Chocolate Chip Pie

This is a recipe that I have known about for a couple of years and always wanted to try.  I just had to get a copy of it from my sister, which I finally did a few months ago.  For whatever reason, I kept forgetting to ask her for it.  It is a pie that her in-laws make for holidays and it sounded really good to me.  It’s basically one gigantic cookie, that is a little on the gooey side.  It’s very rich, so a small sliver is the perfect serving.

I made a few additions – salt and vanilla.  To me, it’s just not right to leave them out since the salt brings out the sweetness and the vanilla enhances the chocolate flavor.

Chocolate Chip Pie

{source:  my sister’s in-laws, adapted from Toll House}

• INGREDIENTS:
• 1 unbaked 9-inch deep-dish pie shell
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup butter, melted and cooled to room temp.
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• pinch of salt {my addition}
• 1 tsp vanilla extract {my addition}
• Sweetened whipped cream or ice cream – optional for serving

Directions

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, vanilla, and salt.  Stir in morsels and nuts.  Spoon into pie shell.  Cover edges of crust with foil to prevent over browning.

BAKE for about 1 hour or a little more, until knife inserted halfway between edge and center comes out clean.  Cool on wire rack.  Serve warm with whipped cream or ice cream, if desired.

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Game Day Grub

I hear there’s a big game tomorrow…a football game, maybe?  I’m not really sure.  Professional sports aren’t really on my radar.  But I’ve heard a few comments here and there about the super bowl so that must be it.  😉   Just don’t ask me who’s playing!

Anyway, I thought you might want some last minute snack ideas.  So, here’s a round-up of a few things that I think might go well with watching a football game.  I hope your team wins!

Main Dish:

Traditional Chili or White Chili Make sure you have cornbread or biscuits on the side and all the fixings to go on top – crackers, cheese, sour cream, fritos, scallions, etc…

Appetizers:

Pizza Puffs

Enchilada Roll-ups

Pigs in a Blanket and Bacon Wrapped Jalapeno Bites

Snacks and Dips:

Jalapenos would be the star of the game day for us.

Jalapeno Hummus

Jalapeno Popper Dip

Hot Pizza Dip {favorite!}

Oh, I almost forgot Salsa!  Can’t have a football game without the chips and salsa.

And while we are at it, we can’t forget the beer either.  Here’s a Beer Cheese Dip!

For the sweeter side of things, here’s a Cookie Dough Dip!

Dessert:

Keeping it simple, here are a few bar recipes that you can’t go wrong with:

Peanut Butter Fingers

Oreo Bars

Chewy Brownies

And last but not least, you gotta have drinks!

I recommend Rum Slushies!

Enjoy and have fun!

Honey Glazed Carrots

I needed a vegetable side dish to serve up with the chicken casserole I was making and ended up throwing this together on a whim.  We thought it was great!  I’ll definitely want to remember this dish in the summer time when we have an excess of home-grown carrots.

Honey Glazed Carrots

2 pounds carrots, peeled and cut into thick slices

1 Tbsp butter

salt and pepper

dash of garlic powder

dash of ground ginger

2 heaping Tbsp honey

Melt the butter in a large non-stick skillet, add the carrot slices.  Stir fry a few minutes over medium heat, then cover with a lid for 10-15 minutes or until tender, stirring occasionally.  Add the seasonings and honey, and stir to coat.  Serve immediately, and be sure to spoon the glaze over the top.

Chicken and Dressing Casserole

I’m becoming painfully aware of how many casseroles I make!  Yikes!  I need to branch out.  But, in the winter they are just so wonderful, comforting and hearty.  And of course, they are easy too.  I think it’s a requirement for being a Mid-westerner to make so many casseroles!

This one is creamy from the soup and cheese, and yet very crunchy from the dressing.  The chicken was very moist too.

Chicken and Dressing Casserole

Source:  adapted from a hometown cookbook

Ingredients:

5-6 small chicken breasts {not too thick}

5-6 slices of Swiss Cheese – I substituted pepper jack

1/4 cup dry white wine – I used Vermouth

1 can cream of chicken soup – I used cream of mushroom

1 box of stuffing mix {not prepared}

1/4 cup butter, melted

Directions:

Place the chicken breasts in a greased 9×13 casserole dish.  Place a slice of cheese on top of each breast.  Pour on the soup and wine, trying to evenly distribute it.  Sprinkle the stuffing crumbs over all.  Drizzle the top with melted butter.

Bake at 350 degrees for 1 hour to 1 hour and 15 minutes.  Let stand 5-10 minutes before serving.

Pierogi Skillet

It is snowing like a mo’ fo’ out there!  Everyone be safe tonight and tomorrow!

This is hardly a recipe since it simply uses store bought ingredients, but it is quick to throw together on a weeknight using pierogies from the freezer.  I wish I could make pierogies from scratch, but I just don’t have that kind of time.  And can I just say that I have no idea if pierogi is spelled with an e on the end or not?  Hmmm?  I googled and it came up both ways.

Pierogi Skillet

1 medium onion, thinly sliced

2 Tbsp butter

1 pound fully cooked/smoked kielbasa, sliced

1 package of frozen potato and cheddar pierogies

salt and pepper to taste

Boil water in a large pot and drop in the pierogies.  Allow them to parboil for 3-5 minutes.

Meanwhile, heat a large skillet and melt the butter in the pan.  Add the sliced onion and kielbasa.  Cook until kielbasa is browned and onions are tender. Add salt and pepper.

Drain the pierogi and add them to the skillet.  Cook for a few minutes, just until lightly golden.

Then serve up this deliciousness!