Sweet Potato Pie

• Sweet Potato Pie

  Ingredients

  For the Pie Crust follow crust recipe twice to make 2 pie shells, don’t double & split. Or you can use 2 Marie Calendar’s frozen pie shells to save time! 

  2 Marie Calendar frozen pie shells-thaw 15 mins. before baking empty or 

  • • 1½ cups all-purpose flour 
    • 1/2 teaspoon salt
    • 1/2 cup butter-flavored vegetable shortening, chilled 
    • 1/3 cup ice water
    • 1/4 cup brown sugar (to use later)

  For the Filling-makes 2 pies. 

• 4 LARGE orange-fleshed sweet potatoes (Louisiana yams), scrubbed
• 8 tablespoons (1 stick) butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/4 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Whipped cream, for serving (optional)
• 
  
  1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  Even if you use a frozen pie shell follow this  step & bake before filling 5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter, brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shells, smoothing the top.
  7.Reduce the oventemperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 hour 15 mins. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream. 

Collard Greens

I love collard greens, but I don't like them tossed in vinegar. I've got a simple recipe that takes a while, but is definitely worth the wait.  I like mine with a little kick to them, so I normally add more hot sauce than I list below. If you don't have a cast iron dutch oven-get one! It's one of the most used & versatile items in my kitchen, plus it can be used in the oven or on top of the stove. Also keep in mind greens cook down, so what may look like a lot will only turn out to serve a few.

Collard Greens
8 slices of smoked turkey bacon (or veggie bacon)-cut in 1/2 in pieces
1 medium Vidalia onion or other sweet onion, diced
1 stick of butter
2 lbs of collard greens, washed, stems removed, spined, and leaves cut into 1/2 inch strips (this can be done after taking the spine out, stack several leaves, roll, and slice)
Salt to taste
1 Tablespoon Hot Sauce-I use Texas Petes Hotter Sauce
2 cups water

In a cast iron dutch oven cook bacon until done, about 5 miuntes.
Add diced onion and butter and cook until onions are tender, about 5 minutes.
Add hot sauce and water and bring to a boil.
Reduce the heat to medium-low and cook about 15 minutes.
Add the collard greens and cook uncovered until very soft (about 3 hours or longer).
Add a little more water if needed.
Season with salt to taste.

Cheesecake Cookie Cups

Cheesecake Cookie Cups are an easy make ahead recipe for any occasion.  You can also use any flavor topping and/or cookie crust.

Ingredients:
1 pkg (16.5 oz.) Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs (8 oz. each) cream cheese, room tempature
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Preheat oven to 325.
Paper-line 24 muffin cups.
Place one piece of cookie dough in each muffin cup.
Bake 10-12 minutes or until cookie has spread to the edge of the cup.
Beat cream cheese, sweetened condensed milk, eggs, and vanilla in a medium bowl until smooth.
Pour about 3 Tablespoons cream cheese mixture in each cookie cup.
Bake for an additional 15-18 minutes or until set.
Cool completely in pan on a wire rack.
Top each with Tablespoon of pie filling.
Refrigerate for 1 hour.
Remove paper liners before serving.