I've posted several Pineapple Recipes.
Pie, Biscuits, Margaritas, Angel Food Cake.
I have a recipe from my handwritten books in 1974 for traditional Pineapple Upside Down Cake. I just assumed that there were so many recipes for it.
This recipe is made in a 10" Cast Iron Skillet, it's not turned upside down and it's not made with Pineapple Rings.
Pineapple Cake:
1 Stick of Butter, melted
1 C Brown Sugar
1 20 oz. can of Pineapple Chunks in Juice. ( reserve juice + water to equal 1 C)
1 box of Yellow Cake Mix ( I only use Duncan Hines cake mixes)
1 3.4oz. box of Instant Vanilla Pudding Mix
4 Eggs
1/2 C Vegetable Oil
1 small jar of Maraschino Cherries, well drained
Vanilla Ice Cream or Whipped Cream to serve with the cake.
Pour melted Butter in the 10" skillet
Sprinkle Brown Sugar ove the Butter and press down with a fork to moisten the Sugar.
Cover with Pineapple
Spread the Cherries over the Pineapple.
Set aside
In a Stand Mixer:
Cake Mix
Pudding Mix
Eggs
Oil
Pineapple Liquid
Mix well and beat for a few minutes.
Pour the batter evenly into the skillet.
Bake at 350 degrees for 45 - 55 minutes.
Serve warm with Ice Cream or Whipped Cream
Enjoy!
Peace in the Kitchen!
Tuesday, April 9, 2013
Crispy Roast Potatoes
I was doing some research for the blog this morning when I accidentally found a picture of these potatoes on another blog.
I researched the recipe and discovered that it was originally from Martha Stewart.
I would make it in a 9" - 10" Cast Iron Skillet or even a Dutch Oven.
Since I don't have the rights to re post the picture, I would suggest that you research the recipe to see how they're made. They're standing up in the skillet and not layered. The tops of the slices become crispy........ pure genius!
Here's a note that I found at the end of the research:
Keep the slices together as you slice them so that they can be arranged easily in the skillet.
I researched the recipe and discovered that it was originally from Martha Stewart.
I would make it in a 9" - 10" Cast Iron Skillet or even a Dutch Oven.
Since I don't have the rights to re post the picture, I would suggest that you research the recipe to see how they're made. They're standing up in the skillet and not layered. The tops of the slices become crispy........ pure genius!
Here's a note that I found at the end of the research:
Keep the slices together as you slice them so that they can be arranged easily in the skillet.
3 tablespoons butter, melted
3 tablespoons olive oil
4 pounds potatoes, peeled
4 shallots, thinly sliced
1 teaspoon salt
1 teaspoon crushed red pepper
a pinch paprika
a few springs of thyme, and
3 tablespoons olive oil
4 pounds potatoes, peeled
4 shallots, thinly sliced
1 teaspoon salt
1 teaspoon crushed red pepper
a pinch paprika
a few springs of thyme, and
a mandoline or a sharp knife
x
Prepare:
Preheat oven to 375 degrees.
Preheat oven to 375 degrees.
Slice the potatoes on thinnest setting of a mandoline or as thin as you can with a knife. (The thinner the potatoes, the crispier they will bake up.) You can prevent them from browning by putting them in a bowl of water as you slice.
Combine the butter and olive oil in a small bowl. Brush the olive oil mixture on the inside of a cast iron skillet or other heavy baking dish. Arrange the potato slices in the skillet as you like. Wedge slices of shallot between slices of potato. Sprinkle with salt, crushed red pepper, and a pinch of paprika. Bake for 75 minutes. Arrange a few sprigs of thyme on top of the potatoes and bake for another 35 minutes, or until the potatoes are crispy on top. Serve.
Monday, April 8, 2013
Strawberry Pie
Yesterfood Fresh Strawberry Pie
2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar (less if berries are very sweet)
1/2 teaspoon ground cinnamon
4 cups fresh strawberries, washed, hulled, and sliced
2 tablespoons butter cut into pieces
1/3 cup all-purpose flour
1. Preheat oven to 375 degrees. Place one crust in a nine inch pie pan.
2. Mix together sugar, flour, and cinnamon. Mix lightly with the berries. Pour filling into pastry lined pan, and dot fruit with butter. Cover with top crust, and cut slits in the top. Seal and flute the edges.
