Zucchini Stuffing Casserole

 Zucchini Stuffing Casserole

(courtesy of Kori Richards)

Ingredients:

4 medium zucchini, sliced 1/2" thick

3/4 c. diced carrots

1/2 c. chopped onion

6 Tbsp. butter

1 pkg stuffing

1 can cream soup

1/2 c. sour cream or milk

Directions:

Boil zucchini until tender and drain.   Cook carrots and onions in 4 Tbsp butter until tender.  Stir in 3/4 pkg stuffing, soup and sour cream.  Put in baking dish.  Top with remaining stuffing and 2 Tbsp melted butter and grated cheese.

Bake at 350 degrees Fahrenheit for 30 minutes.

Blended Flavors Chopped Salad

🥒Blended Flavors Chopped Salad 🍓

Super QUICK - yet, totally unique chopped salad PERFECT for your weekend get-togethers by @cleanfoodcrush 

All the different Blended Flavors happening here in this salad are surprisingly phenomenal together!

If you prefer using different herbs or cheese - ANY type of crumbly cheese or herbs you have on hand will taste great!

Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for overall health.

(Cucumbers are in the top 10 for high pesticides, and are on the Environmental Working Group's "Dirty Dozen" list, designed to help us quickly decide which produce should be purchased USDA organic or grown in your own garden 😉)

makes about 4 servings

Ingredients:

2 cups strawberries, hulled and halved

1 pint cherry tomatoes, halved

3 garden crisp cucumbers, chopped

1/2 small red onion, thinly sliced

a small handful of fresh mint, leaves picked

a small handful of fresh cilantro, leaves picked

Toppings:

4 Tbsps pine nuts

4 Tbsps crumbled feta cheese

Dressing:

1 Tbsp Dijon mustard

4 Tbsps extra-virgin olive oil

1 Tbsp raw honey

1 fresh garlic clove, minced

1/2 tsp sea salt

1/4 tsp ground pepper

Instructions:

In a small bowl add all dressing ingredients. Whisk really well, until emulsified.

In a medium bowl combine all of your prepped ingredients for the salad.

Drizzle your dressing and gently stir to coat.

Sprinkle with toppings and serve!

Enjoy!

Swedish Meatballs (with a Gluten Free option)

 Sweedish Meatballs

Ingredients:

Meatballs

1 lb ground beef 
1 lb Ground pork 
¼ cup Flat leaf parsley, minced 
½ tsp Ground allspice 
½ tsp Ground nutmeg 
¾ cup Yellow onion, grated (about 1 medium onion) 
2 tsp Salt 
½ tsp Pepper, freshly ground 
4 Cloves garlic, minced 
¾ cup Panko* 
2 Eggs 
2 tbsp Olive oil

Cream Gravy

½ cup Butter 
½ cup Flour* 
4 cups Beef broth 
1 tsp Salt 
¼ tsp Pepper 
1 tbsp Lemon juice 
¼ tsp Ground allspice 
¼ tsp Ground nutmeg 
1 cup Heavy cream

Directions:

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined. 

2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.** 

3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. is takes about 5 minutes. Set aside ** 

4. When all of the meatballs are browned, pour o any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the our and cook for 1 minute. Add the beef broth to the pan a little at a time.*** 

5. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream. 

6. Once the gravy begins to simmer****, add the meatballs back into the pan. 

7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes. 

8. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam. 

Cooking Notes: 

*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up. 

** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes. 

*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall. 

**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through. 

***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.

Easy Banana Muffins

 

Ingredients

• 1 and 1/2 cups (190g) all-purpose flour or whole wheat flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large ripe bananas (about 1 and 1/2 cups mashed)*
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Resurrection Rolls (Disappearing Marshmallow Rolls)

 

1. First, gather the kids together (or your significant other, grandparents, aunts, uncle, whoever). Get your ingredients out and preheat the oven. Read John 19 in the New Testament while the oven is pre-heating.
2. Unroll the crescent rolls, separating each section. Explain that this is like the cloth they wrapped Jesus in.
3. Give your child a marshmallow and explain that it represents Jesus. It’s white and pure because He was without sin.
4. Roll the marshmallow in a small bowl of water. This symbolizes the embalming oils.
5. Now, roll the marshmallow in the cinnamon & sugar mixture. This is like the spices used to prepare his body for burial.
6. Next up, wrap the marshmallow in the crescent roll dough, making sure to pinch the dough together securely on the sides. Don’t worry about what they look like because they’ll taste great no matter what! This represents how they wrapped Jesus’ body.
7. Repeat with each marshmallow and place the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package – 8 to 10 minutes.
8. While the rolls are baking, read John 20:1-18.
9. When the cook time is up, open the tomb and remove the rolls. When they’re cool enough to handle, let your child(ren) open one and discover what happened to the marshmallow. It’s disappeared! This signifies how Jesus has been resurrected.

Ingredients

• 1 can Pillsbury Crescent Dough
• 8 large marshmallows
• water
• cinnamon & sugar mixed together in a bowl

Instructions

• Preheat oven to 375ºF. Spray a cookie sheet with cooking spray or line with parchment paper.
• Unroll crescent dough and separate each triangle.
• Have children dip marshmallow in water. Roll in cinnamon and sugar mixture.
• Place marshmallow in the top of the crescent roll and roll into a crescent roll shape, then secure the sides by tucking them under and pinching them closed. (Don't worry about how they look! They will be yummy!)
• Place on prepared cookie sheet and repeat with remaining 7 rolls.
• Bake in preheated oven for 8-10 minutes or until golden brown on the outside.
• Let cool for a few minutes and then let the children pick a roll to open up. The marshmallow has disappeared!
• Enjoy. ;)

Spring Vegetable Fettuccine Alfredo (vegetarian)

 Spring Vegetable Fettuccine Alfredo (vegetarian)

Ingredients:

Kosher Salt

9-ounce package fresh fettuccine

extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 lb

1 stick of unsalted butter

1/2 cup frozen peas

freshly ground black pepper

2 cups heavy cream

1 1/2 cups grated parmesan cheese

1 Tbsp chopped chives

zest of 1/2 lemon

Directions:

Bring a large pot of generously salted water to a boil.  Add the pasta and cook according to package directions until al dente.  Reserve 1/2 cup of cooking water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps in 1/4 inch strips, Snap the woody ends off the asparagus and cut into 2-inch lengths.  Heat a large skillet over medium heat, and add 2 tablespoons of the butter.  When the butter melts, raise the heat to medium-high and add the mushrooms in 1-layer.  Cook, without moving, until the undersides have browned, 1 to 2 minutes then stir and cook until golden about 2 minutes more.  Add the asparagus, another tablespoon of butter, and 1/2 tsp salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes.   Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 Tbsps. butter.  When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes.  Turn off the heat.

Whisk the Parmesan into the sauce.  Add the vegetables, cooked pasta, chives and lemon zest and toss well.  Season with salt and pepper, The pasta will thicken as it cools.  To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency.  Serve hot in heated bowls.

 

Potato Nests with Peas, Ham and Cream Cheese

Ingredients 

2 thick slices of ham (about 4 oz.)

16 ounces (about 3 1/2 cups) frozen shredded hashbrowns, thawed (about half of a 30-ounce bag)

Kosher salt and freshly ground black pepper

8 ounces cream cheese, at room temperature

Finely grated zest of one lemon

2 tablespoons milk

1/4 cup frozen peas 

2 tablespoon chopped chives (1/2-inch pieces)

Paprika, for serving

Directions 

1. Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.

2. Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged. 

3. Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.

4. Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.

5. When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours. 

6. When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water. 

7. Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

Roasted Asparagus

 Roasted Asparagus 

Ingredients

• 1 1/2 pounds fresh asparagus, tough ends trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small shallot- finely sliced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1–2 tablespoon lemon zest  (divided)
• 1 tablespoon lemon juice
• Optional:  grated parmesan or pecorino cheese, toasted pine nuts ( or other nut)

Instructions

1. Pre heat oven to 400F
2. Toss trimmed asparagus with  olive oil, garlic, shallot, lemon zest, salt & pepper. Lay out in a single layer on a foil or parchment-lined sheet pan.
3. Roast until just tender, about 20 minutes (check earlier for extra thin ones), depending on size and thickness.
4. Once tender, place in a serving dish and finish with a little squeeze of  lemon juice, more lemon zest and optional romano cheese. Add toasted pine nuts if you like.

Stuffed Mushrooms

 Stuffed Mushrooms 

Ingredients 

1 lb ground Italian Sausage 

1 package cream cheese

3 to 4 containers of white button mushrooms 

Directions 

Preheat oven to 350 degrees Fahrenheit.  Pull stems out of mushrooms and place on a baking sheet. Brown sausage and drain fat. Mix sausage and cream cheese together and spoon into the mushroom tops. Bake 15 -20 minutes.

Chicken and Black Bean Green Enchilada Rice Bake (from Laura Dewsnup)

Chicken and Black Bean Green Enchilada Rice Bake

(from picky-palate.com)

Ingredients

• 2 cups white rice (cooked)
• 2 1/2 cups cooked chicken breast shredded
• 15 oz can mild green enchilada sauce
• 4 oz can sliced black olives
• 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp McCormick Gourmet Roasted Ground Cumin
• 15 oz can black beans drained and rinsed
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
• Cook rice according to package directions.
• Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
• Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Notes

Makes 6-8 servings

Crock Pot Split Pea Soup

 

Ingredients

• 1 package (16 ounces) dried green split peas, rinsed
• 2 cups cubed fully cooked ham
• 1 large onion, chopped
• 1 cup julienned or chopped carrots
• 3 garlic cloves, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1 carton (32 ounces) reduced-sodium chicken broth
• 2 cups water

Directions

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.

Creamy Roasted Red Pepper Pasta

Ingredients 

1 lb. Rigatoni pasta

12 oz. jar of roasted red peppers, drained

1 cup cream

1/2 cup chicken or vegetable broth

8 leaves of basil

1/2 tsp salt

1/2 tsp red pepper flakes

1/2 cup shredded Parmesan cheese

Directions 

1. In a high speed blender add heavy cream, stock, roasted red peppers, basil, salt and red pepper flakes. Blend until smooth.
2. Cook pasta until al dente (about 6 minutes). Remove from heat and drain. 
3. In the same pot the pasta was cooked in, add your creamy roasted red pepper sauce and bring to a gentle simmer over medium-low heat. Add the parmesan cheese and drained pasta and cook for another 1-2 minutes, stirring constantly. Remove from heat and serve hot topped with extra parmesan cheese and fresh basil. Enjoy!

Easy Parmesan Knots Recipe (from Natalie Chamberlain)

 Easy Parmesan Knots Recipe

Ingredients

    1 (12 oz) pkg refrigerated buttermilk biscuits

    1/4 cup canola oil

    3 Tbsp grated Parmesan cheese

    1 tsp garlic powder

    1 tsp oregano

    1 tsp dried parsley flakes

Instructions

    Preheat oven to 400 degrees.

    Cut each biscuit into thirds

    Roll each piece into a 3-4 inch rope and tie into a knot, tuck ends under.

    Place 2 inches apart on a greased baking sheet.

    Bake for 8-10 minutes or until golden brown.

    In a large bowl combine the canola oil, Parmesan cheese, garlic powder, oregano, and parsley.

    Add the warm knots into the mixture and gently toss to coat.

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale

Ingredients 

1 lb ground Mild Italian Sausage

1 onion minced

6 cloves of garlic 

2 Tbsp tomato paste

1 14 oz can crushed tomatoes 

1 qt chicken stock

1 tsp salt

3 large kale leaves

10 oz of fresh or frozen tortellini 

1 cup heavy cream

Parmesan cheese (optional)

1/4 tsp red pepper flakes (optional)

Directions

In a large soup pot cook sausage, onions and garlic for about 5 minutes then drain excess fat.  Add tomato paste, crushed tomatoes and stock. Bring to a boil and simmer for 15 minutes. Chop kale into 1/2 inch pieces and add it, the tortellini, and cream to the pot. Simmer gently for 3 to 5 minutes. Serve with Parmesan cheese and red pepper flakes if desired.

Dill Chicken Soup (done in 30 minutes)

 Dill Chicken Soup (from Taste of Home)

Ingredients

• 1 tablespoon canola oil
• 2 medium carrots, chopped
• 1 small onion, coarsely chopped
• 2 garlic cloves, minced
• 1/2 cup uncooked whole wheat orzo pasta
• 1-1/2 cups coarsely shredded rotisserie chicken
• 6 cups reduced-sodium chicken broth
• 1-1/2 cups frozen peas (about 6 ounces)
• 8 ounces fresh baby spinach (about 10 cups)
• 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
• 2 tablespoons lemon juice
• Coarsely ground pepper, optional

  
  

  Directions

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.
  • Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Chicken Pie with Baking Powder Biscuits

 Chicken Pie

(a great use for leftover chicken)

Ingredients:

4 Tbsp Butter
4 Tbsp Flour
Salt and Pepper
1 cup hot water
1 chicken bouillon cube
1 cup milk
2 cups cooked chicken, cut into cubes
1 cup cooked carrots
1 can green beans, drained
1-2 potatoes, cooked, peeled, and cubed
1 can refrigerator biscuits (or one recipe of the baking powder biscuits below)

Instructions:

Melt butter and stir in flour and salt and pepper to taste.  Dissolve bouillon cube in the hot water (or use 1 cup of chicken broth) and stir into the flour and butter mixture.  Add milk and stir constantly over medium heat until thickened.  Combine sauce with chicken and vegetables in a casserole dish and cover with biscuits.  (I usually make my own biscuit recipe and roll it out and lay it over the top and trim the edges)  Bake at 425 degrees Fahrenheit for around 18 minutes until the biscuits are lightly browned and the sauce is bubbly.

You can prepare this recipe ahead of time without the biscuit topping and refrigerate it.  When ready to bake, take it out of the refrigerator and let it come to room temperature then add the biscuits and bake.

Baking Powder Biscuits

Ingredients:

2 cups flour

1 Tbsp baking powder

1 tsp salt

1/3 cup shortening

about 3/4 cups milk

Instructions:

Sift flour and baking powder together. Cut shortening into flour mixture until it resembles coarse cornmeal.  Make a well in the center and pour in about 2/3 cup of milk all at once.  Stir quickly with a fork.  If the mixture seems dry add a little more milk to form a dough just moist enough to leave the side of the bowl and form a ball.  Gently roll out the dough to 3/4 inches thick.  At this point you can lay it over the chicken pie or cut out biscuits.  If you cut out biscuits bake 12 to 15 minutes on an ungreased pan at 450 degrees Fahrenheit. 

Grilled Chicken

 Grilled Chicken

Ingredients:

1-2 lbs Chicken or Turkey

1/3 cup soy sauce

1/3 cup vegetable oil

3/4 cup 7-Up

1 tsp garlic powder

Instructions:

Combine soy sauce, oil, 7-Up and garlic powder in a sealable container or bag.  Marinate the chicken in the mixture for 4-6 hours (keep refrigerated).  Grill using your preferred method. 

Cinnamon Rolls (from Tammy Hulse)

 Cinnamon Rolls

From the kitchen of Tammy Hulse 

1 cup softened butter 

2 ½ cups warm water 

¾ cup sugar 

2 TB yeast 

2 ½ tsp salt 

4 eggs 

8 – 8 ½ cups flour 

Dissolve yeast in warm water. Add sugar, salt, margarine and eggs. Mix in flour,  blending well. Knead in mixer for 5 minutes. Put in a large bowl and place in fridge  overnight. Generously grease cookie sheet. On lightly floured surface, roll out ½ dough  to 20x12 inch rectangle. Spread with ¼ cup softened butter. In small bowl, combine ½  cup sugar and 2 tsp cinnamon; blend well. Sprinkle over dough. Starting with 20-inch  side, roll up jelly roll fashion; pinch edges firmly to seal seams. Cut into 1 inch slices.  Place cut side down in prepared pan. Cover, let rise in warm place until double. Bake  at 350 F for 20 minutes in warm place until double. Bake at 350 F for 20 minutes.  

