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?

Libby’s Back To The Table

I’m lucky that my kids are still little, so they have no choice that we have family dinners almost every night.  However, I know many families that family dinners have fallen to the wayside to the activities of their children.  I love that Libby’s has teamed to together with Sara Evans to get families to eat together again in a program called Get Back To The Table.  This site is awesome to help you get your family back into doing family dinners.

Don’t know what to make for supper tonight (This is me every night – lol)?  Libby’s has a CANvenient Recipe Database you can check out and find some great dinner recipes.  There are also coupons, mealtime strategies, the 5 reasons you should be having dinner together tonight, and even a Q&A with Sara Evans.  Did you know that between her and her husband they have nine kids!!!

Make sure you also check out the Get Back To The Table site also because they are running an awesome contest.  You can win dinner backstage with Sara Evans!  All you need to do is tell them how you get your family around the kitchen table!  (And if you have some good tips and hints, make sure you let me know too!)

Chicken Enchilada Tart

 

 

Chicken Enchilada Tart
 
Author:
Ingredients
  • 1 tbsp vegetable oil
  • ½ cup chopped onions
  • 1 cup frozen corn
  • 3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
  • ½ cup sour cream
  • 1½ cups shredded colby monterey jack cheese
  • 1 can enchilada sauce
  • 1 can Pillsbury refrigerated pizza crust
Instructions
  1. Heat over to 400 degrees F. Spray 15x10x1 inch pan (I used a cookie sheet) with cooking spray.
  2. In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and ½ cup of the cheese. Let this cool for about 5 minutes.
  3. Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about ¼ cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.
  4. Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine -- Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.
  5. To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.