0 EASY PEACH PIE-CAKE

easy peezy Peach Pie-Cake.
this is a definite go-to recipe that can be whipped up in no time.  i always keep...HIDE...a can of pie filling in the back of the pantry just for this quick and easy cake.  when someone, anyone, comes to visit they always expect a little something sweet from the kitchen and this one never fails.

i know...i have a reputation to keep up and canned pie filling does NOT boost my ratings, but this is one of those
NO-BRAINER...ALWAYS WORKS...ALWAYS TASTY 
desserts that is worth standing in line at the market with canned pie filling in the basket.

it's a fabulous simple sweet treat that can be served as a dessert with ice cream or whipped cream, as a brunch side like a coffeecake with a little fresh fruit and ginger syrup...or i enjoyed it for breakfast with a little vanilla Greek yogurt

try any flavor filling...i must say that fresh fruit will not give the same outcome.  you kinda need that eewey gooey sweet filling that only comes in a can...and besides the can is what makes this so darn EASY.  so go out (to a market far far away) and buy a can of good ol' pie filling, quickly grab what ever flavor and dash home...no one will be the wiser...

EASY PEACH PIE-CAKE

adapted from Don't Forget Delicious

adapted from The Cutting Edge of Ordinary

1/2 cup unsalted butter, room temp.

1 cup AP flour

3/4 cup sugar

1 tsp baking powder

2 large eggs

1 tsp vanilla extract

12 1/2 ounces peach pie filling

powdered sugar to finish

preheat oven to 350 F degrees.  spray an 8 x8 baking pan with non stick spray...set aside

cream the butter and sugar together in a stand mixer or large bowl.  add the eggs one at a time, beating after each addition.  add the vanilla extract.  mix until well combined.  add flour and baking powder and mix until just combined.  the batter will be thick.

spread batter into pan.  it's OK if it's a little uneven because the pie filling will fill in those areas.  take pie filling and scatter all over the top of the batter.

bake for 30-40 minutes until golden brown, or toothpick test in the center.  try to toothpick test in a spot where there is no filling.

cool and dust with powdered sugar.

serve with fresh fruit, toasted pecans, ice cream, creme anglais, ginger syrup or just as-is.  keeps well for a few days covered....if there's any left over.

0 Yogurt and Apricot Pie with Crunchy Granola Crust

once again, i was googling for some healthy cheesecake alternatives and i came across this one from Food and Wine...it's quite delicious...sweet, tart, fresh and creamy with a crunchy oatie crust...

you might want to consider this a "HEALTH-IER" treat.  although it is sweetened with a bit of sugar and preserves, it does contain yogurt with all it's probiotics, the benefits from old fashioned oats and the omegas from almonds.

if you are looking for a truly healthy low-cal dessert i would not consider this one ultra healthy, but very tasty and a good alternative to a heavy cheesecake.  (oooh how i do love me some real cheesecake!)

i adapted the recipe just a smidge by adding a bit more oats to the crust and i used whole wheat white flour...for some reason the words whole wheat flour and oats trick me to think i am being healthy.  i like to eat my sweets for breakfast so this was a perfect sweet treat to start my day without too much guilt.

this would be a great dessert to finish off a fabulous summer Sunday brunch...a light fresh pie and with a few slices of fresh apricots your set for a bright summery treat.

Yogurt and Apricot Pie with Crunchy Granola Crust

from Food and Wine Magazine...slightly adapted

INGREDIENTS

3/4 cup whole wheat white flour

1/3 cup sugar

1/4 cup sliced almonds, crushed

1/2 cup rolled oats, old fashioned

dash of cinnamon

pinch of salt

2 Tbsp unsalted butter

1/4 cup canola oil

1 cup non fat plain Greek yogurt

2 lg eggs, lightly beaten

1/4 cup sugar

3 Tbsp fresh lemon juice

1 tsp pure vanilla

1/2 cup warmed apricot preserves

preheat oven to 350 F

in a large bowl, combine the flour, sugar, almonds, oats, salt, cinnamon.  in a large skillet melt the butter and oil.  add the granola mixture and cook over medium heat, stirring continuously until golden, about 5 minutes.  transfer to a 9 inch pie plate and let cool slightly.

using a flat bottomed glass, gently press the granola evenly over the bottom and side of pie plate to form a 1/2 inch thick crust.  freeze the crust for about 10 minutes, until completely cooled.

