Pillsbury To The Rescue

candy_bar_pieAs many of you know already, I am doing Christmas Eve dinner at my house.  Now, last time I did this, I catered it.  This year we are making dinner.  I have never ever ever made a turkey in my life.  I have never made real mashed potatoes either (I am great at instant though!  LOL).  Needless to say, I am a tad worried about Christmas Eve dinner especially now that my husband has informed me that he didn’t take off (if looks could kill . . .).  However, in this insanity I call my life, there is one thing I can count on.  Dessert.

I have to thank Pillsbury for making dessert so much easier for me.  I’m all about easy cooking, and once again, they have come through for me.  Did you know that Pillsbury has pie crusts?  All you need to do is roll them out in your pie pans!  How much easier does it get than that?  Now, they also save you when you are looking for an easy pie to make for dessert too.  By checking out Pillsbury‘s website, you can find a ton more pie recipes.  How does this one sound?

Candy Bar Pie

Prep Time: 20 Minutes
Start to Finish: 3 Hours 40 Minutes

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
5 bars (2.07 oz each) chocolate-covered peanut, caramel and nougat candy
4 packages (3 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter

Topping
3 tablespoons whipping cream
2/3 cup milk chocolate chips

Heat oven to 450°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 5 to 7 minutes or until very light golden brown. Cool while preparing filling. Reduce oven temperature to 325°F.

Cut candy bars in half lengthwise; cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in 1 egg at a time until well blended. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces. Bake at 325°F for 30 to 40 minutes or until center is set. Cool completely on cooling rack, about 2 hours.

In 1-quart saucepan, heat whipping cream until very warm. Remove from heat; stir in chocolate chips until melted and smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving. Cover and refrigerate any remaining pie.

Do you have any tricks that you use for your pies?  Any time saving tips like using Pillsbury Pie Crusts?

Tip Of The Day

A fried egg, sunny side up.

To test an egg for freshness, place it in a bowl of cold water.  A fresh egg will sink to the bottom.  An older egg will start to skim the water’s surface.  A stale egg will float and should be thrown away.

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Slow Cooker Lasagna

When you have a husband who doesn’t get home at the same time every night, you need some good slow cooker recipes in your back pocket.  This easy to make slow cooker recipe is a winner in my house. It also will leave you with leftovers to eat and enjoy.

Slow Cooker Lasagna
 
Author:
Ingredients
  • 1 lb ground beef
  • 1 onion chopped
  • 2 tsp minced garlic
  • 1 (29 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1½ tsp salt
  • 1 tsp dried oregano
  • 1 (12 oz) package of lasagna noodles
  • 12 oz cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 lb shredded mozzarella cheese
Instructions
  1. In a skillet, cook the ground beef, onion, and garlic until brown. Stir in the the tomato sauce, tomato paste, salt, and oregano. Cook until heated through.
  2. In a bowl, mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double of layer of the uncooked lasagna noodles. Break to fit the noodles into the slow cooker if needed. Top the noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. Cover and cook on low heat in a slow cooker for 6-8 hours.