Lemon Meringue Pie

•Bake and cool pie shell.

•In saucepan, combine:

            1 cup sugar

            1/4 cup flour

            3 Tbs. cornstarch

            1/4 tsp. salt

•Stir in:

            2 cups water

•Cook and stir over medium heat until thickened and clear.

•Add a little hot mixture to:

            3 egg yolks, beaten

•Return all to hot mixture. Cook 1 minute more; stir constantly. Remove from heat.

•Blend in:

            1 Tbs. butter

            1 tsp. grated lemon peel

            1/4 cup lemon juice

•Pour mixture into pie shell. Cool.

Meringue

Beat until soft peaks form:

            3 egg whites

•Gradually add:

            6 Tbs. sugar

•Beat to stiff peaks. Spread over hot filling.

•Bake at 425º for 5 minutes, until brown. Cool.

Coconut Cream Pie

•Bake and cool pie shell.

•Combine in saucepan; bring to near boil:

            2 cups milk

            1/2 cup sugar

            Pinch of salt

•Blend:

            3 Tbs. cornstarch

            4 egg yolks

            1 tsp. water

•Mix a small amount of the milk mixture in with the egg mixture, repeat, then add all to milk mixture.

•Add:

            1/2 cup grated coconut

•Cook over medium heat until custard thickens.

•Add:

            1 Tbs. butter

            1/2 tsp. vanilla

•Fill pie shell with filling and cool.

Meringue

•Beat until soft peaks form:

            4 egg whites

            1/4 tsp. cream of tartar

            1/8 tsp. salt

•Gradually add, beating constantly:

            1/4 cup sugar

            1/2 cup grated coconut

•When meringue is fairly stiff, pile lightly on filled pie.

•Bake at 400º; ten minutes or till light brown. Cool.

Pie Crust

Single crust

•Combine:

            1 1/3 cups flour

            1/2 tsp. salt

•Cut in:

            1/2 cup shortening

•Add 1 T at a time and toss with fork:

            3 Tbs. water

•When all water has been added, work dough into a firm ball.

Double crust

•Combine:

            2 cups flour

            1 tsp. salt

•Cut in:

            3/4 cup shortening

•Add 1 T at a time and toss with fork:

            1/4 cup water

•When all water has been added, work dough into a firm ball.

To bake without filling: prick bottom and sides, 425º, 10-15 min.

For tart shells: Cut pastry circles using bottom of shortening can. Fit over backs of muffin pans, pinching 4 or 5 pleats into sides. Turn edge under; flute. Prick with fork. Bake 425º; 12-15 min.

Moore Soup

1-2 chicken breast

1/2 C chopped onions

1/2 C diced carrots
1 Tbsp garlic (diced)

1 can diced tomatoes

1 can beans (any kind you prefer)

1/3 C pasta

1 can chicken broth (if extra broth is needed)

Salt and Pepper to taste

Red pepper flakes if you like it spicy

Shredded cheese

In a soup pot boil chicken, carrots, onions, and garlic. Once cooked, shred chicken. Add all other ingredients to the pot and boil until pasta is cooked. Takes about 30 minutes and can feed up to 4 or can feed more if more vegetables and pasta are added. I like to add green peppers and celery when I have them on hand.

Katie's Lentil Sausage Soup

nocoupons

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Ashley's Pumpkin Pie and Pumpkin Seed Mixes

3 cans pumpkin
4 large eggs
1 cup sugar
1 1/2 cans (12 oz. cans) evaporated milk
1 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt

Blend pumpkin, eggs, sugar, and spices well. Gradually add in evaporated milk. Pour into unbaked pie crust(s). Bake at 425 degrees for 15 minutes, then turn down to 350 degrees for another 45-60 minutes (until a toothpick or knife inserted into middle comes out clean).


Pumpkin Seed Mixes
(Rinse pumpkin seeds, pat dry, mix with desired toppings, bake at 300 degrees for about 30 minutes.)

Original:
   1 1/2 cups pumpkin seeds
   2 teaspoons butter or oil
   Salt (to taste)

Italian:
   Italian seasoning
   Parmesan cheese
   Olive oil
   Salt and pepper

Buffalo Wings:
   Butter
   Tabasco sauce
   Salt

Pumpkin Pie:
   Cinnamon
   Ginger
   Nutmeg
   Butter

Greek:
   Lemon pepper bland
   Oregano
   Salt
   Olive oil

Haley's Chicken Divan

2 cans Cream of Chicken soup
1 bag frozen broccoli
2 cups cooked chicken pieces
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup shredded cheddar cheese
1 1/2 boxes croutons

Boil and drain broccoli. Mix broccoli and chicken together and spread on bottom of casserole dish or pan. In separate bowl, mix soup, mayo, lemon juice, and cheese. Spread over top of chicken/broccoli in pan and sprinkle croutons on top. Bake at 350 degrees for 30 minutes.

Sierra's Apple & Snickers Salad

1 cup heavy whipping cream + 1/2 cup sugar (whip together until stiff)
4 Granny Smith apples (chop to bite-size pieces)
3 full-sized Snickers bars (chop to bite-size pieces)
1/2 package vanilla pudding mix
Red and yellow food coloring (optional)
Caramel sauce

Mix all together and drizzle the caramel sauce over the top.

Krista's Pumpkin Pancakes

1 cup flour
2 Tablespoons brown sugar (packed)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, allspice, cloves)
1 cup milk
1 cup pumpkin (cooked and mashed, or canned)
2 eggs
Chocolate chips (optional)
1/3 cup oil (for cooking, if needed)

Combine dry ingredients in large bowl. Stir well and set aside. Combine milk, pumpkin, and eggs in second bowl. Whisk together and then mix with dry mixture. Heat griddle or non-stick pan. Pour batter on griddle in 1/3-cup increments. Turn pancakes when tops are bubbly, and brown other sides. Makes 12-14 pancakes.

Dominique and Kamie's BBQ Biscuits

1 lb ground beef
2 cans refrigerated pop-out biscuits
BBQ sauce
Brown sugar
Grated cheese

Brown the ground beef.  Drain.  Mix in bbq sauce and brown sugar to taste.  Place biscuits in muffin tins and top with ground beef.  Add grated cheese on top (try to keep it off the pan because baked-on is hard to clean off!).  Bake as biscuits instruct (usually about 10 minutes).

So easy and really good!  It's pretty cheap too if you get the off-brand of biscuits.