Copper Lantern Cooking

CHICKEN TORTILLA SOUP

2013-12-10T16:29:00.001-08:00

I am in the middle of a soup frenzy or whatever you want to call it. Soup obsession? Whatever it is, all I want is to eat soup. It's cold outside and I don't like the cold. I feel like I can't ever get warm unless I'm eating soup, wearing fuzzy socks or in a hot bath. So, I'm too busy for the bath and too much to do to strut around in fuzzy socks, so hot soup it is!

I have some Jalepeno's leftover from Thanksgiving when I made Sausage Stuffed Jalapeño Poppers and I knew I was going to use them for soup. I love this soup.
It's simple and easy and delicious!!

However, I'm a wimp when it comes to heat. So, I quarter and seed the jalapeños, and will take them out before I serve the soup. If you're not a wimp like me, please feel free to dice them up and add them in right from the start.

I have made another version of Chicken Tortilla Soup, you can see it here Chicken and Lime Tortilla Soup. It's funny how different chicken tortilla soup can be. They are similar but different and I like both versions!

Heat the olive oil and sauté the veggies until the onions are translucent. If you are not a wimp like me, don't quarter the Jalapeños, dice them and add them on in.

I do this all in one pot, since I don't like doing dishes. If you don't have a pot like this one, really any one will do.

I cubed a boneless skinless chicken breast and grilled it, then chopped it into smaller pieces.

Add in the chicken and tomatoes.

Add the beans and tomato sauce

Heat back up to a low boil. Add the cilantro and give it a good stir.

Cover and simmer for 30 minutes. Remove the Jalapeños if you wish and serve.

You can have it with or without the chips, it really is good either way.

Garnish with cilantro

If you are going to eat it right away, add in the chips and enjoy!!

Chicken Tortilla Soup

Ingredients

1 T olive oil

1 1/2 lb boneless skinless chicken breast, cooked and diced

2 cloved garlic, minced

1/2 yellow onion, diced

1/2 red bell pepper, diced

1 Jalepeno, seeded and quartered

20 cherry tomatoes roasted or 1 can diced tomatoes

1 cup strained tomatoes or tomato sauce

1 lime juiced and zested

3 cups low sodium chicken stock

1 can low sodium black beans rinsed and drained

1/2 tsp black pepper

1/2 tsp sea salt or to taste

1/2 tsp cumin

1/2 cup chopped cilantro

Regular or gluten free tortilla chips

Directions

Heat olive oil in large stockpot. Sauté all veggies until onions are soft and translucent.

Add all remaining ingredients, cover and simmer for 30 minutes. Remove quartered Jalepenos before serving.

Ladle into bowls and garnish with tortilla chips and cilantro. Avocado slices would also go nicely.

Enjoy!!

Notes: If you enjoy your soup a little spicier, you just dice the Jalepeno instead of quartering and add it into the soup.

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EGGPLANT - GROUND TURKEY AND KALE CASSEROLE BAKE

2013-12-03T17:41:00.003-08:00

It's cold tonight and I was craving something comforting and warm. I've eaten so much pumpkin/butternut squash/sweet potato soup, that my skin is going to turn orange! So, I thought I would make up something warm and comforting that wasn't soup. I ate lots of eggplant when I was growing up. My mom would make eggplant patties out of it and they were delicious. So, I'm a fan of the strange purple plant...

I was in the mood for an italian seasoned casserole. I put this together using things I had in my pantry and fridge. (except for the eggplant which I bought over the weekend, not knowing what I was going to do with it)

I wanted to make something that was freezable as I like to portion things out and save freeze them so I have a yummy selection of meals available at any given time. We have a LARGE freezer, so I make quite a few things twice the size, just so I have leftovers for the freezer.

I hope you enjoy it, it is delicious!!

Chop the eggplant

finely chop all of the herbs.

Heat olive oil and sauté onions, garlic and peppers until soft.

