There are 80 Marie Callender's restaurants in the United States and Mexico with more on the way. Marie's commitment to freshly prepared foods using only the highest-quality ingredients still endures. Marie Callender's serves up a wide variety of classic American foods updated with today's flavors. They started the business with legendary pies. So be sure to leave room for pie. You can choose from over 30 handmade varieties.

Search

Loading...

Tomato Vinaigrette Salad Dressing



TOMATO VINAIGRETTE SALAD DRESSING
Marie Callender's Copycat Recipe

Makes about 4 cups

1 clove garlic, peeled, crushed
1 cup condensed tomato soup
3/4 cup distilled white vinegar or cider vinegar
2 teaspoons salt
1 teaspoon onion juice
1/2 teaspoon ground paprika
1/2 teaspoon ground black pepper
1/4 cup sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoon dry mustard
1 1/2 cups vegetable or olive oil

Combine all ingredients, mixing thoroughly, in a large glass container. Cover and refrigerate.


Turkey Dinner Wrap


TURKEY DINNER WRAP
Marie Calendar's Copycat Recipe

1 (12 inch) whole wheat flour tortilla
1/2 cup mashed potatoes, hot
2-3 slices of hot turkey
1/2 cup hot turkey stuffing
2 tablespoons cranberry sauce
2 tablespoons hot turkey gravy

Lay the tortilla flat on a cutting board. Spread the mashed potatoes on the center of the tortilla. Arrange the turkey slices, stuffing, cranberry sauce and the turkey gravy on the potatoes. Fold the left and right ends of the tortilla to the center of the filling. Fold the tortilla in a burrito fashion, putting a little pressure to make it firm. Cut the wrap in half and serve immediately.

Notes: Serve some extra cranberry on the side and turkey gravy for dipping. The whole wheat tortilla can be substituted for a regular flour tortilla.

Strawberry Glazed Pie

STRAWBERRY GLAZED PIE
Marie Callender's Copycat Recipe

Makes 1 Pie


6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

Mix together sugar, water, gelatin and cornstarch in a medium large saucepan; boil for a minute. Remove from heat; fold in sliced strawberries, toss until well coated. Pour into graham cracker crust; chill until well set.  Serve topped with whipped cream.


Apple Pie


APPLE PIE
Marie Callender's Copycat Recipe

Makes 1 Pie

6-7 Granny Smith apples
1 1/2 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 Marie Callender’s pie shell

Preheat oven at 400 degrees. Slice apples. Mix sugar, flour, and cinnamon together. Add the apple slices and mix everything together gently with a spatula in a large mixing bowl. Do a taste test at this point, and add more sugar or spices as needed.  Add the ingredients to the pie shell. Make a mountain in the pie shell when adding the apples. The mountain of apples will deflate when you bake the pie. Seal the edges and add a few vents to the top of the pie with a knife to ventilate the pie.  Cover the edges of the pie with tin foil to prevent the crust from burning.

Bake at 400 degrees for about 15 minutes, then turn oven to 350 degrees and bake until apples are tender and top is brown. Keep in mind that baking times are merely guidelines. Since home oven temperatures vary, be sure to check pie 5-10 minutes before the end of the suggested bake time or until top is golden brown. Bake on the middle rack to allow maximum circulation of heat.  Cool pies for 2 1/2 hours before serving. If you prefer a pie slice that spreads less on the plate-allow pie to cool for 3-4 hours or overnight at room temperature.

Oatmeal Cookies




OATMEAL COOKIES

2 eggs
1 cup sugar
1 cup brown sugar
1 cup margarine
1/2 cup coconut
2 teaspoons vanilla
10 shakes ground cinnamon
1 cup raisins, chopped
1 1/2 teaspoons baking soda
2 cups flour
2 1/2 cups oats
nuts

Dump in bowl and beat with electric beater. Bake at 350 degrees for 10-12 minutes.

Quiche


QUICHE
Marie Callender's Copycat Recipe

Makes 2 Pies

Crust:
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon plus a pinch table salt
9 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons ice water

Filling:
6 large eggs, beaten
1 1/2 cups half and half
salt
onion powder
celery salt
pepper
2 cups cooked chopped spinach
1 lb bacon, cooked and crumbled
1/2 cup shredded swiss cheese
1-2 tablespoon mozzarella cheese
1-2 cup shredded cheddar cheese

FOR THE CRUST: In a large bowl combine the flour & salt. Add the butter with fingers, rubbing until incorporated completely and water. Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners. Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight. Arrange a rack in the center of the oven and heat the oven to 425 degrees. Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and put it on a baking sheet.
Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack until needed.

FOR THE FILLING: Preheat the oven to 375 degrees. Cook the spinach and bacon ahead of time. Combine the eggs, cream, spinach, mozzarella, seasoning, and swiss in a food processor or bowl. stir until well-incorporated. Line the bottom of the pie crust(s) with a slight layer of cheddar cheese before pouring in the egg mixture. Bake the pie for 45 to 60 minutes until the egg mixture is set all the way through. Once the quiche is set; sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheese over that.


Lemon Cream Cheese Pie


LEMON CREAM CHEESE PIE
Marie Callender's Copycat Recipe

Makes 1 Pie

Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
1 dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Preheat oven to 350 degrees.
Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl.
Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.