Saturday, November 28, 2015
Friday, October 2, 2015
Monday, December 1, 2014
Saturday, November 29, 2014
won the heart of my husband (not really- the opportunity to hunt in one of the best counties in NC helped). My husband is an avid hunter- a true sportsman that helps to manage the population and educates himself and others about not only firearm safety but about hunting ethically and preserving wildlife for future generations.
Wednesday, November 26, 2014
Vanilla Pecan Pie
- 1 refrigerated pie crust, (from 14.1-ounce package)
- 1 package (8 ounces) cream cheese, softened
- 3 eggs, divided
- 3/4 cup sugar, divided
- 4 teaspoons McCormick® Pure Vanilla Extract, divided
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups pecan, pieces, toasted
Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
Monday, November 24, 2014
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayo together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
[Orginal recipe from Paula Deen]
Sunday, November 23, 2014
|My first try at this dish- circa 2009|
7 Tbs. Butter, divided
1/2 t. Salt
1/8 t. Pepper
2 Eggs, beaten
1/2 c. Brown Sugar, packed
1/2 c. Walnuts, chopped
1/2 t. Cinnamon (ground)
1/8 t. Nutmeg (ground)