Best Pecan Pie EVER!!!

Pie Crust

1 cup (2 sticks) salted butter, softened

2 cups all-purpose flour

½ cup confectioner’s sugar

Instructions

Preheat oven to 350º F.

Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan, a pie plate, tart pan, or other pan for your baking.

Bake for approximately 12-15 minutes, or until lightly golden brown.

Remove from oven and allow to cool completely before filling.

~

Pie Filling

Ingredients

• 1 cup light brown sugar {packed}

• 1/2 cup granulated sugar

• 2 large eggs

• 2 cup roughly chopped pecans

• 1/2 cup butter {melted}

• 2 tablespoons milk

• 1 tablespoon all-purpose flour

• 1 1/2 teaspoons vanilla extract

• 1 tbs dark rum {optional}

• 1/2 tsp salt

• One 9-inch deep dish pie shell {unbaked}

• 1 cup pecan halves

Directions

 Preheat the oven to 325 degrees F.

 In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy.
 Add the chopped pecans, melted butter, milk, flour, rum, salt and vanilla extract and stir to combine.

  Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center!

 Serve with vanilla ice cream or with a dollop of whipped cream or if you like me, BOTH!! Yields one pie!

4.) Enjoy :)

Italian Chopped Salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 8 servings as a main dish, 16 servings as a side dish

Flavorful and hearty, this Italian Chopped Salad has all of the great flavors of Italy in one huge salad!

INGREDIENTS

Dressing
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon dry Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 cup olive oil 
  
  
Salad
• 1 cup ditalini pasta
• 3 cups chopped romaine hearts
• 1 can (15 oz) chickpeas, drained
• 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
• 1 cup grape tomatoes, quartered
• 1 cup cubed salami
• 1 cup cubed Provolone
• 3/4 cup chopped cucumber
• 1/2 cup mini pepperoni
• 1/2 cup sliced green onions
• Pepperoncini peppers
• INSTRUCTIONS
1. To make the dressing, combine the vinegar, honey, mustard, seasoning and garlic in a blender. Season with salt and pepper. Blend to combine. Slowly stream in the olive oil to emulsify. Alternately, add all the ingredients to a jar and shake until completely combined slightly thickened.
2. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and cool.
3. In a large bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami, provolone, cucumber, pepperoni and green onions. Add in the cooled pasta. Add in the dressing and toss to coat.
4. Serve the salad topped with a few whole pepperoncini peppers.

Original Source: Taste and Tell

Easy Blender Crepes

Ingredients

2 cups milk

1 1/2 cups flour

3 Tbsp melted butter

3 Tbsp sugar

2 eggs

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp salt

Additional butter for cooking

Filling

8oz cream cheese softened

1 tsp lemon extract, or 1 tsp fresh lemon zest

1/4 cup powdered sugar

Instructions

Starting with the milk add all the ingredients to a blender and mix on low speed until it is perfectly smooth. Do not over blend because the mixture will become to liquidy and not set up properly. Heat a pancake skillet or a large skillet to medium high, melt a tad of butter and then pour batter about 1/8 of a cup at a time.  Quickly spread batter with the back of a spoon into a thin circle. If you want larger crepes use about 1/4 cup of batter. On a counter skillet you can usually do four at a time, in a large pan you can do 2-3 small ones . As soon as the batter looks dry, about one minute, flip and cook the other side also about one minute. Crepes cook very quickly. Continue this process until all the batter is gone. This batter makes 18-22 small crepes, or 10- 12 large ones.

To make the filling just mix all the filling ingredients into a medium bowl with a fork. Serve with fresh berries or whipped cream. Enjoy! 

Chicken Pesto Sandwich

INGREDIENTS

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette or ciabatta, cut into 3-4 equal pieces, Optional: toasted
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving or Sun-dried tomatoes.
• 8 ounces mozzarella, sliced
FOR THE BASIL PESTO
• 3/4 cup fresh basil leaves
• 2 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

INSTRUCTIONS

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
• Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. Serves 4-6 people.

Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!

Original Source: Pinterest

Blueberry Brunch Scones

Ingredients

3 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup butter, softened

1 cup buttermilk or yogurt

1 egg

3/4 blueberries 

1/4 light cream

Directions

Preheat oven to 450 degrees.

Combine dry ingredients into a large bowl. Cut in butter.

In a separate bowl, beat together egg and buttermilk or yogurt. Fold into the dry mixture along with the berries.Drop onto baking sheets at least 3 inches apart. Brush tips with cream and bake.

~Serve with Love

From the Lorenc Family Kitchen

Russian Tea Cakes

The following recipe makes 5 dozen.

Ingredients

1 Cup Butter

1/2 cup + 1 tablespoon powdered sugar

2 1/4 cups sifted flour

1/4 teaspoon salt

1 teaspoon vanilla

3/4 cups finely chopped nuts (if desired)

Directions

-Form into 1" balls

-Preheat oven to 400 degrees

-Bake for 10 minutes until set, not brown.

-While hot, roll in powdered sugar

-Cool

-Roll in sugar again

-Enjoy

-Go brush your teeth

From the Gibbs Family Kitchen

Yummy Creamy Potatoes

Ingrediants

• 5 -6 potatoes
• 1 1/2 cup Sour cream
• 1 tsp Onion powder
• Or to taste
• 1 tsp Garlic powder
• Or to taste
• 1 tsp Salt
• Or to taste
• 1 cup Cheddar cheese
• 1/4 cup Chives
• Optional: Bacon, Sausage or Ham

Directions

1. Peel and dice potatoes. Cook them in a pot of water until a fork cam pass through them easily. Make sure they are still firm, however.
2. While they are cooking, put the sour cream, onion powder, garlic powder, and salt together in a mixing bowl and stir well.
3. After the potatoes are done, put them into a casserole dish and spread the sour cream mixture on top. Sprinkle the cheese on top.
4. Cover with foil and place into the oven set at 375 degrees for 10 minutes.
5. If the cheese is melted after the ten minutes, discard the foil and sprinkle the chives over the cheese. Keep in the oven until the cheese slightly browns.
6. Enjoy!

From the Bolles Family Kitchen

Alfredo Sauce

Ingredients

1/4 cup butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cup grated Parmesan cheese

Directions

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.

Serve with Love

From the Bolles Family Kitchen

Meatball Nirvana

Ingredients

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

From the Bolles Family Kitchen

Whipped Cream

Ingredients

1/2 cup heavy cream

1/2 tsp vanilla

2 tsp honey

Instructions

Beat until doubled in volume and peaks form.

Freeze in airtight container, mix to defrost.

Makes 1 cup

Taco Soup

Ingredients

2 lbs ground beef

4 cloves garlic

1 diced onion

1 28 oz can Mexican tomatoes

1 large can pinto beans, drained

approx. 1/2 a small bag of frozen corn

1 large can kidney beans, drained

2 cups salsa

6-8 cups of beef broth

2 cans sliced olives

Corn chips

Cheese

Sour Cream

Instructions

Brown together beef, garlic and onion. Add Mexican tomatoes, pintos, corn, kidney, salsa and beef broth. Heat until hot and ready to serve. Crumble tortilla chips on top, add some grated cheese and sour cream on top. Serve hot! This makes a huge amount, and freezes well.

Bean Dip

Ingredients

16 oz. refried beans

1 cup cheddar cheese

1/2 cup sour cream

16 oz. salsa

Olives sliced

Red Onions, chopped

Tomatoes, chopped (optional)

Avocado, chopped (optional)

Lettuce, chopped (optional)

Instructions

Spread beans in a large glass dish. Spread cheese on top. Layer remaining ingredients. Heat in preheated oven at 300 degrees until heated through. Dip with tortilla chips. Fun for parties or dinner!

Cinnamon Rolls

Ingredients

Softened butter (eye it)

Cinnamon sugar mixture (eye it)

Raisins (optional)

Pecans (optional)

For Glaze: Sugar, vanilla, milk and a drop of soft butter (eye it)

Instructions

Use Whole Wheat Bread recipe (found under "Breads"). After the first rise divide dough in half. Roll out dough to approx. 1/2 inch thick rectangle. Brush with softened butter and sprinkle with cinnamon and sugar mixture. Starting at wide end, roll-up dough tightly and pinch edge of dough into the roll to seal. Using pastry cutter (or thread) cut roll into 1 inch slices. Place in greased baking pan leaving a little room for them to rise. Cover and let rise for 45 minutes. Heat oven at 370 degrees. Bake 25-30 minutes or until golden brown. Mix sugar, vanilla, milk and butter to make glaze. Drizzle cinnamon rolls with glaze. And of course....ENJOY!

From the Schroeder Family Kitchen

Whole Wheat Bread

Ingredients

2 cups warm (not hot) water

1/2 cup olive oil

1/2 cup honey

5-6 cups hard wheat flour (can also be substituted or mixed with hard red or spelt)

3 1/2 tsp active dry yeast

2 Tbsp lecithin

2 tsp salt

1/4 cup of millet (optional, it gives it that crunch)

Instructions

Combine water, oil and honey in a bowl or mixer. Add 3 cups of flour, yeast, lecithin, salt and millet. Mix thoroughly. Add the remaining 2 to 3 cups of flour and knead for ten minutes until dough is smooth and elastic. Cover bowl with a moist towel and set in a warm place to rise for 30 minutes. Punch dough down and divide in half. Form into loaves and place into greased pans. Let rise for 30 minutes more (or until desired size). Bake at 350 degrees for 30 minutes. Enjoy!

Takes approx. 1 1/2 hr. to 2 hrs. to make. Makes two loaves

From the Schroeder Family Kitchen

Breakfast Granola

Ingredients

1/2 cup olive oil

1/2 cup maple syrup

1 cup brown sugar

7 cups old fashioned rolled oats

4 cups coarsely chopped walnuts and/or pecan

1 1/2 raw wheat germ 

1 cup shredded coconut

1 cup raisins

1 cup dried cranberries

Direction

Heat olive oil, syrup and brown sugar over medium-high heat stirring occasionally, until sugar melts. 

