Hello, My Taco Pie #25DaysOfPie

Hello again..it’s time for some Taco Pie.

Think of this as your go-to recipe for after all the turkey, ham and roast dinners have been served to excess. I always resort to making something spicy and full of beefy goodness when the leftovers start to get ugh. I need chiles and taco seasonings and cheesiness. Today’s choice comes from the Pillsbury website so keep it close by to use when you need a kick for dinner.

taco pieBehold, the Taco Pie.

Taco Pie
Serves 6
Taco in a pie form. Spicy and crunchy!!
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Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
475 calories
29 g
96 g
31 g
22 g
11 g
240 g
864 g
3 g
1 g
16 g
Nutrition Facts
Serving Size
240g
Servings
6
Amount Per Serving
Calories 475
Calories from Fat 269
% Daily Value *
Total Fat 31g
47%
Saturated Fat 11g
57%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 96mg
32%
Sodium 864mg
36%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
19%
Sugars 3g
Protein 22g
Vitamin A
21%
Vitamin C
11%
Calcium
16%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1
  2. to 1 1/4 lb. lean ground beef
  3. 1
  4. (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
  5. 1/2 cup water
  6. 1/3
  7. cup sliced stuffed green olives or pitted ripe olives
  8. 1
  9. (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
  10. 1 1/2
  11. to 2 cups crushed corn chips
  12. 1
  13. (8-oz.) container (1 cup) sour cream
  14. 6
  15. slices American cheese or 4 oz. (1 cup) shredded Cheddar cheese
  16. Shredded lettuce, if desired
  17. Avocado slices, if desired
Instructions
  1. Heat oven to 375°F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.
  2. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.
  3. Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.
  4. Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.
Notes
  1. To make ahead, assemble pie and cover with foil; refrigerate up to 2 hours before baking. Uncover; bake as directed above. To reheat, bake, uncovered, at 350°F for 10 to 15 minutes or until hot. Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.
beta
calories
475
fat
31g
protein
22g
carbs
29g
more
the robot mommy http://therobotmommy.com/
Think Super Bowl Sunday, Think an easy treat during your New Year’s Eve gathering, Think tonight’s quick and easy dinner.

Cheers!

t.r.m

All photos and information credit to Pillsbury. I received no compensation for this post.

Cranberry Sugar Pie (with a cherry twist) #25DaysOfPie

You should use the term sugar pie to make any conversation more interesting. Like “You know, I might have to take tomorrow off, sugar pie”. Then again…maybe not.

But putting the words “sugar” & “pie” together in the same sentence could get you anything that you want. Or maybe you just make this pie.

I adapted it from the Cranberry Sugar Pie recipe found in the Food Network Magazine from Alex Guarnaschelli. IMG_4184Her version includes many fresh cranberries, pears and a double crust. Mine is a little different but completely inspired by Alex’s. Plus I added some cherries for a bit of a twist. Sweet and tart and yummy.

