Tag Archives: Pecan

Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. 😉 So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. 🙂

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Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

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Sticky Pear Crescents

27 Nov

We made these for family night last week. My two year old was in charge of treats, so we tried to pick something easy enough for her to help with. I figured these would end up being tasty, but nothing special – crescent rolls and pears…no big deal…right? Ummmm, wrong!!! These were ridiculous – it must have been the caramel (I used our homemade caramel instead of caramel topping) and the glaze on top. That, and the pear is just different enough from apple that it tastes somehow more special. Plus the pecans…ok, so the whole thing is just really good. The leftovers didn’t last long because I almost liked these better cold and they were too easy to snack on. There is a pear inside, so that makes it ok to eat 4 in a row – that’s the rule.

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Ingredients:
2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup caramel topping
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans. Bake 30 to 35 minutes or until golden brown.

 

Summer Salad

30 Jun

Not sure why, but I lose my appetite when it’s hot. I just don’t feel like eating much. Snacking I can do, but full meals? Blah. We have been enjoying a heat wave in these parts (I have to remember that I was craving this kind of weather a few months ago when the snow didn’t seem to want to go away!), so lately, my creative dinner juices have just not been flowing. I have one little munchkin that loves salads and she begged me to buy some lettuce on our last trip to Costco. Costco sized lettuce means that you have to make a serious effort to eat salad…a lot…before it goes bad. Luckily, this Summer Salad hit the spot for all of us – light and fresh for me, full of lettuce for her and my Costco stash. I don’t have too many measurements for the ingredients – I usually have small bowls filled with optional toppings and let everyone make up their own. So have fun with this one! But make sure not to skip out on the candied pecans – there can never be enough of those on my plate!

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Ingredients:

Lettuce

1 or 2 diced apples

Cooked chicken – cubed or shredded

Candied Pecans

Craisins

*Grapes and strawberries are also a great addition

Toss together and top with dressing

Candied Pecans:

1/2 cup pecans

1/4 cup sugar

To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces. I usually double this – I like a lot of pecans 🙂

Honey Red Wine Vinaigrette Dressing:
1/2 cup red wine vinegar
1/2 cup honey
1-2 cloves garlic
1 teaspoon Kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup canola oil
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.