1 half cup buttermilk
1 and three fourths cup sugar
2 large eggs
3 tbsp all-purpose flour
pinch of salt
1 stick butter, melted
1 tsp vanilla
1 tsp nutmeg
Preheat oven to 400. Mix everything together and pour into an
unbaked 9″ pieshell. Sprinkle the top lightly with nutmeg. Bake
15min. Reduce oven to 350 and bake 45 min. Cool to allow filling
2 1/4 cups buttermilk 1 1/2 cups sugar
1/4 cup butter
1 1/2 cup sugar
4 tablespoons flour
1/4 teaspoon flour
1 teaspoon vanilla flavor
- You can use a dough or graham cracker pie shell.
- Mix all ingredients thoroughly.
- Pour into pie shell.
- Place into oven preheated to 350 degrees and bake
approximately 45 minutes. It’s done when a toothpick inserted in
the middle comes out dry.
Enjoy. Like most pies, I like this one hot.
3 large eggs
1 1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
2 1/4 cup whole milk
1/2 cup chopped pecans
1 large apple (chopped)
2 cups confectioners sugar
1/4 cup bourbon whisky
1 1/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 cup unsalted butter (for bread pudding)
1/2 cups raisins
1 loaf French bread (cubed)
2 eggs (for sauce)
1/2 pound unsalted butter (for sauce)
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well
In a sauce pan, heat the butter and milk until the butter melts
(but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes. C
ombine the milk and egg mixtures, pour this over the bread and
allow it to soak for 45 minutes.
Preheat oven to 350 degrees F. Lightly grease individual ramekins
or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the
Place in oven, immediately reduce heat 300 degrees F and bake for
40 minutes. Increase heat to 425 degrees F and bake for another 15
minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter
in a double broiler, whisk in egg mixture and cook, stirring
constantly, until sugar has melted and sauce has thickened
slightly. Allow to cool, and add bourbon.
Serve over bread pudding.
The above video demonstrates how I do it.
1 24 ounce package frozen egg noodles
1 14.7 oz can cream of chicken soup
1 14.7 oz can cream of celery soup
1 stick (1/2) cup butter cut into pieces
1 32 oz chicken broth
1 7 oz. can of diced green chilies (or substitute same size can
of sliced mushrooms)
1 or 2 stalks of celery, diced
Dash of ground black pepper (no salt is needed since the broth &
soups are salty enough)
6 small boneless, skinless chicken breasts or 4 large
Place the chicken breasts in the bottom of crock pot. Spoon soup
over the chicken. Cut butter into several pats and place pieces
evenly over soup. Pour the broth over soup. Place lid on pot
and turn to low. Cook for 6 hours. Remove chicken and tear into
pieces. Add back to pot. Now add noodles, celery and canned
chiles or mushrooms. Season with pepper. Cook for another 2 hours
or until noodles are desired tenderness. I stir a few times
during last 2 hours. (You may want to add more broth to thin out
at the end of cooking, as the frozen noodles thicken the broth)
Taco Soup – SO good! I wanted to lick the bowl!! Ground beef,
taco seasoning, Ranch dressing mix, diced tomatoes and green
chilies, cream cheese, Velveeta, beef broth. Just dump every in
the crock pot and dinner is done. Can freeze leftovers for a
quick meal later. This soup is seriously delicious!
2 lb ground beef, cooked
1 (8 oz) package cream cheese
1 (8 oz) package Velveeta cheese, cubes
1 (1 oz) package Hidden Valley Original Ranch Seasoning and
3 Tbsp taco or southwestern seasoning (Mrs. Dash Southwest
2 (10 oz) cans Ro*tel diced tomatoes and green chiles
4 cups beef broth
corn and back beans – optional
Place all ingredients in a 6-qt Slow Cooker. Cover and cook on
LOW for 6 to 8 hours.
Serve with cheese, cilantro and sour cream, if desired.