French Silk Pie

Without Question, The Greatest Pie recipe Ever

French Silk Pie

Pre-Baked Pie Crust

1 cup butter

1 1/2 cup sugar

3 ounces unsweetened chocolate, melted and cooled

2 tsp vanilla

4 eggs (or 1 cup of egg product is you're scared of raw eggs)

Whipped cream (slightly sweetened)

Beat sugar and butter until sugar is not grainy. Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 1 hour. Top with whipped cream and a little grated chocolate. Chill 2 more hours. Store in refrigerator.

Mexican Wedding Cookies

Mexican Wedding Cookies (Also Known As Snowballs)

Typically I don't like cookies with nuts, so you'll rarely see me post them but these cookies wouldn't be the same without the nuts. In fact they'd just be shortbread, so the nuts are essential. The first time I heard about Mexican Wedding Cookies was in my Spanish class in junior high (Turpin High School). We were having a Cinco De Mayo party and I had to bring a Latin treat to share. So my mom suggested I make Mexican Wedding cookies and so I did and we all loved them. This is the 1st time I personally have made these since, and they were just as good as I remembered.

Mexican Wedding Cookies

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped Pecans

PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.
SHAPE dough into 1 or 2 inch balls. Roll each ball in remaining 1/2 cup powdered sugar and then place on baking sheets.
BAKE 10 min. or until bottoms of cookies are lightly golden. Roll warm cookies again in remaining 1/2 cup powdered sugar until evenly coated.

TollHouse Cookies

TollHouse Cookies (Improvised!)

1 Cup Butter Flavored Crisco
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
2 Teaspoons Vanilla
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3 Cups Flour
2 Cups Chocolate Chips

Cream Crisco with sugars. Add eggs. Beat till light and fluffy. Beat in Vanilla, Salt, Baking Soda, and Baking Powder. Gradually mix in Flour and Chocolate Chips until fully Incorporated. Drop 1/4 cup sized balls of dough onto cookie sheet. Bake at 350 for 12 minutes.

Pumpkin Pie

This is the easiest and creamiest pumpkin pie recipe out there. To make sure you don't get any egg shells in your pie, crack the eggs in a separate bowl 1st and look closely to make sure there are no shell pieces before adding the eggs to the rest of the ingredients.

Condensed Milk Pumpkin Pie!!!!

1 unbaked deep dish pie crust

1 can (15 oz) Pumpkin

1 can (14 oz) sweetened condensed milk

2 eggs, slightly beaten

1 Tbs pumpkin pie spice

1. Preheat oven to 425°F. 2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust. 3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack.

Samoa Bars

Mine don't look as good. I'm weird and used a 9x9 instead so theyre extra thick. Thick or not however, these bars are so dang good! They do tast exactly like the girl scout samoa cookies.
For the recipe, just click on this link... Samoa Bars

Crisco Cookies

Crisco Cookies

All day long Ive been craving chocolate chip cookies made with shortening, not butter. Why? I don't know. So I drove to Wallmart in the rain at 11pm tonight just to buy Crisco. I used the recipe on the Crisco pkg. but changed it up a bit. They turned out lovely, of course.

Crisco cookies (my version)

3/4 cup butter flavored Crisco

3/4 cup brown sugar

1/2 cup granulated sugar

1 egg

2 T milk

1 T vanilla

3/4 t baking soda

1 t salt

2 1/3 cups flour

2 cups chocolate chips

Beat together Crisco, brown sugar, and white sugar till light and fluffy. Beat in egg, milk, vanilla, baking soda, and salt. Gradually mix in flour and chocolate chips till well mixed. Drop dough by rounded tablespoonfuls onto cookie sheets. Bake at 350 for 10 minutes. Makes 2 dozen cookies.

Spaghetti Pie

Im not much of a cook Im much more of a baker, so when I do cook its easy cooking. What Im trying to say is, I rarely make things from scratch. For me its usually mixing together a bunch of pre-made products and calling it a recipe. So I looked in the fridge today and saw an unoppened carton of ricotta cheese and I realized I had never used ricotta in a recipe berfore. So I was trying to decide between gnocchi and spaghetti pie and then I finally decided on spaghetti pie just because I know my dad would like it. Gnocchi just felt a little too risky. So I found a recipe in the BH&G cookbook but did a whole lot of imrovizing to where its definitly not the same recipe but it was definitly delicious and super easy so here you go...

Spaghetti Pie

6oz uncooked spaghetti

2 T butter

1 egg, beaten

1/2 cup parmesan, divided

1 15 oz container ricotta cheese

1 egg

2 T minced onion

1 T minced garlic

1 t salt

1 16 oz jar spaghetti sauce

1/2 LB ground Beef (or turkey or sausage)

1 cup mozzerella

Boil noodels 10 minutes. Drain noodles & return noodles to pan. Add butter, 1 egg, & then 1/4 cup parmesan. In seperate bowl; mix remainig parmesan with ricotta, 1 egg, onion, garlic, & salt. In another seperate bowl; mix spaghetti sauce & beef. Press spagetti mixture on base of 9x9 glass casserole dish. Top with ricotta mixture spreading evenly. Top the ricotta layer with the sauce/meat mixture spreading evenly. Bake at 350 for 15 minutes . Top the sauce/meat layer with mozerrela cheese covering the entire casserole. Bake at 350 for an additional 10 minutes.