NOTE..this crust is a bit difficult to get perfect...it's crumbly, but do your best.

meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice, and vanilla; whisk until smooth.  pour the filling into the pie shell and bake for 25 minutes. until the filling is set, but the center is still slightly jiggly.  let the pie stand at room temperature for 5 minutes.  pour the warm apricot preserves on top of the yogurt and gently spread in an even layer.

refrigerate until chilled, at least 2 hours.  using a warm knife, cut the pie into wedges and serve.

0 Healthy Faux Cheesecake ...

always on the hunt for a healthy treat...?

this Creamy Lime Pie seems just right for both the health conscious crowd...

AND...

for those, such as myself, who prefer filling their calorie quota with PORK BELLY and other various savory indulgences.

this creamy cheesecake looking pie is just right for a light dessert...breakfast even.  all sweet and smooth with a little tang and that graham cracker-ish crust, but it's all good for ya.  made with Fiber One Yogurt, a little lite cream cheese and Fiber One Cereal.

it might look like cheesecake, act like a cheesecake, but you'll know it's yogurt so don't try to pass it off as "cheesecake". 

BUT, i must say...you WILL have yourself a fabulous guilt-free dessert with plenty of room for that late night snack of baby back ribs slathered in extra BBQ sauce.

Creamy Vanilla Lime Yogurt Cheesecake pie

slightly adapted from Fiber One

original with nutritional info found here.

Crust

2 cups Fiber One original bran cereal

1/4 cup melted butter

1 Tbsp corn syrup

1 tsp vanilla

Filling

1 Tbsp cold water

1 Tbsp fresh lime juice

1 1/2 tsp powder unflavored gelatin

4 oz. fat free cream cheese
1/2 tsp lemon extract

4 containers Yoplait Fiber One vanilla yogurt

1/2 cup frozen (thawed) reduced fat whipped topping

1 Tbsp grated lime zest

preheat oven to 350 F.

finely crush the bran cereal in a food processor until it resembles graham cracker crumbs.

in a medium bowl, mix crust ingredients until blended.  press mixture evenly and firmly in bottom and up sides of a 9" pie plate.  bake for 10 - 12 minutes or until firm.  cool completely, about an hour

in a 1 qt. sauce pan, mix water and lime juice.  sprinkle gelatin on lime/water mixture and let stand for 1 -2 minutes.  heat over low heat until gelatin is dissolved.  cool slightly about 2 minutes
NOTE...i did this step in a small glass bowl and then the microwave

in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.  add yogurt, extract and lime juice/gelatin mixture and beat until smooth and well blended.  fold in whipped topping and lime zest.  spoon onto crust.  refrigerate until set...about 2-3 hours

serve with a dollop of whipped topping

0 Chess Pie...Old School

CHESS PIE

this could just be the surprise winner of the year.  

it figures...a good old classic like Chess Pie.

simple ingredients, simple flavors...

SIMPLY DELICIOUS !

what a fabulous, unique pie...naked with nothing on...

or...all dressed up for the party with a dollop of fresh whipped cream and toasted pecans. 

i made 2 of these in a week and they disappeared faster than any other dessert i've made all year...and i make a lot of desserts.

the beautiful cracked top is like a baked meringue cookie and the inside is a soft sweet melt in your mouth custard.

the name is a little odd because it has nothing to do with the game of chess...
i guess there are many controversies about the origin of the Chess Pie.
 it's a Southern specialty, but some say it came from England and evolved from a similar cheese tart...this being "cheese-less"...some say it was named from a piece of furniture that was common in the early South called a pie chest or pie safe (pies under lock and key?!)
or the one i like is the theory that it was originally called "just pie" because it was so simple and plain and the named morphed into "jess-pie"...or Chess pie.
i'm sure there's more theories out there.  i just grabbed a few from Wikipedia and What's cookin' America.

there are a few variations out there that add vanilla, brown sugar, four and or some cornmeal, but i wanted to go with the flat out basic - simple - easy...and you can't get any easier than this.  i'm even proud to admit i went for the store bought pie crust for the first try.  hey...this recipe calls for it.  don't be afraid to take the easy route...the crust is not the star of the show here.  it's all about the cracked meringue top along with the custardy sweet filling.  

i must add that the second pie was made with a crust from my in-house pastry chef, master pie crust maker...MOM...and it did push the pie over the top.  photos are of the store bought because the second one disappeared before i could take a shot.

