Simple Apple Crostata

 Good Evening!  I hope you are all well, healthy, happy and all the good things!  The holiday season is in full force around here.  Blogging and YouTube are like retail you have to be 2 seasons ahead of the game!

December will bring you TONS of cookie and crafting videos!  Don't miss it, make sure you are subscribed to my YouTube Channel HERE!

I wanted to give you a little somethin' somethin' new for Thanksgiving.  It is super easy kind of "apple pie-ish" dessert.  Make it ahead, use homemade pie crust or don't, but this is so easy, it takes the same amount of time to whip out 2 as it does one!  If you don't need 2, freeze one for a quick dessert when you need one.  We all need dessert, let's just be honest about that!

Now a crostata is basically an open faced pie.  It usually has a lattice top, but who has time for all that, unless you want to?  If I wanted to do all the fancy stuff I would just stick with the pie version.  I mean you do you, but, I, did me this way!

Let's get to it.  Life is busy and to much chatter just keeps you on my website, looking at all of my recipes, oh wait....

For the crust you can buy store bought, or here is my EASY EASY, you can't fail pie crust recipe and it is SO good! PIE CRUST RECIPE

Here is what you need:

4 cups of peeled, and sliced apples.  I used MacIntosh

1/4 cup brown sugar *if you add more, nobody will know*

1 tsp cinnamon

1 TBSP cornstarch

1 egg, whisked

granulated sugar to sprinkle on the crust

Mix this all together, EXCEPT the egg, in a bowl, making sure everything is coated well.  If you made a homemade crust, it will make 2 crusts.  Either half the recipe or keep that one in the freezer for later use.  Roll it out evenly.  Place your apple mixture in the middle leaving about a 2 inch border.  Now, fold the sides up over the apples.  So how easy?  Beat an egg and brush the crust and sprinkle some sugar on it.  Bake at 400 degrees for about 30-45 minutes.  When your crust is done, the crostata is done.  Depends on the thickness of your crust and so....just start checking when you can smell it!

Don't forget the ice cream scoop on top!  Maybe even a drizzle of caramel!  Lord give me strength!

ENJOY!

The BEST Peanut Butter Pie

 Good Evening friends and peanut butter lovers!

Yes, I addressed you by name.  Called you out.  Called some of us by the name that gets our attention immediately!  PEANUT BUTTER FREAKS

I hope you all of my fellow Americas had a wonderful Thanksgiving and all of you are doing well and keeping healthy!  

I had every intention of getting this recipe out before Thanksgiving and it just wasn't in the cards for any of us.  This is a no bake pie, and it is one in a million.  Sometimes you just hit a recipe, spot on and I even tested this baby twice, all for your sake of course.  All for my fantastic readers.  I didn't want to taste test it twice, neither did my husband, but we did it for you.  We are sacrificial like that! 

I can only compare this consistency to a Frensh Silk Pie which in case you have never tried mine is right here.  The texture and richness is out of this world.  Oh yeah, a dab will do ya with this pie.  Trust me!

 Here is what you will need:

1 1/2 to 1 3/4 SMOOTH peanut butter

1 8oz brick of cream cheese

1 cup powdered sugar

1 tsp vanilla extract

1 8oz container of whipped topping

1/2 cup heavy whipping cream

1 graham cracker crust

 Combine first 3 ingredients and mix with a hand mixer until smooth and creamy.  Don't worry about over mixing, you want some air incorporated!  When it is completely combined, add in whipped topping and do the same.  Mix until smooth.  Add heavy whipping cream and mix about 2 minutes, you want the whipping cream to create a little volume in your pie.  The results will truly be worth it.  Pour or spoon into your crust and cover.  Refrigerate for at least 8 hrs.

 Before serving top with whipped topping or sweetened whipped cream!

EnJoY!

 

 

Pumpkin Cream Pie

Ahh, the week before Thanksgiving, some of us are scrambling to finish our menus and some of us had our menus done a month ago.  Darn you organized people!

This will be our first major holiday without my mom, so we are going to enjoy it, most of my family will be here and I plan to make a couple of dishes that my mom always made.  It is going to be fun, maybe a bit sad, definitely food filled and undoubtedly a day of memory making!

I had asked you the other day what kind of pies you would like to see in "MILE HIGH" form.  The usual suspects appeared, chocolate, coconut, etc.  I asked because I was dreaming about this mile high pumpkin cream pie.  While I admit, pumpkin pie is NOT my favorite thing about Thanksgiving, I do eat a piece.  It is practically unAmerican not to.  I put on twice as much whipped cream as their is pie and enjoy every bite.  I thought to myself, "self.....why can't you put the cream with the pumpkin, almost like the lime and the coconut and cut out the middle man"?  What makes MY mile high pies, mile high?  The filling, AND the slightly sweetened, hint of vanilla fresh whipped cream.  I don't care much for meringue on a pie, in fact, to be honest, I don't care for pie in general.  If a pie goes in the oven, I almost never would eat it.  If it has to be chilled, or contains the words, "French" and "Silk", I will wrestle small children to get a piece.  Pie has just never been my "thing".  I suppose I can blame it on the fact that I dislike fruit tremendously and almost all pies are fruit filled.  BINGO!

So while this may not technically be MILE HIGH, if you double the filling, it can be.  And I would be thrilled if you did that, or double the whipped cream, mount that stuff up so high you can lick the top while standing!  Go ahead, DO IT!!

With that said, get this made, put it in your freezer, and take it out Thanksgiving morning.  Done.  Ahead.  YES!

Crust:
40 Nilla Wafers
10 graham cracker squares
1 stick of butter (1/2 cup) melted
4 T white granulated sugar

Get our your food processor, toss in everything except your butter.  and pulverize!  You want almost a sand consistency.  Add in the butter and let it go until the mixture is that of wet sand and will stick together if you squeeze some in your hand.

Press into a deep(ish) 9 inch pie plate.  Using a measuring cup or a flat bottom drinking glass, press it into the bottom and side.  Refrigerate for 30 min to 1 hr.

FILLING:
1, 16oz (approx) can of PURE PUMPKIN (not Pumpkin Pie Filling)
1 tsp cinnamon
1/4 cup powdered sugar
1 tsp vanilla extract
4 oz. softened cream cheese
2. 3.4 oz boxes of instant vanilla pudding
1 1/4 cup heavy whipping cream

In your standing mixer add in pumpkin, cinnamon, powdered sugar, vanilla and softened cream cheese.  Mix until combined.  Add in instant vanilla pudding and heavy whipping cream and whip on high until it becomes thickened and creamy.  (It will set up more in the fridge, but whip it long enough please, probably a good 3-4 minutes at least)  Pour into your crust and refrigerate 2 hours before topping with fresh whipped cream!

Sweetened Whipping Cream:
2 cups heavy cream
3-4 T powdered sugar
1 tsp vanilla extract

Whip all ingredients until stiff peaks form.  Spread or pipe on to the pie.  Refrigerate until time to serve or freeze for 1 hour, and wrap well to stay frozen until the morning before serving!

ENJOY!

Frozen Butterfinger Pie

It is 80 degrees today.  Time for some fun COLD treats, don't you think?  I do! 

I am guilty of hitting up the after Easter sales on candy.  I mean, I bought A LOT of it.  I have used most of it but this bag of Butterfingers keeps getting pushed to the side.  I like them but I don't need them and they get stuck in my dang teeth.  Drives me nuts!  I decided to make them into something delicious for these warm spring/summer days ahead!

I love no bake desserts.  For some reason, now that I think about it, my favorite desserts are NO bake.  Except for cream puffs, but they are in an entirely different realm of fabulousness so they don't count.

These ingredients are pretty straight forward but, if you want to use a premade chocolate cookie crust feel free.  I didn't want that much chocolate so I used some store brand, half vanilla, have chocolate sandwich cookies.  They worked out fabulously.  This is a very rich pie, I would guess you could easily serve 12 with it.  Also, I used Cool Whip, please feel free to use fresh sweetened whipped cream.  That is just a personal preference, and while I normally choose that, it was more in the realm of what I wanted to use cool whip. 

On that note, let's get to this EASY recipe.  Make sure to make it the day before so it is frozen nice and firm!

30 sandwich cookies
6 T. melted butter

Place cookies in a food processor and process until fine crumbs.  Add in butter and process until you get the consistency of wet sand.  Pour out into a pie pan and press firmly.  You could do this in a 9x9 square baking dish as well.  Set aside

In a stand mixer bowl or mixing bowl combine the following except candy bars....

3.4 oz. box of vanilla pudding mix (instant)
1 cup milk
3/4 cup sweetened condensed milk
1/2 cup crunchy peanut butter
8 ounces cool whip
8 ozs cream cheese
12 fun size butterfingers chopped (reserve 2 for topping)
remaining cool whip for the top

When all ingredients are a smooth mixture, fold in candy bars.  Pour into crust smooth over and top with cool whip.  Sprinkle leftover candy bars on top and freeze at least overnight!

ENJOY!

Farmer's Pie

Good evening!  It is finally starting to feel like winter around here.  Even a little white stuff on the ground, a very little.  I won't complain, at the same time, I feel like we need one of those big, "give it to me good" snow storms where you can't leave the house for a couple of days.  I know, I know, some of you want to slap me right now but, don't worry, I am on the other side of your computer, you temptation will die. 

This pie, I am so excited to share with you.  Honestly, I don't really know why, but the idea all started with, Hunter's Pie, a British dish.  My mother in law, who lived in England for several years would make Hunter's Pie with birds or game my father in law hunted.  Ok well, there are so many things wrong with that idea to me, that I won't waste your time or mine.  No game.  No "shot it myself" birds, and did I mention no wild game?  I know traditionally only venison is used, but this was my late mother in laws way of doing it. 

As my husband was telling me, I had thoughts of more domesticated meat, pork, chicken, and beef in my mind.  Almost like sugarplums, and far from the shiver causing, gag reflex inducing idea of wild game or pheasant, or any of that "stuff" we had to eat as kids.  Oh yea, you thought I was just being nasty because I didn't like the idea of it, when the truth is, this is a lot of what we ate as kids.  Deer meat, never mind, I can't even go there.  My mom would try to sneak it in everything.  My son still tries to get me to eat it.  No, No, NONONONO. 

