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Candy Pie

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OMGosh, I had totally forgotten about a worn recipe book that I received as part of a collection of cookbooks, back in the 60’s from my Aunt Gladys, (who I will need to tell you about after this recipe. When I was searching for a cooked chocolate frosting recipe two days ago, I went to the source of the oldies to find one. This was one that I had made so many times when I use to make a very easy one bowl chocolate cake and then would pour this frosting over it. It was quick, easy and didn’t need powdered sugar. Years ago, when I had 3 little ones and with no car, I would find myself wanting to bake but no energy to dress 3 little kids and walk to the store for powdered sugar. Isn’t it amazing the things we come up with out of necessity? And look, 40 some years later, I am still using this frosting recipe. But will wait to post that in February when I am going to post nothing by chocolate recipes each day since Feb is known as the “love & chocolate” month. But this recipe has always been a  “go to”, since it is gooey and yummy and I promise you, you won’t be “chopped” when you bake it. (I guess that only made sense if you watch “Chopped” on the Food Network, right? Here is a recipe for a unique version of pie, taken from this old book.

Candy Pie

1 unbaked pie shell (9″)

1/2 cup sugar

3 eggs, beaten

1 cup light corn syrup

1 teas vanilla

1/4 teas salt

1/2 cup peanut putter

1/2 cup semi-sweet chocolate pieces

1/4 cup flaked coconut

Gradually beat sugar into eggs. Mix in remaining ingredients except chocolate pieces andy coconut in order given, blending thoroughly. Pour into pasty shell. Bake at 300 for 45 min. Place chocolate pieces in circle in the center of hot pie; spindle remaining chocolate pieces around edge of pie. Fill remainder of top with coconut and bake for about 5 more minutes to set this into pie. Cool and serve with whipping cream.

Since I brought up my Aunt Gladys, or as we knew her, Aunt Gladie, I feel the need to share this story with you. My aunt was as wide as she was tall, bless her heart. (guess she ate too much Candy Pie, after all, she did give me these cookbooks.)

She used to drive down from Ardmore, OK to see us in Corpus Christi after her husband passed away. My mom and I would usually meet her halfway and then I would ride with her on in to Corpus. One year, she decided that my mom , Hope, and I should drive to meet her in Dallas where she would treat us to lunch and go see the “Neiman Marcus” store. We were so not Neiman ladies, as my aunt made all her clothes as back then they didn’t have “Pretty Plus” size stores and her dresses were made out of sometimes flour sacks or very inexpensive material that usually consisted of lots of little flowers all over the material. Aunt Gladie was a fabulous lady, always laughing and could always bring a smile to others. She had a heart of gold and everyone loved her. But……she wasn’t a very pretty lady, on the outside, so she would get quite a few stares from people that didn’t know her because of her size. I am telling you this so you can get the picture in your mind. 

My mom and I (I am about 5 at this time) drive to Dallas and we meet her at the Neiman’s downtown Dallas. My mom is absolutely amazed at all the gorgeous dresses and displays that we were not use to seeing in the Sears Depart store in Corpus.

While she and Aunt Gladys were oohing and aahing over all the pretties, I managed to slip away and I found a gorgeous little stuffed animal. I came to show it to them and carried it around the store while they looked at all the pretties. When it was time to leave, my mom told me that I would have to put it back as we could not afford to buy the stuffed toy. I stomped my precious little foot and said, “no” I want it and I ran off through the store determined not to give it up. Well, my mother was so embarrassed by my fit that it was Aunt Gladie who began to run all over Neiman’s chasing me and trying to get me to give it back. When my aunt became so winded from chasing me and tired from getting lots of stares from all the “pretty people” she just stopped. Seeing that she wasn’t getting anywhere with talking me into giving the toy back, she went back to my mom and said, “you know, Hope, she will be 5 only once, I say, let’s give in and get her the stuffed dog.” I will pay for it…..well, as you can see, I learned something that day.

