Black Eyed Pea Salsa/Dip/Salad

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper

Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.

Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips and have a Happy New Year!
Love,Pioneer Woman

Easy Monday Night Stir Fry

Peanut Oil
3 chicken breasts, cut into cubes (can also use beef, shrimp, or pork)
Splash of soy sauce
Drizzle of sesame oil
1 medium onion
2 cloves garlic
2 to 3 tablespoons fresh ginger, minced
1 red bell pepper, cut into chunks (can also use yellow or green bell peppers)
10 white mushrooms, sliced (can use any mushrooms you like)
1 small jar baby corn, cut into pieces
1/4 cup chicken broth
1/2 cup low sodium soy sauce
3 tablespoons sugar
1/4 cup chicken broth
2 rounded teaspoons arrowroot
Rice Vinegar
Sesame Oil
Fresh Cilantro

After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
Add additional 1 tablespoon peanut oil to same skillet.
Throw in onions and cook for 1 minute.
Add red bell pepper and cook for 30 seconds.
Add garlic and ginger. Stir.Add mushrooms and stir. Cook for 45 seconds.
Add baby corn. Stir.
Pour in 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 teaspoon sesame oil.
Dump in cooked chicken. Stir together.
Pour in chicken broth/arrowroot mixture.
Stir together, then turn off heat. Sauce should be much thicker.
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.

Variations:
*Can use any of the following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions
*Add 1/2 cashew halves to make it even more yummy
*Eat with chopsticks if you want to feel really cool
Enjoy!
Love,P-Widdy-Dub-Diddy

Grandma Iny’s Prune Cake

Cake
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 300 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.
Remove from heat, drain water, and mash on a plate. Set aside.
Sift together dry ingredients.
Mix together oil, sugar, and eggs.
Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.
Throw in the mashed pruned and stir gently to combine.
DO NOT OVERMIX.
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.

While cake has five minutes remaining, make the icing:

Icing
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla

Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.

Remove cake from oven and pour on icing immediately.

Allow to rest on the counter. Serve warm.

NOTE: There is absolutely zero “prune effect” associated with this cake. The end.

http://thepioneerwoman.com/cooking/2008/12/make-this-cake-today-trust-me/

Chocolate Candy Cane Cookies

2 sticks (1 cup) regular (salted) butter, slightly softened
1 cup powdered (confectioner’s) sugar
1 egg
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
4 squares almond bark or white baking chocolate (almond bark works best and is cheaper)
Large handful of red or green peppermints

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
Unwrap candies and place them in plastic bags. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Give yourself a foot spa.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake.
Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in a coffee mug. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently sent on parchment paper or other nonstick surface and allow to cool before serving.

Love,
Pioneer Woman

Spicy Molasses Cookies!

Makes 18 cookies
1 cup sugar
3/4 cup Crisco (vegetable shortening)
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 1/2 teaspoons baking soda
Preheat oven to 350 degrees.
Mix sugar, shortening, molasses, and egg together until well combined.
Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.
Roll dough into walnut-sized balls, then generously coat each ball with sugar.
Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
Remove cookies from baking sheet and allow to cool….though these are delicious while still warm.
Fun variation: drizzle melted white chocolate in decorative stripes over the top of each cookie. Allow to harden before serving. Or: dip half of each cookie in melted white chocolate. Yum.
Another fun variation: make sandwiches using two cookies and a scoop of cinnamon ice cream. Yikes.
Another really fun variation: eat all the cookies yourself, then hide all the evidence.
See you tomorrow for Day Two of Cookie Week. Unless I wake up tomorrow and decide to cancel Cookie Week, which I promise I won’t do. Unless I do.
Love,
Pioneer Woman

Pasta alla Vodka

1 medium onion, chopped finely
2 to 3 cloves of garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
3/4 to 1 cup vodka
1 can tomato puree
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound pasta
1 cup grated Parmesan cheese
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter.
When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes.
Pour in vodka. Stir and cook for three minutes.
Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat.
Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it.
Stir in Parmesan cheese.
Pour mixture into large serving bowl.
Eat it out of the serving bowl. Faint. Repeat as needed.
Love,
Pioneer Woman

Pioneer Woman’s Mother-in-Law’s Christmas Rum Cake

Cake:
1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum (dark or light is fine)
1 cup chopped pecans
Brown sugar (optional)

Preheat oven to 325.
Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together.
Pour batter over nuts. Smooth out ’til the top is even.
Bake 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:
While cake has ten minutes to go, make the glaze.
1 1/2 sticks (3/4 cup) butter
1/4 cup water
1 1/2 cups sugar
3/4 cup rum
Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.
Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!
http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/

PW’s Turkey Brine

Since I’ve been doing a lot of cooking lately, I haven’t had a chance to wrangle together my homemade brine mixture to photograph for you. I hope to do that later in the day Tuesday, but in case you need the ingredients/instructions right now, here it is:

This is enough for a 20-lb turkey; you can decrease the quantity for a smaller bird.

