FEATURED RECIPE: Easy Pecan Pie

My Easy Pecan Pie recipe made using pecan halves.

You probably love it but hardly ever make it. Or maybe you've never baked a warm, sweet aromatic pecan pie.

This is one of the easiest pies to make. Just mix all the ingredients together, pour in a prepared pie shell and bake. It really is that easy.

My family has been making this pecan pie forever - my mother is almost 95 and she's been making it since she was young.

We all love it and you'll love it more when you find out just how easy it is to prepare.
Here you go - get ready for pure sweet satisfaction.


Easy Pecan Pie
Ingredients
1 frozen deep dish pie crust (room temperature)
3 large eggs
1 1/2 cups pecan pieces
1 cup sugar
1 cup Karo corn syrup
1/2 tsp. salt
1/4 cup butter (melted but not hot)
2 tsp. McCormick pure vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together in medium mixing bowl. Pour into prepared pie shell and bake for 1 hour on center rack.
Note: You can do the done test by inserting a toothpick in top of the pie. The toothpick should come out clean. If pie filling sticks to toothpick, cook another 5 minutes and retest.
Enjoy!

Contact me at Vicki.Arsenault@oakpress.com for food and product reviews. Email your favorite recipe to enter my bi-weekly cookbook giveaway. Follow on Twitter @OCKidsKorner.

DESSERT LOVERS: Send me your recipe for a chance to win 500 5-Ingredient Desserts Cookbook

Send me your recipe for a chance to win this cookbook

Love dessert? How about making desserts? Bob Hildebrand and Carol Hildebrand bring you 500 5-ingredient recipes and a whole lot more in this cookbook.

Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.

Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.

Here’s how to enter:

Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing for my next cookbook, 500  5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.

St. Patrick's Day: A Recipe for History

This St. Patrick's Day the Irish and just about everyone else will celebrate the day wearing, eating and drinking something green.

A lot of people probably don't know where or how St. Patrick's Day originated but the celebrations will be plentiful.
They probably don't know that Patrick was not born Irish but born in Britain around 390 A.D. to wealthy parents and although his father was a Christian deacon, there is no evidence that Patrick came from a particularly religious family.

That at the age of 16, Patrick was kidnapped and taken to Ireland. Although there seems to be a dispute as to where he was taken, everyone seems to agree that the young Patrick found religion during his captivity. Alone and afraid, tending sheep somewhere in the mountains, it is believed that Patrick first began to dream of converting the Irish to Christianity during his captivity.

After escaping, whether by pirate ship or by walking - as both stories have been told - Patrick returned to Britain, where after years of training was ordained a priest and then made his way back to Ireland.
With a reported small number of Christians already in Ireland when Patrick arrived, his mission was to minister to the Christians already there and to convert the Irish. According to National Geographic, St. Patrick used the three-leafed shamrock to explain the Christian holy trinity of the Father, the Son and the Holy Spirit.


While St. Patrick’s Day occurs on what is believed to be the advent of St. Patrick’s death, March 17, 491 A.D., it also occurs during the Catholic religious season of Lent, which spans from Ash Wednesday to Easter Sunday. 

And so begins the traditions of Corned Beef and Cabbage, green beer and the 3-leafed clover.
And what's a St. Patrick's Day celebration without a few good recipes.

McCormick's, known for their flavor expertise, spices, seasonings and flavorings; offer these simple recipes to make your St. Patrick's Day experience - a "lucky" one!

Slow Cookers Hearty Beef Stew

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 package McCormick® Slow Cookers Hearty Beef Stew Seasoning
1 1/3 cups water

Slow Cookers Hearty Beef Stew/Photo courtesy of McCormick

1 1/4 cups fresh cut-up carrots
1 1/4 cups fresh cut-up celery
1 1/4 cups fresh cut-up onions
1 1/4 cups fresh cut-up potatoes

Directions:

1. Place beef and vegetables in slow cooker.
2. Mix Seasoning Mix and water until blended. Pour over beef and vegetables; toss to coat well. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.

Green Ombre Cake 

Green Ombre Cake/Photo courtesy of McCormick

Cake:
1 package (15 ounce) white cake mix
2 tsp McCormick® Pure Vanilla Extract
McCormick® Green Food Color

Frosting:
1 cup (2 sticks) butter, softened
2 tsp McCormick® Pure Vanilla Extract
1 package (16 ounce) confectioners' sugar
2 tbl milk

 Directions:

McCormick Green Food Color

1. Prepare cake mix as directed on package, using whole eggs. Stir in vanilla. Divide batter evenly into 3 bowls. Stir 50 drops (about 1/2 teaspoon) food color into one of the bowls, tinting batter dark green. Stir 15 drops food color into another of the bowls, tinting batter medium green. Stir 2 drops food color into last of the bowls, tinting batter light green.
2. Pour each bowl of batter into a greased and floured 8-inch round cake pan.
3. Bake as directed on package. Cool cakes on wire rack.
4. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Place dark green cake layer on serving plate. Spread with 1/3 cup of frosting. Top with medium green cake layer. Spread with 1/3 cup of frosting. Top with light green cake layer. Frost top and sides of cake with remaining frosting.

These cheesecake bars — with contrasting layers of green, white and black — get a hint of sophistication from rich dark chocolate and refreshing Pure Peppermint Extract.

