Cranberry Apple Pie Recipe

INGREDIENTS:

• 2 cups of Cranberries
• 5-6 Granny Smith Apples
• 1 cup of granulated sugar
• 1.5 cups of water
• 1 cup of dark brown sugar
• 1.5 tbsp of cinnamon
• 1 tsp of almond extract
• Pinch of salt
• 1/3 cup of melted butter

Crust:

• 2 – 9” pie crusts (I just use store bought)
• I always do an egg wash on the top of my crusts, but it is completely optional. If you want to do an egg wash you’ll need the following items.
• 1 large egg
• 1/4 cup of sugar in the raw

INSTRUCTIONS:

1. Preheat the over to 350 degrees before prepping the pie.
2. Add the cranberries, 2 cups of water, and 1 cup of sugar to a medium sized saucepan and turn the burner to medium heat. Stir occasionally and bring to a boil.
3. Once the cranberries are done, use a colander to strain all the water out, then set aside.
4. Peel & slice the apples.
5. In a large mixing bowl combine all the ingredients: Apples, cranberries, brown sugar, almond extract, cinnamon, salt, melted butter, and mix well.
6. ..........................
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French Silk Pie

INGREDIENTS:

• 1 (9-inch) pie crust , blind baked then chilled
• 1 cup granulated sugar , divided
• 1/4 cup packed light-brown sugar
• 1/4 tsp salt
• 3 large eggs
• 6 oz bittersweet chocolate chips (I recommend Ghirardelli)
• 1 1/2 tsp vanilla extract
• 8 Tbsp unsalted butter , at room temperature
• 1 1/4 cups heavy cream
• 3 Tbsp unsweetened cocoa powder

Topping:

• 2 1/2 cups heavy cream
• 5 Tbsp granulated sugar
• 2 - 3 oz dark chocolate , finely chopped or shaved with a vegetable peeler

INSTRUCTIONS:

1. Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes. 
2. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.
4. ..............................
5. ..............................

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Cherry Delight

INGREDIENTS:
Crust:

• 2 cups crushed graham crackers
• 1/2 cup melted butter
• 1/4 cup white sugar

Filling:

• 1 8- oz package cream cheese room temperature
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 large can of cherry pie filling

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. For crust - Mix crushed graham crackers, melted butter and white sugar together. Then press evenly into a 11x7 baking dish. Place into oven for 5-8 minutes.
3. *Set crust in fridge to cool while you prepare the filling...if it's too hot, it will cause filling to melt when you add it later*
4. For Filling - With an electric mixer in a large bowl, whip the heavy cream until it forms small peaks/thickens. Be careful not to go overboard since it will eventually turn into butter if you whip it too much!
5. ........................
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FROZEN BUTTERFINGER PIE

Cream cheese, whipped cream and Butterfinger candy bars come together in a chocolate crumb crust for a cool, creamy frozen pie

INGREDIENTS:

1. CRUST:

• 1.5 cups chocolate cookie crumbs
• 6 tablespoons butter, melted

2. FILLING:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon corn syrup
• 7 full size Butterfinger candy bars, crushed

INSTRUCTIONS:

1. Mix the ingredients for the crust in a small bowl and press into a 9-inch pie plate. Place in freezer while you prepare the filling.
2. With an electric mixer, beat cream cheese and sugar until smooth. Set aside.
3. In a separate bowl, beat whipped cream and corn syrup with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth.
4. ..................
5. ..................

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Chocolate Cream Pie Recipe

Silky, classic chocolate cream pie recipe is a must have for any summer gathering

INGREDIENTS:

1. FOR THE CRUST:

•  1 9-inch pie crust, baked (homemade or store-bought)

2. FOR THE FILLING:

•  2/3 cup granulated sugar
•  1/4 cup cornstarch
•  1/2 teaspoon salt
•  4 large egg yolks
•  3 cups whole milk
•  8 ounces fine-quality chocolate (I used a combination of unsweetened and bittersweet), melted
•  2 tablespoons unsalted butter, softened
•  1 1/2 teaspoons pure vanilla extract

3. FOR THE TOPPING:

•  3/4 cup heavy cream, chilled
•  2 tablespoons powdered sugar

INSTRUCTIONS:

FOR THE CRUST:

1. Bake your pie crust as directed by your recipe. Here's one of my favorite homemade recipe. Let the crust cool completely before filling.

FOR THE FILLING:

1. Meanwhile, in a medium heavy saucepan, whisk together the sugar, cornstarch salt, and egg yolks until combined. Gradually whisk in the milk into the mixture. Bring the mixture to boil over medium heat, whisking constantly. Reduce heat to simmer and whisk for an additional minute or until mixture is thick.
2. Remove from heat and pass through a fine-mesh sieve into a large bowl. Whisk in the chocolate, butter and vanilla extract. Cover the filling with a buttered wax paper and let cool completely about 2 hours.
3. ........................
4. ........................

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Shepherd's Pie with Recipe Cauliflower Topping

A hearty and comforting low-carb makeover of one of my all-time favorite casserole recipes - Shepherd’s Pie.

INGREDIENTS:
Ground Beef mixture:

• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 lb ground beef
• 1 small zucchini diced
• 1 cup crushed tomatoes
• Salt and pepper

Cauliflower Topping:

• 1 small cauliflower cut into florets
• 2 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup shredded cheese
• Salt and pepper

INSTRUCTIONS:
Shepherd's Pie:

1. Heat the olive oil in a large saucepan.  Add the onion and garlic and sauté on medium heat until soft and translucent.
2. Add the ground beef and cook, stirring frequently, until it is browned and cooked through.
3. Add the zucchini and tomatoes and stir to combine.
4. Reduce the heat to a simmer. Simmer uncovered for 10 minutes.

Cauliflower Topping:

1. In a large pot, add cauliflower to boiling water.  Boil the cauliflower until soft, about 8-10 minutes.
2. Drain the cauliflower, allowing all steam to escape. Dry cauliflower will help make a creamier mash.
3. ...........................
4. ...........................

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Crustless Low Carb Taco Pie

A simple, crustless meat and cheese dish that makes a wonderful main dish supper.

INGREDIENT:

1. Taco Seasoning:

• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon coarse salt
• 1 tablespoon black pepper, ground
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano leaves
• 1/4-1/2 teaspoon cayenne pepper

2. Taco Pie:

• 1 pound ground beef
• 3 tablespoons Taco Seasoning (see above)
• 6 large eggs
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (well-packed) About 4 ounces.

INSTRUCTIONS:

Taco Seasoning:

1. In a small bowl, stir together all of the ingredients (chili powder, paprika, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne.) Set aside. 
2. Taco seasoning mixed and ready to make taco pie.

Taco Pie:

1. Preheat the oven to 350 degrees F and grease a 9-inch glass or ceramic deep dish pie pan. 
2. Brown the ground beef in a large skillet over medium heat until no longer pink about 7 minutes, breaking up any clumps with a wooden spoon. Add the taco seasoning and stir until combined. Spread the beef mixture in the greased pie pan. 
3. In a large bowl, combine the eggs, cream, and garlic. Pour slowly over the beef mixture in the pan.
4. Ingredients for taco pie, ready to put together.
5. .......................
6. .......................

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