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Thursday, November 27, 2014

Easy Pecan Pie



Everyone will enjoy this simple and easy pecan pie for the holidays meals...Let a child fix this pie and get them started in the cooking world.

3 eggs, slightly beaten

1 c. Karo light or dark corn syrup

1 c. sugar

2 tbsp. Mazola butter, melted

1 tsp. vanilla

1 1/2 cup pecan halves

1 unbaked pie shell (9 inch)

In large bowl stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool

Wednesday, November 26, 2014

Easy Cocoa Frosting



It's easy to make great chocolate frosting without buying it in a can.. Make you own and you will get a lot of smiles and a lot of licking fingers.


6 Tablespoon Butter softened

6 table whole milk

1/2 cup cocoa powder

2 2/3 cup powder sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

Mixed all ingredient into a bowl unto smooth with hand mixer in a sprending consistency.enough for a 9 inch cake.

Friday, November 21, 2014

Pumpkin Cheese Cake



Let try something else for that Thanksgiving Dessert. A Pumpkin Cheese cake will go very well. Pumpkin is a must for Thanksgiving so let's put it on the table and serve it proudly.

Recipes

 How to make Graham Cracker Crust


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Making a graham cracker crust is so simple and quick that there is hardly ever a reason to buy store-bought. Just crush the crackers into crumbs, mix with melted butter, and bake. No fuss, no muss! You can even freeze the baked crusts so you have one on-hand for those times when you don't want to heat up the kitchen.

Graham Cracker Crust

Makes one 9-inch pie crust

1 3/4 graham crackers

1/2 teaspoon cinnamon

1 stick butter

3 tablespoon brown sugar

A rolling pin and a plastic bag

9-inch spring pan

Instructions

1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar, if using. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.

2. Combine with Butter: Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.

3. Press into a Pie Pan: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides.

FILLING:

Place 3 boxes 8 oz cream cheese, 3 eggs and one yoke, 3 tablespoon flour, 1 1/2 cups sugar,1 can 15 oz pumpkin, and 1/4 cup sour cream. mix well together.





 NEXT: ADD SPICE: 1 teaspoon vanilla, 1/8 teaspoon nutmeg. 1/8 teaspoon clover and 1 teaspoon cinnamon mix in mixture.

 Add to spring pan

Bake 1 hour let rest in pan for 15 mins

Monday, November 17, 2014

Anna Vaughn's Mustard Potatoes Salad


My Mother-in-law Anna Vaughn passed away Nov 4 2014. She was one of the best cooks in New Orleans cooking.I love her Mustard Style Potatoes Salad for the Holiday meals.

She made a southern-style mustard potato salad that will melted in your mouth. Potatoes and tons of hard-cooked eggs. Surely this woman will be missed by all of her family and friends.( Love You Mrs Vaughn Always)...


1½ pounds Russet Potatoes

6 eggs

1/2 cup fine chopped celery

2 tablespoon fine chopped green bell pepper

1 teaspoon garlic powder ( only if you like it).

½ cup fine green onion chopped

½ cup sweet pickle chopped

2 tablespoons sweet pickle juice

2 tablespoons prepared yellow mustard

½ cup mayonnaise

salt and ground black pepper, to taste

Russet potatoes, peeled and cubed, cooked in salted water until fork tender not falling apart, drained well in a colander, add back to hot pan to dry out water. while yet hot add the hot peeled boiled eggs and smashed with a fork into the hot potatoes very fine and well.



Add celery,green onion,sweet pickles and bell pepper and pickles juice stirring well.Gradually add the mustard and mayonnaise, stirring between additions.

You don't want it too creamy, and you don't want it dry.
Add salt and pepper and garlic powder,adjusting to taste.

Pour into a bowl and smooth it out. I add to her recipe slice boiled eggs and cayenne pepper on top
refrigerate until ready to serve. If you want it really good, make it a day ahead...it gets better overnight.