Pecan Pie (aka "The Best Pie I've EVER Had")

Reposted from December 3, 2010. I am reposting this recipe because we had it for Easter dinner and once again, it was too amazing to not share with you. Plus I took way awesomer pictures of it. You're welcome. 

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I have never in my life heard so many raving reviews of a pie. Every single person who ate this pie said one of three things--

1. "I don't even like pecan pie and this is AMAZING."

2. "This is the best pecan pie I've ever tasted."

3. Or, if you're my husband or my Aunt, "This is the BEST PIE I've ever had."

Let's just leave it at that.

This pie is too simple to throw together to have any excuse for not making it. Go. Now.

PW's Pie That Will Make You Cry.

recipe from thepioneerwoman.com

Ingredients

1 whole Unbaked Pie Crust 

1 cup sugar

3 Tbsp brown sugar

½ tsp salt

1 cup corn syrup

¾ tsp vanilla

⅓ cups melted butter (salted)

3 whole eggs, beaten

1 cup (heaping) chopped pecans

Directions

First, prepare the Never Fail Pie Crust. Preheat oven to 350 degrees.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.

Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes.

Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. 

If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

Spaghetti & Turkey Meatballs

Spaghetti & Turkey Meatballs 

recipe by adorkablerecipes.blogspot.com

Serves 3-4 

Ingredients

6-8 oz spaghetti (half dollar-sized bundle) 

1-1/2 cup pasta sauce (your favorite store-bought variety it fine)

1 lb lean ground turkey 

2-3 cloves garlic, grated or minced

1/4 small onion, grated

1 tsp Italian seasoning

1/4 cup Italian bread crumbs 

salt

pepper

Directions

In a medium bowl, use your hands to mix ground turkey with grated garlic and onion, Italian seasoning, bread crumbs, salt and pepper. Do not over-process. Score into four even sections, then divide each section into three. Roll into balls. 

Heat a large skillet over medium high heat. Drizzle pan with canola oil. Once the pan is heated, add meatballs and cover. Turn over meatballs after 2-3 minutes. Cover and cook 2-3 more minutes. Check the inside of one meatball to see if juices run clear. If so, remove to a plate to cool. If not, rotate and cook another 2-3 minutes. 

Meanwhile, fill a 3 quart sauce pan with water and bring to a boil. Add spaghetti noodles and add 2 or 3 pinches of salt to the water. Cook to al dente. 

In the same skillet used for the meatballs and leaving the stuck-on pieces, heat again to medium-low heat. Add spaghetti sauce and use a wooden spoon to scrape off the bits of cooked-on meat into the sauce. Add in meatballs and cook until everything is heated through. 

Serve sauce and meatballs (3 per person) over pasta. 

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Honey Glazed Ham (Slow Cooker)

Yesterday's holiday Easter dinner preparation and clean up was by FAR the simplest and easiest ever. I could hardly believe it was a holiday when I was done with dishes so quickly. (It helped there were just four of us so fewer dishes to begin with, but still.) I decided to cook the ham in the crockpot. Then I decided to cook the potatoes in my second crockpot. I baked the pecan pie the night before. The green beans steamed in minutes. And the honey yeast rolls came fresh from the oven (after I prepped them and stored them in the fridge before church, came home, preheated the oven and baked them fresh for lunch.)

I don't think I'll ever go back to the oven cooked ham again. It can NOT get any easier than putting your ham in the crockpot, pouring a glaze over it, and plugging it in. DONE. Perfectly. 

Honey Glazed Ham (Slow Cooker) 

recipe adapted from crockpot365.blogspot.com

Serves 6-8

Ingredients

6-8 lb bone in ham (spiral cut makes this method even easier)

1/4 cup apple cider vinegar

1/4 cup honey

1/4 cup butter or margarine, melted

1 Tbsp brown sugar

2 Tbsp Worcestershire sauce

2 tsp dried thyme 

Directions

Spray the inside of a 6-quart slow cooker with non-stick cooking spray. Unwrap ham and discard flavor packet. Place ham into slow cooker. 

In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham. Cover and cook on low for 6 hours, or until heated through. 

