ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
RANCH PIZZA PIE
Provided by Ree Drummond : Food Network
Time 1h55m
Yield 4 to 6 servings (two 12-inch pies)
Number Of Ingredients 13
Steps:
- Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
- Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
- On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
- Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
- Preheat the oven to 425 degrees F.
- Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
- Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.
BEST KING RANCH EVER
A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.
Provided by razzchick
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
- Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
- Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g
KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST
Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
- In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
- Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
- Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 650, Carbohydrate 42 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 8 g, TransFat 1 1/2 g
RANCHER PIE
Coconut and pineapple pie. Extremely easy - kids could even help get it together. Very easy!
Provided by nattie35
Categories Desserts Pies Fruit Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press pie crust pastry into a 9-inch pie pan.
- Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
- Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 432.8 calories, Carbohydrate 61.1 g, Cholesterol 69.8 mg, Fat 19.9 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.3 g, Sodium 263 mg, Sugar 46.8 g
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