Pecan Pie

By · In Old Fashioned Desserts, Pies
Pecan Pie
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Recipe type: Dessert
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Ingredients
  • 1 cup dark Kayro syrup
  • 3/4 cup sugar
  • 2 heaping tablespoons flour
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 2 tablespoons milk
Instructions
  1. Mix all ingredients.
  2. Pour into unbaked 9 inch pie crust.
  3. Bake in 350 degree oven until browned and set.
Notes

Cook time varies on this pie. After 30 minutes, check the pie. If it jiggles in the middle, cook another 15 minutes.

I always double this recipe for holiday baking.

This is one of my Mom’s recipes. She got it from her Mom.

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Mashed Mustard Potato Salad

By · In Salads
Mashed Mustard Potato Salad
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Recipe type: Salads
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Ingredients
  • 4 pounds white potatoes
  • 3/4 cup chopped white onion
  • 1/2 cup sweet pickle relish or dill pickle relish
  • 4 hard boiled eggs , chopped coarsely
  • 1cup Miracle Whip salad dressing
  • 1/4 cup yellow mustard
  • salt and pepper to taste
Instructions
  1. Peel potatoes and cut into cubes.
  2. Cook potatoes till done.
  3. Mash potatoes like you would for regular mashed potatoes, with a little milk and butter.
  4. Add all the other ingredients.
  5. Stir until mixed well.
  6. Chill for an hour before serving.
Notes

I try and make this dish a day ahead. The flavors meld together so much better.

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Taco Salad

By · In Salads, Tex Mex
Taco Salad
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Recipe type: Main Dish / Tex Mex
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients
  • 1 pound lean ground beef
  • 1 package taco seasoning mix
  • 1-16 ounce can chili beans
  • 1-16 ounce bottle French dressing
  • 1 head iceberg lettuce
  • 1 large package tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1 cup chopped tomatoes
  • 4 tablespoons sour cream
  • 1/2 cup prepared salsa
Instructions
  1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat.
  2. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet.
  3. Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes.
  5. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well.
  6. Then, add salsa and sour cream.
Notes

Serve immediately. You don’t want the chips to get soggy.

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Chicken Enchiladas

By · In Tex Mex
Chicken Enchiladas
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Recipe type: Tex Mex
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Ingredients
  • 1 medium onion , chopped fine
  • 1/2 teaspoon vegetable oil
  • salt
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 2 -8 ounces cans tomato sauce
  • 1 cup water
  • 1 pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
  • ground black pepper
  • 8 ounces light cheddar cheese , shredded (2 cups)
  • 1 -4 ounce can pickled jalapeños , drained and chopped
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • vegetable cooking spray
  • 1 lime , cut into wedges (for serving)
Instructions
  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.
  2. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes.
  3. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds.
  4. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  5. Nestle the chicken into the sauce.
  6. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes.
  7. Transfer the chicken to a plate; set aside to cool.
  8. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible.
  9. Season the sauce with salt and pepper to taste.
  10. Once the chicken is cool enough to handle, shred into bite-sized pieces.
  11. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
  12. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
  13. Spread the warm tortillas out over a clean work surface.
  14. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
  15. Lightly spray the tops of the enchiladas with vegetable oil spray.
  16. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly.
  17. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas.
  18. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  19. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
  20. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
Notes

I usually double or triple this recipe. Depends on how many people I have to serve. We have a BIG family.

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