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Chocolate Nut Bars

In browsing my Betty Crocker cookbook for ideas on what to serve to the teens at youth group, I stumbled about the Salted Nut Bars recipe. They sounded delicious and intriguing, not to mention simple to make. I was hooked. 

I altered a few of the ingredients to fit my ingredients and my tastes. I used unsalted nuts and sprinkled lightly with sea salt as I didn't have salted peanuts on hand. I opted for chocolate chips as opposed to butterscotch chips because who doesn't love the chocolate and salty-peanut combination? (If you don't, please don't tell me. I like to think everyone loves that mixture. :)) 

The teens gobbled up every last one of these chocolate nut bars before I could offer seconds.  Definitely a winner. 

Chocolate Nut Bars

recipe by adorkablerecipes.blogspot.com

inspired by Betty Crocker Cookbook

Makes 32 bars

Ingredients

1-1/2 cup flour

3/4 cup brown sugar

1/4 tsp salt

1/2 tsp margarine or butter, softened

2 cups peanuts 

1 cup chocolate chips

1/2 cup light corn syrup

2 Tbsp margarine or butter

Directions

Preheat oven to 350 degrees. 

In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter using pastry blender or stand mixer beater blade on medium/high until evenly mixed and slightly crumbly. 

In the bottom of an ungreased 9x13 inch pan, press dough evenly. Bake 15 minutes, until lightly golden. Cool slightly. 

Sprinkle nuts evenly over crust. In 1 quart saucepan, mix chocolate chips, corn syrup and butter over medium heat until chocolate chips are melted. Drizzle chocolate mixture evenly over nuts. 

Bake 5 minutes. Let cool for 30 minutes. Cut into 8 rows by 4 rows while still warm. (A pizza cutter worked well for me.)

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Chicken Tortilla Lime Soup

Inspired by a recipe in Rachael Ray's 365: No Repeats cookbook, I spent half an hour putting this soup together yesterday afternoon to be enjoyed by our young adult small group in the evening. Overflowing with fresh vegetables and lean protein, this soup is uber healthy for you and your family. The heat factor is totally controlled by you--the cook. Feel free to add another jalapeño or more hot sauce (or less) if you wish!

The addition of the crushed tortilla chips was a new concept to me, and initially I wasn't sure how I felt about it. I thought it might result in little soggy bits of tortillas. On the contrary! By crushing the chips into fine bits, you aren't ending up with soggy chips, but with a lovely addition of flavor and consistency. The soup becomes a bit thicker as the tortilla bits absorb the juices and the salty flavor from the chips adds a perfect flair. Enjoy this soup soon!

Chicken Tortilla Lime Soup 

recipe by adorkablerecipes.blogspot.com,

adapted from Rachael Ray: 365 No Repeats

Serves 4-6 

Ingredients

canola oil

salt

pepper

1-1/2 pounds boneless, skinless chicken breast

1 whole medium onion, chopped

3 cloves garlic, minced

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 ribs celery, chopped

1 Tbsp cumin 

2 tsp hot sauce

4 Tbsp lime juice

5 cups chicken stock/broth

1-1/2 cups crushed corn tortilla chips 

sour cream, for topping

cilantro, chopped, for topping

Directions

In the bottom of a 6 quart stock pan, drizzle canola oil. Bring to medium heat. Cut chicken into bite sized pieces and add to the hot oil. Salt and pepper generously. Stir/rotate chicken pieces after 2-3 minutes. Cook through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeño pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes, stirring occasionally. Once vegetables are softened, add in chicken stock/broth. Stir to combine. Add the crushed tortilla chips and stir. Simmer over low heat at least 15 minutes and up to 3 hours. 

Serve with additional tortilla chips, sour cream and cilantro.  

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Apple Cinnamon Bars

I had a drawer overflowing with fresh delicious apples, but unfortunately we were never going to eat all of them in time. I wanted to make a special treat for the teens to enjoy, but I was looking for a new way to use my apples. I've made plenty of apple pies (always a hit!) and a few varieties of apple cinnamon bread, but I wanted a bar cookie of some sort. I used a Betty Crocker recipe as a springboard to create my own version, and I love how they turned out!

The base crust is perfectly crunchy and infused with the cinnamon flavor I love, the apples are sweetened and spiced and topped with the remaining oat mixture to form a streusel topping. Yum!!

