Judys Foodies Nestle's Tollhouse Pie!

                                                                                

Delicious Nestle's Tollhouse Pie made my way! 

Serve warm with vanilla ice cream or whipped topping if you wish! 

Pie Crust:

2 Cups Flour

1 TSP Salt

2 TSP Sugar

Mix all together

Cut in to make crumbs

1/3 Cup Cold Butter

1/3 Cup Shortening

Once you have cut in the butter & shortening enough that you have fine crumbs add the following.

4 to 5 TBS Cold Water & 1 Tsp Vanilla

Divide dough in 1/2. Save or freeze the one & roll out the other on a floured surface. Line a deep 9 inch pie pan. Now mix up the pie filling.

PIE FILLING:

2 Large Eggs

1/2 Cup Flour

1/4 TSP Salt

1/2 Cup Sugar

1/2 Cup Brown Sugar

2 TSP Vanilla

1 & 1/2 Sticks butter Softened

1&1/4 Chocolate Chips Semi Sweet or any that you choose

1 Cup Chopped Nuts (Optional) or add 1 Cup Oatmeal or 1 Cup Coconut

Beat butter until fluffy, now add eggs & beat again. Add vanilla & beat. Stir the dry ingredients together EXCEPT the chocolate chips & nuts or what you choose to add. Beat the dry ingredients into butter egg mixture about a cup at time until all is added & batter is fluffy. Spoon into your pan lined with the pie dough. Trim & crimp the edges of your crust. Bake in a preheated 325 Degree oven for 55 to 60 minutes. Test for done filling with a sharp knife inserted into the pie. It should come out with only gooey chocolate not raw dough. Be careful to not overbake, you do want that fresh out of the oven chocolate chip gooeyness for this pie. Let pie cool until it is warm before serving. If your pie is for later, you may microwave each slice for about 30 seconds on high to warm up each piece. Add the vanilla ice cream or whipped topping & serve! 

Judys' Foodies Nestle Tollhouse Pie is baking now!

            A new recipe coming, maybe?

I am baking a Nestle Tollhouse Pie right now!

If I love it I will share it with you! Not my recipe I am using Nestle's. But I am sure it will be very good!

What is not to love? Homemade dough, chocolate chips, YUM!

I will keep you posted!

Happy Independence Day America! 

       

Black Raspberry Tart

                                                                            

Fresh Black Raspberry Tart is a scrumptious dessert. This tart has a sugar cookie crust, seedless black raspberry filling & topped with vanilla butter crumb topping! Add a dollop of ice cream or whipped cream if you wish & as you can see my choice was vanilla ice cream. Enjoy!

SUGAR COOKIE CRUST:

1 & 1/2 Cups Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1 Stick which is 8 TBS of softened Butter

3/4 Cup Sugar

1 Egg

2 Tsp. Vanilla

Stir the flour, baking powder & salt together & set aside. Beat butter until soft, add sugar & beat again. Add the egg & vanilla & beat again. Now add your flour mixture about 1/4 cup at a time beating well. Once everything in incorporated & beaten well, chill in the freezer for about 10 minutes. Preheat your oven to 350 degrees & spray your 9 inch tart pan with baking spray. Once dough has chilled, remove from freezer & spread it into your prepared pan. If you do not have a tart pan a 9 inch pie pan works nicely too. Bake 10 to 15 minutes until crust is nicely browned. Remove from oven & let cool. Now let's make that yummy filling!

BLACK RASPBERRY FILLING:

1 Quart of Fresh picked black raspberries, you may use frozen!

1 & 1/2 Cups water

1 Cup Sugar

4 Heaping TBS Cornstarch

2 TSP Lemon Juice

Dash of Salt

1 Tsp. Vanilla

Place your washed berries into a deep sauce pan add the water & bring to a boil. Simmer about 15 minutes stirring often. Now  run the cooked berries through a fine sieve to remove the seeds. You do not have to do this but I wanted a no seed tart. Save the contents you ran through the sieve including the juice. Put it back into the pot discard the seeds. Now stir the sugar & cornstarch together. Bring the berry mixture to a boil & whisk in the sugar mixture stirring the entire time. Cook until thick & bubbly. Once nice & thick remove from heat & add the lemon juice, vanilla & dash of salt. Whisk until nicely blended. Pour mixture evenly over the cooled cookie crust. Now on to the crumbs!

CRUMB TOPPING:

1 Cup Flour

3/4 Cup Sugar

3 TBS Butter (cold)

2 Dashes of Salt

a couple drops of Vanilla

Stir flour, sugar, & salt together. Cut butter into small pieces & cut into your mixture until you get a nice crumb texture. Add a few drops of vanilla & lightly stir with a fork. Cover a baking sheet with parchment. Preheat oven to 350 Degrees. Spread crumb mixture over the parchment & bake 10 minutes, stir crumbs & bake another 3 minutes or so until you have lightly browned crumbs. You will spread these over the Black Raspberry Filling. Let crumbs cool about 10 minutes. If you filling has set & has  a gloss on top drag a fork over the surface to make a rougher surface so the crumbs will stick. Now spread those delicious crumbs over the top. Chill at least 4 hours or overnight! This is delicious & just might be my new favorite dessert! 

