Pecan Pie

This is the best pecan pie I have ever tasted.  It is my Mom's recipe.  It is really quite simple also!

1 C. Light Corn Syrup
1 C. Light Brown Sugar
1/4 tsp Salt
1/3 C. Melted Butter
1 tsp. Vanilla
3 Eggs, slightly beaten
1 heaping C. Pecan Halves
1 frozen 9" pie crust (or make your own)


Combine syrup, sugar, salt, butter, vanilla in a bowl and mix well.  (You do NOT heat it up on the stove).  Add slightly beaten eggs.  Add pecans.  Pour into unbaked pie shell.  Bake in preheated oven at 350 for 45-50 min.  Bake on a baking sheet in case it runs over.  It will seem a little runny when you take it out.  It will set up as it cools.  Allow to cool, serve with ice-cream or whipped cream.  It is very rich, you will only need a small slice.

Notes:
*** LIGHT corn syrup means the white colored, not dark colored corn syrup
*** This time when I went to buy corn syrup it was stocked by the pancake syrup instead of by the baking supplies.
***I just use a store-bought frozen pie crust, I think they are just as good as making it from scratch.

Slow Cooker Quiche

Looking for a meal that doesn't heat up your house during the hot months? I didn't think this was even possible - but my crust came out crusty and flakey and my quiche wasn't soggy at all. This was a super success. 

Slow Cooker Quiche

7 eggs

1 cup milk

1/2 tsp salt

1/4 tsp pepper

3/4 cup chopped ham

1/2 cup chopped broccoli

1/2 cup chopped bell pepper

1/2 cup chopped onion

1/2 tsp minced garlic

Roll a double pie crust out on parchment (I used Betty Rabe's recipe for oil crust pastry). Press and flatten into sides of crock and up the sides 2 1/2-3 inches.

In a skillet saute onion, bell pepper, and garlic 3 min. in a drizzle of olive oil and sprinkle of salt and pepper. Add broccoli and ham and cook 2 min.

In a bowl whisk eggs, milk, salt, and pepper. Stir in veggies and ham. Pour into crust. Make sure crust is still flattened to the sides of the crock.

Cover crock with a stretch of paper towels and hold in place with lid. 

Cook on High 3 hrs until quiche is set.

Balsamic Strawberry Chicken

I had some extra strawberries and wanted to make some type of strawberry chicken dish.  After a quick google search, this was the recipe I settled on.  It was one of the best things I have ever tasted in my life!  Seriously!

I got it from the Taste of Home website, and the recipe was called Barbecued Strawberry Chicken, you can find the recipe here.

Ingredients
2 T. Canola oil
4 Boneless skinless chicken breast halves
2 T. butter
1/4 C. finely chopped red onion (about 1/4 of a medium onion)
1 C. BBQ sauce  (I used Heinz Kansas City...but I'm sure any will work)
2 T. Brown Sugar
2 T. Balsamic Vinegar
2 T. honey
1 C. sliced fresh strawberries

Directions
1.  Preheat oven to 350 F.
2.  In a large oven-proof skillet, heat oil over medium-high heat.
3.  Brown chicken in oil.
4.  Remove chicken from pan
5.  Add butter and onions to pan.  Cook and stir until tender about 1 minute.  (I do a little longer)
6.  Add remaining ingredients (excluding the chicken and strawberries) to the onions.
7.  Stir sauce and bring to a boil.
8.  Reduce heat.  Simmer uncovered until thickened, about 4-6 minutes.
9.  Return chicken to pan.  Spoon sauce over chicken.
10.  Bake until thermometer reads 165 F.  About 12-15 minutes.  (Mine took 15 min).
11.  Remove from oven.  Stir in strawberries. 
12.  Serve immediately.  Spoon sauce over chicken.

Raspberry Almond Layer Cake

Ashley B. brought this cake to the 2019 Relief Society Birthday Party.  It was awesome!  She got the recipe from lifeloveandsugar.com   .  Here is the recipe....

Yield:  12-14 slices

ALMOND CAKE LAYERS

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 3/4 cup (173g) sour cream, room temperature
• 1 tbsp (10ml) almond extract
• 6 large egg whites, room temperature
• 2 1/2 cups (325g) all purpose flour
• 4 tsp (15g) baking powder
• ½ tsp salt
• 3/4 cup (180ml) milk, room temperature
• 1/4 cup (60ml) water, room temperature

RASPBERRY FROSTING

• 6 oz (170g) raspberries
• 3/4 cup (168g) salted butter
• 3/4 cup (142g) shortening
• 6 cups (690g) powdered sugar

ALMOND FROSTING

• 3/4 cup (168g) salted butter
• 3/4 cup (142g) shortening
• 6 cups (690g) powdered sugar
• 2 tsp almond extract
• 2–3 tbsp water

INSTRUCTIONS

TO MAKE THE CAKE LAYERS:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE FROSTINGS:

9. To make the raspberry frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
10. In a large mixer bowl, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add 5 tablespoons of raspberry puree and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed. Set aside.
9. To make the almond frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add the almond extract and 2 tablespoons of water and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth.
14. Add remaining tablespoon of water, if needed.

