Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
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Mahamri
Ingredients:
500gm plain flour
1/2 cup sugar
2tsp ghee /butter/Margarine
1tsp yeast diluted in a little warm water
1 1/4 cups milk
1/4 tbs cardamom seeds (hiliki)
Method:
Throughly knead flour, sugar, cardamom, ghee/ butter/ margarine, milk and yeast to form a dough.
Knead until the dough is smooth and blistered.
Let it rise once, for a couple of hours on a warm place.
Divide the dough into 4 balls.
Roll each ball into 6” circle then cut into quarters.
Put well apart on a floured board or paper and keep in a warm room for about 2hrs or until the dough is risen and becomes light.
Deep fry both sides in oil till golden brown.
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Taco Pie
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed
Preheat oven to 350 degrees F (175 degrees C).
Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
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Wendy's chili
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
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Crockpot Chicken and Gravy
Ingredients:
2lbs boneless, skinless chicken breasts
14 1/2 oz can chicken broth
2 packets of chicken gravy mix
Directions:
1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 4 hours or until chicken easily pulls apart.
2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.
3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. Thats it! Serve with the gravy over the chicken. Yum!
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Jalapeño Popper Dip ~
Jalapeño Popper Dip ~ everyone will ask for your recipe!
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.
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