If you really want something, cause a scene, run and cry, you usually get what you want. It is a lesson I have carried into my marriage today and it still works. Gotta run….Randy is taking me shopping! 

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Baking, Math & Grandkids

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It finally happened. Last night, I was sitting there watching Wheel of Fortune (oops, I mean Extra,makes me sound much more hip)) when my phone rings and my grandson is FaceTiming me. I answered and out popped out of his mouth, “Nana, can you help me, I have a problem” Well, you can imagine the feeling that set in. It was finally happening; grandchildren, running to their Nana for problem solving. Before he could actually state what he needed, I had visions of questions that I thought might pop out of his precious little mouth, such as, “Nana, there is a pretty girl in my class who I want to impress, what should I do, or Nana, my parents don’t understand me, can I talk to you,” well, I was preparing to pour out my heart to him when I hear, “nana, what is 1/2 of 3/4 cup”. It wasn’t quite the problem that I thought might be coming for me to solve, but when he started talking, I discovered that if he were making cookies that called for 3/4 cup flour, he thought, he would go to the baker in the family, Nana. Still, it was enough to swell my heart with pride that he thought of me as the baker of the family. Immediately I began to ask questions such as, what kind of cookies are they and if the recipe makes 2 dozen, 3/4 cup flour will most assuredly not be near enough flour and what are you baking the cookies for. All these questions I began to throw his direction when I thought, “I should just answer his little question so I began to throw out there how I divided 3/4 cup anything. I fill up the cup with 3/4 cup of whatever ingredient it calls for and then spoon out what is needed to make it look like I finally have what looks like 1/2 of 3/4…when I saw the “rolling of his eyes”. I thought, oops, that didn’t sound very cool, so I threw in, “well, I sometimes just google the question to get the answer” that’s when his dad grabbed the iPad away from him and looked me straight in the eye and said, “MIL (mother in law) he is trying to do a math equation, there are really no cookies, he cannot use google and we have no measuring cups, as we live on boxed macaroni and cheese and frozen pizzas”.  Well…..i couldn’t believe that they really were not baking. I was so disappointed. A nana’s dreams shattered once again. I am signing off the blog to go online and take a refresher course in general math…..just in case I get another chance to redeem myself. But seriously, wouldn’t it really be easier to just google the question? 

Casseroles · Daily Thoughts · Vegetables

Sauteed Brussels Sprouts & Mushrooms With Crispy Prosciutto

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Over the last 3 days I have been in such a baking mood. I have made 2 cakes, a big batch of chocolate/pistachio biscotti and a pecan pie. Over the holidays, the only dessert that I did not make, even though I couldn’t get the picture of it out of my head, was pecan pie. So I finally got a piece of homemade pecan pie. It was about 7 p.m. last night and because it was Fri night and we think that we cannot watch Shark Tank without sitting with a plate of a great dessert on our laps, I jumped up and knew that this was the night. I was not going to let another day go by without having my “once a year” piece of pecan pie. I don’t like it because of the pecans, in fact, I don’t put but about 1/2 cup of finely crushed pecans. I love it because of the gooey middle. I only put the small amount of pecans on it because I don’t want people to think that I’m crazy for saying I love pecan pie, when actually there would be no pecans in it. Last night was amazing….Shark Tank and pecan pie…..Randy reminded me that years ago, we described our nights as “amazing” because of something else, now it’s the dessert and fav tv shows that dictate how we rate the nights….Hum……well, maybe we will talk about that at another time. Now, for the recipe that I began to post. Pecan Pie is not my only love, I have come to truly appreciate and love Prosciutto..Because my oldest, Jason, taught me that fresh brussels sprouts were totally different than frozen ones, I use only the fresh now. This is a great accompaniment to any meat dish, or as a main dish with a salad and bread..

