Pecan Pie

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.

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.

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.

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.

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.

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.

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.