Cranberry Sugar Cherry Pie
Serves 6
I created this adaption of Alex's Sugar-Cranberry Pie with just a single crust and a little bit of cherry filling.
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1341 calories
163 g
10 g
73 g
11 g
20 g
432 g
807 g
57 g
9 g
49 g
Nutrition Facts
Serving Size
432g
Servings
6
Amount Per Serving
Calories 1341
Calories from Fat 648
% Daily Value *
Total Fat 73g
113%
Saturated Fat 20g
98%
Trans Fat 9g
Polyunsaturated Fat 20g
Monounsaturated Fat 29g
Cholesterol 10mg
3%
Sodium 807mg
34%
Total Carbohydrates 163g
54%
Dietary Fiber 8g
34%
Sugars 57g
Protein 11g
Vitamin A
6%
Vitamin C
31%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Crust
  1. 1 tablespoon butter
  2. 5 cups all-purpose flour, plus more for dusting
  3. 2 teaspoons granulated sugar
  4. 2 teaspoons salt
  5. 2 cups shortening
  6. 2/3 cup plus 2 tablespoons ice water
The Filling
  1. 1 tablespoon butter
  2. 1/2 can of cherry pie filling
  3. 1 1/2 cups sugar, divided
  4. 3 whole cloves
  5. 1 teaspoon fresh lemon juice
  6. 1 tablespoon light corn syrup
  7. 1 tablespoon cornstarch
  8. 1 tablespoon fresh orange zest
  9. 1/2 bag (24 ounces) fresh cranberries
Instructions
  1. For the pie crust: Grease a pie tin with the butter. Clear and clean off a large, flat surface. Lightly flour the area.
  2. Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
  3. Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
  4. Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
  5. For the filling: Heat the butter in medium saute pan. Add the cranberries and saute until tender, 2 to 3 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool in a bowl.
  6. Combine the remaining 1 cup sugar, lemon juice, 1 corn syrup, cornstarch, and orange zest and mix.
  7. Combine the CHERRY FILLING and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
  8. To assemble: Preheat the oven to 425 degrees F.
  9. Pour the filling onto the bottom pie crust. OPTIONAL: Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
  10. Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.
  11. When cooled, sprinkle the granulated sugar over the top of the pie, cut into slices, and serve with ice cream, if desired.
beta
calories
1341
fat
73g
protein
11g
carbs
163g
more
Adapted from from Alex Guarnaschelli's Sugar Cranberry Pie from Food Network
the robot mommy http://therobotmommy.com/

Try this as your Cranberry choice for Christmas. Make it ahead of time and keep it chilled. It’ll be a perfect alternative to pumpkin and pecan pies. :)

Cheers!!!

t.r.m.

 

 

Chocolate Pie #25DaysOfPie

CAPTAIN!!! I can see the summit!!!

That’s right! 5 more days left of 25 Days Of Pie!! It’s coming on the last few crazy pie recipes and today’s is no slob. It’s simplicity is what makes it amazing. A thick chocolate pudding in a baked crust. You can go store-bought or homemade. Even graham cracker crust would be great here!

I present to you the Chocolate Pie ( ala Ree Drummond aka The Pioneer Woman)

chocpiereedrummondIt’s what pie is when you combine love and a Sunday feast.

Chocolate Pie
Serves 10
Rich and decadent. This pie is all chocolate and super simple.
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415 calories
57 g
89 g
19 g
5 g
9 g
154 g
197 g
43 g
0 g
9 g
Nutrition Facts
Serving Size
154g
Servings
10
Amount Per Serving
Calories 415
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 197mg
8%
Total Carbohydrates 57g
19%
Dietary Fiber 2g
6%
Sugars 43g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
11%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
  2. 1-1/2 cup Sugar
  3. 1/4 cup Cornstarch
  4. 1/4 teaspoon Salt
  5. 3 cups Whole Milk
  6. 4 whole Egg Yolks
  7. 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
  8. 2 teaspoons Vanilla Extract
  9. 2 Tablespoons Butter
  10. Whipped Cream, For Serving
Instructions
  1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
  2. Pour in milk and egg yolks, and whisk together.
  3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
  4. Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
  5. Cut into slices and serve with whipped cream!
beta
calories
415
fat
19g
protein
5g
carbs
57g
more
the robot mommy http://therobotmommy.com/
 I’ll be posting my pie in a little bit. I might be showing you pics of me eating because CHOCOLATE!!!

Cheers!

t.r.m.

The Peanut Butter and Chocolate Twix Pie #25DaysOfPie

IMG_4138Candy bars are the bane of my existence. I’ll admit that my sweet tooth takes over and I’ll ignore my veggies. Frozen candy bars are especially tempting. So I come across this “Twix” pie; cookie crust, peanut butter and chocolate mixed with whipped topping. I adapted the recipe a bit, choosing to drizzle (although heavily) the chocolate instead mixing it with cream. I’m a rebel, I know.

