Pecan Pie

Crust
1 Pillsbury refrigerated pie crust, softened as directed on box
Filling
1/3 cup packed brown sugar
1 1/2 teaspoons all-purpose flour
1 1/4 cups light corn syrup
1 1/4 teaspoons vanilla
2 tsp cinnamon
3 eggs
1 1/2 cups pecan halves or broken pecans
2 tablespoons butter or margarine, melted




DIRECTIONS
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, mix brown sugar, cinnamon, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan.
3. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

broiled tuna steak

from cooks.com

4 tuna steaks, about 1 inch thick (2 lbs. total weight)
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme, chopped or 1 tsp. dried
1 tsp. fresh grated or dried powdered ginger
1 sliced clove garlic
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
2 tbsp. olive oil

In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil.
Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.

Fruit Wine Spritzer

I had a really good drink at Tryst (grapefruit-ginger wine spritzer, so this is an adaptation of it. I tried a bunch of fruit (like blueberries and raspberries), but according to friends, the strawberry and grapefruit taste the best.

Ingredients:
1. 3 cups Reisling
2. 1/2 pint of chopped strawberries OR 1/2 pink grapefruit (freshly squeezed)
3. 3 cups ginger ale

Directions:
Combine all ingredients in blender with ice. Serve chilled.

Spiked Hummus

Adapted from Tommy's (Cleveland, Ohio):

Ingredients:
1. 1 container regular hummus
2. 1/4 onion chopped
3. 1/4 green pepper chopped
4. 1/4 tomato chopped
5. a handful of black olives
6. bbq sauce (to taste)
7. 2 tbsp sour cream
8. 1/2 cup sharp cheddar cheese


Directions:
Pre-heat oven to 350 degrees. In a small baking dish, combine hummus with peppers, olives, onions, and tomato. Spoon on BBQ sauce and cheese. Bake until warm & cheese melted (make sure it doesn't get hard. Top with sour cream and serve with wheat pita bread.

Chocolate Cupcakes

Ingredients:

1 cup unsalted butter, softened
1 cup superfine sugar
1 1/2 cups self rising flour (I've used all purpose and it's been fine)
1 tbs baking power
4 tbsp Ghiradelli sweetened cocoa (you can get this in hot chocolate aisle or baking isle)
4 egs
1 tsp. vanilla extract

Directions:
- pre heat oven to 350
- prepare cupcake trays with liners (makes about 18)
- cream sugar and butter.
- add eggs, and vanilla
- mix dry ingredients (flour, sugar, cocoa, baking powder) in separate bowl and gradually add them into the creamed mixtures
- spoon batter in cupcake trays and bake for 18 minutes

chocolate buttercream frosting

ingredients:
1/3 cup unsalted butter
1 1/3 cup confectioners sugar
1/4 cup Dutch-process cocoa power
1 tbsp milk
a handful of semi sweet chocolate chips (to taste)
1 splash of imitation vanilla flavor

directions:
in medium bowl, beat butter until softened
stir in sugar and cocoa and beat until well combined
melt in chocolate chips
add milk and vanilla and beat until soft and fluffy

variations (do one of the following:

1. store in a few tablspoons of nutella for chocolate-hazelnut
2. instead of milk, add prepapre espresso for chocolate-mocha
3. to make it taste more fudgey, add melt 1/4 cup semi sweet chocolate chips
4. use 1/8-1/4 cup andes mint chocolate baking chips (available seasonly) for mint chocolate chip frosting

vegetarian chilli

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, shopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1 package frozen boca ground beef
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
optional:
cheese, sour cream, and hot sauce

Preparation:
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, Boca ground beef, , garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, untilmixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve with cheese, sour cream, and hot sauce (I prefer chalula)

vegetarian broccoli cheese soup

INGREDIENTS
1/4 cup butter
1 onion, cut into medium dice
2 teaspoons garlic powder
1/2 teaspoon ground white pepper
1 (16 ounce) package frozen chopped broccoli
1 quart vegetable broth
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
salt to taste
8 ounces shredded sharp Cheddar cheese

DIRECTIONS
Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
Season with salt to taste.

Pumpkin Pancakes

I consider pancakes and waffles to be dessert :)
INGREDIENTS (Nutrition)
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar


DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

Pumpkin Pancakes

INGREDIENTS
2 cups all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1-2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1/2 cup chopped pecans (optional)


DIRECTIONS
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, ginger and salt, stir into the pumpkin mixture just enough to combine. Stir in chopped pecans.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Apple Cobbler

INGREDIENTS (Nutrition)
4-5 cups sliced apples (1 Granny Smith, 1 Golden Delicious, 1 Gala - used variety so there would be a mix of sweet and sour)
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup butter
3/4 cup all-purpose flour



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples.
Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.