Apple Cinnamon Bars

recipe by adorkablerecipes.blogspot.com

Makes 24 bars 

Ingredients

1 cup brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1-3/4 cup flour

1-1/2 cup quick cooking oats

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

4-1/2 cups peeled, chopped baking apples (4 medium, I used Golden Delicious)

3 Tbsp flour

1 tsp cinnamon

Directions

Heat oven to 400 degrees. Cream brown sugar, butter and shortening in large bowl. Stir in flour, oats, salt, baking soda, and 1 tsp cinnamon. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased 13x9 inch pan.

Toss apples with 3 Tbsp flour and 1 tsp cinnamon; spread over mixture in pan. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

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Peanut Butter Granola Bars

In preparing for a long drive and a week-long camping trip, I wanted to make hearty, nutritious granola bars. This recipe is quick to toss together with ingredients you'll probably have in your cupboard. I chose to use natural peanut butter to continue with the "whole, hearty" theme, but using another form of creamy peanut butter will work fine. 

The perfect combination of crunchiness and chewiness, these are sure to please your family on any occasion. 

Peanut Butter Granola Bars
recipe by adorkablerecipes.blogspot.com
Makes 12-14 granola bars


Ingredients

4 cups old fashioned oats

2 Tbsp sunflower seeds

1/4 cup dry roasted peanuts, chopped

1/4 cup almonds, chopped

1 tsp cinnamon 

1/2 cup honey

3/4 cup natural peanut butter, melted

1/2 cup raisins

Directions

Preheat oven to 350.

In a large bowl, combine oats, sunflower seeds, peanuts, almonds, and cinnamon. Add honey and mix to combine. Add melted peanut butter and mix until evenly moistened. Fold raisins into the dough with a large spoon or with your hands. 

Coat a 9x13 inch pan with non-stick spray. Press dough the baking dish. Bake for 20-25 minutes, until golden brown.

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Macaroni and Muenster Cheese

Who doesn't love mac and cheese? This version is so simple to put together and is sure to please even the pickiest of eaters. Muenster cheese is creamy and very mild, making it a great accompaniment to the cooked pasta. 

Macaroni and Muenster Cheese

recipe by adorkablerecipes.blogspot.com

Serves 6

Ingredients

16 oz. short cut pasta (medium shells, cavatappi, elbow macaroni, etc)*

3 Tbsp unsalted butter

1 clove garlic, minced

1 cup evaporated milk (2/3 of a 12 oz can)

8 oz (2 cups) Muenster cheese, shredded

salt

pepper

1/2 tsp dry mustard

2 Tbsp unsalted butter, for topping

1/4 cup cracker crumbs, for topping

*next time, I will try decreasing the pasta amount to 8oz, to allow for a creamier mac and cheese.

Directions

Preheat oven to 400 degrees. 

Boil water and cook pasta just shy of al dente. Meanwhile melt butter in a medium saucepan over medium heat. Add in garlic and cook 1 to 2 minutes. Stir in evaporated milk. Add cheese and stir constantly until smoothly combined. Stir in salt, pepper and dry mustard. 

Pour sauce over cooked pasta and stir to combine. Place in a greased 8x8 cooking dish. Melt remaining 2 Tbsp butter and toss with cracker crumbs. Sprinkle crumb mixture over the top of the casserole. Bake 20-25 minutes until topping is lightly golden. 

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Toasted Coconut Double Chocolate Cookies with Sea Salt

The recipe title is a mouth full and for good reason. I just couldn't leave any of those descriptive words out. These cookies are everything I was hoping for and so much more. With the rich chocolately base, the nutty crunchy of the toasted coconut and the savory flavor of the sea salt, this is a combination you won't regret. 

If you've never had sea salt on your chocolate, you might think this strange--or gross, even. But do me (and yourself!) a favor and give it a try. The salt is sprinkled on during the last minute of baking, so it can be avoided if you really want, but I urge you to expand your horizons and experience the delicious flavor combinations. It will engage every taste bud on your tongue! 

