bluegrass pie

Bluegrass Pie

This is also known as Thoroughbred Pie, Winner’s Circle Pie, Kentucky Oaks Pie, and Run for the Roses Pie. It is a hallmark of the Kentucky Derby.

Pie Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
8 tablespoons unsalted butter, very cold
2 tablespoons solid shortening, very cold
About 4 tablespoons ice water

Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.)

Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze).

Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate’s rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling.

4 tablespoons unsalted butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 tablespoons flour
3 eggs
1/2 cup dark corn syrup
Pinch of salt
1 teaspoon vanilla extract
1/4 cup bourbon
1 cup chopped walnuts
1 cup chocolate chips (or more

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Banana Split Ice Cream

Banana Split Ice Cream

Banana Split Ice Cream

2 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, peeled and diced
1 (15 ounce) can crushed pineapple, with juice

In a heavy saucepan over medium heat, combine sugar, flour, salt, milk, and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.

Stir in vanilla, chocolate milk, strawberries, bananas, and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer’s instructions.

Makes 4 quarts.

Chocolate-Cinnamon Quesadillas

Chocolate-Cinnamon Quesadillas


2 tablespoons semisweet chocolate, grated
    or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar

Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.

Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

Yields 1 quesadilla per serving.

Serves 2. -  WW points per serving: 3

Bourbon-Pecan Ice Cream

Bourbon-Pecan Ice Cream

2 1/2 cups half-and-half
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup coarsely chopped pecans
2 to 3 tablespoons bourbon

Combine half and half with the sugars in a small saucepan. Slowly heat until sugars dissolve, then set aside to cool.

Stir in pecans and bourbon, then pour into an ice cream maker. Freeze until firm, according to manufacturer’s instructions.

Makes about 1 1/2 pints.

Carnival Puffs

Carnival Puffs

1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1 1/4 cups granulated sugar
2 small eggs
1/2 cup water
2 cups vegetable oil

Sift flour, salt, baking powder and 1/4 cup sugar together.

Combine eggs and water and blend into the dry ingredients.

Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon into a deep pan or fryer with hot vegetable oil. Fry 2 or 3 puffs at a time until golden brown, about 3 minutes. Drain on paper toweling and roll in the remaining 1 cup of sugar while still hot.

Makes 10 to 12 puffs.

Cacciatore French Bread Pizza

Cacciatore French Bread Pizza

Cacciatore French Bread Pizza

6 (7-inch) French rolls or 1 long loaf French bread
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast meat, cut into thin strips
1 cup (1 small) sliced onion
1 cup (1 small) sliced bell pepper
1/4 teaspoon salt
1 cup CONTADINA Pizza Sauce
1/4 cup chopped fresh basil leaves or 1/2 teaspoon dried basil, crushed
1/2 cup (2.8 ounce can) sliced ripe olives
1 1/2 cups (6 ounces) shredded mozzarella cheese

Slice bread in half lengthwise. Place cut-side up on baking sheet. Bake in preheated 425 degree F oven for 3 to 4 minutes or until lightly toasted.

Heat oil in large skillet over medium-high heat. Add chicken, onion, bell pepper and salt; cook, stirring constantly, for 4 to 5 minutes or until chicken is no longer pink. Spread pizza sauce over cut surface of bread; top with chicken mixture. Sprinkle with basil, olives and cheese.

Bake in 425 degree F oven for 5 to 8 minutes or until heated through and cheese is melted.

Servings: 8

Candy Bar Torte


Candy Bar Torte

Candy Bar Torte

3 (2.2 ounce) creamy white candy bars with almonds
1/2 cup water
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup butter or margarine
1 1/2 cups granulated sugar
4 egg yolks
1 cup buttermilk
4 egg whites
1/4 cup granulated sugar
1 (10 or 12 ounce) jar seedless raspberry jam

Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat till melted. Cool 20 minutes.

Grease and flour three 9 x 1 1/2-inch round cake pans.

Combine flour, baking powder and baking soda; set aside.

Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1 1/2 cups sugar; beat until fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.

Beat egg whites in another bowl until soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans. Bake in a 350 degree F oven for 30 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove cakes from pans. Cool.

To serve, spread jam between layers; frost top and sides of assembled cake with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake.

Makes 12 servings.

Whipped Cream Frosting
1 1/2 cups whipping cream
1/4 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract

Beat whipping cream with confectioners’ sugar and vanilla extract until soft peaks form (tips curl).

April Fool Cookies


April Fool Cookies

April Fool Cookies

6 ounces milk chocolate chips
1/4 bar (1 ounce) paraffin
1 small jar peanut butter
20 saltine soda crackers

Spread peanut butter between two saltines. Using tongs, dip into melted chocolate and paraffin and cover all. Set on wax paper. To harden faster, put into refrigerator.

Avocado Bacon Sandwiches

Avocado Bacon Sandwiches

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Chocolate Almond Strudel

Chocolate Almond Strudel

1/4 pound butter, melted and clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoons granulated sugar
8 ounces semi-sweet chocolate, coarsely chopped
3/4 cup almonds, toasted and slivered

Preheat oven to 375 degrees F.

Melt and clarify butter. Set aside.

Have filo sheets unrolled and covered with a damp cloth.

