Pecan Pie Cobbler / when a pie just isn't enough!

If you have a crowd for Thanksgiving Dinner, maybe a pie just isn't enough.
Pillsbury has the answer.

Now that I've made this incredible dessert, here are some additional recommendations.
I would make a homemade crust. I posted this recipe because it's convenient to use a pre made crust, but my wife makes amazing crust, so she will make one for this cobbler. She can cut it to the exact size and the first layer will go up the sides of the pan. A homemade crust can also be made thicker.
Next, I used Golden Syrup instead of Corn Syrup and I highly recommend it, if you can find it. I buy it at a local British Emporium.

It was amazing and I will definitely make this again and again. It's even better that a Pecan Pie. There are plenty of Pecans in this recipe and the filling was perfect.
I give myself 5 Stars for this one!

Pecan Pie Cobbler:
1 box of refrigerated Pillsbury Pie Crust, softened as directed on the box.

2 1/2 C light corn syrup
2 1/2 C packed light brown sugar
1/2 C butter, melted
4 1/2 tsp vanilla
6 eggs, beaten
2 C coarsely chopped pecans
Butter flavor cooking spray
2 C pecan halves
Vanilla Ice Cream

1- 9"X13" baking pan sprayed with a vegetable cooking spray
Preheat oven to 425 degrees.

Remove 1 crust from the pouch, unroll into a 9X13 rectangle and place in the pan, trimming the edges to fit

In a large bowl:
corn syrup
brown sugar
butter
vanilla
eggs
Whisk well
Stir in chopped pecans
Spoon 1/2 of the filling over the crust.

Remove the second crust and create another 9X13 layer of crust.

Place the second crust over the filling.
Spray the crust with the butter flavor spray
Bake at  425 degrees for 14 - 16 minutes, until browned
Reduce heat to 350 degrees

Carefully spoon the remaining filling over the baked crust.
Arrange Pecan Halves on the top.
Bake an additional 30 minutes until set.

Cool on a wire cooking rack
Serve warm topped with vanilla ice cream

Enjoy!
Peace in the Kitchen!

Chili

Texans love Chili. We love all types of Chili. As a Vegetarian, I created my own personal favorite vegetarian recipe.

I follow a Blog called Food 52 and today I discovered a story about: " Vegetarian Chili without a recipe", or as I would describe.... without a specific recipe.

I was intrigued with the concept because we don't always have everything available in a recipe for Chili, but you can buy ingredients throughout the season and stock your pantry so you would have some of the ingredients available to make Chili without a recipe.

Every Texan Pantry is filled with an assortment of chile spices, garlic powder, onion powder, turmeric and cumin. We are always ready to make a pot of Chili at the last minute, so this concept is a good idea.

At the end of this, I've included the recipe that I created for Vegetarian Chili.

Here are the basics:

In a large stockpot begin by sautéing a few things you might already have:

Onion

Bell Peppers

Jalapeno Peppers

Fresh Garlic Cloves

Carrot

Leek

Celery

Any or all of the above would be fine.

Dice them into equal size and saute until tender.

Add any or all of the following spices to the pot and mix well.

Start with 2 - 3 times as much assorted Chile Powder as Cumin and Turmeric.

Begin with 1/2 tsp of Cumin per cup of diced tomatoes that you use.

Remember, you can always add spice, but you can't ever take it away!

Chile powder, there a numerous varieties. (the "heat" is up to you)

Cayenne Pepper

Cumin

Turmeric

Paprika

Garlic Powder, if you don't have fresh cloves of garlic

Salt

Pepper

At this time you can add a combination of canned beans:

Kidney

Garbanzo

Black

Pinto

Chili Beans

Navy

Cannelli

I add a can of corn if I have it.

Whatever combination you have available.

Tomatoes:

Canned Diced Fire Roasted with Green Chiles or plain Diced Tomatoes.

Add enough water or vegetable stock to your desired consistency, ( I use a Vegetarian Chicken Stock because I always have it  available) You can always add additional stock at the end.

I would also add Veggie Crumbles because I always have them in the freezer. They add additional texture and protein.

If you like Tofu, you can add small cubes of Extra Firm to the pot. ( Tofu Tip:  Freeze a block of Extra Firm Tofu and thaw just prior to using it, squeeze out the excess liquid. Freezing Tofu creates a firmer texture). Remember this technique whenever cooking with Tofu.

Simmer the Chili for at least an hour. 

Adjust seasoning and spices to your personal taste.

Enjoy!

Peace in the Kitchen!

I created this Original Recipe in 2009

2 Onions, diced

4 TBS Vegetable Oil, divided

2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)

2 (4oz) cans of diced Green Chiles, including the liquid

1 can Enchilada Sauce

1 can  diced Tomatoes, including the liquid

1 can  Black Beans, drained

1 can  Kidney Beans, Red Beans or Chili Beans, drained ( your choice)

1 can Corn, drained

2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil

1 C diced Pickled Jalapeno Slices

Saute Onion in 2 TBS Oil

Add Broth and simmer

Transfer to a Crock Pot/SlowCooker

Add all other ingredients

Cook on Low at least 2 hours

This can also be made in a large stock pot .