Mix oats, nuts, wheat germ and coconut in a large bowl. Pour sugar mixture over it; mix well. Bake at 350 degrees, on 2 large jelly roll pans (approx 11''x 17'') covered in parchment paper for 10 minutes. Stir and continue cooking for 8-10 minutes more. Remove from oven and stir in raisins and cranberries. Cool granola. Store in an airtight container. Lasts up to two months.

Cranberry Sauce

Ingredients

1 cup of fresh squeezed orange juice

4 cups of fresh whole cranberries

1/2 cup of honey

Directions

In a medium saucepan, over medium heat, dissolve the honey in the orange juice and bring to a boil. Reduce heat and simmer for 5 minutes. 

Stir in the cranberries and simmer the cranberries start to pop (about 5 minutes). Remove from heat and place sauce in a bowl. 

The cranberry sauce will thicken as it cools.

Sloppy Joes

Ingredients

1 pound hamburger

4 tsp minced onion

11/3 cups tomato sauce

1 cup cooked pinto beans

1/2 tsp salt

1/4 tsp garlic powder

1/8 tsp chili powder

1 cup multi colored bell peppers

6 hamburger buns

Pickles, mayonnaise and mustard (optional for on top of the buns).

Directions

Cook the hamburger and onion together over medium-low heat until well done.

Drain off liquid. Add the rest of the ingredients, mixing well. Heat to a boil, then turn down and simmer for 30 minutes or until hot. Serve over ope faced toasted hamburger buns, pickles, mayonnaise and mustard. Enjoy!
Serves 6

Copycat Panera Macaroni and Chesse

Prep Time: 5 minutes

Cook Time: 20 minutes

Yields: 8

Ingredients

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk (I used skim)

• 2 cup heavy cream

• 2 cup shredded white cheddar 

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1 tsp dry mustard

• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

• Instructions

• Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use

• In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. 

• Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. 

• Add cooked pasta, stirring until combined.

•  Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Original Souce: Shugary Sweets

Almond Croissants Recipe (French Bakery Style)

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). These almond croissants were delicious and so easy to make. The recipe can be cut in half for a smaller crowd. What a wonderful treat!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $7-$9

Serving: 8

Ingredients

• 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight

• 3 Tbsp sliced almonds

• Powdered (Confectioner's) sugar for dusting

• 2 Tbsp sugar

• 4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)

• 1 Cup water

• ½ cup granulated sugar

• 1 cup almond meal/almond flour (or ⅔ cup whole blanched almonds, but you'll need a good food processor to process almonds into an almond meal)

• ⅛ tsp of salt

• 1 stick (8 Tbsp) unsalted butter, room temp, sliced

• 2 large eggs

Directions

In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

• If using whole almonds: combine ½ cup sugar, ⅔ cup almonds and ⅛ tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.

• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup sugar, 1 cup almond meal and ⅛ tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.

• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.

• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.

• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.

• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.

• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.

• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

Original Source: Natasha's Kitchen

Pomegranate Jelly

Ingredients
1 quart pomegranate juice 

1 package of pectin

5 cups sugar

Directions

Pour juice into tall 8 quart pot. Add pectin, stirring into juice. 

On high heat, constantly stir juice and pectin mixture until it comes to a full rolling boil.

Add sugar gradually, let it come to a full boil that cannot be stirred down. Time the boiling jelly exactly two minutes. Remove pot from heat. Let it sit a minute or two, then skim off the pectin residue. 

Pour into hot jars, screw on lids and rings tight. Put into hot water bath, gently let water bubble for about five minutes. 

Remove from the water bath and let the jars sit on a padded surface (towel) to cool and seal.

Enjoy!
Original Source: Linda Prater

Fruit and Spinach Salad

This salad is easy, light and delicious. This salad is loved by every palate; young and old. If you like a stronger vinaigrette, feel free to add more red wine vinegar. I’ve also tested this with cider vinegar and it worked well; although I liked the red wine vinegar a teensy bit more.

Salad Ingredients

1 apple, sliced 1 pear,

sliced 1/2 lb strawberries,

sliced 2 Tbsp pumpkin seeds or Sunflower seeds

8 oz (1/2 lb) Spinach Leaves

Optional: Feta Cheese

Optional/ Substitute: Dried Cranberries

Optional/Substitute: Mandarin Oranges

Strawberry Poppyseed Vinaigrette Ingredients: (makes enough vinaigrette for 2 salads)

1/4 cup cold filtered water

1/4 cup olive oil

1/4 cup red wine vinegar, or to taste

1/2 lb fresh strawberries, hulled and halved (about 1 1/2 cups)

2 Tbsp honey

1/2 tsp poppy seeds

How to Make the Dressing: 1. In a food processor or blender, combine 1/4 cup water, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 lb strawberries and 2 Tbsp honey and puree until smooth.

2. Add 1/2 tsp poppy seeds and pulse once to combine. Refrigerate dressing up to a week.

Assembling the Salad:

1. Place all of your salad ingredients in a large mixing bowl. Add salad dressing to taste and toss to combine. Easy!
Original Source: Natasha's Kitchen