Pecan Crusted Pecan Pie

I'm starting off the week with this Pecan Crusted Pecan Pie.  Yes, if you love pecans, you will love this pie.  The reason I use the pecan crust is because my daughter is gluten-intolerant.  She is able to eat this pie with no tummy issues and we love the taste.  The filling is my grandma's recipe.  She loved this time of year and would have been busy in the kitchen making treats too!

Crust Ingredients (one 9-inch crust):

 

2 c. pecans

1 pinch of sea salt

1 Tbsp. sugar

6 Tbsp. butter, melted

 

1. Spray a 9-inch pie plate with nonstick cooking spray.
2. Put nuts in a food processor and pulse until ground.  
3. Add all other ingredients, pulse until mixed.
4. Press the mixture evenly into the prepared pie plate with the back of a spoon. 

Filling Ingredients:

1/2 c. sugar

1/2 c. light corn syrup

1/4 c. butter, melted

1/2 c. brown sugar

3 eggs

1 1/2 c. pecans

1. Stir all ingredients together and pour into crust.  
2. Bake at 350 degrees for 40-45 minutes.
3. Cool completely before serving.
   

 

Thanks ~ Nichi

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Easy Broccoli Slaw

The weather has been nice here for the past couple days.  We took total advantage of it and grilled up a variety of meats yesterday.  Wanting a quick and easy side dish, I came up with this slaw.  And my whole family loved it.  It's a simple, quick, and tasty recipe!!

Serves 4-6 people, double recipe for larger party

Ingredients:
3/4 c. mayo
1/2 c. sugar
3 Tbsp. vinegar
1 10 oz. bag of broccoli slaw (found in produce area next to lettuce)
1/2 c. pecans, chopped

Directions:
1.  Mix first 3 ingredients together to make a dressing.
2.  Pour over slaw mix and stir well.
3.  Add pecans.

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Thanks ~ Nichi

Gluten Free Apple Upside Down Cake

Recently my husband started a gluten free diet to help his tummy.  It has worked great for him.  But for me...well I'm a baker and it is tough to find good recipes for him.  However, believe it or not, he isn't a dessert fan.  I know, I know, how can that be?  Well, I grew up in a family where dessert was an everyday occurrence.  My hubby... not so much.  So, when he asked me to make this recipe for him I was thrilled.  What?  You want me to bake dessert for you?  I couldn't wait.  I was happy baking for him, and he was happy to have something he could enjoy.  I hope all of you that have a gluten allergy, or have a family member that does, enjoys this recipe as much as we did.
 
Ingredients for the topping:
4 Tbsp. of butter softened
½ c. brown sugar, firmly packed
1 tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. salt
2 apples, cut into wedges, 12 slices per apple
½ c. walnuts or pecans, chopped

Ingredients for the cake: 
4 Tbsp. butter, melted
1/3 c. milk
4 oz. applesauce
2 eggs
½ c. brown sugar, firmly packed
1 tsp. cinnamon
1 1/2 c. Gluten Free Bisquick/biscuit mix

Instructions for the Apple Topping:

1. Preheat the oven to 350°F.
2. In a small bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt and stir until a smooth paste forms.
3. Spread evenly over the bottom of an 8 inch round cake pan sprayed with gluten free nonstick cooking spray or lightly covered with butter. 
4. Top the mixture with the apple slices arranged in a pattern you like.
5. Sprinkle the chopped nuts over the apple slices and set aside.

Instructions for the Cake Batter:  

1. In a large mixing bowl, whisk together the melted butter, milk, applesauce, eggs, brown sugar and cinnamon until everything is well combined.  
2. Add the gluten free Bisquick to this mixture and stir until everything is well combined and lump free.  You’ll notice that the batter has a much denser consistency than most cake batters.  
3. Spoon the batter over the apple walnut mixture and smooth into place with a rubber spatula or the back of a spoon.  
4. Bake for 40-45 minutes or until a toothpick inserted comes out clean.   
5. Let it cool for five minutes before inverting it onto your serving dish.  If any apples remain in your pan simply place them back where they belong.   

