Archive | February, 2011

pecan pie

28 Feb

My boyfriend’s faaaaaavorite dessert is pecan pie. He loves it. In the summer when our local ice cream shop is open, he always gets pecan pie infused ice cream and anytime  there’s pecan pie on a menu, you better believe he orders it. For Valentine’s Day, I decided to make him a pecan pie! I went back and forth about  making the crust from scratch and finally decided on just buying a frozen crust. Making my first pie is already enough stress! I followed a recipe on the box of the Karo Syrup bottle.


Ingredients– 1 cup Karo® Light OR Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons (butter), melted, 1 teaspoon Spice Islands® Pure Vanilla Extract, 1-1/2 cups (6 ounces) pecans, 1 (9-inch) unbaked or frozen** deep-dish pie crust


1.Preheat oven to 350°F.

2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. ( I stirred forever, but couldn’t get the butter to melt into the mixture :/)

3. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. (butter still in chunks, but it’s going to melt in the oven anyway!)

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.




    The pie was yummy and really easy to make. It was a bit gooey in the middle, but I think that’s because we(he) didn’t wait long enough for it to cool before cutting into it. Next time I will actually try my hand at making my own crust.



    Chicken and Broccoli Stir Fry

    13 Feb

    I actually found this recipe on the back of my La Choy stir fry sauce container.  I was going to use my friend Tony’s recipe, but this seemed way easier. It’s actually a chicken and vegetable stir fry, but I altered it because I only want broccoli.

    Ingredients-Vegetable oil, pound of boneless skinless chicken breasts, 1.2 cup La Choy stiry fry sauce, broccoli, 2 cups of hot cooked white rice


    1.Heat 1 tablespoon of the oil in a large skillet or wok over medium heat. Add chicken, cook and stir until no longer pink. Remove from skillet and set aside.

    2.Heat remaining oil  in skilliet. Add broccoli and stir until crisp-tender.

    3. Return chicken to skillet and add stirfry sauce. Stir until chicken and broccoli are covered with sauce and hot

    4. serve with rice!

    This was the simplest, quickest dinner ever! I can’t believe I’ve never made a stir fry before! It will now be in my weekly rotation. I’ll try other variations I promise! Any combination of veggie and meat that I NEED to try?

    Chili Cheese Dip

    6 Feb

    You know how everyone has that special signature dish they take to parties? The dish everyone requests that they bring to their party? My friend Erik has amazing artichoke dip, my mom makes scrumptious meatballs, one of the girls on my roller derby team has some awesome raspberries stuffed with cream cheese deal, but me? i have nothing! I found a recipe on Gonna Want Seconds for Chili Cheese Dip. I decided to test it out and see if it would become *MY* dish. I liked it, but …I’ll just tell you after I post the recipe and pics

    Ingredients: 2-8 ounces blocks of cream cheese, 2 ounce cans chili with or without beans ( I prefer homemade when I have it otherwise I use Hormel ), 1 cup sharp cheddar-shredded, 2 green onions-chopped (optional)


    1. Preheat oven to 375 degrees.

    2. Spread cream cheese in a shallow baking dish. (SPREAD? I didn’t see spread when I actually prepared the chili. I just planted the cream cheese right in the dish. Whoops! >.<)

    3.Spread chili on top.

    4.Layer shredded cheddar over top.

    5.Bake until well heated through and cheese is melted and bubbly. Serve with corn chips. (Stand back so you don’t get trampled!)


    This recipe was easy peasy and yummy to my tummy! (Can you tell that I teach pre-k?) My only complaint is it was WAY too cream cheesy. BUT as I realized while re-reading the recipe during this post, that was my fault. I can’t believe I forgot to spread the cream cheese! If I try this recipe  again, I’ll try it with homemade chili and only one block of cream cheese. I think two blocks, even if spread out, is too much. My boyfriend on the other hand thinks this recipe is fine as is. Blocks of cream cheese and all. What a fatty!  Even though verrrry delicious, this will not be *MY* dish. I’m still on the search for a signature dish! If you have any recipe suggestions for a nice little appetizer or any recipe for that matter, please leave a comment!