Tuesday, September 29, 2009


Single Serving Pie in a Jar:
These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth. SO cute and will make the perfect hostess or Christmas gift!!!

To get the recipe & instructions click on Our Best Bites

Lolly Chops is offering seven adorable tags for the top of your jars in a pdf format!

Just click on Lolly Chops to grab them

You can grab the free pattern to make your own totally cool pie pillow HERE!!!

Caramel Apples
Now there are caramel apples and then there are Our Best Bite Caramel Apples...
Want to make some for your family? Grab the recipe here!!

How about this Monster Mash...Another goodie from Our Best Bite....Click here for the Monster Mash {Halloween Popcorn Mix} recipe

If you don't already know about Our Best Bite & Lolly Chop then you are in for a real treat!!!

Monday, September 28, 2009



A slice of this delightful Apple Maple Upside-Down cake will help "comfort" you on a cool autumn day or evening. If possible, use Granny Smith's or Golden Delicious apples for making this cake.

1 tbsp. unsalted butter or margarine, softened
3 tbsp. granulated sugar
1 large egg
1 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
1/2 cup real maple syrup
2 large cooking apples, peeled, cored, sliced thin (If possible, use Granny Smith or Golden Delicious apples, or any other good baking apples)
Whipped cream (optional)

In a medium mixing bowl, beat together butter or margarine, sugar and egg with an electric mixer on medium speed until well combined. Stir together flour, baking powder and salt; add alternately with milk to beaten mixture, beating on low speed after each addition just until smooth.

In a small saucepan, bring the maple syrup just to a boil; pour into a greased square 8" x 8" x 2" in depth baking pan. Carefully top with a single layer of apple slices. Pour batter evenly over top of apple slices. Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a wooden toothpick inserted into cake portion comes out clean. Immediately invert onto serving platter. Cool slightly. Serve warm, topped with whipped cream if desired. Store any leftover cake in refrigerator, covered with aluminum foil or plastic wrap!
Source: DianasDesserts.com

***An important tip for making any candy***
Sugar loves water, so don’t make candy on humid days. The humidity will affect your
cooking times, and can even keep candy from setting up properly!


I have used this recipe for over 10 years and only buy marshmallows for camping...I you have never made your own marshmallows you are in for a real treat...Try dipping these homemade marshmallows in chocolate.

About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites* (see note)
1 teaspoon vanilla extract

*Note: If egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters, beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week!


1 19.5-ounce package brownie mix
2 eggs
1/3 cup vegetable or canola oil
1 cup chopped roasted peanuts
1 14-oz. can sweetened condensed milk
1/2 cup creamy peanut butter
Preheat oven to 350 degrees. Lightly grease a 13×9×2-inch baking pan and set aside. In a large bowl, combine brownie mix, eggs and oil. Beat until combined. Stir in peanuts. Remove half of the brownie mix and set aside.Spread remaining brownie mix into prepared pan.
Whisk together sweetened condensed milk and peanut butter in a medium bowl until smooth. spread peanut butter mixture evenly over the brownie mixture in the pan. Separate the reserved brownie mixture into pieces. Flatten each piece with your fingers and place on top of peanut butter mixture.
Bake in preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan or on a wire rack. cut into bars, makes 32 pieces!
Source:Cooking By The Seat Of My Pants


Makes a 9 in” triple layer cake, serves 16 -20 people.
You will need- 3 -9 inch cake tins.

2-medium or 1 large sweet potato (12 ounces)
3-cups of cake flour
3-tsp baking powder
1½-tsp ground cinnamon
¾-tsp of freshly grated nutmeg
¼-tsp ground cloves
5-eggs, separated
2¼-cups sugar
1-stick plus 2 tbsp (5 oz) of butter, at room temperature
1½-tsp of vanilla
1¼-cups of milk


Preheat the oven to 400°F. Prick the sweet potatoes in 2-3 places and place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

Reduce the oven temperature to 350°F…Butter the bottoms and sides of the pans and line with non-stick baking paper or greaseproof paper. Butter the paper also.
When the sweet potatoes are cool, peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processor until smooth.

Measure one cup of potato puree and set aside.

Sift the flour, baking powder, cinnamon, nutmeg and ground cloves into a large bowl and set aside.

