Christmas Dinner # 2 Desserts

As I mentioned in Mini Bread Loaves, my mom had her annual Christmas dinner on Sunday.  I was enlisted to make some desserts.

I’d been wanting to try out these recipes for a while, but hadn’t had an opportunity, especially for the banana one, because, gasp, Zack isn’t a big fan of bananas.

I’m glad that I got to sample both of them, but I think they were both one time things.  Neither really knocked my socks off.

The Wassail tea was really good, though.  I will definitely make that again.  In fact, I saved some of it to give to my dad.  He loves wassail.

I’m also taking the leftover desserts to work with me and hopefully they will get gobbled up!

Also, I cannot believe Christmas is in 5 days! Oh my gosh!  I am so excited!

Banana Split Pie

– 1 1/2 c graham cracker crumbs

– 6 T butter, melted

– 3 medium bananas

– 4 oz cream cheese, softened

– 8 oz cool whip

– 1/2 stick butter, softened

– 1 c confectioners sugar

– small can pineapple

– various toppings of choice: ex) chocolate syrup, sprinkles, cherries, nuts, etc

Mix melted butter and graham cracker crumbs and press into an ungreased 8×8 baking dish.

Mix confectioners sugar, cream cheese and 1/2 stick butter together until fluffy.  Slice bananas into crust.  Add fluffy mixture on top, then add fluffy mixture.  Sprinkle pineapple on top and cover with cool whip.

Top with various toppings before serving.

Peanut Butter Chocolate Dessert

Prep: 20 minutes + chilling

– 20 chocolate cream filled sandwich cookies, divided

– 2 T butter, melted

– 1 pkg (8 oz) cream cheese, softened

– 1/2 c peanut butter

– 1 1/2 c confectioners’ sugar, divided

– 1 carton, 16 oz, frozen whipped topping, thawed, divided

– 15 miniature peanut butter cups, chopped

– 1 pkg (3.4 oz) instant chocolate fudge pudding mix

– 1 1/2 c milk

Crush 16 cookies, toss with the butter.  Press into an ungreased dish.  Set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.  Fold in half of the whipped topping.  Spread over crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.  Spread the pudding mixture over the peanut butter cups.  Crush the remaining cookies, sprinkle over the top.  Cover and chill dessert for at least 3 hours.

Wassail

– 1 c sugar

– 4 c water

– 4 cinnamon sticks

– 1 t allspice

– 1 t cloves

– 1 qt orange juice

– 2 c pineapple juice

– 2 qt apple cider or juice

Simmer for several (at least 2) hours.  Serve hot.

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More Thanksgiving Desserts

I work for my parents at a place called Jenfab Inc.  (Yes, it is named after me and yes, my parents are still business partners even though they’re divorced).  It’s a really fun job.  I work in the office part-time doing odds and ends and help out the other office workers.

Every year Jenfab has a Thanksgiving dinner for employees.  It’s always catered, but this year I decided to make a cake and take it to the dinner.  It was a huge success!  The entire thing was gobbled up really quickly.  Plus, I got to practice my cake decorating skills which always makes me happy.

I think it turned out rather cute.

Fudge Cake

– 1/2 c shortening

– 1 1/2 c sugar

– 2 eggs

– 1 t vanilla

– 1/2 c + 1 T water

– 2/3 c cocoa

– 1 3/4 c AP flour

– 1 t baking soda

– 1 t baking powder

– 1/2 t salt

– 1 c sour milk (1 c milk + 1 T vinegar)

Grease bottoms and sides of 2 9-inch layer pans.  Cream shortening and sugar until fluffy.  Add eggs, one at a time, beating well after each addition; blend in vanilla.  Stir hot water into cocoa to form a smooth paste; gradually add to creamed mixture.  Combine flour, baking soda, baking powder and salt; add alternately with sour milk to creamed mixture.  Pour batter into pans.  Bake at 350 degrees for 30-35 minutes or until take tester inserted in center comes out clean.  Cool 10 minutes.  Remove from pans; cool completely.  Frost with homemade frosting.

Homemade Chocolate Frosting

– 1/2 c butter, room temperature

– 8 oz cream cheese, room temperature

– 1/2 c baking cocoa (here’s where I mucked with the recipe a little.  I didn’t have 1/2 c of baking cocoa left, so I filled the 1/2 cup measuring cup about 3/4 full and then filled it the rest of the way with hot cocoa mix.  It turned out perfect.)

– 1 t vanilla

– 4 c powdered sugar

Place butter and cream cheese in a mixing bowl.  Beat until combined – about 1 minute.  Scrape down the sides and add cocoa and vanilla.  Mix until combined.  Add powdered sugar and mix until well combined.  Beat for an additional couple of minutes.  The texture becomes lighter if you beat for a few minutes.

~~~~

Every year my mom’s side of the family has Thanksgiving dinner together on Thanksgiving day.  The location varies, but this year it was at my Granny’s house. I volunteered to bring desserts…shocking. 

I decided on these desserts for a couple of reasons: 1) every Thanksgiving dinner needs a pecan dessert and an apple dessert.  2) no Thanksgiving dinner is complete without a pie of some sort.  3) I recently discovered my uncle has a peanut butter obsession just like my mom and I. 

The entire peanut butter dessert was scarfed down.  It.Was.Amazing.  I ate so much of it that everyone thought I was going to be sick. 

My aunt said, “you should do this for a living…these are amazing!”  If only I could…

The highlight of everything occurred after the dinner, though.  My granny asked me for the recipe for my pecan squares.  I almost fell in the floor.  My granny is the stereotypical perfect-baking-everyone-asks-HER-for-recipes type granny.  Her asking me for a recipe was the ultimate compliment. 

I love the holidays!

Pecan Squares

– 2 c AP flour

– 2/3 c confectioners sugar

– 1 1/3 plus 1 T butter, divided

– 1/2 c packed brown sugar

– 1/2 c honey

– 3 T whipping cream

– 3 1/2 c pecans, coarsely chopped

Sift together flour and powdered sugar.  Cut into 3/4 cup softened butter using a pastry blender or fork, just until mix resembles coarse crumbs meal.  Pat mixture on bottom and 1 1/2″ up sides of lightly greased 13×9 baking pan.

Bake at 350 degrees for 20 minutes or until edges are lightly golden.  Cool.  In a saucepan over medium-high heat, bring brown sugar, honey, 2/3 c butter and whipping cream to a boil.  Stir in pecans and pour into prepared crust.  Bake at 350 degrees for 25-30 minutes or until golden and bubbly.  Cool in pan on wire rack.  Cut into 2-inch squares.

Apple Crumb Pie

Pastry:

1 c AP flour

– 1/2 t salt

– 1/3 c plus 1 T shortening

– 2-3 T cold water

Mix flour and salt in medium bowl, cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.  Sprinkle with cold water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 t more water can be added if necessary).

Gather pastry into a bowl.  Shape into flattened round on lightly floured surface.  If desired, wrap flattened round of pastry in plastic wrap and refrigerate 30 minutes to firm up shortening slightly, which makes the baked pastry more flaky and lets the water absorb evenly throughout the dough.  If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside down pie plate.  Fold pastry into fourths and place in pie plate.  Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Pie:

3 lbs granny smith apples

– 2/3 c light brown sugar

– 2 T flour

– 1 t cinnamon

– 1/2 t ground nutmeg

– crumb topping:

  • 3/4 c flour
  • 1/2 c firmly packed brown sugar
  • 1/3 c softened butter

Preheat oven to 400 degrees.  In a large bowl, combine apples (pared, cored, and thinly sliced) with sugar, flour, cinnamon and nutmeg.  Place in prepared pastry shell, mounding in center.

Prepare crumb topping.  In a small bowl, combine crumb ingredients and blend with fingertips until crumbs are formed.  Sprinkle evenly over apples.

Place pie in lower third of the oven.  Bake 50-60 minutes.  Cool.  If desired, dust with confectioners sugar.

Chocolate-Peanut Butter Trifle

Prep: 10 minutes.  Total: 2 hr 50 min.  Makes 12 servings.

– 1 pouch Betty Crocker peanut butter chip cookie mix

– 1/3 c vegetable oil

– 1 T water

– 1 egg

– 1/2 c butter

– 1/2 c packed brown sugar

