Oreo Pie

What could you do to improve Oreos and Ice Cream?  Add butter and Cool Whip, that's what.  For variety you can vary the type of ice cream, try coffee, chocolate, mint-chip, whatever you like.  I don't think I need to spend any words here convincing you that this is tasty so I will cut to the important stuff.


When you are making this pie, the crust will work much better if you press it very firmly using a tool.  I usually have my husband do this for me and he usually uses a flat-bottomed bowl to press the Oreo crumbs into the pan.  If you skip this step then the crust will not cut when you try to remove it, but, don't worry, it will still taste good.


Enjoy.


Oreo Pie
Prep Time: 45 minutes     Serves: 15-20

For Crust:

• 25 (or 1/2 a package) Reduced Fat Oreos
• 1 Tablespoon Butter Melted

For Filling:

• 40 (or just under 1 package) Oreos, reserve 2 Tablespoons
• 1 gallon Ice Cream (chocolate or vanilla), slightly softened

For Topping:

• 1 large (or 2 regular sized) container of Whipped Topping, thawed
• 2 Tablespoons Oreo crumbs

Crust:
Crush Oreos in food processor until they are fine crumbs.


Combine Oreos and butter in a 10 x 15 pan.


Press the crust firmly into place.


Freeze crust for about 1 hour.


Filling:
Crush Oreos in food processor.


Stir Oreos and ice cream together until well mixed.*


Spread ice cream mixture over crust.


Topping:
Spread whipped topping over ice cream.


Top with Oreo crumbs.


Return to freezer to set completely, about 2 hours.


Remove from freezer 10-15 minutes before serving to make cutting easier.


*You may find it easier to do this in two batches.

Honey Chip Cookies

When I hear cookies I immediately think of chocolate chip cookies.  They are my favorite cookie by far.  My favorite recipe for chocolate chip cookies is on the bag of chocolate chips.  However, if you are looking for something distinctive, but with all the comfort of traditional chocolate chip cookies these are perfect.


The honey in these cookies gives them just a little something different.  It also helps them to maintain there moisture better than standard chocolate chip cookies.  Their ability to stay moist makes them perfect for baking up ahead of time.  These cookies also freeze better than most cookies.  They keep well but my favorite way to eat them is fresh from the oven while they are still warm.


Honey Chip Cookies
Total Time: 1 hour     Makes: 36

• 3/4 cup Shortening
• 2/3 cup Brown Sugar
• 1/2 cup Honey
• 1/2 teaspoon Vanilla Extract
• 1 Egg 
• 1 2/3 cups Flour
• 1/4 teaspoon Salt
• 2 teaspoons Baking Soda
• 1 cup Chocolate Chips

In mixing bowl cream together shortening, brown sugar and honey.


Add vanilla and egg and mix until combined.


Add flour, salt and baking soda and mix until combined.


Stir in chocolate chips.


Scoop onto cookie sheet.


Bake at 350 for 12 minutes.

Christmas Crepes

Crepes have been a part of my families Christmas tradition since I was old enough to make them myself.  Every Christmas Eve' we get together, I make the crepes, and everyone fills his or hers with the things that sound good to them.  We like hot fudge, raspberry pie filling, lemon curd, or for my husband and brother-in-law, lemon juice and powdered sugar.


When you make these, bear in mind that the first crepe of the batch almost always needs to be thrown away.  Call it a test crepe and don't feel bad about it. Other than that, crepes can be easy, fancy, and yummy.  I hope you enjoy making these as much as you do eating them.


Crepes
Prep Time: 1 hour    Makes: 12


2 Eggs
1/2 cup Water
3/4 cup Whole Milk
3 Tablespoons Butter, Melted
1 cup Flour
2 1/2 Tablespoons Sugar
1 Tablespoon Vanilla Extract








In a blender combine: eggs, water, milk butter, flour, sugar vanilla.  Blend until just mixed, about 10 seconds.


Rest batter in refrigerator for at least 1 hour or up to 48 hours.


To make crepes place 1/4 cup of batter into a nonstick skillet or crepe pan, over medium heat, liberally greased with butter.


Cook for about 30 seconds on the first side and about 10 seconds on the second side.