4 tables olive oil, divided

2 (3.5 oz) packages prosciutto, chopped

2 1/2 lbs fresh brussels sprouts, halved

2 (8 oz) packages baby portobello mushrooms

1/2 cup balsamic vinegar

1 tables minced garlic

1 tables sugar

1 teas onion powder

1 1/4 teas salt

1/2 teas pepper

In a large skillet, heat 2 tables olive oil over medium heat. Add prosciutto, cook for 12-14 min, stirring constantly, until browned and crispy. Remove from skillet and set aside, reserving drippings.

Increase heat to medium-high. To skillet, add remaining olive oil, sprouts, mushrooms, vinegar, garlic sugar, onion powder, salt and pepper. Cover and cook for 5 min. Remove cover and continue cooking for 10 min, stirring frequently. Stir in prosciutto. Serve hot.

*Recipe is taken from Southern Lady Magazine

Meats · Soups

Green Chile Stew

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Since I have overdosed on chocolate biscotti and chocolate cookies yesterday, I thought today I would eat something a little more healthy and something that does not have chocolate in it. When I saw this in my new FoodNetwork magazine, I knew I had to make it. Makes those cold evenings in the kitchen smell so good and it is one of my hubbies favorite soups.

2 tables veggie oil

3 pounds boneless pork shoulder, diced (or you can use cup up pork chops)

1 large white onion, diced

1 1/2 cups diced Hatch or Anaheim chile peppers

1 small green bell pepper, diced

1 small red bell pepper, diced (have you ever noticed that some recipes always say, “diced” while others always say “chopped finely” But…..I think you can take your pick of whether you want to dice or chop.)

4 garlic cloves, minced

4 cups chicken broth

1 pound yukon gold potatoes, peeled and…..you guessed it, “diced”

2 (15 oz) cans white hominy, drained and rinsed

1 large bunch cilantro leaves, chopped (hum…guess they decided they were tired of dicing)

2 tables cornstarch

Flour tortillas, warmed for serving

Heat 1 tables veggie oil in a large dutch oven over medium-high heat. Sprinkle the pork with 1 teas salt. Working in batches, cook the pork, stirring, until browned about 5 minutes.

Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 table oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring until softened which will be about 7 minutes.

Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered until the pork is tender. About 30 minutes to 1 hour.

Increase the heat to medium high and bring the stew to a low boil. Add potatoes and hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teas salt. Cook, uncovered, stirring occasionally, until potatoes are tender and the stew is slightly thickened. About 30 minutes.

Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring, occasionally, until the liquid thickens. About 5 more mins. Serve with tortillas.

 

Chocolate · Desserts

Nutella Brownies

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Can you think of any greater combination than Nutella and brownies? All last week in Chicago, everywhere we went to eat, they had crepes with bananas, Nutella and whipping cream. I did actually resist getting that for dessert. Actually I didn’t resist, Randy doesn’t like Nutella (can you believe that) and since I didn’t want to gain so much weight  where I wouldn’t fit in the airplane seat, I shared a dessert with him instead. When we get home, there is my new Southern Lady magazine just waiting for me. Last night, sitting by the fireplace and leafing through the new magazine, lo and behold, I turn the page to find this amazing little wonder of a recipe. Am going to make some tonight.

1 cup butter

5 (1 oz) squares unsweetened chocolate, chopped

2 cups sugar

5 large eggs

2 cups all-purpose flour

1/2 teas salt

1 teas vanilla

1 (13 oz) jar Nutella

2 cups semisweet chocolate chips

1/2 cup nuts

Preheat oven to 350. LIne a 13×9″ baking pan with heavy duty foil.

In a small microwave-safe bowl, melt butter and chocolate in microwave oven on high in 30 sec intervals, stirring between each, until melted. (This should take about a minute and a half)

In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with mixer until well blended. Add eggs, one at a time (sometime I am going to be a rebel and add them all at once to see what happens, after all, how do the eggs know they are being mixed one at a time?), beating well, after each addition. Add flour, salt and vanilla, beating until just combined. Add Nutella and chocolate chips mixing until combined. Spread batter into prepared pan. Sprinkle top of batter with nuts.