3. Bake for about 45 minutes, or until the crust is golden brown and filling is bubbling.
Allrecipes.com
I reposted this recipe as soon as I read it on Yesterfood's Blog today.
The thing that impressed me is the freshness and simplicity of the recipe.
Nothing fancy, nothing complicated!
I will absolutely make this pie.
Thank you for sharing!
Enjoy!
Peace in the Kitchen!
2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar (less if berries are very sweet)
1/2 teaspoon ground cinnamon
4 cups fresh strawberries, washed, hulled, and sliced
2 tablespoons butter cut into pieces
1/3 cup all-purpose flour
1. Preheat oven to 375 degrees. Place one crust in a nine inch pie pan.
2. Mix together sugar, flour, and cinnamon. Mix lightly with the berries. Pour filling into pastry lined pan, and dot fruit with butter. Cover with top crust, and cut slits in the top. Seal and flute the edges.
3. Bake for about 45 minutes, or until the crust is golden brown and filling is bubbling.
Allrecipes.com
I reposted this recipe as soon as I read it on Yesterfood's Blog today.
The thing that impressed me is the freshness and simplicity of the recipe.
Nothing fancy, nothing complicated!
I will absolutely make this pie.
Thank you for sharing!
Enjoy!
Peace in the Kitchen!
Tex - Mex Layered Salad
Here's another classic American recipe.
I put a twist on the original Layered Salad Recipe by making it Tex - Mex.
There are many names and variations available.
It's served at any large family gathering.
It's the perfect light salad for a picnic.
When we get together, we often make a Tex - Mex meal that includes Tacos, Enchiladas, Tamales or Quesadillas. We often serve a combination of all of them.
This salad is a nice side dish.
It's often served in a large glass bowl or Trifle dish.
The glass dishes are used if presentation is important, otherwise we simply use a plastic container that's transportable for a picnic.
The Dressing can be made ahead of time and refrigerated.
I put it in a Canning Jar to transport and keep it chilled in a cooler .
After the salad is layered, the dressing is spread evenly over the top.
The following is a list of ingredients:
1 Head of Lettuce, chopped and divided in half
1 can of Black Beans, drained and rinsed
1 can of Corn, drained
1 Red Pepper, diced
1 C Shredded Queso Quesadilla Cheese ( Monterey Jack or Cheddar can be used)
1 small can of Sliced Black Olives, drained
1 Green Pepper, diced
4 Green Onions, sliced
Here's the order of layering:
1. Half of the Lettuce
2. Black Beans
3. Corn
4. Red Pepper
5. The remainder of the Lettuce
6. Cheese
7. Black Olives
8. Green Pepper
9. Green Onion
Dressing:
1 C (8oz.) Pace Chunky Salsa ( or any other chunky Salsa )
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, softened
1 tsp Cumin
1/2 tsp Adobo Seasoning ( or Garlic Powder)
Mix Sour Cream and Cream Cheese together in a bowl with an electric mixer. Fold in the remaining ingredients. Store refrigerated in a jar.
Enjoy!
Peace in the Kitchen!
I put a twist on the original Layered Salad Recipe by making it Tex - Mex.
There are many names and variations available.
It's served at any large family gathering.
It's the perfect light salad for a picnic.
When we get together, we often make a Tex - Mex meal that includes Tacos, Enchiladas, Tamales or Quesadillas. We often serve a combination of all of them.
This salad is a nice side dish.
It's often served in a large glass bowl or Trifle dish.
The glass dishes are used if presentation is important, otherwise we simply use a plastic container that's transportable for a picnic.
The Dressing can be made ahead of time and refrigerated.
I put it in a Canning Jar to transport and keep it chilled in a cooler .
After the salad is layered, the dressing is spread evenly over the top.
