Tortilla and Black Bean Pie

Tortilla and Black Bean Pie
Found on Pinterest
This is a Martha Stewart Recipe

Ingredients
4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)
Directions
. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Chicken Pot Pie

Chicken Pot Pie
Created by Stephanie

This recipe fills three deep dish pies (or four regular)...I usually make one for me and than freeze the filling in two separate tubs or I make this when I know I'm making a meal for someone and than just freeze the third portion for a later time and a very
easy to assemble meal b/c you simply would take the filling out the night before to thaw and than dump in the
pie shell at dinner time and bake. :)

Crust:

For the bottom:

I buy the deep dish frozen pie crusts (usually comes in a two pack)

For the top:

I buy the Trader Joe's Crusts (also comes in a set of two).

Filling:

1 Large onion minced (I do it in my food processor)
3-4 cloves of garlic minced
1 stick of butter
6-7 large carrots, peeled and diced
1/2 of a bag of frozen peas
2-3 medium russet potatoes, peeled and diced
1 can of Mushroom pieces and stems
1-2 cups of Heavy Cream
1/2 to 1 cup of milk
1 carton of chicken broth (about 4 cups)
about 1/4 cup of flour
Salt, Pepper and onion powder
1 Rotisserie Chicken completely shredded

Directions for filling:

1. Saute onions and garlic in the butter for about 5 minutes (In a big sauce pan, preferably that has a lid).
2. Add carrots, potatoes, and chicken broth and cover. Leave on Medium heat for about 30-40 minutes (until
carrots and potatoes are fork tender....make sure they don't get too soft or they will break apart in pie later).
3. While veggies are cooking, whisk together flour and milk until thick...think milk shake.
4. When veggies are ready, add milk and flour mixture, along with 1 cup of heavy cream.
5. Stir until well blended and combined.
6. Add in Chicken, mushrooms and peas
7. Add Salt and Pepper to taste...I also usually add about 1 TBSP of onion powder, but it's all to taste.
8. Cook for another 5-10 minutes...if it's too thick, add a little more milk...if too thin add a little more cream
9. This can sit on low for as long as you need it to if you're not ready to use it or you can add it immediately to your shells.


Assembling Pies:

1. I usually ladle the filling into the pies just below the top of the crust (it tends to bubble over in the oven if you fill them too
full.
2. Then, unroll one of the Pillsbury Pie Crusts and lay it over the top of the pie. I use a sharp knife and go around the crust
to trip to fit pie.
3. Then, I use a fork to press the top crust to the bottom crust (all the way around)
4. Finally, I put three slits on the top of the crust and brush an egg wash over the top

I bake the pies at 375 for 30-45 minutes (or until golden brown)

Libby's Pumpkin Pie

Libby's Pumpkin Pie
From the kitchen of Diana Brewster

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Nonnie Iandoli's Apple Pie

Nonnie Iandoli's Apple Pie
From the kitchen of Diana Brewster

(here is a picture from when I made the pie myself)

2 Pillsbury Pie crust
6-8 McIntosh apples cored, peeled and sliced
1tsp Cinnamon
1/4 Cup of Sugar
3tbsp Flour

Mix all the dry ingredients together

Place 1 crust on the bottom of a 9 inch pie pan. Place all the apple in the pan and add the sugar mixture over the apples.
Cut up tbsp of butter and distribute over the apples.
Add top crust-press down with hands to let excess air out. Fold edges under all around pan-flute with index finger.

Cut a round hole in the center of the pie and 4 to 6 slits with a knife all the way around the pie.

Bake at 400 for 1 hour/ Makes one pie

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie
by: Taste of Home

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling

Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix

Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.

Nutrition Facts
One serving:(prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189
Fat:6 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:311 mg
Carbohydrate:25 g
Fiber:1 g
Protein:9 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Butterscotch Valentine's Day Apple Pie

Butterscotch Valentine's Day Apple Pie
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html

2 c quick-cooking rolled oats
1/2 ts ground cinnamon
1/2 c margarine, melted
1/4 c brown sugar
FILLING:
4 ea large cooking apples
1/4 c water
1/4 c light corn syrup
1 x Apple juice
1/4 c brown sugar
2 tb cornstarch
1/2 ts salt
1/2 ts ground cinnamon
2 tb margarine
TOPPING:
1/2 c heavy cream
1/2 ts finely grated orange
1/4 c crushed peanut brittle
1 x rind

Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well.

Pat into 9-inch pie pan.

Bake in preheated 350F oven for 15 minutes., or until golden brown. Cool.

Peel, core and slice apples.

In a large saucepan, combine apples, water and corn syrup.

Cover and cook gently until apples are tender, but not mushy.

Drain off liquid, measure it and add apple juice to make 2/3 cup.

In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices.

Pour filling into baked and cooled pie crust. Cool before adding topping.

Chocolate on Chocolate Valentines Pie

Chocolate on Chocolate Valentines Pie
from: http://www.angiesrealm.com/valentines_day/recipes/pie-recipes.html

1 c Sygar
8 tb Unsalted butter or margarine
1/4 c Cornstarch
2 Lg. Eggs
1 ts Vanilla extract
1 pk Semi-sweet chocolate chips (8 oz.)
1 c Chopped pecans
1 Unbacked 9" chocolate pie shell

Preheat oven to 350 degrees.

Combine sugar, butter, cornstarch, eggs, and vanilla extract in large bowl; mix well. Stir in chocolate chips and pecans.

Pour mixture into pie shell.

Bake until filling begins to pull away from sides of the crust (about 40 min.)

Cool completely on rack. Serve with a big dollop of whipped cream.

Double Chocolate Pie

Double Chocolate Pie
By: Taste of Home

Yield: 8 servings

INGREDIENTS:

1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (8 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional

DIRECTIONS:

In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust.

In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.

NUTRITIONAL FACTS

One piece (calculated without garnish) equals:
191 Calories
3 g Fat
1 g Saturated Fat
1 mg Cholesterol
426 mg Sodium
34 g Carbohydrate
0 g Fiber
3 g Protein
Diabetic Exchanges:
2 starch, 1 fat, 1/2 fruit.

TASTY TIP

To make chocolate curls, warm the chocolate slightly, but not to the point of melting. Then use a vegetable peeler; press hard for thick curls. Easy!