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Chocolate Chip Pie

This pie is to DIE for! One of our relatives made this pie and would not give me the recipe. NEVER WOULD!! I wanted to make it so bad. I searched high and low. Finally found the toll house recipe but it was not the same. I tweaked it a little and this is the way I like it best!

Needed;

1 unbaked 9-inch deep-dish pie shell
2 large eggs(I use free range)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Cool Whip

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Pour 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. Serve warm with Cool Whip.

Double Layer Pumpkin Pie

I made this for my husband when we were first dating and he loved it! I have made it every Thanksgiving since. It is like cheesecake but a lot easier. All of our children like it too. My mother can eat a whole pie by herself. She is soo tiny I wonder where she puts it all.

Double Layer Pumpkin Pie

Needed;

1 prepared graham cracker pie crust
4 oz. cream cheese, softened
1 T cream, chilled
1 T sugar
1 1/2 cups Cool Whip, thawed
1 cup cream, chilled
2 pkgs. instant vanilla pudding
1 can Pumpkin
2 t Cinnamon
Cool Whip



Mix cream cheese, 1 T cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup cream into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and cinnamon with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with more Cool Whip, if desired.

Pecan Pie

I first made a pecan pie when I was just married, that was 16 years ago. I used a Dear Abby recipe that I clipped out of the Tulsa World Newspaper. I thought it was a little too buttery, sorry Dear Abby. I worked with it and came up with this recipe. Hope you will give it a try. Pecan Pie is one of my many favorites.


Pecan Pie

1 unbaked 9" pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten ( I use eggs from my parents free range chickens. Their yolks are so yellow and pretty.)

1/3 cup butter, melted

1/2 t. salt

1 t. vanilla

1 cup pecan halves( I use organic from my parent's farm. They are so good!)

Heat oven to 350ºF.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; I place pecans in a pretty pattern around the top of the pie.

Bake for 45 to 50 minutes or until center is set. (Knife inserted in center will come out clean when pie is done.)

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Remove from oven and cool.

Pie Crust

First things first. I must give you my pie crust recipe before I give you ALL of my pie recipes that I am going to make for Thanksgiving. If Raine cooperates today I will post the following;
Pecan Pie
Pumpkin Pie
2 Layer Pumpkin Pie
Chocolate Chip Pie
and the Pumpkin Roll

We will see how this goes. I think she knew what I was typing because she flew in here to get on my lap. Til later here is my pie crust recipe.

This is for a double crust. That way you can make two single crusts with this recipe.

Needed;
2 cups all-purpose flour
1 t salt
3/4 chilled Butter Flavor Crisco ( I only use Crisco. Off brands have a taste I don't like.)
4-8 T ice cold water (I put ice in my water to get it really cold)

Blend flour and salt very well in a mixing bowl. I use my Kitchen Aid. Makes my life a lot easier. Cut chilled shortening in until crumbly. Add water a Tablespoon at a time until dough can hold together when squeezed. Test by rolling a small ball of dough together and squeezing the ball. If it holds together dough has enough water if it crumbles you need more water.

Roll dough from center out. Bake according to pie instructions.

It is really not hard to make your own pie crust. I like to make extra and put in the freezer for later use.

Deviled Eggs

My dad jokes that he cannot eat "deviled eggs" because they are too evil. Well, I guess he has eaten plenty of the eggs to know this, hee hee. This is something I always make when we have a get together and they never come home with me. Ransome and Raine both like them so I am making 18 this Thanksgiving. Maybe I will get one.

Needed;
12 eggs-boiled and peeled. I use organic farm eggs from my folks farm. They are soo good!
2 cups of mayo
2 T Yellow mustard
salt and pepper to taste
Cayenne Pepper for topping

I boil my eggs with 1/2 a cup of salt in the water. Doing this makes for easy peeling. Really, I kid you not. Once eggs are peeled cut them in half. Remove yolks. With a fork, mash yolks, add mayo, mustard, salt, and pepper to taste. Once thoroughly mixed, spoon or pipe with a pastry bag and star tip into eggs halves. Sprinkle tops of yolk lightly with Cayenne pepper. Most people use paprika but we prefer the added spice of cayenne. Hope you give my eggs a try.

7 Layer Salad

This is such a pretty salad. It is really good too. Not so good for left overs so make sure you eat it up.

Needed;
2 lbs. baby greens
3 carrots-shredded
3 stalks of celery-chopped
1/2 green pepper-sliced
1 small purple onion-thinly sliced
1 Pound of Sharp cheddar-shredded
1 pound of bacon-cooked crisp
1 1/2 cups of mayo
1 package frozen peas
1 large punch bowl

Layer items in listed order. Peas should be placed in salad frozen. Right before serving toss salad. It is easy and makes a very pretty dish on the table. Make this salad the night before you are going to eat it. The peas will be perfect!