The following is a list of ingredients:
1 Head of Lettuce, chopped and divided in half
1 can of Black Beans, drained and rinsed
1 can of Corn, drained
1 Red Pepper, diced
1 C Shredded Queso Quesadilla Cheese ( Monterey Jack or Cheddar can be used)
1 small can of Sliced Black Olives, drained
1 Green Pepper, diced
4 Green Onions, sliced
Here's the order of layering:
1. Half of the Lettuce
2. Black Beans
3. Corn
4. Red Pepper
5. The remainder of the Lettuce
6. Cheese
7. Black Olives
8. Green Pepper
9. Green Onion
Dressing:
1 C (8oz.) Pace Chunky Salsa ( or any other chunky Salsa )
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, softened
1 tsp Cumin
1/2 tsp Adobo Seasoning ( or Garlic Powder)
Mix Sour Cream and Cream Cheese together in a bowl with an electric mixer. Fold in the remaining ingredients. Store refrigerated in a jar.
Enjoy!
Peace in the Kitchen!
Sunday, April 7, 2013
Summer Berry Bundt Cake
Summer is coming!
Warmer weather
Cool Evenings
Blue Skies
Green Grass
Cool Breezes
Backyard Picnics
Picnics at the Lake
Berry Picking
These are all things that I remember from my childhood in Michigan.
I wrote about American Picnics and I should have included this recipe.
I decided to keep it separate so it would make it special.
Summer Berry Bundt Cake:
5 Eggs
1 2/3 C Sugar
1 1/4 C Butter, room temperature, cut into pieces.
2 TBS Kirsch or any Fruit Liqueur
2 1/2 C Flour
1 tsp Baking Powder
a pinch of Salt
1 1/2 C Fresh Raspberries
1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
Powdered Sugar for presentation
Prepare a 9" Bundt Pan ( I use my Pan Release Recipe posted here on the blog under Hints and Tips)
I use a Bundt Pan with a simple design. This cake doesn't require a fancy design.
In a large bowl with a Hand Mixer, blend:
Eggs
Sugar
Add Butter and Liqueur and beat until creamy
Add Flour ( reserving 2 TBS for the Berries)
Baking Powder
Salt
Beat until well incorporated.
In a separate bowl, combine:
Berries with the 2 TBS of reserved Flour
Toss to coat well
Gently fold the Berries into the Batter
Pour the Batter into the prepared pan
Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.
Transfer to a serving platter and dust with Powdered Sugar.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Warmer weather
Cool Evenings
Blue Skies
Green Grass
Cool Breezes
Backyard Picnics
Picnics at the Lake
Berry Picking
These are all things that I remember from my childhood in Michigan.
I wrote about American Picnics and I should have included this recipe.
I decided to keep it separate so it would make it special.
Summer Berry Bundt Cake:
5 Eggs
1 2/3 C Sugar
1 1/4 C Butter, room temperature, cut into pieces.
2 TBS Kirsch or any Fruit Liqueur
2 1/2 C Flour
1 tsp Baking Powder
a pinch of Salt
1 1/2 C Fresh Raspberries
1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
Powdered Sugar for presentation
Prepare a 9" Bundt Pan ( I use my Pan Release Recipe posted here on the blog under Hints and Tips)
I use a Bundt Pan with a simple design. This cake doesn't require a fancy design.
In a large bowl with a Hand Mixer, blend:
Eggs
Sugar
Add Butter and Liqueur and beat until creamy
Add Flour ( reserving 2 TBS for the Berries)
Baking Powder
Salt
Beat until well incorporated.
In a separate bowl, combine:
Berries with the 2 TBS of reserved Flour
Toss to coat well
Gently fold the Berries into the Batter
Pour the Batter into the prepared pan
Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.
Transfer to a serving platter and dust with Powdered Sugar.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Biscoff Truffles, A European Treat for my American Friends!
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chips
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Let these sit at room temperature for at least 20 minutes to air dry.
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chips
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
The Colorado Amish ( 8 Recipes)
We have a place in Colorado in the Sangre De Cristo Mountains.
