Chicken Pot Pie

 Friend Erica made this delicious and beautiful Pot Pie for our Bucket group.  She adds fresh thyme from her garden, more vegetables and used home made biscuits to top pie.  Soooo good!  She also served hers in individual size oven proof bowls.

Key Lime Pie VII

Oh my goodness- don't you love it when you find a great new recipe?  My hubby is a true Key Lime Pie lover and this pie that Brendalyn made for our Girl's Night Out was perfect.  You can adjust the lime and the zest.  This recipe comes from Allrecipes - but a reviewer said that it is like Emeril L.'s Key Lime and he frost with  1/2 cup sour cream and 1/2 cup powdered sugar.  The topping would cut down on the tartness of the lime- but I loved it as is!

(the picture is a stock image on the Internet.  I was too busy eating the pie to take a picture....)

Key Lime Pie VII

9" prepared graham cracker crust (homemade is better but store bought is nice and easy)

3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice (not regular lime juice)

1 Tb. grated lime zest

Preheat oven to 350 degrees.  In a medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into the graham cracker crust.  Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie.  Do not brown!  Chill pie thoroughly before serving.  Garnish with lime slices and whipped cream if desired or do what Emeril does and frost it with 1/2 cup sour cream mixed with 1/2 cup powdered sugar.

Pumpkin Pie Cake

I ran into my good friend (that lives in another Stake now) Marilynn at the grocery store and she said she had just made two of these cakes for their Halloween party- so I am making two for mine tonight!  Brandi is hosting our 2nd annual costume party tonight and I've got dessert.  Yum!

PUMPKIN PIE CAKE

1 yellow cake mix
1 15 oz. can pumpkin
1 small pkg. instant vanilla pudding
2 eggs
3/4 cup water
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. vanilla
1/2 tsp. lemon flavoring

Mix together and spread in a greased 15" (the half size) cookie sheet.  Bake at 350 degrees for 20-25 minutes.

TOPPING

1 small whipping cream, whipped
1/2 cup brown sugar, lightly packed (I actually whipped the brown sugar with my beaters to make sure there weren't lumps)
1-  8-oz Cool whip, thawed

Whip one small whipping cream with 1/2 cup brown sugar.  Add 1 - 8 oz. Cool Whip.  Blend together.  Frost


Frost with peaks and sprinkle with colored sugars or candy sprinkles.

Easy Baked Key Lime Pie

Valene made this delicious baked Key Lime Pie for our Bon Appetit.  It has the texture of pumpkin pie but the taste is pure key lime.  One of David's favorites!

 

Easy Key Lime Pie          

Recipe By:DINNER2

 

"This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like."

Ingredients

• 5 egg yolks, beaten
• 1 (14 ounce) can sweetened condensed milk

• 1/2 cup key lime juice
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Pumpkin Brownie Swirl Pie

When friends and neighbors, the Tillotson's heard I was recovering from the flu, Nancy brought over turkey and dressing,  soup, and the most marvelous dessert.  I only got one bite of it since eating still wasn't in the works...and David hurried and scarfed down both pieces.  It is FABULOUS  and I can't wait to make it over and over.  Nancy says it perfect for her since she's not a pumpkin pie fan.  I am but really, what could be better than brownie and pumpkin????

Pumpkin-Brownie Swirl Pie

    

For the brownie filling:

• 
  
  1 stick unsalted butter, plus more for the pie plate
• 
  
  1 12 -ounce bag semisweet chocolate chips
• 
  
  2/3 cup packed light brown sugar
• 
  
  2 large eggs
• 
  
  1 teaspoon pure vanilla extract
• 
  
  1/2 cup all-purpose flour
• 
  
  2 tablespoons unsweetened cocoa powder
• 
  
  1/2 teaspoon baking powder
• 
  
  1/4 teaspoon salt

 

For the pumpkin filling:

• 1 cup pure pumpkin puree
• 
  
  1 cup heavy cream
• 
  
  1 large egg
• 
  
  1/4 cup granulated sugar
• 
  
  1/4 cup all-purpose flour
• 
  
  1/2 teaspoon pumpkin pie spice
• 
  
  1/4 teaspoon salt
• 
  
  Vanilla ice cream, for serving (optional)
 

Directions

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

Recipe courtesy of Food Network Magazine

This weekend my friend, Pretty Patty Petty came for part of the weekend with daughter Kyle and grand- Ellen.  Ellen is from North Carolina but had been at some grand camp in Victor Idaho where PPP picked her up and then took her to the airport yesterday to fly home.  For Sunday dinner I made Impossible Buttermilk Pie- one of the easiest desserts on the planet- and David wondered why I don't make it more often.  (I think it is called impossible because it is

1) impossible to screw up

2) makes its own itty bitty crust

3)  impossible to quit eating .....