 

So in a nutshell I decided if I used pigs, chickens and cows, it could be a farmers pie.  A few potatoes and veggies as most farmers or their wives have gardens, and a cast iron skillet and pie crust could round it out.  Perfect, a Farmer's Pie! 

At first I thought this was completely wrong.  Wrong as in, the idea of serving a fried egg on top of a chicken breast, but then I decided, pigs, cows and chickens all get along on the farm, why not in my pie?

You will need:
1 tbsp. butter
1 tbsp. olive oil
8 ounces chicken, uncooked and diced
5 ounces beef, uncooked and diced
8 ounces pork, uncooked and you guessed it, DICED
1 tsp. minced fresh garlic
1/2 lb.  Yukon Gold potatoes, diced
1/2 cup diced carrots
1/2 cup green beans
1/2 cup beef stock
1/2 cup chicken stock
1 tsp. dried parsley
1/2 tbsp. onion powder
1/4 tsp. poultry seasoning
1/4 tsp. salt
black pepper to taste
3 tbsp. flour
1 pie crust (I used a premade one for this)
1-2 tbsp. milk (to brush on crust)

While I did this in my cast iron skillet, I am giving you directions to do it in a pot first, then pour into cast iron.  Okey dokey?

First of all, in a large measuring cup pour your chicken and beef stock together.  Add in parsley, onion powder, poultry seasoning, salt and pepper.  Mix to combine and set aside.

In a large skillet or pot on high, add in butter and oil, let the butter melt and add in all of your diced chicken, beef and pork.  Stir and let brown for 3-4 minutes. 

Turn down to medium heat and add in garlic, potatoes, carrots and beans.  Stir and let simmer for 2-3 minutes.  Add in flour and stir until the flour is absorbed, stir for 1 minute to cook off the raw flavor of the flour.  Now, add in stock, and let simmer a until the stock has thickened stirring a few times to combine.  

At this point you can pour it into your cast iron skillet or just a 9 inch round casserole dish.  Now lay the pie crust over the top of the filling.  You can be sloppy!  Just bunch it up here and there so there is just a little bit hanging over, and gently push to adhere to the edges and let it hang. 

This is a rustic pie, let it look that way!  Cut a few vent slits on the top.   Brush the top of the crust with milk and bake at 350 degrees for 40 minutes. 

Let sit for 10 minutes before serving!

ENJOY!

Butter Pecan Pie

A classic for sure!  Right?  When I think "Thanksgiving" I think, turkey, stuffing, pumpkin pie and pecan pie!  It is one of my husbands favorites and I can't wait to share my recipe with you.  I borrowed one from my mom, I like using recipes she has used, but she didn't regularly make it.  Therefore, I played with one she gave me.  So I created my own spin, and upped the butter, of course, and the pecans, of course, and a few other things.  I like this texture, and before this whole pecan pie thing, which, I don't necessarily care for, I never knew I preferred one texture over another with this one. 

Now, I have seen pies that cook the ingredients first, and I have seen recipes with so few pecans, I doubt you could call it a "pecan" pie.  I wanted more of a buttery pecan pie so that is what I created.  I don't know if it is necessarily more or less buttery than any other pie but to me, it is perfection, and to my hubby, it is perfection.  That was all the "go ahead" I needed to share it with you.  This is a toss it in one bowl and pour it in kind of recipe.  This one takes a bit longer to bake, but it will be so well worth your wait! 

I am also including a little recipe for a powdered milk whipped topping.  I was using the powdered milk for some frosting and saw this recipe on the back.  I decided to try it out.  While it isn't fresh sweetened whipping cream (swwooonnn), it is a great substitute in a bind.  It tastes nice, it is easy to make with things that are likely pantry staples for you.  Just please follow the directions just as they are written.  Ask me why I say that.  Go ahead..........    I tell you that because 2 times I didn't follow them exactly and two times, it failed.  Save yourself the hassle!

You will need:

1 9 inch pie crust buy or make mine
1/2 cup light corn syrup
4 eggs
1 cup brown sugar (packed)
8 tbsp. butter, melted and cooled
2 tsps. vanilla extract
1 1/3 cup chopped pecans
2/3 cup whole pecans
aluminum foil or a pie crust guard

Preheat your oven to 350 degrees F.  Place your crust into a pie plate if needed.  Finish the edges how you like, IF you like and place in refrigerator.

Combine, corn syrup, eggs, brown sugar, butter, and vanilla into a mixing bowl and whisk together.  There is no need to pull out the standing mixer or even the hand mixer, just whisk this together until smooth and you are done!  Now take crust from refrigerator and place all of the pecans in the bottom of the crust.  I love the combo of chopped and whole.  It just adds some texture and I like it.  Use all chopped if you like.  Just make sure there are 2 cups.  I like "heavy on the nuts".  Now carefully pour your mixture on top of the nuts, place into your oven for 55 minutes, after that cover with foil, and bake another 15-20 minutes.  When the middle barely jiggles or doesn't jiggle at all you are done!  Remove and place on cooling rack.  Let cool COMPLETELY.  We clear on that part?   Serve with love!

