Grandma Hoy's Pecan Pie

Today I finally got out my new Pampered Chef pie plate that I received last Christmas and made a Pecan Pie! The plate was a bit too deep for my recipe - oh well - I love a lot of crust.

Crust
1 3/4 cup sifted flour
1 tsp salt
1/2 cup oil
4 TB milk

Pie Filling
1/4 cup butter - softened
3 eggs
3/4 cup sugar
1/4 t. salt
1 cup corn syrup
1 1/2 tsp vanilla
1 1/2 cup chopped pecans (chopped with knife)

Bake 350 degrees for 40 - 50 minutes.

Baked Pizza Mac

This recipe came from this year's Dickinson County Historical Society's cookbook that my students organized and designed. The cook that contributed this recipe was Joanna Berry. Served with mixed vegetables.

1 can 14 oz pizza sauce, divided.
1 pkg. Kraft Macaroni and Cheese - prepared as directed on box
1 lb. ground beef, cooked and divided
1 egg
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder (I used minced garlic)
1/2 Cup Shredded Mozzarella Cheese - I put more on it.

Preheat oven 400 degrees.

Remove and set aside 1/4 cup of the pizza sauce for later use. Combine the prepared mac and cheese, two thirds of the meat, the remaining pizza sauce, egg, and seasonings. Spoon evenly into a 9 x 9 dish. Top with the remaining meat and reserved 1/4 cup pizza sauce (combine sauce and meat); sprinkle with cheese.

Bake 15 minutes. Let stand 5 minutes before serving.

We served this with Birds Eye Steamfresh mixed vegetables. Tasted great with the pizza dish.

I think this recipe would be great with onions and diced tomatoes. If you have picky eaters, this dish is a great one to have.

My Favorite Kitchen Gadget is. . . the NICER DICER

Do you own a Nicer Dicer?

I LOVE my Nicer Dicer. If you do not have one of these you are missing out! It makes life so much easier when needing to chop vegetables. I use mine every time I need to dice onions, green peppers, carrots, celery, jalapenos, potatoes, etc. - the list goes on. This gadget is easy to clean - I just throw mine in the dishwasher. I have had mine for two years now - and it still chops great. My mom and sisters all love theirs! I use mine several times a week. I actually have two in my drawer, since I use them so much! You can get yours at Bed Bath and Beyond - or even cheaper on ebay or Amazon.

Dawn's Sweet, Sour and Spicy Sauce over Chicken and Brown Rice

Tonight we had this meal. I think I finally got the sauce right! I came up with this recipe because I love the sauce on the outside of meatloaf - brown sugar, ketchup and mustard. I also love the sauce that is used to create the Water Chestnut appetizers. After reading several sweet and sour recipes that contained brown sugar and ketchup, this is what I cam up with. This sauce is also great over pork chops.

2 chicken breasts
Sauce
1 cup of ketchup
2 TB brown sugar
1 TB worcestershire sauce
1 TB distilled white vinegar
1/2 tsp paprika
1 small jalapeno diced
1/2 tsp chili powder
1 small onion diced
1 garlic clove (I purchased the huge container of minced garlic from Sam's Club, which is very convenient for recipes that call for garlic - I am just estimating 1 clove, I just threw a spoonful into the sauce)

1 cup of brown rice - makes two servings (cook as directed on box)

In sauce pan - mix sauce ingredients and bring to a simmer.

In the mean time in another pan, cook 2 chicken breasts in garlic (no need to add oil) I purchase the frozen small 5 oz chicken breasts from Sam's Club very convenient. Cook the chicken (with some garlic) until it is almost done prior to adding the sauce. Add about 1/4 of the sauce in the pan to finish cooking the chicken in (cover each chicken breast). Cover and simmer for a while and flip chicken. Add more sauce about 1/4 to cover each chicken breast or scoop up some of the sauce that is in the pan. Cook until chicken is done.

Save about 1/2 of the sauce to put over the rice. I just scooped some of the sauce onto the rice after it was on each plate.

Side dish - Birds Eye Steamfresh mixed vegetable and the Sister Schubert's dinner rolls.

Birds Eye Steamfresh Frozen Vegetables

Birds Eye Steamfresh - microwavable vegetables - about $1.50 at Wal-Mart. I was quite impressed with the flavor of these steamfresh vegetables. They make a very simple and quick side dish. You just place the bag in the microwave for 5 minutes and whalaa, a side dish to feed 4 to 5 people. You can also get a coupon for $1.00 off two bags of vegetables on their website. http://www.birdseyesteamfresh.com/

The one that we had tonight was the one shown in the picture - it was good as always! I have other flavors I can't wait to try as well. There are several brands of microwavable vegetables. I also purchased several of the Great Value brand microwavable frozen vegetables, which were only $1.00 a bag - so that I could compare the taste. As soon as we try one, I will make a post.