Fill with toppings of choice.

Christmas Cookies

Christmas Cookies are a part of many families' traditions.  These are two of the cookies that my family makes every year.  The Spritz cookies keep well in a closed tin and we always color them to make them extra Christmasy.  The meringue cookies are light and sweet.   They are best the same day they are made, but can also be kept in an air-tight container for a few days.  

My family has so many Christmas food traditions, but this one has always been a favorite of mine.  Be sure to involve the whole family when making Christmas cookies, it is fun, and it will be a tradition that sticks around.

Spritz Cookies

Total Time: 1 hour     Makes: 36 Cookies

• 3 Egg Yolks
• 1 cup Butter, softened
• 2/3 cup Sugar
• 1 teaspoon Vanilla Extract
• 2 1/2 cups Flour
• Colored Sugar (optional)

Combine egg yolks, butter, sugar and vanilla in a medium mixing bowl and beat until combined with a hand mixer.

Gradually add flour while mixing and mix until combined.

Place dough into a cookie press and press cookies onto a cookie sheet.

If desired, top cookies with colored sugar sprinkles.

Bake at 400 for 7-10 minutes.

Chocolate Chip Meringue Cookies

Prep Time: 20 min     Makes: 24 Cookies

• 3 Egg Whites
• 1/4 teaspoon Cream of Tartar
• 2/3 cup Sugar
• 1 cup Chocolate Chips

In bowel of a stand mixer* add egg whites and cream of tartar, and beat just until soft peaks form.

Add sugar and beat until sugar is incorporated and soft peaks form.

Fold in chocolate chips.

Spoon meringue onto a greased cookie sheet (NOT and air-bake cookie sheet).

Place into an oven preheated to 400 and immediately turn oven off.  Leave cookies for 1 1/2 hours or overnight.

*These cookies can be easily made using a hand mixer.

Pecan Pie

In honor of the Thanksgiving holiday, I am posting early this week.  If you are looking for an alternative to pumpkin pie, pecan pie is a wonderful choice.

This recipe uses a shortbread crust, adding a little extra buttery-richness.  if you prefer a standard pie crust try the one used here.

According to my husband there is only one thing to say about this pecan pie, "Delicious!"  In fact he asks for it for his birthday every year instead of cake, and is a holiday staple at our house.

Wishing you a simply good Thanksgiving!


Pecan Pie

Prep Time: 1 hour     Serves: 8

  

For Crust:

• 2 cups Flour
• 1/2 teaspoon Salt
• 2 Tablespoons Sugar
• 14 Tablespoons Butter, cut into pieces
• 1 Egg Yolk
• 2 Tablespoons Ice Water

For Filling:

• 3 Eggs
• 2/3 cup Sugar
• 1 cup Light Corn Syrup
• 1 teaspoon Vanilla
• 1 teaspoon White Vinegar
• 1 cup Pecans
• 3 Tablespoons Butter, cut into pieces

Crust:

In bowl of food processor combine flour, salt and sugar; pulse to combine.

Add butter to food processor and pulse until pea sized crumbs form.

Add egg yolk and water and pulse just until in holds together when squeezed.

Turn dough out onto plastic wrap, wrap, shape into ball and refrigerate for 1 hour.

Roll out crust and place in 9 inch pie plate.

Filling:

In mixing bowl beat eggs until light and foamy.

Add sugar, corn syrup, vanilla and vinegar; beat until combined.

Stir in pecans.

Pour filling into unbaked crust.

Dot top of pie with pieces of butter.

Bake at 350 for 30-40 minutes, or until center of pie "jiggles" when shaken.

Thanksgiving Pumpkin Cookies

For my husband, there is only one kind of cookie worth eating: warm chocolate chip cookies.  So any time I try to suggest making a new cookie recipe he suggests that I make my normal chocolate chip cookies.  The first time I made these was a few years ago.  I made over 100 cookies for my sister's baby shower, and my husband must have eaten 50 of them.  


Reminiscent of pumpkin cheesecake, these cookies are moist, sweet, and packed with pumpkin flavor.  Even though they are a little extra work, they are definitely worth the effort.  


If you are making a lot of cookies you can use the squares of parchment several times.


I hope your family has as much fun eating these cookies as they do making them.


Pumpkin Cookies With Cream Cheese Filling
Total Time: 2 hours     Makes: 24-30 sandwiches


For Cookies:
1 cup Brown Sugar
1 cup Sugar
1 cup Vegetable Oil
1 can (15 oz.) Pumpkin Puree
2 Eggs
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
Pinch of Ground Cloves
Pinch of Nutmeg


For Filling:
1 stick Butter
8 oz Cream Cheese
1 pound Powdered Sugar
1 teaspoon Vanilla


Cookies:
In large mixing bowl combine: brown sugar, sugar, oil and pumpkin.  Mix until well blended.


Add eggs one at a time.  Stir in vanilla.


In medium bowl add: flour, baking soda, baking powder, cinnamon, cloves and nutmeg.  Whisk together with fork.


Gradually mix dry ingredients into wet ingredients.


Pipe batter in spirals onto 2 inch squares of parchment paper.


Bake at 400 for 11 minutes.


Transfer cookies to a cooling rack to cool.


Filling:
Beat butter until fluffy.


Add cream cheese to butter and beat together.


Slowly add powdered sugar until incorporated.


Stir in vanilla.


If frosting is too thick add cream or milk a few drops at a time until they are the correct consistency.


Spread frosting on bottom of cookie and top with another cookie.




Linking Up With:


Three Weeks of Thanks @ The Artsy Girl Connection
Ultimate Recipe Swap @ Life As Mom

Pumpkin Spice Latte

This bonus post is in celebration of a visit from our local newspaper, which wrote a piece about our show. To see the article, click here.


When it gets cold outside I love to indulge in hot drinks. Whether it is a nice hot cup of tea, or a Pumpkin Spice Steamed Milk, something about a hot drink on a cold day just makes everything better than it was before. The syrup from this recipe can be used with coffee or steamed milk.


The syrup recipe can be easily multiplied and kept in the refrigerator for up to two weeks.  To use refrigerated syrup simply shake and add hot drink straight from the fridge. I hope this recipe warms your fall and protects your wallet.


Pumpkin Spice Latte
Total Time: 30 min     Serves: about 5

Pumpkin Spice Syrup:

• 1/2 cup Water
• 1/2 teaspoon ground Nutmeg
• 1 Cinnamon stick
• 1 whole Clove
• 1/4 inch slice of fresh Ginger, peeled
• 2 Tablespoons canned Pumpkin puree
• 1/2 cup Sugar

Latte:

• 3/4 cup (6 oz) Strong Coffee (1.5 times the package directions) or Espresso
• 3/4 cup Milk (6 oz)
• Whipped Cream and Ground Cinnamon (optional)

For Syrup:


Place nutmeg in a coffee filter in tie into a pouch with butcher's twine or other food safe string.


In a small sauce pot with lid combine: water, nutmeg pouch, cinnamon stick, clove and ginger.


Bring to a boil.


Stir in pumpkin, reduce heat to low and simmer for 20 minutes.


Remove spices from pot.


Stir in sugar, keeping over low heat until sugar has completely dissolved.


For Latte:


Heat milk in microwave for about 1 minute or until hot.


Froth milk if desired.


Add coffee.


Stir in 1-2 Tablespoons of syrup and top with whipped cream and ground cinnamon if desired.


Linking up with:

Apple Cranberry Flaugnarde

I usually make this dish for dessert, it is sort of a cross between a fruity pancake and a custard.  My husband loves it.  A Flaugnarde is also a great dish for a weekend breakfast or brunch.  I have made Flaugnarde for my husband for each of his promotions for the last several years as a nice way to celebrate.


This recipe serves 8-10 making it perfect for a dinner party, holiday get-together, or for a family to enjoy for dessert one night and breakfast the next morning.  I hope you enjoy.


Apple Cranberry Flaugnarde
Prep Time: 30 min     Serves: 8 to 10 for dessert

• 1/2 cup Dried Cranberries
• 2 cups boiling Water
• 1 Apple, peeled, cored and sliced in 1/4 inch slices
• 3/4 cup Milk
• 3/4 cup Cream
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Flour, plus more for dusting
• 1/4 cup Sugar
• Pinch of Salt
• Butter to grease dish

Butter and flour tart dish or large pie plate and set aside.