2 gallons water
2 cups apple juice
2 cups kosher salt (can decrease to 1 1/2 cups if you’re concerned about salt)
2 cups brown sugar
2 garlic cloves, crushed
5 bay leaves
3 tablespoons black peppercorns
1 tablespoons dried rosemary
Peel of 2 oranges (I just roughly slice off the orange part of the peel (not much white pith) with a sharp knife, then give it a rough chop to release all the citrus-y wonderfulness)

Combine all ingredients in a large pot and bring to a boil. Turn off heat immediately, cover, and allow mixture to come to room temperature. Cool mixture in the fridge until you’re ready.

To brine the turkey, remove turkey from wrapper, remove gross bags, and rinse thoroughly under cool water. Place the turkey into a plastic brining bag (available at many kitchen shops, maybe even stores like Target) OR a very large pot. Pour cool brine mixture over the top, adding extra cold water if you need more to cover. Seal bag or cover pot and allow turkey to brine in refrigerator for 8 to 18 hours before roasting.

Before roasting, remove turkey from brine and rinse thoroughly under cold water. Pat dry. Discard brine.

Love,
P-Widdy-Dub-Diddy

IMPORTANT BRINE NOTE: I forgot to mention that when you brine your turkey, the drippings are quite salty. For this reason, it is VERY important that you use a no-sodium (or low-sodium) chicken broth when you make the turkey gravy. Also, I often will cut the drippings with the giblet water to decrease the saltiness.

IMPORTANT BRINE NOTE 2: Many frozen turkeys are injected with a sodium solution—it’s best NOT to brine these turkeys! Brining fresh turkeys is the way to go.

http://thepioneerwoman.com/cooking/pws-turkey-brine/

Pecan Pie Recipe

Pecan Pie Recipe

PW’s Pecan Pie

1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.

http://thepioneerwoman.com/cooking/pecan-pie-recipe/

Exotic Yogurt Muffins

Muffins:
2 six-ounce cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
1 egg
½ cup canola oil
2/3 cups brown sugar
1 cup crushed canned pineapple

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda

Glaze:
1 six-ounce carton Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
2/3 cup brown sugar

Preheat oven to 425 degrees. Butter/grease muffin pan.
Mix egg and 2 cartons yogurt in a mixing bowl. Add brown sugar, pineapple, and oil, and mix until combined.

Sift dry ingredients and add to wet mixture, stirring to combine. Do not overstir!

Fill 12 muffin cups with batter and bake for 15-18 minutes.

Prepare glaze by mixing yogurt and brown sugar. Drizzle over the top of warm muffins. Sprinkle generously with brown sugar.

Lotsa Love,
Dian

http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/

Blueberry Pound Cake with Delicious Dipping Sauce

Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce carton Rachel’s Vanilla Chai Yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil

Dipping Sauce
1 cup blueberries
4 tablespoons sugar
1 6-ounce carton Rachel’s Vanilla Chai Yogurt

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.

Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.

While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt.

Eat sliced cake with dipping sauce and a cup of coffee. Close your eyes and feel really, really happy. Repeat as needed.

http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/

Pasta with Eggplant

Olive oil
1 medium onion, diced
4 cloves garlic, finely chopped
3 medium eggplants
1 28-ounce can diced tomatoes
Fresh basil
1 1-lb package fusilli
salt & pepper
Parmesan Cheese

Cook pasta according to package directions.
Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry.
In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.
Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender.
Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.
Garnish with shaved Parmesan.

http://thepioneerwoman.com/cooking/2008/11/when-marlboro-man-leaves-town-pasta-with-eggplant/

Champagne Oranges

Champagne Oranges

Champagne Oranges
Serves 10-12

Combine:
½ cup sugar
½ cup orange marmalade
Mix well and stir over low heat until sugar dissolves

8 large navel oranges. Cut peel from oranges, slice and quarter each, removing white center pith from each slice.