– 1/2 c creamy peanut butter

– 1 1/2 c whipping (heavy) cream

– 4 T chocolate syrup

– 2 T chocolate covered peanuts

Heat oven to 375 degrees.  Makes cookies as directed on pouch, using oil, water, and egg. Bake and cool as directed.  Cut each cookie into fourths.

Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth.  Stir in peanut butter until well blended.  Refrigerate 30 minutes.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft.  Fold whipped cream into peanut butter mixture.

Place half of the cookie pieces in bottom of 2-quart glass bowl.  Drizzle cookies with chocolate syrup.  Spoon half of peanut butter mixture over cookies.  Top with remaining cookies, chocolate syrup, and peanut butter mixture.  Cover and refrigerate at least 2 hours but no longer than 12 hours.  Sprinkle with peanuts.

 

Our First Thanksgiving Dinner Party

AAHHH… That’s my sigh of relief and happiness.  Our dinner party couldn’t have gone any better.  I am so pleased.  My dad, mom, stepdad, Zack’s parents, two brothers and his brother, Caleb’s, girlfriend all came!

We have tons of leftovers, though.  I sent two whole trays of food home with my dad.  Next year, I won’t double the recipes like I did this time.

Everyone said everything was really good.  I’m so thankful for both of our families and for the fact that everyone gets along so that we can have dinners like this.

I spent all of today and yesterday cooking.  I am exhausted.  It feels so good to be sitting on my couch with my Zack doing nothing right now.

I’m just going to share all of the recipes from today in this post.  I hope you enjoy.

Be thankful for your families and for the time you get to spend with them.  I know I am.

Appetizer Course:

Here’s our appetizer table:


No Bones Chicken Wing Dip

Prep: 15 minutes

– 1 pkg (8 oz) cream cheese, softened

– 2 c (16 oz) sour cream

– 1 c ranch dressing

– 1/2 c buffalo wing sauce

– 2 1/2 c shredded cooked chicken

– 1 block (8 oz) Monterey jack cheese, shredded

– baby carrots, celery ribs, and crackers

In a large bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended.  Stir in chicken and Monterey jack cheese.

Transfer mixture to a greased 2-qt baking dish.  Cover and bake at 350 degrees for 25-30 minutes or until hot and bubbly.  Serve dip warm with baby carrots, celery, and crackers.

Yield 6 1/2 cups.

Main Course:

Our main table.  We used the oreo turkeys and little name cards as place cards.  I think it turned out adorable.


Roast Turkey

– 1 large turkey, neck and giblets removed

– 1/2 c butter, melted

– 2 large onions, peeled and chopped

– 4 carrots, peeled and chopped

– 4 stalks celery, chopped

– 2 sprigs fresh thyme

– 1 bay leaf

– 1 c dry white wine

Preheat oven to 350 degrees.  Thoroughly rinse turkey.

Brush turkey with melted butter.  Place breast side up on a roasting rack in a shallow roasting pan.  I cooked mine in an oven bag in a roasting pan.  Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan (in the bag for me) and cover with white wine.

Roast uncovered 3 1/2 – 4 hours in preheated oven until internal temperature of thigh reaches 180 degree.  Allow the bird to stand about 30 minutes before carving.

 Side Dishes:


Butterflake Rolls

1 t yeast

– 3/4 c very warm water

– 1/4 c sugar

– 1 egg

– 2 egg yolks

– 3/4 t salt

– 1/2 c buttermilk

– 2 1/2 – 3 c AP flour

– 1 stick butter, softened

Prepare a muffin tin for baking by spraying it with nonstick cooking spray, or tossing a small pat of butter into bottom of each cup.  Set aside.

In a large bowl, mix yeast in 1/4 c warm water until dissolved.  Add the sugar.  Whisk in the salt and eggs.  Beat in milk and remaining water until well mixed.

Use a wooden spoon to stir in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough.  You want to be able to knead the dough and not have it stick to your fingers, but still have the dough be soft and pillowy.  Less is definitely more here.

Knead dough a few times.  Roll out dough to 1/2″ thickness and spread with a thin layer of butter (it should be about 2 tablespoons).  Fold dough in half, then spread with butter.  Repeat this 4 more times.

