Pecan Pie

I love the holidays... and really love Thanksgiving.... I love all the traditional holiday favorites, turkey, stuffing, sweet potato casserole, mashed potatoes & gravy...I could go on and on... I also love pies...pumpkin & pecan...which is my husbands favorite.  For some reason people seem to think that it is really difficult making a pecan pie, which is so not the case.  It is one of the easiest pies to make.  Just mix and pour, literally it takes longer to heat up the oven, than to get this pie ready to go in.  I have tried several and keep coming back to this recipe off of the Karo syrup bottle.  I made a few adjustments, (added more pecans, and a pinch of salt to the recipe) but the rest is the same as always.  Love , love, love this easy recipe.  Make this for your family today. Enjoy

*Recipe adapted from the Karo syrup recipe


1 cup light Karo corn syrup
3 eggs
1 cup sugar
2 T. melted butter
1 t vanilla
2 cups chopped pecans
pinch of kosher salt
Frozen deep dish uncooked pie shell (or you can use homemade one)

Preheat oven to 350.  In large bowl place corn syrup, eggs, sugar, melted butter, vanilla & pinch of salt.  Mix well using a spoon.  Add pecans mixing well.  Dump mixture into pie shell.  Place on baking sheet and bake for 60-70 minutes.  Remove from oven, let cool and enjoy.

Baked kale chips

I just made Baked kale chips and SCORE!!!! they are awesome :)  I have been wanting to try these for quite some time and so so glad I did... they are crispy crunchy awesomeness... I seriously could probably eat the entire baking sheet full myself..   There are countless ways to dress these up, garlic or onion powder, pinch of cayenne or hot pepper flakes for some heat, your favorite seasonings so delicious.  I used a splash of low sodium soy sauce (so watch sprinkling them with salt) wait till they are done to put any salt on them, cause the flavor intensifies with cooking in the oven. When mine where done I just tasted a few and some were salty enough with the soy sauce others needed a little sprinkle of salt.


**Note, when you put prepare them make sure you take the stems/ribs out of them, or they will not cook all the way through and be tough and chewy instead of crispy.  Also make sure that they aren't touching and are in a single layer or they will not be crispy but soggy and that's NOT what you want. I also used the bag of pre-washed kale but think next time I will just buy a bunch of kale and do my own washing a preparing so that I can have bigger chips.  When you use the pre-washed kale and remove some of the stems/ribs the pieces of kale shrink up and become very tiny. 
Also, if you are using other seasonings add them to the soy sauce/olive oil mixture.  Go sparingly on the olive oil/soy sauce.  If you use too much liquid they will not crisp up in the oven. Enjoy


4 cups kale leaves (tough stems/ribs removed washed and dried)
1 t olive oil
1 t low sodium soy sauce

Baked kale chips

Preheat oven to 350.  In large bowl mix olive oil & soy sauce.  Place washed prepared kale on top of seasoning.  Toss with hands well making sure kale is coated (won't look like enough but it will be fine).  Place chips in a single layer on baking sheet and bake for 10-12 minutes or until kale is dried and crispy.  Remove from oven, taste then sprinkle very lightly with salt if necessary and eat immediately. Enjoy.

Cheesy grits

My poor mom had to have several teeth pulled.  And anyone that has had that done knows how awful it is.  You can't eat much because of the stitches, so soft foods it is.  Although soup is yummy, and so are mashed potatoes they get old really quick.  So thinking of other foods that are easy on the mouth but still so good. 
That's where these grits come in.  I love cheese grits, bur am not a fan of having them out anywhere.  It seems they usually taste like nothing, which is not a good thing.  So I came up with this way after several failed attempts, of trying to come up with big flavor, but still delicious. 
 I use quick cooking grits so these are done within 5 minutes from start to finish.. easy peasy....
I sometimes top these with a poached egg, and some frizzled ham, or fried bacon bits..soo delicious...But they are just as good as it...

So make these today for your family.  Enjoy..

Cheesy Grits

3 1/3 cups water
1 cup quick cooking grits
1 chicken buillon cube
Seasonings of your choice ** ( I used 1/4 tsp each, seasoned salt, garlic & onion powder & a couple of grinds of fresh black pepper and a pinch of kosher salt)
2 T butter
1/3 cup co-jack cheese
2-3 T grated parmesan cheese


In pan add water, buillon cube, & seasonings.  Bring to a full boil.  Add grits stirring and cooking often until thickened and cooked about 2-4 minutes.  Turn off heat & add butter and cheese and stir well.  Taste and adjust seasonings if necessary. Serve with additional cheese if desired..  Enjoy

