Flavorful Friday

Pie Pie's Chocolate Cream Cheese Pie

Pie Pie loves chocolate pudding pie, so when I came across this recipe I knew she would love it. She was very excited to make it and we shared it with our family on the 4th of July.

Ingredients:

1 package (3 oz) cream cheese, softened

2 Tbsp of sugar

1 3/4 cups cold milk, divided

2 cups whipped topping, divided

1 graham cracker crust (9 in.)

1 package (3.9 oz) instant chocolate pudding mix

How to make the pie.

1. In a small mixing bowl beat the cream cheese, sugar and 1 Tbsp of milk until smooth. 

2. Fold in 1 cup of whipped topping.

3. Spread evenly into crust.

4. In a large mixing bowl whisk the remaining milk with the pudding mix for 2 minutes.

5. Let stand for 2 minutes or until soft set.

6. Pour over cream cheese.

7. Chill until set.

8. Just before serving garnish with remaining whipped topping.

This pie is and was delicious. The only suggestion I would make it to add more cream cheese layer. We felt there wasn't enough!

We hope you enjoy this pie!

Flavorful Friday

It's been a while since I've done one of these! I recently made something very yummy in my slow cooker that I had to share. Actually, I guess my slow cooker made it because I wasn't home!

It's called Slow Cooker Corn Chowder with Shrimp.

I got the recipe from Natural Moms Recipes.

Ingredients:

4 cups of chicken broth

2 16 oz. bags of frozen corn

onion ( I used minced onion.)

2 carrots, diced ( I used canned carrots.)

2 potatoes, diced ( I used canned potatoes.)

salt and pepper

1 cup of water

1 pound of medium shrimp

half a cup of heavy cream

( My store was out of heavy cream, so I used light cream, still tasted good.)

Directions

1. Put all the ingredients except the shrimp and heavy cream in your slow cooker.

2. Stir the ingredients.

3. Cover and cook on low for 6 hours.

4. Remove a portion of the soup to a blender and puree.

5. Pour the pureed soup back into your slow cooker.

6. Add the shrimp.

7. Cover and cook until the shrimp is pink and firm, about 10 minutes.

8. Stir in half a cup of heavy cream.

9. I promise you will enjoy this delicious soup!

Flavorful Friday

Sweet Potato Pie

from Debbi Fields' Great American Desserts

I'm going to try to feature some pies this month in honor of Thanksgiving. Pie is definitely a must at my Thanksgiving Feast! I'm going to start with my husband's favorite. If I ever want to make him happy, I just make him one of these pies! I've tried many different Sweet Potato Pie recipes and this one is our favorite.

These pictures are from Daddy's 30th Birthday! Instead of cake we had a Pie Bar!

Daddy enjoyed the featured pie, Sweet Potato!

Ingredients:
Crust (I use store bought but you can make your own if you like.)
4 Tbsp. of unsalted butter, softened
1/3 cup of sugar
1 1/2 cups mashed sweet potatoes, fresh or canned unsweetened, well drained
2 large eggs, at room temperature
1/2 cup milk
1 Tbsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
pinch of salt

1. Preheat oven to 400 degrees.
2. Fit the crust into the 9- inch pie pan, trim and crimp the edges. Cover the shell with aluminum foil and line the foil with pie weights. Bake for ten minutes. Remove the pie weights and foil, and bake the crust five minutes more. Remove to a wire rack to cool.
3. Lower the oven temperature to 350 degrees.
4. Put the butter and sugar in a bowl and cream together until fluffy, four to five minutes using the electric mixer on medium speed. Add the mashed sweet potatoes, eggs, and milk, and beat until combined. Add the vanilla, spices, and salt, and blend well.
5. Pour the filling into the prebaked crust and bake the pie for 55 minutes or until a knife inserted in the center comes out clean. Remove the pie to a wire rack and let cool for 30 minutes. The pie can be served warm or at room temperature.

Flavorful Friday

Creamy Vegetable Casserole

from Taste of Home

Ingredients:

2 cups fresh baby carrots

2 cups fresh broccoli florets

2 cups fresh cauliflowerets

( I used bags of frozen vegetables for the fresh. Just thaw them.)

1 3/4 cups sliced fresh mushrooms

2 Tbsp. of butter

2 Tbsp. of all-purpose flour

2 cups half-and-half cream

1 tsp. chicken bouillon granules

1/2 tsp. onion powder

1/4 tsp. of white pepper

1 cup ( 4 oz. ) shredded Swiss cheese

1/2 cup crushed butter-flavored crackers ( about 15 crackers )

How to make it!

1. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3 minutes.

2. Add the broccoli and cauliflower; steam 5 minutes longer or until tender. Transfer vegetables to a greased 2 1/2 quart baking dish.

3. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in the cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.

4. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.

5. Eat!

This dish was very welcomed at my house! Pie Pie had seconds! If you have kids I highly recommend this side dish. I made it easier for me by using frozen vegetables. You could also substitute a different cheese if your family doesn't like Swiss. Add ham or chicken and make it a meal! I hope your family enjoys this recipe too!

Flavorful Friday

Pumpkin Oatmeal Cookies

Ingredients:

2 cups of flour

1 1/3 cups of oats

1 tsp. of baking soda

pinch of salt

2 sticks of butter, softened ( 1 cup )

1 cup of sugar

1 cup of packed brown sugar

1 cup of pumpkin

1 egg

1 tsp. of vanilla

1 tsp. of cinnamon

1/4 tsp. of cloves

1/4 tsp. of nutmeg

1/4 tsp. of ginger

Directions:

1. Preheat oven to 350 degrees.

2. Combine flour, oats, baking soda, cinnamon, cloves,  nutmeg, ginger and salt in a medium bowl.

3. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy.

