Pecan Pie Bars

WOW . . . bite sized, great for snacks and an awesome addition for your appetizer table.  They look delicious!  Who doesn't love pecan pie?

The recipe originates from  Texas Roots and Boots, a fabulous website about everything Texas!  Check it out for more awesome southern recipes and more :) Their link follows the recipe.

Crust 

Combine the following in a bowl until well mixed and then spread on the bottom of a 9x13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour
1/2 cup of icing sugar
1 cup of butter


Filling

Cream together:

1/2 cup sugar
3 eggs


Add:

1 cup light corn syrup
1 tsp vanilla
1/2 stick of butter (melted)
a pinch of salt
2 cups of pecans


When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.



Recipe and Photo Source: Texas Roots and Boots

Honey Garlic Chicken

There is nothing like the aroma of a meal cooking in the crock pot.  In my working days, I walked in the door from a hard day's work to the smell of a delicious meal ready to eat.  Be instantly de-stressed!  The source of this recipe and photo is dedicated to slow cooking . . . check it out.

How about the combination of honey and garlic?  It is one of my favorite appetizers when I order Chinese takeout.  This chicken dish would be perfect with rice, steamed broccoli and a salad with rolls.

This year, I'm focusing on frugal cooking . . . lots of chicken.  Another focus that goes along with frugal cooking is freezer cooking.  This meal would be perfect for two meals for two people . . . freeze half to enjoy another day later in the month!  I love having a great selection of meals ready to go in the freezer for those busy or lazy days.

Stephanie O'Dea, New York Times best selling author, features "A Year of Slow Cooking" on her website . . . check it out for many more delicious recipes, along with so much more, like an awesome store!  Link follows the recipe . . . it is my source for the photo and the recipe.

Ingredients

• 1  1/2 to 2 pounds boneless, skinless chicken thighs 
• 3 garlic cloves, smashed and chopped
• 1 teaspoon dried basil
• 1/2 cup soy sauce 
• 1/2 cup ketchup
• 1/3 cup honey

Directions

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster.  Check after 3 hours on high, 5 hours on low).


Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.

Cook on low for 6 hours or high for 3-4 hours.




Recipe and Photo Source: Stephanie O'Dea, A Year of Slow Cooking

Crock Pot Cream Cheese Chicken

Even though I am not working away from my home, the crock pot still gets a good workout.  It is one of the best culinary inventions ever.  Although it takes hours and hours for the food to cook, it is no fuss cooking at its finest.

Love the creamy texture of cream of chicken soup and cream cheese combined with the tanginess of Italian salad dressing mix.  Anything is better with either one of these ingredients!

Serve with rice or mashed potatoes, a side dish like steamed broccoli or salad and some buttered biscuits and you have an awesome meal with little effort . . . just time!

Ingredients

• 3 lb chicken, cut into pieces
• 1 package (2/3 ounce) Italian salad dressing mix
• 4 tbsp butter, divided - 2 tbsp melted
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 can (10 1/2 ounce) cream of chicken soup
• 8 oz cream cheese
• 1⁄2 cup chicken broth

Directions

Place chicken pieces in a crock pot and sprinkle with Italian salad dressing mix. Drizzle with 2 tablespoons of melted butter.

Cook on Low for 4-6 hours.

Melt 2 tablespoons of butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add mixture to the crock pot and cook on Low for an additional hour.

Source

Jalapeno Pillows

Quick and easy semi-homemade appetizer from Pillsbury!

Let your imagination be the guide to ingredients like changing the type of cheese used, add some chicken or whatever meat you like, change the jalapeno peppers to roasted red peppers, etc.

Ingredients

12 oz cream cheese, softened

1 1/2 cups shredded Cheddar cheese 

(6 oz)1/2 cup diced fresh jalapeño chiles (or to taste)

Salt and pepper to taste

Garlic powder to taste

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

1 egg

Water

Directions

Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside.

Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.

To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste.

Bake 12 to 15 minutes or until golden brown and firm. Serve warm.

Source:  Pillsbury website