Cream Pie (with ice cream)

I've loved this recipe for a long time and wanted easier access to it. :) My favorite is the coconut!

Cream Pie (with ice cream)  Sisters Cafe

1 small package instant pudding
1 cup milk
1 pint (2 c) ice cream, softened
1 pie shell (ready made or homemade graham or pastry, cooked and cooled)

Beat pudding mix and milk for 2 minutes.  Blend softened ice cream into pudding.  Pour into a prepared shell that has been baked and cooled.  I usually use a graham cracker one because I prefer it over pastry, but either one will work!  Chill for at least 2 hours in fridge–I have chilled it quickly in the freezer for 30 minutes to 1 hour with great results!  You can vary the flavors of pudding and ice cream to get different pies.  Top with a dollop of cool whip and the garnishes you choose.  Here are a few ideas to get you started…

*Coconut Cream Pie:  coconut pudding, vanilla ice cream,  and toasted coconut
*Chocolate Cream Pie:  chocolate pudding, chocolate ice cream, and chocolate shavings
*Banana Cream Pie:  banana pudding, vanilla ice cream, and fresh banana slices with drizzled caramel topping
*Lemon Cream Pie:  lemon pudding, vanilla ice cream, and fresh berries

The sky is the limit! With all the ice cream and pudding flavors, you could really get creative!

Source: The Sister's Cafe

Almond Toffee Tart

I made this for Jason's birthday this year and we loved it! (All the words are capitalized - I don't know why.)

Almond Toffee Tart  Our Best Bites

Pastry
2 cups all purpose flour
3/4 cup real butter, chilled
2 egg yolks from large eggs

Filling
1 1/2 cup heavy whipping cream
1 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons fresh orange zest
2 cups sliced almonds, toasted
1/2 teaspoon almond extract
optional: sweetened whipped cream for serving

Equipment: 11 or 12-inch tart pan with removable bottom (see link in post)

Preheat oven to 325. Spray tart pan with nonstick spray and set aside. Prepare crust by cutting flour into butter until crumbly and then adding egg yolks. You may use a food processor, processing until pea-sized crumbs form. Dough will be slightly crumbly. Press dough into pan and up sides. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and increase heat to 375 degrees.

While pastry is baking, prepare filling. Combine cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add almonds and extract. Pour mixture into pastry crust, spread out almonds if necessary into an even layer. Return pan to oven and bake for 45-55 minutes, until the top is bubbly and starting to turn golden brown. **Baking time varies depending on ovens and pan so I highly suggest keeping an eye on it after about 40 minutes.

Place pan on cooling rack and cool completely. This dessert is definitely one that is optimal after it's cooled and set (as opposed to warm.) When ready to serve, remove outer ring on tart pan and slice into small slices. If desired, top with sweetened whipped cream.

Notes: To toast almonds, lay in a baking sheet in a single layer. Bake at 375 degrees, watching carefully and tossing often until golden brown.

Source: Our Best Bites

Crustless Veggie Quiche (110 Calorie)

This was delicious! I added more cheese than called for cause I wasn't counting calories, I wanted my kids to like it - and they did!

110 Calorie Crustless Veggie Quiche  Sally

• 1 1/2 c sliced yellow squash (2 small or 1 very large)
• 1 1/2 c sliced zucchini (2 small or 1 very large)
• 1 lg orange bell pepper, chopped (or any color)
• 2 cloves garlic, chopped
• 1 T ground thyme (or fresh chopped)
• 3 large eggs
• 3 large egg whites
• 3/4 cup milk1
• 3/4 t salt
• 1/4 t freshly ground black pepper
• 2/3 c shredded cheese (blend of cheddar & mozzarella is good)
• 2 T grated parmesan cheese
• 
  
• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, pepper, garlic, and thyme. A little pinch of salt and pepper, too. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture. Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese. Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. 
• 
  
• This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Prep: 25 mins, Total time: 1 hr 25 mins.

1. NOTES: Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take. Recipe tested with both skim milk and unsweetened plain almond milk. Any milk will be OK. Use your favorite cheeses like goat cheese, feta, gouda, etc. If you aren't watching your calories too much, increase to about 3/4 - 1 full cup. Feel free to mix up the veggies and spices.

Source: Sally's Baking Addiction

Pecan Pie

Fam recipe (Davenport)

Abby’s Pecan (or Walnut) Pie

1 c white corn syrup
1 c dark brown sugar
1/3 t salt
1/3 c melted butter
1 t vanilla
3 whole eggs
1 heaping cup shelled pecans (or walnuts)
1 9" unbaked pie shell

Mix syrup, sugar, salt, butter, vanilla. Add slightly beaten eggs. Pour into pie shell. Sprinkle pecans over filling. Bake in a 350 degree oven for ~45 minutes. You can top with whipped cream or ice cream, but even plain, nothing tops this.

Chocolate Banana Pie

Chocolate Banana Pie ‘Hospitality’ brand
1 6oz Graham Cracker pie crust
1 3.9oz box instant chocolate pudding mix
1 ¾ c milk
1 small banana, sliced
8oz non-dairy whipped topping

Mix together pudding mix and milk in a small bowl with a whisk for 2 mins. Fold in ½ cup whipped topping. Pour half of pudding mixture into pie crust. Place banana slices over pudding. Pour remaining pudding over bananas. Top with remaining whipped topping. Refrigerate for 2 hours or until set.

Impossible French Apple Pie

I have not yet tried this, but it's from my mom so I know it's good. I'll make it soon....

Impossible French Apple Pie Mom (via Cindy Woodbury via Bisquick)
2 c sliced pared tart apples
1 ¼ t ground cinnamon
¼ t ground nutmeg
1 c sugar
¾ c milk
½ c Bisquick
2 eggs
2 T margarine, softened
Streusel:
1 c Bisquick
½ c chopped nuts
1/3 c packed brown sugar
3 T firm margarine

Heat oven to 325. Grease large pie plate (10 to 1½ in). Mix apples and spices; turn into plate. Beat remaining ingredients until smooth, 1 minute with beater or 15 seconds in blender on high. Pour into plate. Sprinkle with streusel (mix until crumbly). Bake until knife inserted in center comes out clean, 55-60 minutes. Serve with ice cream or whipped cream.