Chcolate Chip Cookie Dough Pie

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysCookieDoughPie.html

• 1 9-inch deep-dish pie shell, unbaked (see our favorite recipe below)
  
• 1/2 Cup flour
  
• 1 Cup sugar
  
• 2 eggs, slightly beaten
  
• 1/2 Cup butter, melted and slightly cooled
  
• 1 Cup quick oats or oatmeal (or ½ cup oats and ½ cup chopped nuts, if you prefer)
  
• 1 Cup chocolate chips (Stephanie prefers mini chips)
  
• 1 tsp. PURE VANILLA EXTRACT
  

Crust for single crust pie:

• 1/4 lb. butter (1 stick)
  
• 1 Cup flour
  
• pinch salt
  
• pinch sugar
  
• 2 TB milk
•  
• Preheat oven to 350°. In a mixing bowl, combine the flour and sugar. Add the eggs and mix. Add the butter and mix again. Fold in the oatmeal or nuts, chocolate chips and VANILLA. Pour into the pie crust. Bake at 350° for about 30-35 minutes, until golden.
  
  Pie Crust: To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Form into a ball and chill until it can be easily handled. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork.
  
  Prep. time: 10 minutes plus pie shell making time
  Baking time: 30-35 minutes
  Serves: 8
  
  Nutritional Information:
  Servings 8; Serving Size 1 piece (122g); Calories 540; Calories from fat 280; Total fat 31g; Cholesterol 105mg; Sodium 220mg; Carbohydrate 63g; Dietary Fiber 3g; Sugars 37g; Protein 6g.
  
   

Cinnamon Chocolate Chip Cake

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysCinnamonChocolateCake.html

• 1/2 Cup (1 stick) butter or margarine, room temperature
  
• 11/4 Cups sugar, divided
  
• 2 eggs
  
• 1 Cup sour cream
  
• 1 tsp. PURE VANILLA EXTRACT
  
• 2 Cups flour
  
• 11/2 tsp. baking powder
  
• 1 tsp. baking soda
  
• 1/2 tsp. CINNAMON
  
• 1 12-oz. bag chocolate chips
•  
• Preheat oven to 350°. In a mixing bowl, combine the butter or margarine, 1 Cup of the sugar and the eggs. Beat until light and fluffy. Add the sour cream and VANILLA; blend thoroughly on low. In another bowl, sift together the flour, baking powder and baking soda. Add gradually to the beaten mixture. Pour half of the batter into a greased and floured 9x13 baking pan. In a small bowl, combine the remaining sugar with the CINNAMON. Sprinkle half of the sugar-cinnamon mixture and half of the chocolate chips over the batter. Pour the remaining batter into the pan and sprinkle with the remaining sugar-cinnamon mixture and chocolate chips on top. Bake at 350° for 30 minutes. Cool in the pan on a rack. Serve with vanilla ice cream or whipped cream.
  
  Prep. time: 15 minutes
  Baking time: 30 minutes
  Serves: 12 

Savory Squash Soup

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=386691&isPrint=true

Ingredients

1 pkg (20 oz) Food You Feel Good About Cleaned & Cut Butternut Squash
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
1 Tbsp Wegmans Basting Oil
Salt and pepper to taste
1 3/4 cups Food You Feel Good About Chicken Culinary Stock

You'll Need: 2-qt microwave-safe dish, blender

Directions

1. Cut larger squash pieces into smaller uniform pieces: place in 2-qt microwave-safe dish with 1 Tbsp water, cover. Microwave on HIGH 10 min until soft. Set aside.
   
2. Add mirepoix and basting oil to stockpot on MEDIUM-LOW. Cook, stirring, 10 min, until soft but not browned. Add squash; season to taste with salt and pepper. Add stock, simmer 10 min.
   
3. Remove from heat; let cool 10 min. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper.

Option(s):
Garnish with sauteed mushrooms, chopped chives, and truffle oil or sauteed escarole; or pumpkin seeds and pumpkin seed oil.

Blueberry Cream Cheese Mini Pies

http://www.pillsbury.com/recipes/blueberry-cream-cheese-mini-pies/f44ef8da-6646-4830-88c9-532879fa186c/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_8_23

INGREDIENTS
Streusel
6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine
Blueberry Filling
3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
Cream Cheese Filling
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
Crust
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside. 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside. 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside. 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full). 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.