Pecan Pie Cobbler

What You'll Need

• 1 Box refrigerated pie crusts, softened as directed on box
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 4 1/2 teaspoons vanilla
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavor cooking spray
• 2 cups pecan halves
• Vanilla ice cream, if desired

How to Make It

1. 1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. 2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. 3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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ZUCCHINI PIZZA CASSEROLE (from Chef Ron Lock)

What You'll Need

• 4 cups shredded zucchini (about 5 small zucchini's)
• 1/2 tsp. salt
• 2 eggs
• 2 tbsp. parmesan cheese
• 2 oz. cheese (I used mozzarella and cheddar)
• 1 tsp. italian seasoning
• 1 lb. ground beef
• 2 oz. pepperoni, chopped
• 1 medium onion, chopped
• 2 cups spaghetti sauce
• 1 medium bell pepper, chopped
• 4 oz. cheddar or mozzarella cheese (or a mix of both)

How to Make It

1. Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
2. While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.
3. Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

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POTATO SOUP

What You'll Need

• 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
• 1/2 lb. uncooked bacon, finely diced
• 1 medium onion, diced
• 1/4 bunch celery, diced
• 8 cups milk
• 3 cups water
• 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup salted butter
• 3/4 cup flour
• 1/4 bunch freshly chopped parsley
• 1 cup whipping cream
• For garnish
• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot

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Chili Style Coney Sauce

What You'll Need

• Fast and easy Coney sauce for hot dogs, fries, or anything else you can think to put it on
• Prep 10 m Cook 30 m
• Ready In 40 m
• Recipe By:momof2boys
• Ingredients
• 1 pound lean ground beef
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 1 (1.25 ounce) package chili seasoning mix
• 1 tablespoon prepared yellow mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

How to Make It

1. Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
2. Remove lid and simmer sauce until thickened, about 20 more minutes.

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praline bundt cake

 

What You'll Need

• 1 box butter pecan cake mix
• 1 1/4 c water
• 1/3 c vegetable / canola oil
• 3 eggs
• 1/2 c chopped pecans
• 1/2 c + 1/4 c heath toffee bits
• 1/4 c butter
• 1/2 c packed brown sugar – light or dark, doesn’t really make a HUGE difference; in fact i use almost all dark and some light
• 2 tbs corn syrup
• 2 tbs milk
• 1 c powdered sugar

How to Make It

1. preheat your oven to 350F. grease and flour your bundt pan.
2. in a large bowl, combine cake mix, water, eggs and oil with a mixer on low speed until thoroughly mixed. fold in pecans and 1/2 c toffee bits.
3. bake 35-40 min or until a toothpick comes out clean. let cool 30 min in the bundt pan before removing from pan to cool completely.
4. make your glaze: in a quart size sauce pan, melt together butter, brown sugar, corn syrup and milk. heat to a rolling boil, stirring frequently; remove from heat. immediately beat in powdered sugar and vanilla with a whisk until smooth. drizzle all over cake and sprinkle with toffee bits.

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HOMEMADE LEMON MERINGUE PIE!

What You'll Need

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

How to Make It

1. Preheat oven to 350 degrees
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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Krispy Kreme Donuts

What You'll Need

• 2 cups scalded milk
• 1/2 cup butter
• 2/3 cup sugar, divided
• 1 teaspoon salt
• 2 tablespoons yeast
• 4 eggs (beaten)
• 1/4 teaspoon nutmeg
• 7 cups sifted flour
• Glaze
• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup cold water

How to Make It

1. Mix together ingredients for glaze. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Add rest of flour (dough will be sticky).
2. Knead for 5 minutes then allow to rise for 1-1 1/2 hours. Roll out dough, cut into shapes. Do not re-roll dough, then allow to rise for 30-45 minutes. Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts. Let them cool on a paper towel - helps get the glaze to stick. Dip in warm glaze.

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Homemade Mini Donuts

What You'll Need

• 1 package active dry yeast; instant if you’re in a rush (2 tsp.)
• 2 Tbsp. warm water
• 3 1/4 cups all-purpose flour, plus additional for sprinkling and rolling out dough (use half whole-wheat if you like)
• 1 cup milk, at room temperature
• 2-4 Tbsp. butter or non-hydrogenated margarine, softened
• 1 large egg
• 2 Tbsp. sugar
• 1 tsp. salt

How to Make It

1. canola oil, for frying
2. cinnamon-sugar, for dipping (spike sugar with as much cinnamon as you like)
3. In a large bowl, stir together the yeast and water; set it aside for 5 minutes, until it’s foamy. (If it doesn’t foam, throw it out and buy fresh yeast. It won’t foam much, but if it just sits there and does nothing, it’s inactive.) Add the flour, milk, butter, egg, sugar and salt, and stir until you have a soft, sticky dough. Stir for a minute or two, then cover and set aside for an hour, if you have time and aren’t at a 10th birthday party.
4. Turn the dough out onto a lightly floured surface and pat with floured hands until it’s about 1/2 inch thick. Cut out as many rounds as possible with the rim of a shot glass, and poke a hole in each with your finger, stretching it out a bit as it will puff up as it cooks, closing the hole somewhat. If you like, cover with a kitchen towel and let them rise for another 20-30 minutes (this isn’t necessary, but will produce lighter doughnuts).
5. Heat about 2” of oil in a deep, heavy saucepan until it’s hot but not smoking. You’ll know when it’s hot enough by dipping in a piece of bread or a bit of dough – it should start sizzling right away. If the oil is too cool, they will take too long to cook and will absorb too much oil, making them heavy.
6. Cook doughnuts 2 at a time, turning occasionally with tongs or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain, then toss in cinnamon-sugar while still warm.

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Jalapeno Popper Wonton Puffs

What You'll Need

• 1 (8 ounce) package cream cheese, softened
• 1 cup monterey jack cheese, shredded
• 1 (4 ounce) can jalapeno peppers, diced
• 1 teaspoon fresh minced garlic
• 3 green onions, diced
• black pepper
• 1 (16 ounce) package wonton wrappers
• 1 quart vegetable oil (for frying)

How to Make It

1. In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic and green onions; mix well to combine then season with a little black pepper.
2. Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
3. Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
4. In a large skillet heat oil over medium-high heat.
5. Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown.

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Old Fashioned Custard Pie

What You'll Need

• 1 unbaked pie shell (I use Marie Callendar's deep dish)
• 3 large eggs
• 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon pure vanilla extract

How to Make It

1. Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve

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Crockpot Stuffed Peppers

What You'll Need

• Very delicious!! I cooked for 6.5 hours on low and the peppers turned out very tender! Cook rice first before mixing into meat mixture. Then stuff the peppers. So good I'm making again soon!
• Ingredients serves 4
• 4 green bell peppers
• 1 lb ground beef
• 1/2 cup cheddar cheese
• 32 oz spaghetti sauce
• 2 cup Cooked rice
• 1 pepper (to taste)
• 1 salt (to taste)
• 1/4 cup onion

How to Make It

1. Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.
2. In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).
3. Stuff peppers with meat mixture.
4. Place in crockpot. Cover with spaghetti sauce.
5. Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.

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Granny’s Salisbury Steak

What You'll Need

• 1 ½ lbs ground beef
• 1 cup chopped onion
• ½ cup cooked rice
• ¼ tsp black pepper
• 1 egg
• 1 ¾ cups sliced fresh mushrooms
• 2 Tbsp Worcestershire sauce
• ½ tsp salt
• 3 cups beef broth
• 3 Tbsp water
• 2 Tbsp cornstarch

How to Make It

1. Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.
2. Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.
3. Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties

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