National Pie Day - January 23rd

In honor of National Pie Day...check out these easy,

yet delicious pie recipes.

...

 

Chocolate Fudge Pie

 Printable Recipe

.

Aunt Mary's Chess Pie

Printable Recipe

.

 

Southern Pecan Pie

Printable Recipe

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda

¼ Cup Splenda Brown Sugar Blend

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips

 

 

Directions:

 

1. Preheat Oven to 350 degrees


2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 


3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling


4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.


5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 


6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick


7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

 

Sugar-free Oreo Blast (low carb)

Want a quick and easy treat or a simple after-dinner dessert?  What about a Sugar-free Oreo Blast?

Sugar-free Oreo Blast (low carb)
 
1 serving Breyer's CarbSmart vanilla ice cream
1 serving Sugar Free Oreos, broken into pieces
 
Place ice cream and cookie pieces into food processor. 
Pulse until blended.  Serve in a cute ice cream dish or
small glass.  Top with 1/2 a SF Oreo. 

Now, find a nice quiet spot outside in the swing on a warm sunny day and eat slowly.

Tomorrow...an easy 3 ingredient recipe for a quick supper.

Another Brownie Recipe

Honest, that's the title of this recipe.  I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card.  This is another from my vintage recipe collection.

This recipe is very forgiving and I have made substitutions in the past with great results.

Another Brownie Recipe
 
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
2 eggs
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional

Mix all together.  Pour into 7 x11 dish for thicker brownies. 

Bake at 350 for 20-25 minutes.

Peanut Butter Balls

I’ve been making this recipe for 27 years now.  I first made it as a teenager while living at home back in the 1980's.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter! 


Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

 Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer.  Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

Special Cake with Fudge Sauce

The strawberries were gone too soon.

But, there was still plenty of Aunt Mary's Special Cake to be eaten.  I recalled my Mom's  famous Skillet Cake and Fudge Sauce that I always requested for my birthday.  This recipe is not like hers, but it was quite yummy and was gone very soon.  I even had to make another batch to finish off the Special Cake.  My oldest daughter couldn't get enough of it.  I think she had it for supper one night along with another piece (or two) for dessert!

I just kinda threw this together and here's my sketchy instructions.

Microwave Fudge Sauce

1 square of semi-sweet baking chocolate
1/3 stick butter
1/4 cup cream or sweet milk
powdered/confectioner sugar (as much as needed for taste and consistency - I think I used a cup or more)

Place chocolate, butter, and milk in a microwave dish.
Cook on high for 2-3 minutes.  Stir until chocolate is melted and sauce is smooth. Begin to add confectioner sugar, stirring after each addition until desired sauce consistency is achieved.

Chocolate Fudge Pie

 

With work slowing down, we've found ourselves home more during the week.  What better to do than bake?!

I found an easy recipe for My Handyman to make while I was doing other fun stuff, like folding laundry and helping the girls with their lessons.  I thought he did a great job and by that evening most of this delicious pie had vanished.

CHOCOLATE FUDGE PIE

1 c. sugar 4 tbsp. flour 4 tbsp. cocoa 1/2 c. milk 2 whole eggs 3 tbsp. butter, melted 1 tsp. vanilla flavoring chopped pecans (optional)   Dump all ingredients into a mixing bowl and beat well. Pour into an unbaked pastry shell. We sprinkled a few pecans in the bottom before pouring in the batter. Bake in preheated oven at 350 degrees for 40 minutes. Cool before slicing.  Top with freshly whipped cream.