4 cups fresh or frozen (and thawed) corn kernels
2 cups sharp cheddar cheese, grated, divided
1/2 yellow onion, finely chopped
3 large eggs
2 cloves garlic, minced
3/4 cup breadcrumbs, divided
2/3 cup half-and-half
3 tablespoons unsalted butter, divided
3 1/2 tablespoons fresh chives, plus extra for garnish
1/2 teaspoon chili powder
1/2 teaspoon paprika
kosher salt and ground pepper to taste
1. Preheat oven to 375 F and lightly grease a pie dish with butter or non-stick spray.
2. Melt 2 tablespoons butter in large skillet over medium-high heat and saute onion until soft and translucent, about 6 – 8 minutes. Season with salt and pepper.
3. Add garlic and cook for another 1-2 minutes, or until fragrant, then transfer mixture to a large bowl.
4. Add corn, milk, 1 1/2 cups cheddar cheese, 1/2 cup breadcrumbs, chives, salt and pepper to the bowl with the onion. Mix until combined.
5. In a separate bowl, beat eggs with chili powder and paprika, then stir mixture into bowl with corn and onion until incorporated. Pour mixture into greased pie dish.
6. Microwave remaining 1 tablespoon butter until melted. Let cool slightly, then whisk together remaining breadcrumbs, cheese, and chives.
7. Evenly sprinkle breadcrumb mixture over corn, then place pie dish in oven and bake for 35 minutes, or until corn is puffed up and edges are starting to brown.
8. Remove from oven and let cool 5 – 10 minutes, then top with more chives or paprika.
Submitted by Angie B.
1/2 Cup butter
3/4 Cup sugar
2 sq. unsweetened chocolate
2 Cups whipped topping
1 prebaked pie shell
Optional: 1/2 tsp flavored extract (mint, peppermint); candy garnishes
1. Melt chocolate and cool.
2. Cream together butter and sugar. Add the cooled chocolate to the butter and sugar. Add the optional flavored extract.
3. Add the eggs one at a time, beating at high speed for 5 minutes after each egg.
4. Fold in the whipped topping, do not continue to beat.
5. Pour into prebaked pie shell.
6. Add optional garnishes.
Note: Do not make more than 2 recipes at a time.
Submitted by Lynsley H.
Refrigerated pie crust
Canned pie filling (pick your favorite!)
Mason jar lids
1. Preheat oven to 375 F.
2. Flip the inside of the mason jar lid upside down so that the rubber ring is facing downward. Spray lightly with baking spray. Set aside on a baking sheet.
3. Roll out your pie crust and use a lid to cut out pie crust tops and bottoms. Make sure you have plenty of space around the outer lid for your bottom crust so that you’ll have enough left to seal the top and bottom together.
4. Place the larger circles in the bottom of the mason jar lids, then fill with the pie filling. Use about 2-3 tablespoons per pie. Do not overfill or it will burst.
5. Brush water around the edges of the pie crust, then place the top crust on. Make sure each crust has a few slits in it. Seal edges together with a fork.
6. Brush the tops with an egg wash, then sprinkle with sugar.
7. Bake 20-25 minutes or until filling is bubbly and crust is golden brown.
Submitted by Dotty C.
1 1/2 cups finely ground graham cracker crumbs
1/4 cup white sugar
6 tablespoons butter, melted
1 box instant chocolate pudding
1 box instant vanilla pudding
1% or 2% milk
1 box of instant butterscotch pudding (optional)
Optional additional toppings: whipped cream, chocolate chips, banana slices
Instructions for Crust:
1. Preheat oven to 350 F.
2. Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into a 9 inch deep dish pie plate.
3. Bake for 8 – 10 minutes or until desired texture. A longer bake time typically makes the crust harder.
4. Allow pie crust to cool completely before adding filling.
Instructions for Filling:
1. In either separate bowls or rinsing between batches, prepare each pudding box mix following the box’s pie making instructions, which call for less milk than regular pudding.
2. Layer the vanilla pudding on the crust, then the butterscotch pudding (if being used), and finally the chocolate pudding on top.
3. Refrigerate the pie for at least an hour before serving to allow pudding to firm.
4. Serve with recommended toppings or pick your own.
Submitted by Jessica L.
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese (at room temperature)
4 1/2 cups (12 oz. container) Cool Whip, divided
1 jar hot fudge topping, divided
- Combine peanut butter, cream cheese, and sugar in medium bowl. Mix well. Fold in 3 cups of Cool Whip. Spoon mixture into pie shell.
- Smooth mixture to edge of pie. Reserve 2 tablespoons of fudge topping. Place remaining topping in microwave safe bowl and microwave for 1 minute. Stir well. Spread hot fudge topping over peanut butter layer.
- Refrigerate until serving time. Just before serving, cover pie with remaining 1 1/2 cups of Cool Whip. Place remaining 2 tablespoons of hot fudge in small plastic bag and knead for a few seconds. Cut a small hole in the corner of the bag. Drizzle fudge over pie. Do same with 2 Tablespoons of peanut butter, going in opposite direction of the hot fudge.
Submitted by Nancy B.
1 pound lean ground beef
1 medium onion, chopped
1 package Old El Paso taco seasoning mix
1 can Old El Paso chopped green chiles, drained
1 cup milk
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese
Old El Paso salsa
1. Heat oven to 400 F. Grease 9-inch pie plate.
2. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in dry seasoning mix. Spoon into pie plate; top with chiles.
3. Stir milk, eggs, and Bisquick mix until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Submitted by Colleen S.
- 1/4 cup unsweetened coconut milk
- 1/2 cup snipped fresh cilantro**
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup lime juice
- 2 Tbsp. grated fresh ginger
- 1 lb. boneless pork loin, cut into bite-size pieces
- 1 Tbsp. olive oil
- 1 cup bias-sliced fresh green beans
- 1 cup shredded carrots
- 12 napa cabbage leaves
- cilantro leaves
- lime wedges
1. In large mixing bowl, combine coconut milk, cilantro, soy sauce, lime juice and ginger. Add pork and toss to coat.
2. In large skillet, heat oil over med-high heat. Add meat mixture. Cook 3 minutes. Add green beans. Cook and stir 3-4 minutes until beans are crisp tender and pork is slightly pink. Add carrots just before serving.
3. To serve, top carrot leaves with pork mixture. Sprinkle with additional cilantro, and serve with lime wedges.
** Cilantro can be replaced with fresh parsley if you are not a fan of cilantro.
Submitted by Nancy B.