Once you’ve finished buttering, roll into 1/2″ thickness and cut dough into 1×1 inch squares.  Place 3-4 squares in each non-stick sprayed muffin tin.  Let rise about 45-60 minutes or until well-risen.

Bake in middle rack at 400 degrees for 10-15 minutes or until golden brown.


Stuffed Ham & Provolone Rolls

– 2 c herb flavored stuffing cubes

– 1/2 c boiling water

– 2 T + 2 t butter, divided

– 8 slices deli ham

– 8 slices provolone cheese

– 1 egg, beaten

– 1 T water

– 1/2 c dry bread crumbs

Combine stuffing, boiling water and 2 T butter.  Cover and let stand 5 minutes.  Top each ham slice with a cheese slice.  Spoon 1/4 c stuffing mixture over center of cheese; roll up and secure with a toothpick.  Whisk eggs and water together.  Roll ham rolls in egg mixture, then roll in bread crumbs.  In a large skillet over medium heat, saute ham rolls in remaining butter for 4-5 minutes, or until golden, turning only once.  Discard toothpicks before serving.

Yield: 8 rolls

Turkey Gravy

Prep: 10 min.  Cook: 7 min.

– 3 cans (14 oz each) chicken broth

– 1 (10 3/4 oz) can cream of chicken soup

– 1 t poultry seasoning

– 1/2 t black pepper

– 1/4 t garlic powder

– 1 c milk

– 1/3 + 2 T AP flour

– 2 T corn starch

Bring chicken broth to a boil in a large saucepan.  Stir in soup and season with poultry seasoning, pepper, and garlic powder.  Reduce heat to low and let simmer.

Warm the milk in the microwave and whisk in the flour and cornstarch with a fork until there are no lumps.  Return the gravy to a boil, and gradually stir in the milk mixture.  Continue to cook, stirring constantly, for 1 minute or until thickened.  Be careful not to let the bottom scorch.


Stuffing

– 4 T butter

– 1 medium onion, chopped

– 3 celery stalks, diced

– 1/2 t salt

– 1 t ground sage

– 1 t dry thyme

– 10 c dried unseasoned bread cubes

– 1 1/2 c chicken broth

– 1 egg

Preheat oven to 350 degrees.  Melt butter in a large pan.  Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat.  Turn off heat.  Add bread cubes and gently stir them into the onion mixture.  Slowly pour chicken broth over the bread cubes folding everything so the bread cubes do not break apart too much.  In a small bowl, gently whisk the egg and add it to the stuffing mix.  Continue to fold everything until the egg is incorporated.  Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

 

Creamy Cheesy Mashed Potatoes

– 6 medium potatoes, peeled and cut into 1-inch chunks

– 3/4 c evaporated milk

– 1/4 c butter

– 1 c (4 oz) shredded cheddar cheese

Place potatoes in a large saucepan.  Cover with water; bring to a boil.  Cook over medium high heat for 15-20 minutes or until tender; drain.

Return potatoes to saucepan; add evaporated milk and butter.  Beat with hand-held mixer until smooth.  Stir in cheese.  Season with salt and pepper.



Sweet Potato Souffle

– 6 c mashed sweet potatoes

– 2 c sugar

– 1 t salt

– 4 eggs

– 2/3 c stick butter, softened

– 2/3 c milk

2 t vanilla

Combine with mixer and pour into greased casserole dish.

– 2 c brown sugar

– 1 c flour

– 2 c chopped pecans

– 1 stick melted butter

Mix well and distribute over potatoes.  Bake 30 minutes at 325 degrees.

 Deviled Eggs

See Deviled Eggs for recipe.

Green Beans

Just take some green beans, I used about 3 lbs here and then add a bouillon cube (1 per lb).  Bring to a boil then simmer.  The longer you let it simmer, the better they are.

Desserts:


Pecan Pie

Prep: 20 minutes.  Bake 50 minutes.

– Pastry for 1 crust pie

– 2/3 c sugar

– 1/3 c butter

– 1 c corn syrup

– 1/2 t salt

– 3 large eggs

– 1 c pecan halves broken halves

Heat oven to 375 degrees.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended.  Stir in pecans.  Pour into pastry lined pie plate.  Bake 40-50 minutes or until center is set.

 


Colossal Caramel Apple Trifle (COLOSSAL = key word)

Prep: 40 minutes

– 1 package yellow cake mix

– 6 c cold milk

– 3 package (3.4 oz each) instant vanilla pudding mix

– 1 t apple pie spice

– 1 jar ( 12 1/4 oz) caramel ice cream topping

– 1 1/2 c chopped pecans, toasted

– 2 cans (21 oz each) apple pie filling

– 2 cartons (16 oz each) frozen whipped topping, thawed

