Easy Custard Pie

 

Ingredients :

1 3/4 C. sugar

1 stick unsalted butter (1/2 C.) room temp.

3 large eggs

1/4 tsp. vanilla extract

pinch of salt

3 T. all purpose flour

1 C. buttermilk

1 9″ pie shell, unbaked

Directions :

Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow).

Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.

 

Chocolate Chip Bars Stuffed with Cheesecake

 Ingredients

COOKIE PORTION:

• 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED (Or make your favorite cookie dough recipe and divide it in half and follow directs below)
  

Cheesecake

• 8-oz. cream cheese, room temperature
• ½ cup sugar
• 1 egg
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Line a 9x9 pan with nonstick foil and press in half the cookie dough.
3. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.
4. Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.
5. Bake for 35 minutes or until cheesecake layer is set.
6. Cover the bars with foil if browning too much. Let cool to room temp.
7. Chill until cold before cutting and add a chocolate drizzle, if desired.         

 

Broccoli Salad with Creamy Lemon Vanilla Dressing

In a large bowl combine the following ingredients:

 8 cups of broccoli florets (stems removed) cut up in bite size pieces

1 large carrot (grated)

1 large apple (cored and chopped up) ... leave skins on

1/2 red onion (either thinly sliced & diced or grated)

1 1/2 cups red seedless grapes (sliced in half)

3/4 cup pecans (coarsely chopped)  

1/2 cup dried cherries or craisins

 

In a medium bowl combine dressing ingredients: 

16 oz whole milk Vanilla Greek yogurt

8 oz whole milk sour cream

1 (5.3oz) Chobani Greek yogurt (Madagascar Vanilla Cinnamon flavor)

2 Tblsps fresh lemon juice

3 Tblsps granulated maple sugar

1/2 t. sea salt

Empty dressing into bowl with broccoli ingredients and stir to combine. 

Empty into a large serving dish and cover until ready to serve.

Recipe can easily be doubled for a large party.