Reese's Peanut Butter Silk Pie

It was Dave's birthday on Thanksgiving this year so he didn't really get a cake, or a day all about him, so today I decided to make him a dessert featuring his two favorite things: Peanut Butter & Chocolate. 

This was SO good! So rich, so creamy, so tasty! You only need a small slice to feel satisfied, but I guarantee. . .you'll wake up and have leftovers for breakfast! 

I found it in a Hershey's Cookbook and made just a few changes. I'm sure we will make this many more times! 

Reese's Peanut Butter Silk Pie  

CRUST:

1 Shortbread Pie Crust (In the baking aisle.)

FUDGE LAYER:

1 cup Hershey's Mini Kisses

3 Tbsp heavy whipping cream

PEANUT BUTTER LAYER:

1 8oz brick of cream cheese

3/4 cup sugar

1 tsp vanilla extract

1 cup peanut butter

1 1/2 cup Cool Whip 

TOPPING: 

Cool Whip

Chopped Reese's Peanut Butter Cups

1. In a microwave safe bowl, melt together the Hershey Kisses and Whipping Cream.

2. Pour into pie shell and refrigerate until set.

3. In the meantime, mix together cream cheese, sugar, vanilla, and peanut butter.

4. Fold in Cool Whip.

5. Spread over Fudge Layer.

6. Top with Cool Whip and Reeses Peanut Butter Cups! 

7. Refrigerate at least 3 hours before serving.

Pecan Pie

Pecan Pie

1 cup corn syrup
1 cup sugar
3 eggs
2 tsp vanilla
2 Tbsp melted butter
1 1/2 cups chopped pecans
1 unbaked pie shell

1. Mix together corn syrup, sugar, eggs, vailla, and melted butter.

2. Put pecans in the bottom of a pie shell.

3. Pour pie filling over the pecans and bake at 350 for a little over an hour or until internal temp is 200 degrees.

Peaches and Cream Pie

This is my Dad's favorite pie. Peaches and Cream. Mine didn't turn out quite how my mom's does and I know why.

You know what I do wrong: I slice the peaches instead of halve them. Sounds ridiculous that it doesn't turn out right because of that, but it's true. By slicing the peaches, you release more liquid into the pie which makes it never firm up. But by halving the peaches, you get a firm texture.

So if you you make this rich, creamy, peachy pie, don't make the same mistake I did!!!!

Peaches and Cream Pie

1 unbaked pie shell
1 cup sugar
3 Tbsp corn starch
5 fresh peaches, peeled and halved
3/4 cup heavy whipping cream

1. Mix together sugar and cornstarch.

2. Pour 3/4 cup of the sugar mixture in the bottom of the pie shell.

3. Arrange all peach halves over sugar mixture.

4. Evenly pour the rest of the sugar mixture over the top of the peaches.

5. Pour the whipping cream over the pie.

6. Bake at 350 for 40 to 60 minutes, depending on the ripeness of the peaches. Best way to tell when pie is done, is the custard should be clear.

Chicken Potpie Crumble

I am obsessed with comfort food. It's just sooooooo gooood. Really. I love chicken potpie, chicken and dumplings, mac and cheese, all sorts of delicious tasty things that are not at all good for you. But I have to say, that chicken potpie just may be my favorite.

I love the potpies with the flaky pie crust, but I kid you not, with this crumble, you won't think twice about the pie crust. It's amazing. Warm, cozy, buttery, delicousness. I dare you try it.

Chicken Potpie Crumble

POTPIE FILLING:
1 bag of cooked shredded carrots
3 potatoes, diced and cooked
1 bag frozen sweet peas
2 cups cooked, diced chicken
1/2 cup butter
1/2 cup flour
5 cups milk
1/2 tsp pepper
1/4 tsp salt
1/2 tsp Franks Red Hot (Yes, we really do put that "stuff" on everything.)


1. Mix together the carrots, potatoes, peas, corn, and chicken. Set aside.

2. In a saucepan, melt the butter.

3. Stir in flour.

4. Slowly stir in the milk.

5. Cook over medium heat until boiling. Boil, while stirring constantly, for 2 minutes.

6. Pour veggie and chicken mixture into the sauce. (It will look like a lot of sauce, but it get soaked up and thickens a bit during baking.)

