Kathy's Cookbook
I love this man More New Recipes! Fresh from the Garden! ALL NEW RECIPES!!!!! Christmas Recipes by Request Money Saving Ideas Fun Stuff For the Kids!!! :-) Appetizers & Dips Beverages Breakfast Ideas Poultry Beef Pork Ham Wild Game Recipes Fish Pasta and Rice One Dish Meals Quick Meals Crock Pot Recipes Cookin for Two Recipes for Diabetics Soups Sandwiches Handy Homemade Mixes Miscellaneous Goodies! Vegetables Salads Bread Machine Recipes Bars & Cookies Pies Breads, Muffins, Coffeecakes, Biscuits Spreads for Breads and Muffins Desserts Cooking Tips My Favorite Links News!!!!! Contact Me


Apple Pie in a Bag
pie crust enough for one crust
Line 9" pie plate with crust.  Make high edge.
Peel and core 7-8 golden delicious apples.   Slice thin.  Toss well with 1/2 tsp cinnamon, 1/4 cup sugar and 3 T. flour.  Fill pie shell.  Pile high in center.  In small bowl knead by hand, 1 stick margarinr, 1/2 cup sugar, 1/2 cup flour.  Knead until a dough forms.  Pull dough into small pieces and flatten each slightly.  Arrange on top of pie.  Insert several wooden skewers into pie so top of bag won't touch.  Put pie in oven bag.  Close tight.  Cut 6 1/2" slits in top.  Set on cookie sheet.  Bake 400* 1 hour & 15 min until golden.
Remove from bag......cool!    Serve with vanilla ice cream
Missisippi Mud Pie
Crust:  23 chocolate wafers, mashed fine.  1 1/3 cups
3 T soft margarine
Filling:  1/2 gallon coffee ice cream slightly softened
Hot Fudge Sauce:  2 squares unsweetened chocolate
1/2 cup water
1 1/2 cup light corn syrup
1/8 tsp salt
1 tsp vanilla
Whipped Cream Topping:  1 cup whipping cream
1 T sugar
1 tsp vanilla
Make the crust by combining crumbs and margarine.  Set aside 3 Tablespoons of mixture for garnish.  Press remaining into bottom and sides of 9 inch pie plate.  Bake 375* for 8 min.  Cool
Pack softened ice cream into cooled crust.  Freeze until firm.  Make fudge sauce by melting chocolate with water in saucepan over low heat until blended.  Remove from heat; gradually add syrup and salt.  Bring to boil, reduce heat and simmer for 10 minutes.  Stir often.  Add vanilla.  Set aside.  Whip cream; add sugar and vanilla.  To serve, cut pie into wedges, place on serving plate, pour fudge sauce over all.  Top with whipped cream and sprinkle with reserved crumbs. 
Makes 8 servings
Double Layer Pumpkin Pie
3 oz cream cheese
1 cup + 1 T. milk
1 T sugar
1 1/2 cup cool whip
1 graham cracker cruse
2 packages instant vanilla pudding
16 oz can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 tsp cinnamon
Mix cream cheese, 1 T milk and sugar with whisk until smooth.  Stir in cool whip.  Spread over crust.  Pour 1 cup milk into bowl.  Add pudding, beat with whisk.  Let stand 3 minutes.  Stir in pumpkin, ginger and cloves.  Spread over cream cheese.  Refrigerate 2 hours
Keylime Pie
chocolate crust
6 egg yolks
1/2 cup sweetened condensed milk
1/2 cup lime juice
3/4 cup heavy cream
2-3 drops green food coloring
350*. Beat yolks till pale yellow and thick. Beat in milk, juice, 1/4 c. cream, food coloring. Pour into crust. Bake 25 minutes, till set. Just before serving beat remaining cream and sugar till soft peaks form.
American Pie
10" graham cracker crust
8 oz. cream cheese
12oz. Cool Whip
21 oz. blueberry pie filling
1 cup powder sugar
21 oz. cherry pie filling
Pour blueberry filling into pie crust. Fridge half hour. Beat cream cheese and powder sugar till smooth. Fold into cool whip. Spread cheese mixture over blueberry. Fridge 30 minutes. Spread cherry filling over cheese mixture. Fridge 4 hours.
Chocolate Cream Pie
4 oz cream cheese
2 TB sugar
1 TB milk
8oz. Cool Whip, divided
1 chocolate crust
2 cups cold milk
2- 4oz. instant chocolate pudding
Beat cream cheese, sugar and milk till smooth. Gently stir in 1/2 cool whip. Spread on bottom of crust. Pour milk and pudding in bowl whisk 2 minutes. Pour over cream cheese mixture. Fridge 4 hours. top with remaining cool whip.
Mr. Goodbar Pie
6  Mr. Goodbar Candy bars*
1 - 8 oz container of Cool Whip
1 prepared Graham Cracker Crust
In a microwave safe bowl soften candy bars until you can stir smooth. Then mix with cool whip and pour into crust. Refrigerate for 3 hours and Enjoy!
*Can also use Hershey Bars, Snickers, etc.
Sweet Potato Pie

