The BEST Hoosier Cream Pie EVER!!!

 For some reason, the other day a good friend I have been chatting on the Internet with for ages, were talking about Sugar Cream pies.  I have no idea how the topic came up, but it did.  He is the person solely responsible for getting me starting in the bread baking insanity (LOL!!).  Anyway, he shared this recipe with me that his wife found on the Internet.  And life in my house has never been the same!!

I didn't get a chance to take pictures of the final product because the pie didn't last long (it was THAT good!!).  OH MY!!! it was THAT good!!  And it is so very easy to make - you can whip this baby up in a matter of minutes. The next time I make this (which will probably be next week), I will post a picture of the finished product.

Hoosier Sugar Cream Pie

Ingredients:

3/4 cups all-purpose white flour
1 cup white sugar
1 1/2 cups heavy whipping cream
1 cup milk
1 t vanilla extract
3 T unsalted butter
Ground nutmeg for dusting top of pie
1 egg, beaten
1 single pie crust (unbaked)

Directions:

Preheat the oven to 400 degrees.

Combine all the ingredients, except for the butter, nutmeg and the egg, in a mixing bowl using a whisk.  DO NOT OVER MIX as this could make the filling not set.  Just mix enough to combine the ingredients - maybe 30 seconds or up to a minute at most!

Pour into the pie crust.

Dot the top of the pie with the butter and sprinkle the top evenly with the nutmeg.

Brush the edge of the crust with the beaten egg.

Bake for 20 minutes at 400 degrees, then reduce the temperature to 375 and bake for an additional 30 minutes.

Cool on a rack, then refrigerate and serve cold.

Enjoy!!

Comments:

This was a HUGE hit!!  Both of my resident experts (aka, my husband and son) LOVED it.  Yes, this is definitely a keeper!!  I hope you enjoy it as much as we did. 

Roasted Smoked Sausage and Potatoes Dinner

A friend of mine sent me this recipe over the Internet.  It is from the web site www.keyingredient.com.  As luck would have it, I had most of the ingredients, except the smoked sausage - so I used polish kielbasa instead.  Don't think that made much difference.

This is another quick and easy meal.  Love these!!!  And it is good, too!!  The hardest part (if you can call it that) is chopping up the sausage, potatoes and onions.

Roasted Smoked Sausage (or Polish Kielbasa) and Potatoes

Ingredients:

1 package of smoked sausage or polish kielbasa, sliced in 1 inch slices and then cut in half
1 large onion, peeled and chopped
5 large potatoes (I used the red "new" potatoes) and chopped into 1/2 inch cubes (I did not peel them - your choice)
olive oil
salt
pepper
paprika
dried thyme
1 1/2 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees

Line a large baking sheet with foil and spray with cooking spray.

Put the sausage slices, onions and potatoes into a large bowl.  Drizzle with a couple tablespoons of olive oil.  Season to taste with salt, pepper, paprika and the dried thyme.

Toss together and pour onto the baking sheet.

Roast in the oven for about 45 minutes to an hour (45 minutes was almost too long for my oven).  Halfway through, using a spatula, flip the potatoes and sausage so they don't get too brown.

Scatter the cheese over the top and put back in the oven for one minute to melt the cheese.

Entire Recipe:

Roasted Smoked Sausage (or Polish Kielbasa) and Potatoes

Ingredients:

1 package of smoked sausage or polish kielbasa, sliced in 1 inch slices and then cut in half
1 large onion, peeled and chopped
5 large potatoes (I used the red "new" potatoes) and chopped into 1/2 inch cubes (I did not peel them - your choice)
olive oil
salt
pepper
paprika
dried thyme
1 1/2 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees

Line a large baking sheet with foil and spray with cooking spray.

Put the sausage slices, onions and potatoes into a large bowl.  Drizzle with a couple tablespoons of olive oil.  Season to taste with salt, pepper, paprika and the dried thyme.

Toss together and pour onto the baking sheet.

Roast in the oven for about 45 minutes to an hour (45 minutes was almost too long for my oven).  Halfway through, using a spatula, flip the potatoes and sausage so they don't get too brown.

Scatter the cheese over the top and put back in the oven for one minute to melt the cheese.

Enjoy!!

