Tuesday, February 22, 2011
I love chocolate chip cookies and I love pie so when I saw this recipe I thought, "Well, why not" It's good but not necessarily my favorite. Give it try. You can't go wrong with chocolate anytime.
I mixed the recipe like I do when I make cookies. I didn't beat the eggs first and then add everything else. Maybe the texture would be different if I did. This batter is just like a cookie dough and seemed to work fine. I have a habit of not always following the recipe but if you aren't sure of your cooking skills, follow the recipe:)
Spread the cookie dough batter into the pie shell and bake!
Bake until it is golden brown on top.
The finished pie. I didn't add the pecans to the pie because my kids would rather not have nuts. I just sprinkled them over the top for those who wanted them. If I was making the pie for just me, I would definately add the pecans. I liked this recipe but I am not convinced it is one of my favorite pies. There are so many that I would choose over this one so, I will most likely not make it again. You decide for yourself!
Chocolate Chip Cookie Pie
Recipe from Nestle
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
Easy Homemade Pie Crust
My mother was such an amazing pie maker. Her pie crust recipe is very easy, uses basic ingredients and I have never had it not work for me. It is flaky and yummy. Sometimes I just make pie crust with cinnamon and sugar sprinkled over it to make a fun little treat. My kids love the left over cinnamon and sugar crusts whenever I make pies. Try this recipe. It really is easy.
Easy Pie Crust
For a single pie
1 1/2 cup flour
1/2 tsp. salt
2/3 cup shortening
1/4 cup cold water
Mis the flour and salt. Cut in the shortening with a pastry blender until little pebbles like peas. Add the water and mix with a fork. Do not over mix. Roll out on a slightly floured counter top. Bake at 425* for 9-10 minutes or until brown.
Wednesday, February 16, 2011
I love this BBQ sauce recipe. My sister adapted the recipe from my mother's baked beans and the ingredients that she used to make the sauce. I had it on pulled pork at Susan's house and fell in love with it. I made it for my kids and they fell in love with it. The best thing about it is that there are no preservatives in it like the stuff you buy at the store.
The ingredients are pretty basic! Most of everything you will probably just have on your shelves already.
Mix all of the ingredients in a pan and bring to a boil. (I use a little liquid smoke instead of the tabasco-just because that's what I had on hand. I like it with the liquid smoke) Remove from heat and serve. You can refrigerate what you have left over and use it another day.
The end result in all it's heavenly splendor!!! If you like BBQ sauce on anything this recipe is for you! MMMMM! so good and so easy:)
Homemade BBQ Sauce
1 1/2 Cups Ketchup
1/4 + 2 Tbls. Molasses
3/4 C. Brown Sugar
1 1/2 tsp. dry mustard
2 Tbls. Worchestershire Sauce
few shakes of Tabasco or 1/2 tsp. liquid smoke
Mix together, bring to a boil and serve.
Can refrigerate unused sauce.
Pulled Pork (easy)
Pork Boston Butt Roast (use a Boston Butt because it pulls best)
Shilling Pork Rub
Dry the roast. Rub with the Pork Rub all over. Bake 300* for 7-8 hours (depending on the size). Don't let the juices burn up. Add a little water if necessary. When cooked, remove to a plate and cover for 10 minutes. Shred with forks. Remove any large pieces of fat or gristle. Enjoy!