Cover cranberries with boiling water and let sit for 10 min.


Arrange apple slices in tart dish.


In blender combine: milk, cream, vanilla, flour, sugar and salt.


Blend until smooth, about 1 minute.


Carefully pour batter on top of apples.


Strain cranberries and sprinkle over batter.


Bake at 400 for 25 minutes.


After baking let sit for at least 15 minutes before serving.


Linking Up With:


Ultimate Recipe Swap @ Life As Mom
Recipe Swap @ The Grocery Cart Challenge

Lemon Meringue Pie

This recipe is my grandmother's, making me the third generation use it.  It was among a few favorite family recipes that my grandmother gave me as a gift along with my first recipe box.  It is also my father's favorite pie.  The sweet fluffy topping contrasts deliciously with the sour richness of the lemon curd.  This pie can be made fresh any time of the year but it always makes me think of spring.  I hope your family enjoys this as much as I do.


Lemon Meringue Pie
Total Time: 1.5 hours     Serves: 6-8

Crust:

• 1 cup all purpose Flour
• 1/2 cup Crisco
• Pinch of Salt
• Pinch of Baking Powder
• 1/4 cup Water

Lemon Curd:

• 3 Egg Yolks
• 1 1/2 cups Sugar
• 7 Tablespoons Cornstarch
• 1 teaspoon Salt
• 1 1/2 cups Hot Water
• 1/2 cup Lemon Juice
• 2 Tablespoons Butter

Meringue:

• 3 Egg Whites
• 1 teaspoon Lemon Juice
• 6 Tablespoons Sugar

For Crust:


Combine flour and crisco in food prosessor, pulse until coarse crumbs form.


Add baking soda and salt to food processor, and with food processor running add water.


Mix dough just until combined.


Turn out dough onto lightly floured surface, roll out and place into 9 inch pie plate.


Prick pie crust with fork, cover with foil and add pie weights.


Bake at 425 for 10 min.


For Lemon Curd:


Separate eggs.


Whisk egg yolks until slightly foamy and set aside.


In a heavy saucepan combine sugar, cornstarch, salt and water.


Cook over Medium-High heat for 6-8 minutes, stirring constantly, until thickened and clear.


Remove from heat.


Add 1/4 cup of hot mixture to egg yolks stir to combine and then add back into hot mixture.


Cook on Low for 6 minutes while stirring constantly.


Remove from heat and stir in lemon juice and butter.


For Meringue:


In a bowl combine egg whites and lemon juice; beat until foamy.


Add sugar to foamy egg whites one tablespoon at a time.


Beat until smooth glossy peaks form.


Add lemon curd to par-baked crust, top with meringue making sure that meringue touches the crust all the way around.


Bake at 400 for 7-10 minutes until peaks of meringue are browned.


Linking up with:

Chocolate Cream Pie

According to my husband, this is the perfect chocolate cream pie.  You start with a premade Oreo pie crust, and add a box of chocolate pie filling.  What makes it special is the homemade whipped chocolate ganache.  It is so good.  The secret is to serve it cold.  If the ganache sits out too long the topping gets soft and the texture is not as nice.

Chocolate Cream Pie is super easy to make, and it will not heat up your kitchen in the summer.  Who can say no to a first rate dessert that only takes a few minutes to prepare?   Enjoy.


Chocolate Cream Pie

Total Time: 10-20 min     Serves: 6-8

• 1 Oreo Pie Crust
• 1 Large box of instant chocolate pudding
• 2 1/2 cups of Milk (or amount called for in the directions on the box of pudding for pie filling)
• 1 cup whipping cream
• 1 cup chocolate chips

Chill mixing bowl with cream in freezer for several minutes (do not allow cream to freeze)

Make chocolate pudding according to the instructions on the box for pie filling and pour into crust

Melt chocolate chips in microwave.  Microwave in 20 second increments until chocolate is completely melted.  Let stand for 1 minute to cool.

Add chocolate to cream in mixing bowl and beat with hand (or stand) mixer until fluffy.

Top pie with ganache.


Linking Up With: