If you missed it, this pie was featured in the Baldwin Register last Wednesday. Dawn Hoover, the Spice of Life columnist, featured some "local celebs" (that would be me!) and their Mother's recipes. My Mom wanted to share her great-grandmother's Southern Pecan Cream Pie. It is absolute Heaven. I could not wait to get to her house yesterday to have some of this pie! I ate 3 slices. Yes, you read that correctly. Three slices! I must say that two of them were dinner though. I ate them curled up in bed catching up on Desperate Housewives. Such a sweet end to my Mother's Day! Put this one on the Menu next time you need to make a dessert. It is a winner for sure! Thanks Mom for making this yesterday and sharing half of a pie with me :)
3/4 cup sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
1 cup whole milk
2 tablespoons butter
3/4 cup pecans, chopped
3 egg whites
6 tablespoons sugar
1 baked 9-inch pie crust
Combine first three ingredients in a medium saucepan and set aside. Beat the egg yolks in a separate bowl. Slowly add the whole milk to the eggs. Add the milk and egg mixture to the dry ingredients in the saucepan, whisking to combine. Add the butter and cook over low heat, stirring constantly, until thickened. Cool completely and add pecans.
In another bowl, beat egg whites until foamy, adding sugar 1 tablespoon at a time and beat until stiff. Fold half of the meringue into custard and pour into baked pastry shell.
Spread remaining meringue over filling, sealing to the edge of crust. Brown in a moderate oven at 350 degrees, for about 15 minutes. My Mom says that 8 wedges can be cut, but she prefers 6! If you like it as much as me, just sit down with the pie plate and a fork. Perfection!
*My Mom likes to bake her pie the night before and let it set up in the fridge overnight. It seems to taste better that way :)
Enjoy!
(recipe from my Mom, Sandy Sumlin)
Yum Yum Yum! This really hit the spot tonight. I love pecan crusted chicken tenders and I love maple syrup. I found this recipe and knew it was a match made in heaven for me! This was super easy. When I make my other pecan chicken tenders, it is a labor of love. These were much simpler and just as good. The maple syrup really played well with the mashed sweet potatoes. I even added maple syrup to the potatoes. That could certainly be omitted. After all, sweet potatoes are supposed to be healthy. So go easy on the butter and use Splenda instead of sugar. You can't go wrong. Also, instead of boiling the potatoes, if you have the time roast the potatoes in the oven before mashing them. Roasting them in the oven brings out the natural sweetness of the potato, and you will need less butter and sugar to make them taste really good. All of these ingredients are staples in my house, so this will be put on the Menu again. Clay really enjoyed it. I have an idea my stepson, Christian, would love this one too!
4 boneless, skinless chicken breasts (I used 6 tenders)
1/4 cup maple syrup, or maple flavored syrup (buy the real thing at Sam's)
2 tablespoons mayonnaise (I use light)
1/2 cup plain panko bread crumbs
1/2 cup finely chopped pecans
3 medium sweet potatoes, peeled and chopped in large cubes
2 tablespoons butter or margarine
1 teaspoon sugar (I used a tad more)
1/4 teaspoon cinnamon
1 tablespoon maple syrup (optional for potatoes)
splash of milk
Heat oven to 400 degrees. Line baking sheet with foil; spray with cooking spray. If using chicken breasts, put breasts in a large zippy bag and pound slightly with a meat mallet (using the smooth side) until they're about 1/2" thick. I used the tenders so I skipped this step. Either way, season the chicken with salt and pepper.
In a shallow dish, whisk together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans (I had JUST enough to cover 6 tenders). Dip chicken into syrup mixture, then into panko. Place on prepared baking sheet. Top chicken with cooking spray.
Bake 15-20 minutes, turning once, until cooked through.
While chicken is baking, place potatoes in a medium saucepan and cover with cold water. Bring to a boil and boil for 10-15 minutes until fork tender. Drain and return to pan away from the heat. Add butter, sugar, cinnamon and maple syrup to the potatoes. Mash with a potato masher or the back of a wooden spoon. Add milk, 1 tablespoon at a time, until desired consistency is reached. Season with a dash of salt.
Enjoy!