Sister Schubert's Homemade Rolls

I love these rolls! If you have never tried them - TRY THEM!!! You will love them as well, if you are a bread lover! I purchase a bag of 30 rolls at Sam's Club for $5.82. They do taste just like homemade rolls. They are precooked, you just pop them in the oven for approximately 8 minutes to brown/warm.

Warm Winter Lemon Cake

Warm Winter Lemon Cake

This recipe came from Kraft Food magazine. This is very delicious warm! Nice sweet lemon flavor. You can also add lemon juice to make it more tart.

1 pkg. yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkgs. Instant Lemon pudding
1/3 cup sugar
2 tbsp powdered sugar

350 degrees - greased pan 9 x 13

Make cake according to directions. Pour batter into a greased 9 x 13 pan.

Pour milk and water into bowl. Add pudding mixes and sugar. Beat with whisk 2 minutes or until well blended. Pour over batter.

Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

Bake 55 to 1 hour. Sprinkle with powdered sugar. Refrigerate leftovers.

I love reheating my leftover piece of cake in the microwave. So good warm!

Hungry Jack Casserole

Hungry Jack Casserole

1 lb. lean ground beef
1 can pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 tsp. minced onion
1 can biscuits
1 cup shredded cheddar cheese

Brown meat. Stir in pork and beans, barbecue sauce, brown sugar, and onion. Heat until bubbly. Pour into 2 1/2 quart casserole. Cut biscuits in half to form 20 1/2 circles.
Place cut side down around edge and sprinkle cheese over the top.

Bake 375 degrees 14 to 16 minutes

Serves 4

Smokey Potato Beef Casserole

Smokey Potato Beef Casserole

Brown in large skillet:
1 1/2 - 2 lbs. ground beef
1 onion - salt and pepper
Shut off heat and add:
1 can kidney beans
1 can diced tomatoes
3-4 slices of raw bacon
4 sliced raw potatoes
1 tsp. liquid smoke
1 can pork and beans

Place in 9 x 13 dish. Lay bacon on top. Bake 1 1/2 hours.

Sweet and Saucy

This recipe came from one of the Kraft Food magazines. I love this sauce on chicken.

1/2 cup Catalina Dressing
1/2 cup Apricot Jam
1/2 package of dry onion soup mix

Chicken can be cooked in sauce in oven. Or just poured over cooked chicken.

Potato and Corn Chowder

This is my FAVORITE!!!! I found this on the AllRecipes.com website.

1 bag of hashbrowns (4 cups) I use red potatoes instead of frozen
1 can corn undrained
1 can cream style corn
1 can evaporated milk (I sometimes use 2 cans)
8-10 slices crumbled bacon (I use the precooked bacon - I brown it to make it crispy)
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 chopped onion (the original recipe did not call for onion, but I added it anyway.)

Place all ingredients into a crock pot. Cook on low for 7 hours or high for 3 hours.

Water Chestnuts Bacon Wraps

Water Chestnuts Bacon Wraps

This makes a great party appetizer!

Water Chestnuts
Bacon - cut in half or thirds
3/4 ketchup
1/2 c. sugar
1/3 c. brown sugar

Wrap water chestnuts with piece of bacon. Use toothpick to hold together.

350 degree - 40 minutes without sauce. With sauce 10 minutes.

Hamburger Pie

Hamburger Pie

This recipe was shared by Barry West in the Home Cooking Dickinson County Style Cookbook, 2005-06. I enjoy making this recipe when I have mashed potatoes left over from a meal. So when the recipe calls for milk - I do not add it to my prepared mashed potatoes, just the egg.

1 medium onion, chopped
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon chili powder
1 can green beans, drained
1 can condensed tomato soup
1/4 cup + 2 tablespoons warm milk
1 egg, beaten
2 cups mashed potatoes
1/4 cup grated sharp cheese

Brown onion and beef; drain the fat. In greased 2 quart casserole, combine beef mixture with salt, pepper, Worcestershire sauce, chili powder, green beans and tomato soup. Beat milk and egg into potatoes. Spoon over beef mixture, top with cheese.

Bake in 350 degree oven for 30 minutes or until heated through.

Hot Sauce

Hot Sauce

I obtained this recipe from the 2007-08 Home Cooking Dickinson County Style Cookbook. The cook that shared this recipe was David McClain, who is the Government/Econonics teacher at Abilene High School. I enjoy this sauce on taco salads or just eating it with chips!

1 quart (4 cups) tomato sauce
1 tablespoon chopped garlic
1/2 teaspoon pepper
2 jalapenos (or to taste, or 3 tablespoons of sliced)
1 onion
1 teaspoon salt
1/4 to 1/2 cup water

Pour all ingredients into a blender and blend. Serve with chips or on Mexican food.

Ground Beef-Stuffed French Bread

Ground Beef-Stuffed French Bread

I found this recipe in this year's Dickinson County's Historical Society Cookbook. We have made it twice. I like this recipe, but it seems to need something added to it in my opinion. I just can't put my finger on what it should be. Maybe a can of diced tomatoes? Anyway, it still is worth sharing for others to make!

