Easy Derby Pies

Mini Derby Pies

This is by far one of my favorite things…and parts of Derby time. DERBY PIE! We have been making this pie for years & I honestly have no idea where I found the recipe. If I do find out I’ll share it! But just know, you can’t have just one piece.

Crust:

1/2 cup (1 stick) butter, cut into small pieces

1 1/4 all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3-4 tablespoons water

Mix flour butter sugar salt until coarse with a few small clumps of butter remain.

Add 2 tablespoons of water, mix until it holds together, adding a little water at a time as necessary. You want it to hold together but still be crumbly.

Shape into a disk and wrap tightly in plastic wrap until firm, about 1 hour up to 3 days.

Filling:

*This makes quite a bit*

Ingredients:

1/2 cup butter, melted

1/4 cup white sugar

3/4 cup brown sugar, packed

3/4 cup Karo light corn syrup

4 large eggs

1 1/2 teaspoons vanilla

3/4 cup chocolate chips

1 1/4 cup chopped pecans

*Optional is a 1/4 cup bourbon. We don’t make it with bourbon and it is fantastic.

Here we go:

Preheat your oven to 350 degrees. Then you want to roll out your dough.

This time we decided to make mini pies as well as a full size. For the full 10 inch dish, roll it out larger than the dish and use you fingers to pinch of the top around the edges. I used a little extra dough this year and made a braid that I added to the top before baking.

For the minis I highly suggest Demarle cookware! I cut out small rounds of dough and lightly placed onto the muffin cups. When these were done cooking they easily POPPED out of the molds! It’s the best bake ware I’ve used. You barely even have to wash the stuff it cooks so cleanly and perfectly!

Alright…off my soapbox…

So once you have your dough in place, in a large mixing bowl, whisk butter, sugars, corn syrup, eggs, vanilla, and bourbon (if your using it) until frothy.

Fold in chocolate chips and pecans. Mix.

Pour into your pie crust, or spoon into your mini crusts. Cook at 350 for 50-60 minutes (full size) 25-30 for the minis, or until it is set, meaning not jiggly.

Slice and serve with some cool whip or ice cream. SO GOOD!!!

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Sweet Hawaiian Crockpot Chicken

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This lovely pin was sent to me by my sister-in -law (thank you!). I’m always taking suggestions of things to try and this was a good start. I loved that it fit my easy and fast criteria, but I think it was maybe a little too easy as the directions on the pin seemed to be lacking a bit. You’ll find my suggestions at the end.

What you need:

2lb. Chicken tenderloin chunks (I used about 1.5lbs)

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup soy sauce

Flour (I ended up adding about 2 tablespoons to thicken the sauce at the end)

Of course, your Crockpot
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The directions on the pin said to take  the chicken chunks, pineapple juice, brown sugar, and soy sauce and put in a crockpot. The usual cook times apply 3-4 on high, 6-8 on low.

I followed this completely. I added my liquids then whisked in my brown sugar, finally stirring in my chicken.
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But about an hour before dinner I checked on it and while the chicken was cooked, it looked nothing like the picture, and the sauce was really runny. I had to at least thicken the sauce so here is where the flour came in. A little at a time I sifted it in then let it sit until we were ready.
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The result was really good. Hubby had seconds. I could eat just the sauce on rice all day! But here are my thoughts. I think for the chicken to look like it does in the picture, it should be fried a bit first. Maybe even battered and fried.
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I was thinking next time I might dip the chicken in that wonderful broth, then flour, and fry it before putting it in the crockpot. Also the addition of broccoli would be nice. You could just throw in frozen broccoli and let it cook.

Serve it up over rice and an easy dinner is yours!

 

ccsteph

Teriyaki Chicken

Teriyaki Chicken Final

Anyone who knows me is fully aware of my addiction to Mexican and Chinese/Japanese food.  Thus, it is my passion to find recipes that will satisfy my thirst for these foods with out having to go out to eat.  While my Mexican Stuffed Shells (and soon to post enchiladas) fit the bill for my Mexican food fix, I had yet to find something for the latter. Enter teriyaki chicken!! I had tried several different recipes before, none worth posting about. They always lacked that certain something. I believe it’s all about the sauce and this sauce is unbelievable. I guess the recipe in total is mine, however, the teriyaki sauce is from Food.com.

Ingredients:

1lb chicken (I buy the lean thin cut chicken as a time saver)

Soy Sauce

Rice (white or brown, I used white rice)

Sauce:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger (didn’t have it this time but was still delish)
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

1. Start the sauce and get it simmering over a low heat. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a bowl and dissolve. Add to sauce in pan. I like to bring it to a boil first then let it simmer on low while I prepare the rest of the meal. Stir occasionally as you cook the chicken.

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2.  Cut up the chicken into bite size pieces.

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3. Cook the chicken in a little bit of soy sauce.

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4. Remove the sauce from heat and let stand. It will thicken. This is when I prepare the minute rice, because why not make it as easy as possible? One cup of rice, one cup of boiling water, let stand and voila! 2 servings of rice.

5. Add rice to plate.

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6. Add chicken to rice.

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7. Top with your sauce and enjoy! I won’t be ordering take out as long as I can make this goodie!

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