Lightpecanpieww Recipes

Steps:

• Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
• Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
• Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.

Steps:

• Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm.
• Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

Steps:

• FILLING.
• Preheat oven to 375°F (If you want your filling to have toasted pecans, make sure to toast them first at 350°F for around 9 minutes).
• Mix the all the ingredients together (make sure to press out any clumps) and stir in cooled pecans. Pour into selected pie shell. The pecans will rise to the surface of the pie.
• ***I brush the sides of the crust w/ some of the filling mixture and leave little puddles along the bottom to get it crisp and tasty edges**.
• **Note** I bake my own tart shell in a springform pan, remove it and then place it on a baking sheet w/ edges, lined w/ parchment paper. I then fill it with the pie filling.
• Bake at 375°F for 30 minutes or until the filling has set depending on your oven. About 18 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
• Remove from oven and let cool completely.

Steps:

• In a large nonstick skillet, melt the margarine.
• Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes.
• Stir in the parsley, lemon juice, and pepper.
• Serve the penne, topped with the shrimp mixture.

Steps:

• Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
• In food processor or blender, process crackers until finely crumbled.
• Add margarine; process until evenly moistened.
• Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
• In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
• In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
• Add gelatin mixture and stir until thoroughly combined.
• Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
• Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

Steps:

• Heat oven to 350.
• Grease 13 x 9 inch pan.
• Reserve 2/3 cup of the dry cake mix for filling.
• In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
• Press in bottom of greased pan.
• Bake at 350 for 15-20 minutes or until light golden brown.
• In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
• Beat 1 minute at medium speed or until well blended.
• Pour filling mixture over warm base; sprinkle with pecans.
• Bake an additional 30-35 minutes or until filling is set.
• Cool completely.
• Cut into 36 bars.
• Store in refrigerator.