Pecan Pie Bars

CRUST:
2 cups flour, all-purpose
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
FILLING:
1 cup brown sugar, packed
1 cup light corn syrup
1/2 cup butter or margarine, softened
4 eggs, slightly beaten
2 1/2 cups pecans, finely chopped
1 teaspoon vanilla

1. In a large mixing bowl stir together flour, granulated sugar and salt.  Using a pastry blender, cut in 3/4 cup of butter till the mixture resembles fine crumbs.  Press the mixture evenly into a greased 13x9x2-inch baking pan (can use glass pan).  Bake in 350 degree oven for 15 to 18 minutes or till lightly browned; set aside.

2. Combine all filling ingredients except pecans.  Mix together until well blended.  Stir in pecans.  Pour over warm crust.

3. Bake the bar cookies for 28 to 32 minutes or until the filling is set.  (Will look and set up like a pecan pie.)  Cool in the pan on a wire rack.  Cut into bars to serve.  Makes 20 to 32 bars.

Classic Spritz Cookies

INGREDIENTS:

2 sticks unsalted butter, softened

7 ounces granulated sugar (about 1 cup)

1tsp. vanilla 

1 tsp salt

1 egg

11 1/2 ounces all-purpose flour, sifted (about 2 1/4 cups)

Sanding sugar, sugar decorations, and candied fruits for decorating (optional)

DIRECTIONS:

1. Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean seeds, salt, and cardamom on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about 7 minutes total. Add the egg and beat again, stopping often to scrape down the sides and beater, until light and fluffy, 5 to 7 minutes.

2.  Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. Stop the mixer and finish the job by hand using a large rubber spatula or wooden spoon. Take care to only mix until the dough is homogeneous.

3.  Press the dough into the tube of the cookie press, turning the tube as you go for even distribution of dough. Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (do not use nonstick trays, silicone liners, or parchment paper). Work quickly and rhythmically; try not to stop as you pipe out the cookies. If you are not satisfied with the shape, scrape them off the pan with an offset spatula and reload the dough.

4.  Sprinkle with decorations, if desired, and bake for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. Spritz cookies are traditionally baked to a pale golden-blond color, but baking until a bit darker yields a crispy cookie with toffee notes. Watch the cookies carefully for browning at the edges if you are aiming to make a lighter cookie. Remove from the oven and allow them to cool on their baking sheets for 5 minutes before loosening with an offset spatula and transferring to a cooling rack. Cool completely before serving. The cookies will keep in an airtight container for up to 3 days.

Vanilla Spritz Cookies

Classic Texas Sheet Cake

   Cake:

     2 cups Gold Medal™ all-purpose flour 

     2 cups granulated sugar

   ¼ teaspoon salt

       1 cup butter

  1 cup water

  3 TBSP unsweetened baking cocoa

     ½ cup buttermilk

     1 tsp baking soda

      1 tsp vanilla

     2 eggs, slightly beaten

    Frosting:

     ½ cup butter

     3 TBSP unsweetened baking cocoa

     6 TBSP milk

      2 1/2 cups powdered sugar

      1 tsp vanilla

      1 cup chopped pecans

DIRECTIONS:

Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

In large bowl, stir together flour, granulated sugar and salt; set aside.

In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Texas Sheet Cake

Original Chex™ Mix

Ingredients:

• 4 1/2 cups Corn Chex™ cereal
• 4 1/2  cups Rice Chex™ cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup Goldfish Baby Cheddar Crackers (or reg. size)
• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Steps:

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Prep

• Pre-heat oven to 250°. Put cereal and seasoning mixture into ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.

Triple the recipe.  2 batches in large pan- 1 recipe in 9 x 13

Southwest Breakfast Strata

1 cup shredded colby- Jack cheese blend
4 large eggs
1 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound mild ground pork sausage (homemade)
1 small onion, chopped
1/4 green bell pepper, chopped
1 (10-ounce) cans diced tomatoes and green chiles
4 (10-inch) flour tortillas, torn into bite-size pieces

Cook sausage, onion and pepper in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.  Drain and return to skillet.

Stir in Rotel tomatoes; reduce heat and simmer 10 minutes.

Layer half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- x 9-inch baking dish. Repeat layers.

Whisk together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.  **I prefer to cook immediately.
(IMO:  Chilling makes the tortillas mushy.)

Bake, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly.  *May take longer.

Myrecipes.com

Perfect Cornbread

I've tried many recipes in search of my Mom's 'from scratch' cornbread recipe that I grew up loving.  She was always able to put a little of this and that without measuring.  Years ago, I came across this recipe from Good Housekeeping magazine and I stopped looking.  Tastes just like Mom's.  I never wanted to lose the recipe so I have copies stashed in different places around the house and on my computer so I can always access it.  It's really tasty.

