Monday, December 21, 2009

PW's Pecan Pie

Let me just start this post by saying, I don't like Pie. Except for THIS one. Wanna see a pretty picture? Please click the link. I try a LOT of PW's stuff, and I always like it. But when I get a sure fire winner, it has to go here as well. This is the BEST PECAN PIE I have ever had. ENJOY.

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.

**Cook's notes: Use a "chopper" if you have one for the pecans. The great thing about this recipe is the awesome 'crust' that forms because of the ultra-fine pieces of pecan on the top of the pie. However, do not chop ALL the pecans to the fine stage. Leave some in bigger pieces for the rest of the pie. Definitely use a HEAPING cup. :)

Jean's "Secret" Chicken and Dumplings

My mother in law has the best Chicken and Dumplings recipe EVER! Every time I want to make her chicken soup, I have to call and get the ingredients AGAIN. But since I am at their house for the holidays and I have JUST EATEN this soup, I am going to post it RIGHT NOW so I will always be able to share the goodness. She makes this soup for anyone who is in need and it always hits the spot. It has a few *VERY IMPORTANT* special ingredients and you will need them if you want it to be just like hers. Trust me, they are worth the extra effort, or grocery trip.

Chicken and Dumplings

Saute in Olive Oil

1/2 large onion, chopped
3 stalks celery with leaves, chopped
2 large carrots, chopped (I like more carrots)

Saute until onions are translucent.

Add 8 cups of Chicken Stock..

* SECRET INGREDIENT: She uses "Better than Bouillon Chicken Soup Base" from Costco. It is organic and in a glass jar.. if you can find it, USE IT! 1 tsp bouillon per 1 cup water. Mix together and add to soup.

Add the Chicken of ONE COSTCO CHICKEN! (Hey, if you are going to get the bouillon, get the chicken too!) She adds the legs, and some skin, but not much, and as much meat as you can get off the roasted chicken.

Simmer on low for 1-2 hours if you have the time.

Take leg bones out.


2 tsp. dill
2 tsp. poultry seasoning
salt and pepper to taste


Two hand fulls of egg noodles. ** SECRET INGREDIENT: Use Country Pasta Egg Noodles Homemade Style (Also from Costco)

At this point, you can call it chicken soup and after your noodles cook, serve it up. If you are trying to make my nostalgic husband happy make the dumplings.

3 cups Bisquick
1 1/2 cups buttermilk

Combine until wet. If it is not wet enough, add enough so the mixture is wet enough to dollop.
Drop dumplings on the soup and cook for 10 minutes uncovered and 10 minutes covered.


Monday, December 14, 2009

Nothing Bundt Cake Like Chocolate Bundt Cake

We made these cakes for a Christmas party this year and I must say I was not expecting to be impressed. I ended up being REALLY impressed and so was everyone at the party. Let me just say that this cake is sooo moist and the frosting is to die for. Thanks to my neighbor for this great recipe. Give it a try!

1 Devil food cake mix
1 small pkg chocolate instant pudding
4 eggs
1/2 c water
1/2 c oil
1/2 pint sour cream
mix well until blended
grease bundt pan and bake for 35 min @ 375

1/2 c butter
2 squares unsweetened chocolate
melt in sauce pan
add 1/3 c milk
boil until thicken and begins to separate - stir slowly
In mixing bowl combine
3 c powder sugar
pour in chocolate sauce
mix with beaters and add 1/2 tsp vanilla

Drizzle glaze over top.
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