Brownie Pie

 

Brownie Pie

Brownie Pie

2/3 cup evaporated milk
2 tablespoons butter
1 (6 ounce) package semisweet chocolate chips
2 eggs
1 cup granulated sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 pie shell, unbaked

Preheat oven to 375 degrees F.

Mix milk, butter and chocolate in double boiler. Beat until chocolate melts. Stir in remaining ingredients, adding vanilla extract last. Pour into uncooked pie shell. Bake for 35 minutes.

Serve with ice cream or whipped topping.

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Creamy Chicken Tacos

Creamy Chicken Tacos

8 ounces cream cheese, cubed
1/3 cup milk
1 1/2 cups chopped, cooked chicken
1 (4 ounce) can chopped green chiles, drained
1/2 teaspoon salt
1/4 teaspoon chili powder or ground cumin
10 taco shells
Shredded lettuce
Chopped tomato
Shredded Monterey jack cheese

Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chiles and seasonings; heat thoroughly, stirring occasionally. Fill taco shells with meat mixture, then lettuce and tomatoes and shredded cheese.

Apple Fritter the Time Away

Apple Fritter the Time AwayApple Fritter the Time Away

Apple Fritter the Time Away

4 apples
2 teaspoons lemon juice
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg
1/2 cup confectioners’ sugar

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.

Mix together pancake mix and water, then season with nutmeg.

Place confectioners’ sugar in a sifter or a tea strainer.

Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.

Top fritters with confectioners’ sugar and transfer to a serving platter.

Apple Corn

Apple Corn

Apple Corn

1/2 cup butter
1 1/4 cups dried apples
1/2 cup brown sugar
4 quarts unsalted popped corn

Melt butter in saucepan. Add apples and sugar. Cook over low heat for 5 minutes, stirring frequently. Pour over popcorn and toss until evenly coated. Store in airtight container.

Baked Coconut Pie

 

Baked Coconut Pie

Baked Coconut Pie

 

1 1/2 cups granulated sugar
2 tablespoons flour
1 1/2 cups milk
3 eggs
4 tablespoons butter
1 (3.5 ounce) can coconut
1 teaspoon vanilla extract
Dash of salt
1 unbaked pie shell

Mix sugar, flour, milk, eggs, butter, coconut, vanilla and salt well with an electric beater.

Pour into pie shell. Bake at 400 degrees F for 10 minutes, then 325 degrees F for 45 minutes.

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Source: Gourmet magazine – February 1998

Crust
1/3 cup pecans
16 thin chocolate wafer cookies
4 (5 x 2 1/2-inch) graham crackers
1/3 cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 teaspoon salt

Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed dark brown sugar

Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract

Accompaniment
Bourbon Butterscotch Sauce

Make crust: Preheat oven to 350 degrees F.

In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.

In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches up side.

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack.

Chill cake, covered, at least 8 hours and up to 4 days.

Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.

Serve cake with sauce.

Serves 12.

Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 3/4 cups.

Andrea’s Pineapple Walnut Cookies

 

 

 

Andrea's Pineapple Walnut Cookies

Andrea’s Pineapple Walnut Cookies

 

Source: Andrea Cassoni

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12 minutes.

Cherry Nut Crisp

Cherry Nut Crisp

 

2 (14 1/2 ounce) cans pitted tart cherries
1 cup granulated sugar
1/4 cup quick-cooking tapioca
1 teaspoon almond extract
4 to 5 drops red food coloring, optional

Crust
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons butter or margarine, melted

Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 tablespoons cold butter or margarine

Drain cherries, reserving 3/4 cup juice (discard remaining juice or save for another use). In a bowl, combine cherries, sugar, tapioca, extract, salt, food coloring if desired and remaining juice; set aside for 15 minutes, stirring occasionally.

Meanwhile, combine crust ingredients. Press onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.

In another bowl, combine first 4 topping ingredients; cut in butter until mixture resembled coarse crumbs. Stir cherry mixture; pour into crust Sprinkle with topping. Bake at 400 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake 30-35 minutes longer or until filling is bubbly and topping is golden.

Yield: 9 servings

Apricot Macaroons

 

 

Apricot Macaroons

Apricot Macaroons

Yield: 3 dozen

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted margarine
1/4 cup low-fat cream cheese
1/2 cup granulated sugar
1 egg white

Topping
1 egg white
1/4 cup granulated sugar
1/2 cup apricot jam

In a small bowl, combine flour, baking powder and salt.

In a large bowl, using an electric mixer set on medium speed, beat margarine, cream cheese and sugar until light and fluffy. Beat in egg white. At low speed, beat in flour mixture. Shape dough into a 1 1/2-inch wide log. Wrap in plastic wrap; freeze for 1 hour.

Preheat oven to 350 degrees F. Spray 2 baking sheets with vegetable cooking spray.

To prepare topping, in a large bowl using an electric mixer set on high speed, beat egg white until foamy. Add sugar; beat until stiff, but not dry, peaks form.

Cut dough into 1/8-inch thick rounds. Place on prepared backing sheets. Spread a layer of jam on each round. Spread beaten egg white mixture over jam. Bake until golden, about 10 minutes. Place baking sheets on wire rack and cool slightly. Transfer to racks and cool completely. Place on serving plates.

Baked Chicken Fricassee

Baked Chicken Fricassee

 

This is one of those dishes which can be put together in no time. It’s quick and easy and very tasty.

3 tablespoons flour
1 teaspoon paprika
1 (2 1/2 to 3 pound) broiler, fryer cut up
1 can condensed cream of mushroom soup
2/3 cup evaporated milk or half-and-half or regular milk
1/4 cup finely chopped onion
1/2 teaspoon dried marjoram crushed

Preheat oven to 375 degrees F.

In a shallow pan combine flour and paprika. Roll chicken in flour mixture to coat. Arrange chicken in a 12 x 7 1/2-inch baking dish. Bake uncovered for 30 minutes. Drain off excess fat.

In saucepan combine mushroom soup, evaporated milk, chopped onion and marjoram. Cook and stir until heated through. Pour mixture over chicken. Cover dish with foil. Bake about 30 minutes more or until chicken is done.

Serves 4

Apricot Lemon Chicken

Apricot Lemon Chicken

With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

2 pounds boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or 1/2 teaspoon regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hours.

Serves 6.

Anise Puff Drops

 

Anise Puff Drops

Anise Puff Drops

1 cup granulated sugar
3 beaten eggs
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 tablespoon anise seeds

Gradually add sugar to eggs, beating thoroughly, 20 to 30 minutes by hand, or 10 minutes with an electric mixer.

Sift flour and baking powder; add anise seed. Gradually add dry ingredients to sugar mixture. Beat for 2 minutes. Drop by half-teaspoonsful onto greased cookie sheets, spacing 1 inch apart. Let stand overnight at room temperature to dry.

Bake 350 degrees F for 9 to 10 minutes.

Makes about 7 dozen.

Almond Bar Ice Cream Pie

Almond Bar Ice Cream Pie

7 Hershey almond candy bars
18 large marshmallows
1/4 cup milk
1/2 pint whipping cream
Graham cracker crust
2/3 to 1 quart vanilla ice cream

In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.

Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.

Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.

Fudgy Cocoa No Bake Treats

Fudgy Cocoa No Bake TreatsFudgy Cocoa No Bake Treat

 

Source: Hershey’s

2 cups granulated sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup Hershey’s Cocoa
2/3 cup Reese’s Crunchy Peanut Butter
3 cups quick cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

Place piece of wax paper or foil on tray or cookie sheet.

Combine sugar, butter, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Remove from heat; cool 1 minute.

Add peanut butter, oats, peanuts, if desired and vanilla extract; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely.

Store in cool, dry place. Makes about 4 dozen.

Raspberry Slush

Raspberry Slush

Raspberry Slush

2 small boxes raspberry gelatin
1 (12 ounce) can frozen lemonade
1 (12 ounce) can orange juice
2 cups cranberry-raspberry juice
2 cups vodka

Make gelatin according to package directions. Add frozen juices and cranberry-raspberry juice. Stir well. Add vodka. Freeze in covered container, stirring every 1 or 2 hours initially to keep mixed and allow to slush.

Banana Split Brownies

Banana Split Brownies

Banana Split Brownies

1 box Duncan Hines Walnut Brownie Mix
8 ounces cream cheese
1 cup confectioners’ sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 large can pineapple chunks, drained
1 jar maraschino cherries
3 bananas
1/2 cup chocolate syrup
3 cups thawed Cool Whip

Bake the brownie mix in a glass pan according to package directions. Let cool.

Meanwhile, combine the butter, vanilla extract, cream cheese and confectioners’ sugar until creamy.

When the brownie has cooled, spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts.

Serve hot or cool.

Banana Split Ice Cream Pie

Banana Split Ice Cream Pie

1 (9-inch) prepared chocolate cookie crumb crust
2 bananas, sliced
2 cups vanilla ice cream, softened
2 cups strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, well drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Arrange sliced bananas over bottom of crust. Spread vanilla ice cream in an even layer over bananas. Spread strawberry ice cream in an even layer over the vanilla ice cream. Top with drained pineapple.

Whip the cream until stiff peaks form; spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm.

Garnish with cherries, if desired.

Makes 8 servings.

Deep Dish Cowboy Pie

Deep Dish Cowboy Pie

Deep Dish Cowboy Pie

4 cups all-purpose flour
1 3/4 tablespoons baking powder
3/4 teaspoon salt
3/4 cup vegetable shortening
1 1/4 cups milk
1/2 cup Cheddar cheese
1/4 cup diced green chives or green onions
1 1/2 pounds lean hamburger
1/2 cup chopped onion
Salt and pepper to taste
1/4 teaspoon garlic powder
1 (8 ounce) can tomato sauce
1 ripe tomato, peeled and sliced
1 cup sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese

Heat oven to 375 degrees F.

In a large bowl combine the flour, baking powder, salt and vegetable shortening. Cut shortening into dry ingredients with a fork or pastry blender. Add cheese, chives, then milk. Mix with a fork to form dough. Pat dough on bottom and up sides of a greased 10-inch plate. Roll out remaining dough and make biscuits. (Will make 10 to 12 biscuits.) Set aside.

In large skillet, brown meat and onion. Drain grease. Add seasonings and tomato sauce. Put meat mixture in uncooked pie shell. Top with sliced tomatoes, mushrooms and cheese. Bake for 45 to 60 minutes.

Apple Salsa and Cinnamon Tortilla Chips

Instructions:

Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
Water
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.

Bacon and Cheese Breakfast Pizza

Bacon and Cheese Breakfast Pizza

1 (9-inch) single-crust pastry
1/2 pound bacon, cooked and crumbled
8 ounces Swiss cheese, shredded
4 eggsBacon and Cheese Breakfast Pizza
12 ounces sour cream
2 tablespoons fresh parsley, chopped

Roll pastry to fit into a 12-inch pizza pan. Bake at 425 degrees F for 5 minutes.

Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

Yields 6 main-dish or 18 appetizer servings

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