Sunday, June 12, 2011

Chocolate Chip Cookie Pie

So today I was looking at recipes from Goosberry Patch (blog is linked here) and happened across this chocolate chip cookie pie recipe and it looked so good I had to try it today! It turned out great and the "no-roll" pie crust is so flaky! It is very easy to make and the hardest part is waiting for it to cool! Try it! YUM!!

Chocolate Chip Cookie Pie

1 unbaked pie shell (*see no-roll pie crust below)
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 325 degrees F.

Beat the eggs, on high, until foamy. Beat in the flour and then both sugars. Beat in the butter. Stir in the chocolate chips and nuts. Spoon into the pie crust and bake for 55-60 minutes. Cool on a wire rack.

For the topping:
Melt 1/4 cup chocolate chips. Add about a 1/2 teaspoon oil. Stir and pour into a zipper bag. Cut of a tiny corner and drizzle over the pie.

No Roll Pie Crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk.

Whisk the flour, salt and sugar together in a bowl. Measure the oil, add the milk and whisk. Pour the oil/milk mixture over the flour mixture. Stir with a fork until it is completely mixed together and the flour is damp. Press the dough evenly over the bottom of the pan, then up the sides and a little bit up the rim.

Now for this recipe you want to use it as an unbaked crust. Pour your batter right into this crust.

If you need this crust for a different recipe that calls for a baked crust, simply prick the crust several times with a fork and bake in a preheated 425 degree F oven for 12-15 minutes. Cool and fill as desired.

To use this for a savory dish, just eliminate the sugar.

Thanks to
A Little Bit Crunchy A Little Bit Rock and Roll for the recipes!!!! Yummy!!!! That no roll crust is great!!! It will be the only crust I use from now on!!!

Saturday, June 11, 2011

Pasta Salad

One of our favorite summer meals was pasta salad. Rick could eat a whole bowl at one time! It is simple and very, very good - especially this time of year with all the fresh tomatoes, onions and peppers! I was at Wal Mart today and saw the pasta we always used, so I bought some and made a bowl of pasta salad. It was very, very good, even with store bought tomatoes! Here it is, enjoy!

Our favorite pasta.....use your favorite!

Pasta Salad

Boil and drain one box your favorite pasta in salted water, cool. While pasta is cooking and cooling, chop 2 vadilia onions, 2 to 3 large tomatoes, one green bell pepper and one red bell pepper. I like to chop them into the large bowl I am going to mix the salad in so the vegetable flavors can meld while the pasta is cooling.

After the pasta has cooled, pour it into the chopped vegetables and mix well. Stir in several tablespoons Miracle Whip salad dressing or mayonnaise (your preference) and chill.

We made this our supper many, many days in the summer and sometimes there would be enough left for lunch the next day. It is also very tasty served slightly warm after first making. It was one of Rick's favorites!