Pie Number 23 - Butterfinger Pie

 The Year of Pie

Pie# 23 - Butterfinger Pie

    This recipe comes from the first cookbook I've ever had one of my recipes published in. In 2006, I randomly started listening to the Derek & Romaine Show (Derek Hartley and Romaine Patterson) on Sirius OutQ (a former channel on SiriusXM). Derek and Romaine's show concentrated on their own out and proud lives as a gay man and lesbian woman, as well as those of their listeners (open to all!). Derek and Romaine also were there for listeners who needed guidance, love, support and humor in navigating coming out (or not) to family and friends. Derek and Romaine were also there for those listeners like me, who were not LGBT, but were or wanted to be allies.  They gave much of themselves in helping their listeners. Derek and Romaine are the biggest reason why I am the LGBT ally that I am. I am 100% sure they've made a huge impact on so many others. 

    Years ago, SiriusXM dropped their show, along with so many others and Derek and Romaine eventually started their own show (DNR 2.0) which can be found at www.derekandromaine.com. They continue to be a support to their listeners, the LGBT community and allies. To learn more about them, go to their site. 

    This year I submitted my McGregor Cake recipe to them to be included in their Derek and Romaine's Fan Favorite Cookbook - Volume 1 and it was printed. So exciting!!! As I got my copy a few weeks ago, I selected a fan favorite recipe from the book to be included in my Year of Pie. This Butterfinger Pie recipe was submitted by Robin Autio. I've got my modifications/notes in italics for this very, easy recipe. I had to modify it because I didn't have the right amount of Butterfinger candy bars or whipped cream. I added some chopped, mini chocolate chips. It was delicious. 

    So, a quick "Thank You" to Derek and Romaine, for being the people you are and for bringing so much love and light to others. 

Ingredients:

6 (2 1/8 oz) Butterfinger candy bars, crushed (Like a doof I hadn't paid attention and only picked up a 12 pack of minis, so I added about 3/4 cup of chopped mini chocolate chips)

1 8 oz package of cream cheese, softened

1 8 oz container of Cool Whip (I also was only able to get a 6 oz container from the store I was at)

1 graham cracker crust (Buy a pre-made crust or make your own like I did)

whipped cream for decoration

chocolate for shaving

Directions:

In a large mixing bowl, blend the candy bars, cream cheese and Cool Whip. Use an electric hand mixer to get fluffiness. Gently spoon the mixture into your crust, sprinkle some extra crushed Butterfinger candy on top and chill for a few hours. Serve with a dollop or shot of whipped cream and a shaving of chocolate on top. This pie is sooooo good. It's rich, so you don't need a big slice.  Serves at least 8.

Optional: Try using a different kind of candy, like toffee or peanut butter cups. 

Graham Cracker Crust: 

1 1/2 cups finely crushed graham crackers

1/3 cup butter, melted

3 tablespoons sugar

Graham Cracker Crust Directions:

Mix together graham cracker crumbs, melted butter and sugar and press into a 9 inch pie pan. Press down and up the sides of the pie pan. 

Butterfinger Pie

Butterfinger Pie

Blueberry Muffins

 Blueberry Muffins

    From my favorite cookbook the Pillsbury Family Cook Book. Published originally in 1963, my copy is a sixth printing from 1970. I've been home sick for over a week (never did get confirmation on what virus I had), but on Saturday, I needed to eat and felt up to making some muffins. I'm trying to use up things I've had in my freezer, to make space, and had blueberries. So, I made these. It's a basic muffin recipe you can switch up as you like, with recipes for additions listed below the basic recipe. I baked these in my Pampered Chef square brownie bar pan. 

Ingredients:

2 cups all purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup cooking oil or melted shortening (I used canola oil)

1 to 2 cups blueberries (However much you want, but remember that the more blueberries, the heavier they will be; I used close to 2 cups)

Directions:

Preheat oven to 425 degrees. Into a large mixing bowl, sift together flour, sugar and salt. Into a small bowl, combine egg, milk and oil/melted shortening. Slowly pour the wet ingredients into the dry ingredients and mix until there is no dry mix left. You need to stir until all is moist; being careful not to over mix. Stir in blueberries. Fill well-greased muffin cups 2/3 full and bake for 20 to 25 minutes. Serve warm with butter or your favorite topping(s).

