Big Batch Freezer Pie Crust

SOOOO much better than store bought pie crust. Super easy. Flaky and delicious every time. Try it when you try this awesome pumpkin pie recipe!)

Big-Batch Freezer Pie Crust

6 cups flour

2 tsp salt

2 1/3 cups vegetable shortening

1 1/3 cups cold water

In a large bowl, stir together flour and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal. Add cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Divide dough into 6 equal portions; then shape each portion into a ball. Flatten each ball slightly, place in freezer Ziploc bags, making them airtight.

Each ball is enough to make one 9" pie crust.

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To make crust for a pie WITHOUT top crust:

Partially thaw 1 ball of pie crust. Roll out dough to thin 11" circle. Place dough, without stretching, in a 9" pie dish. Flute edge.

If recipe calls for a baked pie crust, preheat oven to 425. Bake for 10-12 minutes or until very lightly browned. Cool; fill and bake as recipe directs. (HINT: if you place tin foil over shell and fill it with uncooked beans (for weight) and cook it for 8 minutes and then take beans and foil out and cook for 3-4 minutes until brown, you get a perfectly flat shell on the bottom, with no bubbles.)

To make crust for a pie WITH a top crust:

Use 2 balls of dough. Roll out 1 ball (as outlined above.) Fill pie. Roll out second ball; place top crust over filling. Seal and flute edge. Cut several slits or designs in top of crust to allow steam to escape.

**Can last well in freezer for 6 months.**

Grandpa's Pumpkin Pie

I won't be making pies until next week, so I don't have a picture to add with this post (yet!) However, if any of you are looking for an AWESOME pumpkin pie recipe for Thanksgiving...look no further!

Grandpa's Pumpkin Pie

8 eggs slightly beaten

1 large can (29 oz.) Libby's** solid pack pumpkin (equals about 3 1/2 cups)

1 1/2 cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

2 cans evaporated milk

4-5 dashes nutmeg

4-5 dashes allspice

Mix filling ingredients in order given. Stir by hand...DO NOT USE A MIXER! Pour into unbaked pie crusts (for an easy, fantastic pie crust recipe, click here.) Bake at 425 for 20 minutes. Reduce temperature to 350 and continue baking for 45 minutes or until knife inserted in center of pie comes out clean.

**I am not usually a name brand snob when it comes to most foods, but don't go generic on the pumpkin...Libby's is the best! Also, make sure to not get the Libby's Pumpkin Pie filling...just get the straight pumpkin.

Chicken Cordon Bleu Pasta

Having guests for dinner? Whip up this delicious pasta, pair it with a yummy salad and some garlic bread or rolls and you've got a meal that tastes like you've slaved all day in the kitchen...A big hit with kids and adults alike!

Chicken Cordon Bleu Pasta

16 oz Mostaccioli Pasta, cooked as directed.

1 jar White Ragu Classic Alfredo pasta sauce (mixed with 1/2 cup water)

8-12 oz Swiss Cheese, shredded

1/2 cup diced ham or candian bacon

2 cups cooked chicken, diced (about 1 1/2 lbs frozen chicken)

3/4 cup cooked and crumbled bacon (1/2 lb)

3 bunches green onions, chopped

8 oz package fresh mushrooms, sliced

1 small can sliced olives

Mix together and put in greased 9X13 pan. Sprinkle with parmesan cheese. Cover with tin foil. Bake at 350 for 30 minutes.

Taffy Apple Pizza

This is a new recipe that my mom and I just tried while she was visiting a couple of weekends ago. It was fun for fall and deliciously unique. {Note: Be careful not to overcook the cookie dough crust or it will be crunchy rather than soft.}

Taffy Apple Pizza

1 1/2 packages pre-packaged sugar cookie dough

8 oz cream cheese

1/2 cup brown sugar

1/4 cup peanut butter

1/2 tsp vanilla

2 med Granny Smith apples

cinnamon

caramel sauce

1/2 cup chopped peanuts

Roll out cookie dough into a large cookie sheet. Bake at 350 for 16-18 minutes. ( Do not overcook.) Let cool completely.

Mix together cream cheese, brown sugar, peanut butter, and vanilla. Spread over cooled crust. Peel, slice and dice apples and spread over cream cheese mixture. Drizzle caramel sauce, sprinkle cinnamon and spread chopped peanuts on top.

Chocolate Drop Cookies

Chocolate Drop Cookies

Cream: 1/2 cup shortening

1 cup brown sugar

1 egg

Add and mix well:

2 squares melted baking chocolate

1/2 tsp vanilla

Blend in:

2 cups flour

1/2 tsp soda

1/2 cup buttermilk

Drop on greased cookie sheet and bake for 10 minutes at 350. Frost when cool.

Frosting:

1/4 cup softened butter

1 1/3 cup powdered sugar

2 Tbsp cocoa

1/4 cup canned milk

1/2 tsp vanilla

Beat at high speed until thick.