Comment:

This was good.  Both my resident expert (my husband) and his assistant (my son) loved it.  The only thing I would do different is lining the baking sheet with the foil.  When I tried turning the potatoes and sausage, the foil would tear.  I think next time, I will omit that step.  Otherwise, this is an excellent quick and delicious dinner.  Would be great with a salad.  We will definitely be seeing this again on our dinner plates!! 

 

Cook's Country Macaroni Cheesburger Skillet Dinner

This is another easy dinner to make and wonderful for those cold winter nights.  I copied this recipe many years ago with the intention of making it and never got around to it until now. 

Cook's Country Macaroni Cheeseburger Skillet Dinner

Ingredients:

1 lb ground beef
1 cup finely chopped onion
3 cups elbow macaroni (I only used 2 1/2 cups) - uncooked
2 1/2 cups chicken broth
1 15 oz. can of tomato sauce
1 T Worcestershire sauce
1 T dry mustard
salt and pepper to taste
6 slices of American cheese, chopped
1/2 cup chopped dill pickles (I omitted since I didn't have any)

Directions:

Cook the beef and onions in a large skillet until the beef is brown (drain any fat if necessary).

Add the dry macaroni, broth, tomato sauce, Worcestershire, dry mustard, salt, and pepper.  Bring to a boil. 

Cover, reduce heat and simmer until macaroni is tender (about 8 to 10 minutes) - stir it occasionally.

Stir in the cheese, the remaining onions and chopped dill pickles.

Enjoy!

Comments:

This is definitely something I will be making again.  Not only is it easy to make but it is really good.  My husband went back for seconds.  With most of these pasta recipes, I never use as much as pasta at the recipe calls for because it is usually too much pasta - 2 1/2 cups of dry macaroni seemed to be just right (maybe a little bit less would work also).

Chocolate Chip Cookie Cake

 A couple of years ago, I found this adorable heart cookie pan on eBay.  You know how it goes - it is an impulse purchase - you just CAN'T live without it.  So there it sat on my shelf in my kitchen just waiting for the perfect cookie recipe . . .

My son loves the giant chocolate chip cookie cakes that you can buy in almost any grocery store.  I figured SOMEWHERE out in the Internet world there had to be a recipe to make these.  Well, lo and behold, one day I actually stumped on one!!  And the cookie angels sang!!!

So yesterday, being a typical, cold, nasty Ohio winter day when I did not want to venture far from my warm house, I decided today was the day!!  I dusted off the "adorable" heart cookie pan and, thanked the Lord that I had all the ingredients (well, most of the ingredients) to make the giant cookie.  As always, I had to improvise a bit and I will note those with an **   Unfortunately, I have no idea where I found the recipe.  If I ever do, I will give credit to where it is due.

Chocolate Chip Cookie Cake

Ingredients
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips** I used 2 cups semi-sweet chocolate chips
3/4 cup white chocolate chips - didn't have so I omitted
Confectioners' sugar, for garnish** omitted
Sweetened cocoa, for garnish** omitted
Sweetened whipped cream, accompaniment** used buttercream frosting instead

Directions
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper. **obviously, used a different pan and just greased the pan with butter.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract.

Fold in the dark and white chips. ** I only used the dark semi-sweet chips.

Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (I just left the cookie/cake in the pan)

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side. ** (I decorated it with buttercream icing)  - you can only decorate this with M & M's, add nuts, etc.  

Enjoy!!

Comments:

Oh this is good!!!  I think this is even better than the ones you get in the store.  My resident expert and his son LOVED it.  We have a winner here!!

Chicken Parmesan Pot Pie

We raise chickens.  We got to the point where our rooster population was getting completely out of control.  You need, at most, one rooster, maybe two, but we have almost a dozen roosters (which is 12 too many!!).  An ad on Craigslist advertising "free roosters" did nothing to decrease the rooster population.  So that left only one option available, "freezer camp."  Sorry guys . . .

So now I have a freezer full of chicken.  I found this recipe on the website, thepieacademy.com and thought this would be a perfect way to use up one of the chickens.  I roasted one of the chickens, though you can buy one of those roasted chickens in the deli at your local grocery store.

You can find the aluminum pot pie pans in your local grocery.  I found mine in the baking section.  They are very inexpensive.

Word of warning . . . once you make this, you will never buy one of those pot pies in the store.  This is SO worth the effort in making this!!  It is THAT good!!!

