Easy Pecan Kringle

Easy Pecan Kringle

1 Pillsbury refrigerated pie crust from a 15 ounce box

2/3 c. chopped pecans
1/3 c. packed brown sugar
3 Tbsp. butter, softened (do not use margarine spread)
1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 teaspoons milk

Heat oven to 375.

 

The refrigerator pie crusts come 2 per box.You only need one of the crusts to make this recipe (it will make 6 slices).

Place one of the crusts on a slightly greased large cookie sheet.

Mix the softened butter, pecans and brown sugar in a bowl. Spread the mixture over half of the pie crust and be sure to leave about 3/4 of an inch of crust edge with no mixture so you can seal it.

 

Brush the edge with a little water and fold the crust over the filling to make a half moon shaped Kringle. Sealthe edge by pressing twith a fork tine.  Prick the top with a fork a few times and bake for 17 to 22 minutes or until golden brown. 

 

Make the glaze while the Kringle is baking.  In a small bowl mix the powdered sugar vanilla and enough milk to create a drizzling consistency.  Drizzle over the top of the baked Kringle and allow to cool for at least 30 minutes. 

 

Cut into 6 triangles to serve. 

 

My opinion....this would have been great with a "real" (homemade) pie crust.  The Pillsbury pie crust always tastes kind of funny to me.  A little "off".  However, it looked great at tea time!  I'll probably try this again with a better crust. 

Hearty Meatball Soup with Spinach

2 cloves garlic, coarsely chopped

1 1/2 lb lean ground beef, 7% fat

1/2 cup Italian-style bread crumbs

1 heaping Tbsp mayonnaise

2 tablespoons sun-dried tomato pesto

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1 tablespoon canola oil

8 oz carrot trinity mix (fresh diced onions, celery, carrots)

3 cups fresh spinach leaves

2 cans cannellini beans (15–16 oz), drained

1 (32-oz) box unsalted chicken stock

1/2 cup grated Parmesan cheese

 

Combine ground beef, bread crumbs, mayonnaise, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands.

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pan and set aside.

Add trinity mix and garlic to pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt.

Reduce heat to medium-low; stir in beans, stock, meatballs and remaining 1/4 teaspoon each salt and pepper; simmer 5–7 minutes or until meatballs are 160°F and soup is hot. Top with cheese and serve.

Adapted from Publix recipe.  Yum!

White Chocolate Gingerbread Blondies

2 1/2 sticks unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup + 2 Tbsp granulated sugar
2 large eggs + 1 egg yolk
1 1/4 tsp vanilla
1/3 cup unsulfured molasses
2 3/4 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
10-oz white chocolate, coarsely chopped

Preheat the oven to 350^F.  Coat a 15x10" rimmed baking sheet with cooking spray.  Line the bottom with parchment cut to fit, and coat the parchment with the spray.

Beat the butter, brown aand granulated sugars with a mixer on medium-high in a large bowl until pale and fluffy.  Add eggs and yolk one at a time, beating well after each addition.  Beat in vanilla and molasses.  Reduce speed to low and gradually add the flour, soda salt, cinnamon, ginger and cloves until just combined.  Stir in white chocolate.

Spread batter into prepared pan.  Bake until the edges are golden, about 35-40 minutes.  Let cool completely in pan on wire rack.  Cut into 2-inch squares.

Nice flavor, but kinda greasy...not my favorites.  John loves them!

From marthastewart.com

Easy Slow Cooked Pulled Pork

6-8 lb Boston Butt
1 can root beer
1 bottle BBQ Sauce

Put the pork butt in the slow cooker.  Pour the root beer over it and cook for 7-8 hours.  Remove the pork and let cool until you can handle it.  Pour off the liquid from the slow cooker, shred the pork (using 2 forks) and return the meat to the cooker.  Stir in the BBQ sauce (I prefer Sweet Baby Rays) and keep warm until you're ready to serve.

Yum!  Easiest Pulled Pork ever!  Laurel made this for our Christmas Pot Luck at work and it is delicious! 

American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

This tasted pretty good right after it was made, but don't make it ahead of time to serve later! It loses all it's flavor after it's refrigerated and becomes a bland, unappealing mess.  Blech!

From foodnetwork.com

Amazing Bolognese

4 strips bacon, diced
2 Tbsp butter
2 Tbsp olive oil
1 stalk celery, finely choppd
1 medium onion, finely chopped
1 large carrot, shredded
1 tsp minced roasted garlic
1.5 lbs ground chuck
1/2 lb Italian sausage
1 cup beef broth
1 cup dry white wine
28-oz can crushed tomatoes
4-oz can V-8
1 tsp honey
Salt & Pepper to taste
3/4 tsp rubbed sage
1 Tbsp oregano
3/4 tsp red pepper flakes
1/2 tsp nutmeg
1/4 cup shredded parmesan cheese
1 cup milk
1 lb pasta of choice

In a large Dutch oven, cook the bacon until crispy.  Remove and set aside.  Drain the bacon grease.

In the same pot, heat the butter and olive oil over medium heat until frothy.  Add the celery, onion and carrots and cook about 10 minutes (until onion is translucent).  Add garlic, ground chuck and sausage and cook, stirring often, until meat loses its red color and is crumbled finely. 

Stir in the reserved bacon, the beef broth and the wine and continue cooking until most of the liquid evaporates.  Stir in the crushed tomatoes, V-8, honey, salt and pepper, sage, oregano, pepper flakes and nutmeg. Simmer very slowly for 2-4 hours partially covered, stirring occasionally to prevent sticking. 

Stir in the parmesan cheese and milk 10-15 minutes before serving over cooked pasta.

This makes more than enough sauce for 1 lb of pasta!  The leftover sauce can be frozen for up to 2 months.  Very tasty sauce!

Adapted from recipe at www.justapinch.com.

Cider Braised Pork Chops

6 bone-in pork chops, about 1 inch thick

Salt and pepper

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large iron skillet over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.

 

Pour off all but 1 tablespoon fat from skillet and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.

 

Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.

 

This was a really good recipe for pork chops!  Delicious with Cheddar Mashed Potatoes!

Adapted from recipe at cookscountry.com