The first time I decided to make a pecan pie, I was amazed at how simple it was. This is the Karo Syrup recipe.
1 cup Karo Light Corn Syrup
3 eggs
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1 1/2 cups (6 ounces) pecans (I use a mixture of chopped and halved pecans)
1 9 inch unbaked pie crust (I use Pillsbury pie crust dough and a glass pie plate)
Preheat oven to 350 degrees. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. If pie crust is overbrowning, cover edges with foil. Cool for 2 hours on wire rack before serving.
Wednesday, November 25, 2009
Pumpkin Pie
This is Libby's famous recipe, except I use pumpkin pie spice. I love pumpkin pie and it's so easy to make.
3/4 cup sugar
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin
12 oz can evaporated milk
1 unbaked 9 inch pie shell (I use Pillsbury pie crust dough and a glass pie plate)
Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If pie crust is overbrowning, cover edges with foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3/4 cup sugar
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin
12 oz can evaporated milk
1 unbaked 9 inch pie shell (I use Pillsbury pie crust dough and a glass pie plate)
Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If pie crust is overbrowning, cover edges with foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Peanut Butter Cup Pie
This pie is fantastic! Just the right amount of peanut butter and chocolate.
Chocolate Pie Crust
15 Oreos, crushed
1/4 cup butter, melted
Mix Oreos and butter and press into 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
Pie Filling
4 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
8 oz carton of Cool Whip, thawed
4-6 Reese's Peanut Butter Cups, chopped
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Sprinkle bottom of pie crust with 2 or 3 chopped peanut butter cups. Spoon pie filling over crust. Top with remaining 2 or 3 chopped peanut butter cups. Cover. Freeze until firm.
Chocolate Pie Crust
15 Oreos, crushed
1/4 cup butter, melted
Mix Oreos and butter and press into 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool completely.
Pie Filling
4 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
8 oz carton of Cool Whip, thawed
4-6 Reese's Peanut Butter Cups, chopped
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Sprinkle bottom of pie crust with 2 or 3 chopped peanut butter cups. Spoon pie filling over crust. Top with remaining 2 or 3 chopped peanut butter cups. Cover. Freeze until firm.
Thursday, November 19, 2009
Taco Sauce
I think this taco sauce is much better than the store bought stuff in a jar.
8 oz can tomato sauce
1/3 cup water
1/4 tsp chili powder
1/4 tsp onion powder
1 Tbsp white vinegar
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp sugar
1/4 tsp cayenne pepper
1 1/2 tsp cumin
1/2 tsp garlic salt
Combine all ingredients in a small sauce pan and simmer over low heat for 15-20 minutes. Remove from heat. Cool and serve or refrigerate.
8 oz can tomato sauce
1/3 cup water
1/4 tsp chili powder
1/4 tsp onion powder
1 Tbsp white vinegar
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp sugar
1/4 tsp cayenne pepper
1 1/2 tsp cumin
1/2 tsp garlic salt
Combine all ingredients in a small sauce pan and simmer over low heat for 15-20 minutes. Remove from heat. Cool and serve or refrigerate.
Taco Meat
Here's the tasty recipe I use when I'm preparing tacos. (Be sure to serve the tacos with a yummy taco sauce.)
1 lb ground beef
1/4 cup flour
1 Tbsp chili powder
1 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin
1/2 cup water
Brown beef in a large skillet. Drain fat if necessary. Reduce heat and sprinkle flour and seasonings over meat and mix well. Add water and stir again. Simmer for 10-15 minutes. Remove from heat and serve.
1 lb ground beef
1/4 cup flour
1 Tbsp chili powder
1 tsp salt
1/2 tsp paprika
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin
1/2 cup water
Brown beef in a large skillet. Drain fat if necessary. Reduce heat and sprinkle flour and seasonings over meat and mix well. Add water and stir again. Simmer for 10-15 minutes. Remove from heat and serve.
Wednesday, November 18, 2009
No Bake Chocolate Peanut Butter Cookies
These are my all time favorite cookies and have been since I was a little girl.
