Southern Honey-Pecan Pie

PREP:  15 Minutes  BAKE:  45 Minutes + Cooling

Ingredients:

1/4 cup Sugar

3 tablespoons All-Purpose Flour

3 Eggs (lightly beaten)

1 cup Honey

1/3 cup Butter (melted)

1 teaspoon Vanilla Extract

1/4 teaspoon Salt

1 cup Chopped Pecans

1 unbaked Pie Crust

1/2 cup Pecan Halves

Other Items Needed:

Small Bowl

Pie Pan

Aluminum Foil

Wire Rack (optional)

Let's Get Started on This Southern Staple!

• Preheat oven to 350 degrees.
• In a small bowl, COMBINE the Sugar & Flour.
• STIR in the Eggs, Honey, Butter, Vanilla & Salt.

• ADD Chopped Pecans & MIX well.

• POUR into the Pie Crust.

• ARRANGE Pecan Halves around edge & center of pie.

• COVER the edges loosely with aluminum foil.
  
  
  

• BAKE at 350 degrees for 25 minutes.
• REMOVE the Foil.
• BAKE for 20-25 minutes longer OR until a knife inserted near the center comes out clean.

• COOL pie on a Wire Rack.
   
  Store Leftovers in the Refrigerator
   
   
  Makes 8 Servings
  (according to your slice size, of course! :) )
   
   
  Vanilla Ice Cream will only ENHANCE the flavor!  
   

  

 dévorer!

 

Margherita Pita Pizzas

PREP/TOTAL TIME:  20 Minutes

Ingredients:

4 Pita Breads (6 inches)

2 tablespoons Sunflower Seed Oil

2 tablespoons Minced Garlic

2 cups Shredded Part-Skim Mozzarella Cheese (8 ounces)

3 Plum Tomatoes (thinly sliced)

1/4 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

Other Items Needed:

Baking Sheet

Substitution:

Olive Oil (in place of Sunflower Seed Oil)

2 Garlic Cloves (in place of Minced Garlic)

Quick & Easy Dinner Tonight!

• Preheat the oven to 425 degrees.
• PLACE Pita Breads on an ungreased Baking Sheet.
• BRUSH with Oil.
• TOP with Garlic.

• ADD 1 cup of Mozzarella Cheese.
  
   
• ADD Tomatoes, Garlic Powder, remaining Cheese & SPRINKLE with Italian Seasoning.
  
   
• BAKE at 425 degrees for 10-12 minutes or until Cheese is Melted.
  
   

 

Makes 4 Servings

 

This recipe is delicious with a sweet red wine like Madeira.   

dévorer!

Steak Sauce Turkey Sloppy Joes

PREP:  15 Minutes  COOK:  30 Minutes

Ingredients:

3 pounds Ground Turkey

4 medium White Onions, chopped

2 Carrots, chopped

1 tablespoon Garlic Powder

1 can Diced Tomatoes, undrained (28 oz.)

1/4 cup Worcestershire Sauce

1/4 cup A.1. Steak Sauce

2 tablespoons Chili Powder

2 tablespoons Paprika

1/4 teaspoon Pepper

15 Hamburger Buns

Other Items Needed: 

Dutch Oven

Colander

 Substitutes:

2 Celery Ribs (in place of Carrots)

1 Garlic Clove (in place of Garlic Powder)

Quick & Easy Meal for Plenty!

• In a Dutch Oven, COOK the Turkey, Onions & Celery over Medium heat until the meat is lightly brown.
• ADD the garlic.
• COOK 1 minute longer.

 

       

• DRAIN.
• STIR in Tomatoes, Worcestershire Sauce, Steak Sauce, Chili Powder, Paprika & Pepper.

• Bring to a BOIL.
• REDUCE the heat; SIMMER, uncovered, for 20 minutes or until thickened & heated through.

• SERVE on Hamburger Buns.

Makes:  15 Servings 

Best enjoyed with a Cabernet Sauvignon or Merlot!

dévorer!  

Cuban Black Beans

PREP:  20 Minutes + soaking  COOK:  1-3/4 Hours 

Ingredients:

2 cups Dried Black Beans, rinsed

6 cups Water

1 teaspoon Thyme Leaves

3 medium Green Peppers, chopped

2 medium White Onions, chopped

1/2 Sunflower Seed Oil

3 tablespoons Garlic Powder

1 can Tomato Puree (15 oz.)

1/2 cup Chicken Broth

2 tablespoons Sugar

3/4 teaspoon Salt

Other Items Needed:

Large Saucepan

Large Skillet

Substitutes:

1 Bay Leaf (in place of Thyme leaves)

Olive Oil (in place of Sunflower Seed Oil)

6 Garlic Cloves (in place of Garlic Powder)

Takes A Little While.... But Well Worth It!

• SOAK the Beans according to package directions.
• DRAIN & RINSE Beans, discarding liquid.
• PLACE Beans in a large saucepan.
• ADD 6 Cups Water & Thyme Leaves.
• Bring to a BOIL.
• REDUCE the heat; COVER & SIMMER for 1-1/2 hours to 2 hours OR until tender.

 

• While the beans are soaking, in a large skillet, SAUTE the Green Peppers & Onions in the oil until tender.
• ADD the Garlic & COOK 1 minute longer.
• STIR in the Tomato Puree, Chicken Broth, Sugar & Salt.
• BRING to a BOIL.
• REDUCE heat, SIMMER, uncovered, for 8-10 minutes or until thickened.

 

• DRAIN the Beans. (discard Bay Leaf if you used that)
• STIR Beans into Tomato Mixture.

 

MAKES:  9 Servings

 

This dish makes a wonderful side with any meat!  It has also be requested twice since I first made it!

 

dévorer!      

Mexican Fondue

PREP:  15 Minutes  COOK:  1-1/2 Hours

Ingredients:

1 can Cream-Style Corn (14-3/4 oz)

1 can Diced Tomatoes (14-1/2 oz.), drained 

3 tablespoons Chopped Green Chilies

1 teaspoon Chili Powder

1 packaged 2% Milk Velveeta Cheese (16 oz.), cubed

Other Items Needed:

Small Bowl

Cooking Spray

1-1/2 Quart Slow Cooker/Crock Pot

It's Fonduuuuuuue Time! 

• In a small bowl, COMBINE Cream-Style Corn, Tomatoes, Green Chilies & Chili Powder.

     

• STIR in Cheese.
• POUR mixture into a 1-1/2 quart slow cooker coated with Cooking Spray.
• COVER & COOK on High for 1-1/2 hours, stirring every 30 minutes OR until Cheese is melted.
• SERVE Warm

 

 Serve with Bread Cubes or Tortilla Chips!

 

Try this recipe out with a Sweet Red Wine

 

dévorer! 

Burrito Lasagna

PREP:  35 Minutes  BAKE:  30 Minutes  

(go ahead & preheat the oven for 350)

Ingredients:

2 pounds Ground Turkey

2 cans Enchilada Sauce (10 oz. each)

1 envelope Taco Seasoning

1 tablespoon Ground Cumin

1 package Ready-to-Serve Spanish Rice (8.8 oz.)

12 Whole Wheat Soft Tacos (warmed)

1 can Refried Beans (15 oz.)

4 cups shredded Mexican Cheese Blend

Other Items Needed

A Large Skillet

13-in. x 9-in. Baking Dish

Aluminum Foil

NOW THIS IS PRETTY EASY...

• In a Large Skillet, cook Turkey over medium heat until no longer pink; DRAIN.

• Stir in Enchilada Sauce, Taco Seasoning & Cumin; HEAT through.

 

•  Heat the Spanish Rice according to package directions.
• SPREAD each Taco with about 2 tablespoons of Refried Beans.
• SPREAD 1 cup Turkey Mixture into a greased 13-in. x 9-in. Baking Dish.
• LAYER with 4 Tacos & 1/3 of the Spanish Rice, 1/3 of the remaining Turkey Mixture & 1/3 of the Cheese.
• REPEAT the layers.
• TOP with the remaining Tacos, Spanish Rice & Turkey Mixture (the dish should be FULL)
• COVER & BAKE at 350 for 20 minutes.
• SPRINKLE with the remaining Cheese.

 

• BAKE uncovered for 10-15 minutes longer OR until Cheese is melted.
• Let STAND for 10 minutes before serving.

 

MAKES:  12 Servings

 

This dish was a HUGE hit at a Mexican themed Bachelorette Party dinner!

dévorer!

Pine Nut Caramel Shortbread

PREP:  30 Minutes  BAKE:  20 Minutes

Cake Ingredients:

1 cup + 2 tablespoons Butter (softened)

3/4 cup Packed Brown Sugar

3 cups All-Purpose Flour

1/2 teaspoons Salt

Filling Ingredients:

3/4 cup Butter (cubed)

3/4 cup Packed Brown Sugar

1/2 cup Honey

1/4 cup Sugar

3 tablespoons Heavy Whipping Cream

1/2 teaspoon Salt

2 cups Pine Nuts

3/4 teaspoon Vanilla Extract

Coarse Salt - Optional

Other Items Needed:

Large Bowl

Hand Mixer - Optional

15-in. x 10-in x 1-in Baking Pan

Wire Rack - Optional

Large Saucepan

Candy Thermometer

Let The Tastiness Begin...!

• In a Large Bowl, CREAM Butter & Sugar until Light & Fluffy.
• COMBINE Flour & Salt; gradually ADD to creamed mixture & MIX well.
• PAT onto the bottom of a Greased 15-in. x 10-in. x 1-in. Baking Pan.
• PRICK dough thoroughly with a fork.

• BAKE at 375 for 15-18 minutes or until golden brown.
• Reduce temperature of oven to 325.
• In a LARGE saucepan, COMBINE the Butter, Brown Sugar, Honey, Sugar, Cream & Salt.
• COOK, stirring occasionally, until Candy Thermometer reads 234 (soft-ball stage).
• REMOVE from the heat; STIR in Pine Nuts & Vanilla.

 

 

• SPREAD evenly over crust.

 

• BAKE for 20-25 minutes or until BuBbLy.
• Place pan on a Wire Rack.
• SPRINKLE the top with coarse Salt, if desired.
• Cool completely.
• CUT into bars.

 

MAKES:  4 DOZEN

* Store leftovers in an airtight container 

dévorer!