Chocolate Pecan Pie

November 23, 2009

3 eggs

1 cup light karo syrup

1/3 cup sugar

4 oz Bakers Sweet German Chocolate

2 T butter

1 t vanilla

1 1/2 c pecan halves

1 – 9″ uncooked pie shell

melt chocolate and butter together and add to eggs, karo, sugar and vanilla.  stir in pecans and pour into unbaked pie shell.  Bake one hour at 350 degrees.


Pecan Pie Bars

November 23, 2009

1 1/4 cup flour
3 T brown sugar
1/2 cup butter

cut butter into brown sugar and flour. Pat into 11X7X1 pan and bake at 375 for 20 minutes.

beat 2 eggs with fork and add:
1/2 cup packed brown sugar
3/4 cup chopped pecans
1/2 cup light Karo syrup
2 T melted butter
1 t vanilla

Pour over baked crust and bake for 20-25 minutes

Almond toffee

March 23, 2009

1 lb. of butter

1 lb. light brown sugar

32 ounces of sliced almonds

12 regular Hershey bars

Heat oven to 300 degrees to roast almonds in the pan

you will use for the candy.  I knead them to break

them up some and smooth them out in pan.  I roast

them while I am starting my candy for about 5-10 min.

After taking the pan out of the oven I take out of the

pan all but a thin layer of almonds and the rest go into

a bowl to add to the toffee topping…on top of the choc.

Bring butter and brown sugar to a boil (at this point I

add a handfull of almonds saved from the pan).  I cook

at medium high on an electric range/med. gas.  I use

the Taylor Thermometer and bring it to 283 degrees

removing immediately and pouring it over warm almonds

spreading evenly.  Quickly cover with the Hershey bars

and smooth out then add the rest of the almonds and

lightly press all with a potato masher.  After it cools

a little, I press with the potato masher again.  Let it

set for 24 hours before cutting into pieces.

The secret to this recipe is to “wash the pot” as it

is cooking by dipping a rubber spatula (Pampered Chef

preferred as it can tolerate high heat) into a cup of water

and washing down the sides of the pot frequently…this

keeps the sugar from crystalizing on the sides.

This all sounds difficult but if you have your candy

unwrapped and stacked beside the pan where your

candy will be poured…it will take about 30 minutes.

My cornbread dressing

December 2, 2008

4 pkgs Morrisons Corn-kits prepared

5 slices wheat bread crumbs

1 can Campbells French Onion Soup

1 can Campbells Cream of Chicken Soup

4 cups chicken broth or turkey drippings

6 ounces apple juice

Saute the following in butter and add to above mixture: 1 diced onion, one diced red, orange or yellow bell pepper, 3 stalks celery

4 diced boiled eggs

poultry seasoning to taste.  I started with 1 tablespoon and added from there

bake at 350 for approximately 45 minutes or until top begins to brown.


Spicy meatloaf

June 13, 2008

Tired of ho-hum meatloaf?  Here’s a great recipe my son and I conjured up in the kitchen tonight:

1.5 pounds ground beef (I used angus chuck)

a dozen individual wheat crackers – crushed

1 diced onion

1 diced jalapeno – yep the hot ones 😀

1/2 red or yellow bell pepper

1 egg

1 8 oz can tomato sauce

1/4 t. Cajun Spice

1/4 t black pepper

dash of garlic powder

1/2 t. salt (or to taste)

Mix together and cook in loaf pan for 1 hour at 350 degrees.  Top with additional tomato sauce or tomato catsup ( I used catsup) cook for another 15 minutes.


Pumpkin coconut bread

June 3, 2008
  • 2 eggs, beaten
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (3 1/2oz) instant coconut cream pudding mix
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup pumpkin, canned or fresh cooked and mashed
  • 1/2 cup chopped pecans or walnuts


Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.

In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts.

Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.

I have used this recipe for years and love it.  You can’t taste to coconut and I’ve left it out when I would have had to make a trip to the store.

This one is for Mr. Angry and his over grown garden with volunteer pumpkins.

zucchini overload?

May 31, 2008

Here is a wonderful recipe that will help you do away with some of the zucchini from your summer garden.

Mix together:

1 Boxed spice cake mix

4 eggs

1/2 cup cooking oil

1 tablespoon vanilla

fold in:

2 cups grated un-pealed zucchini

1/2 cup chopped pecans

1/2 cup sunflower seeds (optional)

Bake in loaf pans 350 degrees for 45-55 minutes.  Do the toothpick test – it works.