Pumpkin Pie Recipes —
04
Feb 12

Impossible Pumpkin Pie

INGREDIENTS:

3/4 c. sugar
1/2 c. Bisquick baking mix
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs, slightly beaten
1 (16 oz.) can pumpkin
2 1/2 tsp. pumpkin spice
2 tsp. vanilla extract

DIRECTIONS:

Heat oven to 350 degrees. Grease 9″ x 1 1/4″ or 10″ x 1 1/2″ pie plate. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted near center comes out clean, about 50 to 55 minutes. Garnish with whipped cream, if you like, or serve with ice cream.

Shepherd Pie Recipes —
03
Feb 12

Shepherd’s Pie

INGREDIENTS:

1/4 c. butter
1/4 c. flour
2 (10 1/2 oz.) cans condensed chicken broth
1 c. water
1/2 – 1 tsp. salt
2 c. cooked carrot slices
1 c. frozen peas
1-2 c. cooked sm. white onion (optional)
3 c. diced cooked lamb or beef
2 1/2 c. well-seasoned mashed potatoes

DIRECTIONS:

Melt butter in saucepan; stir in flour. Gradually stir in chicken broth, water, and salt. Cook over low heat, stirring until sauce bubbles and thickens. Add carrots, peas, onions, and lamb. Pour into a shallow 2 quart casserole. Spoon mashed potatoes around outer edge of casserole (or can use a pastry bag with a large star tip to pipe rosettes of potatoes around the edge of the casserole). Bake at 375-400 degrees for 15-20 minutes or until potatoes are lightly browned and crusty. Serves 6.

Chocolate Pie Recipes —
03
Feb 12

Chocolate Chip Cookies

INGREDIENTS:

2 sticks marg., softened
3/4 c. gran. sugar
1 tsp. vanilla
1 tsp. baking soda
12 oz. semisweet choc. morsels
1 c. brown sugar
2 eggs
2 c. unbleached all purpose flour
1 tsp. salt

Preheat oven to 325 degrees for giant cookies; 350 degrees for regular cookies. Grease a cookie sheet. Cream butter and both sugars until light and fluffy. Add eggs and vanilla and mix well.

Sift dry ingredients together adn stir in, mixing thoroughly. Add chocolate morsels to batter, and drop by teaspoon onto cookie sheet. For giant cookies, scoop dough out with an average sized ice cream scoop, drop this ball onto a greased sheet, wet your hand with water, and flatten the ball into a 5 inch round.

DIRECTIONS:

Bake on the prepared cookie sheet, on the middle rack, for 15 to 17 minutes for giant cookies; 8 to 10 minutes for regular cookies. Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.

Yield: 25 giant cookies or about 80 regular cookies.

Variations: Add 1 cup chopped walnuts. Add 1 cup unsalted peanuts. Add 1 cup chopped pecans. Add 1 cup shredded coconut. Substitute 1 teaspoon mint extract for the vanilla extract.

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