Pecan Pie 

 

1 Cup      White corn syrup

1/2 Cup   White sugar

3             Eggs well beaten

3/4 Cup  Butter melted

1 tsp       Vanilla 

Pinch       Salt

1 Cup       Pecans chopped

 

Melt butter, while butter is melting beat eggs in medium bowl and then add remaining ingredients. Chop pecans to desired size and add to mixture and stir in. Pour into prepared pie crust. Bake at 350 for 40 min. Cover crust edges while baking.

 

 

Grandma Howard's pie crust

 

ONE CRUST                                                           TWO CRUSTS

 

1 1/4 Cup     Flour                                                     2 Cup          Flour

1/2 tsp        Salt                                                      1 tsp           Salt

1/2 Cup        Shortening (butter flavor)                   2/3 Cup      Shortening (butter flavor)

3 to 4 Tbsp  Water (cold)                                         6 to 7 Tbsp  Water (cold)

Bake in pre heated 375 degree oven for 10 min (only bake ahead if recipe calls for pre baked crust)

 

 

 

Instant pot Honey Garlic Chicken

 

Instant Pot Honey Garlic Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
1/4 cup ketchup
2 tablespoons vegetable oil
4 garlic cloves, minced
3 teaspoons cornstarch dissolved in 1/4 cup water

 1. Start by placing your chicken in the bottom of the Instant Pot. Season well with salt and pepper.

 2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour the mixture over chicken and put your Instant Pot Lid on and set to seal.

 3. Cook on the Meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Remove chicken from pot, leave the sauce in the pot.

 4. Dissolve 3 teaspoons of cornstarch in 1/4 cup of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.

5. Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and green onions, and serve over rice.

 Coconut Shrimp Tacos

• 1½ cups panko breadcrumbs
• 1 cup shredded sweetened coconut
• ½ cup cornstarch
• 2 teaspoons grated lime zest
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 large eggs
• 1 pound extra large 26/30 shrimp, peeled and deveined, tails removed
• Peanut oil, as needed, for frying

Heat at least 1/2 deep peanut oil on medium heat. In workable batches fry shrimp til golden brown.

 

 

 

 

 

 

 

 

 

 

 Japanese Souffle Pancakes

                                                                 (Courtesy NYT)

 

Time: 30 minutes

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Ingredients

Yield: 8 pancakes

• 4egg whites and 2 egg yolks from 4 large eggs, separated and chilled
• 6tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1teaspoon baking powder
• 6tablespoons cake flour
• ¼cup milk, chilled
• ½teaspoon fresh lemon juice
• ½teaspoon kosher salt
• Unsalted butter, for greasing and serving
• Maple syrup, for serving
• Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Preparation

1. Step 1

   Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Step 2

   Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

3. Step 3

   Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

4. Step 4

   Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

5. Step 5

   Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

6. Step 6

   Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

7. Step 7

   Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

  Handmade Tortillas

Ingredients:

3 Cups all purpose flour (400 grams)     ----]  Scoop flour into measuring cup w/ spoon

2 tsp baking powder (7.5 grams)                ]  level off add bkg pwd and salt whisk/blend

1 tsp salt (5 grams)                             ]  Scoop packed lard from measuring cup

1/3 Cup Lard or shortening (65 grams)    ----] 

3/4 Cup + (1/4 Cup add as needed) Hot water      Heat water 1 min pour over lard

 

Mix all with both hands dough should be moist and tacky so may need to keep adding small amounts of water to keep it.  Do not knead on floured counter. Push dough and fold over on self stretching and working it for 5 minutes. It should still be a little sticky to hands. If dough is too wet add 1 Tbsp at a time or if its too dry add from the reserved 1/4 cup water 1 Tbsp at a time. Dough should be a little sticky and elastic in texture. 

 

Break into 12 to 14 balls and knead them into a round smooth ball tucked on bottoms. Set into bowl and place moist paper towel over the balls let rest on counter for 15 minutes to let gluten relax. 

 

Roll out on lightly floured counter to thin out into a circle careful not to get too thin but not thick.

 roll out 3 at a time and let rest as current one cooks

Heat cast iron skillet on medium to medium low heat. Cook til dough bubbles and changes color slightly as it dries and is golden in color turn and brown other side.

 

 

Fresh Salsa

(Zaitz)

1 Tbsp     Virgin Olive Oil                          ---]    Heat oil in pan add onions saute till carmelized (10 min)

1/2           Large Onion peeled and chopped --]

 

2 lbs         Tomatoes blackened    --------------]  Line cookie sheet w/ foil, coat w/ oil cut tomatoes slice

4 tsp         Garlic minced              --------------]  put skin side up bake 450 30 min til blistered/blackened

                                                                           add garlic to pan after 15 minutes remove (cover 10 min)                                        

                                                                           Put 1/2 in the blender pulse chop til desired consistency

1/2 Cup    Cilantro fresh minced                      -]    Add to blended tomato mixture pulse to chop and mix

4               Chipolte chiles en adobo chopped  -]

                 (comes in a can)

 

1/4 Cup    Red Wine Vinegar   -------------------]    Peel skin off remaining tomatoes and add

1 TBSP    Salt                                                    ]    remaining ingredients to original tomato mixture

1 tsp         Sugar                        -------------------]    pulse til desired texture.