4. Add pumpkin, eggs and vanilla, mix well.

5. Add flour mixture and mix well.

6. Drop by rounded tablespoons onto prepared baking sheet.

7. Bake for 14-16 minutes or until cookies are lightly browned and set in centers.

8. Cool on baking sheet for two minutes.

9. Eat and Enjoy!

This tasty treat is pumpkin bread in a yummy cookie! My girls loved them and so did I!

Flavorful Friday

Oatmeal Cranberry Bars

This treat was so yummy it was taste-tested before I got a picture of it!

Topping:

12 oz. of cranberries, washed and drained

1 cup of apple juice ( I used no sugar added apple juice.)

1/2 cup of honey or agave syrup ( I used the agave syrup.)

1 tsp. of cinnamon

pinch of salt

Bar:

3/4 cup of butter

3/4 cup of flour

1/2 cup of brown sugar

1/4 tsp. baking soda

1 1/2 cups of oats

3/4 tsp. cinnamon

1 cup of nuts, chopped

Directions:

1. Put cranberries, honey  or agave syrup, apple juice, salt and cinnamon in pot over high heat until the cranberries start to pop. About five minutes.

2. Reduce heat to a simmer and continue to cook the berries until the liquid is reduced by half. About twenty minutes. Set aside to cool slightly.

3. Preheat oven to 350 degrees.

4. Coat a 9x7x3 pan with cooking spray. ( I couldn't find this type of pan so I used an eleven cup pan.)

5. In a food processor put all of the bar ingredients, except the nuts. Pulse until the butter has been incorporated into dry ingredients. Add the nuts and pulse to combine only.

6. Reserve a half cup of this mixture for the topping. Press the remainder of the oat mixture into the baking pan.

7. Pour the cranberry mixture over the oatmeal mixture, then top with the reserved oat mixture,

8. Bake for forty-five minutes or until golden brown and firm in the middle.  ( I used the eleven cup pan so it took longer to bake, at least ten more minutes.) If you can find the right pan you can cut it into bars. I just left it whole and then we cut out how much we want.

9. I definitely suggest warming it up before you eat it!  It is very yummy and delicious!

10. Enjoy!

My girls wouldn't try this tasty treat! More for me and my husband!!

Flavorful Friday

Triple Flavor Big Batch Cookies

Ingredients:

3 cups of flour

2 cups of oatmeal

2 Tablespoons of cocoa

2 teaspoons baking soda

1/2 teaspoon of salt

2 cups butter or margarine--softened

1 cup of peanut butter

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

2 teaspoons vanilla

1 1/2 cups chocolate chips

1 1/2 cups M&Ms plain chocolate candies

1. Stir together flour, oats, cocoa, baking soda and salt.

2. Combine butter, peanut butter and sugars.

3. Mix well.

4. Add eggs, and vanilla

5. Mix well.

6. Add dry ingredients.

7. Mix until combined.

8. Stir in chocolate chips and M&M candies.

9. Drop by generous spoonfuls onto ungreased cookie sheet.

10. Bake at 350 degrees for 12-14 minutes.

11. Cool 1 minute before removing from cookie sheet to cooling rack.

12. Enjoy!! :o)

This is a very yummy recipe I begged to have from my friend Stephanie!

I usually halve the recipe because it makes so many, but I'm sure you won't have any trouble eating them all!!

Flavorful Friday

Stuffed Zucchini

Ingredients:

2 medium zucchini

2 plum tomatoes halved, seeded and diced small (I used canned diced tomatoes)

1/4 tsp of oregano

salt and pepper

cooked mushrooms

5 oz. fresh mozzarella

olive oil

1. Preheat oven to 400 degrees.

2. Brush a rimmed baking sheet with olive oil.

3. Halve the 2 medium zucchini length-wise and scrape out seeds.

4. Place cut side up on baking sheet and season with salt and pepper.

5. In a small bowl combine 2 plum tomatoes (or can of tomatoes) , 1/4 tsp of oregano and mushrooms. You can use however much you want. I like a lot.

6. Top zucchini with tomato mixture and bake until zucchini is tender. About 20 minutes.

7. Heat Broiler with rack in the top position.

8. Top zucchini with fresh mozzarella torn into 1 inch pieces.

9. Broil until cheese is brown and bubbling about 1 to 2 minutes.

10. Serve immediately!

This was so yummy I had to share it.  It is kind of like a healthy pizza! 

Flavorful Friday

Pumpkin Spice Muffins

2 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1/3 cup of milk
1/4 cup of oil (I used grape seed oil)
1/2 cup agave nectar
(if using white sugar use 1/3 instead of 1/4 cup of oil)
1Tbsp of molasses
1/2 tsp vanilla extract
1 cup canned pumpkin
optional: 1/2 cup chocolate chips and/or 1/2 cup nuts

1. Preheat oven to 350 degrees.
2. Put muffin liners in muffin tins or grease muffin cups.
3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg and ginger.
4. Beat together the eggs, milk, oil, molasses, vanilla, agave nectar (sugar) and pumpkin in a large bowl.
5. Stir in all of the dry ingredients just until moistened.
6. Fold in the chocolate chip or nuts (optional)
7. Spoon into prepared muffin pans.
8. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9. Remove the muffins from the cups and cool on a wire rack.
10. Eat them all! Okay, try to share some with others. That's up to you. I would eat them all!