Tag: pie

Peach Pops

Ingredients

1 refrigerated pie crust peach preserves Egg wash Sugar, for sprinkling

Directions

  1. Preheat oven to350°. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out dough until it’s about 1/4” thick. Using a biscuit cutter, or a small glass, cut out circles.
  3. Gather remaining dough into a round, roll it out to the same thickness and cut out circles again. Spoon a small amount of peach preserves into the centers of half of the pie dough circles.
  4. Brush egg wash around the perimeter of the dough. Place the remaining pie dough circles directly on top of the peach-topped circles. Press down gently then use a fork to crimp the edges and seal the pie pops.
  5. Bake until the crust is golden, about 12 to 15 minutes.
https://www.delish.com/cooking/recipe-ideas/recipes/a51382/peach-pie-pops-recipe/
Peach Pie Pops Horizontal


Chicken Frito Pie/Recipe Share

https://www.delish.com/cooking/recipe-ideas/recipes/a51494/chicken-frito-pie-recipe/

Ingredients
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 onion, chopped
1 tbsp. ground cumin
1 tbsp. chili powder
1 15-oz. can fire-roasted tomatoes
1 15-oz. can black beans, drained and rinsed
1 c. corn kernels, fresh, canned, or frozen
1 4-oz. can green chilis
3 c. Fritos
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Sliced green onions, for garnish
Directions
  1. Preheat oven to 350º. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice.
  2. Add onion to skillet and season with salt, cumin, and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn, and green chilis.
  3. Return cooked diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes.
  4. Transfer mixture to a large bowl and layer half the Fritos on the bottom of skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack, and remaining Fritos.
  5. Bake until cheese is melted and bubbly, 10 minutes.

Garnish with green onions and serve.

Paleo Pie Crust/Recipe Share

Paleo Pie Crust

Serves:1pie crust
Ingredients

Instructions

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9 inch glass pie dish
  4. Bake at 350°F for 8-12 minutes
  5. 9 inch pie crust pan

If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice.

30 Days of Meals for Fall/Recipe Share

 Day 1-18 of a 30 day meal plan for Fall. Follow the Link for more information…

30-Day Meal Plan Using Fall Produce

Grace MannonAugust 13, 2018

Fall fruits and vegetables lend themselves to some delicious and beautiful dishes, and these recipes prove it! Say hello to your perfect 30-day autumn meal plan.

1 / 30
Chicken & Brussels Sprouts Salad

Day 1: Chicken & Brussels Sprouts Salad

My mom made the best salads, and that’s where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California

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2 / 30
Day 2: Root Vegetable Pot Roast

Day 2: Root Vegetable Pot Roast

During the hectic holiday season, I make this roast a lot. We’ve scarfed it down before and after shopping and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina

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3 / 30
Day 3: Sausage & Swiss Chard Lasagna

Day 3: Sausage & Swiss Chard Lasagna

Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it’s such a tasty casserole they’ll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona

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4 / 30
Day 4: Garlic Tilapia with Spicy Kale

Day 4: Garlic Tilapia with Spicy Kale

We make this main dish and side together, and adjust the heat from the red pepper flakes depending on who’s at the table. —Tara Cruz, Kersey, Colorado

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5 / 30
Day 5: Cajun Sirloin with Mushroom Leek Sauce

Day 5: Cajun Sirloin with Mushroom Leek Sauce

In 30 minutes you‘ll have a restaurant-quality steak with a bold Cajun flair. The best part? You can skip the drive, the wait and the bill! —Joshua Keefer, Delaware, Ohio

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6 / 30
Day 6: Squash & Chicken Stew

Day 6: Squash & Chicken Stew

We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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7 / 30
Day 7: Pork Tenderloin with Sweet Potato Ragout

Day 7: Pork Tenderloin with Sweet Potato Ragout

Apples, juicy red tomatoes and sweet potatoes always make me think of fall. —Greg Fontenot, The Woodlands, Texas

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8 / 30
Day 8: Pear & Turkey Sausage Rigatoni

Day 8: Pear & Turkey Sausage Rigatoni

The sweet pear, salty sausage and creamy blue cheese are a wonderful combination in this dish. It tastes just like something you’d get at a great restaurant. —Debby Harden, Williamston, Michigan

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9 / 30
Balsamic Roasted Chicken Thighs with Root Vegetables

Day 9: Balsamic Roasted Chicken Thighs with Root Vegetables

I will always remember the way my grandmother’s house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York

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10 / 30
Day 10: Chipotle Butternut Squash Soup

Day 10: Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

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11 / 30
Day 11: Chicken Potpie Galette with Cheddar-Thyme Crust

Day 11: Chicken Potpie Galette with Cheddar-Thyme Crust

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust makes it taste so homey. —Elisabeth Larsen, Pleasant Grove, Utah

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12 / 30
Day 12: Roast Pork with Apples & Onions

Day 12: Roast Pork with Apples & Onions

The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family’s favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia

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13 / 30
Day 13: Ginger Halibut with Brussels Sprouts

Day 13: Ginger Halibut with Brussels Sprouts

I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

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14 / 30
Day 14: Weekday Beef Stew

Day 14: Weekday Beef Stew

Beef stew capped with flaky puff pastry adds a little surprise and joy to the weeknight menu. Make a salad and call your lucky companions to the table. —Daniel Anderson, Pleasant Prairie, Wisconsin

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15 / 30
Day 15: Pork Medallions with Squash & Greens

Day 15: Pork Medallions with Squash & Greens

The colors of the dish remind me of autumn, my favorite season. Butternut squash is nutritious as well as colorful. This is an example of cooking it a way other than mashed and sweetened. The pork tenderloin medallions are mildly seasoned with rosemary and are very tender.—Louise Nowak, Columbia, Connecticut

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16 / 30
Day 16: Cheesy Chicken and Leek Phyllo Pie

Day 16: Cheesy Chicken and Leek Phyllo Pie

In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don’t have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario

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17 / 30
Day 17: Root Stew

Day 17: Root Stew

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I’m in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas

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18 / 30
Day 18: Chard & White Bean Pasta

Day 18: Chard & White Bean Pasta

I love to prepare gluten-free and dairy-free dishes, and this recipe meets the criteria when you use gluten-free pasta. This dish shows you can use delicious, healthy products to create a crowd-pleasing meal. It’s also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York

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Continue reading 30 Days of Meals for Fall/Recipe Share

Pumpkin Pie Pudding/Recipe Share

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Ingredients
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Directions
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.
Nutrition Facts
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999

https://www.tasteofhome.com/recipes/pumpkin-pie-pudding/