I Love You Recipes

An updated version of the classic pecan pie. The slightly spicy flavor of the bourbon is wonderfully complimented by the chocolate.

1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs
1/4 cup J Daniels Kentucky bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
2 cups pecan pieces
19″ unbaked pie shell

Preheat oven to 325°

Combine sugar, corn syrup and butter in a small saucepan over medium heat. Stir constantly heating until the sugar is dissolved. Cool slightly.

Beat eggs, bourbon, vanilla and salt in a large bowl; slowly add the cooled sugar mixture, beating well with a wire whisk.

Gently stir in chocolate chips and pecans. Pour into pie shell.

Bake until set; 50 – 60 minutes.

Corn fritters are a terrific breakfast treat and a perfect compliment for leftover ham.

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg
¼ cup milk
½ cup whole kernel corn, cut fresh from the cob if possible
Oil for frying

Sift flour, then add baking powder, sugar and salt and sift again. Add egg, milk and corn; stir to blend.

Heat oil to 350 ° and drop batter by the teaspoon full into the oil. Turning once, fry until golden brown.

Drain briefly on newspapers or paper towels. Serve hot, arranged on a plate or platter garnished with a dash of confectioners’ sugar and side of warm maple syrup.

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This is, hands down, the best caramel popcorn with Spanish nuts on the planet. This is the “adult” Halloween candy we give to family and friends. It travels well. A big tin is always well received as a Christmas gift, and often asked for!

1 cup butter (no substitutes)
3 microwave bags regular popcorn, popped OR 6 quarts air popped popcorn
2 cups salted Spanish peanuts
1-16 ounce package light brown sugar (2 cups packed)
1/3 cup light corn syrup
1/4 cup molasses
1/2 teaspoon salt
1 teaspoon vanilla extract

Place popcorn in a huge mixing bowl. I use a canning pot or a clean, large plastic bin. Add the peanuts to the center.

Melt the butter in a heavy sauce pan. Stir in brown sugar, corn syrup and molasses. Stirring constantly, bring to a boil over medium heat.

Boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.

Pour caramel mixture over popcorn starting with the nuts in the center. Stir the popcorn and nuts to coat popcorn evenly. Pour the coated popcorn into 2 large lightly greased roasting pans or 4 (13 x 9 inch) baking pans, spreading into a thin layer.

Bake at 250 ° for 60 minutes, stirring every 15 minutes. The goal is to spread that warm caramel into every nook and cranny.

Cool the pans on a wire rack.

Clean-up is a breeze using hot, soapy water.

When completely cool, transfer to tightly covered tins for storage.

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This quickly prepared Minestrone Soup is satisfying and delicious. The long storing ingredients and no-fuss preparation make this soup a kitchen gem.

3 to 5 ounces small pasta shells
1 tablespoon extra virgin olive oil
2 teaspoons oregano
1 teaspoon basil
1 can green beans
1 can Veg-All^® mixed vegetables
1 can great northern beans
1 can cut stewed tomatoes, Italian style
1 can chicken stock
4 ounces tomato sauce

Cook pasta to al dente, according to directions. Drain and rinse with cold water to halt cooking.

While pasta is cooking, place olive oil, oregano and basil in a pot on medium-low heat. Stir to blend. When the herbs are warmed, add drained green beans. Increase the heat to medium-high. Open but don’t drain the remaining cans. Add all to the pot. Reduce heat to simmer for 10 minutes, stirring occasionally. Add pasta and simmer until warmed through. Season with salt and pepper to taste.

Tip: you want to hand crush (or feel through already crushed) tomatoes before adding to any dish. Many pieces can be the top of the tomato which often has a tough spot where the stem was once joined. You want to pinch the soft flesh into your meal and discard the tough part. This step will help ensure that the “mouth feel” of every bite is most pleasant.

Yield: 6 – 8 servings.

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Delicious! These cookies are richly flavored, sweet and moist. Good quality peanut butter will give you superior results.

Preheat oven to 375 °

1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla

Mix flour, salt and baking soda. Set aside. Mix the butter and peanut butter well, add sugars and blend thoroughly. Add eggs, beat well.

Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon onto a pan. Flatten with a fork in a crisscross pattern. If dough begins to adhere to fork, pull dough off through your fingers and dip fork in flour. Repeat flour dip as necessary.

Bake cookies for 10 – 15 minutes; until lightly browned. Cool for a minute or two to firm up a bit before transferring to wire rack to cool completely.

Store in a tightly sealed tin.

Yield: approximately 50 cookies.

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