Pecan bars

It must be pecan season, either that or I have a slight addiction.

Crust

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour
1/2 cup of icing sugar (powdered/confectioners sugar)
1 cup of butter

Filling

Cream together:

1/2 cup sugar
3 eggs

Add:

1 cup light corn syrup
1 tsp vanilla
1/2 stick of butter (melted)
a pinch of salt
2 cups of pecans

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

Pecan blondies

1 cup butter
2 cups brown sugar
2 eggs, beaten
2 tsp. Vanilla
1 1/4 cups flour
2 tsp baking powder
1/8 tsp salt
2 cups coarsely chopped pecans

1. Prepare baking pan. Grease 9x13 with shortening or butter (do not use spray).
Line with parchment paper and grease with butter. Set aside
2. In medium sauce pan, melt butter over low heat. Stir in brown sugar and continue to heat over low/medium heat. Stir constantly for about 5 minutes.
3. Add eggs and vanilla making sure to combine completely. Add flour, baking powder and salt, stir again. Fold in pecans.
4. Pour batter into prepared pan gently pushing batter to edges and corners
5. Bake in preheated 350 oven for 25-30mins.
6. Take out when top is crisp and edges are pulling away from the sides, don't over bake.
7. Cool completely. Once cooled, use the parchment paper and pull out of the pan and cut into squares.

Buttermilk Syrup

Buttermilk Syrup

 

 

I don't have picture of this but trust me when I tell you it is divine.

 

 

4 cups sugar

1 cup butter

2 cups buttermilk

2 tablespoons corn syrup

1 tsp baking soda

2 tsp vanilla

 

Mix all ingredients except vanilla in a tall heavy sauce pan. Boil over low heat for 5 minutes. Stir frequently. Remove from heat and add vanilla.

I didn't say this was healthy =)

 

We served this over white chocolate macadamia nut bread French Toast. Bread was found at Harmons. Just mix French toast mixture like normal.

 



Pecan pie

                                                                        Pecan Pie

So I made my very first pie including crust for Thanksgiving. Pretty proud that it looked good and tasted amazing.

Use your favorite pie crust recipe
 Filling:
Cream Together:
1/3 cup butter
1/2 cup brown sugar
mix in 1 cup light corn syrup
add 3 slightly beaten eggs
1 tsp vanilla
mix well then stir in 1 cup pecans

Bake at 450 for 10 minutes, then turn oven to 300 and bake 30 plus minutes. There will be a slight jiggle to the pie but not a whole lot.  Serve with a scoop of vanilla ice cream.....yummy!

Chow Mein

Panda Express Chow Mein

 

 

This was so delicious! I remembered at the last minute to take a picture so I could blog it. Good thing I got it before it was gone.

 

1/2 c. soy sauce

2 Tbs brown sugar

4 cloves garlic, minced

2 tsp fresh ginger, grated

ground pepper, to taste

4-6 Tbsp. Canola oil

3 7.7 oz refrigerated Yaki Soba noodles. These are found in the produce section at Macey's

2/3 cup or more chopped celery

1 large onion, thinly sliced

4 cups or one bag shredded cabbage

 

Instructions:

* In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

* Remove Yaki Soba from the package and discard included flavoring packets. Rinse noodles well, drain and set aside.

* Heat oil in a large wok or skillet. Add celery and onion and sauté until tender. Add cabbage and sauté an additional 3 minutes or so.

*Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.



I love this cookbook

I got this cookbook for Christmas, and I recommend it to everyone. I have tried several different recipes and have loved them all. I actually saw them at a cooking show at Thanksgiving Point and wanted the cookbook then but ended up forgetting about it. So glad my Aunt bought this for me.

Our Favorite Sugar Cookie Recipe

 
This is our go to sugar cookie recipe that I thought I would share. These cookies are soft and so so yummy!

6 1/2 cups flour
2 tsp baking soda
2 cups sugar
1 cup butter softened
1 tsp salt
2 eggs
1 cup sour cream

Sift flour, soda and salt together. In a large bowl mix remaining ingredients and beat for 2 minutes. Add to the flour mixture and mix until well combined. Roll out on floured surface to about 1/4 inch thick. Bake at 375 for 10 minutes

Frosting:

1/3 cup butter, softened
4 1/2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
food coloring.

Mix all ingredients together and beat well.

Butterfinger Better than "Sports" Cake

Bryson found this recipe on Big Oven and had to have it for his birthday. I will put the recipe on here as we found it but will also add a few of my modifications.

1 boxed German Chocolate cake baked as directed ( I am not a fan of boxed cake so I made my favorite chocolate cake recipe that I will post at the end of this.

5 Butterfingers- I used 2 24 pack of mini butterfingers because it was cheaper. =)
1 jar carmel ice cream topping
1 can sweetened condensed milk
small carton of cool whip
chocolate syrup

Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.

