Aunt Lorene's Chocolate Pecan Pie

This recipe comes from my Amish aunt, Lorene Miller.  I love Pecan Pie but when I went to dinner at her house once and she served CHOCOLATE Pecan Pie, I had to ask for the recipe.

1 unbaked pie shell
4 eggs, slightly beaten
1 C packed brown sugar
1/4 tsp salt
3/4 C light corn syrup
1/4 C melted butter
1 tsp. vanilla
1 C chopped or halved pecans
1/2 C semi-sweet chocolate chips

Preheat oven to 375.  In mixing bowl combine eggs, brown sugar, salt, corn syrup, melted butter and vanilla; mix well.  Fold in pecans and chocolate chips.  Pour into unbaked pie shell.  Bake 50-60 minutes, or until inserted toothpick comes out clean.

Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

Sour Cream Apple Streusel Pie

Streusel is the name for the crumb-topping typically made with butter, flour and sugar, originating from Germany.   I like to make this pie when I am in the mood for Apple Pie, but want something a little different.  Don't worry, the sour cream doesn't make the pie taste sour at all.  It adds a nice "light" flavor to it, and in my opinion really helps bring out the flavor of the apples. 

1 unbaked 9" pie shell
3-4 C peeled and thinly sliced apples
2 eggs, slightly beaten
1 8oz sour cream
1 C sugar
1 tsp salt

Topping:
3 Tbsp melted butter
1/4 C packed brown sugar
4 Tbsp flour

Preheat oven to 375. Layer apple slices evenly in pie crust and set aside.  Combine eggs, sour cream, sugar and salt until  mixed well.  Pour over apples in pie plate and using rubber spatula, carefully turn apples to mix well.  Bake 25 minutes.  In the meantime, to make streusel topping use a fork to work the melted butter, sugar and flour together. It should resemble a fine crumb mixture.  After taking pie out of the oven, sprinkle streusel over the top and return to the oven to bake another 20-25 minutes or until set.


Apple Tip:  I like to use half Gala apples and half Granny Smith apples.  I think the combination of the sweet and the tart is perfect for a savory Apple Pie!

Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

Canadian Mountie Casserole

This is a variation of something 2 of my sisters and their college roommate used to make.  They never really knew what to call it, so they made up the name, "Canadian Mountie Casserole" and it just sort of stuck.  This is the version that my kids like the best.  This is definitely not low in carbs, but is an awesome dish for a cold day or when you want to splurge.  Enjoy!

2 Boxes Velveeta Shells & Cheese
1 box Stove Top stuffing mix
margarine or butter - according to Stove Top directions
1 small package frozen peas
1/2 C Sour Cream*
1 kielbasa, brat, or hot dogs cut into bite-sized pieces (optional)
salt & pepper, to taste

Prepare shells & cheese according to package directions.  While the pasta is cooking on the stove, I like to make my stuffing in the microwave (according to package directions), followed by my peas.  Lightly spray 9x13 pan with cooking spray.  Drain cooked pasta and place in bottom of pan.  Mix the Velveeta cheese packages well with pasta.  Stir in both the cooked stuffing and steamed peas. Then mix in the sour cream.  If adding sausage, mix in and spread evenly in pan.  Bake @ 350 for approximately 12-15 minutes, just enough to give it a little crunch on the top.  Serve warm.

*If you don't like sour cream, you can also use 1 can cream of chicken soup mixed with 1/4 C milk or water instead.

**When reheating leftovers I sometimes add a little butter or milk.

Spaghetti Boats

If I am short on time (not even enough time to boil the pasta), I opt for Spaghetti Boats instead of regular spaghetti.  The kids love them and it seems no matter how big the "boats" are, there are rarely leftovers!  (Note down below for variations we often eat as well.)

1 large loaf French or Italian Bread

1 lb ground beef

chopped garlic, onions, peppers, oregano as desired

1 jar favorite spaghetti sauce

2 C shredded cheese (I usually use Colby-Jack or Mozzarella)

Cut the loaf of bread in half, lengthwise and then cut each half into quarters, ending up with 8 "boats".  Set aside on baking sheet.  In skillet or sauce pan brown ground beef and add desired veggies.  Drain fat and add favorite spaghetti sauce.  (Homemade or store bought.)  Mix well, and stir until heated through.  Spoon meat sauce evenly over each bread boat.  Sprinkle with cheese.  Bake in 350 degree oven 10-15 minutes, or until cheese is melted. 

Tip:  I like to line my baking sheet with foil or parchment paper for easier clean-up.

Variations:  
For Sloppy Joe Boats, prepare ground beef as you would for Sloppy Joes and top with shredded cheddar before baking.
For Pizza Boats, use marinara sauce, sausage, pepperoni, etc, and top with a shredded Italian cheese blend.
For Cheeseburger Boats, saute chopped onion with the ground beef and season with a little salt, pepper and some Worcestershire sauce.  Top each with slice of favorite "cheeseburger" cheese (American, Pepper-Jack, Cheddar, Swiss, etc.)  After baking, add ketchup and mustard if desired.