Chocolate zucchini bread

I love zucchini bread..especially chocolate zucchini bread!!! My aunt makes the best zucchini bread ever!!! But alas, since we have moved I can't find my recipe box... better get on that pronto..the holidays are coming up and I am gonna need it....So anyhow, had to do some research on finding a new recipe.  There are all different kinds or recipes but  most call for a cup to 2 cups of oil. No zucchini bread needs that much oil unless you are baking say 4 or 5  loaves.  I decided to develop one that uses applesauce to keep the bread moist, and just use around 1/2 cup oil for 2 loves.  Thinking even next time to cutting down the oil to 1/3 of a cup and just using 2/3 cup applesauce.  If so I will make the changes to the recipe... My ex mother in law made wonderful chocolate zucchini bread, and she just cut  the sugar down in the basic recipe and added a box of sugar free instant chocolate pudding and chocolate chips to the batter and it was amazing.. so I should try that too :)


I use a micro plane grater to grate my zucchini's.. and I usually buy the really small ones so the seeds are barely existent... and I also when I do make it, try and grate an extra batches worth to stick into the freezer so in the winter when I want to make some zucchini bread I can just whip it up lickety split..thinking ahead ;)
**Really grease your loaf pans, this bread has a tendancy to stick.

 Make this today.. enjoy



Chocolate zucchini bread

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup applesauce
2-3 T vanilla
2 cups flour
1/2 cup cocoa (baking kind)
1/2 t salt
1/2 t cinnamon
1/2 t baking powder
1 t baking soda
2 cups finely shredded zucchini
1/3 cup chocolate chips (mini kind) optional

Preheat oven to 350.  Grease 2 loaf pans really well.
In large bowl whisk together sugar, oil, applesauce, eggs,vanilla & cinnamon.  Add flour, salt, baking powder & baking soda.  With spoon start mixing together, when about 3/4 of the way combined add zucchini  & chocolate chips (if using)and mix just until mixture comes together. Pour into 2 loaf pans and bake for about 45 minutes, or until a toothpick inserted into bread comes out clean.  Remove from oven & immedately invert bread out of the baking pans to cool.  Slice and enjoy.

Chocolate chip oatmeal pecan cookies

I love these cookies.. they are soo good... my friend Chris since I have known since elementary school loves them so much, when she comes over she asks me to make these for her, and I do... then we have to have some tea, visit and eat cookies :)  which is always a good thing :)

You can leave out the chocolate chips, and add a touch of cinnamon and raisins and they are equally as good, although us girls LOVE chocolate...so usually I don't do that, but I have and it is still good.  You can use what ever kinda chocolate chips you like, I usually use semi-sweet, but you can use dark, or milk chocolate use what you like.  I also use pecans, but again use what you like and have on hand...

I use a 1/4 sheet pan for baking. And I can put 6 cookies per baking sheet.  I used a 1/3 measuring cup to measure these cookies, then I take a wet hand and flatten them down and they make around 9-10 big cookies...  Make these for your family today...enjoy


Chocolate chip oatmeal pecan cookies

1 stick butter/margarine softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 t vanilla
1 cup flour
1/2 t baking soda
pinch of salt
1 1/2 cups oats (I use old fashioned)
1/2 cup chocolate chips
1/2 cup chopped pecans

Preheat oven to 350, and spray a baking sheet or line with a silpat.
In large bowl with a wooden spoon, cream (mix) the butter.  Add both sugars, vanilla and egg and with spoon work together until smooth and creamy.  Add flour, soda & salt and just start combining, add chocolate chips, & pecans mixing until just comes together (don't over mix). With 1/3 measuring cup, scoop out mixture flattening dough out so you have an even 1/3 cup,  remove dough to the baking sheet (I just wiggled the scoop a little and the dough came right out) continue placing 6 cookies on your baking sheet. Wet the palm of your hand a little shaking off any excess water, and flatten cookies down.  Place in oven and bake for around 17 -18 minutes or until bottoms are lightly golden and the cookies are done.  Do not overbake.  Let cool for a minute then remove to a baking rack or onto waxed paper.  Enjoy

Pimento cheese spread

OH MY GOSH!!! Where has homemade pimento cheese spread been my whole life??? I am asking myself that question... I have seen it multiple times on TV being made, and in cookbooks etc... and my only recollection of pimento cheese is the yuckky stuffy from the grocery store that I avoid like the plague.  I remember trying it one time and almost gagging..LOL from that stuff..YUCK.. NOT good..trust me.  the commerical stuff... no thank you ..I'll pass :)

But homemade, where you control what goes in there, put the flavorings and things you like in it... yes please....
I have a secret... I don't like cheese..there I said it.. I am not a cheese fan.  I like cheese on things... tacos, nachos, pasta, lasagna, but too much cheese I am not a fan.  My sister jokes..how did you get into our family?? LOL  anyway, I was walking by the little jars of pimentos at the grocery store, and it hit me.  I am making pimento cheese spread.  So I researched and saw all different ways, spicy, creamy, salty and thought woah..thinking I am going to come up with my own recipe, I can put what I like in it,so this is how the recipe was born.

