the table in less than an hour" meal.

This is a meal where you can use your resources by buying a deli rotisserie chicken and a variety of canned goods and get a complete meal. In all actuality, this dish will surprise you with its comfortable and satisfying flavor.

The crust reminds you of the soft tamale masa that is traditionally steamed in corn husks. It is tender and not dried out like traditional cornbread crusted dishes because of the additional ingredients.

 Ingredients:
1/3 cup milk
1 egg
1-1/2 T. taco seasoning, divided
1/4 t. ground red pepper
1 (14.75 oz) can cream-style corn
1 (8.5) box Jiffy corn muffin mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can red enchilada sauce
2 cups shredded cooked chicken
3/4 c. shredded cheese (your favorite cheddar or blend)
Cilantro, as desired for topping










Directions:
Preheat oven to 400 degrees. Combine milk, egg, 1/2 tablespoon taco seasoning, red pepper, creamed corn, muffin mix, and green chiles. Pour mix into greased large pie plate. Bake at 400 degrees for 30 minutes. Meanwhile, combine shredded chicken and 1 tablespoon taco seasoning. When corn mixture is done baking it will be just barely set and golden brown, pierce the surface with a fork (may be a little sticky). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake for an additional 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Top with cilantro as desired.

 I also read that tamale can be stuffed with a variety of fillings. I wonder what could be changed in this to provide other options. What are your suggestions?

Chocolate Silk Cream Cheese Pie - Week 12

Chocolate Silk Cream Cheese Pie...yes!

I made this recipe about 20 years ago, and then I stowed this recipe card into my box. And then it sat there unnoticed until now. I am glad I rediscovered it.  

It is delightfully rich. And worth every calorie. 

Some are concerned about the raw eggs that are included in this. Apparently, the uncooked egg is what makes a silk pie because that is the common thread in all chocolate silk recipes.  If you are concerned about the raw eggs, especially for pregnant ladies, infants, or elderly; some stores do sell a pasteurized egg that eliminates the salmonella risk that is associated with raw eggs.  My family has never had an issue with raw cookie dough or homemade ice cream with raw eggs; so I went ahead and used the eggs that I already had in my fridge.

This time, my youngest son helped by whipping the egg whites into those stiff peaks. He actually helps almost every time because he is my official photographer. 

Ingredients:

24 chocolate sandwich cookies, crushed

1/4 c. butter, melted

1 (8 oz.) pkg cream cheese, softened

1/4 c. sugar

1 t. vanilla

2 egg yolks

1 c. semi-sweet chocolate chips, melted

2 egg whites

1/4 c. sugar

1 c. whip cream topping

Directions:

Combine cookie crumbs and melted butter. Press into a 9" pie plate. Refrigerate at least an hour before filling. Combine cream cheese, 1/4 cup sugar, and vanilla. Beat until smooth and creamy. Add egg yolks and beat until smooth. Stir in melted chocolate. Beat egg whites until foamy. Gradually add 1/4 cup sugar to egg whites. Beat until stiff peaks form. Fold gently into chocolate mix. Gently fold whip cream cream topping into chocolate mixture. Cool at least 3 hours before serving.

I think you'll find this pie super-delicious!

Colcannon Pie - Week 11 Bonus Pie

Christ beside me, Christ before me, Christ behind me,

Christ within me, Christ beneath me, Christ above me. 

St. Patrick

March 17th is the day that is celebrated around the world as St. Patrick's Day. The day where many insist they have Irish in their blood, and wear green, drink green beer, and participate in parades. My husband claims that our lineage is "English, Irish and Arithmetic"; so I usually fix an Irish meal of Corned Beef and Cabbage. This year, I decided to find an Irish pie. I found the Colcannon Pie, which consists of the Irish traditional dish of mashed potatoes and cabbage or kale served as a pie. The dish must be so popular that Mary Black, an Irish folk singer, even recorded the traditional Irish tune of the same name. 

I do want to share the reason that St. Patrick's day has international significance. The day honors a saint that lived during the 5th century that was a Christian missionary to Ireland. It is believed that he used the shamrock to illustrate the teaching of three persons in one God. So next time, you see the colorful green clover you can imagine how St. Patrick would travel across Ireland and pick a shamrock and tell the people about the Holy Trinity.  How awesome is that?

Back to the Colcannon Pie. The recipe has a little bit of everything in it making it an interesting combination of flavors. However, it still tastes like potatoes and cabbage, so if you're not a fan of those, you probably won't like this dish.  It turned out pretty decent, but calling it a pie is a stretch because it is better served with a spoon because it doesn't hold together well to serve as slices.  I chose a 10" skillet dish to bake it in because I don't think it would have squeezed in the 9" pie plate like the original recipe listed.  I suppose you could use an actual crust to help hold it together, but I just didn't see a need for a crust for such a starchy dish.  I was surprised at the yellow color, but after I remembered that I bought the tasty Yukon Golds, I understood why it turned out so golden.

Ingredients:

1/2 head small green cabbage (from a 1-1/2 to 2 lb whole cabbage)

2 pounds potatoes

5 T. butter, divided

1/2 cup, chopped green onions

2 garlic cloves, crushed

2 dill pickles, diced

1 large, lightly beaten

1 cup sour cream

1 cup cheese, grated

Salt and Pepper to taste

Directions:

Chop cabbage in 1/2" pieces. Steam cabbage over boiling water, just until tender; 15 minutes.

