Caramel Pecan Apple Pie

This is, hands down, the best apple pie in the world.  I don't make it all that often because I have a hard time not eating the entire thing.  Even people who don't love apple pie, looooove this apple pie. 

Caramel Pecan Apple Pie
From the Pioneer Woman

• 1 whole Pie Crust
• 6 cups (to 7 Cups) Peeled and sliced apples (I like gala, but granny smith is good too)
• ½ whole (juice Of) Lemon
• ½ cups Sugar
• 4 Tablespoons Flour
• ¼ teaspoons Salt
• ½ cups Flour
• 1-½ stick Butter
• 1 cup Brown Sugar
• ½ cups Quick Oats
• ¼ teaspoons Salt
• ½ cups Pecans, Chopped
• ½ jars (or More) Caramel Topping

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking.

Remove the pie from the oven and pour ½ jar of caramel topping over the top. Allow to cool slightly before serving.

Zephyr Pancakes

I don't know where the name came from, but these pancakes may as well be called "the best pancakes in the entire world."  Because they are exactly that.  I can't even make any other kind of pancake anymore.  They are so unbelievably good.

Zephyr Pancakes

from melskitchencafe.com

2 cups (8 1/2 ounces) all-purpose flour

2 1/2 tablespoons (1 3/4 ounces) sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large egg yolks

1 1/4 cups (10 ounces) heavy cream

1 1/4 cups (10 ounces) buttermilk

2 tablespoons (1 ounce) butter, melted

1 teaspoon vanilla extract

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined – it’s okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle.

Super Sloppy Joes

Super Sloppy Joes

1 Tbsp oil
1 lb ground beef
1/4 cup brown sugar
1 Tbsp steak seasoning
1 onion, shopped
1 bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1-2 cups BBQ Sauce of choice
1-2 Tbsp tomato paste

Heat a skillet with oil.  Add the ground beef and brown.  Drain the grease.  Add the brown sugar, steak seasoning, onion, bell pepper, red wine vinegar and Worcestershire sauce.  Cook for a few minutes until the vegetables are soft.  Add the BBQ sauce to your liking.  We like a lot so they are really sloppy.  Add tomato paste to thicken up, if needed.

Serve on rolls or buns.

Pasta Salad

This is the pasta salad from my childhood.  My sister Julie used to make it for every single family occasion.  It is really delicious and really easy.

Pasta Salad

1 lb shell noodles, cooked and cooled (Or macaroni noodles, whichever you prefer)
1 can olives, drained and sliced
2 chopped tomatoes, seeded
Bacon cooked and crumbled, if desired.
Green onion, chopped, if desired

Mix these together in a big bowl.

Dressing:
Mix together
1 cup mayo
1 cup sour cream
1 pkg powdered ranch dressing mix.

Stir 3/4 of the dressing onto the salad.  Let it sit for a little while in the fridge.  Add the rest of the dressing just before serving.

Ham Chowder

I use this recipe to use up any ham leftovers I have after Easter or Christmas.

Ham Chowder


4 potatoes, peeled, cubed, and boiled.
1/2 stick butter
1/2 cup flour
1 can of corn (I have used both creamed and regular)
2 or so cups of chopped up ham
2 chicken bouillon cubes
2 cans of milk, using the can from the corn
Salt and Pepper

Combine butter and flour to make a rue.  Add milk, corn, ham, potatoes and bouillon.,  Cook until nice and thick.  Season with salt and pepper to taste.

The BEST Bread Pudding

The BEST Bread Pudding

2 eggs
2 Tbsp melted butter
2 Tbsp vanilla
2 1/2 cup milk
2 cups sugar
3 1/2 to 4 cups sourdough bread, cut into 1 inch cubes
1/3 cup pecans, finely chopped

Preheat oven to 325 degrees.  Beat together eggs, butter, vanilla, and milk.  Add sugar and mix until sugar is dissolved.  Arrange bread cubes tightly in a baking dish (9 inch or bigger).  Keep the crust facing up around the edges of the dish.  Pour the liquid over the bread.  Sprinkle pecans all over and bake for 60-70 minutes, or until the crust is golden brown all over the top.  It make take longer than 70 minutes.

While the pudding is baking, make this Vanilla Cream Sauce

1/2 cup sugar
1 stick of butter
3/4 cups heavy cream
1/4 cup vanilla extract

Combine all of the ingredients in a saucepan.  Stir constantly over low heat until it reaches a low boil.  Pour over the individual servings of bread pudding.

Ham Glaze

This is the glaze I put on every ham I make.  It is so easy and really really delicious.  I usually throw a can of pineapple chunks in with the ham and glaze too.  The pineapple soaks up some glaze and makes it unbelievably delicious.

Ham Glaze

1 stick of butter
1/2 cup brown sugar
1/4 cup honey

Heat on low until butter is melted.  Pour over the ham.  Bake ham according to package directions.