Pie Plate Pizzazz
…they’re not just for apple pies anymore!
Favorite Recipes from the Woven Treasures Branch, Sue Morrison, BA
Layered Taco Dipfrom Melody Chapman
1 layer bean dip
1 layer Green Goddess Dressing
1 layer sour cream mixed with taco seasoning mix
1 layer shredded cheddar cheese
Top with veggies (green onions, green peppers, tomatoes, olives)
Served with Tortilla Chips
Chili Dipfrom Mary Stralka and Fran Bernhjelm
Layer into 2 pie plates
8 oz. cream cheese
One can of chili no beans
Cheddar cheese, shredded
Heat until cheese bubbles and serve with chips!!
Swiss Onion Dip from Sue Morrison
2 cups Hellmann’s mayonnaise
2 cups shredded Swiss cheese
2 cups sweet onion, chopped
Vidalia or Walla Walla
Mix ingredients together and place in Longaberger® Pie Plate. Bake at 350 degrees for 25 minutes. Serve with bagel chips, Toasteds or cocktail rye. Also a great addition to grilled hamburgers on a bun!
Seven Layer Mexican Dipfrom Nancy Elander
1 clove garlic
1 can dark red kidney beans, drained
1/4 cup thick salsa
1 tsp. chili powder
3/4 tsp. ground cumin
Guacamole
2/3 cup sour cream
3/4 cup sliced black olives
Tomatoes, diced
Green onion sliced
1/2 cup shredded cheddar cheese
Process in food processor: garlic, kidney beans, salsa, chili powder, and cumin. Spread in Pie Plate. Layer following ingredients leaving borders: guacamole, sour cream, tomatoes, cheese, olives, and green onions.
Lemonade Stand Pie from Trisha Wirth
1 can (6oz) frozen lemonade or pink lemonade concentrate partially thawed
1 pint Vanilla Ice Cream (2 cups), softened
1 tub (8oz) Cool Whip, thawed
1 (6oz) prepared graham cracker crumb crust
Beat concentrate in large mixer on low speed about 30 seconds. Gradually spoon in ice cream, beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust.
Freeze 4 hours or overnight until firm. Let stand at room temp 30 min. or until pie can be cut easily.
Garnish with strawberries. Store leftovers in freezer. Makes 8 servings
OREO® Triple Layer Chocolate Pie from Sally Keating
24 OREO Chocolate Sandwich Cookies, finely crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups coarsely chopped OREO Chocolate Sandwich Cookies
Mix 2 cups crumbs and butter; press onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding in crust. Stir chopped cookies into remaining whipped topping; spread over pudding mixture.
Refrigerate 4 hours or until set. Garnish as desired.
Proudly American Ice Cream Piefrom Monique Salazar
Add graham cracker piecrust to thepie plate. Put in layers ofany kind
of ice cream to make a red, white and blue layers (raspberry, blue moon, vanilla). Top with cool whip. Garnish with strawberries or raspberries and blueberries for a Proudly American theme.
Carole Bailey’s Artichoke Dip from Sue Morrison
2 cans (8 ½ oz) artichoke hearts, drained and chopped
2 cups Hellmann’s mayonnaise
2 cups Parmesan cheese
Mix and spread in Pie Plate. Bake 20 – 30 minutes at 350 degrees.
Serve with water wafer crackers.
CREATE-A-CRUST APPLE PIE from Sharon Blackwell
2 medium apples, pared & sliced (about 2 cups)
1 TBL Lemon Juice
1/2 cup + 2 TBL Bisquick
1 - 14oz can sweetened condensed milk (NOT evaporated milk!)
1-1/2 cups water
3 eggs
1/4 cup margarine or butter, softened
1-1/2 tsp vanilla extract
1/2 tsp ground cinnamon (Sharon uses about 3 tsp)
1/2 tsp ground nutmeg
Preheat oven to 350 degrees.
In Medium Mixing Bowl, toss apples in lemon juice, then with 2 TBL
Bisquick. Arrange on bottom of buttered 10" Pie Plate. Combine remaining ingredients in blender. Blend on low speed 3 minutes. Let stand 5 minutes. Pour evenly over apples. Bake 35-40 minutes or until golden brown around edge. Cool slightly; serve warm or chilled with vanilla ice cream.
Refrigerate leftovers.
Ritz Dip from Trisha Wirth
8 ounce package of cream cheese, softened
8 ounce co-jack cheese, shredded
1 cup mayonnaise
1/4 cup bacon bits
2 green onions, chopped
12 crushed Ritz crackers
Put the crushed crackers in the bottom of the Pie Plate. In the Batter Bowl, combine cheeses, mayonnaise and green onion. Spread over the crushed crackers. Sprinkle bacon bits on top and bake at 350 degrees about 20 minutes, till bubbly. Serve with Ritz Crackers.
Fresh from the Pantry Chocolate Pudding Pie (page 166)
from Melinda Blatz
½ cup unsalted butter
3 oz bittersweet chocolate
1 cup sugar
3 tablespoons cornstarch
3 tablespoons baking cocoa
12 oz can evaporated milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 baked 9-inch pie shell
Foolproof Meringue (see below)
Melt butter and chocolate in a heavy saucepan. Mix the sugar, cornstarch and baking cocoa in a Medium Mixing Bowl. Add to the melted butter and blend well. Pour the evaporated milk into a 2 cup measure. Add enough milk to measure 2 cups. Stir into the chocolate mixture. Stir a small amount of the mixture into the beaten egg yolks; stir the egg yolks into the mixture. Add the vanilla. Cook until thickened, stirring constantly. Pour into pie shell. Spread Foolproof Meringue over the filling, sealing to the edge. Bake at 450 degrees for 5 to 7 minutes or until golden brown. Chill covered in the refrigerator.
Foolproof Meringue
6 tablespoons sugar
1 tablespoon cornstarch
½ cup water
½ teaspoon vanilla extract
3 egg whites
salt to taste
Combine the sugar, cornstarch and water in a small saucepan. Cook for 5 minutes or until clear and thickened, stirring constantly. Cool slightly. Add the vanilla. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the syrup gradually, beating constantly until stiff peaks form.