Brown Sugar Glaze (for Cinnamon Rolls) 

1/3 cup butter 

¼ cup milk 

1 cup brown sugar 

3 cups powdered sugar 

5 oz canned milk 

Boil first 3 ingredients together for 3 minutes. Add powdered sugar and canned milk.  Spread icing on cinnamon rolls while hot. Sprinkle top with crushed walnuts if desired.

Alternative method:

Mix up the roll dough on Christmas Eve morning.  Place dough in large bowl with a lid and put in the garage.  (The garage is usually cold enough this time of year to be an extension of my fridge :) 

On Christmas Eve, roll out the cinnamon rolls and put on baking trays.  Cover with plastic wrap and towels and put back in garage.  This will keep it cold enough overnight so they will not rise too much. 

When the children wake up on Christmas morning, bring the rolls in from the garage and allow to warm up and rise for a couple of hours.  They are ready to bake after we enjoy our Christmas gift opening in the morning.   While the rolls are baking, I make the brown sugar glaze and pour it over the hot cinnamon rolls just as they are coming out of the oven.  This is a family favorite!

Candy Cane Cookies (from Lisa Turner)

 Candy Cane Cookies

Ingredients:

1 cup soft shortening

1 cup powdered sugar

1 egg

1 1/2 tsp. almond extract

1 tsp. vanilla

2 1/2 cups flours

1 tsp. salt

Directions:

Mix shortening and sugar, add egg, almond extract, vanilla, and salt, then add flour.  Cut dough in half and color half with red food coloring and refrigerate.  Cut into fourths and roll into logs.  Put logs side-by-side and cut into 1 1/2 inch sections.  Take each section and roll like a snake and braid together.

Bake at 350 degrees for 9-10 minutes, then sprinkle with powdered sugar.

Chocolate Chip Cookie Pie

 CHOCOLATE CHIP COOKIE PIE

(THIS IS SOOO GOOD AND EASY, ESPECIALLY IF YOU USE A PRE-MADE FROZEN PIE CRUST)

FROM MELSKITCHENCAFE.COM

INGREDIENTS

•  1 unbaked pie shell (to fit a 9.5-inch deep dish pie plate) - my favorite pie crust recipe here

•  2 large eggs

•  1/2 teaspoon vanilla extract

•  1/8 teaspoon salt

•  1/2 cup (2.5 ounces) all-purpose flour

•  1/2 cup (3.75 ounces) granulated sugar

•  1/2 cup (3.75 ounces) brown sugar

•  3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened

•  1 to 1 1/2 cups semisweet chocolate chips

•  1 cup chopped pecans or walnuts (optional)

INSTRUCTIONS

1. Preheat the oven to 325 degrees F.

2. Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made.

3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).

4. Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.

5. Add the softened butter and mix until combined.

6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.

7. Spread the batter evenly in the prepared pie crust.

8. Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It's ok for the pie to still be slightly gooey in the center.

9. Remove from the oven and let the pie cool on a wire rack. Serve warm or at room temperature with scoop of ice cream and a drizzle of hot fudge sauce, if you dare.

NOTES

Pie Plate: this pie may have a tendency to bubble over while baking if using a regular 9-inch pie plate. This is the 9.5-inch deep dish pie plate I have. If you only have a 9-inch pie plate, reduce the filling just slightly or place it on a sheet pan to catch any spillage.

Make Ahead: I forgot to mention this initially, but this pie is a great make-ahead option. Make it, bake it, and refrigerate it (probably up to two days). Warm it on low in the oven (maybe 250 degrees until warmed) or piece by piece in the microwave, or eat it chilled or at room temp.

HTTPS://WWW.MELSKITCHENCAFE.COM/CHOCOLATE-CHIP-COOKIE-PIE/