Andrea's Maple Bourbon Pecan Pie

This pecan pie recipe has been a Thanksgiving tradition in my family for many years. It is a recipe that I created myself years ago, inspired by traditional pecan pie recipes but with an extra kick to make it more special and unique. I added a combination of flavors that my husband and I really enjoy, such as maple and bourbon. This recipe is a big hit over the holidays. My in-laws ask me to bake this pie every year for both Thanksgiving AND Christmas. This recipe is for 2 pies because trust me, they won't last long! hehe ...Be sure to try this pie with the Bourbon whipped cream recipe (see below).

Andrea's Maple Bourbon Pecan Pie

Pie Ingredients (makes 2 pies)
• 1 pkg. Pillsbury pie crusts (2 rolls)
• 2 cups sugar
• 8 tablespoons unsalted butter, melted
• 8 large whole eggs
• 2 cup plus 4 tablespoons dark corn syrup
• 1 cup pure maple syrup
• 4 tablespoons bourbon or dark rum
• 2 teaspoon pure vanilla extract
• 3 cups (2- 5 1/4 ounce bags) crushed pecans
• 1 large egg yolk
• 2 tablespoons heavy cream
• Bourbon whipped cream (optional; recipe included below)

Bourbon Whipped Cream Recipe Ingredients
• 1 c whipping cream
• 2 teaspoons confectioners (powdered) sugar
• 2 tablespoons bourbon (I recommend Jim Beam or Jack Daniels)

DIRECTIONS

1. Roll out your Pillsbury pie crusts into two 9-inch pie pans. Try to leave a 1/2 inch overhang.
2. Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 8 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the crushed pecans. Separate pie filling in half. Pour filling into each of the two pie shells; arrange remaining pecans on top of pie (I usually just eyeball it).
3. Beat 1 egg yolk, add 2 tablespoons of heavy cream and brush over exposed crust than transfer pie to the oven.
4. Bake your pie 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes (depending on your oven).
5. Make your bourbon whipped cream, and then set in fridge until pie is ready to be served (optional). BOURBON WHIPPED CREAM Steps: Beat the whipping cream and powdered sugar until stiff peaks form then beat in the bourbon. Be sure to keep this in the fridge until ready for use.
6. Serve your pie warm or at room temperature.

NOTES: You can make your own pie crust if you want to but the Pillsbury pie crusts are very flaky and are highly recommended for use with this recipe. The Bourbon whipped cream perfectly complements this very rich pecan pie recipe!

I hope that your family LOVES this recipe as much as mine does! ENJOY!!!

Jello Strawberry Mousse Pie

My kids absolutely LOVE this recipe! My daughter asks me to make it for all of her birthdays and my son just cannot get enough of it! I just know that your family is going to love it too. This recipe is also great for Valentines day, Mother's Day and the 4th of July!

Ingredients

• 1 small box of strawberry jello (3oz)
• 1/4 cup boiling water
• 1/4 cup room temp water
• 1 tub of cool whip (8oz)
• 1 premade graham cracker crust
• 1 pkg. fresh strawberries

Directions

1. Chop half of your strawberries into bit sized pieces and set aside.
2. Mix the box of jello with 1/4 cup boiling water to dissolve.
3. Once dissolved, add 1/4 cup room temperature water and mix well.
4. Once at room temperature, Slowly fold the liquid jello into the cool whip (mix well).
5. Fold your chopped strawberries into the mixture.
6. Scoop the mixture into your crust and place in the fridge to set.
7. After atleast 3 hours (or more, overnight is even better).
8. Take your pie out of the fridge. You can now use the other half of your strawberries as a decorative topping for your pie (optional). Use them whole or cut them into slivers (as shown above).
9. Serve with whipped cream (optional).

Bon Appétit!

Easy Baked Marzetti Recipe

Ingredients

2 lb  ground beef

1 large  chopped onion

1 c  chopped green pepper

16 oz  canned sliced mushrooms

1 tsp  salt

1 tsp  pepper

1 tsp  oregano

2 ½ c  carton smart tomato soup

6 oz  canned tomato paste

1 c  water

2 Tbsp  Worcestershire sauce

8 oz  egg noodles

1 lb  shredded sharp cheese

Directions
1. Brown beef and drain off fat. Add remaining ingredients.
2. Cook over low heat stirring occasionally for 45 minutes.
3. Cook noodles and add to meat mixture.
4. Bake at 375 degrees for 45 minutes.
5. Add cheese the last 10 minutes of baking time.
6. If refrigerated-increase baking time to 1 hour.

I recently tried this wonderful comfort food with a new twist. Instead of using condensed tomato soup, I replaced it with the carton smart tomato soup and it turned out brilliant! I really hope that you and your family will give this recipe a try. I just know that you will love it! #cartonsmart #tetrapak  #GotItFree

ENJOY!!!