Pecan Pie Cake

I honestly didn't realize I NEVER posted this. I made it for the guys/gals at work and of course it was a big hit! It's easier than making pecan pie in my opinion. Enjoy!

Crust:
Duncan Hines golden butter recipe cake mix (reserve 3/4 cup)
1 egg
1 stick margarine, softened

Mix together and place in 9 x 13 greased pan. Bake at 350 degrees for 15 min.

Filling:
3/4 cup of reserved cake mix
1/2 cup brown sugar
1/2 cup dark Karo syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans

Mix together and put on top of crust. Bake at 350 for 30-35 min.
Received from Jackie @BRWC

Pumpkin Cheesecake

This is yum yum. I made it last Thanksgiving, but it didn't get there in one piece. So, I tried again. Success!!! I changed Paula Deen's recipe up a bit. So here's my version.

Crust:
1-3/4 c vanilla wafers (I hate graham cracker crust)*
3 tbls light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (a must)*
1 stick melted butter
Filling:
3 (8oz) pkgs cream cheese, room temp
1 (150z) can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 c sour cream
1-1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg*
1/4 tsp cloves*
1/4-1/2 tsp pumpkin pie spice*
2 tbls flour
1 tsp vanilla extract

Preheat oven to 350 degrees.
For Crust:
In med bowl, combine crumbs, sugar, nuts, & cinnamon. Add melted butter. Press down flat into a 9-in springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and Bake for 1 hour. Remove from oven and let sit for 15 mn. Cover with plastic wrap and let refrigerate for 4 hours.

****I would HIGHLY suggest doing a water bath for this. I did it both ways and when I did it with a water bath, guess what... no cracks! Just wrap foil around the springform a few times and put in a roasting pan with some water and bake. Works like a charm****
Adopted from Paula Deen and *changed by Jenn

Sweet & Spicy Asian Drumsticks

Yum Yum Yum. This was part of the 1st week's meal plan and a new recipe I tried. Very glad I did.

2 cups orange juice
1 cup pineapple juice
2 tbls orange zest
2 tbls mince garlic
2 tbls minced ginger
2 tbls green onion
1 tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1-1/2 tsps crushed red pepper flakes
12 chicken drumsticks
2 tbls Essence, recipe follows
2 tsp salt
2 tbls chopped cilantro leaves
1 tbls toasted sesame seeds

Preheat oven 375 degrees.

In a large saute pan set over med high heat, place orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 min.

Season the drumstick with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40-45 min. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls black pepper
1 tbls onion powder
1 tbls cayenne pepper
1 tbls dried oregano
1 tbls dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup

***I made my drumsticks in the crock pot and they worked beautifully. I put it on low for about 4 or so hours and they were wonderful!***

Football Brownies

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Grape Salsa

Lady at work told me this was awesome! Can't wait to try it! Enjoy!

1 bunch seedless green grapes, cut into halves
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes
1/2-1 purple onion, chopped
1/2 green bell peppers, chopped
1/2 red, yellow or orange bell pepper, chopped
1 bunch cilantro, stems removed and chopped
3 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 3 limes
Olive oil to taste

Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
River Road Recipes IV

Black Bean Soup

This looks yummy. Had Taco Soup instead of this one, but it was a close second.

1 onion, chopped
1 carrot, grated
2 tbls vegetable oil
3 (15oz) cans black beans
3-4 cups chicken broth
1 cup salsa
1 (11oz) can Rotel
1 tbls cumin
1 tbls chili powder
juice of 1 lime
Chopped fresh cilantro to taste

Saute the onion and carrot in oil in large saucepan for 10-15 min or until tender. Process 1 can of undrained beans with 1 cup of broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.

Stir the remaining can of undrained beans, remaning broth, salsa, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer 20 min, stirring occasionally. Stir in lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.
Serves 6-8
River Road Recipes IV

Cheeseburger Soup

You know it's fall when.... Soups On!

1/2 lb ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
6 cups chicken broth
2 lbs potatoes, peeled and diced
3 tbls butter or margarine
1/4 cup all-purpose flour
3/4 lb velveeta
1-1/2 cups milk
3/4 tsp salt
1/2 tsp pepper

Ground beef in a dutch oven over med heat, (3 min) stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 min or until beef is no longer pink. Drain well. Return beef mixture to dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 min or until potatoes are tender.

Melt 3 tbls butter in a non-stick skillet over med heat. Gradually stir in flour, and cook, stirring constantly, 2-3 min or until flour is lightly brown. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat and simmer 6 min or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve.
Makes 12 cups
From Southern Living Magazine, December 2004