Friday, March 18, 2011

Praline Graham Cracker Treats

I found this recipe in Belleman's Church Cookbook about 15 years ago.  Been making them ever since.  Fast and easy and little clean up.

Pralilne Graham Cracker Treats

¼ lb butter
½ c brown sugar
graham crackers
½ c chopped pecans (or walnuts are yummy too) 

Line cookie tray with aluminum foil.  Cover with graham crackers.  Place butter and brown sugar in a saucepan and bring to a boil for two minutes.  Pour over graham crackers, covering entire surface and sprinkle with chopped pecans.
Bake 8 min in preheated 350° oven.  Remove and cut into squares immediately.  Cool 2 hours and store in airtight container.
 My kids eat them warm because they won't wait.

Sunday, March 13, 2011

Corned Beef and Cabbage in the Pressure Cooker

Corned Beef and Cabbage in the Pressure Cooker

1 Corned Beef Brisket w pickling packet
1 head of cabbage rough chopped
4-6 red potatoes, rough chopped
1-2 onions, rough chopped
1 bag carrots rough chopped

Throw your corned beef brisket, the contents of the packet into the pressure cooker and half fill with water.  Cook on meat setting for 60 mins.  When the pressure comes down, open it up and throw the veggies in.  Cook on veggies setting for 5 mins.

The food flavors the water in a pressure cooker, no need to add sodium rich broths.

That was easy!  Yum.  My step daughter loves loves loves this and misses it since moving to Upstate NY.  She is making it today herself for the first time.  You go girl!

Caramel Pecan Pie

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This pie is quick to make and my family loves it. He asked me to make him two, to take to work.  I am working on that right now.

For the pie crust snobs....see below!

Caramel-Pecan Pie

Prep: 20 min., Bake: 38 min., Cook: 7 min.

1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.



quite frankly any moron can....but in a pinch, these prepared refrigerated one's are just as good and super handy to have around...and who has time for pie crust making, there is exercising to be done, don't forget, if you are going to eat the good things in life...ya better make damn sure you are working it off! 

I have heard it before when someone sees I use the Pillsbury one's, "mine are better, I make them homemade" Bullshit, I tasted yours and its not any And I make pies all of the often are you rolling out pie crusts? And I exercise 5-7 times a week...raise my kids, homeschool, grow a big garden that supplies not only my family but extended family and friends, yard work, run a few yahoo cooking groups with over 5000 members, blog here and there and everywhere, and chat with my friends on facebook daily...should I go on? If you manage to do all those things and make your own pie crust all of the time, good for you!

So if you want to brag about how you make your own pie crust, big fat freakin'raspberries to ya...GET A LIFE!

I can make them too...but just feel there are more important things in life, and if Pillsbury wants to do the work for me...Thanks Pillsbury!