Wednesday, December 4, 2013

Cheeseburger Stew

It's windy and snowy and beautiful outside this morning.  The kid's were hoping for a snow day.  Gotta admit...I was too!:)  But we didn't get enough snow here to warrant one apparently cause they're on their way in the freezing blowing snow!  But this weather is what helped me decide what recipe to share with you all today!  There's nothing quite like a nice hot bowl of soup when the weather outside if frightful (yes, I've been listening to A LOT of Christmas music!).  It'll warm you right up from the inside out!

This is one of those soups that if you take anywhere you will get request after request for the recipe!  Make it for your family tonight...they will love it!
Cheeseburger Soup
1/2 pound of ground beef (you could also do ground turkey)
1 medium onion, chopped
3 large carrots, shredded
3 celery stalks, diced
1 teaspoon basil
1 teaspoon parsley flakes
4 tablespoons butter, divided
2 cans (14.5 oz each) chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
8 oz. of velveeta cheese, cut in 1" cubes
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Brown beef in large saucepan, drain any excess grease and then pour into a small bowl and set aside.  In your saucepan, saute onions, carrots, celery, basil & parsley in 1 tablespoon of the butter, for about 7-9 minutes or until vegetables are tender.  Add the broth, potatoes and the ground beef and bring to a boil.  Turn heat to low and simmer for about 15-20 minutes or until potatoes are tender.
Melt remaining butter (3 tablespoons) in a small saucepan and then add the flour.  Stir while cooking over medium heat until it starts to bubble.  Add it to the soup and stir well.  Now add the milk and stir to combine.  Last add the cheese and salt and pepper and cook until cheese is melted and stew is warm.
Makes about 8 1 cup servings.

Tuesday, November 26, 2013

Thanksgiving must-haves on your dinner table

It's the most wonderful time of the year!  Thanksgiving through the new year is such a wonderful time.  I love & food, what's not to love!

There are only 2 days to go!  Who's got their menu's planned and all their shopping done?  I've got my menu down for the most part...I want to try something new this year and can't decided what!  But I do know what I MUST HAVE at our Thanksgiving table.  I have so much love for each and everything on this list, I can't even think about having a happy Thanksgiving without these things!  So if you haven't nailed down your menu yet, check these out!

And since it's the Thanksgiving season I just want you all to know that I am so thankful for all of you!  Thanks for stopping by the blog and trying our recipes!

Have a great Thanksgiving wherever you are and with whoever you get to spend it with!

First up is the best turkey you will ever have!  We started making this about 5 years ago and have made it every year since.  It makes the most moist and flavorful turkey and the drippings make the most incredible gravy!  You'll never want to make your turkey another way...and it's simple!

This is actually the one thing at the Thanksgiving table that I absolutely HAVE TO HAVE!!  They are incredible!  Not a better mashed potato out there!
Creamy Mashed Potatoes

And I've always got to have my Mom's Potato Rolls.  They are the softest, most delicious rolls on the planet!  And they are the best for leftover turkey sandwiches!!!
Mom's Potato Rolls

I've never been a big fan of the traditional Green Bean Casserole, but this one...I love!!
Not Your Mama's Green Bean Casserole

I usually just make either the Green Bean Casserole or this Creamed Corn, but I would really love both of them on my table this year.  I think it's going to happen!
Creamed Corn with Bacon

Can't forget a wonderful drink to go with you delicious dinner!  This is what we serve every year.  My kids would be so disappointed if it didn't appear at our table every Thanksgiving.  It is so good!

Monday, November 25, 2013

12 decadent Pies to delight your Thanksgiving guests

I promised you a pie round-up this weekend and I realize it's Monday morning and I'm just getting around to it, but I have a good excuse.   I finally figured out (with the help of my amazing husband!) how to make a hover "Pin it" button on all of our images!  Just hover you mouse on any picture and a little "pin it" button will pop up so you can pin any picture you desire...simple and awesome!!

I've gone through all my pie archives and although I love ALL of our pie recipes on here, I've narrowed it down to my top 12 decadent pies.  Any of these would be welcome in my belly at pretty much any moment in time.  It doesn't have to be Thanksgiving to enjoy a slice of pie in my book.

And with that here's our top "12 decadent Pies to delight your Thanksgiving guests".  Just click the title of each pie to take you to the recipe!

(Tomorrow we will post our favorite must-have dinner items for Thanksgiving so stay tuned for that!)

My favorite Apple Pie, I finally mastered one for my apple pie lover husband!  Not your boring old apple pie, it is divine!!
Candy Apple Pie

This pie combines the best brownie topped with cherries...impressive & delicious!

A delightful slice of tropical heaven in your mouth!  The pineapple and macadamia nuts are perfect in this creamy delicious pie!

The easiest throw together pie that everyone will love!  Takes 10 minutes & tastes like a pumpkin chocolate chip cookie...a pleaser for sure!

I love all pie, but if I had to choose one to eat for the rest of my life, I think it would be this one!  I'm a sucker for caramel & pecans.  Be still my heart!!!

The blackberries paired with the lemon zest is divine in this pie, and the lattice top makes it look so pretty!  So good served warm with some vanilla ice cream!

This lemon strata pie has a layer of lemon cheesecake on the bottom, lemon curd layer and then a whole lot of fresh whipped cream.  Pie heaven right here!

The combination seems a little weird, but let me tell you, IT WORKS!!  The banana chiffon layer is to die for and the tartness of the blueberries add just the right touch.  You'll love it!

So rich & wonderful.  Top it with some vanilla ice cream and drizzle with chocolate fudge and a few more pecans.  Wow!

Not the best picture, but a wonderful pie!  It's like a coconut cream pie on steroids!  Amazing doesn't even come close to how good this is.

This is the one pie that my kids make sure we have on the "We're Thankful for Pie Night" table, and it's usually the first pie gone. A classic!

I'm not a big fan of the classic pumpkin pie, but put this pumpkin chiffon pie with a cream cheese layer in front of my and I could eat it until I was sick! 

Hope you all have a wonderful Thanksgiving with lots of pie to fill your bellies!:)

Friday, November 22, 2013

Candy Apple Pie

It has been such a fun week of pies!  Look for a re-cap of some of my favorite pies this weekend, PLUS next week we'll bring you our Thanksgiving must-haves!  I love this time of year!!

Everyone needs a fabulous Apple Pie for Thanksgiving.  It's my husbands favorite kind of pie, so I've been trying to perfect an apple pie for him and have never really gotten it down...until now!  I'm so excited for him to try it! I texted him this morning after I took a bite (yes, I've eaten pie for breakfast every morning this week!:)) to let him know I've finally made the perfect apple pie!  Yay!

I love the candy topping of the apple pie.  It is the perfect combination to go with the tartness of the apples!  It is beautiful!  It's radiant!  It's Glorious!!!  I can't enough about this pie...delicious!!!

Candy Apple Pie
2 9" pie crusts (bottom & top)
6 cups peeled, thinly cut apples (Granny smith or any other tart apple)
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons heavy whipping cream
1/2 cup chopped pecans

Toss apples with lime juice in a large bowl.  Mix sugar, flour, cinnamon and salt together in a separate bowl.  Combine the apples with the sugar mixture until apples are coated.

Place one pie crust in the bottom of a 9" pie plate.  Pour apples into crust.  Cover apples with 2nd pie crust and flute the edges high.  Cut a few steam vents into the top of the crust.  Bake at 400 degrees for 40-45 minutes or until crust is browned.

For the topping, melt butter in a small saucepan over medium high heat.  Add brown sugar and whipping cream and stir constantly until mixture boils.  Remove from the heat and stir in the pecans.  Pour over the top crust of the apple pie and return to the oven for 4 minutes or until candy topping bubbles.

Best served warm with ice cream or whipped cream!  YUMMY!!!

Thursday, November 21, 2013

Turtle Pie

I know I keep saying how much I love every pie we've sharing this week,(Pineapple Cream Pie with Macadamia Nuts, Black Forest Pie, and Pumpkin Chocolate Chip Pie) and it's true, but I really, really, REALLY LOVE this pie! 

 My all-time favorite candy is Turtles, I love caramel & pecans together, and then you throw in some goodness, you've got me!!  So when I saw this pie I knew I needed to make it for pie week!  It is so good I have to confess I had 2 bites for breakfast this morning....oops!:)  But I call it a victory because I didn't eat the entire pie!

Turtle Pie
1 pie crust, baked according to package directions
1 bag (11 oz.) caramels
1/2 cup heavy whipping cream
1 bag (16 oz.) pecan halves
1/2 cup chocolate chips
2 tablespoons butter

In a medium sized sauce pan combine caramels and whipping cream.  Melt caramels over medium heat, stirring constantly so cream doesn't scorch.  Remove from heat and stir in pecan halves.  Pour into baked pie crust.

