Skip to main content

Derby Pie

 Ingredients:
1/2 cup butter
1 cup sugar
1/2 cup flour
2 eggs
1 teaspoon vanilla
1 cup chopped pecans
1 cup chocolate chips
1 pie crust
whipped cream

Directions:
Melt the butter in a glass mixing bowl. Allow the butter to cool for a minute and then stir in the sugar and flour. Add the eggs and vanilla and stir until combined. Stir in the pecans and chocolate chips. Pour the filling into the pie crust. Bake at 350 for 45 minutes. Allow the pie to cool. Top slices with whipped cream.

Comments

Popular posts from this blog

Amish Baked Oatmeal

  Source:  Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Ranch Chicken Stew with Rice

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.