Michelle W's Pecan Pie

Best ever pecan pie and that is saying something because I make my own every year.  This version had the right amount of everything.  Just perfect!

Combine:
1 c dark corn syrup
3 eggs
1 c sugar
2 tbsp melted butter
1 tsp vanilla

Then mix in:
1 1/2 c pecans

Pour into pie crust

Bake at 350 degrees for 60-70 minutes.

Recipe Source:  my friend Michelle W.

Michelle W's Pie Crust

This was the best pie crust I have ever had!  I have never made a successful pie crust so I will need to try this at Thanksgiving time.  Lucky for me she was willing to share.


For a SINGLE PIE CRUST:
-Can double the recipe for 2 single pie crusts.


1 1/2 c flour
1/2 tsp salt
1/2 c lard
1 tbsp room temperature butter
-(optional, she accidentally left it out of the pies she made for me and it was still the best pie crust I have ever had).
4-5 tbsp cold water
-(she fills an 8 oz glass with ice water, adds about 1 tbsp apple cider vinegar to it and spoons out 4-5 tbsp from it.  When I asked her why the vinegar, she said she took a class from an award wining pie maker and she does it....so she doesn't question that kind of genius haha!

Mix flour and salt.  Cut in lard.  Mix in water with a fork-or throw it all in the food processor, as another friend suggested haha!

For a DOUBLE PIE CRUST (top and bottom):
2 c flour
1 tsp salt
2/3 c lard
5-7 tbsp water
1 tbsp butter


Recipe Source, my friend Michelle W.

Buffalo Chicken Dip

Oh my gosh, this stuff is BOMBBBBB!!!!  We had it at a friends house recently and it was so good.  Serve with tortilla chips.

1 package  (8 oz) cream cheese, softened
1/2 c Hidden Valley Original Ranch Dressing
1/2 c Frank's RedHot Original Cayenne Pepper Sauce
2 c cooked chicken
1/2 c crumbled bleu cheese (optional)
(I think when we had it they added in about 1/2 c cheddar cheese)


Combine all ingredients in a 1 qt baking dish.  Bake at 350 degrees for 20 minutes until hot.  Makes about 4 cups dip.  I believe you can also put it in a crock pot.

No-Bake Rocky Road Chocolate Bars

I seem to be obsessed with different varieties of chocolate, peanut butter and rice crispies.  You can also substitute almond butter for the peanut butter.  Make several hours ahead of time so they can chill in the fridge to harden.

Ingredients

1/2 cup Land O Lakes® Butter

1 (12-ounce) package (2 cups) semi-sweet chocolate chips 

1 cup butterscotch-flavored chips 

1 cup peanut butter 

4 cups crisp rice cereal 

3 cups miniature marshmallows 

How to make

1. STEP 1
   Butter 13x9-inch baking pan. Set aside.
2. STEP 2
   Combine butter, chocolate chips and butterscotch chips in 4-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until melted. Stir in peanut butter until well mixed.
3. STEP 3
   Remove from heat. Add cereal and marshmallows; toss until well coated.
4. STEP 4
   Press mixture onto bottom of prepared pan. Refrigerate until firm.
5. STEP 5
   Cut into bars. Store refrigerated.

Recipe and Photo Source: Land O Lakes