Nugget Pie Recipes

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CHEF JOHN'S PECAN PIE



Chef John's Pecan Pie image

This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.

Provided by Chef John

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h10m

Yield 10

Number Of Ingredients 12

1 prepared pastry dough for 9-inch pie
2 cups pecan halves
1 cup light brown sugar
½ cup butter
½ cup white sugar
½ cup light corn syrup
3 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon bourbon
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs, whisked

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
  • Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
  • Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
  • Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
  • Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
  • Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
  • Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 57.5 g, Cholesterol 80.4 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 313.8 mg, Sugar 36.9 g

BEST AND EASIEST CHICKEN NUGGETS



Best and Easiest Chicken Nuggets image

Simple, super easy, quick, delicious, and pretty healthy, too!

Provided by Samantha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 31m

Yield 4

Number Of Ingredients 7

cooking spray
3 skinless, boneless chicken breasts, cut into large chunks
¼ cup ranch dressing
⅔ cup panko bread crumbs
⅔ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
  • Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
  • Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 14.3 g, Cholesterol 64.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 478.3 mg, Sugar 0.9 g

CAPPUCCINO PECAN NUGGETS



Cappuccino Pecan Nuggets image

Coffee shop flavors wrapped up in nuggets--what could be sweeter!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 11

1/4 cup packed brown sugar
1 tablespoon instant espresso coffee (dry)
2/3 cup sweetened condensed milk
12 ounces vanilla-flavored candy coating (almond bark), chopped
12 vanilla or chocolate caramels
1/4 cup semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (1 1/2 cups)
10 to 12 ounces milk or semisweet baking chocolate, chopped
3 tablespoons shortening
Instant espresso coffee (dry)

Steps:

  • Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  • Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
  • Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
  • Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
  • Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 30 mg

THE BEST EVER CHICKEN NUGGETS



The Best Ever Chicken Nuggets image

This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Provided by Nichole

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 6

vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks

Steps:

  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
  • Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g

EASY, NO-BAKE NUTELLA® PIE



Easy, No-Bake Nutella® Pie image

I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!

Provided by Christina

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®), divided
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
  • Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
  • Refrigerate until well chilled, 4 hours to overnight.

Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g

CHERRY NUGGET PIE



Cherry Nugget Pie image

Make and share this Cherry Nugget Pie recipe from Food.com.

Provided by katybugkaren

Categories     Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (16 ounce) can sour pitted cherries, drained
1/4 cup lemon juice
1 cup of chopped pecans
1 (14 ounce) can sweetened condensed milk
1/2 pint whipped cream
1 graham cracker pie crust

Steps:

  • Mix the cherries, lemon juice, pecans and sweetened condensed milk.
  • Fold in whipped creme.
  • Pour mixture into pie crust.
  • Chill for 2 hours.

Nutrition Facts : Calories 619.7, Fat 31.1, SaturatedFat 8.2, Cholesterol 30.1, Sodium 330.1, Carbohydrate 81.2, Fiber 3, Sugar 53, Protein 9.5

ROASTED NUGGET POTATOES



Roasted Nugget Potatoes image

An easy dish to prepare that looks and tastes great. Recipy can be easily increased, and amounts of seasonings can be changed to your prefrences.

Provided by Luv4food

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs small white potatoes
2 tablespoons olive oil or 2 tablespoons canola oil
1 teaspoon paprika
1/2 teaspoon chili powder (not spicy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/4-1/2 teaspoon cayenne powder (or to taste)

Steps:

  • Preheat oven to 400°F.
  • In bowl mix together oil and spices and herbs.
  • wash and quarter potatoes.
  • Put potatoes into oil mixture and toss to coat.
  • When oven is heated, put potatoes onto a cookie sheet and pop into the oven, for about 25-30 minutes depending on your oven.
  • Watch them in the last 10 minutes, they don't taste so good burnt.
  • Potatoes are done when a fork easily goes into a large piece of potato, and skin is crispy.

GOLDEN SQUASH PIE



Golden Squash Pie image

Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 11

4 eggs
4 cups mashed cooked butternut squash
1 cup buttermilk
1/4 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 unbaked pastry shell (9 inches)
Ground nutmeg, optional

Steps:

  • In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 349mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

NUGGET PUDDING I



Nugget Pudding I image

Steamed cereal pudding with lemon accents.

Provided by Sallie

Categories     Desserts     Custards and Pudding Recipes

Time 55m

Yield 8

Number Of Ingredients 7

4 tablespoons butter
1 cup white sugar
1 lemon, juiced and zested
¼ cup all-purpose flour
¼ cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
2 eggs, separated
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl cream together butter, sugar and lemon rind with electric mixer. Blend in flour and cereal. Beat in egg yolks, lemon juice and milk. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into butter mixture and pour into an 8x8 inch baking dish.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 to 45 minutes, or until pick inserted in center comes out clean.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 33.9 g, Cholesterol 64 mg, Fat 7.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 4.4 g, Sodium 112.9 mg, Sugar 26.9 g

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