Friday, November 20, 2015

Pecan Pie Bars

Love this variation of pecan pie.

And the fact that it sits on a shortbread type crust is a bonus. Love me some shortbread.

I added just enough dark chocolate chips that they didn't show up in every bite but just enough for that added extra something special. Totally optional.

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1 1/4 cups flour
5 tbsp butter, cubed
1/4 cup sugar
Pinch of salt

1 1/4 cups corn syrup
1/2 cup brown sugar
1/2 cup white sugar
3 eggs, lightly beaten
3 tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
1 3/4 cup pecan, chopped
1/2 cup dark chocolate chips, optional

Heat oven to 350*

Combine crust ingredients in a food processor and pulse until course crumbs. (Butter can also be cut into flour, sugar and salt mixture with a pastry cutter). Press evenly into a lightly sprayed 9 x 13 baking dish. Bake 14-18 minutes or until very lightly browned.

Mix together all filling ingredients except pecans and chocolate until combined. Stir in pecans and chocolate chips; pour on to baked crust.

Bake 25-30 minutes or until set. Cool. Cut into squares and serve. 

Tuesday, November 10, 2015

Creamy Chicken Corn Chowder

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I have no words. 

Seriously...I don't know what to tell ya.

It's amazing!

Linked with Foodie Friday and Weekend Potluck.

Creamy Chicken Corn Chowder

3 tbsp butter
1 onion, chopped
1 red pepper, chopped
3 slices bacon, chopped
3 tbsp flour
3 small potatoes, peeled & chopped into 1/2 inch pieces
2 1/2 cups chicken broth
2 bay leaves
1/2 tsp thyme
1 3/4 cups frozen corn
1 1/2 cups half & half, or half whole milk & half heavy cream
2 1/2 cups chicken, cooked and shredded
4 oz. extra sharp cheddar cheese, grated
Salt and pepper
Pinch of red pepper, optional

Melt butter over medium heat in a heavy pot. Saute onion and red pepper 2 minutes. Move to the sides of the pot creating a hole and add bacon to the middle. Cook stirring occasionally 2-3 minutes or until bacon starts to brown. Stir together and continue cooking 2-3 more minutes. Stir in flour and cook 2 minutes. Add potatoes and stir to combine.

Stir in broth, bay leaves and thyme. Simmer 5 minutes stirring occasionally.
Add corn and simmer until potatoes are tender 5-7 minutes.

Add half & half, shredded chicken and cheese; stir until cheese has melted. Taste for seasoning and add salt and pepper if desired, along with red pepper if using. Continue to simmer until chowder has thickened 10-15 minutes.

Wednesday, November 4, 2015

Glazed Lemon Loaf Cake

This Lemon Loaf Cake recipe is a keeper.

I've had this recipe for years and have never felt the need for any other one.
I think the secret is the lemon syrup that it soaks up prior to glazing.

Super moist with just the perfect crumb...not to mention the fresh lemon flavor.

Obviously excellent as dessert, or in my household...for breakfast with coffee.

Love it!

Linked with Weekend Potluck & Foodie Friday.

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Glazed Lemon Loaf Cake

1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided use
3 xlarge eggs
2 tsp lemon zest, apprx. 2 lemons (I used 2 1/2 lemons for entire recipe)
1/2 tsp vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice


1 cup confectioners sugar
2 tbsp lemon juice
(Stir together)

Heat oven to 350*

Grease an 8 1/2" x 4 1/4" x 2 1/2" loaf pan. Line with parchment paper; grease and flour.

Sift together flour, powder & salt. In a separate bowl whisk together yogurt, 1 cup of the sugar, eggs, lemon zest & vanilla. Slowly whisk in dry ingredients. With a rubber spatula, fold the oil into the batter making sure to incorporate well. Pour the batter into loaf pan and bake 45-50 minutes or until toothpick inserted into middle of cake comes out with little crumb.

Cook 1/3 cup of lemon juice with remaining 1/3 cup of sugar until sugar is dissolved. Set aside.

Cool cake in the pan for 10 minutes. Slowly pour the lemon/sugar syrup over the cake and allow to soak in. Cool.

Remove cake to a baking rack set over something to catch drips; pour over glaze.