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped celery
Diced onion (optional)
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 can cream of mushroom
1 can best choice petite diced tomatoes and onions (original recipe did not call for this, just added to give it a little something extra) I had it both ways - liked better with tomatoes.
1 loaf of unsliced French bread
8-12 oz. cheddar cheese

Brown beef, drain. Add green pepper, celery, pepper, Worcestershire sauce, salt and soup: mix well. Simmer for 5 minutes. Cut top from loaf: scoop out center to form shell. Tear enough scooped out bread into pieces to measure 2 cups. (I used all of the bread that I scooped out) Stir bread into ground beef mixture. Spoon mixture into bread shell. Top with cheese; replace top of loaf. Place on baking sheet.

Bake at 350 degrees for 5 to 8 minutes or until heated through and cheese is melted. Cut into slices.

The first time that we made this recipe we used the Wonder bread garlic bread. The second time we used French Bread from the grocery bakery. This also warms up nicely the next day.

Grilled Onions

We found this recipe in the Betty Crocker June 2006 Summer Recipes booklet. Shannon and I love these onions on hamburgers.

1 package of onion soup mix
2 large onions, sliced rings separated
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar

Place onions on center of foil sheet.
Sprinkle with onion soup mix, the brown sugar and vinegar.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Cook on grill over medium heat 10 to 15 minutes - rotating packets 1/2 turn once or twice.

These can also be cooked in the oven for 40 minutes (or until desired tenderness is met) at 350 degrees.

YUM!!!!!!!

Taco Soup

Taco Soup

2 lbs. hamburger (extra lean)
1/4 c. onion (I use whole onion - I love onions!)
1 can green beans
1 can early June peas
1 can whole kernel corn
2 cans chili beans
1 can seasoned tomatoes
1 can Ro-Tel tomatoes and green chilies
1 pkg. taco seasoning

Brown hamburger and onion together; put hamburger mixture and all other ingredients in large pot (do not drain cans). Bring to boil and turn to low and let simmer until flavors blend. Serve with Fritos, sour cream and shredded cheese for toppings.

Dawn's Pico de Gallo

This is an easy pico to make! I have found that the best choice tomatoes and sweet onions taste the best for this recipe. This can be eaten directly after making, however it tastes better cold, and even better the next day - once the flavors have fused together.

2 cans of best choice - Petite Diced Tomatoes and Sweet Onions
1 onion diced
1/2 - 1 Jalapeno - to your liking
Cilantro - to your liking

Great on tacos. We treat this as a salsa and eat it with chips!

Chicken Ole

Today we tried this new recipe. It was pretty good, so I am sharing it with you!

This recipe came from the Dickinson County Historical Society Cookbook. Meta West interviews local cooks whom are featured the last Tuesday of each month in the Abilene paper. My students and I take the stories and recipes that Meta compiles and we create a cookbook. The cookbook features 12 cooks and can be purchased at the Historical Society for $4.95. This was our 7th year creating the cookbook. The cook that shared this recipe in the cookbook was Joanna Berry.

Chicken Ole

1 Can Cream of Chicken
1 Can Cream of Mushroom
8 oz of sour cream
1 Onion Diced
1 1/2 Cups of grated Cheddar Cheese
12 Flour tortillas, each torn into 6 to 8 pieces
3 to 4 cups of cubed, cooked chicken - (I cooked five chicken breasts and cut into pieces)
7 oz. jar salsa (I used about 9 oz)
1/2 cup grated cheddar cheese

In a bowl, combine soups, sour cream, onion and 1 1/2 cups cheese.
Place 1/3 of each of the following in layers in a slow cooker:
torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 or more times.
Cover. Cook on low for 4 to 5 hours.
Sprinkle with remaining 1/2 cup of cheese.
Cover. Cook on low another 15 to 30 minutes.

Mozzarella Meat Pie

Mozzarella Meat Pie

This recipe came from the DK Historical Society Cookbook.

1 pkg. of refrigerated crescent dinner rolls (I used garlic flavored)
1 lb. ground beef
1/3 cup chopped onion
1/3 cup chopped celery
Salt and Pepper to taste
1 teaspoon oregano flakes
1 small (6 oz.) can tomato paste
2 cups of shredded mozzarella cheese

Line a 9 or 10 inch pie plate with crescent dinner rolls. Press seams together.
Brown ground beef. Add chopped onion and celery; cook until the onions become translucent. Drain and add salt, pepper (to taste) and oregano flakes. Mix in the small can of tomato paste-stir until mixed well. Add 1 cup shredded mozzarella cheese.
Pour into the lined pie plate and top with another cup of Mozzarella shredded cheese.

Bake in 375 degree preheated oven for about 15 minutes or until cheese gets puffy and turns a light golden color.