1 ½ cup champagne or sparkling white grape juice

Pour sugar / marmalade mixture and champagne or grape juice over sliced oranges. Refrigerate 8 hours.

Sprinkle with 1/3 cup toasted slivered almonds before serving if desired. (If Wetsy isn’t having any!)

http://thepioneerwoman.com/cooking/champagne-oranges/

Patsy’s Chicken Salad

Combine the following:
1 roasted chicken, deboned and cut or pulled into small bite-size chunks
1 – 1 ½ cups dried cranberries
½ - 1 cup coarsely chopped pecans
2 tablespoons poppy seeds

Mix:
½ cup plain yogurt
½ cup sour cream
½ cup mayonnaise

Combine with chicken mixture, place in storage container and refrigerate.

http://thepioneerwoman.com/cooking/patsys-chicken-salad/

Marinated Asparagus and Hearts of Palm

Serves 10 – 12

3 lbs. fresh asparagus
2 – 14.4 oz. hearts of palm, drained and cut into ½ inch slices
1 pint cherry tomatoes, halved

Steam asparagus till crisp tender. Cool and combine with hearts of palm and tomatoes.

Combine the following:
½ cup vegetable oil
½ cup cider or white vinegar
1 ½ teaspoon salt
1 teaspoon pepper
¼ cup sugar
¼ cup soy sauce

Pour over asparagus mixture. Chill 8 hours.

http://thepioneerwoman.com/cooking/marinated-asparagus-and-hearts-of-palm/

Cucumber Sandwiches

1 medium cucumber
1 - 8 oz. softened cream cheese
½ teaspoon salt
2– 4 dashes Tabasco sauce
1 load very thinly sliced white bread
Mayonnaise

Peel cucumber and slice lengthwise. Remove seeds and discard. Slice then dice very finely. (You may want to use a food processor.)

Add cream cheese, salt and Tabasco to cucumbers.

Spread mayonnaise on each slice of bread. Spread cucumber mixture on half of bread slices up to, but not on, crusts. Top with other half of bread slices. With small round biscuit / cookie cutter cut into rounds, avoiding crusts. (I was able to cut 3-4 rounds out of each sandwich.) Place in single layer in container, place wax paper between layers, ending with a top layer of wax paper. Refrigerate. Garnish with parsley or watercress prior to serving.

http://thepioneerwoman.com/cooking/cucumber-sandwiches/

Patsy’s Wild Rice Salad

Serves 8

½ teaspoon salt
1 cup wild rice (real wild rice; don’t use a mixture of wild/white)
1 – 6 ounce jar marinated artichoke hearts, drained & halved
1 – 6 ounce can peas, drained (I used early June peas)
1/3 cup chopped green bell pepper
1 cup cherry tomatoes, halved

Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes.

Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.

Dressing
Combine the following ingredients and shake well. Refrigerate.

1 1/3 cup canola oil
½ cup white vinegar
¼ cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon ground white pepper
½ teaspoon dry mustard
¼ teaspoon paprika

http://thepioneerwoman.com/cooking/patsys-wild-rice-salad/

Delicious Baked Acorn Squash

Delicious Baked Acorn Squash

Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.
Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.
Drizzle squash with maple syrup.
Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Serve on a platter and share with Aunt Winifred.

P.W.’s Homemade Chocolate Milk Mix for the Fridge

1 cup heavy (whipping) cream
4 ounces semi-sweet chocolate pieces

Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.

Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.

http://thepioneerwoman.com/cooking/2008/10/decadent-chocolate-milk/

PW’s Pumpkin Cake with Whiskey Whipped Cream

1 cup golden raisins
1 cup whiskey (optional)
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1 stick of softened butter
1 1/2 cups sugar
3 eggs
1 1/4 cup plain, unflavored yogurt
1 cup canned or fresh pumpkin puree

Preheat oven to 325 degrees.

