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Showing posts from December, 2011

Pecan Pie

I love my mom's Pecan Pie!  It has always been a holiday tradition.  It is something I am still working on.  The trick is to know when to take it out of the oven.  Too soon and it's soupy, too late and it will set up like a rock.  But even so, it is my second favorite Thanksgiving dessert (second only to Pumpkin Pie, of course).

Pecan Pie
Courtesy of {Linda Sackett}

1/2 cup sugar
2 Tbl butter, softened
2 eggs, beaten
2 Tbl flour
1/4 tsp salt
1 1/2 tsp vanilla
1 cup light corn syrup
1 1/4 cup pecans
1 9 inch deep pie crust

Cream sugar and butter.
Add beaten eggs
Stir in flour, salt, vanilla and syrup
Fold in pecans
Pour into 9 inch deep pie crust
Bake at 350°F for 35-45 minutes
Pie should have a slight giggle when removed
Remove from oven and place on a cooling rack

*Note: you want the pie to still have a very slight jiggle when you take it out of the oven so that while it is cooling the carryover heat will set the pie.

Beef & Bean Chili

Is there anything better on a cold fall/winter evening then having a warm bowl of chili?  Maybe.  But this is ranked up there.  I love to eat it with cheese, sour cream and corn chips.  After you've tried this you will never want to buy chili in a can again!

Beef & Bean Chili

1 lb cooked and crumbled ground beef
1/2 cup diced onion
1/4 cup diced celery
1 can tomato sauce
1 can kidney beans
1 can pinto beans
1 can petite diced tomato
1 small can diced green chilis
1 tsp cumin powder
1 Tbl chili powder
1 tsp salt
1/2 tsp black pepper
1 cup water

In a large pot brown and drain ground beef
Add remaining ingredients and bring to a simmer
cook on low simmer for 30 minutes, stirring occasionally

Tip:  For another meal, put your left over chili in a 9x13 baking dish and mix your favorite corn bread mix according to package directions.  Pour over chili and bake until cooked through.