16 Bean Ham & Bean Soup

                                                                            

16 Bean Ham & Bean Soup !

1 16 Ounce Heath & Harvest 16 Bean Soup Mix

2 Pounds Of Ham

1Large Onion peeled & chopped

4 Large Potatoes peeled & Chopped

3 Ribs Celery Chopped

4 Large Carrots Peeled & Chopped

Water to cover

2 Bay Leaves

1 TBS Chopped Parsley

4 TBS Cornstarch 

1&1/2 Cups cold water

Simmer the chunk of ham in water enough to cover the ham. Simmer 1 hour. Remove from pot to cool. Now dump in the bean soup mix DO NOT ADD THE PACKET of seasoning YET! Simmer beans about 1 hour. Now add the rest of the ingredients including the ham you will want to dice into nice sized chunks, but do not add the the cornstarch & water at this point, & let cook on simmer about 2 hours or dump everything into a crock pot & cook on low another 5 hours! Once cooked stir the cornstarch into the cold water until smooth & then stir enough into the soup until it is as thick as you like it! I like mine thick! Remove the 2 Bay Leaves before serving! This is the best bean soup I have eaten yet! 

OOEY GOOEY CHOCOLATE BROWNIES a cheaters version!

                                         

Ooey Gooey Chocolate Brownies are so good! & best part is you CHEAT with this recipe! Makes a 9x13 pan of chocolate YUM!

FILLING:
1/2 cup Flour
1/2  Cup Brown Sugar
1/4 TSP Salt
Stir all together. 
Cut in 1  & 1/2 TSP  Shortening to make crumbs. Remove 1/4 Cup  & you can freeze it for future use.
1/2 Cup Corn Syrup
1 TSP Vanilla
Heat 1 /2 Cup hot water  & stir in 4 Ounces of Semi Sweet Baking Chocolate stir until chocolate is melted. Now stir in 1/2 TSP Baking Soda & stir, this will foam up! Dump into mixture you made from the crumbs with the Corn Syrup stir well. Beat one egg & add this & stir well.

Cook over medium high heat stirring as it cooks & suddenly it turns into thick chocolate goo! Now chill until at least room temperature. 

Next: 

1 Box of your favorite Brownie mix a 9x13 size box mix! I used Duncan Hines dark chocolate brownie mix. Mix as per instructions on the box! Once mixed add 1 cup chocolate chips just for fun! Grease the bottom of your 9x13 pan as directed on the package. Pour brownie mix into pan & smooth out so it is even. Now dollop the chocolate goo on the top in about 6 large dollops over the top. Now marble it through the brownie batter! Bake in a preheated oven until brownies are crackled on the top about 40 minutes but test at 35 minutes! Batter should test clean but chocolate goo will stay gooey! Do not over bake but you do not want uncooked batter! Let cool before cutting! YUM! 

                                                                                                  

Italian Shredded Pork in the Crock-Pot

                                                                            

Wow, tender, juicy pork loin in the crock-pot & I nice change from BBQ pork! Serves about 8!

5 to 6 LBS Boneless Pork Loin
3 Cups Hot Water
1 TSP Sea Salt
1 TSP White Pepper or Black but I love white pepper!
2 Large Onions Chopped
1 TBS Parsley Flakes
1 TBS Garlic Chopped
3 Bay Leaves
1 Packet 7oz. Good Seasonings Italian Dressing
Place Pork in the bottom of the crock-pot. Mix the hot water together with everything else except the onions. Place chopped onions on top of the meat. Now pour the seasoned water over everything. Cook on LOW for 9 hours. Now remove meat from the juices, remove the 3 bay leaves, & shred with two forks. The meat practically does this itself. Pour the juice from the meat into a large container, put meat back in the crock-pot to keep warm & pour back enough of the meat juices to make the meat as juicy as you like. This broth is packed with flavor & I like my sandwich SLOPPY but this is entirely your choice! DIG IN TO JUICY Pork !

Crispy Crunchy Potato Wedges!

                                                                                   

Cornflake Crumb Encrusted Potato Wedges! 

4 Large Baking Potatoes Scrubbed & cut into wedges

3 Cups Cornflake Crumbs

1&1/2 TSP Salt

Pepper to taste

Dash of Red Pepper

1/2 TSP Sugar

2 TBS Chopped Dried Parsley Flakes

Optional Seasonings Onion Powder, Garlic Powder, Paprika, or you choose

2 Eggs Beaten

2 TBS Melted Butter

1/2 Cup Milk

Preheat oven to 375 degrees

Stir all the dry ingredients together. Beat the eggs & milk together then whisk in the butter. Spray baking sheet with baking spray or coat lightly with oil. Now dip 1 wedge at a time into the egg mixture then coat with crumbs then back into egg mixture & back into the crumbs, Lay wedge on baking sheet & continue until all the wedges are coated, Bake in the oven about 40 minutes or until potatoes test done! Serves 4 & goes great with just about any meat!