Spray 9 x 13 inch pan with baking spray. Combine whiskey and raisins in a bowl and allow to soak for awhile.
Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
Add yogurt and pumpkin and mix gently until just combined.
Add flour mixture in increments, beating until just combined.
Drain raisins and stir in by hand.
Pour batter into pan and bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:

1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey

Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Eat extra cream with a spoon, if desired. I won’t tell anyone.

http://thepioneerwoman.com/cooking/2008/10/pumpkin-cake-with-whiskey-whipped-cream/?cp=1#comment-171699

PW's Creamy Herbed Potatoes

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubby and…bubby.

http://thepioneerwoman.com/cooking/

Pioneer Woman's Whiskey-Glazed Carrots

2 - 3 pounds carrots, peeled and cut into thick circles
1 stick (1/2 cup…1/4 lb) butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup brown sugar
1/2 to 1 teaspoon salt
Freshly ground pepper

Melt 1 tablespoons butter in a large skillet over high heat. Add carrots in two batches, cooking for 60 to 90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds.
Reduce heat to medium, and add remaining butter.
When butter melts, sprinkle brown sugar over the top.
Stir together, then add carrots to skillet.
Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

http://thepioneerwoman.com/cooking/2008/10/whiskey-glazed-carrots-major-league-yum/

PW's Favorite Enchiladas

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

Indian Grilled Chicken Marinated in Milk/yogurt

Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.

Heat grill to around 300-400
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it "rest" for at least 3 minutes.

http://thepioneerwoman.com/cooking/2008/08/final-dairy-contest-finalist-recipe-indian-grilled-chicken-marinated-in-milk-yogurt/

Savory Bread and Butter Pudding

6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you're a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard

Preheat oven to 350 degrees
Grease baking dish
Fry bacon 'til crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.

Bake for 30-40 minutes until custard is set.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-savory-bread-butter-pudding/

The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:

In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Enjoy!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-the-awesome-est-blueberry-muffins/

Black Bean Chowder with Yogurt-Cilantro Relish

1 32-ounce package dried black beans
1 medium onion, chopped
3 cloves garlic, pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste

Relish
1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.

The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.

Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.

For a more elegant presentation you could puree the chowder in batches in your blender and serve with the relish, but then it might be more of a soup than a chowder.

This was actually really good cold too, in fact my husband preferred it that way, but that could be because I made him test the recipe when it was about 85 degrees outside.

Busy Mom's shortcuts
You could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.

This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There's nothing better than going about your busy day and having dinner ready in the evening!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-black-bean-chowder-with-yogurt-cilantro-relish/

Fig's Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Fresh Corn and Wild Rice Casserole

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

Yogurt-Marmalade Cake

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3 eggs
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup Canola oil
1/2 cup prepared orange marmalade
1/4 cup yogurt

Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray (or grease and flour it if it makes your skirt fly up.) Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

http://thepioneerwoman.com/cooking/2008/07/yogurt-marmalade-cake-to-die-for/

Pioneer Woman's Linguine with Chicken Thighs

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonadededededed
1 package Linguine noodles, cooked. (Can use any pasta you'd like.)
Fresh Parmesan Cheese, grated, in abundance

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don't stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese. Eat. Faint. Then feel grateful you've discovered boneless, skinless chicken thighs. Vow never to be without them again.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/06/linguine-with-chicken-thighs/

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you'd like. Just don't tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don't have any chocolate in them and therefore, they're totally healthy and non-caloric.

http://thepioneerwoman.com/cooking/2008/05/apricot-bars-are-they-for-breakfastor-dessert/

Pineapple…Skewered…Whatever Shrimp

Peeled, Deveined Jumbo Shrimp
Teriyaki Sauce
Chopped Garlic
Sugar
Salt
Sliced Green Onions
Canned Pineapple Chunks, juice reserved
Lemon juice
(Optional ingredients: lime zest, red pepper flakes, minced fresh ginger, chopped jalapenos)

Make a marinade by combining Teriyaki sauce with remaining ingredients and reserved pineapple juice. Feel free to add whatever ingredients sound good! Stir in peeled/deveined jumbo shrimp and marinate at least a couple of hours. Skewer pineapple chunks with the shrimp and grill until done. Serve to a hungry crowd. Get ready to be kissed.

Enjoy!

http://thepioneerwoman.com/cooking/2008/05/yummy-easy-pineapple-skewered-shrimp-or-is-it-skewered-pineapple-shrimp/

P.W.'s Spicy Macaroni & Cheese

4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.