Add in ground turkey and cook until browned. If you change up the meat to something that is not at lean as turkey, I would brown the meat first, then add the onions and continue to cook in the rendered fat.

Add in the eggplant and continue to cook until it starts to soften.

Add in all remaining ingredients including herbs. Saute for a minute or two longer to help the magic of fresh herbs happen. They smell fabulous!!

Toss with the Kale and place in a 13x9 baking dish. I add the Kale last because I like it to still be somewhat raw when I eat it. I'm not a big fan of cooked Kale. If you are, please feel free to add it in sooner when you add the eggplant to the sauté pan

Mmmmmmmmmm....

This shot shows all the deliciousness

When it comes out of the oven, it's nice and hot and delicious!!

You can serve this on it's own, with rice or a nice side salad.

Eggplant Ground Turkey and Kale Casserole Bake

Ingredients

1 medium Eggplant, diced

1 pound Ground turkey

1 can no salt Diced tomatoes

1 medium Red Onion, diced

2 cloves Garlic, minced

1/2 Red bell pepper, diced

1 cup Mushrooms, diced

2 Kale leaves removed from stem

1 tsp Pepper

1 tsp salt

1 tsp Crushed red pepper

2 T fresh Parsley, chopped and divided

1 tsp Oregano

1 T fresh Thyme, chopped

1 T fresh Rosemary, chopped

1 T fresh Sage, chopped

1 T Basil, chopped or use dried

1 tsp Worcestershire sauce

1 cup strained tomatoes or tomato sauce

Olive oil

Directions

Heat 2 T olive oil in a large sauté pan or skillet. Add onions, garlic, peppers, mushrooms and brown until onions are softened.

Add ground turkey and continue to cook until browned.

Add eggplant and all remaining vegetables (except 1 T parsley) and Worcestershire. Cook for 2-3 minutes more.

Remove from heat, toss with Kale and place in 9x13 casserole dish. Garnish with remaining parsley.

Cover and bake in 350 degree oven for 45-55 minutes or until eggplant is fully cooked and soft.

Serve over rice or with a nice dinner salad.

I used "strained tomatoes" in the recipe. These are the tomatoes that I use.

TART CHERRY AND WALNUT CRUMBLE PIE

2013-12-03T09:27:00.003-08:00

This is a great balance of tart and sweet. The cherries, even though they have sugar in them, stay start and the sweet crumble on top is a delightful pairing.

You could always change this up and use a standard cherry pie filling, it would be absolutely delicious that way too.

This would be great at Thanksgiving or Christmas or any gathering for that matter!

Serve it with a greek yogurt or creme fraise to add a sweet/tart finish. Delish!!

Tart Cherry Walnut Crumble

Ingredients

1 Store-Bought Pie Dough

2 14-ounce jars Tart Cherries in juice (1/2 cup liquid reserved)

1 Lemon (zest and juice)

1/2 cup Sugar
1 tablespoon Cornstarch

For the Crumble:

1/3 cup Flour

1/3 cup Quick-Cooking Oats

1/4 cup Amaretti or other shortbread cookies

1 tablespoon Brown Sugar

4 tablespoons cold Butter (cubed)

1/4 cup chopped walnuts

1/4 cup quick cook oats

Pinch of salt

3T melted butter

Powdered Sugar (to garnish)

Greek Yogurt or whipped cream (to serve)

Directions

Preheat oven to 375 F. Roll pie dough to 1/8-inch thickness on a lightly floured surface. Place dough into a pie dish and line with parchment and baking beans. Cook for 10 minutes then carefully remove baking beans and parchment and continue to bake for 7 to 8 more minutes or until bottom of crust is cooked and pale golden. remove from oven and set aside.

Meanwhile, whisk together the cornstarch and reserved liquid in a large bowl. Add the cherries, lemon zest, lemon juice and sugar. Stir together then transfer to the prepared crust.

Combine the crumble ingredients minus the butter in a food processor and pulse until cookie pieces are smaller than a pea. Add butter and pulse until butter is crumbled. Stir in the oats and walnuts. Top cherries with the crumble, drizzle with melted butter and place pie into the oven for 30 to 35 minutes. Crumble topping should be a rich golden color.

Remove and allow to cool to room temperature. Serve with powdered sugar and greek yogurt.

This recipe is adapted from TheChew.com

PUMPKIN PECAN CRISP

2013-12-03T08:54:00.000-08:00

I wanted something "pumpkiny" for our Thanksgiving, but my family is not a pumpkin pie eatin' kind of family. So, I went with a super-simple pumpkin crisp. Or as my husband called it "Pecan Pumpkin' Somethin'"

It is sort of like a pumpkin dump cake, but that doesn't sound very appealing, so I'm calling it a crisp. It was very easy and super delicious. It is one of the things that you could really modify too, which I like. I'm always changing things in recipes. I don't think I ever make anything just like the recipe says.

I hope you had a great Thanksgiving. This would be a great treat for any fall gathering. Mmmmmm

This is one of those super easy "dump everything in" kind of desserts. Super simple.

You can see all the yummy layers here.

Baked and browned.

Pumpkin Pie Crunch

Ingredients

16 ounces canned pumpkin

12 ounces evaporated milk

3 eggs, lightly beaten

1 cup sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 box yellow cake mix (any kind)

1 cup butter, melted (2 sticks)

1 cup chopped pecans

1/2 tsp cinnamon

Directions

Preheat oven to 350.

In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth.

Pour into baking dish.

Slowly sprinkle cake mix over pumpkin layer, being careful not to do this step too fast or the mix will sink. Then sprinkle on the pecans. Pour melted butter over top of cake mix/pecans. Then sprinkle remaining cinnamon on top.

Bake for 50-55 minutes or until top is golden brown.

Let cool completely before serving.

BROCCOLI CAULIFLOWER AND MUSHROOM CASSEROLE

2013-12-02T15:19:00.001-08:00

We had some great sides at our Thanksgiving table this year and this was one of them! I wanted to make some dishes that were non-traditional. You can see my complete menu with links to the recipes here: MENU

I have seen and probably made a few broccoli casserole that call for cream of something soup. In an effort to lighten things up a little for my family, I am trying to omit those kinds of ingredients while keeping the yummy factor intact!! This one definitely made the cut and will be making it to other family gatherings. It was delicious!

I chose to use orange cauliflower just to add some color, since it was Thanksgiving, but normally I would just use the regular white stuff.

Things were a little crazy while I was making this so there aren't as many pictures as I would have normally taken. If you need something explained, please let me know.

I hope you enjoy this yummy vegetable dish!

I par-boiled the broccoli and cauliflower and sautéed the veggies. Then they went into a casserole dish.

Make a roux with the butter and flower and add the remaining ingredients. Add to the top of the veggies. You could stir them up if you like, but I decided to just put it on top.

This is a great dish that can be made in advance. This is how I packaged it up, ready for the fridge with the bread crumbs and parmesan in a separate bag so they wouldn't get soggy. I made this the day before.

When we were ready to eat, I topped the dish with the bread crumb mixture and put it in a casserole dish and baked in a 350 degree oven for about 30 minutes, or until the top is starting to brown.

Doesn't this look delicious?!!!!

Broccoli & Cauliflower Mushroom Casserole

Ingredients

Salt and pepper

3 cups broccoli florets

2 cups cauliflower florets

1 tablespoon olive oil

1 small onion, thinly sliced

3 cloves garlic, minced

1 cup sliced mushrooms

1/4 teaspoon crushed red pepper

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/4 cups low-fat milk

1 teaspoon Dijon mustard

1/4 cup seasoned bread crumbs

2 tablespoons grated Parmesan

Preparation

Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Add broccoli; cook for 4 minutes. Drain; rinse under cold water. Pat dry; transfer to baking dish.