Toasted Coconut Double Chocolate Cookies with Sea Salt
recipe by adorkablerecipes.blogspot.com
Yields 3-1/2 to 4 dozen cookies

Ingredients
1/2 cup margarine or butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1-3/4 cup flour
3/4 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 cup flaked, sweetened coconut
1 cup chocolate chips
sea salt, for sprinkling

Directions
Preheat oven to 350 degrees.

Place a large skillet on a burner set to medium high heat. Add coconut and stir frequently until golden brown and fragrant. Set aside on a separate plate to cool.

In a large mixing bowl, cream together margarine, shortening, sugar and brown sugar until smooth. Add in eggs and vanilla.

In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Stir into creamed mixture. Add in coconut and stir. Mix in chocolate chips.

Using a cookie scoop or spoon, drop dough onto a baking sheet by large tablespoonfuls. Bake for 9-10 minutes. Remove from oven and sprinkle each cookie with sea salt. Bake an additional 1 minute. Remove from oven to cool on baking sheet for 2 minutes, then to a wire rack to cool completely.

Store remaining dough in the refrigerator between batches.

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Cinnamon Pancakes

I love cinnamon. I love pancakes. So I smooshed the two together and out came these amazing cinnamon pancakes--perfect for starting your weekend right! 

Cinnamon Pancakes 
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients

2 eggs

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

Directions

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

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Vegetable Pasta Sauce (Slow Cooker)

I have nothing against canned pasta sauce. In fact, the Meijer brand is really quite delicious. I am known for frequently jazzing up the jarred variety with various vegetables or sauteed garlic or sausage, but sometimes I have a craving for an true homemade variety. (True as it can be when you're using canned tomatoes and a crockpot, that is.) This slow cooked sauce smells delicious all afternoon and goes together in minutes. 

Homemade Vegetable Pasta Sauce (Slow Cooker)
recipe by adorkablerecipes.blogspot.com
serves 6

Ingredients
1--28 oz can crushed tomatoes
1--8 oz can tomato sauce
2 cloves garlic, minced
1/2 small onion, finely chopped
1 carrot, shredded
1/2 green pepper, chopped
1/2 tsp pepper
1 tsp basil
1 tsp oregano
salt, to taste
pinch of crushed red pepper

Directions
Combine all ingredients into a 4 quart Crockpot and cook on low 3-4 hours. Serve over freshly cooked pasta.

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Banana Nut Oatmeal

Old fashioned oatmeal is one of my favorite breakfasts. It's hearty, it's nutritious and the options for creativity are endless! This is my current blend of choice--reminiscent of warm banana nut bread.  

Banana Nut Oatmeal
recipe by adorkablerecipes.blogspot.com
serves 1

Ingredients
1/2 cup skim milk
1/2 cup water
1/2 cup old fashioned oats
1/2 tsp cinnamon
2 Tbsp chopped walnuts
1 whole small banana, chopped

Directions
Place water and milk in a small saucepan and turn the burner on just shy of high heat. Add oats, cinnamon and half of the walnuts and half bananas. Stir occasionally, until the oats begin to bubble. Remove from heat, pour into serving bowl and top with remaining walnuts and bananas.

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Crunchy Tuna Salad Sandwiches

I have also enjoyed a good tuna fish sandwich. My husband, on the other hand, has remained convinced of his utter distaste for the mixture. He really doesn't like mayo and most of his tuna salad experiences have been the type where the tuna:mayo ratio is 1:2. I decided to convince him that tuna salad sandwiches could be delicious. 

I succeeded! With the addition of freshly crunchy veggies and garlic, a sprinkle of thyme and pepper, Kevin was in love with the meal. In fact we had this for lunch AND dinner in the same day!

Crunchy Tuna Salad Sandwiches
recipe by adorkablerecipes.blogspot.com
serves 2-4

Ingredients
2 cans tuna in water, drained
1/4 cup mayonnaise
1 rib celery, finely chopped
1/2 small onion, finely chopped
1-2 cloves garlic, minced
pinch of thyme
pinch of pepper

Directions
After draining the tuna place in a medium bowl. Add mayo, chopped celery, onion, and garlic and sprinkle with thyme and pepper. Fold together to combine evenly. Spread on a bed of fresh spinach leaves atop a delicious croissant or sliced bread.


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