4 things is all you'll need for 

AUNT MARY'S EASY CHESS PIE

recipe copied below and found at Tasty Kitchen submitted by Sweeteater

4 Tablespoons softened butter

1 1/2 cups sugar

4 large eggs

1 whole pie shell, frozen

cream the sugar and butter together

add eggs one at a time, mixing well after each addition

pour into unbaked pie shell

bake at 350 F degrees for 35-40 minutes

cool completely before serving

0 Impossible Cheeseburger Pie

IMPOSSIBLE CHEESEBURGER PIE...

not so impossible...quite easy in fact.

whip this baby up for Super Bowl Sunday.

it's perfect for that "BIG GUY" breakfast - brunch on game day.

i'll make this quick. it seems my writing "teck neek" (technique) seems to ruffle a few feathers, so let's keep it short and to the point. this blog is meant for FOOD, PHOTOS, lots of FUN and most of all, SHARING. that's the way i look at it so i hope you do to. now...let's get in the kitchen and get stuff dirty!!!

on with the Cheeseburger Pie...i mentioned Impossible Pies last week when i posted about the Ginger Orange Custard Squares. well, since then i have made the Impossible Enchilada Pie (will post later) and this Cheeseburger Pie. both are fabulous, but this Cheeseburger Pie is a winner. i think i liked it best for it's simplicity and the fun factor of a burger in a pie. my first slice was devoured served over a nice crisp salad, but i think for a party it would be fun to serve with all the sides and condiments that you would serve with burgers. like a bacon, avocado cheeseburger?...with some diced green chilies? homemade relish? caramelized onions?...well, obviously you could go a little crazy. like i said, i totally enjoyed the simplicity of it on it's own if your not into all that extra work of slicing, dicing and dishing.

did i forget to mention this is LOW-CARB and LOW-FAT??? !!!

IMPOSSIBLE CHEESEBURGER PIE

adapted from Ellen's Kitchen

i decided to make this a bit more healthy by using ground turkey, 1/2 cup nonfat-1/2 cup whole milk and substituting 2 egg beaters and 1 egg white for the 2 whole eggs. i also used reduced fat sharp cheddar cheese. season the ground meat to your taste. i used cumin, Mex. chili powder, garlic salt and a bit of oregano.

(original recipe below)

2 cups (1 lb.) cooked ground beef

1 cup chopped onion

2 finely chopped garlic cloves (optional)

1 cup milk

1/2 cups baking mix

1/2 teaspoon salt

2 large eggs...use real eggs, it's better

1 cup shredded Cheddar cheese

Heat oven to 400 degrees. Grease 9-inch pie plate. Cook ground beef and onion until beef is brown, drain. Stir in salt. Spread in pie plate, sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 25 minutes(30-35 at high altitudes) or until knife inserted in center comes out clean. Makes 6 servings.

IMPORTANT NOTE...mine was definitely NOT done after 25 min. it was, however, getting nice and brown on top. when i stuck the knife in it was really wet so i tented with foil and kept it in for approx 10 minutes longer. just make sure you do the test because the top can be deceiving. also i let mine set for about 10 min before cutting and serving.

Variation: IMPOSSIBLE MEXICAN PIE: Season cooked drained hamburger with taco seasoning mix. Add 1 small can (4-6 ounces) drained diced green chilies. Garnish finished pie with chunky salsa and sour cream.

APROX. nutrition for 6 servings

using 85%-15% ground beef

2% milk

low fat Lifetime sharp cheddar cheese

real eggs

calories...268

fat...14.1g

sodium...477mg

carbs...11.8g

fiber...1.4g

protein...22.4g

calcium...24%