(chicken adapted from Betty Crocker)
I totally forgot to take a picture of these! I made them the day before and had to keep Clay and my stepson off of them Saturday night! The little size was just perfect for popping in your mouth. I did change it up by chopping up the pecans and adding them to the filling. They did not look as pretty as these, but I guess that's why these were photographed for a magazine and mine were not! My Mimi said she used to make these and they're called Pecan Tassies. Definitely a Southern thing. The thing that took the longest was shaping the shells in the mini muffin pan. If you had a tart shaper (like this one) it would make things a lot easier. I know what I'm ordering in my next Pampered Chef order! These are yummy and I'm thinking about putting them on the Holiday Baked Goods Gift List.
**Photo Courtesy of Taste of Home
3/4 cups butter, softened
6-oz. cream cheese, softened
2 cups all purpose flour
Filling:
1-1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves
In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
Roll dough into 1-inch balls. Press onto the bottoms and up the sides of greased miniature muffin cups (or use a tart shaper). Spoon filling into cups; top each with a pecan half (I chopped the pecans and added them to the filling).
Bake at 350 degrees for 20-25 minutes or until golden brown (Mine were in about 22 mintutes). Cool for 2-3 minutes before removing from pans to a wire rack. Store in an airtight container.
Enjoy!
(adapted from Taste of Home)
Happy Birthday Dad! My Dad loves shortbread cookies. We used to always buy him the Walkers Shortbread cookies in the red tins when we were younger. Now, since I'm better in the kitchen, I decided to make some. You all know I love maple syrup, so these were as much for me as they were for him! We were both happy with the results! The dough can be made the night before you need to bake them. I still don't have a rolling pin, so I deconstructed my paper towel holder again. And if you don't have a round cookie cutter don't fret. I used a small Rubbermaid lunch container (the one you would put dressing in or something). They turned out great. I ate my fair share last night then bagged up some for my Dad and brought the rest to work. These cookies are Delish!
2-1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup finely chopped pecans
2 sticks butter, softened
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/2 teaspoon vanilla extract
1 large egg, beaten
Combine flours and salt in a medium bowl. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add the maple syrup, egg yolk and vanilla; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1-1/2 hours or overnight (I chilled mine for about 2 hours).
Preheat oven to 350 degrees. Line baking sheet with parchment paper (I just used a non-stick cookie sheet).
On a lightly floured work surface (my big wooden cutting board), roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Press pecans into the cookie lightly.
Bake cookies, rotating baking sheets halfway through, until golden around the edges, 10-14 minutes. Mine did not turn really golden. The thinner ones turned more golden and they were crisper. The other ones were more "blond" and they had a softer texture when done. So, just keep an eye on them. I leaned more towards the 14 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to four days...if they last that long!
Enjoy!
(adapted from MarthaStewart.com)
This is going to be my lunch all week! Publix had asparagus "on sale" this week. Its still not a great price, but I couldn't wait any longer to post this recipe. I first made this Easter last year. Its a Southern Living recipe, so I knew I wouldn't be disappointed. Its great as is, or you could add chicken and bulk it up as a main course. Leftovers are even great cold eaten more as a pasta salad. And did I mention that it cooks in about 15 minutes. That's right. Quick, easy and delicious!
1 box penne pasta
1 bunch fresh asparagus
2 tablespoons olive oil
1 red bell pepper, chopped
1 garlic clove, mined
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup parmesan cheese
2 tablespoons butter
1 cup pecan halves
Prepare pasta according to package directions; rinse and drain (I forgot to rinse).
Snap off tough ends of asparagus, and cut into thirds. Saute asparagus in a hot oil in a large skillet over medium heat for 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
Toss together pasta, asparagus mixture, parmesan cheese and pecans. Garnish with additional cheese and pecans, if desired.
Enjoy!
(adapted from Southern Living)
This is the version of chicken salad that my Aunt Susan makes. I've made it before for showers and served it on croissants. It is my favorite version. You can use chicken breasts like I did this time, or use a rotisserie chicken. That's what I've done in the past. I forgot to get the celery so I had to leave it out this time. I really like it for the color and the crunch, but it was still delicious without it. Make it the night before to get the full flavor out of it. Leftovers are great to use throughout the week for lunch. I ate mine on the way to Enterprise Friday to visit Shelley. Not only was it yummy, but it saved me $5 at a fast food drive thru!
