Pecan Pie

1 C. white corn syrup               1 C. dark brown sugar

1/3 C. butter (melted)               3 eggs (slightly beaten)

1/3 tsp. salt                              1 tsp vanilla

1 heaping cup shelled pecans (whole or cut in half)

          Combine syrup, sugar salt, butter vanilla and mix well.  Add slightly beaten eggs.  Pour into 9 inch unbaked pie shell.  Sprinkle pecans over all.  Bake in pre-heated 350 degree oven for approximately 45 minutes.

(Note:  I usually use a 10” pie pan so I add one more egg, 1/3 Cup more brown, 1/3 Cup more corn syrup, 1 ½ Tb. more butter, and a little more vanilla and dash more of salt.)    

 -Recipe courtesy of Barbara Leary

Easy Peesy Breadsticks

Ingredients:
* 6 tbsp butter or margarine
* 1 loaf of white bread dough, if you use a frozen loaf, let it rise on a plate until doubled in size, This usually takes a couple of hours.

Directions:
1. Put the butter into a 9x13 glass pan, place into cold oven.  Turn oven to 400 degrees F. while the oven is preheating, roll out dough on a floured surface into a long oval/rectangle (about the size of the pan). 
2. Cut the dough into 12 strips.  Remove pan from the oven when the butter has melted.  Take the strips of dough and place them in the butter and flip over to coat both sides with butter. 
3. Optional: sprinkle on seasoning such as seasoned salt, Italian seasonings, garlic powder, or Parmesan cheese to your liking.  
4. Bake for 12 minutes or until golden brown. 
Serve warm and enjoy!

Side note: If you make the bread dough from a bread maker, you don't need to let it rise any other time. Just roll out, cut, and bake.

Fresh Peach Cream Pie By Armelle Blog

{Fresh Peach Cream Pie}

Serves 4-6

For the Crust:

2 packs (a little less than 3 cups) graham crackers, crushed (I prefer the Honey Maid Honey Graham Cracker.  I did NOT like the Keebler brand graham crackers.  I also like Trader Joe’s Graham Crackers if you can find them.

1 1/2 sticks of butter, melted
3 tablespoons powdered sugar

Combine crushed graham crackers (I place mine in my food processor and I like to pulse them not totally fine, but just a little coarse), melted butter (enough for it to hold together well when pressed), and powdered sugar, and mix well (or pulse together in food processor).  Press into the bottom of a 9 inch pie plate. (You may have extra)
*If the crust is having a hard time holding together, you may need a little more melted butter.

For the Cream Filling:

1 cup heavy whipping cream, whip until Medium to Stiff Peaks. (you don’t want it runny)

1 cup powdered sugar                              

4 oz cream cheese (1/2 brick), softened at room temperature. *it must be room temperature or it will be clumpy

1 tsp vanilla (I prefer vanilla bean paste!)

1 tbs fresh lemon juice

2 tbs milk

Whisk heavy whipping cream until it forms medium to stiff peaks, and set aside.
Mix together in a stand mixer with a paddle attachment room temperature cream cheese, powdered sugar, lemon juice, vanilla bean paste, and milk.  Mix until combined well.  Next, carefully fold the cream cheese mixture into the whipping cream, and layer unto the bottom half of the graham cracker crust, and let it set up in the fridge. *You may have a little extra cream cheese filling

For the Peach Sauce:

1-2 medium peaches, peeled and sliced
1/4 cup water
1/2 tbs fresh lemon juice
1/2 cup sugar
1 tbs corn starch

In a blender.  Add peaches, water, lemon juice,  corn starch and sugar.  Blend together well, until smooth.  Pour mixture into a small saucepan, and bring to a boil.  Whisk until the sauce thickens. Careful not to burn it. Remove from heat, and allow to cool in the fridge.

For the Fresh Peaches:

4-6 medium peaches, peeled and sliced

Place the sliced peaches in a bowl, and then cover with sauce just until well coated, (you may have extra peach sauce, which is good since it’s yummy on pancakes and waffles!) Spoon the peach mixture over the cream cheese layer, then allow to set up in the fridge for a few hours, then serve!  

Be sure to keep it stored in the fridge!