Cherry, Cherry Pie

For dinner last night, I made a

Southwest Shepherd's Pie.

I made it in a 9 by 13 pan and as I was telling

Dana about it, she said

"hey, that would be so fun to do in little

individual ramekins."

Well, of course, it would !

Especially for a party.

So -- for that reason (yes, I know there isn't a lot of logic here)

I made the cherry pie for tonight's dinner

in those little individual ramekins.

And they turned out great !!

I used Pillsbury Pie Crusts, the kind you find next to biscuits in the store.

And cut the right-sized circles out for the larger bottom

For the filling -- I used 1 can of pie filling and

2 large Tablespoons tapioca.

I use tapioca in all my fruit pies --

it gives them "body".

Then cut another circle of dough

the size of the top and pinch the bottom dough

and top dough together.

Then cut a couple of "breathing" holes

in the top dough,

sprinkle with sugar and dot with butter.

Bake until the dough is golden.

Be sure to place on a cookie sheet -- as you can see

What a mess !!!

It also helps to spray the ramekin with Pam.

Very yummy !! Very pretty !!

Very, very easy !!

NOW --

SOUTHWEST SHEPHERD'S PIE

3 boneless, skinless chicken breasts (or equivalent)

cut into bite-size pieces

1 medium onion, chopped

Brown in skillet with just a tablespoon of oil.

Sprinkle 2 packets taco seasoning over chicken.

Add 1 can whole kernel corn, drained

1 can black beans, drained

1 flat can green chilies

1 cup salsa

1 15 oz. can diced tomatoes, drained

Stir together and let heat through.

Pour into 9 by 13 pan.

In bowl, mix 2 Corn-kits (packaged cornbread mix)

2 eggs

2 cups grated cheddar cheese

enough milk to be spreadable, about 1 1/2 - 2 cups

Spread the cornbread mixture over the chicken mixture.

Bake 20-30 minutes at 350.

Garnish with chopped green onions,

sour cream, chopped black olives,

chopped tomatoes, more cheese.

That's my recipes !!

Give 'em a whirl....

Gwynie Pie