In a bowl of an electric mixer add the egg whites and attach the whip attachment. Beat on a medium speed until the egg whites are frothy, raise the speed to high and gradually beat in ¼ cup of sugar. Continue to beat until the egg whites are moderately stiff.

In another large bowl with a paddle attachment, combine the sweet potato, butter, vanilla and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk alternately in 2-3 additions, making sure to begin and end with the dry ingredients.

With a large spatula, fold in one fourth of the eggs whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among the three pans equally.

Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pans for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with ½ inch round tip and filled with chocolate cream cheese icing, pipe a boarder around the edge of the cake. Fill the centre with orange cream filling smoothing it to the edge of the boarder. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Cheese Frosting

10 ounces cream cheese at room temperature
1 stick (4 oz) butter at room temperature
16 ounces of powdered (icing) sugar; sifted
1½ ounces of unsweetened chocolate melted and slightly cooled

In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered (icing) sugar to cream cheese butter mixture. Making sure to scrape down the sides of the bowl. Then beat until fluffy 2-3 minutes.

Measure out 1 cup of frosting and set aside.
Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling

1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
¼ tsp of orange extract

Stir together all the ingredients until well mixed!

Sourced from:Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

Sunday, September 27, 2009





Makes 4 pounds
7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
1 1/2 cups shredded sweetened coconut

Preheat the oven to 350 degrees F.

In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly, about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat; bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. Stir each chocolate until totally melted.
Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and coconut over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
Adapted from Emeril Lagasse by Ezra Pound Cake.


1 c. granulated sugar
½ c. packed light brown sugar
½ c. buttermilk
1 T. light corn syrup
½ t. baking soda
¼ t. kosher salt
4 T. (½ stick) unsalted butter
1 c. chopped pecans
½ t. grated orange zest
6 sliced bacon, cooked crisp and crumbled

Combine the first six ingredients in a deep saucepan, and cook slowly over medium heat until the mixture hits 235 degrees on a candy thermometer.
Once you’ve removed the saucepan from the stove, add the butter, vanilla, pecans, zest, and bacon. Beat the mixture like crazy with a wooden spoon until smooth and creamy. Drop teaspoonfuls onto parchment paper and let cool until firm.
This recipe is from "Screen Doors and Sweet Tea".


1 stick butter (pre-softened)
1 ½ tsp. vanilla extract
¾ cup creamy peanut butter
1 lb powdered (confectioners) sugar
12 oz. package of semi-sweat chocolate chips
1 tbsp. butter, margarine, or vegetable shortening (vegetable shortening is preferable)

Combine butter, vanilla, and peanut butter in medium mixing bowl, and mix well. Continue mixing as you slowly add in the sugar. The amount of sugar may need to be increased or decreases slightly as the mixture should easily form balls without being sticky. Form 1” to 2” balls with the dough and place them on a cookie sheet lined with wax paper. Chill the peanut butter balls for at least 2 hours.
After balls have chilled, combine the shorting and semi-sheet chips into a double boiler. Use a toothpick or small skewer to pickup the peanut butter balls and dip them in the chocolate until only about 10-15% of the ball is left un-submerged. The candy should resemble the buckeye nut (see pictures of candy and buckeye nut below). Place onto a greased cookie sheet, and chill until chocolate coating has hardened.
This is a NESTLÉ® TOLL HOUSE® recipe!

Saturday, September 26, 2009



How about some Homemade Syrup to go with the breakfast recipes from my last post!
Your Homemade Syrup will turn ordinary breakfasts into mornings your family will look forward to...These syrups are quick and easy to make!


2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat.
Stir in pecans and vanilla extract. Simmer for 5 minutes.
Ladle hot syrup into hot sterilized jars, leaving 1/4 inch head space. Adjust 2-piece lids, and water bath for 10 minutes.


1-1/2-cups sugar
3/4-cup buttermilk
1/2-cup butter
2-tablespoons corn syrup
1-teaspoon baking soda
2-teaspoons vanilla extract

In a large saucepan, stir together the sugar, buttermilk, butter, corn syrup and baking soda.
Bring to a boil, and cook for 7 minutes.
Remove from the heat and stir in the vanilla!