Green with Envy Cheesecake Bars

Green with Envy Cheesecake Bars/Photo courtesy of McCormick

1 1/2 cups of chocolate wafer cookie crumbs (about 30 cookies)
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp McCormick® Pure Peppermint Extract
1/2 tsp McCormick® Green Food Color
3 eggs
2 ounces semi-sweet baking chocolate, melted

Directions:

1. Preheat oven to 350°F. Mix cookie crumbs and butter. Press firmly onto bottom of foil-lined 9-inch square baking pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and peppermint extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour 1/2 of the batter over crust. Tint remaining batter green with food color. Pour over batter in pan.
3. Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Drizzle bars with melted chocolate. Store leftover bars in refrigerator.

For more St. Patrick's Day recipes visit McCormick.com

Pillsbury.com offers this recipe for those who want to add a little "Irish Whiskey" to their St. Patrick's Day celebration.

Whiskey Walnut Mini Pies

1 box Pillsbury refrigerated pie crusts, softened as directed on box
3/4 cup dark corn syrup
1/2 cup packed brown sugar
2 eggs
2 tbl whiskey
1 tsp butter, melted
1/4 tsp salt
3/4 cup chopped walnuts

Directions:
Heat oven to 350 degrees F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups.
In medium bowl, mix corn syrup, brown sugar, eggs, whiskey, butter and salt with whisk until blended. Add walnuts; mix well. Spoon 1 tablespoon filling into each crust-lined cup.
Bake 25 to 30 minutes or until crust is golden brown and filling is set. Serve warm or cool.
 

Buttermilk Pie serves up sweet memories of my uncle

I share this recipe with you, in memory of my uncle Lee Roy Poe. How much I enjoyed baking "Uncle" this Buttermilk Pie. Each visit when he and my sweeter-than-sugar Aunt Helen came to Michigan from Arkansas I would make him this pie. I don't remember exactly when I started making it for him, it seems like something that I've always done and always enjoyed doing.

Uncle had a heart of gold and was one of the kindest men I've ever known. He always made sure to tell me how much he loved my Buttermilk Pie. It was always good and just right, according to him. I guess it could of been that he really thought it was that good or the fact that he would never say otherwise. I know that my aunt made this pie just as well and if not better than I did. Although if you asked her, I'm sure she would say otherwise. Uncle wasn't the only one with a heart of gold.

I think for me, it became more about doing something special for someone I cared so much about. My uncle was the kind of person that made everyone feel special. He was a joy to be around - his smile always showed how happy he was to see you.

I'll continue to make this pie for family, each time it will serve up those sweet memories of Uncle Lee Roy.

It's the little things in life that mean the world. Make a difference in someone's life and show them how much you appreciate the little things they do.

For you, Uncle Lee Roy. The world is a better place because of you.

Buttermilk Pie

Buttermilk Pie

Ingredients
1/2 cup butter (room temperature)
1 1/3 cup sugar
3 eggs separated
3 tablespoon flour
1 1/2 cup buttermilk
1 tablespoon lemon juice
pinch salt
1 pie shell

Directions
Cream butter and sugar in medium mixing bowl. Add egg yolks one at a time while mixing.
Beat in flour and buttermilk.
Add lemon juice and salt. Mix well.
Set aside.
In another mixing bowl, beat egg whites until stiff.
Fold into filling mixture.
Immediately pour into pie shell.
Bake on middle rack in 325 degree preheated oven for about an hour or until top browns.

In loving memory of Lee Roy Poe
Feb 10, 1924-Dec. 26, 2012
Sadly missed - Forever loved

Creating healthy meals is easy with these "Seasonal Seven"

More and more, moms are looking for healthier ways to prepare meals for their families. The smallest changes in preparing a meal can make the healthiest differences. McCormick encourages everyone to join the movement of "Generation Fresh." The mindset of creating healthier meals at home by adding more herbs and spices while gradually cutting back on sugar and sodium.
This holiday season and as the Fall season winds down and we head into winter, McCormick wants to help bring some warmth and sweet aroma to your family kitchen. The "Seasonal Seven" says McCormick are at the heart of most holiday dishes. Sage, Cinnamon, Poultry Seasoning, Ginger, Nutmeg, Vanilla Extract, and Peppermint Extract make up these spices, herbs and extracts. You can find recipes using the "Seasonal Seven" such as: Roasted Harvest Vegetables, Orange-glazed Turkey Meatballs, Roasted Sweet Potatoes with Cinnamon Pecan Crunch and decadent Vanilla Pecan Pie and other wholesome, healthy recipes at McCormick.com.

You'll find recipes like this Chicken Chili with Black Beans and Corn.

Chicken Chili with Black Beans and Corn

Chicken Chili with Black Bean and Corn

Makes 8 (1-cup) servings | Prep Time: 15 minutes | Cook Time: 30 minutes
INGREDIENTS
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Crushed Red Pepper
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn
DIRECTIONS
1. Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion;
cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano,
cumin, garlic powder and red pepper; mix well.
2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Enjoy a healthier way to fried chicken.

Oven-Fried Chicken

Oven-Fried Chicken

Makes 5 servings | Prep Time: 5 minutes | Cook Time: 20 minutes
INGREDIENTS
1/4 cup flour
1 1/2 teaspoons Lawry’s® Seasoned Salt
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Ground Black Pepper
1 1/4 pounds boneless skinless chicken breast halves or thighs
1/4 cup milk
1 tablespoon butter, melted

DIRECTIONS
1. Preheat oven to 425°F. Spray 15x10x1-inch baking pan with no stick cooking spray.
2. Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter.
3. Bake 15 to 20 minutes or until chicken is cooked through.
Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.
Flavor Variation: Use 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.

Using one of the "Seasonal Seven," Pure Vanilla Extract has this Vanilla Pecan Pie bursting with sweet, vanilla flavor.

Makes 10 servings.

Vanilla Pecan Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

1 refrigerated pie crust (from 15-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted

1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.