Mug Pie Food

PEACH MUG PIE

Steps:

• In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
• In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe.
• Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

MISSISSIPPI MUD PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
• Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
• Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

MISSISSIPPI MUG PIE

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
• Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
• Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
• Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!

CHICKEN MUG PIE

Steps:

• Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
• Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

MUD PIE

Steps:

• Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
• Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
• Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
• When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.

APPLE MUG PIE

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Combine the apples, sugars, flour, lemon juice, cinnamon, cornstarch, salt and nutmeg in a medium bowl and stir to combine. Melt the butter in a 12-inch skillet over medium heat. Add the apple mixture and cook, stirring frequently, until the apples start to soften, 5 to 8 minutes. Turn off the heat and set aside.
• For the streusel topping: Add the flour, oats, brown sugar, cinnamon, salt and butter to a food processor and pulse a couple of times until it resembles coarse, wet sand. (Do not overmix.) Set aside. Coat the insides of 4 oven-safe coffee mugs with cooking spray, then place them in a 9-inch square baking pan. Fill the mugs about three-quarters of the way with the apple mixture, then top each with 1/4 cup streusel topping. Bake until the top is golden brown, 25 to 30 minutes. Cool until warm to the touch, about 20 minutes.

APPLE PIE IN A MUG

Steps:

• Cube apples and place in 2 microwaveable mugs.
• Add 6 cinnamon candies to each mug, if desired.
• Microwave each mug of apples for 2 minutes on high.
• Stir to combine, cook for another 2 minutes each to fully soften and cook the apples.
• Add 2 crushed crackers for each mug (we like to stir the first one into the full mug of apples, the second one into the top layer).
• Top each serving with a wedge of cheese, if desired.
• Add your choice of whipped cream, frozen whipped topping, frozen yogurt, or ice cream, dust with cinnamon, and serve.

MUG PIE !

Steps:

• Cut potatoes into about 1/2 inch chunks, cover with cold water & put over high heat until boiling then reduce heat to simmer.
• Brown turkey over medium high heat until well browned, add onion & cook until soft.
• Sprinkle flour, 1/2 teaspoon salt, the pepper, sage & paprika over the meat & mix well together. Add stock a half cup at a time & mix well then add your thawed & drained vegetables & stir until well combined. Reduce heat to medium low & simmer until potato's are ready adding a little stock or water if mix is getting dry.
• When potato's are just tender, drain & add butter, milk & half teaspoon salt then mash. Add more salt if needed & leave a few chunks if you like.
• Taste your meat mix for salt & adjust if needed, add extra stock or water if you like a wet mix but it's best to have a thick gravy & firmer texture to the meat & veg without being dry.
• Ladle meat & veg evenly into 4 Soup Mugs then top evenly with the mashed potato's. Place under broiler to brown the mash if you like but cover the handles of mugs loosely with foil to help them from getting too hot to handle. This browning is optional.

CHICKEN MUG PIES

Steps:

• Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.
• Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning.
• Cook 5 minutes more, add flour cook another minute.
• Add potatoes, then whisk in half-and-half or cream and chicken stock.
• Add nutmeg.
• Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
• Adjust seasonings.
• Add peas. Stir in to warm them through a minute.
• Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!