Many of our neighbors are Amish.
I have a collection of some of the families favorite recipes.
We are pleased to have the Amish as neighbors.
We were in town for the 4th of July in 2012, the town was having a parade and celebration.
There were several people on the sidewalks selling crafts and food.
We bought many items from an Amish woman selling baked goods and homemade ice cream.
I noticed that the address on her pie box was down the street from us. We had a new neighbor.
She told us that she sells her baked goods on Friday and Saturday at the end of her driveway.
She sets up a table with a can to put your money in when you buy something. It's the honor system at it's best.
The most amazing part about it.... she isn't there!
We went on Friday and Saturday and bought several items.
Here are some of my favorite recipes from our Amish neighbors.
1. Oatmeal Muffins:
1 C Quick Oats
1 C Buttermilk
1/2 C Brown Sugar
1 Egg
1/2 C melted Shortening or Vegetable Oil
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Soak the Oatmeal in the milk for 30 minutes.
Add the Egg and beat well.
Add Sugar and mix.
Add Shortening.
Add Flour that's been sifted with the Baking Powder, Baking Soda and Salt.
Fill greased Muffin Tins 2/3 full with the batter.
Bake at 400 degrees for 15 - 20 minutes.
Eat warm with homemade Butter!
Enjoy!
Peace in the Kitchen!
2. Simple Apple Crisp:
5 C Sliced Apples
1 C Flour
1 1/2 C Sugar
3/4 tsp Salt
1 tsp Baking Powder
1 unbeaten Egg
1/3 C Melted Butter
Cinnamon
Put Apples in the bottom of an 8" Cast Iron Skillet
Mix together, until crumbly:
Sugar
Flour
Baking Powder
Salt
Egg
Pour the crumbs over the Apples.
Pour the melted Butter over the crumbs.
Sprinkle the top with Cinnamon.
Bake at 350 degrees for 35 minutes.
Enjoy!
Peace in the Kitchen!
3. Pie Dough:
1 1/2 C Flour
1/2 C Shortening
1/2 tsp Salt
1/4 C Hot Water
Make 2 single or 1 double crust.
Enjoy!
Peace in the Kitchen!
4. Apple Cream Pie:
2 Eggs
1 C Sugar
1 C Apples , shredded
1 C Half and Half or Heavy Cream
1 TBS Flour
Salt
Vanilla
Butter
Put Apples in an unbaked pie shell.
Beat Eggs and add Cream.
Mix:
Flour
Sugar
Salt.
Pour into the Egg mixture.
Add some Vanilla
Pour the mixture over the Apples.
Dot the top with pieces of Butter.
Bake at 350 degrees until set.
You can use Peaches or Rhubarb instead of Apples.
Enjoy!
Peace in the Kitchen!
5. Pecan Pie:
3 Eggs, beaten
1 C Light Corn Syrup
3/4 C Brown Sugar
1/3 C Water
1 C Chopped Pecans
1 unbaked Pie Shell
Mix together and put into the unbaked Pie Shell.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees and bake until set.
Enjoy!
Peace in the Kitchen!
6. Colorado Peach Cream Pie:
4 C Peaches , sliced
1 1/3 C Sugar, separated
1/3 C + 2 Tbs Flour
pinch of Salt
1 Egg
1/2 tsp Vanilla
1 C Sour Cream
1/4 C Melted
1 tsp Cinnamon
1- 9" unbaked Pie Shell
Place Peaches into a bowl and sprinkle with 1/4 C Sugar.
Let stand while preparing rest of filling.
Combine:
3/4 C Sugar
2 TBS Flour
Salt
Egg
Vanilla
Fold in Sour Cream
Stir mixture into Peaches
Pour into Crust
Bake at 400 degrees for 15 minutes
Reduce heat to 350 degrees and bake for 20 minutes more. Return Oven to 400 degrees for the final Bake.
Remove Pie
Heat oven to 400 degrees
Combine:
1/3 C Sugar
Butter
1/3 C Flour
Cinnamon
Many of our neighbors are Amish.
