Pioneer Woman's Pecan Pie

1 pie crust (deep dish)
1 cup chopped pecans
1 cup white sugar
1/4 cup brown sugar
1/2 tsp Salt
1 tsp vanilla
1 cup light Karo syrup
4 eggs
2/3 of a cube of melted butter

Sprinkle pecans in bottom of pie crust. Mis remains ingredients and pour overbpecans. Cover loosely with foil. Bake at 350 degrees for 35 minutes. Remove foil and bake for 25-30 minutes more until pie is set. Cool and refrigerate.

Pressure Cooker Applesauce

10-12 apples (any variety or a combination)
1/2 cup water

Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.

Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!

I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!

Shaurie's White Chicken Chili

1 lb boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 tsp Garlic powder
1 Tbl. Vegetable Oil
2 cans great northern beans (15 1/2 oz each)
1 can chicken broth (15 1/2 oz)
2 cans green chilis chopped (4 oz each)
1/2 cup whipping cream
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1 cup sour cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

This is the best white chicken chili! I used 2 chicken bouillon cubes and 2 cups of water in place of the chicken broth. I also only used 1 can of chilis and it was still great!

Pumpkin Cookies/Muffins

This recipe makes great muffins too!

1/2 C. Shortening or Butter
1 1/2 C. Sugar
1 Egg
1 C. Pumpkin
2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1/4 tsp. Cloves
Chocolate Chips.  🎃

Beat Sugar and Shortening. Add Eggs and Pumpkins.
Add dry ingredients. Bake @ 375. Cook for about 12-15 minutes for muffins and 10-12 for cookies.

*I check the muffins at about 12 minutes, if they spring up when you touch them in the center (like a cupcake) then I pull them out.

Peanut Butter Bars

1 cup butter
1 3/4 cups peanut butter (divided)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
2 cups oats

Frosting
1/2 cup butter
2 Tbl cocoa
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Cream butter, 1 cup of the peanut butter, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients just until incorporated. Mix in oats. Spread into greased jelly roll pan. Bake 15 minutes or until just golden brown. Cool for 10 minutes.

The frosting is a 2 step process.
First whip remaining 3/4 cup of peanut butter until lightly colored and fluffy. Carefully spread over bars.

Add butter to saucepan and melt. Add cocoa and milk and bring to a boil stirring constantly. Remove from heat. Stir in vanilla and powdered sugar a cup at a time. Stir until frosting is smooth. Spread over peanut butter layer. Cut into bars. Serve warm or cold. These bars freeze well.

Classic Lemon Bars with Shortbread Crust

For the crust...
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice

For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.

For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 25- 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!

This makes a thick crust... everyone in my family loves that! These are the best lemon bars!

Soft Oatmeal Cookies

1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick oats

Cream butter and sugars together until light and fluffy. Add in eggs and vanilla and mix well. Add flour, salt, soda, cinnamon and mix until combined. Add in oats and mix well.

Preheat oven to 375 degrees. Drop by spoonfuls on ungreased cookie sheet. Bake on upper middle rack for 7-8 minutes.

I always use my small cookie scoop for these cookies. They are also good sandwiched with 1/2 of the batch of buttercream frosting mixed with 7 oz. jar of marshmallow cream.

Frito-Lay Corn Salad

1 pkg dry ranch dressing
4 TBL mayo

Mix together.

2 cups frozen corn thawed (or 2 cans corn drained)
2 pounds grated cheddar cheese (or cheese blend)
1 1/2 packages regular Fritos
1/2 of a medium onion, diced

Homemade Pasta

3 1/2 cups flour
3 tsp salt
4 eggs
1 Tbl olive oil
4-5 Tbl water (give or take)

Mix flour and salt together in kitchen aid with paddle attachment. Add egg, olive oil and a couple of tablespoons water. Mix until dough comes together adding more water as needed. You don't want the dough sticky at all. Just enough water to come together. Move dough to counter and knead a few minutes. Cover in plastic wrap and let rest for 30 minutes. Cut into fourths. Cut each fourth in half to make it easier to work with. Run each piece through pasta machine 5 times or more on #1, 3 times on #2, 1 time on #3 continuing until desired thickness. #3 works great for lasagna sheets. I like #4 or #5 for egg noodles. Lasagna sheets are ready to boil or use at this point. I like to cut my egg noodle strips in to about 4-5 inch strips then feed them through the cutting blade. You can let the noodles dry for 30 minutes or boil them in salted water immediately. The noodles cook quickly (2-3 minutes). Serve.

This recipe can easily be cut down to 1/2 or 1/4. For 1/4 (which is what I usually make) use
Scant 1 cup flour
3/4 tsp salt
1 egg
3/4 tsp olive oil
1 Tbl water (may need a little more)