Cherry Vanilla Ribbon pie

from eagle brand sweetened condensed milk;

aprox 10 servings. prep time 20 minutes no cooking.

ingredients:
1 8oz cream cheese
1 (14 oz) can  sweetened condensed milk
1/4 cup cold water
1 (4 serving size) package instant vanilla pudding
1 cup (1/2 pint) heavy cream- whip!
1 (21 oz) can of fruit pie filling - recipe calls for cherry.
* have also made it with strawberry... going to try blueberry  next time
1  9 or 10 inch pie crust


I used a 9 inch graham cracker pre-bought crust and also a shortbread one. both were fine.
you can also use a one shell baked pie crust and fill it.

instructions:
In large bowl, Beat cream cheese with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in water and pudding mix on low speed until smooth. Chill 10 minutes . fold in whipped cream. spread half the pudding mix in pie crust. top with half of the fruit pie filling. them top with remaining pudding mixture. Chill about 2 hours to set. Garnish as desired with remaining pie filling before serving.

VERY yummy!!!! heavenly even...

Mile high peanut-butter brownie pie

It's easier then it may sound. Robin made this and OMG it's the BEST dessert ever!!! so yummy and gooey too.....

1 refrigerated pie crust-softened as directed on box

1 box (aprox 15.5 oz) pillsbury chocolate chunk brownie mix....

( we couldn't find this and used a generic chunky brownie mix that was about 20 oz)

1/4 cup peanut butter chips

1/3 cup vegetable oil

3 tablespoons water

1 egg

1 pack (8oz) cream cheese, softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 80z frozen whipped topping, thawed

2 tablespoons peanuts- chopped

2 tablespoons mini chips- semi-sweet chocolate.

Heat oven to 350 degrees. Unroll pie crust; place in greased 9 inch glass pie plate as directed on box for one crust filled pie - flute edge.

in medium bowl ,stir brownie mix, peanut butter chips, oil, water and egg. 50 strokes with a spoon. Pour batter into crust-lined pie plate.

Bake 30-40 minutes, covering edge of crust with strips of foil after 15-20 minutes . Refrigerate 1 hour or until completely cooled.

in medium bowl, beat cream cheese, peanut butter, & powdered sugar with electric mixer on medium speed until smooth. fold in whipped topping.

spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in frig'.

Pumpkin Pie-friends recipe

From my friend LC - thanks for sharing!

Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.

2 cups mashed pumpkin

1 cup milk

3 egg yolks, beaten

1/2 cup sugar

1 1/4 tsp of cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

3 egg whites, stiffly beaten

Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.

Apple Pie (more then one way)

This is for the filling- again - the first recipe is the way I was taught.Just like Mom's ;) The second -scroll down- is an easy one that can be adjusted for diabetics.

*NOTE: For crust from scratch - go here
Pie Crust Recipe


2Tbs lemon juice
(helps keep apples from going brown- or you can use Orange Juice too)
1/3 cup firm packed light brown sugar
1/2 cup regular sugar
3 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 cups (aprox 6-8 medium)Granny Smith Apples
2 unbaked pie crust - for bottom and top.

Peel and Slice apples aprox 1.2 inch thick- if you have a spiral slicers GET ONE- they're fabulous (see pampered chef or bed ,bath ,and beyond stores)

Place apples in a bowl.Mix all ingredients in by hand until apples are well coated.
Pour mix into bottom pie shell.Dab 1-2 tbs of butter over top of apples before placing top pie crust on.
Rub top pie crust with milk and sprinkle with regular sugar and nutmeg. Cut slices into top pie crust so filling can 'breathe' while it cooks.

Loosely place a sheet of foil to cover top of pie- do not press down or seal on pie,just let it lay on top. Cook 400 degrees for 40 minutes- remove foil from top of crust and cook additional 10-20 minutes -until top is nicely browned.

I also place foil strips around the crust and seal it for the entire bake time to help prevent the crust edges from burning.

-------------------------------------------------------------
Here is another version I got from my sister in law -she is a nurse and this is a good one for diabetics because you can replace the sugar with splenda measure for measure.

6 cups thinly sliced apples
2 Tablespoons flour
1 cup sugar ( substitute 1 cup splendid )
1 teaspoon cinnamon
Dash of Nutmeg
1 Tablespoon butter

Combine sugar, flour, cinnamon, and nutmeg.
Add sugar mixture to apples, toss to coat.
Fill pastry, dot with butter, set top crust, seal and flute edge, cover edge of pie with foil.
Bake 375 for 25 minutes, remove foil, brush top crust with beaten egg white, if using regular sugar sprinkle some on top ( never tried it with splenda ) , bake for 20 to 25 minutes more till crust golden brown.

Pie crust from scratch

This is the way I was taught - wish I could do a video because it is easier to "see" then explain. Pie crust can be tricky. If It's over worked it won't come out flaky.

crust
2 cup All Purpose flour
1 tsp salt
3/4 cup crisco (not too soft...I use both~ half the regular crisco and hald the butter flavor)
Approximately 5 tbs of COLD water
some cinnamon and nutmeg or all spice or pumkin spice
or apple pie spices...just put a little in hand and toss in with flour mix.

Put flour and salt in one bowl mix /fluff with fork.
Then add shortening/crisco and use 2 butter knives to "cut" shortening into the flour. Cut into pea size pieces evenly distributed, making sure to get the stuff that sticks to the sides too.....don't over work it or it won't be flaky.

Start with a little water and mix in with fork and stir~~ key is keep it crumbly !
lightly flour the area where you're rolling out the dough.
Tip bowl onto surface, push dough together into a "log" and cut in half.
With floured hands, form ball and store one half.... roll out the other half.
Use a little flour all over the rolling pin....
try not to get too much flour worked into dough !!!
Roll it out like a pancake aprox a half inch thick.
Make sure it is bigger then the pie pan.... you can push cracks together when you put it in pan.
Follow same with top crust\do top crust after you have filled bottom.

tip: roll top on saran wrap lightly floured, it's easier to pick up and place on the top of pie. Just peel off saran after placing.

Cheesy Sausage Pie

Cheesy Sausage Pie - from pilsbury


use pre made,refrigerated pie crusts

Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings


NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.


Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce




Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Lattice Sausage Pie Recipe

Lattice Sausage Pie Recipe



* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling

Ingredients

* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika

Directions

* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)

* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing

Ingredients

* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper

Directions

* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.

Easy pot pie with leftovers

Turkey/Chicken (Leftover) Pot Pie- EZ
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)

Procedure

Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.


<>serves- 4 to 6

Mince Pies- from the UK

Mince Pies
Ingredients

Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12

Hearty Salmon Pie

CrustIngredients:
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.

EASY VEGETABLE POT PIE

EASY VEGETABLE POT PIE

1 [10.75 ounce]can condensed cream of potato soup
1 [15 ounce] can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 [9-inch] frozen prepared pie crusts, thawed
1 egg, lightly beaten

Preheat oven to 375 degrees F.

In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

Spoon filling into bottom pie crust,cover with top crust, crimp edges to seal. Slit top crust, brush with beaten egg if desired.

Bake 40 minutes. Remove from oven, cool 10 minutes and serve.

Serving Information
Serves: 6

In search of the best pumpkin pie

Trying several recipies: not tried yet
From LC at PSP COVE


Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.

2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten

Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.