sheet pan pecan pie

 

My mom made these delicious pecan pie bars for Thanksgiving.  I love the idea of bars versus a pie.

sheet pan pecan pie

2 refrigerated pie crusts, room temperature

6 large eggs

1 cup light corn syrup

1 cup brown sugar

1/2 cup unsalted butter, melted

1 tablespoon vanilla extract

4 cups pecan halves

Preheat oven to 350 degrees.  Line a 12x17-inch baking sheet with parchment paper.

Overlap pie crust edges and roll into an approximately 13x18-inch rectangle (slightly bigger than baking sheet so the crust reaches up the sides of the pan).  Place pie crust on prepared baking sheet and crimp pie edges.  Place in freezer while preparing filling.

In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla.  Stir in pecans.

Take crust out of freezer and pour filling into crust.

Carefully transfer to oven.  Bake for 45 to 50 minutes or until center is set and crust is golden.

Cool completely and cut into squares.

apple dutch baby

 

I woke up this morning with this recipe in mind and I've never made one or eaten one before.  This was a great recipe and made an excellent fall breakfast.  The family enjoyed it! 

(Next time I'll dust a little powdered sugar on top.)

apple dutch baby (leigh ann wilkes)

4 tablespoons butter

2-3 gala apples, sliced thin

3/4 cup flour

3/4 cup milk

1/2 teaspoon salt

1/4 teaspoon baking powder

1 tablespoon sugar

4 eggs

cinnamon topping

1/3 cup sugar (I used 1/4 cup)

2 teaspoons cinnamon

Preheat oven to 400 degrees.  Place butter into a 12" cast iron frying pan and place in the oven to melt butter.

In a bowl combine the flour, baking powder, sugar, salt, milk and eggs.

Place the sliced apples into the bottom of the pan on top of the melted butter.  Pour egg mixture over apples.

Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.

Bake in oven for 20-25 minutes until golden brown.

 

pico de gallo

 

My family and I LOVE this salsa. I have made dozens of batches of this pico de gallo since mid-summer.  It runs out and I make more.  I used to use fresh jalapenos and a couple teaspoons of lemon juice but now I used pickled jalapenos and skip the lemon juice and loving it.  Either way is a win.

pico de gallo

7 roma tomatoes, diced into small pieces

1 medium onion, minced

1/4 cup pickled jalapenos, minced

1 large handful of fresh cilantro, stems removed and minced

salt and pepper to taste

Combine all ingredients.  It's as simple as that!

pancakes

 

This is my go-to pancake recipe and it's FINALLY on my blog.  I can stop taking out the Betty Crocker cookbook every time and instead pull it up my phone. Yay.  I like to add a little bit of vanilla and cinnamon to the recipe.

pancakes (Betty Crocker's 40th Anniversary Edition Cookbook)

1 egg

1 cup flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar (I usually use half that)

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

optional:  teaspoon of vanilla and generous sprinkling of cinnamon

Beat egg with hand beater in medium bowl until fluffy.  Beat in remaining ingredients.

Heat skillet to 375 degrees.  Grease griddle with butter.  For each pancake, pour 1/4 cup batter onto hot griddle.  Cook pancakes until puffed and dry around the edges.  Turn and cook other sides until golden brown.

mexican white beans

 

These beans are DELICIOUS!

mexican white beans (recipe inspired by a gluten free plate)

2 cans white beans (I used cannellini, one can drained and one can with juices)

1 white onion, minced

1 jalapeno pepper, seeded and diced (or 2 tablespoons sliced marinated jalapenos, diced)

4 cloves garlic

1/2 teaspoon black pepper

2 teaspoons oregano

1 teaspoon cumin

1/2 teaspoon salt

vegetable oil

Heat a large pan over medium heat.  Add the onion, jalapeno and garlic and cook for 10 minutes until onion is soft.  Add the beans and spices and lower the heat so the beans can simmer at least ten minutes.  For more flavor let them simmer for up to 25 more minutes.

Serve with cilantro lime rice.  Yum!

cilantro jalapeno sauce

 

One of my daughters and I love this sauce and we use it in different ways.  It's one of those sauces that we're going to have to always have on hand.

cilantro jalapeno sauce (adapted from fifteenspatulas)

3 jalapenos, stems removed and roughly chopped (seeded if you want a mild sauce)

1 bunch fresh cilantro, leaves removed and chopped

1 1/2 tablespoons minced garlic

1/2 cup mayonnaise (I used half light mayo and 1/2 light sour cream)

2 tablespoons fresh lime juice

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Place everything in a blender and blend on high for 30 seconds.

Store in the refrigerator for up to two weeks.

red pepper asparagus soup

 

My daughter chose this recipe and we made it together. My husband declared it Hall of Fame!  It's a very mild but delicious soup and even more delicious served with a really crusty bread.

red pepper asparagus soup (slightly adapted from cookbook:  Land O Lakes Recipe Collection)

2 tablespoons butter

1 1/2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces

2 medium (1 cup) red potatoes, peeled and coarsely chopped

1 leek (3/4 cup), rinsed, thinly sliced (or substitute with 3/4 cup thinly sliced onion)

1 medium (1 cup) red bell pepper, coarsely chopped

1 teaspoon finely chopped fresh garlic

2 (14 ounce) cans vegetable broth

1 tablespoon balsamic vinegar or soy sauce

1 tablespoon finely chopped fresh basil leaves (or substitute 1 teaspoon dried basil leaves)

2 cups traditional or fat free half and half

1 teaspoon salt

1/4 teaspoon ground pepper

fresh basil or dried basil for sprinkling

Melt butter in a 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, leek, bell pepper and garlic.  Cook, stirring occasionally, until asparagus is crispy tender (10-12 minutes).

Stir in broth, balsamic vinegar and 1 tablespoon basil.  Continue cooking until asparagus is tender (10-12 minutes).  Remove from heat; cool 10 minutes.

Stir in half and half, salt and pepper.

Place 2 cups soup in a 5-cup blender container.  Cover; blend until very smooth.  Repeat with remaining soup, 2 cups at a time.  Place soup in a 4-quart saucepan.  Cook over medium heat until soup is heated through (8-10 minutes).