TO ASSEMBLE THE CAKE:

15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
16. Spread about 1 cup of raspberry frosting evenly on top of the cake.
17. Add the second layer of cake and another cup of raspberry frosting.
18. Top the cake with the remaining layer and frost the cake with the almond frosting. Refer to my tutorialfor frosting a smooth cake, if needed. Once frosted, use the patterned side of an icing smoother/comband create the patterned lines on the sides.
19. Use the remaining raspberry frosting to pipe rosettes around the edge of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
20. Color some of the remaining almond frosting green and use it to add some leaves. Sprinkle the cake with some gold sprinkles, if desired.

Chicken Pot Pie

Ashley B. brought this to our family and we all loved it...even the kids!  So I asked her for the recipe and asked if I could share it here!  Here it is...

I don't have an exact recipe, but I can give you the basics.  Mine are usually a tiny bit different each time.

2 pie crusts (the recipe I use is below, you just want one that isn't really sweet)

2 large chicken breasts (or more, whatever you want)

1 lb bag frozen mixed veggies, thawed (or whatever veggies you want, broccoli, zucchini, sometimes I throw leftovers in)

2-3 C diced potatoes, cooked

(maybe eyeball your chicken, potatoes & veggies to make sure they fit in the pan)

1/4 cup butter or oil

1/4 cup flour

4 cups liquid (milk, chicken broth, water + chicken bouillon; I use half milk and half water+bouillon)

Mix pie crusts and refrigerate.

Cook potatoes if you need to (boil, bake, microwave), cool and dice.  Sometimes I use frozen diced hashbrowns, whatever, just let them thaw a bit while you work.  Set aside.

Cook chicken - sometimes I cook the breasts whole by browning in a pan then finishing in the oven, then dicing.  sometimes I dice then pan fry.  whatever is easier for my day.  Season well, I usually use Montreal Steak Seasoning, because I'm lazy.  Set aside.

Roll out the bottom crust and place in the bottom of a 13X9 pan.  It doesn't have to be pretty, it doesn't even have to come up the sides, really.  Par bake @ 400F for about 15 min.  This isn't critical, but it makes the bottom a little less soggy, and Frank doesn't like soggy bottoms.  I don't even bother with pie crust weights, half the time I don't even prick with a fork.  It will bubble up, but it'll sink back down when you put stuff in it.

To make the sauce for the pie, I use the dirty chicken pan.  Add butter/oil and flour, cook over medium heat for a few minutes, letting the mixture bubble but don't let it brown, at least not a lot, a little is fine.  Add your 4 C liquid slowly, whisking as you go, bring to a low boil.  Mixture should thicken slightly, but it'll still be pretty runny, because it will thicken up inside the pie.  Season to taste here - salt, pepper, more steak seasoning, poultry seasoning, thyme, whatever you like.  This is what your pie will taste like, make it good!

Assemble the pie - once the bottom crust is out, everything goes in it.  Sometimes I stir it all together, sometimes I layer, it doesn't matter at all.  Roll out top crust & cover pie, doesn't have to be pretty.  Bake on the center rack @ 400F for about 60 min.   Everything is cooked except for the crust, so you're waiting for the top crust to brown to your liking.  Just keep an eye on it after 45 min or so. Let sit for 15ish min before serving.

I've done the same pie with beef - just use sometime that'll be tender, or cook a pot roast until tender & dice.  And use seasonings for beef.

Pie Crust - I've used my food processor and stand mixer for this.  I'm not that careful to not overmix and it hasn't been a problem.  This recipe is for ONE pie crust, and I don't double it, I just make it twice.

1 1/4 C flour

1/2 tsp salt

1 Tbl sugar (I leave out or use less for a savory pie)

6 Tbl cold butter (I use salted), cut into 1/2 in pieces

1/4 chilled vegetable shortening, cut into 4 pieces

1/4 c ice water

Process 3/4 C flour, salt, sugar until combined.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps (dough will resemble cottage cheese with some very small pieces of butter remaining, but there should be no uncoated flour).  Scrape down sides of bowl, redistribute dough around blade/mixer, and add remaining 1/2 C flour.  Pulse until mixture is evenly distributed around bowl and mass of dough has been broken up. (I keep going until it looks like its all together, I don't worry about it).  Move to bowl, if using food processor.  Sprinkle water over the mixture, with rubber spatula, use a folding motion to mix, pressing down on dough until dough sticks together.  Flatten into a 4 inch disk, wrap in plastic wrap and refrigerate at least 45 min or up to 2 days.  (This recipe is wetter/stickier than any I've ever tried, but I can use tons of flour when rolling it out so that it doesn't stick, and it doesn't get too dry.)

Homemade Ranch (Quick and Easy)

This was fast and yummy!  All of my family even the kids liked it!

1 c. mayo
1/2 c. sour cream
2 tsp. dried parsley
1 tsp dried dill
1 tsp dried chives
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt (I used kosher salt)
1/4 tsp black pepper
1/4 C. unsweetened almond milk or coconut milk or watered down heavy cream (I used milk)

Whisk all ingredients together except milk.  Add milk gradually until you reach you desired consistency.  Ideally refrigerate for an hour before serving.  But if that is not possible do at least 10 minutes.

Recipe taken from here https://www.wholesomeyum.com/recipes/low-carb-keto-ranch-dressing/