Author: Mallory Wilcox

This recipe to remember is from Pinterest. I did not come up with on my own. Its the best of both desserts. I recommend letting this dessert cool completely before serving. It will set up just like a traditional pecan pie. If you’d like to see how simple it is to make, you can find my Youtube channel below

My Mimi would have loved this simple but crowd pleasing, decadent dessert. This one starts with a family size box of brownie mix and just escalates from there. I’ll list the ingredients below.

1 box family size brownie mix (plus ingredients to prepare)

1 cup granulated sugar

1 1/2 cups corn syrup

4 eggs

1/4 cup unsalted butter (melted)

1 1/2 teaspoons vanilla extract

2 cups pecans

Preheat over to 350 degrees. Grease a 9×13 inch baking dish and set aside. Prepare the brownie mix per package instructions, pour into prepared baking dish and bake for 20 minutes or until the top of the brownies are just set. Next, while the brownies bake mix together the sugar, corn syrup, eggs, melted butter, and vanilla in a medium bowl and stir in pecans. When the brownies are set but not done, remove from oven and pour over the pecan pie filling. Bake for an additional 25-35 minutes. Let cool to room temperature before serving.

https://www.youtube.com/channel/UCNWx9Ril4HohdXsIzR975ZA#:~:text=@Recipestoremember1936

Mimi didn’t make a lot of cookies any time but at Christmas and New Year’s. I make cookies as often as I can. She really would have enjoyed this apple cider version. They are the perfect fall treats for those that aren’t as into to pumpkin spice. Brandon requested these and since its my birthday and I said I would spend the whole day baking, I’m going to share this memorable recipe with you.

Ingredients

3/4 cup unsalted butter

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1/3 cup apple cider

1 teaspoon vanilla bean paste

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 3/4 cups all purpose flour

For coating

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Cream butter and sugars together. Add egg and whip until fluffy. Add apple cider and vanilla bean paste mix well. Finally add and mix flour, salt, cinnamon, baking powder, and baking soda; mix until incorporated. Chill dough for at least 30 minutes. Preheat over to 350 degrees. Using a cookie scoop, scoop and form into balls. Coat each ball in cinnamon and sugar mixture. Bake 10-12 minutes. Cookies will spread a little but not much.

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Mimi wasn’t one who ate a lot of different kinds of recipes. She had her favorites she had memorized. I’m learning to love a variety of recipes. This recipe is a new favorite. I’ve printed it to add it to my notebook. I’ll be sure to remember this one.

for the meatballs:

1 pound ground pork

2 tablespoons chopped onion

2 scallions finely chopped

3 garlic cloves minced

1 egg

1/2 cup plain panko breadcrumbs

for the sauce:

3 garlic cloves minced

1/4 cup low sodium soy sauce

3 tablespoons maple syrup

1 tablespoon rice vinegar

1/2 teaspoon grated ginger

1 1/2 teaspoon cornstarch

scallions finely chopped

Preheat oven to 400 degrees. In a large bowl add minced onion, scallions, garlic, egg, and breadcrumbs, mix well. Add ground pork and incorporate fully. Portion the meatballs out into 18 meatballs using a medium cookie scoop. Bake meatballs for 20-25 minutes or until cooked through. While meatballs are baking whisk together all of the sauce ingredients in a small sauce pan. Bring to a boil and cook for 3-5 minutes and coat meatballs in sauce while hot.

As always I thank you for your support. You can support my future endeavors by clicking on the links below or making a purchase. As an Amazon affiliate I will earn a small commission on any purchases made through the links I share.

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This recipe is one of my favorites. It’s a comforting twist of an old standby. It’s sweet and tangy from the barbecue sauce with a Mexican kick from the rotel and southwest corn. It really hits the spot as temps begin to cool this month.

Ingredients:

2 pounds ground beef

1 medium sweet onion chopped

1 tablespoon olive oil

1 16 ounce bottle barbecue sauce

1 14 ounce can southwest corn with peppers drained

10 ounce can Rotel tomatoes with green chilies

1 tablespoon barbecue seasoning

1 teaspoon garlic salt

1 teaspoon ground cumin

1/2 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1 30 ounce bag crispy crowns or tater tots

2 green onions thinly sliced

Preheat oven to 425 degrees. Prepare a 13×9 inch baking dish and set aside. In a large skillet cook ground beef and onion in 1 tablespoon of olive oil. Cook over medium high heat. When the beef is fully browned add barbecue sauce, drained corn, Rotel, barbecue seasoning, garlic salt, ground cumin, and black pepper. Pour into baking dish. Sprinkle with cheese. Arrange tater tots on top and bake for 25 minutes or until tater tots are golden and crispy. Sprinkle with green onions and serve hot.