Chocolate Cake
2 cups sugar
2 eggs
2 cups hot water
2 tsp baking powder
1/2 tsp salt
1 cup canola oil
4 Tbsp cocoa
3 cups flour
2 tsp soda
2 Tbsp vanilla
Add sugar, salt and cocoa mix with 1 cup of water. Add soda, baking powder and flour with one cup of water;mix. Combine all other ingredients. Mix well. Makes a really runny batter. Bake at 350 for 35-40 minutes in a 9x13 pan.

Chocolate Chip Cookies

So I am pretty sure that my 10 year old is the best cookie maker on the planet...lucky for me. He and my 8 year old have been so helpful in the kitchen and I love it. I just hand them a recipe and off to work they go. They have made dinners, breakfasts and desserts with little to no help from me. I knew I had kids for a reason =)

	1 cupButter
	1 cupSugar
	2/3 cupbrown sugar; packed
	1 cupPeanut butter
	1 teaspoonVanilla
	2 eaEGGS
	2 1/2 cupsFlour
	1 cupquick oatmeal
	2 teaspoonsBaking soda
	1/2 teaspoonSalt
	12 ouncessemi-sweet chocolate chips- I like milk chocolate

Outrageous Chocolate Chip Cookies Preparation

Heat oven to 350. Beat butter, sugars, peanut butter, vanilla & eggs vigorously in large bowl until creamy and well blended. Stir in flour, oats, baking soda & salt. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet.
Bake 12 min. or until golden brown. Cool 1 minute; remove from cookie sheet to brown paper. Makes about 4 dozen cookies.

Beef and Macaroni Casserole

	1 1/2 lbs.ground beef; browned, drained- don't season meat, it will be too salty once you add the onion soup mix
	1 pkg.onion soup mix; (or 5 Tbsp)
	1 Tbsp.Flour
	8 oz.tomato sauce; canned
	2 cupscooked macaroni
	1/4 cupCheddar Cheese; grated

Beef Macaroni Casserole Preparation

Onion soup mix spices up this easy beef and pasta casserole. Preheat oven to 400F. Combine ground beef, soup mix, flour and tomato sauce with 2 cups water.
Cover and simmer 5 minutes.
Stir in macaroni.
Turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake 15 minutes. Serves 6.

Green Beans

	1 tablespoonUnsalted butter; softened
	3 clovesGarlic; minced or pressed
	1 teaspoonFresh Thyme; chopped
	1 teaspoonolive oil
	1 poundGreen Beans; ends snapped off and cut into two inch pieces
	Salt
	Black pepper; ground
	1/4 cupWater
	2 teaspoonLemon juice
	1 tablespoonFresh parsley; chopped

Sauteed Green Beans with Garlic and Herbs Preparation

Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking.
Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover andcook until beans are bright green and crisp, about 2 minutes.
Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer.
Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.
Serve immediately.
big oven

Bacon Wrapped Peppers

 

Bacon Wrapped Peppers

As many peppers as you want. I like to use Anaheim peppers or jalapeno peppers. 

 Cream cheese 

Bacon

Your favorite BBQ sauce

Preheat oven to 400

Wash peppers, cut the peppers into halves, use a spoon and scrape all the ribs out (white part of the peppers) and the seeds. Do the same with all the peppers. 

Place on a cookie sheet fill each half with cream cheese then wrap a slice of bacon or half a slice depending on the size of the pepper (Try not to over lap the bacon, it won't cook as well). around the pepper, brush with your favorite BBQ sauce I like to use KC masterpiece brown sugar BBQ sauce. 

Place peppers in hot oven. Bake for about 25 mins or until the bacon is cooked. Sometimes I will broil them for the last 2-5 mins to help really crisp up the bacon. You can also rotate the pepper, so that the underneath is crisp as well. 

 

 

Bourbon Street Chicken

	2 poundsboneless chicken breasts; cut into bite-size pieces
	1 tablespoonolive oil; (1-2)
	1 garlic clove; crushed
	1/4 teaspoonginger
	3/4 teaspooncrushed red pepper flakes
	1/4 cupapple juice
	1/3 cuplight brown sugar
	2 tablespoonsketchup
	1 tablespooncider vinegar
	1/2 cupwater
	1/3 cupsoy sauce
	1 tablespooncornstarch; (if thick sauce desired)

Bourbon Street Chicken Preparation

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.

Apple Betty

 I am so excited to start Fall. I love apple and pumpkin recipes so much. This one is a keeper for sure. I found it on the back of the cracker box and thought it looked amazing, and guess what, it was.