Serve with juicy steak, with grilled shrimp, chicken, or on its own. It'll change your life for the better.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/

PW's Perfect Risotto

1 tablespoon olive oil
1 tablespoon butter
1 small or 1/2 medium onion
3 to 4 cloves garlic
1 pound Arborio rice
7 to 8 cups chicken broth (low sodium)
1 to 1 1/2 cups heavy cream
2 cups (total) grated Parmesan, Romano, and/or Asiago cheese
Salt & Pepper to taste
Chopped chives

Heat oil in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.

Love,
P-Dub

http://thepioneerwoman.com/cooking/2008/04/risotto-one-of-lifes-great-triumphs/

PW's Onion Straws

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they'll be really mad they didn't get any.

Lotsa Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Mystery Rolls from 1977 and Beyond

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/yummy-delightful-mystery-rolls/

Sigrid's Carrot Cake

Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker's Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

And Happy Easter!

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called "mung bean sprouts")
3 sliced scallions
3 peeled, sliced cucumbers (I didn't have a cucumber for the photos above, but they're yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn't have them for the photos, but have used them before and they're…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Then go to confession. Quickly.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

Delicious! Chocolate Pie

1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell

2 sticks regular butter, softened

Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls if you're feeling sassy.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Pioneer Woman Roasted Garlic Mashed Potatoes (may easily be halved)

5 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 1/2 sticks regular (salted) butter (1 1/2 sticks is the same as 3/4 cup)
1 package softened cream cheese
1/2 (give or take) Half & Half (or heavy cream if you're feeling naughty)
Salt
Black pepper

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, Half & Half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_2_roasted_garlic_mashed_potatoes/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Pioneer Woman's Favorite Christmas Cookies From Childhood and Beyond

2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)

Roll out dough on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:

Egg Yolk Glaze
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring

Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.

Remove cookies from oven, remove cookies to wire rack to cool. Then, using a pastry bag or Ziploc, pipe with white icing to decorate.

White Decorative Icing
1 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons egg white (optional)
*Mix together, ensuring the icing is much thicker than Pioneer Woman's icing was that day. Icing should be thick and somewhat retain its shape.

Enjoy!

http://thepioneerwoman.com/cooking/2007/12/my_favorite_christmas_cookies_from_childhood_and_beyond/

Pioneer Woman Chicken Spaghetti

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Pioneer Woman's Weird Version of Chex Party Mix

3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups pretzel sticks
2 cups mixed nuts
1 to 1 1/2 sticks butter
2 to 4 cloves garlic
3 tablespoons Worcestershire Sauce
6 to 12 shakes Tabasco sauce
3 to 5 cloves garlic, mashed
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Onion Powder

Dump cereal in a large mixing bowl. Add in pretzel sticks and nuts. In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into cereal mixture, stirring as you go. Transfer mix onto one or two flat baking sheets, and bake 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in airtight container.

Grab handful every forty minutes. Eat. Spoil your appetite. Repeat until all gone.

http://thepioneerwoman.com/cooking/2007/12/pws_chex_party_mix/

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees.
Lightly grease 12 muffin cups.
Stir together flour, baking powder, salt, and nutmeg.
Set aside.
Pray.
In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter.
In a separate bowl combine remaining sugar and cinnamon.
Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Eat.
Faint.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

Hyacinth’s Everything Cookies

Hyacinth’s Everything Cookies

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Cream butter and sugars.
Add egg and vanilla.
Next add flour, baking soda, and salt.
Add in oatmeal and granola.
Fold in pecans and other ingredients.
With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.
Eat.
Feel unguilty because there’s no chocolate in cookie.
Eat twelve more.
Drink some milk.
Eat one more.
Faint.
Then sleep off your sugar crash for four hours.
Love,
P-Dub

http://thepioneerwoman.com/cooking/2007/12/hyacinths_everything_cookies/

The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla2 1/2 cups milk2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.
http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Marlboro Man’s Favorite Sandwich

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/

Pioneer Woman’s Apple Brown Betty

3 apples, preferably Granny Smith
7 slices wheat bread
3/4 cup (1 1/2 sticks) regular/salted butter
1 1/2 cups packed brown sugar
3 to 4 tablespoons water
Peel apples and slice them.
Slice bread into a small dice, or tear into very small pieces.
Coat baking dish with butter, then add 1/3 of the brown sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs.
Repeat twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the bread crumbs.
Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done—about 45 minutes.
Remove foil in last few minutes of baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery. Enjoy!
Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

also known as: PW’s Pumpkin Cheesecake

**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Lotsa Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/

Pecan Pie Recipe

1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.