Blueberry Muffins

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

 The Year of Pie

Pie Number 22 - Lemonchick's Chicken & Vegetable Pie

    This is my creation! 100% mine! I loved it. I really loved the seasonings I chose. The only two things I would do differently, is to bake at 375 degrees, not 350 degrees and I would make a gravy with 1 cup water, not 2 cups of water (it made too much gravy). I baked the pie for 35 minutes at 350, but ended up adding at least 15 more minutes. The crust never did get golden, but it was still a good crust.  If I'd baked it at 375 degrees for 35-40 minutes, I think the crust would have turned out more like how I wanted it to (golden). The first piece out of the pie pan did not come out very, well, but that was because it was still too hot. The second piece I had (the day after) came out just fine. I thought this creation of mine was really good and I hope you like it. 

Ingredients:

1 chicken breast diced

1 medium/large potato, peeled and diced

1/2 large onion, chopped

1 12oz bag frozen mixed vegetables, use the "steam in a bag" kind

1 cup water

1-2 tsp chicken bouillon (I used a low sodium variety)

3/4 tsp onion powder

3/4 tsp garlic powder, 

3/4 parsley flakes, 

3/4 tsp celery salt

3/4 tsp spicy chili seasoning 

3/4 tsp ground sage 

1/2 tsp salt, plus a sprinkle

1/2 tsp pepper, plus a sprinkle

canola oil

cornstarch

two-crust pie crust (unbaked)

Directions:

Heat oven to 375 degrees. Drizzle a bit of canola oil in a large heated skillet. In a saucepan, boil diced potato in water until softened, but not mushy. Drain cooked potatoes and set aside. Season diced chicken with a sprinkle of salt, sprinkle of pepper and 1/4 tsp of each of the rest of the seasonings and add to the skillet. Cook completely and remove from skillet. Add chopped onion to the same skillet and cook until translucent. Return chicken to skillet and turn burner to low. In a saucepan, boil 1 cup water and 1-2 tsp chicken bouillon. Use a little bit of water mixed with cornstarch, to thicken the bouillon into a gravy. If it is not thick enough, add a little more water/cornstarch mixture. 

Combine the gravy, potatoes, onion, chicken and vegetables. Pour into unbaked pastry shell, add top crust and crimp edges to seal crusts together. Cut slits into top crust and bake for 35 to 45 minutes or until crust is golden. Remove pie from oven and let cool. Serve pie with a sprinkle of parsley flakes if desired and serve with a garden salad. 

Serves 8

Lemonchick's Chicken & Vegetable Pie
(cooked by not golden)

The first piece of pie that I took out wayyyy too early.

The second piece of pie that came out wayyyy better. 

Pie Number 21 - Beef and Onion Pie

 The Year of Pie

Pie Number 21 - Beef and Onion Pie

    I love the little cookbook that this recipe is in. It is the Tried And True Grit Recipes - 95 Years of Homestyle Recipes. The recipe originally appeared in The Grit Cookbook, on May 4, 1958. The great thing about this pie, is that you can use beef (as in the title), ground turkey, ground chicken, ground pork or even ground bison, like I did. The other modification I made was that I added a top crust. The recipe in the book does not call for a top crust, so a top crust is optional. It definitely was more appetizing to look at, with a top crust. 

    I was really happy with how this pie turned out. My crust was good; the texture of the filling was good and "sturdy" and I liked the taste. This was pretty quick and easy to make. You could get up to eight servings from this. You don't need large slices, especially if you are serving the pie with a side salad or vegetable(s) on the side. Try this. I think you'll like it. 

Ingredients:

pastry for a 9-inch pie shell (double crust optional) (I made pastry for a double-crust pie)

1 lb ground beef (or your choice of ground meat; I used ground bison)

2 tbsps butter or margarine

1 large or 2 medium onions, thinly sliced

1 1/2 tsps salt

1/4 tsp pepper

2 tbsps flour

1 cup sour cream or butter milk (I used sour cream, but I think plain, non-fat Greek yogurt would add an interesting flavor)

1 tsp Worcestershire sauce (I didn't realize I was out; I used low sodium soy and it was just fine)

2 eggs, slightly beaten

pimiento strips (optional)

parsley flakes (optional)

Directions:

Cook onion in butter until translucent. Add in ground meat  and cook until meat is completely cooked (browned). Pour off any grease. Stir in salt, pepper and flour. Mix sour cream, Worcestershire sauce and eggs into the meat and onion mixture. Pour into pastry lined pie pan. Cover with top crust if desired. Bake at 375 degrees for 30 to 40 minutes. A knife inserted at the edge of filling should come out clean. Serve with a sprinkle of parsley flakes and/or pimiento strips and a vegetable or garden salad. 

Bison and Onion PIe

Bison and Onion Pie with Peas

Bison and Onion Pie with Peas