Pecan Pie Muffins

Wherever I originally got this divine recipe it called for these to be mini muffins.  We have made them as minis and as regular sized muffins.  The downside here is that you can't use muffin papers with these because the bread, for some strange reason, sticks to the paper like crazy.

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Ingredients:
1 C. brown sugar, packed
1/2 C. all purpose flour
1 C. pecans, chopped
2/3 C. butter, melted
2 eggs, beaten

Directions:
In one bowl, combine the brown sugar, flour, and pecans.  In another bowl, combine the butter and eggs and mix well.  Stir the egg mixture into the flour mixture until the mixture is just moistened.  Fill greased and floured muffin cups two-thirds full.

Bake at 350 degrees F. for 20-25 minutes or until muffins test done with a toothpick or fork.  Remove immediately and cool on wire racks.  Makes about 2 1/2 dozen mini muffins or a little more than 1 dozen regular muffins.

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Peanut Butter Creams

My kindergarten teacher, Ms. Carson, made these with us and sent the recipe home.  I have made it many times over my lifetime and now my daughter makes them.  Yes, the recipe can be doubled.  I haven't tried any variations, but I can think of some yummy ones...like replacing the chocolate chips with miniature candy coated chocolates or hazelnut butter and dark chocolate chips.  If you try any variations, please comment :)

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Ingredients:

1 C. powdered sugar

1/2 a can sweetened condensed milk

1 C. peanut butter

1 C. chocolate chips

Directions:

Mix the chocolate chips with the powdered sugar.  Mix in the rest of the ingredients.  Drop by bite sized spoonfuls onto wax paper.  Refrigerate until chilled.

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Random Pies

I was recently cleaning out my freezer and discovered 2 frozen pie crusts. I thought, "I've never made any pie other than pumpkin." I knew that I had pecans and frozen fruit, so I decided to try a pecan pie and a mixed fruit pie.

PRINTER FRIENDLY HONEY PECAN PIE RECIPE

Honey Pecan Pie - the honey makes this a very rich version of pecan pie

Filling:
¼ Cup melted butter
1 1/2 cup honey
1 tsp. vanilla
1/3 tsp. salt
3 eggs, lightly beaten
1 heaping cup chopped pecans
¼ cup pecan halves

Crust:
1 single pie crust - bushed with egg wash and par baked.

Instructions:
Preheat oven to 325°F.
Combine melted butter, honey, vanilla and salt in a medium bowl. Stir in the lightly beaten eggs and combine well. Stir in chopped pecans. Pour mixture into prepared crust. Cover the edges of the crust with pie crust shields or a strip of aluminum foil. Arrange pecan halves on the surface of the pie. Bake at 325°F for 30-40 minutes until set. Serve warm or cold with whipped cream or ice cream.

PRINTER FRIENDLY HONEY PECAN PIE RECIPE

PRINTER FRIENDLY MIXED FRUIT POPPY SEED PIE

Mixed Fruit Poppy Seed Pie 

4-6 cups of chopped fruit (I used frozen peaches, mangoes, and strawberries and 2 green apples peeled and chopped.)

1-2 tablespoons cornstarch (we were out, so we used 4 T. flour here)
1/2 cup brown or white sugar
Lemon zest (optional)
Pinch of salt 
1/2-2 teaspoons spices (we used 1 tsp. pumpkin pie spice)
1 tablespoon unsalted butter

1 tablespoon poppy seeds (optional)

1 single pie crust - bushed with egg wash and par baked.

Mix together, pour into crust, and bake at 325°F for 30-40 minutes until the apples are soft or until the top looks dry. Serve warm or cold with whipped cream or ice cream.

The poppy seeds we added because we had some and my daughter really likes them.  It turned out very well and the poppy seeds looked like part of the pie because of the strawberry seeds that look similar and they added a nice flavor to the pie.  I'm anxious to try this again with different fruit.

PRINTER FRIENDLY MIXED FRUIT POPPY SEED PIE

I needed some help with the fruit pie.  I got the help here: http://www.thekitchn.com/recipe-easy-fruit-filling-for-68853

Meat Stuffing

Meat Stuffing

INGREDIENTS:
1-2 T. cooking oil
1 T. minced garlic
2 chopped onions (I used yellow onions)
1 lb. chopped bacon
1 lb. ground pork
1 lb. ground beef
1/2 C. sliced green olives
1/2 C. sliced black Greek olives

PRINTER FRIENDLY MEAT STUFFING RECIPE

Don't worry too much about the cut of the onions and bacon, everything will get mixed together in the food processor.

Heat a small amount of cooking oil in a large skillet.  Add the garlic and onions.  Cook on medium heat until they begin to get soft.  Add the bacon, ground pork, and ground beef, cook on medium heat.  When the meat is no longer pink, put 1-2 cups of the mixture at a time into your food processor or blender and process until chopped fine and uniform.  Continue cooking the fine meat mixture until it starts to brown.  Add the olives and salt and pepper to taste.

When I made this, I never had to pour off any grease from the meat.  The little grease that was there cooked off as the dish progressed.

The original mixture that I took this idea from had no onions, no beef, and no Greek olives.  It had celery and ham.  We use this meat with cheese to stuff pita bread or make burritos.  We have also tried it as a stuffing for pasilla peppers and green chilies (I wonder how it would be in a chile relleno?).  I really like the flavor but feel that it needs some spice to it.  My daughter had it in a burrito today with cottage cheese and buffalo wing sauce.  Tasty just straight or with good bread.

PRINTER FRIENDLY MEAT STUFFING RECIPE

Ratatouille

NO :) Not the movie though I do wish that I had it to encourage grandson1 to eat his veggie stew.

The food!  Mine doesn't look like the following picture because I used orange bell peppers and didn't use summer squash (although it would be a nice addition).  I also cooked mine longer so it was a bit mushier than the one pictured.  But the idea of a ratatouille is a rustic peasant vegetable stew.  So I wanted you to see from this picture that its all about the veggies.

I actually made it, from scratch.  The local food bank gives out cases of produce.  This month we received eggplant, orange bell peppers, and tomatoes.  So I went online to find out what I could make with eggplant besides eggplant parmesan.  I'm not a fan of eggplant parmesan because when I've made it, it turned out too greasy.  My daughter remembers me making it and then using it in lasagna, but I don't remember that.  The bratwurst and cheese in the ratatouille are my families take on how to make vegetables edible.  I thought it would be good without them and with the addition of some crusty toasted and buttered bread.  So...here is my ratatouille:

PRINTER FRIENDLY RATATOUILLE RECIPE

Ratatouille
Makes 8 to 10 servings
2 large eggplants
2 onions
3 bell peppers
4 medium zucchini
4 large tomatoes
4 cloves garlic
1 bay leaf
1 Tablespoon thyme
1 Tablespoon basil
1 teaspoon red pepper flakes
2 Tablespoons vinegar
1 Tablespoons salt
1 teaspoon pepper
Cooking oil (I use Canola, the original recipe says olive oil)
10 bratwurst (mild), cooked and sliced into bite sized pieces
4 oz. goat cheese

Chop the eggplants into bite-sized cubes. Place them in a strainer set over a bowl and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.

The vegetables will be cooked in batches, so keep each one in a separate bowl once cut up. Roughly chop the onions, peppers, zucchinis, and tomatoes into bite-sized pieces. Mince the garlic.

While cooking the vegetables, a brown glaze will gradually build on the bottom of the pan. If it looks like this glaze is beginning to turn black and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the deglazing liquid into the bowl with the vegetables.

Warm a teaspoon of oil in a large (at least 5 1/2 quart) pot over medium-high heat. Add the onions and a generous pinch of salt. Saute until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 5 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and saute the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and saute the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables.

Warm another teaspoon of oil in the pan and saute the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, and thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan. (Use your own judgement on time here.  I left the tomatoes cooking until the juices were beginning to turn into a very thin tomato sauce.  But its all about the texture you like, so less cooking time on the tomatoes is okay.)

Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

When finished cooking, remove the bay leaf and stir in the basil, red pepper flakes, vinegar, salt and pepper, bratwurst, and goat cheese. Leftovers can be refrigerated for a week or frozen for up to three months. Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warmed.

PRINTER FRIENDLY RATATOUILLE RECIPE

Happy Thanksgiving - The One About the Pumpkins

I've been away for a while. We moved and had a minor issue with not being able to afford electricity. So it was mostly unavoidable. In the time that I've been away, I've written several posts in my head that I just need to drop onto this electronic paper and post.

This has been quite a week preparing for Thanksgiving.  The local food bank was giving out pumpkins.  We took home 12.  I baked them (over 2 days) and pureed them (and burnt out a blender).  I roasted the seeds (8 cups worth).  I baked my first pumpkin pies and made pumpkin soup.  The leftover pumpkin puree I'll put in the freezer to use later.

Pumpkin Pie - makes 2

4 eggs
32 oz. pumpkin puree
2 cans sweetened condensed milk
2 tsp. pumpkin pie spice
6 T. maple syrup
2 pie crusts

Preheat oven to 425 F.  Mix together the eggs, pumpkin, milk, spices, and syrup until combined.  Place the two pie crusts on a cookie sheet on the shelf in the oven.  Divide the pumpkin mix between the two pie crusts.  Bake at 425 F. for 15 minutes.  Reduce heat to 350 F. and bake for 35-40 minutes until filling is set.

Notes:  My oven took an extra 10 minutes before the filling was set.  We tried some variations that were good:  1/2 C. walnuts, peanut butter, or 1/4 C. sesame seeds adds an interesting flavor addition.

PRINTER FRIENDLY PUMPKIN PIE RECIPE

We haven't been able to afford a turkey dinner for a few years.  Luckily we have friends that have become family that invite us for Thanksgiving.   This is what we make to enjoy a Thanksgiving meal at home.  Now I know that pumpkin soup sounds a little odd to some of you, but it is really very tasty and easy.  The soup itself is kind of plain, but the addition of cayenne pepper, bacon, and cheese make this dish a savory feast.

Pumpkin Soup with Bacon and Feta Cheese
30-32 oz. pureed pumpkin (canned or fresh baked)
4 C. (1 Qt.) chicken stock
1 C. Half and Half
2 T. minced onion
¼ C. molasses
1 tsp. pumpkin pie spice
1 tsp. salt
¼ tsp. cayenne pepper
6 slices bacon
1 C. crumbled feta cheese (blue cheese and goat cheese are also good)

In a large stock pot, stir together the pumpkin, chicken stock, half and half, onions, molasses, spices, salt, and cayenne pepper over low heat. Simmer for 10 minutes.

While the soup is cooking, cook bacon until crispy and crumble into pieces.

Ladle the soup into bowls. Top with bacon and cheese.

Notes: We liked this with the pumpkin a little chunky. We added an extra ¼ tsp. cayenne pepper. We usually use a whole pound of bacon that we cook in the oven.  I prefer goat cheese in mine, but the kids prefer the feta.  I saw a recipe using cheddar, but I haven't tried it yet.

PRINTER FRIENDLY PUMPKIN SOUP W/ BACON AND FETA CHEESE RECIPE

Happy Thanksgiving everyone.  I hope you have a tasty one and express your gratitude to those that love you and take care of you.

I entered these in a contest a few years ago.  These are great no-bake cookies that my father used to make for us and later we would make at slumber parties and for our own children.

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Gunk Cookies

Ingredients

4 tablespoons cocoa
1 stick margarine
2 cups sugar
1/2 cup milk
1/2 cup peanut butter (chunky or creamy)
1 teaspoon vanilla
2 1/2 cups quick oatmeal

Directions

Combine the first four ingredients in a saucepan. Bring to boil. Boil for one minute, stirring constantly. Remove from heat. Stir in the last three ingredients. Stir until thick.

Drop by teaspoonful onto wax paper. Wait for the cookies to set up. Peel off wax paper and enjoy!

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Tortas Ahogadas - Drowned Sandwiches

This was my experiment for Easter this year. I ate this at a friend's on New Year's Day and have wanted one (or two) ever since. They are just that good. The only expensive part is the pork, though I read online that some people use carne asada (grilled skirt steak) which I may try next. Some of the recipes I read online had two sauces, a tomato sauce and a spicy sauce with no tomato, so that one could choose the level of spiciness that they preferred. I combined them for simplicity and to appeal to my families tastes. The baby, who is almost 3, was not interested in the spicy sauce at all, but gladly ate the meat by itself. When I made this, the gas was off, so I cooked the meat at a friend's house and made the sauce in the microwave. Special thanks to Lizbeth Guerrero, Kristian Guerrero, and Cecilia Ramos for helping me get the recipe right.


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NOTE: When handling chilies, it is smart to wear rubber/latex gloves or you are sure to end up with some serious pain to your skin, face, eyes...

INGREDIENTS

4-6 lbs. boneless pork loin or shoulder, cut into 1/2 inch cubes
1 package dry onion soup mix
1 Tbl. Tony Chachere's Spice N' Herbs Seasoning (If you can't find this, substitute salt, garlic powder, and chili powder in equal amounts.)
16 oz. Cola flavored soda or pineapple juice
16 oz. sour cream
7 oz. can chipotle peppers in adobo sauce
1 Tbl. garlic salt AND 2 tsp. garlic salt
1 tsp. pepper AND 1/2 tsp. pepper
2 Onions, purple or white
Lemon juice or vinegar
Arbol Chilies (We got the El Guapo brand, 2 1/4 oz. and used about 1/3 of the package in the sauce.)
1 T. Sesame seeds
1 C. water
1 C. vinegar
29 oz. can tomato sauce
2 Tbl. or 2 cubes tomato bouillon powder with chicken flavor (we use the Knorr brand)
Sourdough Rolls (You need a hard bread that won't go soggy in the sauce. For my 6 lb. roast, we used 12 rolls.)




The Meat
4-6 lbs. boneless pork loin or shoulder, cut into 1/2 inch cubes
1 package dry onion soup mix
1 Tbl. Tony Chachere's Spice N' Herbs Seasoning (if you can't find this, substitute salt, garlic powder, and chili powder in equal amounts)
16 oz. Cola flavored soda or pineapple juice

Preheat the oven to 325 degrees Fahrenheit. Spread the cubed meat in one layer in a roasting pan or casserole dish. (When I did this, I had to divide 6 lbs. between 2 glass casserole dishes.) Sprinkle the onion soup mix and the seasoning over all the meat. Add enough soda to cover the meat (approximately 1 cup for every 3 lbs. of meat). (Plan on cooking for about 25 minutes for every 2 lbs. For my 6 lb. roast, I did 75 minutes and it was perfect.) Put the meat in the oven, uncovered, and cook at 325 degrees Fahrenheit. Turn over the meat halfway through the cooking time. All of the liquid should boil off and leave a delicious coating on the meat that has a slight onion flavor and has a little sweet and a little spice to it. When the meat is cooked with no pink left in the center, remove it from the oven and let it rest for a few minutes before use. While the meat is cooking, make the rest of the parts for the sandwich.



Chipotle Spread16 oz. sour cream
7 oz. can chipotle peppers in adobo sauce
1 Tbl. garlic salt
1 tsp. pepper

Take 2 or 3 chipotle peppers from the can. Slice the chilies lengthwise, and remove as many seeds as you can. Slice the chilies. Into the sour cream, mix the chilies and a spoonful of adobo sauce, garlic salt, and pepper. Return the spread to the refrigerator to allow the flavors to mix while you prepare the rest of the meal.



Pickled Onions2 Onions, purple or white
Lemon juice or vinegar

Thinly slice the onions. Place them in a container with a lid. Cover with the lemon juice or vinegar. Place it in the refrigerator until ready to serve.



Arbol Sauce - I made my sauce in the microwave. It can be made on the stove just the same way, just stir constantly so that the sauce doesn't burn and don't overcook as it will make the sauce bitter.

Arbol Chilies (We got the El Guapo brand, 2 1/4 oz. and used about 1/3 of the package in the sauce.)
1 T. Sesame seeds
1 C. water
1 C. vinegar
29 oz. can tomato sauce
2 tsp. garlic salt
1/2 tsp. pepper
2 Tbl. or 2 cubes tomato bouillon powder with chicken flavor (we use the Knorr brand)

Place a large handful of the chilies (about 1/3 of the package), stems and all and the sesame seeds in a microwave safe bowl. Add the cup of water, add a little more water if the chilies are not covered. Microwave on high for 5 minutes. Pour the chili mixture into a blender and puree until it is all well chopped. (We used a hand blender which tends to put a lot of chili into the air which made everyone in the house cough like crazy.) Strain the mixture, discard the solid stems, seeds, and skins part. Put the liquid into a microwave safe bowl. Add the remaining ingredients. Microwave on high for about 12 minutes, stirring every 3 minutes, until it thickens.



Build the Sandwich
1 sourdough roll per plate
2 Tbl. Chipotle Spread per roll
1/2 C. cooked meat per roll
Pickled onions
Arbol Sauce

Slice the sourdough roll. Spread both sides of the bread with Chipotle Spread. Spread the meat on the bottom half of the roll and pickled onions on the top half of the roll. Depending on your tastes for the spicy Arbol sauce, either add several spoonfuls of sauce to the inside of the sandwich, "drown" the sandwich in sauce, or put the sauce in a small bowl for each person to use like a French dip sandwich (this way is much less messy). This is a very messy sandwich either way. Serve with a nice cold cola drink or lemonade to put out the fire. It would also be good with chips and dip or sliced fruit to help cool the fire.



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