Melt chocolate and butter in microwave safe bowl at 30 second intervals, stirring in between until smooth.  Drizzle over pecans and place in fridge until set, about 1 hour.  Serve!

Recipe idea from The Girl Who Ate Everything

Wednesday, November 20, 2013

Pumpkin Chocolate Chip Pie

I'm still not sick of pie!:)  Check out our previous 2 pies from out 2013 Pie Week.  Pineapple Cream Pie with Macadmia Nuts & Black Forest Pie.  Both so delicious!

And now, for those of you who want an easy no-bake pie that will take you literally 10 minutes to throw together, this is the pie for you!!

It's going to be my oldest son's favorite pie I'm pretty sure (he hasn't tried it yet) because his absolute favorite cookie is Pumpkin Chocolate Chip Cookies...and guess what this pie tastes like?'s like eating a pumpkin chocolate chip cookie just in pie form!  Love this pie!

Pumpkin Chocolate Chip Pie

1 already made graham cracker crust
3/4 cup cold milk
1 package (3.4 oz.) instant vanilla pudding
1 cup canned pumpkin
2/3 cup mini semisweet chocolate chips
1 teaspoon pumpkin pie spice
1 cup heavy whipping cream
1/4 cup powdered sugar

Mix milk and pudding until nice and smooth, about 2 minutes. It will be thick.  Add the pumpkin, spice and chocolate chips and mix until combined; set aside.  Beat cream and powdered sugar until stiff peaks form. Fold whipped cream into pumpkin mixture. Pour into graham cracker crust and cover and refrigerate for at least 4 hours. Top with extra whipped cream and chocolate chips or chocolate curls.

Tuesday, November 19, 2013

Black Forest Pie

And now we're on to pie #2 in our festivities!:)  If you missed pie #1 check it out...Pineapple Cream Pie with Macadamia Nuts!!  Glorious!  

I'm just getting more and more excited for Thanksgiving with every pie!  By the end of this week I'm not going to be able to control my excitement.  I just love Thanksgiving.  Creamy Mashed Potatoes, time spent with family, "We're Thankful for Pie Night", shopping, leftover turkey sandwiches, decorating for Christmas, football, board/card games, and of course an afternoon nap.  

This pie is amazing!  The chocolate/almond filling is to die for and the toppings are just the right amount of tangy and sweet to make this one of my favorite pies!    

Black Forest Pie
1- 9 inch pie shell, unbaked

3/4 cup butter
3/4 cup sugar
6 tablespoons cocoa
2/3 cup ground slivered almonds
2 tablespoons flour
3 eggs, separated
2 tablespoons water
1/4 cup sugar

1/3 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1-1 1/2 cups canned cherry pie filling

1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening

Preheat oven to 350 degrees. Melt butter in a medium sized saucepan.  Once butter is melted add the sugar and cocoa and stir until well combined.  Remove from the heat and let sit for 5 minutes.  Meanwhile grind almonds in blender or food processor.  I use slivered because they don't have any skins on them, that's what you skins.  Add the ground almonds and flour to the chocolate mixture and mix well.  Add egg yolks one at a time, stirring well in between each addition.  Stir in water. Set aside.

Beat egg whites until foamy, then slowly add sugar while beaters are still going and beat until soft peaks form.  Fold egg whites into chocolate mixture until just mixed.  Pour into unbaked pie shell and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.  Cool for 5 minutes.

Make the topping by combining the sour cream, sugar and vanilla in a small bowl.  After pie has cooled for 5 minutes pour over warm pie and spread evenly.  Then put cherries over and spread around.  Return to the oven for 5 more minutes.

Melt the chocolate chips and shortening in the microwave until smooth.  Drizzle over the pie and refrigerate for at least 2 hours before serving.

Monday, November 18, 2013

Pineapple Cream Pie with Macadamia Nuts

I Don't think I've ever told you guys how much I love pie.  Okay, just kidding, I've probably mentioned it a few thousand times.  So this is my favorite time on the blog..."We're Thankful for Pie" week!'s finally here!  If you'd like to read about our traditional "We're Thankful for Pie Night" check it out NEED to start this tradition!!!  

And to start off this wonderful week we've got a winner of a pie to share with you!  Not your traditional pie, but one that is sure to have oohh's and aahh's from anyone who takes a bite.  It's a little slice of tropical heaven in your mouth! What's not to love about that??!!

