Chunky Pecan Bars
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
Filling:
3 eggs
3/4 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cup semisweet chocolate chunks
1 1/2 cups coarsely chopped pecans
In a small bowl. Combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13×9 inch baking pan. Bake at 350º for 10-15 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust.
Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator. Makes 4 dozen.
Spiced Cran-Apple Brisket
1 fresh beef brisket (about 4 lb.)
1/2 cup apple butter
1/4 cup apple cider
2 tablespoons cider vinegar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 garlic cloves, minced
1 medium, tart apple, peeled and cubed
1 celery rib, chopped
1 small red onion, chopped
1/3 cup dried apples, diced
1/3 cup dried cranberries
1 tablespoon cornstarch
3 tablespoons cold water
Cut brisket in half; place in a 5-quart slow cooker.
In a large bowl, combine the apple butter, cider, vinegar, pepper and salt. Stir in the tart apple, celery, onion, dried apples, cranberries and garlic.
Pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
Makes 9 servings.
Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/2 teaspoon salt
1 package (3 ounces) cream cheese, cubed
2 tablespoons sour cream
Paprika
Pierce potatoes and bake at 375º for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika.
Place on a baking sheet. Bake, uncovered, at 350º for 20-25 minutes or until heated through and tops are golden brown.
Happy Cooking
