Coconut Pie (Blender made and Crustless)
EASY!
2 cups milk
1 cup sugar
4 eggs
1/2 cup flour
6 Tbsp butter, cubed
1 tsp vanilla
pinch of salt
1 cup coconut
2 Tbsp nutmeg
In blender, combine milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend for 10 seconds. scrape the sides. Blend for another 10 sec. Add coconut and nutmeg. Blend for 5 sec. Pour into a greased, 10 inch pie plate. Bake at 350 for 55-60 min or until a knife inserted near the center comes out clean. Garnish with toasted coconut.
Toll House Pie
1 unbaked 9 inch pie crust 1 c choc chips
2 eggs (room temp) 1 c nuts
1/2 c flour
1/2 c sugar oven 325
1/2 c brown sugar
3/4 c butter soft
Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar, & brown sugar. Beat in butter until creamy. Stir in choc chips and nuts. Spoon into pie shell. Put filled pie pan on baking sheet in case there are drips.
Bake 55-60 min or until knife inserted comes out clean. Cool on rack. Can be served warm or room temp with fresh whipped cream or vanilla ice cream.
Chocolate Cream Pie
1 3 oz pkg. softened cream cheese
1/2 c sugar
1 tsp vanilla
1/3 c baking cocoa
1/3 c milk
8 oz container of Cool Whip
9 inch baked pie shell (graham cracker crust works here too)
Combine cream cheese, sugar, and vanilla in mixing bowl until well blended. Add cocoa alternatley with milk, beating until smooth. Gradually, fold in Cool Whip until combined. Scoop into pie shell. Chill until firm or freeze for 1/2 hour. Dollop Cool Whip on top and serve.
Strawberry Pie
1 qt hulled strawberries fresh (or frozen and thawed)
1 cup sugar
2 Tbsp Cornstarch
pinch of salt
9 inch baked and cooled pie shell
Mash 1 cup of berries. Add to saucepan and add enough water to make 1 1/4 cups. Add sugar, salt, and cornstarch. Cook until sauce is thick. Pour sauce over the rest of the whole berries in 9 inch pie shell. Chill until firm. Sprinkle with sugar and serve with whipped cream or vanilla ice cream.
Green Tomato Mincemeat
(Labor intensive-Must be made ahead!!)
2 pounds green tomatos
2 cups raisins
1/2 cup suet, ground (get it from your butcher)
3 cups brown sugar
6 cups apples
1 cup currents/raisins
2 Tbsp salt
1 c cider vinegar
2 Tbsp cinnamon
2 Tbsp Allspice
2 Tbsp nutmeg
1 orange completely ground (NOT peeled) I peel mine, but the original recipe says not too so that's how I will record it.
Use food processor to process. Wash and hull tomatos. Grind them and drain into a container. Use same amount of water. Heat and drain. Heat again. Add first 7 ingredients and boil until clear.
Add balance of items. Items will thicken the mincemeat as it boils.
Clean and heat Ball canning jars. Pour hot filling into jars. Fill to top. Tip jars over. Jars will seal themselves.
**To Make Pie**
Use Pie dough recipe to make 2, 9 inch pie crusts. Roll out bottom crust and prick with a fork. Pour in 1 or 2 jars of mincemeat, depending on the size of the jars. Layer top crust on and cut off excess. Seal crust edges with a fork. Vent pie crust with a sharp knife, cutting small slits in the top to allow steam to escape. You can brush crust with a mixture of egg and water to make the crust golden brown. Sprinkle the top with sugar.
Take a sheet of aluminium foil and cover entire pie. Take a sharp knife and cut a circle around the inside of the crust edge, leaving the edges covered with foil. This will allow the inside of the pie to cook, without burning the outer edge of the crust.
Bake for 45 minutes with foil edge on, for the last 10 minutes of baking, take the outer foil edge off. Allow to cool before cutting.
Corn Pudding
2 c corn 2 eggs well beaten
1 tsp sugar 1 c milk
1 tsp salt 1 Tbsp butter
2 Tbsp cracker crumbs
pepper to taste
Heat oven to 350.
Mix ingredients thoroughly. Pour into a greased 1 qt. baking dish. Set in pan of hot water #1 inch deep.
Bake 60-70 min or until knife inserted into center comes out clean.
Serve immediately.
Slow Cooked Ribs
28 oz can tomato sauce
1/3 c brown sugar
2 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp Worchestershire sauce
1 Tbsp chili powder
1 Tbsp cumin
2 Tbsp chopped garlic
Black and Red pepper to taste
Mix sauce ingredients together. On either beef or pork ribs salt and pepper both sides. Put Ribs in slow cooker. Put sauce on top of meat. Cook for 5-6 hours on low.
Apricot Teriyaki Chicken
6 boneless chicken breasts (reserve 2 cooked breasts for later in the week)
1/2 c apricot preserves
3 Tbsp Teriyaki sauce (Kikkoman Stir Fry Sauce )
1/2 tsp grated fresh ginger
salt and pepper
Heat and spray grill with nonstick cooking spray. Season chicken with salt and pepper. Grill chicken 15-20 minutes until the juices run clear and chicken is tender.
Mix apricot preserves, Teriyaki sauce, and ginger until combined. Brush over chicken in the last 5 minutes of cooking. Don't put it on too early or the sugar will burn.
**The sauce mixture can be made in advance in put in the refrigerator for up to a week.**
**If you have extra ginger, peel it, slice it, and put it in the freezer. It will keep for up to 3 months.**
Chicken Frittata
Cook or use 1/2 cup of cooked rice or orzo pasta
Mix 6 eggs
1/3 c ricotta cheese
1/3 c sour cream
1/4 c chopped parsely
1/1/2 c roasted red peppers
Heat the oven to 375.
Drain and cool rice or pasta. Add salt and pepper.
Take 2 cooked chicken breasts, and chop them. Add them to the egg mixture. Add rice or pasta.
Pour into a greased #9 or #10 inch pie plate.
Bake for 20-25 minutes or until knife inserted comes out clean.
**Top with shredded cheese if desired.**
Easy One Pot Clam Chowder
2 cans Cream of Potato Soup
1/1/2 cans of milk (use soup can)
2 cans chopped clams
2Tbsp butter
1 Tbsp lemon juice
1/4 c chopped parsely
black pepper to taste
1/4 c crumbled bacon
Stir all ingredients except bacon in a pot and simmer for 10 minutes. Garnish with crumbled bacon