2-cups fresh or frozen blackberries
1/4-cup water
1-cup orange juice
3/4-cup white sugar
3-tablespoons corn starch
1/4-cup cold water
1/2-teaspoon almond extract

In a medium saucepan over medium heat, combine the blackberries, 1/4 cup of water, orange juice and sugar.
Stir gently, and bring to a boil.
In a small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently fold the cornstarch mixture into the blackberries.
Simmer gently until thicken, about 4 minutes.
Remove from heat, and stir in the almond extract.
Let set for flavors to meld!


2-cups strawberries
2-tablespoons white sugar
1-teaspoon cornstarch dissolved in a little water

Cut strawberries into quarters.
In a medium saucepan. add strawberries and sugar.
Cook over medium-low heat.
Once the mixture starts to liquefy, raise heat to medium.
Continue to cook until mixtures comes to a boil.
Stir in dissolved cornstarch.
Continue to stir as mixture boils for 2 minutes.
Remove from heat.
Serve hot or cold!

Friday, September 25, 2009



1/4 cup butter, softened
3 tablespoons ground cinnamon
8 slices day-old raisin bread
4 tablespoons brown sugar, divided
6 eggs
1-1/2 cups milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup

In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
In a large bowl, whisk the eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden and puffed. Serve with additional syrup!


1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices process American cheese, chopped

In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cuttin!


1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup

Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides.
In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup!

Thursday, September 24, 2009



I made this for supper last night...My granddaughter's husband loves it!

2-lbs pork roast
1-lb pinto beans
2-cloves garlic, minced
2-tablespoons chili powder
1-tablespoon cumin
1-tablespoon mexican oregano
1-tablespoon picante sauce
1-teaspoon salt
1-1/2-lbs cheddar cheese grated
1-head lettuce shredded
12-bunches green onions & chives, chopped
5-tomatoes, chopped
corn chips
extra picante sauce

In a large pan or crock pot, place the pork roast and cover with water.
Add the next 7 ingredients and cook over low heat for 8 hours, stirring occasionally to blend all ingredients well.
Serve over corn chips.
Top with cheddar cheese, lettuce, onions tomatoes, guacamole, and extra picante sauce as desired.
Let your family;guests build their own Chalupas.


Our desert...Everyone loves these!

1/2-cup butter, softened
2-cups sugar
1-1/2-cups mashed, ripe bananas (about 3 medium)
1-teaspoon vanilla extract
2-cups all-purpose flour
1-teaspoon baking soda
pinch of salt
frosting (recipe below)
chopped nuts for garnish (optional)

Cream butter & sugar.
Beat in eggs, bananas and vanilla.
Combine flour, salt and baking soda.
Add to creamed mixture, and beat well.
Pour into a greased 15-by-10-by-1-inch baking pan.
Bake at 350 degrees for 25 minutes or until bars test done. Cool. Frost. Add chopped nuts for garnish!


2-large ripe bananas
1/2-teaspoon lemon juice
1/4-cup butter
3-1/2-cups powdered sugar

Mix together bananas & lemon juice.
In a seperate bowl, beat butter until soft and creamy.
Gradually and alternately add powdered sugar and banana mixture to butter, and beat until fluffy.

Wednesday, September 23, 2009


The dry ingredients of these satisfying rice soups are measured and jarred as a ready-to-use soup mix, allowing you to prepare it whenever an easy, quickly prepared meal is required.They make wonderful Christmas gifts...Homemade gifts are great all year long, but most especially during the holiday season. Layered soup in a jar mix is an attractive, easy to assemble, and tasty gift...Cover the tops in some Christmas homespun cloth, place them in a basket along with some soup mugs, soup spoons and crackers, for an unique gift...



Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover the jar tightly with a canning jar lid.
Attach a gift tag on top of the jar with the cooking directions on it.

Place creamy wild rice and mushroom soup mix into a large soup pot.
Add mushrooms and water.
Heat to boiling then reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
Stir occasionally.


2 packages (2.75 oz. each) country gravy mix
2 tablespoons chicken flavored instant bouillon granules
1 1/2 tablespoons dried minced onion
1 tablespoon dried celery flakes
1 tablespoon dried parsley flakes
1/2 cup wild rice
1 1/3 cups white rice
1/2 cup wild rice

1 can (4 oz.) mushrooms
14 cups water

Having this tasty, pre-measured chicken soup mix on hand is a great way to prepare a delicious meal whenever time is short. This soup mix can also be made with brown rice.


Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover tightly with a canning jar lid.
Attach a gift tag at the top of the jar with the cooking directions written on it.