 SOOO SOOO good

Apple Betty

Print | Nutrition Facts

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 1 1/2 cups Keebler® Grahams Honey Crackers (coarsely crumbled)
• 3/4 cup sugar, divided
• 1/2 cup margarine or butter, melted
• 1 teaspoon cinnamon
• 4 medium cooking apples, cored, peeled, thinly sliced

Directions

1. In medium bowl stir together crackers and 1/2 cup of sugar. Add margarine or butter. Toss until combined. Set aside.

2. In small bowl stir together remaining sugar and cinnamon. In 8 x 8 x 2-inch baking pan alternate layers of apples, cinnamon mixture and crumb mixture.

3. Cover tightly with foil. Bake at 350°F for 30 minutes. Remove foil. Bake at 350°F for 15 minutes more. Serve warm.

Lemon Cookies

I am a LEMON FREAK!!! There I just had to say it =) Lil' Luna has done it once again. These are super duper fantastic.

Cookies:
one box lemon cake mix
2 eggs
1/3 cup oil

Directions: Mix , Roll into 1 inch balls (when baked they will be about 2 1/2″) and place on a lightly greased cookie sheet. Use the bottom of a drinking glass to flatten slightly. Bake at 375 degrees until the top starts to crack 6-7min. cool and frost with lemon icing.

Icing:
4 cups of confectioners’ sugar
3 tablespoons vegetable oil
1/3 cup fresh lemon juice
3 tablespoons of water/
1 lemon, zested
Mix until smooth. Spoon over cookies when the cookies have cooled. Store the left over icing in the refrigerator.

NOTE: I placed my cookies on a baking rack to spoon on the icing. The icing will drip off so you might want to place a piece of parchment under to catch the drops.
 

Caramel Marshmellow Popcorn

Another Pinterest fav: Pinterest is a hit and miss with some of their recipes, but let me just tell you this, this is a HIT HIT HIT!

Ingredients

• 1 package microwave popcorn popped
• 1/2 cup butter
• 1 cup brown sugar
• 2 Tbsp. light corn syrup or honey
• 1/2 tsp. vanilla
• 12 large marshmallows

Instructions

1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.

Philly Steak Sandwhiches

1 lb Roast Beef lunch meat slices lengthwise
1 tub of reduced fat herb cream cheese cooking creme...or 8oz package of reduced fat cream cheese
1 onion sliced
1 green pepper sliced
1/2 cup parmesan cheese
1/2 cup shredded colby cheese
Worcestershire Sauce
Cook the onion and green pepper in olive oil until tender. Add the roast beef and cook a few minutes loner. Add cheeses and cook until cheese is melted. Add a few drops Worcestershire sauce. Add mixtures onto a toasted sandwich bun of your choice.

Blueberry Muffins

Blueberry Muffins
1 1/2 cups flour
3/4 cups white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
Preheat oven to 400.
Grease muffin times for line with Muffin liners
Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Please oil into small bowl add the egg and milk. Mix with flour mixture. Fold in blueberries. Fill muffin tines right to the top and sprinkle with the crumb topping mixture

Crumb topping mixtures:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 tsp cinnamon. Mix with a fork and sprinkle over the muffins before baking.
Bak for 20-25 minutes or until done. 

Asian chicken and Asian Salad

This is a fantastic Summer meal!!

Asian Chicken
2 lbs chicken tenders
1 cup chopped onion
1 1/2 tsp mashed garlic
10 TBS soy sauce
2 TBS sugar
1/2 cup Sesame oil
1/2 tsp ground pepper
1 TBS cornstarch
Canola oil to barely cover chicken
Toasted sesame seeds for granish
Mix all ingredients except the chicken and canola oil together in a bowl. Stir until well combined. Add chicken and toss. Add just a bit of canola oil to cover the chicken. Marinate for 4-6 hours..no more, it will be too strong.
BBQ and enjoy.

Asian Salad
Chinese Coleslaw 
The Browneyed Baker


2 (16oz) bags coleslaw mix
1 cup sunflower kernels
1 cup slivered or sliced almonds
1 bunch (5-6) green onions, sliced
2 (3oz) package of Ramen noodles, crushed (seasoning packets set aside for dressing)

Dressing:
1 cup vegetable oil
1/2 cup white sugar
1/3 cup white vinegar
2 seasoning packets from Ramen

In a large bowl, mix coleslaw, sunflower kernels, almonds, green onions, and noodles.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the coleslaw and toss until the salad is evenly coated.

Cover and refrigerate until ready to serve.

Banana Cake

This recipe is a family favorite. My grandma would make this cake all the times. It is refreshing and super delish

1 Package yellow cake mix
1 15oz can crushed pineapple
1 lg carton Cool Whip
6 bananas
1 large pkg instant vanilla pudding
1 cup sugar

Mix cake and bake as directed. Cool. Poke holes into the cake with the end of a wooden spoon. Cook sugar and pineapple for about 10 minutes. Spread pineapple over cake. Make pudding. Spread over the pineapple. Slice bananas. Layer slices over the pudding. Top with Cool Whip. Chill several hours before serving. This cake is best served cold.
I hope you enjoy this cake as much as our family does.