Nacho Pot Pie Bake
- 1 bag (11 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
- 1 can (10 3/4 oz) fiesta nacho cheese condensed soup
- 1/4 cup water
- 2 cups shredded deli rotisserie chicken
- 1 can (15 oz) black beans, drained, rinsed
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 1 1/2 teaspoons chili powder
- 2 cups coarsely broken tortilla chips
- Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
- In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
- Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
Apple and Pumpkin Pie Roll-Up
- 1 can Pillsbury™ refrigerated classic pizza crust
- 3 oz cream cheese, softened
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 2 tablespoons packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 cup canned apple pie filling
- 3/4 cup powdered sugar
- Heat oven to 400°F. Lightly spray large cookie sheet with cooking spray.
- Unroll 1 can Pillsbury™ refrigerated classic pizza crust on cookie sheet; press dough into 14×9-inch rectangle. Bake 8 minutes; set aside.
- In medium bowl, beat 3 oz softened cream cheese until smooth and creamy. Add 3/4 cup canned pumpkin (not pumpkin pie mix), 2 tablespoons packed brown sugar and 1/2 teaspoon pumpkin pie spice; continue mixing until combined.
- Spread 1 cup canned apple pie filling along one short edge of crust in straight line. Spread pumpkin-cream cheese mixture evenly over remaining part of crust.
- Working from the edge with the apple pie filling, carefully roll up crust, being cautious not to squeeze too much, so filling does not come out the sides. Place roll-up in ungreased 9×5-inch loaf pan, seam side down. Bake 8 to 10 minutes or until outside is light golden brown. Cool in pan 1 hour.
- In small bowl, mix 3/4 cup powdered sugar and 1 to 2 tablespoons water until smooth, adding more water for thinner consistency if desired. Drizzle over roll-up. Slice and serve!
Flower shaped Mini Lemon Curd Tarts
Mini Lemon Tarts:
- 1 unbaked pie crust
- 1 jar lemon curd
- 1 T. powdered sugar
- mini muffin pan
- flower shaped cookie cutter
- Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
- Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
- Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
- Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
- Fill each shell with a few teaspoons of lemon curd.
- Dust the powdered sugar over the tops. Voila!
- 1 Tbsp olive oil
- 1 small yellow onion
- 1 clove garlic
- 1 cup cottage cheese
- ¼ cup parmesan cheese
- ⅛ tsp ground nutmeg
- ½ tsp salt
- 10-15 cranks fresh cracked pepper
- 2 large eggs
- 16 oz. frozen cut spinach
- 1 sheet (8 oz.) puff pastry
- 2 Tbsp flour for dusting
- 1 large egg
- Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
- While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
- Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
- Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
- Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
- Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.
Yogurt Fruit Tart
- 15 Medjool dates, soaked in warm water for 10 minutes1
- 1 and 1/2 cups raw unsalted cashews2
- 1 cup Greek yogurt (I use vanilla, but any flavor works)
- assorted sliced fresh fruit
- Spray the bottom of a 9-inch tart or cake pan or a pie dish with nonstick spray and line the pan with parchment paper on top. Set aside. (The spray helps the parchment stick to the pan, making spreading the crust easier. The parchment prevents the crust from sticking to the pan. If you don’t mind the taste of nonstick spray on the crust, you don’t have to use parchment. Just spray the pan with the nonstick spray and add the crust.)
- Make sure your dates are soft by soaking in warm water for 10 minutes. Make sure you drain them and chop in half before using.
- Pulse the dates and cashews together until thick “dough” is formed and the cashews are all broken up, as pictured above. The dough will be moist from the oil in the nuts. Press evenly into prepared tart pan and partly up the sides.
- Spread the yogurt on top of the crust. Decorate with fresh fruit. Slice, serve, enjoy.
- Make ahead tip: The crust can be made 1-2 days in advance. Cover tightly and keep in the refrigerator until ready to serve. Continue with step 4. Store leftovers in the refrigerator.
Mini Blueberry Galettes
- 1 package Storebought Pie Crust (2 Rounds Of Dough)
- 2 cups Blueberries (generous)
- 1/4 cup Sugar, Plus Extra For Sprinkling
- 2 Tablespoons Cornstarch
- 1 whole Lemon
- 1 teaspoon Vanilla Extract
- Pinch Of Salt
- 1 whole Egg
- 1 Tablespoon Water
- Whipped Cream, For Serving
Preheat oven to 425 degrees.
Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it’s all combined.
Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).
Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.
Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.
Serve warm or at room temperature with a dollop of whipped cream. Divine!
Raspberry Nectarine Pie
- Premade pie-crust
- 5-6 nectarines, pitted and sliced
- 2 cups raspberries
- ⅔ – 1 cup cups sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 egg white
- coarse sparkling sugar
- Toss the nectarine slices and raspberries with ⅔ cups sugar in a large bowl. Cover with saran wrap and let sit for 30 minutes.
- Unroll the pie crust and drape it over a 9 inch pie pan. Freeze for about 30 minutes.
- Drain the fruit in a large colander, and toss with the lemon zest, lemon juice and cornstarch. Taste the fruit; if it’s still tart, add the additional sugar.
- Fill the crust with the fruit mixture.
- Roll out the other pie crust, and cut it into ¾” strips with a pizza cutter (I use the side of the crust box as a guide to ensure I have straight lines).
- Arrange the lattice top. Trim the excess dough around the edges- allowing a little overhang- then crimp the edges with your fingers (or use the tines of a fork to secure the edges).
- Brush the top with an egg white, then sprinkle with coarse sparkling sugar.
- Bake on the bottom rack of a preheated 425 degree oven for 25 minutes. Cover the edges with strips of aluminum foil, then reduce the heat to 375 degrees and bake for another 25-30 minutes.
- Allow the pie to cool for atleast two hours on a wire-rack before serving.
- Store at room temperature, loosely covered with saran wrap.