Bourbon Pecan Chocolate Pie

/0 Comments/in /by
Print Recipe

Bourbon Pecan Chocolate Pie

Servings: 8
Author: Rob of Louisville Kentucky

Ingredients

  • 1/2 cup butter 1 stick, melted
  • 3/4 cup light corn syrup
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup bourbon
  • 1/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 3/4 cup chocolate chips
  • 1 1/4 cup toasted pecans or walnuts chopped in half if desired
  • 1 store bought pie crust or favorite homemade

Instructions

  • Preheat oven to 350 degrees F. In a large mixing bowl, on medium speed whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy. Fold in chocolate chips and pecans or walnuts. Blend well. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set. Serve warm or cool, top with whipped cream or a scoop of vanilla ice cream.

Notes

You can use pecans or walnuts.. Tastes great if served warm. Kentucky's signature dessert is by far Derby pie, a chocolate nut treat. The original pie is made by Kerns kitchen and was developed by the manager of The Melrose Inn of Prospect Kentucky. There are many variations of the nut pie, and this one is special because it adds bourbon, a Kentucky favorite. It's always a Kentucky tradition to serve a chocolate nut pie during the Christmas season. We would always look forward to someone bringing this special dessert.

 

Multigrain Cranberry Muffins

/0 Comments/in /by
Print Recipe

Multigrain Cranberry Muffins

Author: Meceka of Vassar, MI, USA

Ingredients

  • 1 1/4 cups plain yogurt I use Greek yogurt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup packed brown sugar I use light brown
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chopped fresh cranberries
  • 1/4 cup chopped walnuts I use black walnuts

Instructions

  • Preheat oven to 400 degrees. Grease bottoms only of a standard-sized 12 muffin cup tin. Beat together oil, yogurt, brown sugar and eggs. In a separate bowl whisk together the whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt. Add flour mixture to the wet ingredients and mix until moistened. Fold in cranberries and walnuts. Divide batter evenly among the muffin cups - they will be very full. Bake 20-22 minutes or until golden brown. Remove immediately from pan.

Notes

Check muffins after 19 minutes. These muffins are on the dry side. They are excellent the next day. Using dried cranberries will increase the sweetness.

 

Santa’s Surprise Cookies

/0 Comments/in /by
Print Recipe

Santa's Surprise Cookies

Author: Laney of St. Louis, Missouri

Ingredients

  • 1 c. butter
  • 1 c. creamy peanut butter
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3.5 c. flour sifted
  • 1 tsp. baking soda
  • 5 tsp. salt
  • confectioner's sugar optional
  • 1 bag Dove Brand miniatures milk chocolate
  • 1 bag Snickers minis

Instructions

  • Beat together butter, peanut butter, sugar and brown sugar -Slowly add the eggs and vanilla, beating until well mixed. Then mix in flour, baking soda and salt -Cover and chill dough in the refrigerator for 2-3 hours -Preheat oven to 325 (F) -Section dough into 1 tablespoon portions and flatten each piece -Place 1 snickers mini in the center of each dough piece -Form dough into a ball around the snickers -Bake for 10-12 minutes -Remove from oven and sprinkle with confectioner's sugar. -Melt the Dove chocolate pieces in the microwave and then drizzle the melted chocolate over the tops of the cookies.

Notes

Guys - these are to die for! So yummy!!! I definitely recommend them.

 

Heavenly Nog

/0 Comments/in /by
Print Recipe

Heavenly Nog

Servings: 5
Author: Holiday of Ohio

Ingredients

  • 5 cups 8th Continent Light Vanilla Soymilk or another light vanilla soymilk**
  • 1 small 4-serving package Jell-O Sugar Free Fat Free Instant Pudding mix, Vanilla
  • 6 no-calorie sweetener packets like Splenda
  • 1 tsp. rum extract or imitation rum extract
  • 1/2 tsp. ground nutmeg

Instructions

  • In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken.

 

Applesauce Stuffing

/0 Comments/in , , , /by
Print Recipe

Applesauce Stuffing

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 6 c. dry herb stuffing cubes
  • 1 onion chopped
  • 1 stalk celery diced
  • 2 c. applesauce
  • 1 14 oz. can chicken broth, heated
  • 1/4 cup butter melted
  • Non-stick cooking spray

Instructions

  • Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.
  • In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.
  • Bake 30 minutes or until golden brown.

 

Eggnog Bread

/0 Comments/in , /by
Print Recipe

Eggnog Bread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 c. flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 egg beaten
  • 1 3/4 c. dairy eggnog
  • 1/2 c. vegetable oil
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 1/2 c. powdered sugar
  • 2 to 3 tsp. eggnog

Instructions

  • In a large mixing bowl, stir together all of the dry ingredients. In a second bowl, mix the egg, eggnog and oil and slowly mix in the dry ingredients. Mix in the nuts and raisins last. Pour mixture into a large greased loaf pan. Bake in a 350°F oven for 60 to 765 minutes. Allow bread to cool in pan for 10 minutes after removing from the oven. Remove bread from pan and allow to cool on a wire rack.
  • To glaze, stir together powdered sugar and enough eggnog to make glaze and pour over the bread.

 

Pumpkin Bread

/0 Comments/in , /by
Print Recipe

Pumpkin Bread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. butter softened
  • 3 C. sugar
  • 3 eggs
  • 3 c. flour
  • 1 tbsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 16 oz. fresh pumpkin cooked and mashed

Instructions

  • In a large bowl, combine all ingredients, wet first then dry adding the pumpkin last. Pour into two greased loaf pan and bake at 350 for 1 hour.

 

Corn Pudding

/0 Comments/in , /by
Print Recipe

Corn Pudding

Author: chef Matt of Sayerfoods.com

Ingredients

  • 1 can corn drained
  • 1 C. Milk
  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp flour
  • 1/4 tsp. salt
  • 2 tbsp butter
  • Pepper to taste

Instructions

  • Whisk eggs in bowl and add the milk, sugar, flour salt and pepper. pour mixture in an 8 inch baking disk. Top with corn and dot the top with butter.
  • Bake uncovered at 350 for 60 minutes or until when a knife inserted in the middle comes out clean. let stand for several minutes before serving.