You can eat this with crusty bread, or on crackers/breadsticks.  But I remember seeing one time a chef on TV made grilled pimento cheese sandwiches. So that is what I did, and oh my gracious I was in absolute heaven.  The best grilled cheese sandwiches ever.. My husband was like this stuff is awesome, and this is the best sandwich ever... A win/win in my book anytime :) thanks honey... I put a thin layer of the pimento cheese in between 2 slices of bread and put a little butter on the outsides of the bread, and cooked it over medium low (that is the trick, you need a lower heat so that the sandwiches have a chance to melt all that cheesy goodness without burning the bread). 

NOTE** Also, I used about 1/2 T of grated onion, you don't want pieces of onion in your dip cause it will overpower the taste of the dip, I just used a micro-plane grater), and I  used about 4 dashes cayenne pepper (start with 2 dashes and taste it, then go from there).  Also you have to let the cheese spread sit for a while and let the flavors blend, so you don't want to go overboard with the seasonings/flavorings.  They will get stronger and intensify while sitting. Also, I used finely grated cheese, but you can use what you have and like. 
Start with 1/3 cup mayo, and mix then add a tablespoonful at a time until lightly creamed together.


Make this for your family today.. enjoy

Pimento cheese spread

8 oz finely grated mild cheddar cheese
1/3 cup mayo (plus more if needed)
2 oz. jar of chopped pimentos, drained
1/2 T grated onion

Seasonings of your choice (I used a dash of seasoned salt *remember cheese is salty so use accordingly, a few grinds of cracked black pepper, 1/4 t garlic powder & 4 dashes cayenne pepper)


Place all ingredients in bowl and mix well with fork till mixed.  Cover dish and place in fridge to meld flavors.  Serve with crusty bread, crackers/breadsticks or make heavenly grilled cheese sandwiches.. Enjoy

Crockpot Spaghetti sauce w/ Meatballs

Who doesn't love the easy of the crockpot/slow cooker?  I know I sure do.. It makes getting dinner on the table easy when you have a busy day. 

My 3 year old has been asking me for sghetti & meatballs.. (well that's how he says it :)  we had a really busy day today, so thought how can I make this easier so I don't have to fuss with it.. ah yes..crockpot here I come...
I use really lean ground beef (93/7) to make this.  You don't want to have a lot of added grease to your finished sauce so use lean meat.  Also these are softer than say if you oven bake or fry your meatballs.  They simmer from the raw state in the sauce for hours, so they are a little softer, but oh so delicious. I also got out my micro-plane grater and grated my onion, celery & carrot for my sauce, you can chop this mixture too, but I was in a hurry and didn't feel like grabbing  my food processor out... You can also add chopped up mushrooms or green, red or yellow peppers.....make these for your family today.. we like our sauce a little sweeter, if you don't cut back on the brown sugar...enjoy

I serve this over spaghetti, but use what your family likes, or you have on hand.  I serve this with extra grated Parmesan cheese over the top.

Crockpot Spaghetti sauce w/meatballs

1 lb. extra lean ground beef (I use 93/7)
2 slices white bread torn into very small chunks
2 T half & half
1/2 to 3/4 cup bread crumbs(start mixing it with 1/2 cup and if it's not firm enough to make meatballs add the remaining 1/4 cup)
1 egg
1 clove garlic, minced
1/4 grated parmesan cheese 
1/4 grated onion
 Seasonings of your choice ( I used seasoned salt & pepper, and a sprinkle of Mrs. Dash, and Italian seasonings)
Sauce:
1 clove garlic, minced
1 jar or large can of Spaghetti sauce
1 small can tomato paste
1 small can tomato sauce
1/4 cup red wine
2-3 T brown sugar
splash of Worchester sauce
1 bay leaf
1/4 of a grated onion
1 grated carrot
1/2 stalk of grated celery
Seasonings of your choice ( I used pinch of red pepper flakes, dried parsley, Italian seasonings, Mrs. Dash, salt & pepper)


In crockpot, add spaghetti sauce, tomato sauce, paste and wine.  Whisk till smooth.  Add remaining ingredients and stir well to combine.  In bowl add meatball ingredients and with hands mix well.  Form into meatballs and drop into sauce in the crockpot.  Continue till all the meat is used, and very gently stir the meatballs into the sauce  covering to coat each one with sauce.  Cook on high for about an hour or until the sauce is rapidly simmering.  Move to low and simmer for 5-6 hours stirring occasionally until meatballs are done.  Serve over cooked pasta and sprinkle the top with freshly grated parmesan cheese... enjoy