** This recipe can easily be doubled and baked in a 9x12 inch pan instead.

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 Source:  "mooched" from www.ezgf.blogspot.com - EZ Gluten Free

Louisiana Praline Cupcakes

My husband and I love to travel with some close friends to fun locations.  One of our favorite places to visit each year is New Orleans.  We like to go a few weeks before Mardi Gras to experience all of the fun festivities, music, and food without all of the crowds.  After coming back from our visit this year we decided that we needed to have a New Orleans dinner night of our own.  Here is one of the wonderful recipes that I made to celebrate our love of "The Big Easy".

(printable recipe)


32 cupcakes

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

1. Heat oven to 350 degrees.  Cream butter with both sugars until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

2. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in vanilla extract.

3. Fill cupcake liners 2/3 full.  Bake 15 minutes, or until lightly brown.  Let cool completely before icing.

Praline icing:

3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

1. Melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).

2. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 minutes. Remove from heat and stir in vanilla extract and pecans.

3. Cool icing to a good spreading consistency (about 30 minutes), then top each cupcake with 1 Tbsp. of icing.

**  Due to milk and eggs in icing, store in refrigerator.

Source:  "mooched" from www.cassiecraves.blogspot.com - Southern Praline Cake 

This recipe is posted on A Pinch of Joy, Addicted to Recipes, Country Momma Cooks, Funky Junk Interiors, Gingerbread, Six Sisters' Stuff, Doodles and Stitches, Kitchen Fun With My 3 Sons, Simply Sweet Home,  My Turn For Us,  The Shabby Nest, Twinkle in the Eye, Good Recipes Online, Homestead Simple, Miz Helen's Country Cottage, A Little Nosh, Brambleberry Cottage, Delightful Order, Michelle's Tasty Creations, Fireflies and Jellybeans, First Home Love Life, Lady Behind the Curtain, Sugar and Dots, The King's Court IV, Ginger Snap Crafts, Savvy Southern Style, The NY Melrose Family, A Bowl Full of Lemons, Cornerstone Confessions, Mommy By Day Crafter By Night, Sugar Bee Crafts, Pinkapotamus, Making the World Cuter, Watch Out Martha, A Pinch of Joy, The Tablescaper, Addicted to Recipes 

Butterscotch Pecan Sandies Pie

On Father's Day our church provided a pie for each dad to take home.  My sweet hubby picked one out that he knew I would like too.  One of my favorite ice cream treats is vanilla ice cream with butterscotch and pecans.  Well, this pie uses that combination in a delicious new way.  I hope your tastebuds enjoy it as much as mine have.

(printable recipe) 

Ingredients:
1 c. cold milk
1 pkg. (4 oz.) butterscotch flavor instant pudding
1 tub (8 oz.) frozen non-dairy whipped topping or Cool Whip, thawed and divided
8 Keebler Pecan Sandies cookies, crushed (3 more if you want split them in half for top like I did)
1 graham pie crust

Directions:

1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping.

2. Reserve 1/3 cup of cookies. Stir remaining cookies into pudding mixture. Spread in crust.

3. Top with remaining whipped topping. Sprinkle with remaining cookies. (Add 3 cookies split in half if you want).  Refrigerate at least 3 hours or until set. Store in refrigerator.

Source:  "mooched" from www.keebler.com 

This recipe was published on Foodwhirl

This recipe was featured on:

Cornerstone Confessions
Miz Helen's Country Cottage 

This recipe is posted on Good Recipes Online, Homestead Simple, Sugar Bee Crafts, Making the World Cuter, Craft-O-Maniac, A Pinch of Joy, Addicted to Recipes, The Tablescaper, Country Momma Cooks, Funky Junk Interiors, Gingerbread, Six Sisters Stuff, Kitchen Fun with My 3 Sons, Doodles and Stitches, Simply Sweet Home, Alli 'N Sons, My Turn For Us, The Shabby Nest, Twinkle in the Eye, Sugar and Dots, Miz Helens Country Cottage, Delightful Order, REAL Housewives of Riverton, A Little Nosh, The Brambleberry Cottage, Michelles Tasty Creations, The NY Melrose Family, Fireflies and Jellybeans, Lady Behind the Curtain, The Kings Court IV, First Home Love Life, Mommy By Day Crafter By Night, A Bowl Full of Lemons, Pinkapotamus, You Are Talking Too Much, Watch Out Martha, Cornerstone Confessions, Gingersnap Crafts, Savvy Southern Style