Decadent Cheese Pie Food

OLD SCHOOL CHEESE AND ONION PIE

Steps:

• Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
• Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
• In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
• Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
• In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
• Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
• Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
• Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
• Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
• Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.

SUPER DECADENT MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
• Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
• Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

DECADENT CREAM CHEESE COCONUT PIE

Steps:

• Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
• Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
• Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
• Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.