In a large soup pot, bring water, butter and chicken rice soup mix to a boil.
Reduct heat and add chicken.
Cover and simmer for 30-35 minutes or until rice is tender.


1 1/2 cups long grain white rice
3/4 cup chicken flavored bouillon granules
1 tablespoon dried tarragon
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 1/2 cups long grain white rice

18 cups water
1 1/2 tablespoons butter
1 can cooked chopped chicken or 1 cup of cooked cubed chicken from favorite recipe!


Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover tightly with a canning jar lid.
Attach a gift tag at the top of the jar with the cooking directions written on it.

In a large soup pot, bring water, butter and chicken rice soup mix to a boil.
Reduct heat and add chicken.
Cover and simmer for 30-35 minutes or until rice is tender.



1 1/2 cups long grain brown rice
3/4 cup chicken flavored bouillon granules
1 tablespoon dried tarragon
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 1/2 cups long grain brown rice

18 cups water
1 1/2 tablespoons butter
1 can cooked chopped chicken or 1 cup of cooked cubed chicken from favorite recipe!


This is a quick post about a desk organizer that is made from an old book. An old hardback Readers Digest works great. Making it is really simple and fun and it holds scraps of paper, notes, really anything flat very well.
If you want to make one then click on My Desert Cottage for the instructions!

Tuesday, September 22, 2009


My 16th Great-Grandchild was born Thursday, September 17th and I want to share some pictures with you...
My Great-Grandchildren, Ethan age 3 and Evelyn age 2;

This is how they told my daughter Anita that she was going to be a grandmother again!

Baby Three, Aiden Scott;

My granddaughter Malinda Sue & husband Ben;

Malinda is going to collage studying to be a RN, where she has a 4.0 grade average and she also works at a Montessori school in Northfield...Needless to say I am very proud of her!

My granddaughter Jessica, who just turned 30, has been belly dancing for a number of years and is very good at it...

The first belly dancing outfit she made;

My daughter-in-law is an award winning photographer...this is a picture she just took of her two youngest...Annabelle & Liam;

Don't you love the red hair?

Tomorrow I will have a post that more of you will enjoy...Just had to show off a little....


Sunday, September 20, 2009


My family really enjoys anything chocolatey. These recipes are not exactly healthy considering that they have chocolate and chocolate chips in them, but they are so YUMMY & GOOD!

This is a cake that you & your family will go crazy over.
Lisa from "The Cutting Edge of Ordinary" found this recipe at Slice of Sueshe and adapted it a bit by filling the middle with chocolate/caramel chips.Be sure to check out her blog for more scrumptious recipes like this one...Just click on her blog's name to go there!


1 ½ cups all purpose flour
½ teaspoon baking soda
1 stick butter, room temp
½ cup & 2 tablespoons granulated sugar
½ cup & 2 tablespoons light brown sugar, lightly packed
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
1 cup chocolate chips or chocolate chunks

1 cup chocolate/caramel chips
1 teaspoon vegetable shortening

Preheat the oven to 350. Spray two 8 or 9 inch round cake pans, set aside.

In a medium bowl sift or whisk the flour and baking soda, set aside.

Cream together the butter and the sugar, until it turns pale yellow in color (about 2 minutes). Add in the sugars, salt and vanilla. Cream until smooth. Add the egg and beat on low until incorporated. Stir in the chip or chunks.

Divide the dough between the two cake pans. To get even dough amounts I weighed the dough then split it in half. Pat the batter into the pans. I let my batter come it just about a ½ inch from the edge. Bake for 15 – 18 minutes.

Allow to cool completely.

Filling: Pour the chips and shortening into a microwave safe bowl. Microwave in 30 second intervals just until the chips are starting to melt. Spread chocolate mixture onto cooled cake bottom and top with second cookie.
microwave about a half cup of the chips and put them into a plastic zip lock bag with the tip snipped off so you could drizzle the chocolate over the top cookie!

I was going through some old cookbooks & found this recipe in the "Pillsbury Best Muffins and Quick Breads" It is beautiful, chocolatey, and moist.


1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely..
You can serve this with some;


1/2 cup butter, softened
2 tablespoons honey
2 tablespoons chocolate syrup

There's nothing like a good chocolate chip cookie...unless it is a Chocolate Chip Cookie Pie!


Recipe from Nestle Classic Recipes, 2003
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.