Chocolate Chip Pecan Pie

We took our kids on a Caribbean cruise two weeks before Christmas so we had no Christmas celebration planned. Just another quiet evening at home. However, a chance encounter at the grocery store ended with an invitation to join our neighbors for Lobster Bisque and Salmon Quesadillas on Christmas Eve.  We were looking forward to an evening of good food and fun until a nasty cold knocked us out of commission. Our friends sent us a generous basket with all the anticipated delicacies.

No southern lady ever returns a dish or basket empty, so I made a chocolate chip pecan pie as my thank you gift. Honestly, it is one of the easiest pies to make and takes very little time. It freezes well, so I made two in case I have unexpected company later in the week. 

CHOCOLATE CHIP PECAN PIE

9-inch Unbaked Pastry Shell

3 eggs

1 cup light corn syrup

½ cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

1 cup chopped pecans

½ cup semi-sweet chocolate pieces

Oven 375°

In large mixer bowl, combine eggs, corn syrup, sugar, salt and vanilla.  Blend well at medium speed. Stir in pecans and chocolate pieces. Pour into unbaked pastry shell.  Bake at 375° for 40 to 45 minutes until knife inserted near center comes out clean. Cool. Serve plain or with whipped cream.

Gather ingredients. I've measured out enough for 2-9" pies.

Beat eggs, blend in sugar, syrup, salt, and vanilla

I can make my own pie crust, but it's hardly worth the effort.
 I use a pre-made Pillsbury crust and pinch the edges using my thumb and forefinger.

I sprinkle the pecan and chocolate pieces in the unbaked
shell so they will be evenly distributed.
 

Pour egg mixture over pecans and chocolate pieces

I cover with an edge protector (which you can find at a kitchen store or use
strips of aluminum foil). This allows the crust to brown without
burning the edges.

Now kick your feet up for 45 minutes while the pies bake.

 The directions say to serve with whipped cream. I think that's gilding the lily, but you do as you like. Personally, this is my favorite pecan pie because it isn't as sweet as the one my mom makes (don't worry, she won't ever read this since she doesn't own a computer). In fact, I like to eat it straight from the freezer, like a frozen candy bar. Hope the holidays continue to treat you well!

Date Nut Loaf

This is the only recipe I have which has been handed down for generations. My great-grandmother, Sarah Elizabeth Brannan, handed it down to her daughter, Ida Mae Keel, who gave it to my mother, Priscella Lee Thetford. Mom gave it to me as a young bride in 1977. I have been making it at Christmas ever since. I just make one batch and save it for friends and family who treasure its rich nuttiness. 

Candy is easy to make if you invest in a inexpensive candy thermometer. Once upon a time I made at least twenty baskets of goodies for my Sweetheart's co-workers every Christmas. I found candy so quick to make, package, and store, my baskets contained the standard fudge, but also peanut brittle, chocolate cherry fudge, white chocolate pretzels and this Date Loaf Candy.

DATE LOAF CANDY

2 cups sugar

2/3 cups sweet milk

1 Tablespoon butter

Cook together until mixture forms hard ball in cold water or (260° on candy thermometer)

Add two cups of chopped dates and beat until evenly distributed.

Add cup chopped pecans.

Use spatula to place hot mixture on waxed paper.

Roll into a loaf, being careful not to burn your hand.

Let stand until hard enough to slice.

Gather and measure your ingredients.
Sweet milk is listed to differentiate it from buttermilk.
I use evaporated milk for richness. Any milk will work

 Combine sugar, milk and butter together

Cook together until mixture reaches 260° on candy thermometer 

Add 2 cups of chopped dates, mix until blended.

Add 1 cup chopped pecans

Pour onto waxed paper and shape into loaf.

When cool enough to handle, slice into circles
 and serve, or package for gifts. 

Make-Ahead Scrambled Egg Casserole

This past weekend fourteen people spent the night. Some wake up early and are ready to eat. Others move more slowly and like to have their coffee before entertaining the thought of food. I like to make them all happy. With this recipe I can. It's easy to throw together and can be kept warm in your slow cooker for up to four hours.
I usually make a double recipe since I have some hearty eaters (read "men"). Leftovers can be turned into breakfast burritos for a quick on-the-run breakfast during the week.

Make – Ahead Scrambled Eggs

8 slices bacon (or 1 package of real bacon bits)

3 T. margarine or butter

16 eggs

1 C. half-and-half or milk

½ t. salt

¼ t. pepper

1 (10 3/4 oz.) can condensed cream of mushroom soup or cream of chicken soup

2 T. chopped fresh chives (opt.)

4 Italian plum tomatoes, quartered, sliced (opt.)

1 (8 pkg.) pkg. (3 cups) sliced fresh mushrooms (opt.)
8 oz. (2 cups) shredded Cheddar cheese

·        Cook and crumble bacon

·        Cook mushrooms until tender (if using)

·        Melt margarine or butter in skillet

·        Beat eggs in large bowl

·        Add half-and-half and salt and pepper to eggs

·        Cook eggs in skillet until firm but still moist

·        Stir in soup and chives (if using)

·        Place half of egg mixture in 3 ½ or 4 quart slow cooker (crock pot)

·        Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon

·        Repeat layers

·        Serve immediately, or cover and keep warm on low setting for up to 4 hours

• Makes 12 3/4 cup servings.

Never be afraid to ask for help! My husband usually cracks all
the eggs for me. Sometimes we prepare the egg mixture the night
before so all we have to do is scramble the eggs in the morning.

While he is cracking the eggs, I assemble the rest of
the ingredients and measure out the milk.
NOTE: I buy shredded cheese and bacon bits.

Once you have scrambled the egg/milk mixture, stir in the
condensed soup. My kids don't like mushroom, so I've been
known to use cream of chicken, onion or cheddar cheese soup.

To make clean-up easy I use a slow-cooker liner.
Place your egg mixture in the bottom.

Top with bacon bits.

Finish with shredded cheese. Repeat.
Cover and set cooker on warm.
Let the cheese melt before serving.

Because there are always a few selective eaters I make this recipe as plain as possible--no chives, mushrooms or tomatoes. For those of us who like a little kick in the morning, I serve salsa on the side. A little toast, fresh fruit and a hot beverage rounds out an easy brunch. Let me know how you like it.