PECAN PIE BROWNIES

PECAN -PIE- BROWNIES

 

PECAN PIE BROWNIES

 

 

 

INGREDIENTS:

1 box Brownie mix ,

must have instructions for making in 13×9 pan + ingredients listed on the package

 

 

PECAN PIE FILLING:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

 

 

 

Directions:

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.

Mix brownies according to package instructions. Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes.

* see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely. Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan. Let cool to room temperature before cutting.

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OLD FASHIONED GOULASH

OLD - FASHIONED -GOULASH

 

OLD  FASHIONED GOULASH

 

 

 

Ingredients:

1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, un-drained
2 tablespoons ketchup
Tomato juice as needed

 

 

 

 

Instructions:

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.  add it to your leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

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