AUNTIE KAREN'S FIREMAN SURPRISE
There aren't any Italian roots in my family lineage as far as I know, but you wouldn't know it if you stopped by our house when the whole family gets together. I have 32 cousins and 8 or 9 aunts and uncles (I'm certain I'm forgetting someone), plus my immediate family is a party of five. Needless to say, there are A LOT of us. One thing we all know is that pasta can go a long way and feed many. Fireman surprise, one of my Aunt Karen's signature dishes, is really a variation on lasagna. She doesn't use a standard flat, long noodle blanket but instead opts for penne to ensure every piece of pasta is covered in her herby tomato sauce. My absolute favorite part is the ricotta that she dollops in layers underneath the mozzarella. Seasoned with sage, thyme and rosemary from her garden, the herbaceousness of this dish is something I can never get enough of.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Fill a pot with water, add 2 teaspoons salt and set it to boil over medium-high heat. To make the spice mixture, in a small bowl, stir to combine the garlic powder, onion powder, Italian seasoning, dried parsley and bouillon. Set aside.
- Add the penne to the boiling water and cook until al dente according to the package instructions. Drain the pasta and return it to the pot off of the heat. Add 1 1/2 teaspoons of the olive oil, 2 teaspoons of the spice mixture and a pinch of salt. Set aside.
- In a large pan over medium to medium-high heat, add the remaining 2 tablespoons olive oil and once shimmering, add the meat to the pan with 1 tablespoon of the spice mixture. Stir in the onions and garlic and saute until the meat is browned and the onions are translucent, about 8 minutes.
- Add the tomato sauce and crushed tomatoes to the meat mixture. Stir in the remaining seasoning mixture, 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Season with 1 tablespoon of the fresh thyme, sage and rosemary. Cover and cook until the tomatoes have fully broken down, 8 to 10 minutes.
- Preheat the oven to 400 degrees F.
- In a medium bowl, whisk to combine the ricotta, egg and some salt and pepper. Season with the remaining 1 tablespoon fresh thyme, sage and rosemary. Mix until combined.
- In a 9-by-13-inch casserole dish, begin by adding one spoonful of meat sauce on the bottom. Next add some of the pasta, then some of the mozzarella and dollops of the ricotta mixture. Continue this pattern until the dish is full. Then dollop the remaining ricotta mixture on the top sporadically all over. Finish by adding the remaining mozzarella to the top.
- Bake until the cheese is melted and slightly browned on top, 15 to 20 minutes. Serve with garlic bread.
PECAN PIE SURPRISE BARS (PILLSBURY BAKE-OFF WINNER)
This is the 1971 winner of the Pillsbury Bake-Off. It was created by Pearl Hall of Washington. It's described as "delicious as pecan pie" only easier to make and much more portable to eat in bar form.
Provided by DuChick
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease 13 x 9 inch pan.
- Reserve 2/3 cup of the dry cake mix for filling.
- In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
- Press in bottom of greased pan.
- Bake at 350 for 15-20 minutes or until light golden brown.
- In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
- Beat 1 minute at medium speed or until well blended.
- Pour filling mixture over warm base; sprinkle with pecans.
- Bake an additional 30-35 minutes or until filling is set.
- Cool completely.
- Cut into 36 bars.
- Store in refrigerator.
FIREBALL® PUMPKIN PIE
Traditional pumpkin pie with a spicy Fireball® cinnamon kick.
Provided by Shawn Englert
Categories Fruits and Vegetables Vegetables Squash
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Let pie crust come to room temperature, about 10 minutes. Evenly pierce entire crust with a fork.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and increase oven temperature to 425 degrees F (220 degrees C).
- Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie shell.
- Return to the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
- Remove from the oven and let cool to room temperature before serving, about 2 hours.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 47.5 g, Cholesterol 55.6 mg, Fat 11.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 454.4 mg, Sugar 23 g
FIREMAN BOB'S SURPRISE
Steps:
- Did You find the Surprise???
SURPRISE PIE
A crustless nut pie covered in cool whip. A family favorite made from pantry ingredients. Time does not include chilling for 2 hours after baking. Makes a thin pie which can easily be double for decadence.
Provided by Tiny kitchen
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Beat egg whites until soft peaks form.
- Add baking powder. Beat a few seconds.
- Fold in alternately sugar, cracker crumbs and nuts.
- Add vanilla mixing gently.
- Pour into a buttered 8 or 9 inch pie plate.
- Place in oven and reduce temperature to 250 degrees.
- Bake 45 minutes.
- Cool and place in fridge to chill.
- Cover with Cool Whip and return to fridge for at least 2 hours before serving.
Nutrition Facts : Calories 376.2, Fat 18.4, SaturatedFat 9.2, Sodium 150.1, Carbohydrate 50.5, Fiber 0.9, Sugar 43.3, Protein 4.5
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