Pecan Pie Muffins

These delicious pecan pie muffins would be awesome for breakfast!

Ingredients

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans

Preparation

Preheat oven to 425°. 

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 

Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. 

Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. 

Place muffin pans on an aluminum foil-lined jelly-roll pan.

Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. 

Cool on a wire rack 2 minutes. 

Run a knife around edge of each cup to loosen muffins, and remove from pans.

Southern Living 
NOVEMBER 2011

Potluck Chicken Casserole Recipe

Ingredients

• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute mushrooms and onion in 3 tablespoons butter in a large sauce pan until tender. 

Add garlic and cook 1 minute longer. Stir in flour until blended. 

Add milk gradually and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. 

Remove from the heat and add mayonnaise until smooth. 

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Place in an ungreased 13-in. x 9-in. baking dish. 

Melt remaining butter and toss with cornflakes. Sprinkle over top. 

Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8-10 servings.

Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37
Photo and recipe source

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22 

Amaretto Almond Pound Cake

AMARETTO ALMOND POUND CAKE

(recipe and directions for the glaze after the cake)

Ingredients

• 1 1/4 cups butter, softened 
• 1 (3-oz.) package cream cheese, softened 
• 2 1/2 cups sugar 
• 3 tablespoons almond liqueur
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 6 large eggs 
• 1/3 cup sliced almonds

Directions

1. Preheat oven to 325°. 
2. 
   
3. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. 
4. 
   
5. Gradually add sugar, beating at medium speed until light and fluffy. 
6. 
   
7. Add liqueur and vanilla, beating just until blended. 
8. 
   
9. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
10. 
    
11. Add eggs, 1 at a time, beating at low speed just until blended after each addition. 
12. 
    
13. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
14. 
    
15. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
16. 
    
17. During last 10 minutes of baking, prepare Amaretto Glaze. 
18. 
    
19. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) 
20. 
    
21. Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

AMARETTO GLAZE

Ingredients

• 3/4 cup sugar
• 6 tablespoons butter
• 1/4 cup almond liqueur
• 2 tablespoons water

Directions

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Ethleen Scarborough, Augusta, Georgia, Southern Living 
MARCH 2011

Photo: Jennifer Davick; Styling: Buffy Hargett