For the whipped topping you will need:
1/2 cup ice cold water
1 tbsp. lemon juice
1/2 cup powdered milk
3 tbsp. sugar
2 tsp. vanilla extract

Now, remember do this in the order I tell you!  I did this in my standing mixer, use an electric mixer if you like.  Combine water and lemon juice, then add your powdered milk and stir until dissolved.  Now beat for 6-10 minutes, until you get a stiff mixture.  Add in sugar and vanilla and beat until combined.  That is it.  I have mine in the refrigerator, I have no idea how it will last, but since I made a double batch the 3rd time I figured I should see how it fares in the fridge. 

ENJOY and HAPPY THANKSGIVING!

Plain Ol' Custard Pie

You should all thank my husband.  He is always requesting that I make things and then I do and then they turn out amazing and then I post them and then, and then, and then!

This is just what it says, a "plain ol' custard pie".  Simple and comforting.  At my husbands request I made it with a cookie crust the first time.  Can you say, "HURL"?  Soggy, nastiness overload!  So when I told him I would remake it the normal way, he was thrilled and asking daily when I am making it!  I had planned on making several recipes today so I threw pie crust and custard pie into the mix!

The filling will fill your pie plate to the brim.  Please use a deeper than normal one.  Also when you pour in the filling, please put the shell in the oven first and then pour because transferring that full of a pie is nothing more than a recipe for disaster!  Make sure to let this cool to room temp and chill for at least 2 hours as suggested, but longer would be even better. 

I also did not blind bake my crust.  It came out perfect, so if you want to do that you can, but I did not.  Here is the link for my amazing, pie crust.  You can use your own or buy one but they are so easy, and the flavor and wonder of it all just can't be bought!

4 eggs
2 1/2 cups warmed milk
2 tsps. vanilla extract
1/4 tsp salt
3/4 cup sugar
1 pie crust for a deep 9 inch pie pan

Preheat your oven to 400 degrees F.

Place all ingredients except pie crust (hardy har har) into a blender or food processor.  Whirl that baby until completely combined and frothy.  Set aside.  Yes, you can do this with an electric mixer or stand mixer, a blender is just so easy!

Place pie crust into a deep dish and finish the edge however you like.  Place unto a baking sheet and place into the oven.  Once it is in the oven then pour the filling in.  The filling will come to darn near the top and we don't need any accidents, do we? Pour it in and bake for 60-75  minutes.  The middle should have a WEE bit of jiggle to it.  OMG, that cracked me up, I wish I only had a WEE big of jiggle to my middle.  Regardless, when it does, remove it and let come to room temperature, then refrigerate for 2 hours minimum before cutting. 

ENJOY!!

Banana Cream Pie Bars

Guess what?!  Today I am sharing a new friends recipe with you.  I was perusing Facebook on Sunday and like a beacon of light came this beautiful photo of  "Banana Cream Pie Bars".  I heard angels yodel and knew my husband was going to go "bananas" over it.  Funny, eh?!

ANYWAY......

Jen from Peanut Butter and Peppers was kind enough to say "YES" when I asked her if I could blog these and share with you.  When you visit her website you will see she has been on a weight loss journey in the past, so she made these with sugar free pudding, fat free cool whip and different cookies.  I used what I had on hand, but I don't see any reason I won't make it that way next time.  We LOVED these.  My recipe you will see is a bit different from hers, but not much.  You can find the original recipe here.  Give her a visit on Facebook!

24 Nilla wafers
2 tbsp butter, melted
8 ozs cream cheese
1 box of banana pudding (instant)
2 8oz containers of cool whip
2 bananas sliced

In a food processor or whatever you use to make things into dust, use it.  Add in your nilla wafers and melted butter.  When it is fine crumbs place in the bottom of an 8x8 square baking dish.  Press firmly, and evenly on the bottom of the dish. 

In a medium bowl, using a hand mixer beat your cream cheese until it is smooth and creamy. Add in your banana pudding and cool whip.  Beat until all ingredients are a smooth, delicious mixture you want to stick your face into!

Add half of your pudding mixture into the baking dish and spread evenly over the crust.  Now add your sliced bananas and then the rest of the pudding mixture.  You can crumble some wafers on top for garnish, use maraschino cherries, or, come up with your own genius garnish!   Refrigerate 3 hours before serving. 

Enjoy and thank you to Jen for posting this delicious recipe!  We LOVED it and it is so easy, make it healthier like Jen did or make it this way, you can't go wrong no matter what you do!

Your "bananas over bananas" Chefwannabe

Mile High Banana Cream Pie

I finally did it!  I have been talking about and thinking about banana cream pie for SO long.  I don't know why I didn't just do my own thing to begin with.  I guess, because I was sure the perfect recipe was out there.  Well I am here to tell you it isn't, or rather, it WASN'T, but it is now!

For those unaware of my plight, I was trying to replicate a pie that I had at my husband's 40th birthday that someone brought.  It was mousse-ee, not custard-ee.  It was tall, and decadent and perfection.  Now, this is coming from the girl who doesn't like bananas!  I like banana flavor just not bananas.  All slimy and mushy, ick.  And even though I was going to incorporate ZERO fresh nanners into this masterpiece my friend Danielle from @ Hugs and Cookies XOXO convinced me that to leave them out would be tragic and unforgivable.  FINE, I said, I will.  I did, and boy did she save my behind! 

