Tuesday, July 26, 2016

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Thursday, July 21, 2016

Slab Peach Pie


  • 1/8 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 6 cups fresh sliced peaches
  • 2 tablespoons lemon juice
  • 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
  • 1 egg, beaten


  1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
  2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
  3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
  4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
  5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
  6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Tuesday, July 12, 2016

Death By Chocolate Fudge Bundt Cake

  • 1 (18.25 oz.) chocolate cake mix
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 2 cups sour cream or plain greek yogurt
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. 
Grease and flour a 10-inch bundt pan
In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended  
Fold in chocolate chips.
Spoon batter into prepared pan.(it will be thick) 
Bake for 50 minutes to 1 hour. Mine needed an hour
Cool for 15 minutes in the pan before turning out onto a wire rack to cool complete

Sunday, July 10, 2016

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked ...so easy to make... he did a great job ..
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/3 cup canola, corn, or safflower oil
  • 1 cup sour cream or plain greek yogurt
  • Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
  • 1 box (18.25 ounces) yellow cake mix with pudding in the mix
  • 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)
Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)

Lemon Glaze
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind
Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...