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Homemade Pecan Freezer Pie

November 10, 2010 By The Recipe Mom Leave a Comment
pecan

What You Need:

1 (9 in) prepared pie crust dough
1 stick of butter
2 tbsp of light corn syrup
1/3 C of light brown sugar, packed
1/3 C of dark brown sugar, packed
2 1/2 C of pecan halves
2 large eggs, lightly beaten

How to Make It:

Preset the oven temperature to 400 degrees.
Place the pie crust into an 8 inch spring form pan and trim off any extra.
Place the pie crust in the refrigerator for 10 minutes.
Prick the crust with a fork and line the crust with parchment paper.
Place pie weights or dry beans onto the parchment paper to weight it down.
Bake the crust 15 minutes or until just starting to brown.
Remove the weights or beans and bake an additional 5 minutes.
Remove the crust from the oven and reduce the heat to 325 degrees.
Place the butter and syrup in a saucepan over low heat.
Stirring constantly cook for 3 minutes or until completely melted.
Remove the pan from the heat and stir in both types of brown sugar.
Fold in the pecans.
Add both eggs and stir until well combined.
Pour the mixture into the prepared pie crust.
Bake 35 minutes or until the filing is set.
Cool completely before wrapping and freezing.
To serve, defrost the pie in the refrigerator.
Serve at room temperature or warm in a preheated 325 degree oven for 20 minutes.
If you warm the pie let it set for 10 minutes before slicing.

Makes 6 servings

If you like pecan pie you’ll love this tasty one. If you’re in a hurry to throw this pie together substitute a jar of caramel topping for the butter, syrup and brown sugars. If you are using the top reduce your baking time to 20 minutes.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 10 minutes
Cooking Time: approximately 58 minutes
Total Time: approximately 1 hour 23 minutes

Filed Under: Cheesecakes and Pies, Christmas, Recipe Cards, Recipes

Layered Peppermint Crunch Bark

November 4, 2010 By The Recipe Mom Leave a Comment
BonAppetite Dessert Cookbook

This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin. Makes 36 pieces

17 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons heavy whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover tightly with aluminum foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in medium metal bowl set over saucepan of barely simmering water until chocolate is melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Pour 2?3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1?4 cup crushed candies. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream, and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using offset spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer [1]; spread to cover [2]. Immediately sprinkle with remaining crushed candies [3]. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles.

Do Ahead: Can be made 2 weeks ahead. Refrigerate in airtight container. Let stand 15 minutes at room temperature before serving.

Technique Tip: Spreading the Chocolate

To keep the white chocolate layer from remelting when you add the bittersweet chocolate, pour out the bittersweet chocolate mixture in three thick lines down the length of the baking sheet. This speeds up the spreading so that there isn’t time for the white chocolate to melt.

—From Bon Appétit Desserts by Barbara Fairchild/Andrews McMeel Publishing
Filed Under: Candy, Chocolate, Christmas, Desserts, Recipe Cards

Slow Cooked Mixed Fruit

December 9, 2009 By The Recipe Mom Leave a Comment
cherries

cherriesWhat You Need:

2 (29 oz.) cans of sliced peaches, drained well
2 (29 oz.) cans of sliced pears, drained well
1 (20 oz.) can pineapple chunks, drained well
1 (15 1/4 oz.) can apricot halves, drained well and sliced
1 (21 oz.) can cherry pie filling

How to Make It:

In a slow cooker place the peaches, pears, pineapple and apricots.
Add the cherry pie filling and stir until all the ingredients are well combined.
Cook covered on high for 2 hours or until heated through.

Makes 16 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 2 hours
Total Time: approximately 2 hours 10 minutes

Serve this mixed fruit compote on a cold Christmas day and warm their hearts as well as the tummies. This is a great side dish to serve with any meal.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,

Sour Cream Cranberry Oatmeal Bars

December 8, 2009 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

1 C of butter, room temperature
1 C of brown sugar, packed well
2 C quick cooking oats
1 1/2 C + 2 T of flour, divided
2 C dried cranberries
1 (8 oz.) container of sour cream
3/4 C of white sugar
1 egg, beaten slightly
1 T lemon peel, grated
1 t vanilla extract

How to Make It:

Set the oven to preheat to 350 degrees F.
In a mixing bowl put the butter and brown sugar.
Cream the mixture with an electric mixer on low until light and fluffy.
Stir in the oats until well combined.
Mix in 1 1/2 C of flour until completely moistened.
Set aside 1 1/2 C of the mixture.
In the bottom of an ungreased 9×13 pan press the remaining mixture.
Bake the crust 10 minutes or until a light golden brown.
In a large mixing bowl put the cranberries.
Add in the sour cream, sugar, egg, lemon peel and vanilla to the cranberries.
Mix in the remaining flour until all the ingredients are combined.
Smooth the mixture evenly over the baked crust.
Sprinkle the reserved crumb mixture evenly over the top.
Put in oven and bake 20 minutes or until a golden brown on top.
Cool on a wire rack before cutting.