I realize many banana cream pies are topped with coconut.  For the love of banana cream pie....WHY?  Coconut cream pie, I understand.  But, why?  It isn't suntan oil, some things just shouldn't be mixed!  Anyway, I did not top mine with coconut, not fresh, not toasted, not shredded or sweetened, NONE.  Now a few crushed macadamia nuts might have been good on top.  Mental note has been made. 

Many banana cream pies are made with meringue, but since I was doing it MY way, I chose a Chantilly Cream topping.  (sweetened fresh whipping cream).  Two recipes, BOTH very easy for the price of 1.  Now where else do you get THAT sort of deal?

Here is the recipe.  As usual I will make notes of the helpful or sarcastic type in parenthesis. LOL

You will need:
1 9inch pie shell  (make your own with my recipe here, or buy one.  You just need 1 crust)
3 cups heavy cream
2- 3.4 oz boxes INSTANT Banana Cream Pudding
1/4 tsp banana flavoring (optional)
2 tbsp milk
1 banana sliced (use more if you groove on the slimy things, 2 would be about right)

If you chose to buy a pre-baked pie shell the next few steps can be skipped.  If you made your own (standing ovation for you) or you bought just the unbaked crusts, keep reading.

Preheat your oven 425 degrees.  Lay your dough, after it has been rolled out, into a deep 9 inch pie plate.  Make sure to use a fork and prick the pie all over so it doesn't  puff out on you.  Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes.  Remove from oven and let cool completely!

Now for the filling....in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream.  Add in both packages of instant pudding and whip until it is stiff.  Add in milk and flavoring if you choose to use it.  You could also add a drop or 2 of yellow food coloring if you felt so inclined.  Whip just a few seconds longer until combined.  Use a rubber spatula and clean off the sides of the  bowl, give it a few folds and put aside. 

Now, slice your bananas and add them to the bottom of your pie crust.  I used 1 but you might want to use 2 or 3 if you really love bananas!  Spoon your banana cream on top and spread evenly or mound up a bit higher in the middle like I did! 

Now for the topping! 

Chantilly Cream:
2 cups COLD heavy whipping cream
1/4 cup+1 tbsp powdered sugar
1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie. 

Refrigerate for at least 2 hours!!! 

Serve, and make sure to have plenty of napkins for BEFORE the pie.  Your company will drool just watching you cut it!

Your "ate the filling, crust and cream, left the bananas" chefwannabe

P.S.  Heavy cream whips twice as fast if your whisk and bowl and cream are ICE COLD!  Toodles!  Oh and one more things, I am the one who picked whipped cream on Facebook, so to all you whipped cream lovin' people.......I am right there with ya! <3

Light and Delicious Chicken Pot Pie Soup

It is Sunday night.  Want to know what is going on around here?  I am writing you this blog and my husband, who eats the freakiest stuff has made up a small batch of wasabi to dip his slim jims while drinking Mad Dog 20/20 and watching the History Channel. (it is his Saturday)  Don't try to stop us, we will live as dangerously as we WANT!  Just in case for a second you thought, "hmm, wonder what a Sunday night at Chefwannabe's is like".  There ya go.  It is ok to cry.  Sometimes I do too. HA!

So anyway, with it being the new year and all, everyone and their pet is on a diet.  What most of you don't know, because I choose to keep some things to myself.  Odd to think that, I know.  I have been on my own little weight loss journey but here is how I roll.  I don't diet.  I am changing my food mind.  I refuse to eat bird or rabbit food.  In fact, I refuse to cut out anything I love.  I have been doing a great job of controlling portions and getting off my behind!  Though you will not find me talking about this, it has been a very successful 3 months.  Some things are very personal to me, I know you will understand.  So as you can see by what I am posting and cooking, I again, refuse to cut anything out I love. 

That being said, most of you know I love chicken noodle soup.  Isn't that an odd favorite food?  Anyway in a close second, is Chicken Pot Pie.  Now, I have posted a beef pot pie, and have seen so many chicken pot pie recipes, that all look divine.  Just because I refuse to cut anything out doesn't mean I don't try to find healthier ways to make things.  So I took all of the elements I love about chicken pot pie and worked it out in a soup.  A thick creamy soup that has no cream, no half and half, just cornstarch to thicken and a splash of skim milk.  You can add any veggies you like to this soup, I just chose what I like in a pot pie.  It is easy and you won't even miss out on the pie crust part......just keep reading!

You will need:
1 cup skim milk
1/3 cup cornstarch (you MIGHT need 1 extra tbsp but I doubt it)
5 cups chicken stock (low sodium and no msg if you can find it) I used my homemade.
3-4 cups cooked chicken (cubed or just torn)
1 cup green beans
2 large carrots (diced)
3-4 stalks of celery (chopped)  use the leafy parts too!
1 large potato (peeled and diced small)
1 tsp poultry seasoning
salt and pepper to taste

In a bowl combine cold milk and cornstarch.  Whisk until cornstarch is incorporated.  You will need to give it another whisk or 2 before you add it into the soup so keep your whisk handy!  Set aside. 

Prepare all veggies. Add chicken stock into a pot, add poultry seasoning and salt and pepper.  Bring to a boil and add in all green beans, carrots, celery, and potato.  Cover and simmer for 15 minutes. 

Make sure your cornstarch is mixed well into your milk and while stirring, pour in the mixture.  Keep it boiling and it will begin to thicken right away.  Remember you can't add cornstarch to HOT liquid or you will get lumps!  Should you want your soup thicker, add another heaping tbsp of cornstarch to 1/4 cup cold water and whisk.  Add into the soup along with your chicken.  If you find your soup is thicker than you prefer, add in another cup of chicken stock, skim milk or water.  Easy, eh?  I told you it would be!

Now for the final little bit of "ohhh this IS chicken pot pie" you will need a pie crust.  I had an extra store bought one in the fridge so I used it.  Lay it out and using a cookie cutter or a glass cut out shapes.  I used a music note, since I am a musician, music lover, etc.  But you can use something just smaller than the opening of your bowl you will be serving in, to get the most crust you can!  Place on a greased cookie sheet or parchment, brush lightly with milk, sprinkle with salt and pepper and bake at 375 degrees for about 12-15 minutes, or until golden brown.  

 

Fill up your cup or bowl of soup, set a pie crust shape on top and go to town.  You get "enough" to make you feel like you aren't missing out but not getting all the calories and fat from a top and bottom crust!

See, I DO keep you health nuts in mind sometimes! HA!  Really though, this will satisfy every single chicken pot pie craving I could ever have.  So much better for my health, and yet, I don't feel like I have missed a dang thing!

I hope you try it and let me know what you think!

Your "needs to go make brownies now"chefwannabe

Blueberry Crumble Pie

Happy Friday!  Hoping you all are looking forward to a relaxing weekend!!  No snow predicted for us, so that alone makes the upcoming weekend awesome!!

As most of you know, because you graciously voted for me, I won a Holiday Recipe Contest with my Mini Caramel Cheesecakes.  It was hosted by Jen and Maria over at Amateur Kitchen.  Jen and her daughter Maria host a ton of great video cooking webisodes.  You can find them here.  Their recipes are easy, and they show step by step direction, and they are DELICIOUS!  Jen is a mom who encourages kids helping in the kitchen and it is obvious by Maria's excitement on each video she has done a great job getting her to help, try new things and understand cooking.  I just love their YouTube channel and never miss a new upload!

When I won this contest, I was awarded a beautiful cookbook, pie plate, spatula's, and adorable pie crust design cutters! (great pick Maria, you rock)  As a "thank you" I wanted to prepare a dish from the cookbook in this pie plate/casserole that I LOVE.  Seriously, I LOVE it.  So I adapted a recipe out of the cookbook.  I had been wanting to make my husband something blueberry and I couldn't decide on a crisp or a pie and this is the collision of both of those worlds!  You get blueberry crisp and blueberry pie in one. 

This recipe is adapted from the Williams-Sonoma, Essentials of Baking Cookbook.  Though you can't see it, the pie plate they sent me was the exact one on the front of the cookbook.  So cool.   I served this straight out of the oven almost, alongside a scoop of vanilla ice scream.  You still get the crust of the pie, the crumble of the top and the hot sweet blueberries melting your ice cream a little.  Complete joy!!!

Here is how this is gonna roll.............ready?  You will need:

1 pie crust.  I used a premade pie crust but my pie crust recipe is the best you will ever eat.  You can find it here with my recipe for Caramel Apple Crostata Basic Pie Crust.  This will make 2 crusts, you only need one so either half the recipe or....save it!

You will need to place your shell in your pie plate and partially bake it.  Place the dough into your pie plate, then, cover the bottom with parchment or foil and fill with dry beans or pie weights or rice.  Bake for 15 minutes.  Remove from the oven and let cool.  Turn oven down to 375 degrees at this time.

5 cups blueberries (fresh or if frozen, allow to thaw and drain!)
3/4 cup flour
1/2 cup brown sugar
1/2 cup white granulated sugar
1/8 tsp salt
Mix all ingredients in a large bowl.  Set aside and make crumble topping.



Crumble Topping:
1 cup flour
1/3 cup sugar
1 tsp vanilla
1/2 cup butter (COLD and cut into cubes)
In a bowl mix flour, sugar and vanilla.  Add in cold cubed butter and with your fingers or a pastry cutter, combine until your mixture is pea size.  The chunkier you leave the crumble the the chunkier it will be on your pie. 

Pour blueberry mixture into your partially baked pie shell.  Distribute the crumble on top evenly.  I admittedly, made a batch and a half of the crumble because I wanted ALOT of crumble.  It was the perfect amount. 

 

Bake for 50-60 minutes.  The recipe says to let it cook before serving.  You decide, I served it hot over ice cream!!  YUMMO!

 

Enjoy this delicious blueberry delight!  Thanks to Jen and Maria for this gorgeous pie plate you KNOW I love! 

 

Your "here is to new friends and great food"chefwannabe





Sour Cream Apple Pie Deluxe!

