Thursday, November 24, 2016

Pecan Pumpkin Pie

REPOST - Happy Thanksgiving!
Every year we all look forward to this pie.  Our Mom has been making it for Thanksgiving for as long as I can remember.  We ONLY have it once a year and it's my absolute FAVORITE thing for Thanksgiving.  Thanksgiving just wouldn't be the same without it.  In 1998 my niece, Rebecca was born on Thanksgiving Day so that was the only time that we didn't have our traditional Thanksgiving Dinner together.  Instead we all had some sub-par food at a diner near the hospital where Karen gave birth. I do believe however that our Mom brought some Pecan Pumpkin Pie to the hospital for Karen so she wouldn't miss out! 
Our Mom's sister, Aunt Bernice was just visiting from California and we were talking about the pie recipe.  She told me that the original recipe came from Better Homes and Garden Magazine from some time in the 1960's.  I think it's amazing that over 50 years later both our Mom and Aunt are still making this pie every year for Thanksgiving.  I told you it was GOOD!
If you love pecan pie and you also love pumpkin pie you MUST try this!


3 beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 9" unbaked pie crust
1 cup chopped pecans


Preheat oven to 350 degrees F.  In a large bowl mix all ingredients, except for the pecans.  Pour pie mixture into prepared pie crust and top with chopped pecans.  Bake for about 1 hour or until the middle of the pie is firm, not jiggly (how's that for a technical baking term?)  Cool completely before serving (I like it chilled in the refrigerator) Top with whipped cream (Our Mom always served it with Cool Whip)

Tuesday, June 14, 2016

Pear, Apple, Peach Salad

This past summer I wanted something different for our annual family Father's Day BBQ. Something refreshing as a side dish, but not typical boring green salad. So, I came up with a yummy combination of the two....a fruit salad that is more of a side dish than a dessert.


2 Pears Sliced
2 Apples Sliced
2 Peaches Sliced
2 Stalks of Celery cut into small pieces
1 C. Diced Jicama
1/4 C. Fresh Mint leaves roughly chopped
Juice of 2 limes
1 T Olive Oil
1/4 C. Honey
Pinch of salt and pepper

Add the apples, pears, peaches, celery and Jicama to a large bowl. Mix lime juice, olive oil, honey, mint, salt and pepper together in a small bowl. Pour dressing mixture over fruit and celery. Toss it all together to coat. Serve immediately or chill until ready.

Sunday, May 15, 2016

Sweet, Salty and Spicy Honey Comb Snack Mix

What to do with a bunch of half eaten boxes of cereal, bags of pretzels and dried fruit/nuts that no one is eating??? Easy solution for me....make a snack mix.... 


1/4 cup vegetable oil
1/4 cup salted butter
1/4 cup light corn syrup or agave
1/4 cup granulated sugar
2 T. Soy Sauce
2 T. Worcestershire Sauce
1 T. Saracha
1 T. Garlic Powder
1/2 T. Dried Rosemary
1/2 T. Black Pepper
1 tsp. Cayenne pepper
4 C. Honeycomb Cereal
3 C. Cheerios Cereal
3 C. Pretzels (slightly broken)
1 C. Mixed Nuts
1 C. Dried Cranberries
1 C. Banana Chips


1. Preheat the oven to 250 degrees Fahrenheit.
2. Place the oil, butter, corn syrup, soy sauce, Worcestershire sauce, Saracha, and sugar in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. In small dish combine garlic powder, dried rosemary, black pepper, and cayenne pepper.
3. Pour the cereals, pretzels, nuts cranberries and banana chips in large mixing bowl. Drizzle 1/2 of the syrup over the cereal mix and mix well. Sprinkle 1/2 of the spice mix over the mix. Continue adding syrup and spice mix and mixing until all ingredients have been added and the cereal mix is evenly coated.
4. Bake for 1 hour, stirring every 15 minutes. Let cool. Transfer into an air tight container.

Sunday, May 8, 2016

Classic Macaroni Salad



1 cup mayonnaise
1 1/2 tablespoons vinegar ( I used apple cider vinegar)
1 tablespoon mustard (you can use, yellow, brown or Dijon)
1 teaspoon sugar
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked, drained and cooled
1/2 cup sliced celery
1/2 cup chopped red/yellow or orange pepper
1/2 cup chopped tomato


Whisk together 1st 6 ingredients in a small bowl to make dressing.  In a large bowl combine cooled macaroni, celery, red pepper and tomato.  Pour dressing over the top and mix to combine well.  Cover and chill.