I have a collection of some of the families favorite recipes.
We are pleased to have the Amish as neighbors.
We were in town for the 4th of July in 2012, the town was having a parade and celebration.
There were several people on the sidewalks selling crafts and food.
We bought many items from an Amish woman selling baked goods and homemade ice cream.
I noticed that the address on her pie box was down the street from us. We had a new neighbor.
She told us that she sells her baked goods on Friday and Saturday at the end of her driveway.
She sets up a table with a can to put your money in when you buy something. It's the honor system at it's best.
The most amazing part about it.... she isn't there!
We went on Friday and Saturday and bought several items.
Here are some of my favorite recipes from our Amish neighbors.
1. Oatmeal Muffins:
1 C Quick Oats
1 C Buttermilk
1/2 C Brown Sugar
1 Egg
1/2 C melted Shortening or Vegetable Oil
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Soak the Oatmeal in the milk for 30 minutes.
Add the Egg and beat well.
Add Sugar and mix.
Add Shortening.
Add Flour that's been sifted with the Baking Powder, Baking Soda and Salt.
Fill greased Muffin Tins 2/3 full with the batter.
Bake at 400 degrees for 15 - 20 minutes.
Eat warm with homemade Butter!
Enjoy!
Peace in the Kitchen!
2. Simple Apple Crisp:
5 C Sliced Apples
1 C Flour
1 1/2 C Sugar
3/4 tsp Salt
1 tsp Baking Powder
1 unbeaten Egg
1/3 C Melted Butter
Cinnamon
Put Apples in the bottom of an 8" Cast Iron Skillet
Mix together, until crumbly:
Sugar
Flour
Baking Powder
Salt
Egg
Pour the crumbs over the Apples.
Pour the melted Butter over the crumbs.
Sprinkle the top with Cinnamon.
Bake at 350 degrees for 35 minutes.
Enjoy!
Peace in the Kitchen!
3. Pie Dough:
1 1/2 C Flour
1/2 C Shortening
1/2 tsp Salt
1/4 C Hot Water
Make 2 single or 1 double crust.
Enjoy!
Peace in the Kitchen!
4. Apple Cream Pie:
2 Eggs
1 C Sugar
1 C Apples , shredded
1 C Half and Half or Heavy Cream
1 TBS Flour
Salt
Vanilla
Butter
Put Apples in an unbaked pie shell.
Beat Eggs and add Cream.
Mix:
Flour
Sugar
Salt.
Pour into the Egg mixture.
Add some Vanilla
Pour the mixture over the Apples.
Dot the top with pieces of Butter.
Bake at 350 degrees until set.
You can use Peaches or Rhubarb instead of Apples.
Enjoy!
Peace in the Kitchen!
5. Pecan Pie:
3 Eggs, beaten
1 C Light Corn Syrup
3/4 C Brown Sugar
1/3 C Water
1 C Chopped Pecans
1 unbaked Pie Shell
Mix together and put into the unbaked Pie Shell.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees and bake until set.
Enjoy!
Peace in the Kitchen!
6. Colorado Peach Cream Pie:
4 C Peaches , sliced
1 1/3 C Sugar, separated
1/3 C + 2 Tbs Flour
pinch of Salt
1 Egg
1/2 tsp Vanilla
1 C Sour Cream
1/4 C Melted
1 tsp Cinnamon
1- 9" unbaked Pie Shell
Place Peaches into a bowl and sprinkle with 1/4 C Sugar.
Let stand while preparing rest of filling.
Combine:
3/4 C Sugar
2 TBS Flour
Salt
Egg
Vanilla
Fold in Sour Cream
Stir mixture into Peaches
Pour into Crust
Bake at 400 degrees for 15 minutes
Reduce heat to 350 degrees and bake for 20 minutes more. Return Oven to 400 degrees for the final Bake.
Remove Pie
Heat oven to 400 degrees
Combine:
1/3 C Sugar
Butter
1/3 C Flour
Cinnamon
Combine well.