4 cooked chicken breasts, chopped or shredded
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup cranberries
1/2 cup pecans, chopped
1/2 cup celery, diced
pita pockets (or croissants)
In a small bowl mix the mayonnaise and lemon juice together. Mince the garlic. Sprinkle salt over the garlic and rub the back of your knife over the garlic to flatten into a paste (the salt acts as an abrasive and it breaks the garlic down to help it more evenly distribute throughout the mayonnaise). Mix the garlic paste into the mayonnaise. Add chicken, cranberries, pecans and celery. Mix well. Serve in pita pockets or croissants.
Enjoy!
(adapted from Susan Lisenby)
Seriously. The name says it all. Paula Deen doesn't play around. This is some serious goodness right here! This is not your normal weeknight dessert. This is one to save for company or for an occasion. Unless Mondays are an occasion in your house. If so, then bake away! I made it for the first time last Easter and it was a total hit. This week Publix had the Italian Bread on sale for $1.99 and strawberries on sale 3/$5. I sent most of these leftovers home with my brother because I do not want to be tempted by it tomorrow. I totally saved my calories for this one! Try this if you love bread pudding. It is deeeelicious!
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons vanilla extract
1 loaf Italian bread, cubed, allow to stale overnight
1 cup packed light brown sugar
1/2 stick butter, softened
1 cup chopped pecans
strawberries, sliced (optional)
Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.
Mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. Put bread cubes in baking dish. Pour over cubed bread, toss around to coat, and allow to sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter and pecans.
Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, or until set.
For the sauce:
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
5 egg yolks
In a saucepan over medium heat, whisk cream together with the sugar and vanilla. Bring to a simmer and remove from heat. Beat egg yolks in a bowl until thick and frothy (a hand mixer would save your arm). Temper with cream until incorporated (you want to slowly add the cream mixture to the egg yolks while whisking to slowly bring them up to the same temperature without scrambling the egg yolks). Return to the saucepan to low heat and cook 2-4 minutes, stirring often. Remove from heat. Serve with bread pudding.
*I halved the sauce recipe when I made it tonight. Also, save your egg white for some scrambled eggs for breakfast!
Enjoy!
(Bread Pudding adapted from Paula Deen)
(Sauce adapted from Emeril Lagasse)
Tonight we had my brother and his girlfriend over for dinner. I wasn't sure what was on the Menu when I told them they could come for dinner, but we picked a good one! This turned out better than I expected. The sausage and parmesan cheese gave it so much flavor. I used a mixture of brown and white rice, but you could use what you have on hand. The original recipe called for regular long grain rice, but I had instant so that's what I used and how I wrote the recipe. When you find sausage on sale for a good price stock up and keep it in the freezer. I defrosted mine in cold water in the sink tonight. This made enough for us all to have a bowl, plus I have lunch for tomorrow and Chaz was able to take some home with him. If you have these ingredients give this one a whirl.
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 garlic clove, minced
salt and pepper
1 cup instant brown rice
1/2 cup instant white rice
4 cups chicken broth
1 lb. mild Italian sausage, casings removed
2 zucchini, cut into cubes
3/4 cup grated parmesan cheese
1/2 cup pecans, chopped
In a medium saucepan, cook onion and garlic over medium heat in 1 tablespoon olive oil. Add salt and pepper to taste. Cook, stirring, until golden, about 8 minutes. Stir in the rice and 3 cup chicken broth and bring to a boil. Lower the heat, cover and simmer over low for 5 minutes. Remove from the heat and leave covered an additional 5 minutes.
Meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. Remove and drain on a plate covered with paper towels. Add the zucchini to the skillet and cook until tender, about 4 minutes. Return the sausage to the skillet, adding the remaining 1 cup chicken broth (1 cup) and cook, stirring, until heated through, about 4 minutes.
Stir in the rice along with 3/4 cup parmesan cheese. Top with extra parmesan cheese and chopped pecans.
Enjoy!