2 cups sugar
1/2 cup milk
1 stick butter
4 Tbsp unsweetened cocoa
1/2 tsp salt
3 1/2 cups quick cooking oatmeal
1 tsp vanilla
1/2 cup peanut butter
Combine sugar, cocoa, milk, salt, and butter in sauce pan and bring to a boil. Boil one minute. Remove from heat and add peanut butter, vanilla, and oatmeal and mix well. Drop by tablespoonfuls on foil or parchment paper and let cool.
2 cups sugar
1/2 cup milk
1 stick butter
4 Tbsp unsweetened cocoa
1/2 tsp salt
3 1/2 cups quick cooking oatmeal
1 tsp vanilla
1/2 cup peanut butter
Combine sugar, cocoa, milk, salt, and butter in sauce pan and bring to a boil. Boil one minute. Remove from heat and add peanut butter, vanilla, and oatmeal and mix well. Drop by tablespoonfuls on foil or parchment paper and let cool.
Artichoke Chicken
This is one of my husband's favorite meals. I often cut the chicken into bite sized pieces, double the sauce ingredients, and serve it over noodles.
1 15 oz can artichoke hearts, drained well and chopped
3/4 cup grated Parmesan cheese
1/3 cup mayo
1/3 cup sour cream
4 boneless chicken breasts
garlic powder
pepper
Preheat oven to 375 degrees. Mix artichokes, cheese, mayo and sour cream in a bowl. Place chicken in a greased baking dish and season with pepper and garlic powder. Pour artichoke mixture evenly over chicken. Bake uncovered for 30 minutes or until chicken is done. Serves 4.
You can view the original recipe here.
1 15 oz can artichoke hearts, drained well and chopped
3/4 cup grated Parmesan cheese
1/3 cup mayo
1/3 cup sour cream
4 boneless chicken breasts
garlic powder
pepper
Preheat oven to 375 degrees. Mix artichokes, cheese, mayo and sour cream in a bowl. Place chicken in a greased baking dish and season with pepper and garlic powder. Pour artichoke mixture evenly over chicken. Bake uncovered for 30 minutes or until chicken is done. Serves 4.
You can view the original recipe here.
Tuesday, November 17, 2009
Pumpkin Banana Bread
I conveniently had all the ingredients to try this bread tonight. It turned out yummy ... definitely a keeper.
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 medium) very ripe banana, mashed
1/3 cup vegetable oil
Preheat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, white sugar, brown sugar, banana and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture. Spoon into prepared pan.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
You can view the original recipe here.
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 medium) very ripe banana, mashed
1/3 cup vegetable oil
Preheat oven to 350 degrees. Grease and flour 9 x 5-inch loaf pan.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, white sugar, brown sugar, banana and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture. Spoon into prepared pan.
Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
You can view the original recipe here.
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are fantastic (I've made them many times) and they would be a nice addition to any Thanksgiving feast.
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup canned pumpkin
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 cup milk chocolate chips (not semisweet)
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray.
Using a mixer, beat butter until smooth. Beat in the white and brown sugars until mixture is light and fluffy. Beat in egg, then mix in vanilla and pumpkin. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake for about 15 minutes, or until the cookies are browned around the edges. Let cookies cool for 2 minutes on baking sheet, then transfer them to cool completely on a wire rack. (Makes about 30 cookies.)
You can find the original recipe on foodnetwork.com.
1 stick butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup canned pumpkin
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 cup milk chocolate chips (not semisweet)
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray.
Using a mixer, beat butter until smooth. Beat in the white and brown sugars until mixture is light and fluffy. Beat in egg, then mix in vanilla and pumpkin. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake for about 15 minutes, or until the cookies are browned around the edges. Let cookies cool for 2 minutes on baking sheet, then transfer them to cool completely on a wire rack. (Makes about 30 cookies.)
You can find the original recipe on foodnetwork.com.
The Unorganized Cook
I'm creating this blog because I love to cook and bake and I frequently experiment with new recipes. This drives my husband a bit crazy because there are many tasty dishes he's only seen once, mostly due to my lack of organization. This blog is my attempt to organize the various recipes that I've tried (or will try) so I can weed out the bad ones and have a handy, organized list of the good ones. Hopefully at some point in the future when I'm pressed for time or I'm not inspired to go searching for a new recipe (and all it's looking like my family is going to get for dinner or dessert is cereal), I can relax and choose one of the tried and true recipes I've already posted on this blog. It's good to have a goal, right?
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