Enjoy!

Peace in the Kitchen!

Corn Bread !

Bisquick Pie Crust

I know that for many beginning bakers it's a challenge to make a good pie crust.
Bisquick has made it easy.
Follow these simple directions for a successful crust.
For those that do not have access to Bisquick, I have included a homemade recipe for it. It makes about 12 cups that can be stored unrefrigerated in an airtight container for up to 6 months.

1 C bisquick mix
1/4 C butter  (1/2 stick), softened
2 - 3 TBS boiling water

Heat oven to 450 degrees ( bake for a cream filled pie) , otherwise use as directed for an unbaked pie crust .
Mix Bisquick and butter in a small bowl
Add water
Stir vigorously unti soft dough forms

Press with floured hands into a 9" pie pan and make holes in the bottom with a fork.
Bake until light brown for about 8 - 10 minutes
Cool completely and fill.


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!

Cheddar Cheese Spoonbread

3 C whole milk
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated

Butter the bottom and sides of a 2 quart souffle dish

In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes

Remove from heat, add cheese and stir until melted and combined

In a small bowl, whisk well:
baking powder
Tabasco Sauce
chives
pimento
remaining milk
Stir into cornmeal mixture
Stir in egg yolks

In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter

Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set

Transfer dish to a wire rack to cool slightly
Serve warm

Enjoy!
Peace in the Kitchen!

Jalapeno Bites

Trisha Yearwood stole my heart when she made these. I just re posted the recipe. I can't wait to make them. In Texas, we love "hot". we love jalapenos, we love to take something to a "gathering" so, I had to post this recipe. These are very simple and they have to be yummy with jalapenos, and cream cheese. I was impressed with how simple they are to make.

I adapted the recipe.

I used a 1 1/2 " cookie scoop, mine were larger than the recipe. It made 2 dozen . Trisha's recipe makes 3 dozen. I baked them for 20 minutes. I think the next time I make them I may add some chile powder or cayenne pepper to the batter, maybe 1/8 tsp, just to give them a Texas kick! I increased the amount o jalapenos too.


Ingredients
One 8-ounce package Cream Cheese, softened
8 ounces Parmesan, grated (about 2 cups) when you buy an 8oz. container, it's 2 cups.
3/4 C seeded and chopped Jalapeno peppers
1 large Egg, beaten
3 cups dry Plain Breadcrumbs
Directions
Preheat the oven to 350 degrees F.

Mix the Cream Cheese, Parmesan, Jalapenos and Egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the Breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.


Enjoy!
Peace in the Kitchen!

Pumpkin Cheese Muffins / Thanksgiving 2013

Previously I posted a recipe for Pumpkin Muffcakes. I wanted to add the Pumpkin Cheese Muffin recipe for Thanksgiving.
I can't seem to get enough pumpkin this time of year and I know I'm not alone.
I have so many muffin recipes for Thanksgiving, it's going to be hard to choose for the menu.

1 C pumpkin puree, ( not pumpkin pie pumpkin)
3 TBS sour cream
2 eggs
1/2 C (1stick) butter, melted
2 C flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 tsp black pepper
1/2 C dark brown sugar
1 1/2 C grated cheddar cheese
fresh chopped thyme

Spray a 12 cup muffin tin with vegetable cooking spray

In a bowl, whisk:
Pumpkin
sour cream
Whisk well
Add:
eggs
butter
Whisk well

In a separate bowl, whisk:
flour
baking powder
salt
cayenne pepper
black pepper
brown sugar
Whisk well
Fold wet ingredients into dry ingredients
Fold in 1 C cheese

Divide batter evenly among the muffin cups
Sprinkle tops with remaining cheese and fresh thyme

Bake at 400 degrees for 20 minutes, until golden brown and a paring knife comes out clean in the center.
Cool in the pan on a wire rack for 10 minutes
Remove muffins to a wire rack and cool completely, or serve immediately, warm!

Enjoy!
Peace in the Kitchen!

Spinach Swiss Appetizer Squares

1 C flour
1 tsp baking soda
1 1/2 tsp salt
1 C milk
3 eggs, beaten
1 pound of Swiss Cheese, shredded
2 (10oz.) packages of frozen spinach, thaw, drain well, pat dry with paper towels.
4 green onions, entire onion chopped
1/2 C butter  (1 stick)

In a medium bowl:
flour
baking soda
salt
Whisk Well

Stir in, by hand:
milk
eggs

Fold in:
cheese
spinach
onions
Mix Well

Melt butter in a 9"X13" baking pan in a 350 degree oven.
Cover the entire bottom with the melted butter.

Spoon the Spinach mixture evenly into the pan.
Bake at 350 degrees for 30 minutes, until lightly browned.
Cool slightly
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!