Spaghetti Pie

https://plus.google.com/+JerryMings/posts/TYGvj1wu29n?_utm_source=1-2-2

Cornbread Chicken Pot Pie

Cornbread Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cubed 2 10-3/4 oz. cans cream of chicken soup 16-oz. container sour cream pepper to taste 1 t. dried basil
16-oz. pkg. frozen mixed vegetables 2 8-1/2 oz. pkgs. cornbread mix 1 c. shredded Cheddar cheese Cornbread Chicken Pot Pie
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at  425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6

Burger 'n Fries Pot Pie

Burger 'n Fries Pot Pie

INGREDIENTS

1 1/2

lb lean (at least 80%) ground beef

1

large onion, chopped (about 1 cup)

2

tablespoons all-purpose flour

1

can (14.5 oz) diced tomatoes, undrained

1

cup shredded Cheddar cheese (4 oz)

2

cups frozen crispy French-fried potatoes (from 20-oz bag)

DIRECTIONS

• 1Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
• 2In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
• 3Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.

Be sure to drain the cooked ground beef really well. Any extra juices will make the pot pie too watery.

When it’s too cold outside to grill those burgers, comfort food calls, and this pot pie will surely hit the spot!

Serve this pot pie with ketchup, if desired.

Frozen Peanut Butter Pie

 

Ingredients

1/3 C  Peanut Butter 1 regular sized container of Fat Free Cool Whip Graham Cracker Pie Crust

Directions

Combine peanut butter and 1/2 of the Cool Whip together till creamy and smooth. Fold in the rest of the Cool Whip. Then pour entire mixture into a graham cracker crust. Freeze for at least 2 hours.

Karo Syrup Classic Pecan Pie

This is the recipe I always use for Pecan Pie
Right off the back of the Karo Syrup bottle.


Karo Syrup - Lifes Sweetest Little Secret

Classic Pecan Pie

Prep Time: 15 minutes
Cook Time: 55 to 60 minutes
Yield: 1 pie

• 3 eggs
• 1 cup sugar
• 1 cup Karo® Light OR Dark Corn Syrup
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350°F.



2. Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.



3. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.



4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.



5. TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Not so sweet pecan pie

Pecan pie including three delicious recipes for this popular pecan nut pie.

Not so sweet pecan pie

Ingredients

• 1 chilled unbaked 9 inch shortcrust pastry pie shell (see shortcrust pastry)
• 1¼ cups of chopped pecans
• 1 cup of light corn syrup
• ¼ cup of brown sugar
• 2 large eggs
• 2 tbsp of flour
• 2 tbsp of melted butter
• 1 tbsp of molasses
• 1 tsp of vanilla essence
• pinch of salt

Method

1. Preheat the oven to 375°F/190°C.
2. Line a 9 inch pastry case with the shortcrust pastry and layer the bottom of the pastry with the pecans.
3. In a large mixing bowl, mix together the rest of the ingredients until thoroughly combined.
4. Pour the mixture evenly over the pecans.
5. Bake in the preheated oven for 40 - 45 minutes or until the mixture has set and is firm. Keep an eye on the pastry and check that it does not brown too much or burn.
6. Remove from the oven and allow to cool before serving.

MS~Ty Amsterdam's Mud Pie

Ty Amsterdam's Mud Pie

Ingredients

Makes one 11-inch pie.

• 3 1/2 tablespoons ground almonds
• 10 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 teaspoons grated orange zest
• 8 tablespoons unsalted butter, cut into large pieces, cold
• 14 ounces best-quality bittersweet chocolate, finely chopped
• 10 1/2 ounces best-quality semisweet chocolate, finely chopped
• 2 1/4 cups heavy cream
• 1 1/4 teaspoons pure vanilla extract
• 3 large eggs, separated
• 1 1/2 tablespoons brewed coffee, room temperature
• Chocolate Leaves, for garnish (optional)
• Chocolate shovel, for garnish (optional)

Directions

1. Preheat oven to 350 degrees.
2. In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
3. Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
4. Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
5. Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
6. In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
8. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
9. Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.

Rachael Ray Show - Paula Deen's Pumpkin Pecan Pie

Rachael Ray Show - Paula Deen's Pumpkin Pecan Pie

Paula Deen's Pumpkin Pecan Pie

Ingredients

• 3 eggs
• 1 cup dark corn syrup
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) melted butter
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 9-inch unbaked pie shell
• Whipped cream

Yields: 6-8 servings

Preparation

Garnish with whipped cream.

Preheat oven to 350°F.

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.