Impossible Buttermilk Pie

"This buttermilk pie makes its own crust. Serve with fresh fruit."

Ingredients

• 1 1/2 cups white sugar
• 1 cup buttermilk
• 1/2 cup baking mix   (Bisquick)                        

• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 3 eggs

Directions

1. Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
2. Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
3.  Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

I like to serve it with fresh fruit- all kinds.  Also preserves if you don't have fresh fruit.  Add a cup of coconut for another yummy recipe.

I have mentioned this before, but I always have a can of Saco cultured buttermilk powder in my pantry.  It looks like this and is perfect for cooking.  You can find it in your baking aisle.

Key Lime and blueberry Pie in Jars

Cousin Zella made this yummy dessert in tiny mason jars for our Bucket group. It was so yummy.  This is a dessert you can make for on the go.  Just put lids on and pack away!  The recipe came from Woman's Day magazine.

Key Lime and Blueberry Pie in Jars

Ingredients

• 12 graham crackers
• 2 tbsp. granulated sugar
• 6 tbsp. unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 c. fresh lime juice (from about 4 limes)
• 1/2 c. heavy cream
• 1 c. blueberries
• Grated lime zest, for serving

Directions

1. Heat oven to 375 degrees F. Line an 8 1/2 X 4 1/2 inch loaf pan with parchment paper, leaving a 3-inch overhang on the two long sides.
2. In a food processor, pulse the graham crackers and sugar to form fine crumbs (you should have 1 3/4 cups crumbs total). Add the butter and pulse to combine.
3. Spoon 1 tablespoon each into eight 4-ounce jars, gently pressing them into the bottom. Transfer the jars to a large rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared loaf pan and transfer the pan to the baking sheet. Bake until the crusts are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 350 degrees F.
4. In a large bowl, whisk together the milk and egg yolks. Add the lime juice and whisk to combine. Divide the mixture among the cooled jars (3 tablespoons per jar) and bake until just set, 10 to 12 minutes. Transfer to a wire rack and let cool, then refrigerate until ready to serve (or up to 2 days).
5. Using an electric mixer, beat the heavy cream in a medium bowl until stiff peaks form. Roughly break up the remaining graham cracker crust (you will have some left over) and form layers in the jars using the cream, blueberries, lime zest, and broken grahams.

Toasted Coconut Caramel Pie

Found this new recipe and made it for Sunday dinner (with guests).  We all loved it!  It makes two small pies (8 slices each because it is rich) and needs to be frozen overnight and it is a make-ahead dessert.  5 Star!  I'll be making it for our next Bon Appetit dinner.

Toasted Coconut Caramel Pie

Ingredients

1/4 c	butter or margarine
1 (7 oz.) pkg	flaked coconut
1/2 c	chopped pecans
1 (8oz) pkg	cream cheese, softened
1 (14 oz) can	sweetened condensed milk
1 (16 oz) pkg	frozen whipped topping, thawed
2 (9-inch)	pastry shells
1 (12 oz) jar	caramel ice cream topping

Directions

1

Pre-bake two pastry shells.

2

Preheat oven to 350 degrees. Melt butter in oven in 15 1/2 x 10 1/2 inch jelly roll pan. Remove from oven and add coconut and pecans. Mix butter, coconut and pecans well. Spread out in pan and bake for 7-8 minutes. Take out, stir well, and put back in oven to bake for another 7-8 minutes to a golden brown. Watch closely. Remove from oven and set aside.

3

Combine cream cheese and condensed milk; beat until smooth. Fold in whipped topping.

4

Spread 1/4 of cream cheese mixture into each pastry shell. Drizzle 1/4 of caramel topping onto each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients; cover and freeze at least 8 hours, or until firm. 

5

Let frozen pie stand at room temperature 5 minutes before slicing.

(I was actually only able to get 2 layers in the small pie shell.  I ended with the cheese mixture- froze it.  Served it with drizzled caramel and more of the coconut topping.  Some recipes call for a chocolate drizzle on top.)