1 1/2 lb sweet potatoes
1 cup granulated sugar
12 tbsp unsalted butter or margarine
2 eggs
1 tsp vanilla
1/2 tsp nutmeg
A 9 inch frozen deep-dish pie crust
Boil potatoes until tender. Drain and peel.
Put the potatoes, sugar and butter in a blender.
Mix, then add eggs, vanilla and nutmeg.
Blend ingredients until mixture is smooth.
Pour into unbaked pie shell and bake at 375 for 45-55 minutes until filling
is set.
Pie Crusts
3 cups flour
1/2 cup butter Crisco
pinch salt
1 cup milk
Cut flour into crisco along with salt.  Add milk.
Stir until combined and doughy.
Roll out as desired for pie.
(brush with whipped egg or milk while baking)
Pie Crust
1 cup butter Crisco
1 cups boiling water
2 1/2 - 3 cups flour
dash of salt
Mix Crisco and water. gradually add flour and salt. Cover and refrigerate.
Easy Pecan Pie

3 eggs (beaten)
1 cup sugar
1/2 cup dark corn syrup
1 tsp. vanilla extract
6 tbsp. butter or margarine (melted and cooled)
1 cup pecan halves
1 (9-inch) unbaked pie shell

In a large bowl, beat eggs, sugar, corn syrup, vanilla and
butter. Stir in pecans. Pour into unbaked pie shell. Bake
in preheated 350 degree oven 45 to 60 minutes or until knife
inserted halfway between outside and center comes out clean.
Cool on wire rack.

Chocolate Peanut Butter Pie

1 chocolate graham pie crust     
18oz.jar of ice cream fudge topping  slightly heated
8 oz.Whipped Topping ( thawed )
1 and 1/2 pints vanilla ice crean
2 cups creamy peanut butter
Mix ice cream and peanut butter together on low speed
for 1 minute.
Pour into chocolate graham pie crust and freeze
until firm
(about 3 hrs. )
Warm ice cream topping slightly and spoon over
ice cream mixture.
Return to freezer.Serve with whipped topping on top of each
slice.  Return any leftovers  to freezer.

Upside Down Peach Pie

4 cups sliced, fresh peaches
3 Tbsp. flour (your choice)
1/3 cup unsweetened apricot preserves
2 tsp. fresh lemon juice
1/8 tsp. nutmeg

1 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/4 cup quick-cooking rolled oats
1 Tbsp. cornmeal

Filling:  Preheat the oven to 275 degrees.  Gently mix the
peaches with the flour and place in a 9-inch pie pan. MIx
together the preserves, lemon juice and nutmeg.  Spoon over
the peaches.  Bake 30 minutes.  remove the pan and lower the
oven temperature to 350 degrees

Topping:  While the peach mixture is baking, make the topping. 
Combine the maple syrup and vanilla in a bowl.  Stir in the oats
and cornmeal, mixing well.  Crumble the topping mixture over
the cooked peach fillinga nd return the pie to your oven for 15
minutes more.  Serve warm or cold.