(adapted from Rachael Ray Magazine)
I feel like its been forever since I've posted a recipe! Ella's birthday dinner at her YaYa and PawPaw's was nice. We made the cheeseburgers, but I should have known that I wouldn't have done the pictures. Its simple though: 1 lb. ground beef, 1/2 lb. Jimmy Dean sausage, some small cubes of cheese, seasonings, form into patties and grill! I'll do a post at some point, but that should cure any of your curiosity for the time being! Tonight's dinner was another quick one. Clay was working late and I had some errands to run after work, so I was glad I had planned this. You can see the original recipe HERE that makes it even faster. I used a box of Rice-a-Roni Long Grain Wild Rice. You could use Knorr Rice Sides that are on sale this week at Publix or a box of Uncle Ben's Rice. Use what you have on hand. Chicken and Rice is a method. Now, since this recipe has Stir Fry sauce I wouldn't use a Spanish Rice, but you get the point :) So glad its Friday. I have A LOT of coupons to get organized this weekend. I'm on the fence about getting a binder but I'm just not ready to hop over yet. Enough about me...here's the recipe...
1 box of Long Grain Wild Rice (I used Rice-a-Roni)
3/4 cup frozen peas
2 chicken breasts
1 tablespoon olive oil
1/4 cup stir-fry sauce
1/2 cup pecans, chopped (or almonds)
Cook rice according to package directions. Add peas the last 4 minutes of cooking.
Meanwhile, pound chicken breasts slightly in large zippy bag (to allow them to cook evenly). Season with salt and pepper and saute in 1 tablespoon olive oil over medium heat about 6 minutes per side, or until no longer pink. Remove from heat and allow about 5 minutes for them to rest (this allows the juices to redistribute so the juice doesn't run all over the cutting board as soon as you cut into them). Cut the chicken breasts into chunks.
Combine the chicken and rice mixture . Stir in the stir-fry sauce and heat through. Add in pecans. I served my husband's portion with garlic bread. I consumed enough calories today to leave the bread out of dinner!
Enjoy!
(adapted from Better Homes & Gardens)
I am so glad that I came across this recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it! This worked out perfect because Craisins were B1G1 this week. I had apples left over from the Apple Dumplings and the rest I consider staples. I made mine in mini-loaf pans so its a portable breakfast this week. This would make a great gift-bread also. The cranberries would be festive for Valentine's Day. Another great idea for your child's teacher! Hint...my Mom would love this for those of you who have Mrs. Sumlin for your kindergarten teacher! This is quick, easy and delicious. Mix it all up in one bowl and bake. Yummy!
3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded apple (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees. Grease bottom of an 8X4- or 9X5-inch loaf pan with cooking spray (I used a mini loaf pan. It makes 8).
In a large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking powder, baking soda and salt. Stir in nuts and cranberries. Pour batter into pan. In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
Bake 45 to 55 minutes (or 30 minutes for mini-loaves), or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1-1/2 hours before slicing (of course, I couldn't wait this long!)
Enjoy!
(adapted from Betty Crocker)
I ran across this recipe the other day while visiting one of my favorite food blogs, Girl Gone Gourmet. She really has some great recipes, and this was no exception. I saw the picture and knew I had to make these. Perfect timing too, because I had just bought two more cans of the quick-cooking oats from Walgreens when they were on sale. I ended up paying $.50 a can after coupons! You can do more with oatmeal then just cooking a good breakfast. Although, the Cranberry Vanilla Oatmeal I made a couple of weeks ago was really good! This recipe stood out because I had everything on hand including the chocolate chunks from another Publix B1G1 sale before the holidays. I've stayed in my jammies all day, and curling up in my chair with a glass of milk, these cookies and my laptop was my ideal Saturday afternoon!
1-1/2 cups quick-cooking rolled oats
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup chocolate chunks or chips
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
In a large bowl combine the oats, flour, baking powder, baking soda, salt and cinnamon. In another large bowl cream the butter and two sugars until smooth and creamy. Add in the vanilla and eggs and continue to mix until the ingredients are well combined. With the mixer on low, add in the dry ingredients along with the milk. Mix until a stiff dough forms and then fold in the chocolate and nuts.
Drop rounded tablespoons of the dough onto greased cookie sheets and space about an inch apart. Bake for 12-14 minutes or until slightly brown around the edges. Allow to cool on the pan slightly before removing to a wire rack to cool completely. Store in an air-tight container.
Makes 3 dozen cookies.
Enjoy!
