My son got to pick the pie for Thanksgiving...no surprise he's going with his favorite, chocolate. That's my boy!!!
1 (unbaked) 9-in pie crust/pastry shell
1/4 cup butter
1-1/2 oz unsweetened chocolate
1-1/2 cups sugar
1 tbsp flour
Pinch of salt
1/2 cup whole milk
1 heaping tsp vanilla extract
Melt butter with chocolate. In a large mixing bowl, combine chocolate and butter mixture with sugar, flour, salt, milk, eggs and vanilla; beat with an electric mixer for 5-6 minutes. Pour filling into prepared pie crust and bake at 350 for 35-45 minutes, until set.
A nice dish that has nothing to do with turkey or dressing or cranberry sauce...
3 cups uncooked spiral pasta
1 pound lean ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/2 tsp pepper
2-1/2 cups milk
2 cups (8 oz) shredded cheddar cheese
1 cup frozen corn, thawed
1 cup coarsely crushed tortilla chips
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain.
Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from the heat. Stir in the cheese and corn until cheese is melted.
Drain pasta; add to beef mixture and stir to coat. Sprinkle with tortilla chips.
It's fun to say and delicious to eat! Plus, you can put it together ahead of time and bake it right before serving.
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 oz) pizza sauce
1 can (8 oz) tomato sauce
1/3 cup milk
1 package (3-1/2 oz) sliced pepperoni, halved
1 jar (4-1/2 oz) sliced mushrooms, drained
1 can (2-1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded part-skim mozzarella cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni.
In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
Transfer to a greased 13-in. x 9-inch baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Sounds fancy, tastes delicious and is incredibly easy to throw together on a weeknight!
2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tbsp olive oil
1 can (14-1/2 oz) chicken broth
2 cans (6 oz each) lump crabmeat, drained
3 tbsp lemon juice
1/2 cup minced fresh parsley
Cook the pasta according to package directions. Meanwhile, in large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden ( do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half.
Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.
Fast and filling, your family will love this soup! Add a crusty loaf of warm bread and butter to really set it off.
1 medium zucchini, julienned
1/2 cup finely chopped, onion
1 medium carrot, halved and thinly sliced
1 tbsp butter
2 cans (14-1/2 oz each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/4 tsp cayenne pepper
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup frozen corn
In a large saucepan, saute zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in the beans and corn; heat through.
All kinds of awesomeness, wrapped up and baked to perfection! And so easy to throw together...
2 tubes refrigerated crescent rolls
4 salmon fillets (6 oz each)
1/4 tsp each salt and pepper
1/3 cup garlic-herb cheese spread (I use the Alouette brand)
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
Unroll crescent dough and separate into four rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon cheese spread over each; top with spinach. Fold dough over filling and pinch edges to seal.
Place on an ungreased baking sheet. Bake at 400 for 20-25 minutes or until golden brown. Serve immediately.
It's cold enough now for a delicious batch of this spicy, hearty chili!
1 pound lean ground beef
1 cup chopped onion
10 garlic cloves, minced
2 cups chopped green peppers
1-1/2 cups chopped sweet red peppers
1-1/2 cups chopped celery
3 jalapeno peppers, seeded and chopped
3 cans (14-1/2 oz each) petite diced tomatoes, undrained
2 cans (16 oz each) kidney beans
1 can (28 oz) tomato sauce
1 can (12 oz) tomato paste
1 cup water
1/2 cup light beer (drink the remainder! haha!)
3 tbsp chili powder
1 tsp crushed red pepper flakes
In a Dutch oven or large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the peppers, celery and jalapenos. Cook and stir for about 8 minutes or until vegetables are crisp-tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.