Fruit Cheesecake Shooters from The Pioneer Woman / Ree Drummond

I just saw this crazy, simple, sort of amazing dessert on The Pioneer Woman.
There really isn't a recipe for these, it's just so simple.
She calls them shooters based on the small wine glasses she used. You could use what ever size glass you have.

Here are the basic ingredients and the amounts of each would depend on how many guests you're serving and how large the glasses are.

Graham Crackers, place them in a zip lock bag and roughly crush with a rolling pin, ( they'll become the crust )

1 8oz. package of cream cheese to 1 can of sweetened condensed milk, beaten well in a stand mixer or by hand until it becomes creamy smooth, ( this becomes the "cheesecake filling").

Canned Pie Filling, your favorite flavor..... Cherry, Blueberry, Apple , Peach , Lemon, Strawberry... etc.( this becomes the topping)

Slivered Almonds, roughly chopped.

Begin layering the glasses in the following order:

1. Some Graham Cracker Crumbs
2. Some Cheese Cake Filling , place it in a pastry bag or( ziplock, with a small cut in one corner), and pipe it into the glasses)
3. Some Pie Filling
4. Sprinkle with some Almonds

That's It!
It doesn't get much easier than that and they are delicious!

Enjoy!
Peace in the Kitchen!

Pumpkin Bread in a Can !

Pumpkin Bread in a Can:

While we're in the mood for Fall and Pumpkin recipes, I thought I'd post this recipe for Pumpkin Bread made in a Can.
The Cans for this recipe are 14.5oz. and it make 3 Cans.
They can be Cans of Soup or Vegetables. Remove the labels, wash the can well and dry them well.
Spray the interior with a cooking spray, I use my recipe for Pan Release ( it's foolproof).

4 C flour
2 C packed brown sugar
2 tsp cinnamon
2 TBS baking powder
1/2 tsp baking soda
1/2tsp salt

2 C canned pumpkin (not Pie Pumpkin)
1 C milk
2/3 C butter, softened
4 eggs

Combine dry ingredients (the first 6 listed), in a medium bowl (with a hand mixer) or in the bowl of a stand mixer with a whisk attachment, whisk well.
Add pumpkin, milk, butter and eggs. Beat well.

Fill cans 2/3 full.

Options:
walnuts, chopped
raisins
dried cranberries
chocolate chips
Add to batter (by hand)  after all ingredients are well incorporated.

Bake at 350 degrees for 1 hour or until a knife comes out clean when tested in the center.

Enjoy!
Peace in the Kitchen!

Crack Pie / Cristina Tosi and Momofuku Milk Bar with updated notes to create Crack Pie Bars.

Earlier, I  posted a story about how I discovered Crack Pie.  You can search for it on the blog under Crack Pie. If you have time, read the story. I didn't post the recipe because I said it was lengthly and it would be easier to research it online.
I decided to post the recipe since the Holidays are approaching. I think the addition of this pie to your Holiday table would be well received by your family and guests. We've made it many times and we never seem to have enough to go around. The recipe makes two pies and when you make it, you'll know why!
This recipe may seem complicated to the average baker. As you check out the list of ingredients, they are all essential to the final product. It's not a pie that you would make as your "first" pie. It's time consuming and decadent. However, once you've taken the time to master it, I believe you'll make it again and again. We've only gotten rave reviews from those that have eaten it.
If you feel that it's too complicated, too expensive or you think you can substitute some of the ingredients..... call your friend that is a baker with experience and have them make it for you!
If you think you'll make it more than once, buy enough of two of the following ingredients listed and freeze them so you'll have them on hand: Milk Powder and Corn Powder, both essential to the end result of Crack Pie.


Let me introduce you to Crack Pie!

This is definitely a Best of the Best Recipes.

Crack Pie

Oat Cookie Crust:

8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt

Pre heat oven to 350 degrees

In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.

On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl

Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.

Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.

Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.


1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks

In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn)  Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended

Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.

Heat the oven to 350 degrees

To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted

Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.

Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)

Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.

Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.

Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.

Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.

Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.

Enjoy!
Peace in the Kitchen!

The cookie that makes the crust.

Now it's ready to be processed with brown sugar, salt and melted butter.

This is the Dried Corn I buy and process it in a Food Processor.
When you buy it, they're Kernels. I just return the powder to the bag to store it.

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Vegetarian Stuffed Sugar Pumpkins

This is a great entree for 2.
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.

Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.

2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bacon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream

Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste

Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)

In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin

Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.


Enjoy!
Peace in the Kitchen!

Vegetarian Lentil Loaf ( not Vegan )

This is a great alternative to a "meatloaf"

Here's another variety using vegetables.

Preheat the oven to 350 degrees

3 C cooked Lentils
2 TBS Heavy Cream
Process in a Food Processor

Add the following ingredients and mix by hand in a large bowl.
1/4 tsp Salt
1/8 tsp Pepper
1/2 C diced Onion
2 garlic cloves, minced
2 C Mashed Potatoes
3/4 C grated Parmesan Cheese
2 Eggs
1/2 C Ketchup
2 tsp Mustard Powder
1 tsp dried Oregano
Form into 2 equal sized loaves and place on a parchment paper lined baking sheet.

Topping:
3 TBS Ketchup
2 tsp Brown Sugar
Mix well and brush the top of each loaf.

Bake at 350 degrees for 35 minutes
Increase the heat to 450 degrees and continue baking for 10 minutes.
The loaves should be firm and golden brown

Enjoy!
Peace in the Kitchen!

Roasted Pumpkin Seeds

It's Pumpkin season...... don't throw out the seeds.

They are delicious when they're roasted and seasoned. They make a great snack.

How To Roast Pumpkin Seeds:
Preheat the oven to 325 degrees.

• Clean the seeds. ...
• Boil for 10 minutes in salt water. ...
• Drain the seeds in a colander and dry lightly with a paper towel or tea towel.
• Spread out on a baking sheet pan, lined with Parchment Paper, in a single layer and roast for 60 minutes.
• Remove the paper and leave the seeds on the pan.
• Drizzle with Olive Oil and sprinkle with Sea Salt. (I like to add chopped fresh Rosemary.
• Return to the oven and continue roasting for an additional 15 - 20 minutes.