(adapted from GirlGoneGourmet.com)
Salad is something that I do not eat enough of. My excuse is that my husband doesn't like it, and so there's no need to make it just for me! I do love salad with cranberries and pecans, though, so this salad sounded great. Publix has their bagged salad on sale 2/$4 this week and I've picked up most of the other ingredients on sale the last few weeks. I had to go get the apple today. I know what you're thinking...mayonnaise and maple syrup...together? Neither one of the flavors stand out above the others. The combination is wonderful, even better than I expected. This is one where I'm not sure how "Aunt Jemima" would do as a substitution. I believe in splurging on the real maple syrup. I use it a lot and there is just no comparison. The bottle at Walmart costs around $6.78 (gulp, I know) and Sam's has a large bottle for around $13 or so. This dressing reminded me of Tammy's Dressing that I made a couple of weeks ago which is my favorite. Definitely right up my alley! I assembled just my one salad. I didn't make a big bowl like I would if we had company over. This way, I can assemble a salad for lunch tomorrow and add the dressing right before I eat. Yummy!
1/4 cup reduced-fat mayonnaise
1/4 cup maple syrup
3 tablespoons white wine vinegar (I used apple cider vinegar)
2 tablespoons minced shallot (I omitted this)
2 tsp. sugar (I used 1 packet of Splenda)
1/2 cup vegetable or canola oil
2 pkg. salad greens
2 medium tart apples, thinly sliced (with a squeeze of lemon)
1 cup dried cranberries
1 cup pecan halves (I chopped mine)
1/4 cup thinly sliced red onion (I omitted this)
In a small bowl, combine the first five ingredients; whisk in oil. Chill until serving.
In a salad bowl, combine the salad greens, apples, cranberries, pecans and onion. Just before serving, drizzle with dressing and toss to coat. I added a little bit of black pepper here. I think it really balances out the sweet dressing.
I built my own personal-sized salad as opposed to making the whole thing. I did make all of the dressing though, and plan to use it throughout the week. If you do make the entire thing, pour just enough dressing over the salad to coat it. It makes a lot and I think it would be too much even for 2 bags of salads.
Go ahead...try this combination. You'll be pleasantly surprised!
Enjoy!
(adapted from Taste of Home)
I don't know about you, but we always have TONS of turkey leftover. This year, I am trying to come up with new ways to re-invent our turkey leftovers. My Mother-in-law suggested a Turkey Salad. This recipe combines classic Thanksgiving flavors that you can squish between two slices of bread. Or, if you're on carb- overload from Thursday, then serve yours on a bed of greens! If you don't have dried cranberries on hand, you could put a slice or a dollop of your cranberry dish from Thanksgiving dinner on the sandwich. Anything for that little bit of tart-sweetness.
6 cups cooked turkey meat, chopped
3 eggs, boiled and chopped
1 cup dried cranberries
1 cup chopped pecans
3 ribs celery, diced
3 green onions, thinly sliced (I omit these)
1 cup mayo (adjust to the consistency you like)
Stir together chopped cooked turkey, eggs, cranberries, pecans, celery, and onions. Add mayo and mix well. Season with salt and pepper. Cover and chill up to 3 days.
**When I make this Friday morning, I'll post a picture!
(adapted from Southern Living)
Who doesn't love Sweet Potato Casserole? Being such a Thanksgiving tradition, there are hundreds of ways to make it. This is the way my Mom does it. So, naturally, its my favorite! There are very few ingredients, so it is simple to make. Make it the night before, and just cover in the fridge. Uncover and bake right before dinner. For Thanksgiving any time of year, we've even made extra and put into smaller dishes and frozen them. When you get the craving, just thaw it and bake it. I think it would even be great with a scoop of vanilla ice cream! Casserole or Dessert...you decide.
Potato Mixture:
3 cups sweet potatoes, mashed
2 eggs
3/4 cup sugar (I used 1/2 cup)
1/2 stick butter
1 teaspoon vanilla
Topping Mixture:
1 cup brown sugar
1 cup chopped pecans
1/2 stick butter
4 tablespoons flour
Mix first five ingredients and spread into a butterd 9 X 9 casserole dish. Mix topping ingredients and crumble on top of potato mixture. Bake 25-30 minutes at 350 degrees.
**My Mom always doubles this (at least) so that we have leftovers. And, don't forget, you can always make more and put into two dishes. Use on Thanksgiving, and put one in the freezer!
Happy Thanksgiving!
(adapted from the Fairhope Fare Cookbook)
