Pecan Pie Recipe
I hate it when recipes add unnecessary steps just to make it seem more fancy. Pecan pie need not require a saucepan. In fact, my all-time favorite pecan pie recipe does not. It's super easy and always loved by the people who try it. The best part of serving pecan pie is that no one really cares if the crust isn't perfect. I was in a huge rush a few weeks ago and did not have time to cool the pecan pies all the way on a cooling rack... And guess what? They were still wonderful. Serve with some vanilla bean ice cream and you're good to go! This recipe, my favorite, is from PecanPieRecipe.com
Ingredients -
3 Eggs, slightly beaten
1 cup Sugar
1 cup High Quality Light or Dark Corn Syrup
2 tablespoons Butter or Margarine, melted
1 teaspoon Vanilla
1 1/4 cup Pecans
1 unbaked (9 inch) Pie Crust
Preparation:
1. Preheat oven to 350 F.
2. In mixing bowl add slightly beat eggs, sugar, corn syrup, butter and vanilla, blend together well.
4. Add pecans to the mixture.
5. Pour pecan pie mixture into pie crust.
6. Bake 50 to 55.
7. Cool on wire rack.
Monster Cookies
I have yet to have a Paula Dean recipe that I'm not in love with... And with the amount of butter she uses in just about everything, that should certainly be the case. Ladies and gentlemen, meet Paula Dean's Monster Cookies. If you are looking for a terrific and simple show-stopper, these babies are it. I always use seasonally appropriate M&Ms, which adds to the cuteness factor. I also skip the optional raisins. There are already plently of flavors to go around. Enjoy!
Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Candy Cane Mocha Cookies (adapted from RealSimple.com's Double Chocolate Chip Cookies)
There are days when you just want something sickeningly sweet. Or, if you're going to a cookie exchange and want something super unique, this is it.
Makes 3 dozen cookies| Hands-On Time: 15m | Total Time: 35m
Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
4 tbsp espresso
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate peppermint chips***
1/2 cup semisweet chocolate chips
Directions
Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, espresso, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
***If you don't have theses, melt white chocolate, smash up some peppermints or candy canes, mix them together, spread them out on wax paper until they dry and then break them up in to tiny pieces. Viola! Homemade white chocolate peppermint chips!
My Perfected Banana Bread Recipe
(Adapted from Martha Stewart's)
Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup vanilla yogurt
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool
Brittany's Corniness... I'm open to other suggestions for names.
A wise person once told me that a good cook is never without friends. I have found this to be true, especially when it comes to appetizers. These babies, which I will add to my recipes tab for your future reference, are an original of mine and have always been a hit when I've made them. My sister even texted me for the recipe last weekend and made them all by herself. I'm so proud.
1 large bag of Tostito's Scoops
8 oz cream cheese, softened
1 cup non-chunky (I hate that word) salsa
1 cup fancy-shreded Mexican blend cheese
Small can of corn, drained.
Lay all of the non-broken chips on a cookie sheet, open side up. Mix all remaining ingredients and, using two spoons, gently place in each chip. Bake at 350 until cheese is melted, about 5-8 minutes.
Italian Salsa
- Two large red bell peppers
- 1/2 cup gorgonzola cheese, crumbled
- 2 mozzarella cheese sticks, chopped
- 2 cups fresh spinach, chopped
- 1/4-1/2 cup pine nuts
- 1/4 cup chopped, cooked bacon: optional
I love all things Trader Joes...
First, spilt the peppers in half, lightly coat them with olive oil, place them on a cookie sheet and broil them until slightly browned.
Remove from oven, chop up, mix with the rest of the ingredients and chill until it's ready to be served... Eat with pita chips.
Brittany's Funchiladas
Ingredients are bulleted.
- 3 well-endowed boneless, skinless chicken breasts
- 1 8oz can of tomato sauce
- 1 cup of salsa (I prefer hot, non chunky, but it's a matter of preference)
- 1 can of Rotel
** Mix the above ingredients in a Crock Pot and cook on low for 6-8 hours**
Using two forks, shred the chicken and stir until any liquid is absorbed in to the chicken. If needed and/or desired, allow another 30-40 minutes in the Crock Pot on low for the liquid to absorb.
While the shredded chicken is still hot, add
-- 1 8oz block of cream cheese
Stir until blended.
Meanwhile, you will need the following to complete the Funchiladas:
- 15-ish flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 cans green enchilada sauce
Preheat the oven to 350. Spray the heck out of a large glass casserole dish (you may need more than one.. In fact, it is highly likely that you will), and pour half of the enchilada sauce into the bottom of the dish.
Heat up each tortilla individually. I just nuke mine for 15 seconds, but you can use a stovetop as well. I think it's stupid to do that, but that's just my humble opinion.
Put a bit of the chicken mixture onto each tortilla, roll up, and crowd into the casserole dish. Cover the funchiladas with cheese and enchilada sauce, bake until the cheese is melted and enjoy.
Warning: you may become addicted, and these are notttt good for you... But they sure do taste good.
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