Easy Pie Crust Recipe Sometimes I wonder why homemade pie crust has a reputation for being so difficult to make. I'm often surprised to discover friends, who are otherwise proficient in the kitchen, continue to shy away from the process and dismiss any recipe involving a homemade crust outright. I'd wager that much of the problem is rooted in the excess of admonitions advising against potential missteps. Keep reading for the surprisingly simple recipe. If you're on the fence, then I'd urge you to try this simple recipe at least once — even if it's not perfect on the first shot, it'll surely trump any store-bought substitute. Notes You can make this dough either by using a pastry cutter by hand or in a food processor, but it's harder to overwork the pie dough when using a pastry cutter. Ingredients 2 1/2 cups (12 1/2 ounces) all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 sticks (8 ounces) unsalted butter, cubed and very cold 1/2 cup very cold water, plus more as needed Directions Category
My Favorite Meatloaf This is a recipe from my cookbook, and I’m sharing it here because I love it. I’m tired of meatloaf getting a bad rap. Tired of it, I tell you! Within the pages of my cookbook, I proposed that people’s perception of meatloaf became permanently skewed when a certain disheveled rock singer burst on the scene back in the seventies…but after much consideration, I’ve decided that it’s actually the word “loaf” that has contributed the most to meatloaf being such a maligned food. You didn’t know my cookbook delved into such anthropological and sociological issues, did you? Don’t worry. So open your minds for a moment. See? Oops. It’s like in the movie “Somewhere in Time” where Christopher Reeve (rest his soul) is blissfully living in they year 1912, then discovers the 1979 penny in his pocket and is suddenly and violently sucked back to present day. And now. I know this is a really weird photo, but I’m a really weird person so it fits. Grody, I realize, but bear with me. But you don’t have to.
Cheesecake Brownies Recipe : Food Network Kitchens Directions Position the rack in the lower third of the oven and preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl. Combine the brown sugar and granulated sugar in a large bowl. Reserve 1/2 cup brownie batter and set aside. Bake until the top is just set, 40 to 45 minutes. Copyright 2009 Television Food Network, G.P. Food Network Kitchens created this lightened-up recipe from a user submission. From Food Network Kitchens
Double Layer No Bake Pumpkin Pie The following content was Provided by www.GroceryBudget101.com "We're Not Penny Pinching, We're Benji Pinching!" (C)2010-2015 GroceryBudget101.com - The information on this site may be used for personal use only and you may not republish or distribute this information without written consent. A rich, fluffy pie offering layers of delicious pumpkin, vanilla pudding, cream cheese and piquant fall spices. * 4 ounces cream cheese, softened * 1 tablespoon half & half * 1 tablespoon white sugar * 1 1/2 cups cool whip * 1 (9 inch) prepared graham cracker crust * 1 cup cold Half & Half * 2 (3.5 ounce) packages instant vanilla pudding mix * 1 (15 ounce) can solid pack pumpkin puree * 1 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground cloves In a large bowl, whisk together cream cheese, 1 tablespoon of Half & Half, and sugar until smooth. Refrigerate while preparing the next layer: Gently spread over cream cheese layer. Refrigerate 4 hours, or until set.
Cinnamon Toast Rolls - Circle B Kitchen The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Mini Pumpkin Pies -- Tatertots and Jello <div class="greet_block wpgb_cornered wpgb_shadowed"><div class="greet_text"><div class="greet_image"><img class="pib-hover-img enable-pib-img-under" src=" alt="WP Greet Box icon" data-recalc-dims="1"/></div>Thanks for coming by! I try to feature a new creative tutorial every day -- and I'd love to have you follow along: <a href=" rel="nofollow"><strong>subscribe to my email updates</strong></a> or <a href=" rel="nofollow">come follow along on Facebook</a>.<div style="clear:both"></div></div></div> Happy Fall Ya’ll! I’m Kelsey from Poofy Cheeks and I am excited to be back with another recipe that is perfect for my favorite season – FALL. Mini Pumpkin Pie Recipe – Yields 24 Ingredients: Directions: In a medium bowl beat eggs with a fork.Stir in pumpkin, sugar, brown sugar, cinnamon, ginger, cloves and salt. Thanks Kelsey! xoxo
Eggo-Style Buttery Waffles Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Whisk the flour, sugar, baking powder, and salt together in a large bowl. 2 In a separate bowl, stir the butter, buttermilk, milk, and egg yolks together. 3 With an electric hand mixer or whisk attachment of a stand mixer, whip the egg whites until soft peaks form. 4 Pour the wet ingredients into the dry ingredients and stir until just incorporated (there still may be some lumps), then gently fold the whipped egg whites into the batter. 5 Cook in a preheated waffle maker according to manufacturer’s instructions. 6 Serve with butter, powdered sugar, maple syrup, fruit, or eat plain.
Easy Apple Crumb Pie Sliced apples, sugar, spices and an easy crumb topping come together for an amazing fall dessert! Oh my! This pie tastes so, so much better than it looks. I didn’t take the time to really style the photo, because it smelled so amazing. I pulled it out of the oven at the same time the rest of our dinner was ready. I’ve got another pie crust in the freezer and I can’t wait to make this pie again. Here’s what you’ll need: I don’t usually use frozen pie shells like this, but I had this one on hand for some reason. Ingredients 1 unbaked pie shell 4 cups sliced apples 1/2 cup sugar 1 1/2 tsp. apple pie spice 2 Tbs. flour or cornstarch 2 Tbs. cream or half & half 1 cup flour 1/2 cup butter, softened 1/2 cup brown sugar Instructions Preheat oven to 450 degrees.
Pumpkin Pie Bites I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. So… pipe some chocolate faces on and make them in October. Cute! And I’ll say it again… easy! Pumpkin Pie Bites
Baked Apple Squares Recipe - 3 Points photo credit: lovintheoven If you are a fan of baked goods, you’ll definitely dig these tasty, low calorie Baked Apple Squares Recipe. Each square has just 3 Points +, and they make a great light snack, or can be served a la mode with a scoop of low calorie ice cream for a fantastic dessert that will make everyone happy. My husband also likes to grab one of these on his way out the door for a quick breakfast sometimes, too. Easy to make and delightful to look at, this tasty apple squares recipe would make a great addition to your collection of Weight Watchers Recipes. And though this dish works great any time of the year, try experimenting with a variety of different apples during the fall, and experience a slightly different flavor each time. Looking for a delicious, low calorie dessert idea that will taste like a million bucks? Ingredients Instructions Preparation time: 20 minute(s) Cooking time: 50 minute(s) Diet type: Vegetarian Diet tags: Low calorie, Reduced fat
Peppermint-Mallow Chocolate Cream Pie - All food Recipes Peppermint-Mallow Chocolate Cream Pie This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it. prep time 60 mintotal time 5 hr 0 miningredients 9servings 8 Ingredients 1 frozen deep dish pie crust1 1/4 cups milk1 box (4-serving size) chocolate pudding and pie filling mix (not instant)1 cup semisweet chocolate chips1/2 cup milk20 large marshmallows1 cup whipping cream1/2 teaspoon peppermint extract6 tablespoons crushed red, green and white hard peppermint candies Steps: Heat oven to 400°F. Recipe and Photo credit:tablespoon / CC BY-NC-ND About The Author Allfoodrecipes