Prepare and bake cake according to package directions using 2 greased 9-inch round baking pans.  Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes.  Let stand for 2 minutes or until soft set.

Cut one cake layer if necessary to fit evenly in an 8-quart punch bowl.  Poke holes in cake with a long wooden skewer.  Gradually pour a third of the caramel topping over the cake.  Sprinkle with 1/2 c pecans and spread with half of the pudding mixture.

Spoon one can of pie filling over pudding; spread with 1 carton of whipped topping.  Top with remaining cake and repeat layers.  Drizzle with remaining caramel topping and sprinkle with remaining pecans.  Refrigerate until serving.


Pumpkin Pie

Prep: 20 minutes.  Bake 1 hr 10 minutes.  Cool 2 hours.

– pastry for 1 crust pie

– 2 large eggs

– 1/2 c sugar

– 1 t ground cinnamon

– 1/2 t salt

– 1/2 t ground ginger

– 1/8 t ground cloves

– 1 can (16 oz) pumpkin

– 1 can (12 oz) evaporated milk

– whipped cream, if desired

Heat oven to 425 degrees.  Make pastry for unbaked one pie crust; before adding filling, partially bake pastry (carefully line pastry with double thickness of aluminum foil, gently pressing to bottom and sides of pastry. Let foil extend over edge to prevent excess browning.  Bake 10 minutes; carefully remove foil and bake 2-4 minutes longer or just until pastry begins to brown and has become set.  If crust bubbles, gently push bubbles down with back of spoon..

Beat eggs slightly in medium bowl with wire whisk or hand beater.  Beat in remaining ingredients except whipped cream.

Cover edge of pie crust with 2-3 inch of aluminum foil to prevent excess browning; remove foil during last 15 minutes of baking.  To prevent spilling filling, place pie plate on oven rack.  Pour filling into hot pie crust.

Bake 15 minutes.  Reduce oven temperature to 350 degrees.  Bake about 45 minutes longer or until knife inserted in center comes out clean.  Cool on wire rack 2 hours.  Serve with whipped cream.  After cooling, pie can remain at room temperature up to an additional 4 hours, then should be recovered and refrigerated.


Oreo Turkeys

– Double Stuff Oreo Cookies

– Candy Corn

– Whoppers

– Peanut Butter Cups

– Chocolate Frosting

– Writing icing (any color) for eyes

Grab a cookie and put some chocolate icing in the edge.  Stick some candy corn in.  The icing makes it stick better.  It’s easier if you do all the cookies through this step.

Next, secure the opposite end of those cookies to a bottom cookie with a gob of icing.  If they are not sturdy, you can set them against the wall until the icing hardens a little.

While they are drying, unwrap the peanut butter cups.  Take a sharp knife and cut a sliver off of one end.  It helps to gently cut in a sawing motion so you don’t break the peanut butter cup.  Cut from the bottom.

Place a gob of icing on the peanut butter cup and place it on the bottom cookie.

Glue a whopper on top of the peanut butter cup with icing.  I put frosting on the side of the whopper touching the peanut butter cup and the cookie.

Use another gob of icing and glue on the white tip of a candy corn for a beak.  Put two dots of your writing icing for eyes.


Hot Mulled Cider

Float a few apple slices and some cinnamon sticks in the drink as it warms.

– 2 qt apple cider

– 1 orange, quartered

– 1/4 c brown sugar, packed
– 1/4 t pumpkin pie spice

– 2 (4-in) cinnamon sticks

– 6 whole cloves

Combine all ingredients in a 3-quart slow cooker; cover and cook on low 2-4 hours.  Remove orange sections and spices before serving.

 

Better-Than-Grandma’s Apple Pie

I feel like I abandoned everyone yesterday by not posting! I’m sorry.  I was extremely busy all day long baking goodies, because Zack is having a cookout at work today and I made some things for him to take.  Then, last night I went to the racetrack with my dad (long story short – one of my relatives bought a racecar…yeah, I really am THAT southern).

Anyway, the first thing I made yesterday were two BEAUTIFUL apple pies.  Normally when I make food it tastes good, but it never turns out quite as pretty as recipe pictures.  Well, here is the exception.  When Zack got home from work and saw them, he said, “wow, they look you know…good.”  It was really sweet.

 

