Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

mysweetcreations peanut butter cookie pie

Ingredients

• Servings: 1
• 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 3/4 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as smucker's®)
• 2 tablespoons caramel sundae syrup (such as smucker's®)
• 4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
• beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
• place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.