One last week of the yummy eats and sweets we’ve been having this October! I may be skipping ahead to November a little bit this month, but I am so excited to be testing out pies for the next big holiday 😉
This tamale pie was perfect for a weeknight meal. It is very similar to a taco soup, but more of an all-in-one meal with the cornbread cooked right on top. Enjoy!
1 lb hamburger
1 can tomatoes with green chiles
1 can tomato sauce
2 medium onions, chopped fine
1 small green pepper, chopped fine
1 can whole kernel corn
1 can kidney beans
1 packet taco seasoning
1 can diced black olives
1-2 cups of grated cheese
Brown beef, taco seasoning, onion, and green pepper in a frying pan (approximately 10 minutes). Drain; add tomatoes, sauce, corn, kidney beans, and olives. Cook slowly for 20 minutes or until meat is done and all ingredients are warm. Put in a 9 X 13 baking dish. Sprinkle cheese over the top. Mix corn bread mix according to package directions, and spread batter over the top. Cover with foil and bake at 350 for 1 hour or until cornbread is golden brown and a knife in the center comes out clean. May serve with sour cream, salsa, etc.
Recipe Source: ward cooking club via Molly H.
Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it’s 4 layers of goodness…peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try!
Old Fashioned Peanut Butter Pie
1 – store bought 9 inch deep dish pie crust
1 – cup confectioners sugar
1/2 – cup peanut butter (creamy or crunchy)
3 – large egg yolks (reserve whites for meringue)
2 – cups milk
2/3 – cups sugar + 1/4 cup, separated
1 – teaspoon vanilla extract
dash of salt
4 – tablespoon cornstarch
Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.
Place half of the peanut butter mixture in the baked pie crust (reserving the remainder). In a large saucepan, stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 – 5 minutes. Pour the cooked custard into the pie shell.
Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.
Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator.