Jane's Pecan Pie

1 piecrust 9”

1-cup caro syrup light

1-cup sugar

3 eggs

1 tsp vanilla

1-cup (plus) pecans chopped

Pre-heat the oven to 300-degrees.

Whip eggs and sugar together till frothy then add caro syrup.

Crush pecans.  Pour pecans into bottom of pie then add mixture.  Nuts will rise to top.

Bake for 1 hr (test for center setting like jello)

 

Set pie aside to cool and serve. 

Option: serve with homemade whipped cream.

Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. 
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. (The eggs work as your leavening agent in this recipe, so do not skip this step.) The mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.  Let cool completely before cutting. 

 Enjoy!

“Grandma’s” Buttermilk Cornbread

Ingredients

Crisco – to grease pan

2/3 cup white sugar

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup butter

2 eggs

1 cup buttermilk

Directions

Preheat oven to 400 degrees.  Grease a 10 inch cast iron skillet.  Put it in the oven to heat thoroughly while you are mixing batter.

Mix all dry ingredients in large mixing bowl.  Melt butter.  Quickly add eggs and beat until well blended.  Combine with dry ingredients in bowl.  Add buttermilk and stir until well blended and few lumps remain in batter.  Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes; the cornbread should be crisp on the edges and golden brown on top.

NOTE:  If you want cornbread, but do not have buttermilk, mix 1 cup of milk with 1 Tbs of lemon juice.  Let stand 5 minutes.  Use in recipe.

Peanut Butter-Chocolate Heaven

These are super easy and have good, healthy ingredients.  They make a great treat or dish to bring to a dinner.

• 1 cup peanut butter

• 2/3 cup honey

• 1/2 cup coconut oil (no substitutes)

• 3/4 unsweetened cocoa or 1 1/2 cup dark chocolate chips

Place all ingredients in a medium, heavy bottomed sauce pan.  Slowly melt above ingredients together and then add:

• 2 cups rolled oats (not instant)

• 3/4 cup raisins   or dried cranberries (optional)

Line pan with foil for easy removal.  Pour into 13x9 inch pan and chill for an hour or more until firm. Cut into squares.  

(Store in refrigerator)

Summer Vegetable Tian

(A 'Tian' is a dish with thin sliced roasted vegetables topped with cheese and top browned)  This is excellent with grilled steak, chicken or fish.  It's very summery tasting and colorful.

Ingredients:

1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp dried thyme
1 cup shredded Italian cheese
Sea Salt 
Fresh ground pepper

Directions:

1. Preheat the oven to 400 degrees. Dice the onion and mince the garlic. Saute in a skillet with olive oil until softened (about five minutes).

2. While the onion and garlic are sauteing, thinly slice the vegetables.

3. Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the sliced vegetables in the baking dish standing on their sides - like coins, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Crockpot Beef And Broccoli

This recipe is excellent and simple!  Really great flavor - better than take out.

Ingredients

·         1 pound boneless beef chuck roast, sliced into thin strips (I used boneless beef ribs and sliced them very thin while they were partially frozen)

·         1 cup beef broth

·         ½ cup soy sauce –( or GF soy sauce)

·         ⅓ cup brown sugar or honey

·         1 tablespoon sesame oil

·         3 garlic cloves, minced

·         2 tablespoons cornstarch

·         2 tablespoons cooled sauce from the crock pot after being cooked

·         1 lb Fresh broccoli florets (blanched)

·         Hot cooked rice 

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 5-6 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.

4. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

5. Add broccoli to the crock pot. Stir to combine.

6. Serve over hot cooked rice.

Crock Pot Swedish Meatballs

• 1 1/2 c. fresh bread crumbs (GF if you are GF)
• 1 1/2 lbs. ground chuck
• 2 eggs
• 1 3/4 tsp. salt
• 1/8 tsp. cardamom, optional
• 1/8 tsp. pepper
• 2 tbsp. flour  (GF All purpose if you are GF)
• 1 c. milk or cream
• 1/2 lb. lean ground pork
• 1 med. onion, chopped fine
• 1/8 tsp. nutmeg
• 10 1/2 oz. can beef consomme or broth
• 2 tbsp. butter, melted
• 1/4 tsp. allspice

Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1 inch balls. 

Place on broiler pan and bake for 15 minutes at 400 degrees. Put browned meatballs in Crock Pot. Add 1/2 can beef consomme or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours). 

To thicken gravy, turn Crock Pot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consomme and pour into Crock Pot. Cook until thickened, about 45 minutes.

Serve over buttered noodles or rice.

Greek Moussaka

6 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground lamb or beef
1 small can tomato paste
1 can petite diced tomatoes
1/4 tsp cinnamon
1/4 teaspoon ground allspice (I use whole allspice and crush with a mortar and pestle as it gives an excellent flavor)
1 teaspoon salt
Fresh-ground peppercorns
1 eggplant, large, peel and slice 1/4-inch thick
4 ounces cream cheese
1/4 cup milk or half and half
1/4 cup grated Parmesan

Heat the broiler. In a frying pan, heat 1 tablespoon olive oil. Add onion and garlic, cooking until they begin to turn translucent. Add lamb and cook until  meat browns lightly. Stir in the tomato paste, tomatoes, cinnamon, crushed allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce the heat. Simmer covered, about 10 minutes.  

 

Lightly coat both sides of the eggplant slices with the remaining oil and season with salt and pepper. Put the eggplant on a foil coated baking sheet and broil until browned. Turn and broil until browned on the other side.  

 

In a small pan, combine the cream cheese, milk, pinch of salt, and a pinch of pepper. Slowly cook over low heat until just melted.  

 

Spray a small casserole or  8-by-8-inch baking dish. Layer half the eggplant then half the meat sauce in the pan.  Top with half the Parmesan. Repeat with the rest of the eggplant, meat sauce, and Parmesan. Spoon cream-cheese sauce on top; bake for 30 minutes.  If top is not toasted brown, broil until just lightly brown.

 

Let set for 5 - 10 minutes - this is important so that the casserole sets up when you slice it.  Cut and serve with a green salad. 

Easy Paella

Ingredients:

• 2 Tbs olive oil
• 1-1/2 tsp paprika
• 1 tsp dried oregano
• salt and black pepper to taste
• 1 pound skinless, boneless chicken breasts, cut into 2 inch pieces
•  
• 1 Tbs olive oil, divided
• 1-1/2 cloves garlic, crushed
• 1/4 tsp crushed red pepper flakes

• 1 cup uncooked short-grain white rice

• 1/2 pinch saffron threads
• 1 bay leaf
• 1/4 bunch Italian flat leaf parsley, chopped
• 2 cups chicken stock
• 1/2 tsp lemon, zest
•  
• 1 Tbs olive oil
• 1/2 Spanish onion, chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 pound chorizo sausage, casings removed and crumbled
• 1/2 pound shrimp, peeled and deveined  (optional - David doesn't like shrimp)

Directions:

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

2. Heat 2 tablespoons olive oil in a skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4. Gently combine the meat and seafood into the rice and serve with crusty bread - makes 4 servings.

Slow-Cooker Braised Beef Short Ribs with Ginger and Soy

Ingredients:

• 3 lb. beef short ribs, (I mixed with and without bones so I got the flavor boost of the bone while not paying for a lot of bones)
• 1 bunch green onions, white and light green portions, chopped
• 5 garlic cloves, minced- or 1 1/2 tbs minced garlic
• 1/2 oz. fresh ginger, peeled and minced
• 1/2 cup tamari or soy sauce (Tamari is Gluten Free)
• 1/4 cup honey
• Juice of 1 lime (2 Tbs lime juice)
• 1 tsp. sesame oil(or olive oil)
• 1 cup water
• 1 Tbs. olive oil
• 3 large carrots, peeled; cut into 1-inch pieces 
• 1 Tbs. cornstarch 
• Steamed Rice

In a bowl, combine half of the green onions with the garlic, ginger, tamari, honey, lime juice, sesame oil and water. 

Heat 1 tbs oil in a skillet . Add the short ribs and brown on all sides, about 5 minutes. Lightly grease slow-cooker.  Arrange short ribs on their sides in bottom of cooker.  Add carrots in and around ribs.  Pour sauce over ribs and cook for 6 hours on high.

Using a slotted spoon, transfer the ribs to a cutting board; if desired, remove the bones. Transfer sauce to the skillet or small pan and skim the fat off the sauce. Heat the sauce to a simmer and thicken with cornstarch.  Transfer the ribs, carrots and sauce to individual bowls and garnish with the remaining green onions. 

Serve immediately with steamed rice. (I used Jasmine rice - Basmati would also be good) Serves 4.