I made one deep dish apple pie for Zack to take to work.

I made another regular size pie for us to keep at home and eat (which we have and it’s delicious).

 

Here’s the deep dish pie after using the egg wash on it.  Look at those pretty fluted edges!

The regular size pie after the egg wash.  This one really turned out to be the prettiest.

Yes, I cheated.  I used store-bought pie crusts.  Normally I would have made everything from scratch, but Mom gave me these pie crusts and I didn’t want them to go bad.

 

PS – don’t tell my Grandma that I said these pies are better than hers – it’s just a figure of speech 😉

 

Better-Than-Grandma’s Apple Pie

Yield: 2 9-inch pies

– 4 Pillsbury Pie Crusts

– 12 cups thinly sliced, peeled tart apples

– 1 1/2 cups sugar

– 2 tbsp. cornstarch

– 1 tsp. ground cinnamon

– 1/2 tsp. ground nutmeg

– 1 egg, beaten

Preheat oven to 400 degrees.

Toss apples with sugar, cornstarch, cinnamon, and nutmeg in a large bowl.  Set aside.  Place one pie crust into each pie plate.  Trim any dough hanging over the edge of the pie plate with sharp knife or kitchen shears, save trimmings.

Fill both with apple mixture; set aside.  Trim top crust about 1/2 inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edges (using two fingers, press a V-shape into the crust edge.  This will look like a wave or ruffle design when finished).  Cut several slits near center of pie to allow steam to escape.

Roll out trimmings and cut out shapes for the top of your pies using cookie cutters.  Place them decoratively on your pies.

Brush beaten egg on top of pies.  This will give it a golden brown look.

Bake 45-50 minutes (Cover pie crust edges with aluminum foil after 20 minutes) or until juices form bubbles that burst slowly.  Cool.

 

Zack’s taco pie

Since I had class all day yesterday and had to eat a quick dinner once I got home before cake decorating class, Zack made dinner and had it ready when I got home.  He made this delicious chicken taco pie.

Isn’t it yummy looking?  It was delicious!

He said it was really easy to make, too.  Besides opening stuff, the only prep work that you have to do is cut up an onion and then mix bisquick, egg, and milk for the crust and throw everything in the pie pan.

We like our tacos plain, but I’m sure it would be good with all the additions the recipe suggests.

Easy Taco Pie

2 cups cut-up cooked chicken

1/2 cup chopped onion

2 tablespoons taco seasoning mix

1 cup Bisquick mix

1 cup milk

2 eggs

1 cup shredded cheddar cheese

Heat oven to 400 degrees. Grease bottom and sides of glass pie plate. Mix chicken, onion, and seasoning mix. Sprinkle in pie plate.

Stir together bisquick, milk, and eggs with fork until blended. Pour into pie plate.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes, sour cream, taco sauce if desired.

Yummy 🙂

Caramel Apple Tart

Yesterday I got to break into my bag of apples that I picked over the weekend (see Happy Fall!).  I decided to make this dessert mainly because it’s small.  It only yields 4 servings.

I tried out 6 new recipes yesterday and they all turned out well (that’s highly unusual)! They will all show up on here within the next couple of days.

This tart combines some of the best flavors of fall: apples, cinnamon, caramel and every season’s best flavor: sugar sweetness!

It’s really easy to make, but it somewhat time consuming, because you have to allow the dough to chill for about 30 minutes and then bake it for another 30 minutes.  If you have the time, though, I would definitely recommend it.

Zack and I ended up eating this entire thing after dinner.  That’s how good it was.

Our whole house smelled like apples and fall yesterday.  I loved it!  I cannot wait for October and for the leaves to start changing.  It’s such a beautiful time of the year!

Caramel Apple Tart

⅔ cup all purpose flour

1 tablespoon sugar

⅛ teaspoon salt

¼ cup cold butter, cubed

6½ teaspoons cold water

⅛ teaspoon vanilla extract

Filling:

1½ cups chopped, peeled tart apples

3 tablespoons sugar

1 tablespoon all purpose flour

Topping:

1 teaspoon sugar

¼ teaspoon ground cinnamon

2 tablespoons caramel ice cream topping

