Pecan Pie Bars

There’s no more southern of a dessert than Pecan Pie, but I wanted to make something I could pack easily in lunches. The solution? Pecan Pie Bars. They were quick and easy and almost as good as the real thing.

Pecan Pie Bars

Crust:

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

    1 cup of butter
    2 cups of flour
    1/2 cup of icing sugar

Filling:

Cream together:

    3 eggs
    1/2 cup sugar


Add:

•     2 cups of pecans
•     1 cup light corn syrup
•     a pinch of salt
•     1 tsp vanilla
•     1/2 stick of butter (melted)

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

Apple Enchiladas

There's nothing quite like warm apple pie... is there?  This  recipe is pretty darn close.

I'm too intimidated to attempt apple pie from scratch, so when I found this recipe, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie.

Apple Enchiladas

Ingredients:

•     6 (8 inch) flour tortillas
•     1/2 cup butter
•     1/2 cup white sugar
•     1 (21 ounce) can apple pie filling
•     1/2 cup brown sugar
•     1 teaspoon ground cinnamon
•     1/2 cup water

Directions:

1.     Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
2.     Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.     In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
4.     Pour sauce over enchiladas and let stand 45 minutes.
5.     Bake in preheated oven 20 minutes, or until golden.
6.     Serve with vanilla ice cream.

Lemon Lush

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers..

Lemon Lush

makes 12 servings

Ingredients:

•     2 (3.4 ounce) packages instant lemon pudding mix
•     2 cups all-purpose flour
•     1 (12 ounce) container frozen whipped topping, thawed
•     1 cup butter, softened
•     2 (8 ounce) packages cream cheese
•     1 cup white sugar
•     3 1/2 cups milk

Directions:

1.     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.