Sprinkle Crumbs evenly over the Baked Pie.
Bake for an additional 10 minutes.
Enjoy!
Peace in the Kitchen!
7. Triple Chocolate Brownie Pie ( no Pie Crust)
2 Eggs
1 C Sugar
1/2 C Butter. melted
1 1/2 C Flour
1/3 C Cocoa
1/4 tsp Salt
1/2 C Semi Sweet Chocolate Chips
1/2 C Chopped Nuts ( Pecans, Peanuts or Walnuts)
1 tsp Vanilla
Heat oven to 350 degrees
Grease an 8" Pie Pan ( use a non stick Baking Spray or Butter/Flour or my Pan Release Mixture)
In a small bowl beat:
Eggs
Sugar
Butter
In another bowl:
Flour
Cocoa
Salt
Add this mixture to the Egg mixture.
Beating until well blended.
Stir in:
Chocolate Chips
Nuts
Vanilla
Spread batter into prepared Pie Pan
Bake at 350 degrees for 35 minutes or until set.
Enjoy!
Peace in the Kitchen!
8. Classic Chocolate Chip Cookies
2 1/4 C Flour
1 tsp Baking Soda
1 C Butter ( 2 sticks ), softened
1/4 C Sugar
3/4 C Packed Light Brown Sugar
1 tsp Vanilla
1 ( 3 1/2 oz. ) package of Instant Vanilla Pudding
2 Eggs
1 ( 12 oz. ) Package Semi Sweet Chocolate Chips
1 C Chopped Pecans
Combine:
Flour
Baking Soda
Set aside
Combine: ( in a large bowl)
Butter
Sugar
Brown Sugar
Vanilla
Pudding
Beat until smooth and creamy
Beat in Eggs and gradually add Flour mixture.
Stir in Chocolate Chips
Stir in Nuts ( batter will be stiff)
Drop by heaping teaspoons 2' apart on a parchment paper lined cookie sheet.
Bake at 375 degrees for 10 minutes
Enjoy!
Peace in the Kitchen!
Sprinkle Crumbs evenly over the Baked Pie.
Bake for an additional 10 minutes.
Enjoy!
Peace in the Kitchen!
7. Triple Chocolate Brownie Pie ( no Pie Crust)
2 Eggs
1 C Sugar
1/2 C Butter. melted
1 1/2 C Flour
1/3 C Cocoa
1/4 tsp Salt
1/2 C Semi Sweet Chocolate Chips
1/2 C Chopped Nuts ( Pecans, Peanuts or Walnuts)
1 tsp Vanilla
Heat oven to 350 degrees
Grease an 8" Pie Pan ( use a non stick Baking Spray or Butter/Flour or my Pan Release Mixture)
In a small bowl beat:
Eggs
Sugar
Butter
In another bowl:
Flour
Cocoa
Salt
Add this mixture to the Egg mixture.
Beating until well blended.
Stir in:
Chocolate Chips
Nuts
Vanilla
Spread batter into prepared Pie Pan
Bake at 350 degrees for 35 minutes or until set.
Enjoy!
Peace in the Kitchen!
8. Classic Chocolate Chip Cookies
2 1/4 C Flour
1 tsp Baking Soda
1 C Butter ( 2 sticks ), softened
1/4 C Sugar
3/4 C Packed Light Brown Sugar
1 tsp Vanilla
1 ( 3 1/2 oz. ) package of Instant Vanilla Pudding
2 Eggs
1 ( 12 oz. ) Package Semi Sweet Chocolate Chips
1 C Chopped Pecans
Combine:
Flour
Baking Soda
Set aside
Combine: ( in a large bowl)
Butter
Sugar
Brown Sugar
Vanilla
Pudding
Beat until smooth and creamy
Beat in Eggs and gradually add Flour mixture.
Stir in Chocolate Chips
Stir in Nuts ( batter will be stiff)
Drop by heaping teaspoons 2' apart on a parchment paper lined cookie sheet.
Bake at 375 degrees for 10 minutes
Enjoy!
Peace in the Kitchen!
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