Sweet and Spicy Pecans

Sweet and Spicy Pecans

2 cups Pecan Halves

1 tbsp. Unsalted Butter

2 tbsp. pure Maple Syrup

1 tbsp. Brown Sugar

1/2 tsp. Chipoltle Powder

Kosher Salt

Melt butter in fry pan on medium heat.

 When the butter is almost melted, stir in the pecans.

Cook for 2-3 minutes until the pecans are fragrant.  

Turn the heat to low and stir in the rest of the ingredients.  

Cook for 1 minute until well combined. 

Cool slightly and sprinkle with Kosher Salt.

 Turn into a bowl for serving.

Tuesday Tip of the Day ~ Planned Overs & Simplify your Clean Up

First, remember to use your slow cooker in these cold, dreary days of winter.

There's nothing better that coming home after a day's work and having dinner ready for you.

Next, take advantage of the sales at your supermarket.

Since protein foods are the most expensive items on your shopping list, you want to watch the ads and take advange of the best deals. 

Purchase a roast that is large enough for more than one meal.

These are "planned overs"... not "left overs".

for example:

Meal one ~ Roast with German Noodles and Salad

Meal two ~ BBQ Pulled Pork Sandwiches

Meal three ~ Hot Pork Combo with Mashed Potatoes and Gravy

Choose your rub with your nose...

if it doesn't smell good,

it probably won't taste good either.

And last, remember to use your slow cooker liner.

This makes your clean up a snap!

Oreo and Peanut Butter Brownie Cakes

Oreo and Peanut Butter Brownie Cake

Ingredients:

1 Box Brownie Mix

24 Oreo Cookies

1/2 cup Peanut Butter, creamy

Preparation:

Preheat oven to 350 degrees F. Line a 12 muffin cup baking tin with paper liners.

Prepare brownie mix according to package directions.

For each cupcake cup, spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place Oreo stacks into the cupcake lined muffin cups.

Spoon 2 tablespoons of brownie batter over each stacked Oreos and let it run down the sides of the cookies.

If you have left over brownie batter, bake separately in a muffin tin(s).

Bake cookies for 18-20 minutes, until brownies are cooked through.

Let cool completely, then serve.

Deep Dish Apple Pie

 

Deep Dish Apple Pie

Apple Pie Filling

6 cups pared, cored, and thinly sliced apples 

2/3 cup sugar

2 tbsp. flour

1 tsp. cinnamon

¼ tsp. nutmeg

2 tbsp. butter

Mix sugar, flour, cinnamon and nutmeg in a bowl. 

Stir in the prepared apples. 

Pastry~Pie Crust

3 cups flour

1 ½ tsp. salt

1 cup shortening

8 – 10 tbsp. cold water

Combine flour and salt in a bowl. Cut in the shortening. Sprinkle 2 tbsp. water over the flour mixture. Gently toss with a fork. Repeat until all flour is moistened.  Form dough into two balls. Place between two sheets of waxed paper. Flatten ball with hand. Roll from center to edge until 1/8 inch thick.

To assemble pie: 

Preheat oven to 400 degrees. Place 1 crust in bottom of the pie pan. Turn the apple mixture into pastry lined pan. Dot with butter. Cover with the top crust that has slits cut to allow steam to escape.  Seal top and bottom crust with a little cold water. Flute the edges.

 Dab milk on top crust. Sprinkle with sugar. Protect fluted edge with a pie shield. Bake at 400 for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes.

Serve warm with ice cream.

Enjoy!

Angel Hair Pasta with Cherry Tomatoes, Basil, and Prosciutto

Angel Hair Pasta with Cherry Tomato, Basil and Prosciutto

1/4 cup Olive Oil

1 pint Cherry Tomatoes, halved

2 cloves Garlic, minced

1/4 tsp. Red Pepper Flakes

4-6 leaves Basil, roughly chopped

2 oz. Prosciutto, cut into strips

Angel Hair Pasta

Freshly Shredded Parmesan Cheese

Add the olive oil to the fry pan over medium heat. 

Add the cherry tomatoes and cook for a few minutes.

Add the garlic, basil and red pepper flakes.

Continue to cook over medium heat.

Stir in the Prosciutto and reduce to a simmer.

Cook pasta according to package directions.

Drain pasta and place on serving platter.

Pour sauce over the top.

Garnish with shredded Parmesan Cheese.

Lemon Ricotta Mini Pancakes with Raspberries

Lemon Ricotta Mini Pancakes

1 1/2 cups  All Purpose Flour

3 tbsp.  Sugar

2 tsp.  Baking Powder

1 tsp.  Salt

Thoroughly mix the dry ingredients.

Make a well in the center.

1/2 cup  Ricotta Cheese

3/4 cup  Milk

2  Eggs

1 tsp.  Vanilla

1 tbsp.  Lemon Juice

1 tsp.  Lemon Zest

Mix liquid ingredients and pour into the well in the dry ingredients.

Stir until combined.

Be careful not to overmix the batter.

Melt unsalted butter in the pan over medium-low heat. 

Using a small ice cream scoop, drop batter into the pan.

Cook on the first side until bubbles break on the surface.

Flip pancakes and cook until nicely browned.

Serve with warm maple syrup and

blueberries or raspberries.

Farmhouse Pasta Salad

A Pasta Salad loaded with Vegetables is an excellent way

to use your end-of-season garden produce.

I like to use Rotini Pasta, 

as the spiral shape traps and holds in the dressing.

Cook to the al dente stage, according to package directions.

Drain and rinse with cold water.

(When serving hot, one should never rinse cooked pasta, as it washes away valuable nutrients.  A cold pasta salad is the exception to this rule.)

Drain and rinse the beans of your choice.

Add to the cooked pasta.

Drain olives and slice lengthwise.

Wash, pare and slice your garden produce in to bite size pieces.

Broccoli, carrots, onion, radishes...

Peppers, tomatoes, cucumbers, zucchini...

Gently toss the vegetables with the pasta and beans.

Add a bottle of Italian dressing.

(Choose a high quality with good flavor)

Refrigerate for several hours or overnight.

Sprinke with fresh Romano or 

Parmesan Cheese before serving.