Sunday, May 1, 2016

Applesauce Cinnamon Mini Muffins with Cracker Crumb Topping

I'm always trying to think of different ways to use staples that I always have in my house to create recipes.  the classic salty and sweet combination is always a winner so why not use salty, buttery crackers as an ingredient in a crumb topping?  I had to actually change many things in this receipe to suit the ingredients I had on hand.  I made these muffins over a year ago but never got around to posting it so I decided to make it again and take new pictures.  The original recipe called for butter, yogurt and graham crackers so naturally I subbed in oil, sour cream and Club crackers.  I added more sugar to the crumb topping to cut the savory aspect of the crackers a bit and these little muffins were soooooo delicious.  Much better than the original recipe.  They were literally gone in minutes.  I guess I need to double the recipe next time :)

1/2 cup sugar
2 eggs

1/2 cup vegetable oil
1/2  cup applesauce

1/2 cup sour cream
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon cinnamon
1 teaspoon vanilla

2 tablespoons melted butter
1 1/2 cups crackers, crushed into find crumbs. 
(You can use any delicate salted crackers such as Club or Ritz crackers)
1/4 cup brown sugar

Preheat oven to 350 degrees F.  In a large bowl beat together sugar, eggs and oil.   Add applesauce, sour cream and vanilla to the egg mixture and combine well.  In a separate bowl mix together flour, salt, baking soda and cinnamon.  Add dry ingredients to the wet ingredients a little at a time until fully combined.

For the crumb topping.  Add crushed crackers, brown sugar and melted butter to a bowl and combine until all the crackers are moist and the mixture resembles a crumb topping.  

Spoon muffin batter by a heaping tablespoonful into a greased mini muffin tin and then top with a generous teaspoon full of cracker crumbs.  Bake in preheated oven for 15 minutes.  Cool before removing from muffin tins.

Sunday, April 24, 2016

Mom's Carrot Cake

This is another old family favorite!! It is a super moist cake and really simple to make. This has also won awards at a few Girl Scout Bake Offs!! This recipe requires a bundt pan which I do not own so I decided to make a homemade version. I wasn't sure if it would work but I was willing to take the chance. Ellen thought it had a 100% chance of failing but I was much more confident than that. I gave it a 65% chance of success. LOL... And it totally worked! It was a perfect bundt...nothing stuck to the glass. I was very impressed with myself. So if you are in need of a bundt pan and do not possess one, no can make one. Just place a heavy bar glass in the middle of a round cake pan and spray that sucker really well. If you have a really thin batter that might not work as well but a thick batter doesn't move or run under the glass so it will totally work.

My Homemade Bundt Pan

I was nervous while it was baking...

The end result.....PERFECT!


2 C Sugar
3 C. Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
3 tsp. Cinnamon
1 tsp. Salt
1 1/2 C. Oil
4 eggs
1 T. Vanilla
4 4 oz. Containers Carrot Baby Food


Mix all dry ingredients together. Add oil, eggs, vanilla, carrots. Spray bundt pan generously with cooking spray. Pour batter into pan. Bake at 350 for 1 hour.   Cool completely before turning out of pan. Sprinkle with powdered sugar before serving.

Sunday, April 17, 2016

Spring Pasta - Shells with Broccoli, Edamame and Pesto

Pesto has become a new favorite in my house.  I find I use it constantly for the kids.  They LOVE Pesto Pizza and Pesto Cheesy Garlic Bread but for some reason I haven't made Pesto pasta.  This one I whipped up in just minutes for a quick dinner using prepared pesto that I bought at the market.  When I have more time I'll make my own and of course post that recipe too!

My kids absolutely loved this dish.  It's a great side dish or a main dish served with garlic bread.  Use the prepared pesto for an easy, super quick dinner during the week.  This would also be delicious served cold for a BBQ side dish.


1/2 lb. pasta (any shape you like)
1/2 cup prepared Pesto
1/2 cup grated parmesan cheese
1 teaspoon chopped garlic
2 cups raw broccoli florets, cut small
1/2 cup frozen, shelled edamame


Cook pasta until a dente and drain.  Stir in pesto and parmesan cheese and mix until pasta is well coated.  In a med skillet on the stove heat 1 tablespoon olive oil, add garlic and cook on med heat for about a minute stirring so it won't burn.  Add broccoli florets and sauté garlic for about 2 minutes.  Stir in frozen edamame and cook for another minute until edamame is heated through.  Pour hot broccoli and edamame over the pesto pasta and stir in.  Serve immediately.