Peel and quarter potatoes. Boil potatoes and cook until tender, 25-30 minutes.

Drain potatoes and mash with 3 T. of butter. 

Stir in cabbage, green onions, garlic, salt  and pepper. 

Cool to warm and stir in egg, sour cream, and cheese. Add salt and pepper to taste. 

Melt remaining 2 T. of butter. Brush pie plate with some of the butter and spread potato mixture evenly in plate and brush with remaining butter. 

Bake until golden, about 35 minutes. Let stand before serving.

Note: Pie may be assembled 1 day ahead. Cool completely, then cover and chill. Bake pie for 45 minutes. You may substitute kale for the cabbage.

Whether you ate corned beef or planted your potatoes, I hope you had a great St. Patrick's Day. Next year, when you see this holiday approaching on the calendar, you can remember the blessing that God gave us when St. Patrick shared with the people of Ireland the colorful shamrock to illustrate the Holy Trinity.

Custard Pie - Week 11

Custard Pie  - uncooked egg mixture added to a crust and baked together.

This is another basic pie. I've struggled with determining the characteristics of each pie to ensure that I have a diverse pie selection. The custard pie differs from a cream pie because the mixture is baked in the crust where the cream filling is cooked before it is placed in the crust.

This week, I was fortunate to have a guest cook in the house. My son, Luke was home for a few days of his spring break from college and agreed to try out baking a pie. He made the crust from scratch, and then mixed up the filling. He did a fine job, and it was fun being able to watch him make his first pie.

This is my Grandma's original recipe. She gave it to me 20 years ago when I was a new homemaker, and needed to expand my cooking skills. I appreciate the time that I got to spend with her in the kitchen over the years. Unfortunately she is unable to cook in the kitchen anymore because of her eyesight, but she still would be cooking and baking us great meals and desserts if she could because she always enjoyed cooking for the family. My personal favorite dish of my Grandma's is her Rice Pudding. I have had other rice puddings, but none compare to my Grandma's. When I was a child, I remember always looking forward to my Grandma serving it at least once during my visit where I would take seconds and thirds.

Ingredients:

4 slightly beaten eggs

3/4 cup sugar (scant)

1/4 t. salt

1 t.vanilla

2 -1/2 c. scalded milk (See scalded milk note in this post)

Cinnamon or Nutmeg

Directions:

Mix eggs, sugar, salt and vanilla. Slowly stir into hot milk. Pour into 9 inch pie shell unbaked. Sprinkle with nutmeg or cinnamon. Bake on lower shelf in 450 degree oven for 10 minutes. Reduce heat to 425 degrees and bake 10 minutes longer or until set. Generally use a toothpick or go by looks.

I enjoyed spending time in the kitchen with my son sharing one of my Grandma's recipes. This is a classic recipe that is perfect for cool treat at the end of a meal. Enjoy!

Do you have a favorite recipe or kitchen memory from your Grandma?

Red Hot Apple Pie - Week 10 (Pi Day)

It's that time of the year when nerdy mathematicians and nerdy pie bakers get to geek out together.  

Emily Hilliard from nothinginthehouse.com, a pie blog

The calendar said 3-14, and we celebrated with a great PIE!

I chose the Red Hot Apple Pie to fix. This pie reminded me of my mother-in-law's Cinnamon Rings that she cans from cucumbers, which are definitely a favorite at holiday dinners! If you haven't had a chance to try these delicious pickles then you've been missing out.

I actually love math, and my middle son is a Math major at FHSU on track to be a Math teacher in just a few years.  Surprisingly, he is the only person I know that doesn't like pie. Yes, you heard that right! However, he has been home a couple times this year and he has tried some of my pies with an open mind; so he may change his mind before this year is over. I plan on giving it my best shot before the year is over to find a favorite pie for him.

6 cups of sliced "Pink Lady" apples.
This variety held its shape and had a nice tart flavor
along with the sweet red hots.

I actually made two of these pies. One to keep at home, and one that I shared with my co-workers. One of my co-workers had secretly told another co-worker before he tried the pie that he probably wouldn't eat more than a bite or two because he had never ate a slice of apple pie before because he doesn't like the taste. After he ate his entire slice of pie, he declared that he "had never ate a slice of apple pie before", and that this was pretty good. What we found out, he must have never tried homemade pie from fresh apples, and pies made from canned pie filling were the real reason he didn't think he liked apple pie. I think if this pie could make him decide that he like apple pie, we can find a pie for my son that he will enjoy!

Ingredients:

1 deep dish Double Pastry Pie crust

6 cups, peeled, sliced tart apples

1 cup Sugar

3 T. Flour

2 T. Butter

1/4 cup cinnamon candies

1 T. lemon juice

Directions:

Mix apples, sugar, and flour. Turn apple mixture into bottom crust. Dot with butter and cinnamon candies. Drizzle on lemon juice. Top with remaining pastry with a standard top crust or lattice top. Make large slits in the crust to allow steam to escape while baking. Bake for 45 minutes at 425 degrees, or until apples are tender. Place cookie sheet underneath to catch any bubbling liquid from pie.

I believe this pie is a game-changer. It was unbelievably tasty and far-exceeded my expectations. I have a feeling that this will stay in my recipe box for years to come and may be just the pie to get others to be an apple pie fan.