)
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-Monterey 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.
This recipe is from allrecipes.com and changed a little with the help of comments below the recipe!
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.
This recipe is from allrecipes.com
Click here for some help on how to bake apples from the Allrecipes Staff!
Click here for some help on baking fruit pies from the Allrecipes Staff!
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.
Jodi found this recipe at allrecipes.com and loves to make it!
Fudgey Pecan Pie (Sam)
1 (9-inch) unbaked pastry shell
1/3 cup butter or margarine
2/3 cup sugar
1/3 cup cocoa
3 eggs
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
dash salt
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.
© 2008