Bake for 30-40 min or until a wooden pick inserted in center comes out still slightly stickily. Be careful not to over bake. I would start checking at 28 min and check every 3 minutes. Let cool completely in pan and cut into squares. Drizzle a little caramel on plates before placing brownie and top with ice cream or whipping cream.

Uncategorized

Jet Lag

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Well, for those of you who looked at the blog already today, you probably wondered what in the world I was doing! I titled the recipe Fiesta Chicken Pasta and then gave the recipe for vegetable soup! All I can say is that I guess getting home from Chicago at 1 in the morning  made me a little more tired than I thought.  I certainly am blaming the mistake on that and will not even THINK about the fact that it is just getting old! Absolutely not! Just jet lag!

Chicken · Meats · Soups · Vegetables

Vegetable Soup

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I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.

3 quarts chicken broth

2 lbs red potatoes, cut into 2″pieces

1 lb carrots, cut into 1″ pieces

1 large onion, cut into 1″ pieces

1 stalk celery, peeled and chopped

1 (2 lb) bag frozen baby lima beans

1 (1 lb) bag frozen niblet corn

1 (28 oz) can crushed tomatoes

2 (14.5 oz) cans fire-roasted diced tomatoes

3 tables garlic powder

1 1/2 tables salt

1 tables sugar

1 tables Worcestershire sauce

In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)

Daily Thoughts

Happiest Of New Years Blessings to You

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We are home from Chicago, home of the best Italian food outside of Italy. We even stopped at one of our favorite places there, Carmines and brought dinner on the plane to have tonight. There is just something special about that town. Each time we go, I seem to love it more and more. Although always glad to be home, it is hard to leave Chicago.

We met some friends of ours from Richmond, VA there, as we have done many years for New Years. We seem to go to places that have gained a place in our hearts because of the nice memories, not to mention the great food. If you travel to Chicago, check out the smaller hotels there that have such a nice ambiance to them. It was so cold, with the wind chill, some nights when we were out walking, it was 7 degrees. So every once in a while, we would duck into a store or hotel to allow our cheeks to un-thaw so we could resume our conversations. When we entered the Hilton or Marriott, although they were both lovely hotels, there was just something that made us so glad we were staying where we were staying, The Millennium  Knickerbocker, which is located 1/2 block off the Magnificent Mile. When we would walk in, after being gone, they would call us by name and it just reminded us of what hotels must have been like years ago. The rooms are small, but so quaint. When Randy stubbed his toe on the chair that was right by the bed, I did have to remind him that was just the price you paid when you wanted “quaintness”. After all, what is a stubbed toe, when you have “quaintness?”

Some of the favorite restaurants that we always have to go to are, Garret’s Pop Corn,  Carmine’s ‘, Joe’s Stone Crab, and ” Pertillo’s. This year, we decided to get out of our comfort zone and try a few new places. One of those places was called Merlot on Maple. What a delightful restaurant!!! We entered the brownstone  house and was taken directly to our table, which was upstairs on the 3rd story. Because the rooms are small, there is only 3-4 tables in each room, which created such an intimate dinner, where you could actually have a conversation without yelling to be heard. (well, almost all of us, one of us who share remain nameless still needed a little help). The owner and cook is from Bologna, Italy and makes all her own pastas. The delicacies are flown in from different regions of Italy, such as black truffle oil and mushrooms. We began our dinner with prosciutto wrapped around some type of cheese I could not pronounce, much less remember or spell, which was wrapped around asparagus and then baked. Wow, just delicious. They brought baskets of what looked like fried lasagna noodles and was lightly sprinkled with garlic and sea salt. We finished off our diner with gelato, which she makes there, coconut and chocolate. All 4 of us felt like we had been right in the heart of Italy. After dinner, we put on our face masks that made us feel and look like bank robbers, and headed out into the night. I think one reason I love Chicago is the heavy coats you have to wear. No one knows if you are a size 8 or 18 when you have those things wrapped around you. So we can just eat and eat while there and hide the new found pounds in a coat.