In a large bowl, combine the flour, sugar, and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.

On a lightly floured surface, roll dough into a 10 inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered.

Combine sugar and cinnamon; sprinkle over filling. Bake at 400 degrees for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping and serve warm.

Happy fall!

Peanut Butter Chocolate Brownie Pie

On Saturday, Zack and I went to a cookout at a family friend’s home.  Everyone was asked to bring a dish, so I decided to try out this pie.  It turned out really well and got completely gobbled up really quickly (which made me very happy!)

It has a dark chocolate brownie crust, peanut butter mousse filling, semi-sweet chocolate ganache topping and chopped Reese’s cups on top of that.

Just a tip if you’re making it, allow yourself plenty of time to do it – it took me 2 1/2 hours to 3 hours to completely make it, because there are several times when the pie has to cool in the refrigerator and the time really adds up.

Here’s the recipe.  I actually found it online somewhere.

Ingredients:

For the Brownies:

4 oz dark chocolate, chopped

1 stick butter, cut into cubes

2 eggs

1 1/2 tsp. vanilla

3 fingered pinch of salt

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup all purpose flour

For the Peanut Butter Mousse:

3/4 cup creamy peanut butter

4 oz cream cheese, at room temperature

1 tsp vanilla

3 tbsp milk

1/2 cup powdered sugar, sifted

2/3 cup heavy whipping cream, very cold

For the Ganache:

1/3 cup heavy whipping cream

1/4 cup semisweet chocolate chips

10 mini Reese’s Peanut Butter Cups, roughly chopped

Directions:

Make the brownies:

Preheat oven to 350 degrees. Line the bottom of a round 9″ cake pan with greased parchment paper. Spray the sides of the pan with cooking spray.

Place the chocolate and butter in a microwave safe bowl. Melt completely on 50% power at 30 second intervals, stirring after each. Cool slightly.

Add the eggs to a mixing bowl. Next, add the vanilla, salt, sugar, and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture and whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies.

Pour the batter into the prepared cake pan. Place in the preheated oven for 20-25 minutes or until a toothpick inserted 3″ from the edge of pan comes out with only a few crumbs. Remove from oven and cool completely on a wire rack – at least one hour.

To remove from pan, carefully slide a knife around the edges to loosen. Place a plate over the brownies then invert the pan. Brownies should easily flip out. Peel off parchment paper.

Make the mousse:

While brownies are baking, make the mousse. Place peanut butter, cream cheese, vanilla, and milk in a large mixing owl. Beat with an electric mixer until smooth and fluffy. Add powdered sugar and beat until smooth. Set aside.

Place whipping cream in a second bowl. Beat until whipped cream holds stiff peaks. Working in 4 batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause it to deflate, so use a light hand! Scrap the mousse into a gallon size ZipLoc and place into the refrigerator to cook for one hour.

Assemble the pie:

Carefully place the brownie onto the plate you wish to serve your pie on. Remove mousse from refrigerator. Cut about 1″ off of the corner of the plastic bag. Evenly pipe the mousse over the brownie in large spiraling circles. Use all of the mousse. With a rubber spatula, smooth out top surface of mousse. Place the brownie and mousse into refrigerator to chill at least 30 minutes before finishing.

Make the ganache:

While the brownie and mousse are chilling, make ganache. Place 1/3 cup whipping cream into a small sauce pan over medium-high heat. Bring to a simmer, stirring frequently. Remove from heat and add chocolate. Let chocolate and cream sit about 3 minutes. Whisk until smooth and shiny. Leave at room temperature until ready to finish pie.

Finish pie:

Remove pie from refrigerator. Sprinkle chopped Reese’s cups evenly over the top of the pie. Drizzle with ganache. This pie must be served chilled or mousse will deflate. May be stored in the fridge for 3 days. Freezes well and can be eaten straight from freezer.