Pineapple Cream Pie with Macadamia Nuts

6 tablepoons butter
3/4 cup flour
1/4 cup chopped macadamia nuts

Pineapple filling:
1 can (20 oz.) crushed pineapple in juice
1/3 cup cornstarch
4 egg yolks
1 tablespoon water
1 cup sugar
2 cups milk (whole is best)
2 tablespoons butter
1 teaspoon vanilla

Cream Cheese filling:
1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/3 cup finely chopped macadamia nuts
1/3 cup reserved pineapple, drained

2 cups whipping cream
1/2 cup powdered sugar
remaining pineapple, well drained
macadamia nuts

Preheat oven to 375 degrees.  In a medium sized bowl , cut butter into flour and nut mixture.  You could also use a food processor for this step.  Press crust into the bottom and up the sides of a pie plate.  Bake for 15 minutes or until golden brown.  Cool.

Next, start the pineapple filling by measuring out 1 cup of pineapple with juice.  Drain the juice; set aside.  Combine the egg yolk, cornstarch and water in a small bowl; set aside.  In a medium size saucepan combine sugar, milk and drained pineapple.  Cook over medium heat stirring constantly until it almost comes to a boil.  Turn heat to low and then add the egg yolk mixture slowly while continuing to stir.  Continue cooking until filling thickens.  Add the butter and vanilla and stir until butter is melted and combined.  Remove from heat and place in fridge until ready to use.

Now for the cream cheese filling.  Beat the cream cheese and powdered sugar until combined and fluffy, about 3 minutes, scraping down sides of bowl a few times throughout.  Add the vanilla, nuts, and drained pineapple and mix until well combined.

Spread the cream cheese layer over crust then pour the pineapple filling over that.

Make the topping by mixing the whipped cream with powdered sugar and beating until stiff peaks form.  Spread over entire pie and then garnish with pineapple and macadamia nuts.


Tuesday, November 12, 2013

Grilled Chicken Pesto Pizza

It's that time of year again!  We love a good pie here a Double the Deliciousness! And so we're having another WEEK OF PIES this year!!  (you can check out last years pies: Blackberry Pie, Lemon Strat Pie, Pecan Brownie Pie, Blueberry Banana Chiffon Pie, and Pumpkin Chiffon Pie)

So join us next week EVERYDAY for a new pie recipe. We've already gotten a few knocked out and believe me you're not gonna want to miss them!

And join in the fun with your family and/or friends and have your very own "We're Thankful for Pie Night"!  We hold ours Wednesday Night before Thanksgiving so we can stuff our selves with pie before we're already stuffed with turkey and the goodies of Thansgiving dinner.  Have everyone bring a pie and then go to town.  I suggest cutting slivers or you may end up with your head in the toilet most of the night.  I speak from experience...didn't know if I'd ever be able to eat another piece of pie in my entire life...glad to say I still love pie!:)

So before we get to the week of glorious pie I figured we'd better give you a nice main dish. This one is a keeper, and if you have no self control (finger pointing at myself!) you may end up eating more than you would have liked.  I have problems.

Grilled Chicken Pesto Pizza

For crust:
1 1/2 cups water
1 tablespoons yeast
1 tablespoon sugar
3 1/2-4 1/2 cups flour

For topping:
Jar of basil pesto
1 tablespoon olive oil
2 boneless skinless chicken breasts
1 small yellow onion, thinly sliced
2 cloves garlic, minced or pressed
2 cups grated mozzarella cheese
1 large tomato, diced

Combine warm water (I always run the water until it's temperature is hot enough that I can barely keep my finger in it...not very scientific, but it's never failed me!) yeast and sugar and let sit untl yeast is bubbly.  Knead in the flour until a soft dough forms.  In your mixer, add flour until the dough cleans the side of the bowl.  Place dough in a bowl sprayed with cooking spray & cover.  Set aside.

Heat oil in frying pan over medium-high heat.  Cut chicken into 1 inch pieces and grill in hot oil (or you can just grill it outside and then cut into pieces) until cooked through and browning. Add the sliced onion and garlic and sautee until onions are carmelized, about 5-8 minutes. 

While chicken/onion mixture is cooking, spray counter (or rolling surface) with cooking spray and roll out dough into a circular shape. Place on pizza pan and work the dough with your fingers so it covers the entire pan.

Spread a thin layer of pesto over the dough, you will not need to use the entire jar of pesto.  Cover the pesto with the grated cheese.  Top with the chicken/onion mixture and diced tomatoes. 

Bake in the oven at 425 degrees for 12-15 minutes or until crust is browned and cheese is melted.

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