Makes 3 dozen

Preparation Time: approximately 15 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 45 minutes + cooling

This makes a perfect dessert for your Christmas buffet. If you don’t like cranberries you may substitute any type of dried fruit.

Filed Under: Christmas, Desserts, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , ,

Sweet and Sour BBQ Chicken Quarters

December 7, 2009 By The Recipe Mom Leave a Comment
bbqchicken

bbqchickenWhat You Need:

6 chicken leg quarters
3/4 C of ketchup
1/2 C of orange juice
1/4 C brown sugar, packed
1/4 C red wine vinegar
1/4 C of olive oil
4 t fresh parsley, minced
2 t Worcestershire sauce
1 t garlic salt
1/2 t pepper
2 T + 2 t of cornstarch
1/4 C of water

How to Make It:

Cut the leg quarters at the joint then place them in the crock pot.
Whisk the ketchup, orange juice and brown sugar until the sugar is dissolved.
Whisk in the vinegar, oil, parsley and Worcestershire sauce.
Add the garlic salt and pepper and whisk to blend in well.
Pour the mixture evenly over the chicken and turn the chicken to coat completely.
Cook covered on low temperature 6 hours or until the internal temperature reaches 180 degrees.
Remove the chicken to a warmed serving platter.
Dip out 2 C of the cooking sauce from the slow cooker and pour into a pan.
In a small bowl whisk together until smooth the cornstarch and water.
Place the pan over medium heat and stir in the cornstarch water.
Bring to a brisk boil and stir constantly for 2 minutes or until thick.
Just before serving pour the sauce over the chicken.

Makes 12 servings

If you’re looking for something a little different why not try this for Christmas. Cook it in the slow cooker while you prepare the rest of the meal. Kids love this dish. Separated chicken legs and thighs can be used for quicker preparation.

Filed Under: Chicken, Christmas, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , , , ,

Two Bean Pepper Salad

December 6, 2009 By The Recipe Mom Leave a Comment
beansalad

beansaladWhat You Need:

2 (15 1/4 oz.) cans lima beans, drained
2 (15 oz.) cans butter beans, drained
2 sweet red peppers, chopped
2 green peppers, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/2 C of lemon juice
1/2 C of olive oil
4 T of cider vinegar
2 t ground cumin
1/2 t pepper

How to Make It:

In a serving bowl toss together both types of beans.
Blend in the red peppers, green peppers, onion and garlic.
Whisk together in a small mixing bowl the lemon juice, oil and vinegar.
Whisk in the cumin and pepper and blend well.
Pour the dressing over the bean mixture and stir to coat well.
Chill covered for at least 60 minutes before serving.

Makes 16 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

This is healthy, tasty, refreshing and colorful salad for your Christmas buffet.
Dry beans may be used but will need to be soaked in cold water overnight and then cooked per the package directions.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,

Caramel Topped Christmas Pie

December 5, 2009 By The Recipe Mom Leave a Comment
christmaspie

christmaspieWhat You Need:

1 1/3 C + 2 T of flour, divided
8 T + 2 t of sugar, divided
1/4 t of salt
1/2 C of cold butter, broken up
4 T + 1 t of cold water
1/4 t of vanilla extract
3 C of tart apples, peeled and chopped
6 T of sugar
1/2 t cinnamon
4 T caramel ice cream topping, warm

How to Make It:

In a mixing bowl put 1 1/3 C of flour, 2 TBSP of sugar and the salt.
With a pastry blender cut in the butter until crumbly.
Gradually add the cold water and vanilla while tossing with a fork.
Mix until it all forms soft dough.
From the dough into a ball and chill covered for 30 minutes.
The oven is set to preheat at 400 degrees F.
Line a baking sheet with parchment paper.
Roll the chilled dough in a circle on a lightly floured flat surface.
Lay the rolled dough onto the prepared baking sheet.
In a mixing bowl toss together the apples, 6 TBSP of sugar and remaining flour.
The apple mixture is spread in the middle of the dough leaving 2 inches at the edge.
Fold up the edges of the dough over the filling leaving the center uncovered.
Whisk together the remaining sugar and cinnamon and sprinkle it over the open filling.
Bake in the preheated oven 25 minutes or until the filling is bubbly and the crust is golden brown.
Just before serving drizzle with the caramel topping.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chilling Time: approximately 30 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 1 hour 05 minutes plus cooling

Filed Under: Christmas, Desserts, Recipe Cards Tagged With: , , , , , , ,

Deep Fried Fritters with Apple Jelly

November 26, 2009 By The Recipe Mom Leave a Comment
friedfritters

friedfrittersWhat You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Potato Oatmeal Wheat Yeast Rolls

November 24, 2009 By The Recipe Mom Leave a Comment
potato-rolls

potato-rollsWhat You Need:

1/2 C potatoes, peeled and cubed
1/2 C quick cooking oats
1/2 C of butter, room temperature and divided
2 (1/4 oz.) pkgs. active dry yeast
1 C of warm water (115 degrees)
2 eggs
2/3 C of sugar
1 t salt
4 C of bread flour, divided
1 C of whole wheat flour

How to Make It:

In a saucepan put the potatoes and just cover with water.
Over high heat bring the water is brought to a brisk boil.
Boil the potatoes until very tender about 8 minutes.
Drain the potatoes saving 3 TBSP of the cooking water.
In a mixing bowl put the oats and add the 3 TBSP of potato water stirring until the mixture is crumbly.
Mash the potatoes in a mixing bowl and add 6 TBSP of the butter
Stir in the oat mixture until blended together.
In a mixing bowl put the yeast and stir in the water until the yeast is dissolved.
Add the eggs, sugar, salt, 2 C of the bread four and the potatoes to the yeast, stirring to mix in well.
The remaining bread flour is added with just enough wheat flour to form stiff dough.
Lightly flour a flat surface and lay the bread dough onto the flour.
The dough is kneaded 6 minutes or until smooth and elastic.
Place the dough into a non metallic bowl that has been well greased.
Coat all sides of the dough with the oil by turning it over once.
Cover with plastic wrap and chill overnight.
The oven is set to preheat to 350 degrees F
Grease two 9 inch round pans.
Put the chilled dough on a lightly floured surface.
Separate the dough into 32 equal size balls.
Place the balls into the round pans with the sides touching.
Bake in the preheated oven 25 minutes or until golden brown.
Put the rolls on wire racks to cool then brush with the remaining butter.

Makes 32 rolls

The tops of these rolls can be sprinkled with garlic butter or cinnamon sugar.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , , , , , ,

Breaded Turkey Bites

November 23, 2009 By The Recipe Mom 1 Comment
turkey-bites

turkey-bitesWhat You Need:

1/2 C of dry bread crumbs
1/2 C of green pepper, chopped
2 egg whites
4 garlic cloves, minced
8 drops of hot sauce
1 lb. lean ground turkey
1 T of canola oil
1 C of ketchup
1/2 C of water
1/4 C of lemon juice
1/4 C red wine vinegar
2 T molasses
2 T of brown sugar
2 t of dry mustard powder
1 t chili powder
1/2 t cayenne pepper
1/2 t pepper

How to Make It:

In a large mixing bowl whisk together the bread crumbs, green pepper, egg whites, garlic and hot sauce.
Break up the turkey into the mixture and mixed well.
Shape the mixture into small meatballs.
Pour the canola oil into a skillet over medium heat.
Lay the meatballs in a single layer into the oil.
Cook 8 minutes, turning frequently until browned on all sides.
Drain the meatballs and put them back in the skillet.
Whisk together in a mixing bowl the ketchup, water, lemon juice, vinegar and molasses.
Add the brown sugar, mustard, chili powder and both peppers and whisk in until combined well.
Cover the meatballs with the sauce.
Allow the mixture to come to a boil then turn the heat to low.
Simmer covered for 10 minutes or until heated through.

Makes 10 servings

If you want turkey on your buffet but don’t want to cook a whole turkey this is the way to go. The hot sauce, chili powder and cayenne pepper may be omitted.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , ,
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