This pecan pie is very close to the oven baked pecan pie that I make. Pecan pie is one of Greg’s favorite desserts and I did not realize until recently that it would bake a in the crock pot. So, without heating up the kitchen and without keeping a close eye on the oven, you can have a delicious dessert. This is the only pie recipe that I’ve tried in the crock pot but I have plans to try more favorites. I can’t wait to try Mama’s French Coconut Pie, Aunt Sara’s Kentucky Derby Pie and even the pecan pie recipe that I’ve made for years!
When it comes to serving, I felt it was easier to spoon the pie out. I’m not sure how easy it would be to slice the pie to get a traditional piece of pie. We were so anxious to dig in and try this pecan pie that we didn’t even try.
Crock Pot Pecan Pie
- 1 uncooked pie crust
- 3 lg. eggs
- 1 c. sugar
- ⅔ c. dark corn syrup
- ½ c. butter, melted
- 1 tsp. vanilla
- 1 c. pecans, broken up
- Spray the slow cooker with nonstick cooking spray.
- Place uncooked piecrust in the bottom of the slow cooker and press up the sides about ½ inch.
- In a medium sized bowl, mix the eggs, sugar, corn syrup, butter and vanilla. Stir in the pecans.
- Pour in the crust. Cover and cook on High for 2 to 3 hours.
This is a recipe for Libby’s Pumpkin Roll. This was previously posted on Holiday Desserts as one of my favorites. I first tried this pumpkin roll years ago when I was working at Reeves and Wagner. Ed the loader man, brought this into the office during the holidays and my friend Taryn, and I had to have the recipe. You can find it everywhere now so here it is on NJSD too.
- Cake Ingredients:
- 3 lg. eggs
- 1 c. granulated sugar
- ⅔ c. canned pumpkin
- ¾ c. all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ½ tsp. ground cloves
- ¼ tsp. salt
- 1 c. finely chopped pecans
- Cream Cheese Filling Ingredients:
- 8-oz. pkg. cream cheese, softened
- 6 tbsp. butter, softened
- 1 tsp. vanilla
- 1 c. powdered sugar
- Grease a 15 x 10-inch jelly roll pan, line the bottom of the pan with wax paper and grease the wax paper, set aside. Preheat oven to 350°F.
- In a medium bowl combine flour, baking soda, cinnamon, and salt, set aside.
- In a large bowl beat eggs, sugar, and pumpkin. Add flour mixture and mix well.
- Pour mixture into prepared pan and spread evenly. Sprinkle with chopped pecans.
- Bake at 350°F for 20 - 30 minutes or until done.
- Sprinkle a large kitchen towel with about ¼ cup powdered sugar, turn cake out on towel. Remove wax paper. Roll tightly in the towel. Let cool rolled in the towel.
- Beat cream cheese and softened butter with an electric mixer. Add powdered sugar and vanilla and beat until smooth.
- Unroll cake and spread cream cheese filling evenly on cake. Roll cake, wrap in plastic wrap and store in the refrigerator. Slice with a serrated knife to serve.
Pumpkin is one of the official flavors of fall. Maybe even number one, but you know I’m a fool for apples, and I feel like I’m cheating if I personally give pumpkin the number one spot! When fall rolls around you begin seeing pumpkin spice lattes, pumpkin pudding, pumpkin doughnuts, pumpkin bagels…pumpkin everything! Pumpkin is a great food source. It works well in sweet and savory dishes. It is rich in vitamins and minerals and is low in calories. You can even eat the seeds.
These pumpkin doughnut muffins are not low in calories, but they are fantastic! This recipe was shared with me by my friend, Loretta. This is a simple recipe and easy enough to mix together and bake before work or school and perfect to grab on the go. They are loaded with flavor and taste just like a doughnut! In my opinion they are perfect with a cup of coffee on a cool fall morning.
Pumpkin Doughnut Muffins
- 1½ c. all-purpose flour
- 1½ tsp. baking powder
- 1 tsp. pumpkin pie spice
- ½ tsp. salt
- ½ c. granulated sugar
- 1 stick butter
- 1 lg. egg
- 1 c. canned pumpkin (not pie filling)
- 1 tsp. vanilla extract
- ½ c. milk
- ½ c. sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 stick butter, melted
- Preheat oven to 350°F. Grease the muffin cups of a muffin pan. (Do not use paper liners)
- In a mixing bowl, stir together flour, baking powder, 1 tsp. pumpkin pie spice, and salt, set aside.
- In a separate bowl, cream together ½ c. sugar, butter, and egg. Mix in the pumpkin and vanilla extract.
- Add flour mixture to creamed mixture alternately with milk, mixing after each.
- Fill 12 muffin cups ⅔ full. Bake at 350° for 20 t0 25 minutes or until golden brown.
- Meanwhile, combine ½ c. sugar, 1 tsp. pumpkin pie spice, and cinnamon in a small bowl. Melt butter and set aside.
- While muffins are still hot submerge in melted butter then roll in sugar mixture until coated all over. Serve warm.
I have missed having a garden this year. In fact, much more than I would have imagined. Thanks to nice friends and my father-in-law we have had plenty of fresh fruit and vegetables on our table this year though. In fact, my father-in-law is still giving us okra out of his garden. Do you recall how good those first vegetables that you get out of the garden at the beginning of summer are? It seems like the last vegetables are just as good. There’s just something about knowing that it’s all coming to an end soon that seems to make them even better.
These okra fritters are a delicious way to prepare any okra that you may still have in the garden. The onions and Parmesan cheese are great with the okra and I love the chipotle dipping sauce! Try to mix up the sauce at least an hour or so before serving to allow the flavors to meld. So, grab some fresh okra while it’s still available and try these wonderful Okra Fritters with Chipotle Dipping Sauce.
- Vegetable oil
- 2 c. sliced fresh okra
- ¼ c. plain cornmeal
- ¼ c. all-purpose flour
- ½ c. finely chopped onion
- 3 tbsp. chopped fresh parsley
- 2 tbsp. shredded Parmesan cheese
- ½ tsp. seasoned salt
- ¼ tsp. cayenne pepper
- ½ c. evaporated milk
- 1 egg. lightly beaten
- Pour the oil to a depth of 2 inches in a large cast-iron skillet. Place over medium-high heat and bring to 350°F.
- Meanwhile, in a mixing bowl, combine the okra, cornmeal, flour, onions, parsley, cheese, salt, and pepper. Make a well in the center.
- In a small bowl, combine the milk and egg. Pour into the dry mixture and stir to blend. Drop by tablespoons of dough into the hot oil. Fry 3 to 4 minutes, or until golden brown. Drain on paper towels and sprinkle lightly with salt. Serve warm with Chipotle Dipping Sauce.
Chipotle Dipping Sauce
- ½ c. sour cream
- ½ tsp. Tony Chacheres Original Creole Seasoning
- 1 tbsp. chopped chipotle pepper in adobo sauce
- 1 tsp. chopped fresh parsley
- Mix all ingredients together. Serve with warm okra fritters.
This Apricot-Balsamic Glazed Chicken recipe is amazing! I am thrilled when someone shares a new recipe with me. It seems I am searching and trying new recipes constantly and it is great to get a recipe that you KNOW will be delicious! Hopefully, this is much like you feel when I share a recipe with you. My friend, Melanie, shared this delicious glazed chicken recipe with me a couple of weeks ago and it is fabulous! The apricot preserves combined with the balsamic vinegar and rosemary makes a very tasty glaze.
Greg and I like grilling and have been known to grill in the rain but if you need an alternative way to cook this, Melanie says that its just as wonderful baked. She suggested to bake it at 425°F for 1 hour, basting after 45 minutes. The recipe calls for bone-in chicken pieces, however I did not have any on hand. I decided to put together a marinade that would compliment the glaze in order to keep the boneless, skinless grilled chicken juicy. I’ll share this recipe below.
Melanie says that she likes to double the glaze recipe and set half aside to serve with the chicken. This is not only a good idea for serving, but I found a scrumptious way to use the leftover apricot-balsamic glaze! I will put the recipe on NJSD so check back soon!
Apricot-Balsamic Glazed Chicken
- 2 tbsp. unsalted butter
- ½ c. apricot preserves
- 3 tbsp. balsamic vinegar
- ½ tsp. red pepper flakes
- ¼ tsp. chopped fresh rosemary
- ½ tsp. kosher salt
- freshly ground black pepper
- 2 (4-lb.) chickens, cut into 8 pieces or 5 to 6 lb. bone in, skin on chicken thighs, drumsticks, and breasts, cut in half
- In a small saucepan, melt butter, add preserves, vinegar, red pepper flakes, rosemary and salt. Stir to combine. Bring to a boil, reduce heat to low and simmer, stirring occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool to room temperature. (If making ahead, store covered in refrigerator but rewarm to return to proper consistency.)
- Season chicken with salt an pepper and place on hot grill and cook until done. Baste with glaze during the last 15 minutes of cooking.
- zest of 1 lemon
- juice of 2 lemons
- juice of 2 oranges
- ¾ c. vegetable oil
- 2 garlic cloves, minced
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsp. balsamic vinegar
- 2 tbsp. apricot jelly
- Combine in a large bowl and whisk until jelly is mixed into other ingredients. Pour over chicken and marinate 4-8 hours.