This blog is special to me, because the woman who I got this recipe from, is special to me.   You know, you always hear skeptical people who aren't familiar with the Internet say things like, "You can't trust anyone you meet", or other equally as ridiculous statements.  I understand the fear of something you don't know, but I have time and time again learned, this could not be more untrue. 

Shortly after I started "FoodThoughtsOfaChefWannabe", I met M.j.  She was kind, she was helpful, and immediately, I knew she was a great woman.  I have always had a good nose for good people.  (so to speak).  We had a few long email conversations, about life, about family and about food.   She always has golden words of wisdom, and she is the most positive person I have ever "met".  Yes, I don't care that we have never met each other face to face, we have "met" on a far more important level than being in the same room. I would guess we HAVE actually chatted over coffee a time or two, emailing back and forth with a hot cuppa joe beside our keyboards!  Although one day I know, we WILL get to meet face to face!  She has been adopted as my "foodie mom". 

M.j is the author of the blog, I Like To Bake and Cook.  In her "about" section you will be greeted with this  "Hello!  I am a modern Grammy who likes to bake and cook for everyone"  I love it!  She is so endearing with her stories of her family.  She says she never learned to cook from anyone in particular, and she didn't really teach her children to cook.  She does get regular phone calls on how to prepare certain dishes, and her son is working hard on mastering her braciole!  Both of her children spend time in the kitchen, one cooking and one who prefers baking!  I think it is so awesome how our children are influenced as adults by what they saw us prepare, or what we fed them as children!   M,j.'s family does have one dish they can't be without at Thanksgiving, it is Cappalletti's!  She has made 1200 at once, but is going to need to gather some strength and manpower to beat her own mothers record of 2000!  Speaking of which, M.j, is a devoted daughter who spends as much time as possible with her mother.  She has told me stories and shared her visits, and I love hearing of their lives and their relationship.  She also has 5 grandchildren she can't get enough of.  They have all helped her cook in her kitchen and enjoy her food.  Nothing compares to good food, made with experienced hands and a loving heart!  You will read about all of these important people including her beloved, Mr. Vitelli, who is the love of her life!

Recently, M.j,with the help of her grandchildren, realized her dream of writing a cookbook! She so generously sent the cookbook before I could purchase it and I immediately started deciding what to cook first! You won't believe how amazing these recipes all sound! It warmed me from the inside out to read recipes, I knew had been handed down, nourished families, and were eaten together at the dinner table over conversations about life, school, boys, girls, etc. When I got to the Sour Cream Apple Pie Deluxe recipe, I knew it was THE ONE I had to make!

If you are interested in purchasing one of M.j.'s cookbooks, you can click on here.  She is running a Christmas special!  Get yours now!  At the very least join her over at her blog and/or on Facebook.

This recipe is originally made on a cookie sheet, however I did it in a deep dish pie pan.  I used my own homemade dough recipe but feel free to purchase it already made.  This is almost like a cheesecake.  It is creamy, with sweet bites of apple, and a crumb topping you will keep picking at until there is none left on the pie.  Wait.  I said that almost as if it happened to me.  Ok, it COULD have happened to me, but I mustered some self control.  In fact, I think I spent all the self control I had been saving up! 

Sour Cream Apple Pie Deluxe

(minor adjustments made since I did it in a pie pan)

Pie Crust (homemade or bought, just one crust)

Filling:

3/4 cup sugar

2 T flour

1/8 tsp salt

1 pint (2 cups) sour cream

1 tsp vanilla

2 cups apples, peeled and finely chopped

1 well beaten egg

 

Crumb Topping (don't put it on the pie until it says so)

2/3 cup flour

2/3 cup sugar

2 tsp cinnamon

1/2 cup butter softened

Combine ingredients (can use a pastry cutter or fork and set aside)
 

Preheat oven to 425 degrees. Spray pie pan with cooking spray. I always do as a precaution. Lay pie crust into the plate as you would any other pie. Fold excess under at the top edge. Mix all other ingredients together. Pour into pie shell and bake for 15 minutes, then lower the temperature to 350 and bake 30 minutes longer. Remove from oven and top with crumb topping and bake at 350 another 15 minutes. Upon taking it out of the oven, put immediately into the refrigerator until cold!

This pie is an official Simmerman staple now.  I hope you try it, and I hope you love it as much as we did!  Make sure to get your cookbook for more where it came from!

Your "blessed with special friends" chefwannabe

Mini Minced Beef Pies

My husband spent a handful of his growing up years in England.  He talks so fondly of the people, the country, AND the food.  I like to try and recreate certain things for him, and myself (let's be real) that bring back good memories.  So I interrogate him about his travels and food experiences outside of the US.  I love hearing about his childhood which was so vastly different than my own.  I love making food that sparks memories of places he has been and lived. 

I am sure little pies are far from anything he may have eaten in England, but I tried my own take on minced beef pies.  He says they aren't TO far off from what he got at the local "chippy" .  Now if I could find a place to get him REAL English Sharp Cheddar cheese, I would be his hero for LIFE!  I did find some at Whole Foods and he liked it but it just wasn't QUITE right. 

I like things in "mini".  I like having individual portions, for portion control and because they are fun.  I swear it has nothing to do with being a germaphobe and someone else touching my food.  Anyway, let us get started.  You can buy pie crust or you can make my pie crust.  There is a link in the list of ingredients to my FABULOUS crust.  Just trust me on this kids, it rocks!

You will need:
1lb ground beef
1 carrot grated
1 small potato diced TINY
1 tbsp flour
1 cup beef stock
Pie Crust (1) Store bought or my FABULOUS recipe (makes 2 crusts, but just need 1)
Parchment Paper
1 egg (for egg wash)
salt and pepper to taste

Brown ground beef completely.  When it is done, if there is to much grease, drain it and add in flour, and carrots.  Mix completely until the flour is soaked up by the beef.  Add in stock and the TINY diced potato.  Stir until stock begins to thicken.  You may find you need a bit more stock, if so just add in as much as you like for a gravy.  Now cover your pot with a lid, turn off the heat and let it sit, until it is completely cooled.

Note: When I say dice the potato tiny, you could grate it (large grate) as well.  It should be tiny enough that the pieces cook through from the residual heat in the pot while it sits covered.  K?  K.

Cut strips of parchment paper long enough to go in the muffin tin and come out the other side, like this.  Spray your muffin tin with non stick spray and lay the parchment pieces in.  You will use it to remove the mini pies when they are done baking!

Roll out your pie crust.  Roll it a bit thinner than you would a regular sized pie crust.  I used a cup with a top diameter of almost 5 inches for this.  You want enough to be able to pinch your top lattice work to the crust, or to pinch the edges if you choose to put another piece on top for a solid top crust. You may not need one that big!  Cut out 12 circles and get them into the pan.  Make sure to press the sides and bottom edges on in to the corners!  Add in filling.  I used a small cookie scoop but just make sure it is divided between them all.  Take your leftover dough and do the lattice on top or if you have enough dough, or an extra crust, feel free to cut an entire top crust out.  Pinch the edges and brush entire mini pie with an egg wash.

Bake at 375 for approximately 30 minutes. 

You can easily make these with chicken, exchange the meat and stock.  They are delicious little meat pies using ground beef, for a budget friendly meal!

Your kids will love their own mini pie, and so will you!

Your "likes to have my OWN" chefwannabe

 

Niece Invasion of the Extreme Sundae Pie- Take 1! By: Jamie and Katie

 For a long time now we have been trying to plan to come and make some yummy dishes with our Aunt Chris!  My summer has been busy doing softball, babysitting, and hanging out at my grandmas lake, and Jamie's summer has been busy at volleyball camps, and preparing for 8th grade. We finally made some dates and came down to cook!  The first thing we had to do was go to the grocery store and obviously buy the ingredients. Then, we finally got to the house and prepared what we needed to make!  We made a dessert what we call "The Extreme Sundae Pie." We wanted to make an ice-cream dessert to cool down these 110 degree days!

 

If you want to cool down these extremly hot summer days too, please keep reading and follow these directions!

You will need...                 
9 in. springform pan                  
1 -1.5 qts. of Cookies and Cream ice-cream
3 pkgs. of fun size Kit Kats
2 tsp. vanilla
2 -12.8 hot fudge jars (melted a little bit just enough to spread)               
2 cups graham crackers
2 Tbsp. melted butter
1 pkg chocolate sandwich cookies (Oreo)
              
***remember to let the ice-cream soften slightly before you begin to assemble this dessert***

We put 2 cups of graham crackers into the food processor and zapped it.  Add in melted butter and zap some more.  Press it into the bottom of the spring form pan. 
Put the cookies and cream ice cream in a mixer or use a bowl and spoon. 

Add 1 tsp vanilla and mix completely.  Unwrap all of the kit kat bars and leave them connected. 

Line the spring form pan after you have pressed in the crust .  You might have to hold them up with an extra set of hands until you get the ice cream layer poured in.  Pour the ice cream in the pan on top of the graham cracker crust and smooth it out. 

Put it in the freezer and let it set up for about 30 minutes.  Jamie can't really remember so just keep checking it.  It doesn't need to be solid, it just needs to be set a bit. 

Now, melt the  hot fudge just until it is soft enough to spread.  Spread on both jars and put back in the freezer for another 30 minutes.  Wait, Jamie can't remember again, so just until it is set. 

Now mix together your softened vanilla ice cream and 1 tsp vanilla.  Stir until combined.  Pour into pan OVER the hot fudge.  BE CAREFUL.  It will be a wee bit to much.  So, get yourself a little bowl and pour the excess into it.  Now let it sit in the freezer again. 

While it is in the freezer, crush 1/2 of a package of Oreos in a ziploc bag.  Now using any bashing instrument of your choice, beat those babies until they are Oreo DUST!  Next, sprinkle the crumbs on to the top of the pie.  Let it sit until ready to serve.  (probably at least 3 hours)

We hope you love our Extreme Sundae Pie.  It is fun to make and we had fun driving Aunt Chris insane.  We didn't even have to clean up cause our Aunt Chrissy did it all for us. 

Your "cra-cra nieces of chefwannabe"

Jamie and Katie
 

PS.  Thanks Jatie and Kamie (hehe), I had so much fun with you!  Food, makeup, writing, and laughing our buns off!  Hope you make this at home so you can actually EAT SOME! Sorry!  Love you guys!xoxo