Times like this past week, just prove once again, that friendships, not only are made and nurtured around the table, where food is shared, but the memories that are made are priceless. We just have to remember to take the time to sit and visit with one another. Even though it had been 5 years since we have seen these friends, it was like we had been with them every day the last 5 years. We rang out the old year, thankful for God’s blessings of so much He has given to us, new family members, new adventures, health,although losing a parent, which was very sad,  but knowing that he is enjoying his life, that is now free from pain and disabilities.

We began 2013, encouraged that we had been reminded on this trip that true friendships are everlasting.

We began 2013 encouraged that we still had the stamina and strength to walk and walk and walk, in the bitter cold.

We began 2013 encouraged that our health allows us to enjoy great food and great adventures.

But most of all, we begin 2013, encouraged by all of our family and friends and what a blessing each one  is to us. Happy New Year. I’m back home and will resume sharing new and great recipes…tomorrow. Right now, I’m going to sit and finish up the last of our Garrett’s carmel popcorn with a glass of Dr. Pepper.

Chocolate · Daily Thoughts · Desserts

Cinnamon Brownies

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These brownies take a normal brownie to the next level. Took them to art class today and everyone loved them and wanted the recipe. When I told them to just make  your favorite brownies recipe (and yes, if you are like my husband, Frosty, who loves even the Duncan Hines box brownies) just add 1 1/2 cup cinnamon flavored chips to the batter. I buy the chips at Walmart and I used to see them at Tom Thumb at Christmastime. In years past, because they weren’t always available at other times of the year, I would buy a dozen or so packages and freeze them so I could have Cinnamon brownies whenever I wanted. They just add such a great flavor to the brownie. Then just sprinkle sugar over the brownies when they come out of the oven.

We are leaving to spend Christmas with some of our kids tomorrow so please have a wonderful and blessed Christmas. Remember, it is not what you cook that keeps family coming back, it is the love in which you serve the food  that keeps them wanting to come back. So love on family and friends this season, it will bless your heart. Merry Christmas!  Remember the reason for the season! Thank you Jesus for coming to this world as a babe wrapped in swaddling clothes to save us from our sins….Noel

Desserts

Pecan Cheesecake Bars

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Yesterday I had an Christmas Cookie & Chat Open house. These cheesecake bars were the hit of the day. It’s interesting to me that each year we do this, there seems to always be one item that gets all the attention. Last year it was the Meltaways and this year, the Cheesecake Bars. Out of over 40 ladies who attended, more than half wanted the recipe. So here it is. It combines the flavor of cheesecake and pecan pie, which truly is a great combination.

1 1/2 cups flour

1 1/2 cups firmly packed light brown sugar, divided

1/2 cup cold butter (1 stick)

1 1/2 cups finely chopped pecans

2 (8 oz) softened cream cheese

1/2 cup sugar

1/2 cup milk

2 teas vanilla

1/2 cup light corn syrup

1/2 cup butter, (1 stick) melted

3 large eggs, lightly beaten

Preheat oven to 350.

In a medium bowl, combine flour and 3/4 cup of the brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Press mixture evenly in bottom of a 13,9 inch baking pan, bake for 10 min. Set aside to cool while preparing the cream cheese mixture.

Beat at medium speed until smooth: cream cheese and granulated sugar. Beat in milk and vanilla until combined. Pour over cooled crust and bake for 12-14 min. Remove from oven and cool while preparing the pecan mixture.

In a medium bowl, combine 3/4 cup brown sugar, corn syrup, melted butter and eggs. Stir in the pecans. Pour over cream cheese mixture and return to oven and bake for about 40 min, or until middle feels “set” to the touch. Cool and place in fridge until ready to cut into bars. If leaving in fridge, be sure to cover the bars, after they have cooled completely.