Hope you enjoy these as much as we do!

Easy Pumpkin Swirl Brownies

Martha Stewart showcased some pumpkin brownies once and I've wanted to try them ever since.  However, I do not have all the time in the world like she does, so I came up with my own "quick" method.  Martha says to add a little cayenne pepper as it compliments the pumpkin flavor and really enhances the chocolate.  Well -- I went and forgot all about that, so I did not end up putting cayenne in this batch, but maybe next time.  I am for sure willing to try it.

1 family-size brownie mix (for 9x13 pan)
eggs, oil and water according to package directions

6 oz. cream cheese, softened
1 C pumpkin
6 tbsp sugar
2 eggs
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper, optional

Topping: Chocolate chips, nuts, etc. (optional)

Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray.  In mixing bowl prepare brownie mix according to package directions.  Pour 2/3 batter into bottom of baking pan; set aside.  In separate mixing bowl cream together cream cheese and pumpkin.  Add remaining ingredients; mix well.  Drop by spoonfuls over chocolate layer.  Take remaining chocolate batter and drop over top of pumpkin layer.  Using a butter knife, pull knife through batter, first length-wise and then cross-wise until achieving desired swirl look.  Sprinkle with chocolate chips or chopped nuts if desired.  Bake 40-45 minutes, or until inserted toothpick comes out clean.  Let cool completely before cutting.  Store leftovers in airtight container.

I know, I know - don't say it.  It looks like a cat crapped all over my brownies.  But seriously, once you smell this pumpkin batter, you will agree these are delish!

My purdy swirl design... 

I added semi-sweet chocolate chips to mine just to add a little more to the presentation, since I was taking it to a party.  

The finished product!  Yummm!

Teriyaki Stir Fry

3-4 medium red potatoes, chopped
4 chicken breasts, cut into bite size pieces
1/2 Teriyaki Sauce
1/2 C chopped green onions
1 C chopped peanuts

Wash, dry and cut potatoes into bit-sized chunks. Place in microwave safe dish, cover and steam in microwave about 3-4 minutes or until slightly tender. Spray large skillet or wok lightly with cooking spray. Place chicken pieces in hot skillet and add potatoes once chicken is browned. Add in teriyaki sauce and stir to coat well. Chop peanuts in blender (pulsate a few times). Add onions and peanuts and stir well. Turn heat to low, cover with lid and let simmer a few minutes more. Stir to mix well before serving. Serve over rice if desired.

*also good with pork or tofu instead of chicken

Serving Size: Makes 8 1-Cup servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 159.8

• Total Fat: 4.9 g
• Cholesterol: 27.5 mg
• Sodium: 729.0 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.8 g
• Protein: 15.8 g

Chevy's Sweet Corn Tomalito

If you have a Chevy's Mexican Restaurant near you, then you will know what I am talking about. We used to have them here in Utah, but the last one finally closed a few years ago. They serve a scoop of Sweet Corn Tomalito on the side of every main dish.

In my opinion, if you like cornbread, you will like this. I hope you like it as much as we do. I've scoured the internet and here is the simplest recipe I could find.

Note: You can find Masa in the Mexican food aisle at your grocery store. You'll only need a little bit, so if they have small bags, I'd go for one of those.

Chevy's Sweet Corn Tomalito

{Printable Recip Here}

5 Tbsp butter, softened

1/4 C Masa

1/3 C sugar

1 Can Corn, drained & divided (or 2 C thawed & drained)

1/2 Water

1/2 C Cornmeal

1 tsp baking powder

1/2 tsp salt

2 Tbsp + 1 tsp milk

1. In mixing bowl cream together butter, masa and sugar until light and fluffy. 1-2 minutes. 
2. In food processor or blender add 1/2 the corn and all of the water. Puree until smooth. 
3. Add the corn puree and remaining corn kernels to the creamed mixture and mix well. 
4. Add the corn meal, baking powder, salt and milk and mix well again.
5. Pour mixture into lightly greased 8" square pan; cover tightly with foil. 
6. Fill a saucepan or double broiler with water (I used the pot from my rice cooker and a round pan, because the fit was perfect). 
7. Place pot of water over med-high heat on stove stop. 
8. When water begins to boil, place foil-covered pan on top and steam approximately 50 minutes. It should have a moist texture, but not runny. Over baking will dry it out.

*Tip: One recipe contributor stated she bakes hers by placing the covered dish in a larger roasting pan filled with water. The water reaches about 3/4 inch up each side of pan. Although it takes longer to bake, she feels this produces a better result. For this method, bake @ 250 degrees F for 1 1/2 - 2 hours.