As always thank you for your support. You can continue to show your support by clicking on my Amazon Affiliate links below and making a purchase if you see something you like. I will earn a small commission to support my endeavors.

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This recipe is sensational! As good a home cook and baker as Mimi was she made box blueberry muffins. These are far better than any box recipe. Ya’ll will really love these. Brandon and I picked our blueberries in Mount Morenci near Aiken at Herb N Berries. Picking blueberries is very relaxing. Remember this recipe!

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

3/4 cup buttermilk

2 teaspoons vanilla bean paste

1/2 teaspoon salt

2 teaspoons baking powder

2 cups flour

2 cups blueberries, fresh

Preheat oven 425 degrees. Using a hand mixer cream butter and sugar, about 5 minutes. Add eggs and beat until fully combined. Add buttermilk and vanilla and mix. Add flour, salt, and baking powder mixing carefully. Do not overmix. Fold in blueberries with a spatula until even distributed. Scoop the batter into greased and muffin lined muffin pan. Bake for 5 minutes at 425 degrees, reduce heat to 375 degrees and bake for an additional 24 minutes.

If using frozen blueberries bake for an additional 5 minutes or until a toothpick inserted into the center comes out clean.

You can support my endeavors by clicking on my links below. It’s baking items I recommend. They are Amazon Affiliate links and I will earn a small commission if you make a purchase through any of my links. Thanks for your support.

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Its simple. You can make as much as you’d like. Chop up the potatoes, onions, and sausage and throw it all in the crock pot. This is a recipe to remember. Mimi would have loved this one.

2 packages smoked sausage sliced into bitesized chunk

7 potatoes cubed (peeled if desired)

1 medium onion chopped

2 28 oz cans undrained green beans

salt and pepper to taste

1/2 teaspoon red pepper flakes

Layer potato chunks on the bottom of your crock pot. Top with onion. Add sliced sausages on top. Cover with green beans. Sprinkle with salt, pepper, and red pepper flakes. Cover with lid and cook on low for 8 hours or on high for 4 hours.

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This recipe is brought to you by Diethood.com It’s spicy and zesty. My Husband usually cooks this on the blackstone but you can make it in a cast iron skillet. I serve it with mashed potatoes. It’s a recipe you’re going to want to remember.

1 pound top sirloin steak cubed

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons sambal oelek chili paste

1 tablespoon honey

2 tablespoons olive oil

2 limes zested and juiced.

Cut the steaks in 1 inch cubes. In a plastic bag combine the cubed steak and all other ingredients and allow to marinate for 20 minutes. Heat the skillet and sear the steak bites. Add marinade to skillet and toss the steak bites until the marinade has reduced and coats the bites.

If you don’t have a cast iron skillet you can find one linked below. I am an Amazon Affiliate and will earn a small commission if you purchase through my link. I’ll link some other helpful kitchen tools as well.

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This is a recipe I found that blows all other chocolate chip cookies out of the water. I have a sweet tooth and every week I make a sweet to have for the week. This week my husband requested these buttery, crispy, chocolatey cookies.

My Mimi was never really a cookie grandma. She made cakes and other goodies to share. This week I will share with you this recipe to remember.

2 stick butter softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

1 teaspoon water

2 large eggs

1 teaspoon vanilla bean paste

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups dark chocolate chips

Preheat oven to 350 degrees. Line your cookie sheets with parchment paper. Cream butter and sugar until fluffy about 3 to 4 minutes. Add water and vanilla, mix until combined. Then add eggs and mix. Stir in flour, salt, and baking soda. Fold in chocolate chips being careful not to over mix. Using a cookie scoop, drop the cookies onto the parchment paper lined cookie sheets. Bake 8 to 12 minutes until the edges and centers are browned. Cool on a wire rack.

This kitchenaid go cordless mixer is a game changer. I’ll link my favorite baking supplies down below. If you see something you like and make a purchase, you’ll be supporting my endeavors. These Amazon affiliate links are how you can do that. Thanks for your support.

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