Mini Breakfast Pies (Emilie)
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough (do NOT get the big biscuits because they will overflow in the pans)
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterrey Jack cheese
muffin pan – these work better in the muffin pans that make 6 at a time so you don’t have anything spilling over the edges
– You can do cooked, crumbled bacon and/or ham in this as well! Also put whatever vegetables you like, too (diced mushrooms, fresh spinach, diced tomatoes…)!
Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups (a turkey baster is a good way to suck the egg mixture out of the bowl and squirt over the sausage). Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Apple Pie (Drew)
6 cups thinly sliced apples
3/4 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 recipe pastry for a 9 inch single crust pie
Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are. Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust. Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Fudgey Pecan Pie (Sam)
1 (9-inch) unbaked pastry shell
1/3 cup butter or margarine
2/3 cup sugar
1/3 cup cocoa
1 cup light corn syrup
1/4 tsp. salt
1 cup chopped pecans
sweetened whipped cream (recipe follows)
pecan halves (optional garnish)
Prepare pastry shell; set aside. Heat oven to 375 degrees. In medium saucepan over low heat, melt butter, add sugar and cocoa, stirring until well blended. Remove from heat; set aside. In a medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pastry shell. Bake 45 to 50 minutes or until set. Cool. Cover; let stand about 8 hours before serving. Garnish with whipped cream and pecan halves, if desired.
In a small mixer bowl, stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract; beat until stiff. About 1 cup topping.
1/2 cup whipping cream
3 (1 ounce) squares unsweetened chocolate, chopped
1 1/2 cups sifted powdered sugar
1/3 cup butter or margarine
3 T light corn syrup
1 T vanilla extract
3 cups coffee icecream, softened and divided
1 cup chopped toasted pecans, divided
sweetened whipped cream
2 cups cream-filled chocolate sandwich cookies crubs (about 40 cookies)
2 T butter or margarine
1 (11 3/4 ounce) jar hot fudge sauce, heated and divided
1 (9-ounce) graham cracker crust
1/2 gallon coffee ice cream, softened
Frozen whipped cream topping, thawed
blanched slivered almonds, toasted
Spread 1/3 cup fudge sauce over crust. Spread ice cream over fudge sauce; cover and freeze until firm. Let pie stand at room temp 5 minutes before slicing. Cut into wedges. Top each serving with remaining fudge sauce, whipped topping, and almonds. Serve immediately.
Makes 6–8 slices
1 (12-inch) thin pizza crust
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon dried basil leaves
1/4 pound sliced mushrooms
2 cups fresh baby spinach
1/2 pound medium peeled shrimp, seasoned and cooked
1/2 cup chopped tomatoes
1/4 cup chopped red onion
1/4 pound fresh mozzarella cheese, sliced or1 cup shredded, part-skim, mozzarella cheese
1. Preheat oven to 400°F. Coat crust with oil and garlic. Sprinkle with basil.
2. In a small nonstick skillet coated with nonstick cooking spray, sauté mushrooms for about 5 minutes or until tender. Add spinach, stirring until wilted.
3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake for 8–10 minutes, or until cheese is melted and crust is browned.
Nutritional information per serving
Calories 189 | Calories from fat 35% | Fat 8 g Saturated Fat 3 g | Cholesterol 65 mg | Sodium 265 mg Carbohydrate 17 g | Dietary Fiber 1 g | Sugars 2 g | Protein 13 g
Diabetic Exchanges1 starch | 1 1/2 medium-fat meat
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