Chicken Parmesan Pot Pie by the Pie Academy

Ingredients:

Your favorite pie dough recipe for a double crust
4 T unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1 1/4 cup half and half or milk
1/2 t powdered sage
1/2 t dried thyme
2 1/2 cups diced, cooked chicken
2 1/2 cups peas and corn (or whatever vegetables prefer - I just bought 1 can of peas and 1 can of corn - drained both)
1/3 cup grated Parmesan cheese
salt and pepper to taste
glaze - 1 egg beaten with a T of milk

Directions:

This will make 4 pot pies.

Prepare your pie dough according to your directions and refrigerate if necessary.

Melt the butter in a large sauce pan and add the chopped onions and celery.  Cook over low heat until  they are soft.  Be sure to stir occasionally as they might burn.

Add the flour.  This will "clump up."

Slowly, add the chicken broth and whisk.  As this begins to thicken, slowly add the milk and the herbs (sage and thyme).  Stir to combine, the mixture should thicken a bit.

Add the chicken and the vegetables (if you are using canned vegetables, drain any liquid before adding to the filling).

Cook for additional 3 minutes, then add the 1/3 cup of parmesan cheese.  Remove from heat and let cool for about 15 to 25 minutes.

Roll out the pie dough for the bottom layer of the "pie" - roll it out very thin.  Line the pie pan with the dough and refrigerate each pan as you finish.

Preheat your oven to 400 degrees.

Using a baking sheet, line your pie pans on the baking sheet.

Working with the remaining pie dough, roll each pie slightly larger that the pie's diameter.

Fill each pan with the filling, moisten the crust with water and cover with the top crust.  Cut off any excess dough and crimp with a fork.  Cut a couple of vent holes in the top crust.  Repeat with the rest of the pies.

Lightly brush the top of each pie with the glaze.

Bake on a rack just under center of your oven for 35 to 40 minutes, until the tops are golden brown and the filling is bubbling hot.

Enjoy!!!

Comments:

Oh, these are excellent!!  So worth the trouble to make and so much better than the pot pies you get in the store!!!  I see these on our plates again in the near future!!

Sugar Cream Pie

I have heard of the Sugar Pie, also known as the Indiana Sugar Pie.  Never had one (at least, until today).  Finally,curiosity won out and I decided I had to make one.  So off to the Internet I ran as I could not find a recipe in any of my many cookbooks (amazing!!!).  I picked this recipe out of the many I found because of the reviews.   Though I am curious why it is often referred to as an Indiana Sugar Pie.  Is there some state law that I am unaware of that says only people in Indiana are allowed to make this pie??

After reading endless Sugar Pie recipes,  I decided on this recipe from the "my-indiana-home.com" web page.  The recipe is title "Sugar Cream Pie from Nick's Kitchen."  Not sure who Nick is, but apparently everyone liked his recipe.  I am guessing that he is a chef or owns a restaurant where he serves this pie.

Oh my!!!  This is such an easy pie - probably the hardest part in making the crust - seriously!!  Word of warning . . . this will make your kitchen smell WONDERFUL!!!  If this pie tastes half as good as it makes my kitchen smell, this recipe will be a keeper!!!

Sugar Cream Pie from Nick's Kitchen

Ingredients:

2 cups heavy cream (I didn't have heavy cream - I had heavy whipping cream - so I used that - can't see that would make much difference!)
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup whole milk
1 tsp vanilla
1 9 inch pie crust (your favorite recipe or store bought - heaven forbid!!)
3 T sugar
1 tsp cinnamon
1 T unsalted butter

Instructions:

Preheat oven to 350
In a medium mixing bowl, add the heavy cream, sugars, milk and vanilla.  Mix together.

Roll out the crust into a 9" pie pan and dot the bottom with the butter.
Pour the filling into the pie crust.
Mix the cinnamon to the 3T of sugar and sprinkle over the top of the pie.

Bake until the pie set and center is firm to touch - roughly about 1 hour.
Cool on a wire rack, if you can!!  Your house will smell heavenly !!!

Entire Recipe:

Sugar Cream Pie from Nick's Kitchen

Ingredients:

2 cups heavy cream (I didn't have heavy cream - I had heavy whipping cream - so I used that - can't see that would make much difference!)
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup whole milk
1 tsp vanilla
1 9 inch pie crust (your favorite recipe or store bought - heaven forbid!!)
3 T sugar
1 tsp cinnamon
1 T unsalted butter

Instructions:

Preheat oven to 350
In a medium mixing bowl, add the heavy cream, sugars, milk and vanilla.  Mix together.
Roll out the crust into a 9" pie pan and dot the bottom with the butter.
Pour the filling into the pie crust.
Mix the cinnamon to the 3T of sugar and sprinkle over the top of the pie.
Bake until the pie set and center is firm to touch - roughly about 1 hour.
Cool on a wire rack, if you can!!