It comes out a bit sloppy but no less delicious. Plus what doesn’t taste better with whipped cream? Here’s the PB and Chocolate Twix pie:

Chocolate PB Twix Pie
Serves 8
A pie that duals as a candy bar
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Prep Time
15 min
Prep Time
15 min
481 calories
34 g
39 g
35 g
11 g
15 g
122 g
322 g
28 g
0 g
17 g
Nutrition Facts
Serving Size
122g
Servings
8
Amount Per Serving
Calories 481
Calories from Fat 305
% Daily Value *
Total Fat 35g
54%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 39mg
13%
Sodium 322mg
13%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Sugars 28g
Protein 11g
Vitamin A
9%
Vitamin C
0%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of shortbread cookie crumbs (like Lorna Doone, about 30 cookies)
  2. 6 tablespoons butter, melted
  3. 8 ounces low-fat cream cheese, room temperature (or you can use regular)
  4. 1 cup peanut butter (I use Skippy Naturals, you can also use regular. If using reduced fat, you may need to lower the amount of sugar.)
  5. 1/2 cup granulated sugar
  6. 1 teaspoon vanilla extract
  7. 2 ounces semi-sweet chocolate
  8. 1 1/2 containers (8 ounces each) Cool Whip (fat-free, regular, or sugar-free)
Instructions
  1. Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.
  2. Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust.
  3. Melt semi-sweet chocolate in a microwave safe bowl in 30 second increments, stirring between each. They should melt and be smooth in about a minute. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie.
  4. Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.
Notes
  1. Note: I just melted chocolate in the microwave in 1 min intervals until I could drizzle it. I got a little crazy with it, as you can tell
  2. This is a make ahead pie. With the required 4 hour chill, you need to plan ahead :)
beta
calories
481
fat
35g
protein
11g
carbs
34g
more
Adapted from by me, but only slighty :)
the robot mommy http://therobotmommy.com/

Why would you not want to make a candy bar pie?? I’m thinking this would be a great birthday pie instead of a cake. Thoughts??

Cheers!!
t.r.m.

Creating a Pie Fail #25DaysOfPie

As we reach the home stretch of these #25DaysOfPie 7 MORE DAYS!!! I’ve noticed that many of you have stated that the recipes look too hard or I just don’t have the time. I get that. I don’t have the time either…really. I also have a 4 year old puling on my legs as I pull something out of the oven. Okay, maybe not when I’m pulling from the oven but as I’m baking and trying to clean up for dinnertime. Either way, it’s like cooking under pressure and it makes a three step pie like the 2 ingredient apple pie seem like a marathon.

Honestly, I’m not the best cook or baker. I screw up. I make plenty of mistakes. when I created the cookie cups I forgot to spray those damn muffin pans. I used the sugar crumbs for ice cream toppings so not a total fail. But still. I’m not immune to the screw-ups. Pie fails happen.

Because of this, I’m a fan of PinterestFail because out there are people who want to create cute, fancy, adorable and amazing to impress the MIL or PTA. But alas, it’s not meant to be. For example:

piefriesThis is a step by step to make Apple Pie Fries ( which I’m considering in the next few days) You blend the filling, coat a pie crust, layer another pie crust, cut with a pretty scalloped cutter, bake and dip into glorious caramel. So easy, right??

piefailfriesUnless you were this lady. She decided to get “creative” or something. Oven to hot, perhaps or fries too full? Either way, lesson learned.

Here’s a nifty idea… Take an already made cream pie slice and dip it into chocolate. Seems like a fairly simple task…

keylimefail…until it’s not. First off, I think this sounds awful. Does everything have to be dipped in chocolate?? Can’t we stick with marshmallows?? Oy.

And then I saw my mini pies. Hey!! I thought those were kind of a cake walk!! KEY POINT: If you don’t know if you should grease the pans or not, just grease them anyways.

minipiefail

And lastly, a kind gesture turns creepy. Save this type of stuff for Halloween, please. I give you: THE EVIL PIE!!

piefail

Tonight and tomorrow I play with Chocolate pie and some Sugar Cranberry pie. I’m also going to make a video of the Crack Pie recipe so you can see it step by step, as requested. Well, that’s the plan anyway.

Despite the fails, please keep baking!!

Cheers,

t.r.m.

 

All Photos courtesy of PinterestFail