Easy Karo Pecan Pie

My dad always requests a pecan pie for his Birthday. I have used this recipe several times and it makes a perfect pecan pie. My dad loves it and he is the expert!

Ingredients:

3 Eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup Sugar
2 tablespoons Margarine, melted
1 teaspoon Vanilla
1 1/2 cup Pecan halves
1 (9") unbaked pie shell

Directions:

In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

www.cdkitchen.com

Creamed Cauliflower

I am always looking for new ways to cook vegetables. This was quite good and very easy. We don't have cauliflower often, but I think we will try this again soon.

Ingredients:

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

Directions:

Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain.
Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs.

Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 cup) equals 97 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 552 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

www.tasteofhome.com

Chocolate Pecan Caramels

All I can say is YUM!!!

Ingredients:

1 tablespoon plus 1 cup butter, softened, divided
1-1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Directions:

Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk.

Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).

Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Yield: about 2-1/2 pounds (about 6-3/4 dozen).


Nutrition Facts: 1 serving (2 each) equals 190 calories, 10 g fat (5 g saturated fat), 16 mg cholesterol, 76 mg sodium, 26 g carbohydrate, 1 g fiber, 1 g protein.

www.tasteofhome.com

Chocolate Surprise Cookies

If you like Reese's Peanut Butter cups, you will love these cookies. The surprise is the peanut butter in the middle.

Ingredients

3/4 cup Jif® Peanut Butter
3/4 cup confectioners' sugar

CHOCOLATE DOUGH:

1/2 cup butter, softened
1/4 cup Jif® Peanut Butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda

ICING:

2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions:

In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes.

Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls.
Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets.

Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks.

For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern. Yield: 2-1/2 dozen.


Nutrition Facts: 1 serving (2 each) equals 333 calories, 17 g fat (6 g saturated fat), 16 mg cholesterol, 191 mg sodium, 42 g carbohydrate, 2 g fiber, 6 g protein.

www.tasteofhome.com

Amish Brown Sugar Ham Steak and Scalloped Potato Skillet

We were given a ham for Christmas and though I don't like ham very much, I really enjoyed this recipe.

Ingredients:

1 lb slice of ready-to-eat ham
1 tablespoon margarine (we used to call it oleo!)
1 tablespoon brown sugar

1 (10 1/2 ounce) can cream of mushroom soup
2/3 cup evaporated milk (small can)
1/3 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups thinly sliced potatoes
1 cup sliced raw carrot

Directions:

In 10" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).

Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.

Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick.

Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

Servings: 5

www.recipezaar.com

Popcorn Caramel Crunch

I ran out of caramel corn, so I was looking for a quick recipe and found this one. Wow, was it good, our party guests couldn't stop eating it. I threw in some of my left over Captain Crunch, peanuts, cashews, and pecans along with the popcorn. My father doesn't like raisins, so I left those out, but I am sure they would tasted great as well.


Ingredients:

4 cups popped popcorn
1 cup dry roasted peanuts
1 cup chow mein noodles
1/2 cup raisins
1 cup sugar
3/4 cup butter, cubed
1/2 cup light corn syrup
2 tablespoon water
1 teaspoon ground cinnamon

Directions:

In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside.

In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer.

Remove from the heat. Stir in cinnamon.

Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15-in. x 10-in. x 1-in. pan.

When cool enough to handle, break into pieces. Store in airtight containers.

Yield: about 8 cups.


Nutrition Facts: 1 serving (1 cup) equals 496 calories, 29 g fat (12 g saturated fat), 46 mg cholesterol, 419 mg sodium, 58 g carbohydrate, 3 g fiber, 6 g protein.

www.tasteofhome.com

Hot Crab & Shrimp Fondue

We had an appetizer at Uno's restaurant the other night and loved it, so I searched the web to see if I could find a similar recipe. This one was very good. We served it for a Christmas party. We made a bread bowl out of a round loaf of bread and I just cut up the inside of the bowl and toasted it with butter for the bread to dip. I baked the fondue for 20 minutes in a dish, then transferred it to the bread bowl for the final 10. I then turned on the broiler to brown it up at the end. Very easy and delicious, a real hit!

1 (8 oz.) package cream cheese, softened

1 small can artichoke hearts, coarsley chopped (optional)

1/4 pound shrimp, cut in bite-size pieces

1/4 pound crab meat, drained

1 small onion, finely diced

1/4 cup heavy cream

1/8 cup fresh grated Parmesan cheese

2 tablespoons Worcestershire sauce

1 teaspoon prepared horseradish

1/2 teaspoon Old Bay seasoning salt

Ground white pepper, to taste

Mix all ingredients together and pour into a casserole dish. Bake uncovered at 350 degrees until bubbly, about 20-30 minutes. Serve hot with toasted French bread.

http://www.recipelink.com/mf/14/17420

Christmas Cookies

Tis the season for holiday baking. Here are some great recipes to try. Most of them make plenty to save some for your family and to make cute cookie trays for friends (see above) with the rest. There is no better way to get in the holiday spirit than to bake cookies with your family, as far as I am concerned!

Cinnamon Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 1/3 cups all-purpose flour
1 tsp salt
1 tsp. baking soda
1 tsp ground cinnamon
1 tsp cream of tartar
1 cup finely chopped pecans, optional
colored sugar

Directions:

In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle.

Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired.

Bake at 375° for 10-12 minutes or until set.

Yield: about 8 dozen.


Nutrition Facts: 1 serving (2 each) equals 144 calories, 9 g fat (3 g saturated fat), 19 mg cholesterol, 117 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

www.tasteofhome.com

Peanut Butter Blossoms:

Combine together:
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar

Combine & mix with above:
1/4 cup milk
2 eggs

Add to rest of ingredients:
2 tsp. vanilla
3 1/2 cups flour
2 tsp. baking soda

Chill for 1 hour.

Roll into 1 inch balls then roll in a bowl of sugar. Bake on an ungreased cookie sheet at 350*-375* for 8 minutes. Remove from oven and press a Hershey Kiss into the center. Return to oven and bake for 3 more min.

Recipe by Nancy George


Bark Cookies

2 1/2 lbs. white bark
3 cups rice Krispies
3 cups Captain Crunch Peanut Butter cereal
2 - 3 cups miniature marshmallows
2 cups salted nuts

Melt bark in the microwave. Pour over dry mixture. Mix well. Drop on waxed paper. Let harden. Break apart into pieces.

Recipe by Judy Greig


Chewy Caramel Bars

32 Kraft caramels
2/3 cup evaporated milk
1 cup flour
3/4 cup quick oats
1/2 cup packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
3/4 cup butter
1 6 oz. package semi-sweet chocolate chips

Melt caramels with milk in heavy saucepan over low heat (or in microwave for 3 minutes stirring every minute) until smooth.

Combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture into the bottom of a greased 13x9 inch pan. Bake at 350* for 12 minutes.

Remove pan and sprinkle chocolate chips over baked crust. Spread caramel mixture evenly over chocolate chips. Sprinkle with reserved crumb mixture. Return to oven and bake for 20 more minutes. Cool.

Recipe by Pat Salvan


Butterscotch Cashew Bars

Ingredients:

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt

TOPPING:

1 package (10 to 11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until chips are butter are melted.
Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Yield: 3-1/2 dozen.


Nutrition Facts: 1 serving (1 each) equals 199 calories, 13 g fat (6 g saturated fat), 16 mg cholesterol, 228 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

www.tasteofhome.com

Carmel Corn

I needed to bring snacks for a couple of Christmas events that are coming up. Since I knew most people would be bringing cookies, I decided to make Christmas bags of Carmel Corn. I picked up the bags at the Dollar Store and filled them with the corn. They turned out really cute.

Ingredients:

4 bags of popped corn, make sure to remove any unpopped kernels.

3 cups brown sugar

3 sticks of butter

3/4 cup Kero syrup

dash of salt

1 1/2 tsp. baking soda

Directions:

Bring sugar, Kero, butter, and salt to a boil. Boil for 5 minutes. Add baking soda and stir well.

Pour mixture over popcorn. Mix to cover all the popcorn. Use a large baking pan or roaster.

Bake about 1 1/2 hour at 200* stirring every 15 minutes.

Cool and break apart large pieces. Store in a covered container.

Gail Matthews' recipe

General Tso's Chicken

We love take out General Tso's and have always wondered if we could make it at home, so last night we tried this recipe. It was actually quite good. We did not add the hot peppers because we do not like ours spicy. We also added broccoli and some cashews. If you like Chinese, give this recipe a try.

Ingredients:

Sauce:

1/2 cup cornstarch (corn flour)

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch (corn flour)

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

Directions:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

www.chinesefooddiy.com

Homemade Brownies

Have you ever felt like brownies, but didn't have a package in your cupboard to take out and make? I used to think you needed a package to make just about anything, but boy was I wrong. This brownie recipe is easy and delicious, probably better than any mix I've tried. I added caramel chips for a twist. These were really gooey and needed about 40 minutes, not 25, to cook. They may not look perfect, but they tasted great!

Ingredients:

3/4 c. flour

1 tsp. baking powder

1 tsp. salt

2 c. sugar

1/2 c. cocoa (level)

1 c. oil

2 tsp. vanilla

4 eggs

1 c. nuts, chopped

Directions:

Mix dry ingredients together. Add oil, eggs and vanilla. Bake at 350 degrees for 25 minutes. Best when on the chewy side.

http://www.cooks.com/

Sweet and Sour Pork Loin

There is nothing quite like a crockpot meal. This was delicious. I cooked the pork long enough that it fell apart and was like pulled pork. I was nervous about the vinegar, but it mixed beautifully with the other ingredients. You could add any vegetables you wanted, water chestnuts would be good and I threw in some cashews. Very easy to make and yummy!


This is a slow cooker recipe.

Ingredients:

1 lb pork loin
1 can crushed pineapple
1 cup water
1/4 tsp salt
3/4 cup sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 tsp soy

To Thicken:

2 tbsp cornstarch
1/4 cup water

Directions:

In a crockpot or slow cooker, mix pineapple, water, salt, sugar, vinegar, ketchup, and soy. Place pork loin in cooker and cover with mixture. Cook on high for 4 hours. Add 2 tbsp cornstarch dissolved in 1/4 cup water, stir. Cook another hour. In the meantime, saute fresh broccoli with onions and garlic in olive oil. Prepare rice.

When ready to serve, mix in broccoli and serve over a bed of rice.

Cheesy Tuna Noodle Casserole

I have always liked a good tuna noodle casserole. This one is totally different from any I have tried. This was the second time I made it, but the first time I made some alterations that we really liked. Instead of the cheddar cheese soup, I used cream of chicken and 1 cup of shredded cheddar cheese. Instead of bread crumbs on top, I used crushed potato chips and then sprinkled shredded cheese over the top. Either way, this is a great tuna casserole.

Ingredients:

1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (6 ounce) can tuna, drained
1/4 cup milk
1/4 teaspoon salt
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.

3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.

4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.

5. Fold the noodles into the saucepan.

6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Nutrition Information:
Servings Per Recipe: 6
Calories: 381

Amount Per Serving:
Total Fat: 12g
Cholesterol: 68mg
Sodium: 604mg
Total Carbs: 49.4g
Dietary Fiber: 2.9g
Protein: 18.5g


ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/2/2009

Gravy Baked Pork Chops

I always struggle to find ways to cook pork chops. This was a great recipe that kept the chops moist and was just plain comfort food. I sauteed the pork chops with onions and a little garlic to add flavor. There was plenty of gravy left over to put on mashed potatoes. Scott said it tasted like a meal you would get at Cracker Barrel.

Ingredients:

4 (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
3/4 cup milk
1/4 cup water
1 (10.75 ounce) can condensed cream of mushroom soup

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

3. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Information:

Servings Per Recipe: 4
Calories: 260
Amount Per Serving:
Total Fat: 14.9g
Cholesterol: 71mg
Sodium: 628mg
Total Carbs: 7.8g
Dietary Fiber: 0.2g
Protein: 22.6g

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/2/2009

Frozen Pumpkin Mousse Pie

I decided I wanted to try something a little different for Thanksgiving this year, so instead of the traditional pumpkin pie, I made this frozen mousse. I thought it would be too sweet, but it wasn't. It was quite light. Very easy to make, especially if you use a ready made graham cracker crust. I don't know if I would replace the traditional pumpkin pie for it, however, but it was good if you like pumpkin.

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tbsp butter, melted

Directions:

In a bowl, combine cracker crumbs, brown sugar, and butter. Press onto the bottom and up the sides of a greased 9 inch pie plate. Bake at 350* for 7-9 minutes or until lightly browned. Cool completely on wire rack.

Filling:

1 can (15 ounces) solid pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions:

For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar, and pumpkin pie spice. Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Servings: 8-10


Taste of Home: Halloween Party Favorites

Savory Crescent Chicken Squares & Orange-Glazed Carrots

This was a fun and easy dinner to make. The Chicken Squares looked great and tasted wonderful. Though the carrots were naughty, they were delicious and a great way to get a picky eater to eat vegetables. It probably could have used another side like rice or potatoes, to improve the plate appeal. I will definitely make this again.

Savory Crescent Chicken Squares:

Ingredients:

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed

Directions:

1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.

2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.

3. Bake 25 to 30 minutes or until golden brown.

Servings: 4

www.pillsbury.com


Orange-Glazed Carrots

Ingredients:

16 oz. package baby carrots
1/2 cup orange juice
5 tbsp. brown sugar, packed
2 tbsp. butter
1/8 tsp. salt

Directions:

Place carrots in a medium saucepan. Cover with water and boil until tender. Drain and return to saucepan. Add orange juice to saucepan; simmer until juice is nearly evaporated. Stir in remaining ingredients; heat until butter is melted and mixture is well blended.

Servings: 4-6

Gooseberry Patch: Almost Homemade