FRITO PIE
Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. -Jan Moon, Alamogordo, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 731 calories, Fat 41g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1733mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
POND PIE
Steps:
- In medium saucepan over low heat melt the marshmallows in the milk. Set aside to cool thoroughly. When cool add the creme de menthe, creme de cacao, and whipped cream.
- Crush the chocolate cookies with the butter, this can be done in a plastic bag with a rolling pin. Press the mixture into a pie plate to make crust, the cookies should form the banks of the pond. Pour filling into piecrust and chill in the refrigerator
- Decorate by placing sprigs of herbs around the sides of the pond. Then place a plastic pond critter in the center of the pie.
- Decoration: a few sprigs of herbs such as fennel, basil, rosemary, etc, for pond foliage .
- Decoration: a small plastic frog, snake, turtle, or duck.
HOPPY FROG CAKE
KIDS will jump at the chance to sample the cute confection here! It's a real catch as a dessert for the frog-themed birthday party. To shape this web-footed fellow, our kitchen staff prepared a yummy round yellow cake for a body and then added whole cupcakes for eyes and a halved one for feet. The legs required no baking at all-they're Twinkies snack cakes! Tinted frosting, a licorice mouth and chocolate-candy pupils finished the colorful critter. Want to create your own? Just follow the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan., Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire rack to cool completely., To assemble, place the 9-in. cake in the center of a 15x13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.), For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes., Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth.
Nutrition Facts : Calories 446 calories, Fat 25g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
FROGGY PIE
I watched this years the National Pie Championships held by the American Pie Council(2006) and was just in awe at the creative recipes that were entered. This southern entry had the pickiest of judges raving. I have found conflicting information on who entered this pie...when I figure it out I will return with the right name.
Provided by NcMysteryShopper
Categories Pie
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan mix the gelatin and water let sit 1 minute. Cook over low heat until dissolved, stirring constantly.
- In a mixing bowl, combine the gelatin mixture, marshmallow, and creme de menthe and mix well.
- Refrigerate until mixture mounds when dropped from spoon.
- In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into gelatin mix.
- Add candies and mound into pie crust. Garnish with whipped cream and additional candies, optional. Refrigerate overnight.
Nutrition Facts : Calories 345.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 0.3, Sodium 211.5, Carbohydrate 52.9, Fiber 0.7, Sugar 33.8, Protein 2.6
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