4 tablespoons butter or margarine
1 1/2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Preheat oven to 425 degrees.  Place butter in 10- inch cast-iron skillet or 9" by 9" metal baking pan; place in oven just until butter melts, 3 to 5 minutes.  Tilt skillet to coat.  Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt, and baking soda.  In medium bowl, with fork, beat buttermilk and eggs until blended.  Add buttermilk mixture to flour mixture.  Stir just until flour is moistened (batter will be lumpy).  Pour batter into prepared skillet.   

Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes.  **Convection bake 425/400 degrees for 15 minutes; bake 5 minutes 400 degrees (convection off).  Serve warm.

Perfect Cornbread

Coconut Pecan Pie Bars

Crust
1/2 cup unsalted butter,  room temperature
1/3 cup firmly packed brown sugar
1 1/3 cups all-purpose flour
1/3 teaspoon salt

Filling
3 large eggs
2 cups firmly packed golden brown sugar (or less)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/3 teaspoon salt
2/3 cup sweetened flaked coconut
2/3 cup pecan halves


To make the crust:

  Preheat the oven to 350 F.  Grease a 8 x 8 or 11 x 7 baking pan with butter or cooking spray.

Using a mixer with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute.  Add the sugar and beat about 1 minute, until fluffy.  Add the flour and salt; mix on low speed until evenly incorporated but still crumbly.

  Press the mixture evenly over the bottom of the prepared pan.  Bake the crust for 15 to 20 minutes, until it turns golden brown.  Leave the oven at 350 F.

 
To make the filling:

  Whisk the eggs and sugar in a large bowl until blended.  Stir in butter, vanilla, flour and salt, then the coconut and pecans.

  Pour the filling over the crust, spreading evenly.

  Bake until set, 25 to 30 minutes.  Cool thoroughly; cut into 3-inch squares.


Texas Pecan Pie Bars

Roasted Pork Tenderloin

1 pork tenderloin (1 to 1 1/2 pounds)

1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil

10-inch or larger cast iron, or other oven-safe skillet

1. Preheat the oven and pan: Ten to 20 minutes before you plan to cook, place the skillet in the oven on a middle rack and preheat the oven to 450°F. The skillet will heat along with the oven.
2. Season the pork: Pat the pork dry and cut off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.
3. Swirl the pan with oil: Carefully remove the hot pan from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
4. Roast the pork for 10 minutes: Set the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven. Roast for 10 minutes.
5. Flip the pork, reduce the heat, and roast another 10 to 15 minutes: Flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140°F to 145°Fin the thickest part of the meat (20 to 25 minutes total).
6. Rest for 10 minutes before serving: Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Roasted Tenderloin

Squash Casserole

Ingredients:

3 pounds yellow squash, sliced

5 tablespoons butter or margarine, divided

1 small onion, chopped (about 1/2 cup)

1 cup (4 ounces) shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

2 teaspoons sugar

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)

Preparation:

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Bake at 350° for 30 to 35 minutes or until set.

Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

Squash Casserole

Baked Beans

4 slices bacon

1 onion, diced

2 (28 ounce) cans baked beans

3 tablespoons molasses

2 tablespoons prepared mustard

1/4 teaspoon salt

1/2 cup ketchup

3/4 cup brown sugar (1/2 cup)

1 tablespoon dry mustard (if don't have, use a little more prepared mustard)

Preheat oven to 350 degrees F (175 degrees C).

Place bacon and onions in a large, deep skillet until onions are very soft and translucent. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl combine beans, molasses, mustard, salt, ketchup, brown sugar, dry mustard, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.

Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more. ** 2 hours is probably too long.  Check after 1 hour.  

Inspired by:   Mom's Baked Beans II

Creamy Orange Fruit Salad

1 (3.5 ounce) package instant vanilla pudding mix

1 cups milk (can use up to 1 1/2 cups)

1/3 cup frozen orange juice concentrate, thawed

1 - 8 oz. cool whip (used about 3/4 container)

1 (20 ounce) can pineapple tidbits, drained

1 Del Monte Very Cherry Mixed Fruit, drained

1 can pears, drained and diced

1 can peaches, drained and diced

1 can Mandarin oranges

Fresh sliced strawberries, add just before serving

Slice bananas, add just before serving

Grapes, optional

Place all fruits in a colander and let drain, occasionally gently stirring to drain well.  Put colander in a large bowl and cover with saran wrap; refrigerate overnight.  The next day, put the well drained fruit in a large salad bowl. 

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Fold in cool whip.

Gently stir fruit and orange dressing together. Cover, and refrigerate for at least 2 hours. Optional:  add bananas, strawberries and/or grapes just before serving.  

Inspired by:  Orange Cream Fruit Salad

Oatmeal Cookies

**1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (95 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats **1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment  paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy  and smooth (about 2 - 3 minutes).  Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the  flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture  and beat until incorporated.  Stir in the nuts, oats, and dried cranberries or chocolate chips.  For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the  cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the  cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies  for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little  wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking  sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies *Use 1/2 cup pecans **Use 1/2 to 3/4 cup cranberries or raisins Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Chocolate Chunk Oatmeal Cookies