Toll House Chocolate Chip Pie

 

 

Ingredients

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup (1½ sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
5. Serve warm with vanilla ice.

Slow Cooker Beef French Dip

Prep Time: 45mnCook Time: 8hr Total Time: 8hr 45mn 

BEEF INGREDIENTS 4 pounds boneless beef roast (remove any excess fat) 1 tablespoon minced garlic .. 1 tablespoons minced fresh thyme or 1 teaspoon dried (I used dried) 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 – 14.5 ounce cans low-sodium beef broth 1 teaspoon Worcestershire sauce 10 whole peppercorns 1 bay leaf 1/2 large onion cut into chunks.

 CARAMELIZED ONION AND PEPPERS INGREDIENTS 2 tablespoons olive oil 2 large yellow onions, thinly sliced 1 teaspoon kosher salt 2 large bell peppers (red or green or one of each), seeded, ribs removed and cut into strips ..

 SANDWICH INGREDIENTS 8 crusty sandwich rolls 4 tablespoons butter, softened 8 slices provolone cheese .

 DIRECTIONS In a small bowl, combine garlic, rosemary, thyme, salt and black pepper. Sprinkle this mixture over the roast, then place the roast in your slow cooker. Add in the beef broth. If there’s not enough broth to cover the roast, add a little water until it’s covered. Add in the bay leaf, Worcestershire sauce and the peppercorns, then arrange the sliced onion over the roast. Cover and cook on low for 8-10 hours or until the beef is tender and will easily fall apart. Shortly before you’re ready to eat, prepare the caramelized onions and peppers. In a large skillet over medium heat, heat the olive oil. Add in the onions and season them with 1 teaspoon kosher salt. The process of caramelizing the onions will take time, about 30 minutes, so be sure to keep an eye on them as they are browning. If needed, add in a little water if the pan becomes too dry. When the onions are golden brown and tender, remove them from the pan. To the pan add in the peppers and sauté until tender, about 7 minutes. Remove them from the pan. Remove the roast from the slow cooker and use two forks to shred it. You can also cut it into slices against the grain, but I prefer shredded beef. Pre-heat your broiler to high. Poor the broth from the slow cooker through a fine mesh strainer. Allow the broth to stand at room temperature to allow the fat to separate and rise to the top. Use a spoon to remove any fat. Pour the broth into small bowls for dipping the sandwiches. Split the rolls, then spread about 1/2 tablespoon of butter on each roll. Place the rolls open faced on a rimmed baking sheet and broil for two to three minutes. Remove the rolls from the oven and place meat and caramelized onions and peppers on each sandwich. Top with a slice of provolone cheese. Broil for an additional 1-2 minutes, or until the cheese has melted. Serve each sandwich with some of the broth (au jus) on the side. Enjoy! 

Fried Cabbage with Bacon, Onion & Garlic

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Ingredients

• 6 slices bacon
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon paprika
• Carrots optional

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy and cooked through.
2. Remove the bacon and place it on paper towels to drain. Chop into crumbles.
3. Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender.
4. Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened.
5. Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika.
6. Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals.
7. Taste and re-season if needed. Serve immediately. Enjoy.
8. Note - do get some carrots in the mix, that just adds a little something extra to the dish.

Hawaiian Pasta Salad

Hawaiian Pasta Salad

 

15 mins

8 mins

23 mins

 

Serves: 8 servings

Ingredients

• 8 oz rotini or bow tie pasta
• 1 (14oz) can pineapple tidbits, juice reserved
• 1 red pepper, diced
• 2 cups diced ham
• 1 green onion, thinly sliced

Dressing

• ½ cup mayonnaise or dressing (I use Hellmann's light)
• ¼ cup sour cream
• 1 tablespoon dijon mustard
• ⅓ cup pineapple juice
• 1 teaspoon honey
• ¼ teaspoon garlic powder
• black pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and run under cold water.
2. Whisk together all dressing ingredients until smooth.
3. Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
4. Store refrigerated up to 5 days.

STUFFED PIZZA ROLLS

INGREDIENTS

• 1 (11) oz package Sister Schubert's Parker House Style Yeast Rolls
• 1 small sweet onion, diced
• 1 small green bell pepper, seeded and diced
• olive oil
• salt and black pepper
• 2 clove garlic, minced
• ¾ tsp dry Italian seasoning, divided
• ½ lb lean ground beef
• ½ lb spicy ground Italian sausage
• 12 thick slices mozzarella cheese, divided
• ½ cup pizza sauce, plus additional for serving
• 3 Tbsp butter, melted
• ¼ garlic salt
• 1 Tbsp grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Thaw the Sister Schubert's Parker House Style Yeast Rolls per the package directions. Cut in half keeping the top and bottom pieces intact.
3. Place onto a pizza pan lined with parchment paper.
4. In a skillet cook the diced onion and green pepper in a couple of drizzles of olive oil. Cook over medium-high for around 5 minutes until softened and beginning to brown. Season with salt and black pepper to taste. Add the minced garlic cooking for 1 minute longer.
5. Add the ground beef, Italian sausage and ½ tsp Italian seasoning. Cook until no pink remains and the meat has browned. Drain all excess fat from the pan. Set aside to cool slightly.
6. On the bottom piece of bread, layer 6 slices of mozzarella cheese.
7. Spread the cooked meat mixture evenly on top.
8. Drizzle with ½ cup of pizza sauce.
9. Arrange the remaining sliced mozzarella cheese on top. Cover with the top piece of bread.
10. Mix together the melted butter, with ¼ tsp dry Italian seasoning and ¼ tsp of garlic salt. Brush the top and sides of the bread with melted butter.
11. Sprinkle with 1 Tbsp grated Parmesan cheese. Cover loosely with foil.
12. Bake covered for 15 minutes then uncover and bake for an additional 10-15 minutes until the top is golden.
13. Cut or pull apart and serve with additional pizza sauce for dipping, if desired

TRIPLE THREAT COCONUT CREAM PIE

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 tsp. salt
5 large egg yolks
1/4 cup cornstarch
1/2 tsp. coconut extract
2 Tbsp unsalted butter, cut into 4 pieces
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp sugar
2 tsp dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz. white chocolate, shaved

Heat oven to 450°F.

Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to minutes or until mixture is thickened.

Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator
.

Sour Cream-Pumpkin Coffee Cake

Topping:

• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/3 cup cold butter
• 1 cup chopped pecans

Batter:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (8 ounces) sour cream

Filling:

• 1 can (15 ounces) solid-pack pumpkin
• 1 egg, lightly beaten
• 1/3 cup sugar
• 1 teaspoon pumpkin pie spice

1. Preheat oven to 325 degrees. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. 
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. 
3. Spread half of batter into a greased 4 quart baker. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel. 
4. Bake 40-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.