7. Pour Potpie Filling into two large pie dishes, or one 9 x 13 pan.

8. Top with Crumble.

9. Bake at 350 for about an hour.

10. Let set for about 15 minutes before serving. Filling is HOT HOT HOT!
CRUMBLE TOPPING:
3 cups flour
3 tsp baking powder
1 tsp salt
3/4 tsp pepper
1 stick butter, cut into pieces
1 1/2 cups heavy whipping cream

1. Mix together flour, baking powder, salt, and pepper.

2. Cut in butter until it's thick and crumbly.

3. Stir in heavy cream.

4. Take dough, and using your hands, crumble it onto a large baking sheet.

5. Bake at 450 for about 10 minutes.

6. Take crumble and evenly cover your potpie filling.

Chips Ahoy Pie

This is the easiest thing ever to make. So easy, in fact, that I'm almost ashamed to post it. But it's SO GOOD! I mean seriously, it's inexpensive, quick, and so easy that my 6 year old daughter could make it. . . in fact, she did make it!

Ava is in Kindergarten and she only has school every other day. On her days off, she's always wanting to do something creative with me. She loves to cook, bake, and create art projects. Today, we made some little stuffed animals with a kit she got for Christmas called "Magic Fabric." She loves it. After that she wanted to make a special dessert for our Friday Family Movie Night.

I was flipping through some cooking magazines and I came across this recipe in a Simple and Delicous magazine and thought. . .Wow. That looks simple. And delicious! Then I went online to browse through other recipes, and found that this one is everywhere. A lot of blogs are calling it "Cookie Dough Pie" because when you eat it, it has the texture and taste of cookie dough.

Chips Ahoy Pie

1 pgk. (15oz) of Chips Ahoy Original Chocolate Chip Cookies
1 12oz container of Cool Whip
1 cup milk

1. Start by dipping some of your cookies in milk. You'll want to do this quickly, and tap them to get the excess milk off so that you don't get puddles of milk in your pie.
2. Then cover the bottom of a 9" pie plate with the cookies. Break them to make sure they cover the whole bottom of the plate if need be.
3. Cover the cookies with a thin layer of Cool Whip.

4. Repeat this process until you have three layers of cookie.
5. Once finished, use the remaining Cool Whip to top your pie and "decorate" as desired.
6. Toss it in the freezer, and freeze for at least 2 hours before serving.

Caramel Apple Galette

Caramel Apple Galette

1 pre-made pie crust
3 large Granny Smith Apples
2/3 cup brown sugar
2 Tbsp flour
1 tsp cinnamon
1/4 cup butter
3 Tbsp heavy cream
3 Tbsp sugar

1. Sprinkle 1 Tbsp of flour on your baking pan.
2. Line with pie crust.
3. Peel and thinly slice apples.

4. Lay apples over pie crust leaving two inches at the edges.

5. Mix together brown sugar, flour, and cinnamon.

6. Cut in butter until course and crumbly.

7. Spoon brown sugar mixture over apples.8. Fold up the edges of the pie crust.9. Brush pie crust with heavy cream and sprinkle with sugar.10. Bake at 350 for 1 hour.

Golden Pumpkin Pie

This is my mom's recipe. She's made it every year. Almost always with fresh pumpkin. I have tried many pumpkin pie recipes, and come back to this one each time. I won't even bother with another recipe. This one is it!!! It's got the perfect amount of spice, and it's just creamy, pumpkin, delicousness. It's the heavy cream. Has to be. This is not a calorie conscience recipe by any means, but it is tasty!

Golden Pumpkin Pie

1 unbaked pie shell
3 eggs
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 tsp cinnamon
1 cup brown sugar
1 3/4 cup pumpkin
1 cup whipping cream

1. Line your pie dish with the pie shell.

2. Mix together all the rest of the ingredients.

3. Pour into pie shell, and bake at 350 for 1 hour or until set.

Chocolate Chip Pie

I made this pie today because it's my sister Amanda's favorite. She has a VERY busy life. She's working full time at a hospital as a surgical technologist, (all sorts of odd hours!) And also a full time nursing student. She has a full plate, between work, school, and studying! I don't see her very often, but when I do, I enjoy spending time with her. She's coming over tonight to "use" my son for one of her nursing projects. So, I decided to make dinner, and her favorite dessert. This pie is like a chocolate chip cookie on steroids! It's big, moist, chocolatey, and very rich and buttery. One bite, and you'll be hooked!

Chocolate Chip Pie

1 unbaked pie shell
3/4 cup melted butter
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 cup chocolate chips

1. Line pie dish with pie shell.

2. Sprinkle chocolate chips into pie shell.

3. Mix together butter, flour, sugar, and brown sugar.

4. Add eggs one at a time.

5. Pour batter over the chocolate chips, and bake at 350 for about an hour.

6. Cook until toothpick inserted near center comes out clean.

Chicken Potpie

So this recipe came about because of Dave, my husband. He took a frozen potpie to work yesterday for lunch. He was not impressed with it at all. He called me, and told me that he was really looking forward to a good potpie. "I bet you could make a better one." Think that's a challenge? Well, I did. I didn't have a recipe so I just did this. Basic, and quick to prepare. However, plan ahead. This has to bake for an hour and a half in the oven. I actually prepared it early in the day and kept it in the refrigerator until I was ready to bake it. Made dinner VERY easy. It turned out really good. I can honestly say that we both may have "over indulged" in dinner. (However, doing Weight Watchers I still had plenty of points left.) FYI: 8 pounds down!

Chicken Potpie

1 box of premade pie crust. (2 crusts)
1 1/2 cups cooked sliced carrots
2 potatoes, diced and cooked
1 cup sweet peas
1 cup corn
2 cups cooked, diced chicken
4 Tbsp butter
3 Tbsp flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp pepper
1/4 tsp salt
1/2 tsp Franks Red Hot (Yes, we really do put that "stuff" on everything.)
1 egg white

1. Line a pie dish with one crust.

2. Mix together the carrots, potatoes, peas, corn, and chicken. Set aside.

3. In a saucepan, melt the butter.

4. Stir in flour.

5. Slowly stir in the chicken broth. (Mixture will be very thick.)

6. Slowly add in the milk. (Mixture will obviously thin out now.)

7. Cook over medium heat until boiling. Boil, while stirring constantly, for 2 minutes.

8. Pour veggie and chicken mixture into the pie crust. (You may have a little left over veggie mix.)
9. Pour all of the sauce mixture over the veggies. (It will look like a lot of sauce, but it get soaked up and thickens a bit during baking.)

10. Top with the second pie crust. Crimp edges as desired.
11. Brush with egg white.

12. Bake at 350 for an hour and a half.

13. Let set for about 15 minutes before serving. Filling is HOT HOT HOT!

Fresh Strawberry Pie

Easy Easy Easy. Can't think of a better way to describe this fantastically delicious pie. My mom made it all the time when we were kids. Can't think of a better way to enjoy strawberries.

Fresh Strawberry Pie

CRUST:
1 1/2 cups flour
1/2 cup shortening
3 Tbsp sugar
6 Tbsp ice water

1. Using pastry blender, mix together flour, sugar, and shortening until crumbly.

2. Slowly add in water until you can form dough into a ball.

3. On a floured surface roll out dough big enough to fit into a 9" pie pan.

4. Pinch edges of pie to look all pretty. (In my case, not as pretty. I'm honestly fairly new to the whole pie thing. I have a history with using mostly prepackaged pie crusts but recently began practicing homemade.)

5. Bake crust at 375 until lightly browned and cooked through.

STRAWBERRY FILLING:
3/4 cup sugar
3 Tbsp corn starch
1 1/2 cups water
1 3oz pkg. strawberry jello
6 cups fresh sliced strawberries, patted dry

1. In a saucepan combine sugar, cornstarch, and water. Stir until smooth.

2. Bring to a boil. Cook and stir for two minutes until mixture is bubbly, clear, and thickened.

3. Remove from heat and stir in Jello.

4. Let mixture cool until partially set and cooled down.

5. Stir in strawberries and spoon into pie shell. Refrigerate until serving. Serve with fresh whipped cream.