 

Serve with chips. 

 Roasted Salsa for Canning

24 - 32 (8lbs) Tomatoes  Core and cut in half                                  -  Pre heat oven to 450 degrees

12 (2lb)          Anaheim Peppers    ]                                                  - line cookie sheet w/ foil and oil

8                     Jalapeno Peppers -- ] Cut in half, remove seeds        - place cut tomatoes& peppers skin up

6                     Bell Peppers            ]                                                  - Roast 30 minutes,skin blisters/black

6                     Onions (large)         ]  Peel, cut in quarter wedges     

8 Tbsp            Minced Garlic                                                             - Add Garlic after 15 minutes

• Remove pans from oven cover with foil for 10 min the remove tomato skins wear gloves or use tongs

• In sections blend blackened ingredients in blender til desired consistency and transfer to a large pot

1 Cup            Fresh Cilantro chopped fine -]

1 Tbsp          Oregano dried                         ]

2 Tbsp          Ground Cumin                        ]                  Add to blended tomato mixture in pot mix well

3 tsp              Salt                                         ]

3 tsp              Ground Pepper                       ]                  Bring to a boil then turn down to simmer for 1 hour

1 Cup            Lime Juice                              ]

1 Cup            Apple Cider Vinegar ----------]

Put into Pint jars and bottle per inst. (Makes 7 pints)

Place salsa in clean pint jars, wipe rim clean put on canning lid and ring, tighten til hand tight. Put pint bottles into canning pot and cover with warm water 2 inches above the top of the bottles.  Cook covered for 20 minutes and let sit until lids seal.

 

 

No Bake Energy Bites

• Prep Time: 20 mins
• Cook Time: 0 mins
• Total Time: 20 mins
• Yield: 20-25 energy bites 1x

---

Description

This No-Bake Energy Bites recipe is easy to make, full of feel-good ingredients, and irresistibly delicious!

---

Ingredients

Scale

• 1 cup old fashoned oatmeal
  
• 2/3 cup toasted shredded coconut (sweetened or unsweetened)
• 1/2 cup creamy pecan butter, peanut butter or almond butter
  
• 1/2 cup gournd flaxseed
  
• 1/2 cup chocolate chips (or vegan chocolate chips)
• 1/3 cup honey
• 1 tablespoon chai seeds (optional)
• 1 teaspoon vanilla

---

Instructions

1. Stir everything together.  Stir all ingredients together in a large mixing bowl until thoroughly combined.
2. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.  (This will help the mixture stick together more easily.)
3. Roll into balls.  Roll into mixture into 1-inch balls.
4. Serve.  Then enjoy immediately!  Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

 Belgian Waffle

           Ingredients:

Flour                                Eggs separated

Baking Powder                Vegetable oil

Sugar                                Milk

Salt                                   Vanilla

Cinnamon

 

Whisk together in large bowl (Dry ingredients)

2 1/4 C Flour

1 Tbsp Baking Powder

3 Tbsp Sugar

1/2 tsp Salt

1 Tbsp Cinnamon (optional)

 

In a small bowl Beat set aside

2 Large egg whites until stiff peaks form set aside

 

 In medium bowl combine (Wet ingredients)

 2 Large Egg Yolks

1/2 C Vegetable Oil 

2 C Milk

1 tsp Vanilla

 

Add egg and milk mixture to dry ingredients, mix well. Fold in the egg whites. Scoop wprox 3/4 C batter into hot waffle iron sprayed with cooking spray. Serve warm with syrup or desired toppings.

 

Soft and Chewy Protein Granola Bars

RUNNING WITH SPOONS(2) (Altered from)

Kari SuHo:

10Ingredients

30Minutes

380Calories

Read Directions

---

Ingredients

6 SERVINGS large or 12 servings square.

2 cups quick oats

1/2 cup vanilla protein powder

2 tablespoons ground flax

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup pecan or almond butter (or any nut butter)

1/4 cup honey (or brown rice syrup if vegan)

1/3 to 1/2 cup unsweetened vanilla almond milk(any milk will do add to consistency desired)

1 teaspoon vanilla extract

1/3 cup mini chocolate chips (dairy-free if vegan)

 

 

Mix dry ingredients first, then add the wet ingredients and mix until incorporated. Spoon into parchment paper lined container and refrigerate til holds shape. Store covered in fridge.

 

                                            French Silk Pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time 6 hours

Total Time: 6 hours 50 minutes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

  Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

  Make the filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees