Tag: pie

Pineapple Pie

Creamy Pineapple Pie
https://www.tasteofhome.com/recipes/creamy-pineapple-pie/

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup lemon juice
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared graham cracker crust (9 inches)
  • Chopped toasted macadamia nuts and additional crushed pineapple, optional

Directions

  • Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 piece: 367 calories, 14g fat (9g saturated fat), 17mg cholesterol, 185mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 5g protein. Originally published as Creamy Pineapple Pie in Taste of Home June/July 1993

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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


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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.

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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.

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30 Days of Meals for Fall/Recipe Share

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Pumpkin Pie Pudding/Recipe Share

exps10915_HSC133238C07_17_1b_WEB-1-696x696

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/

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