Mix ground almonds, cinnamon and sugar together.

In another small bowl, combine chopped chocolate and toasted almonds.

Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet. Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center. Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Strawberry Watermelon Slushies

Strawberry Watermelon Slushies

Strawberry Watermelon Slushies

2 cups cubed seeded watermelon
1 pint fresh strawberries, halved
1/3 cup granulated sugar
1/3 cup lemon juice
2 cups ice cubes

Combine the first four ingredients in a blender; process until smooth. Gradually add ice, blending until slushy. Serve immediately.

Yield: 5 cups

Cadillac Jack’s Savory BBQ Sauce

Cadillac Jack's Savory BBQ Sauce

Cadillac Jack’s Savory BBQ Sauce

2 cups catsup
2 tablespoons cider vinegar
2 tablespoon slight corn syrup
1 tablespoon Worcestershire sauce
1/2 tablespoon molasses
2 teaspoons Liquid Smoke
1 teaspoon Tabasco
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Accent
1/2 teaspoon BBQ seasoning
2 tablespoons dark brown sugar

Mix dry ingredients and set aside.

Combine remaining ingredients and bring to boil, stirring constantly.

Reduce heat and add spices. Simmer for 40 to 45 minutes, stirring occasionally.

Cool to room temperature. Sauce keeps for up to 4 months.

Fried Pheasant

Fried Pheasant

Fried Pheasant

1 teaspoon salt
2 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
Vegetable oil

Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil 1 inch deep until brown on one side; turn only once. Total frying time should be about 20 minutes. Make brown gravy from drippings in pan.

Serve over rice.

Apricot Cobbler

3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water Apricot Cobbler
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter or margarine

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.

1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk

Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.

Yields 6 servings.

Apricot-Onion Wings


Apricot-Onion Wings

Apricot-Onion Wings

1 (5 pound) bag frozen chicken wings
1 (10 ounce) jar apricot preserves
1 (1 ounce) packet dry onion soup mix
1 (16 ounce) bottle Catalina-style salad dressing

Preheat oven to 400 degrees F.

Cut the chicken wings into individual pieces and place on two lightly greased cookie sheets.

Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake for 1 hour.

Makes 20 to 25 servings.

Cherry Swirled Cheesecake

Cherry Swirled Cheesecake

1 1/4 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/2 cup lemon juice
1 teaspoon vanilla extract

Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, pur

Amaretto Brownies



Amaretto Brownies

Amaretto Brownies

1 1/2 cups granulated sugar
2/3 cup vegetable oil
3 eggs, beaten
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/4 cup Amaretto
1 cup almonds, chopped

Combine all ingredients in a large bowl and mix well. Spread into a greased 13 x 9 inch-baking dish. Bake at 350 degrees F for 25 minutes. Allow to cool before frosting.

16 ounces confectioners’ sugar
1/2 cup butter
1/4 cup buttermilk
1/4 cup unsweetened cocoa
2/3 cup nuts, chopped (optional)

Melt butter in a saucepan and add buttermilk and cocoa. Slowly add confectioners’ sugar and continue stirring until smooth.

Frost cooled brownies and sprinkle with nuts if desired.

Almond Muffins with Raspberry Centers

Almond Muffins with Raspberry CentersAlmond Muffins with Raspberry Centers

Yield: 14

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 tablespoons raspberry preserves
42 whole blanched almonds, toasted
2 tablespoons granulated sugar

Heat oven to 400 degrees F. Grease 14 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.

To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.

cotton candy sugar cookies

Cotton Candy Sugar Cookies

Cotton Candy Sugar Cookies
1 cup granulated sugar
1 cup confectioners’ sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
4 1/4 cups all-purpose flour
Extra sugar for pressing cookies

Preheat oven to 375 degrees F.

Cream together the granulated sugar, confectioners’ sugar, butter and vegetable oil. Beat in eggs and vanilla extract.

Add dry ingredients, (the next four ingredients) and mix to incorporate. Roll dough into small balls about the size of a quarter. With a heavy bottom crystal vase with a decorative bottom, or other cookie press, dip in

sugar to coat well. Smash each ball of dough so they are spread out and flat. Leaving an imprint and sugar. Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown. Do not bake too long. Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.

NOTE: You can also used colored sugar to press the cookies at holiday time.


Blueberry Delight

Blueberry Delight


This is absolutely divine!

1 cup flour
1/4 cup brown sugar
3/4 cup chopped nuts
1/2 cup (1 stick) butter, softened

Cream butter then mix in other ingredients. Press into a 13 x 9-inch pan. Bake 15 minutes in 325 degree F oven. Cool completely.

8 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 pint whipping cream (whipped)

Using mixer cream together cream cheese and sugar; gradually adding the sugar; add vanilla. Whip 1/2 pint whipping cream and fold into cream cheese mixture. Spread onto cooled crust.

1 can blueberries, drained; reserving juice
1 tablespoon cornstarch
2 tablespoons granulated sugar
Juice of 1 lemon
1 teaspoon butter

Pour reserved blueberry juice into saucepan. Add cornstarch and sugar; stir to blend. Add lemon juice and butter. Heat until thickened. Remove from heat; add blueberries. Cool and spread over filling.

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