VERDICT:

It was a huge hit!!  The pie is almost gone today!!  Yep, this one is a keeper!!  

 

Strawberry Chocolate Tart

I am not sure how I found this recipe on the real house moms website.  Must of have a link on some web page, but it looked so delicious!!  I knew I had to make this.   The only problem was that I didn't have the tart pan.  So off to trusty eBay I went and, lo and behold, I found one (well, I found several!!).  NOTE:  I found out the hard way, you do need a tart pan with, at least, sides that are about 1 3/4 inch high - this one was only an inch - so I am buying a bigger one.  The diameter is 10 inches which is a good size.

This is another really easy recipe to make, you can whip this up in a matter of minutes.  The most difficult part is making the custard because it thickens very fast and you have to be paying attention or else it will burn.

You probably will need to run to the grocery store for this one . . .

Strawberry Chocolate Tart

Ingredients

1 pkg (14 oz) Oreo cookies (not the double stuffed - just regular old Oreos)
6 T unsalted butter
2 large eggs
1/2 cup white sugar
1/4 cup cornstarch
1 3/4 cup milk
6 oz. bittersweet chocolate
10 strawberries, sliced
powdered sugar for dusting if you want

Directions:

In your food processor, grind up all the Oreo cookies into fine crumbs.

Dump the crumbs into a separate large mixing bowl.

Melt the butter and pour over the crumbs.  Mix well.

Spread the crumbs evenly over the tart pan, over the bottom and up the sides.  Press all over, making sure it is all packed down.  Refrigerate.

Beat the eggs, sugar and cornstarch together in a separate bowl.

I broke up the chocolate into smaller pieces to help it melt faster.

In a small sauce pan, warm the milk and chocolate  Stirring it constantly to help the chocolate melt.

Once the chocolate has melted, take a cup and add to the egg mixture while whisking vigorously!

Pour the egg mixture into the saucepan with the remaining milk.  Cook the mixture over medium/low heat while stirring constantly.

This will thicken up fast so pay attention.
Spoon the custard into a clean bowl and cover with plastic wrap, making sure it touches the surface of the custard.  Place in the refrigerator so it will cool completely.
When ready to serve, spoon the custard into the Oreo crust, spreading it evenly.  Arrange the strawberry slices over the custard.  Sprinkle the top of the strawberries, if you wish, with powdered sugar.

Entire Recipe:

Strawberry Chocolate Tart

Ingredients

1 pkg (14 oz) Oreo cookies (not the double stuffed - just regular old Oreos)
6 T unsalted butter
2 large eggs
1/2 cup white sugar
1/4 cup cornstarch
1 3/4 cup milk
6 oz. bittersweet chocolate
10 strawberries, sliced
powdered sugar for dusting if you want

Directions:

In your food processor, grind up all the Oreo cookies into fine crumbs.
Dump the crumbs into a separate large mixing bowl.
Melt the butter and pour over the crumbs.  Mix well.
Spread the crumbs evenly over the tart pan, over the bottom and up the sides.  Press all over, making sure it is all packed down.  Refrigerate.
Beat the eggs, sugar and cornstarch together in a separate bowl.
In a small sauce pan, warm the milk and chocolate (I break up the chocolate into smaller pieces, helps it melt faster). Stirring it constantly to help the chocolate melt.
Once the chocolate has melted, take a cup and add to the egg mixture while whisking vigorously!
Pour the egg mixture into the saucepan with the remaining milk.  Cook the mixture over medium/low heat while stirring constantly.
This will thicken up fast so pay attention.
Spoon the custard into a clean bowl and cover with plastic wrap, making sure it touches the surface of the custard.  Place in the refrigerator so it will cool completely.
When ready to serve, spoon the custard into the Oreo crust, spreading it evenly.  Arrange the strawberry slices over the custard.  Sprinkle the top of the strawberries, if you wish, with powdered sugar.

VERDICT:

What did my resident expert think??  HE LOVED IT!!!  Oh my God, this is wonderful!!  I am sure you won't find this on Weight Watchers.  Yep, this is definitely a keeper recipe!!!