Warm oil in a skillet over medium heat. Sauté onion for 3 minutes. Add garlic and mushrooms; sauté for 2 minutes. Raise heat to high; sauté for 3 minutes. Add to baking dish and season mixture with salt, pepper and red pepper.

Wipe out skillet; return to medium heat. Melt 2 T bsp. butter, then add flour. Cook, stirring, until smooth, 2 minutes. Whisk in milk; bring to a boil. Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover

Melt remaining 1 Tbsp. butter. Combine bread crumbs and Parmesan. Stir in melted butter. Sprinkle mixture over casserole. Bake for 30 to 35 minutes, until bubbly and golden brown. Let sit for 5 minutes before serving.

Adapted from MyRecipes.com

CREAMY SPAGHETTI SQUASH AND SWEET POTATO SOUP WITH GARAM MASALA

2013-12-02T10:23:00.000-08:00

It's cold outside and soup is on my mind...
Sometimes I buy squash when I am grocery shopping, just because. I don't have a plan for it, but I know I'll find something to make with it because I love it so much.
Thanksgiving is done and it's time to get back on track. I eat healthy soups when I'm really trying to stay on track because it's low in calories and full of veggies, plus it's delicious!!

This is my fall inspired Spaghetti Squash and sweet potato soup.

This was inspired by the acorn squash soup I made a few weeks ago. You can find it here: Acorn Squash Soup. It also uses Garam Masala seasoning. It's one of my favorites right now.

Spaghetti Squash is typically used as a type of noodle since it resembles spaghetti when you cook it and remove the flesh with a fork. However, if you cook it very soft and just cube it, it really acts like any other type of squash. The only thing about spaghetti squash is that it doesn't have much flavor. It is really good at taking on whatever flavor you give it, so I like using it to add body to my soup without a distinct flavor, so I can play around with seasonings and other veggies.

Prick squash with knife and microwave for 10 minutes or until very soft.
Repeat with sweet potato, but only cook 5-6 minutes.

Heat oil and sauté onions

Add apples, carrots, garlic and sauté until soft.

Cut squash lengthwise and scoop out seeds.

I love microwaving squash, it makes the skin just lift right off.

You cal slice each half then run a knife under the flesh to completely remove skin.

Cube and add to pot

Repeat with sweet potato

Add to pot with pumpkin puree and chicken stock.

Stir and simmer for 15 minutes.

I LOVE the immersion blender. I also like to puree the veggies before I add all the liquid. I feel like I can get to everything easier and don't have to chase it around the pot so much.

Keep going until it's nice and smooth.

Add coconut milk and seasonings and puree again to blend. Simmer another 10 minutes or so.

Serve it up hot and enjoy!!

Creamy Spaghetti Squash and Sweet Potato Soup

Ingredients

2T Olive or Coconut Oil

1 Large spaghetti squash, cooked, cubed and peeled

1 Sweet potato, cooked, peeled and cubed

1 Medium yellow onion, chopped

1 Fuji apple, peeled and chopped

3 Cloves garlic, minced

2 Carrots, chopped

1 Cup pumpkin puree

32 Ounces low sodium chicken or veggie stock

3 Cups water

1 1/2 cup unsweetened Coconut milk

3 tsp Garam Masala

1 tsp Ginger

1/2 tsp Curry powder

1/2 tsp Allspice

1/2 tsp Coriander

Directions

Prick spaghetti squash with knife and microwave for 10 minutes. Cool, peel and cube.

Repeat with sweet potato, but cook for only 5-6 minutes.

In a stock pot, heat oil and sauté onions, garlic and carrots until soft. Add squash, apple, sweet potato and pumpkin with chicken stock. Simmer for 15 minutes until carrots are soft.

Using an immersion blender or standard blender, puree until smooth

Add coconut milk and spices. Simmer for additional 10 minutes.

Serve and enjoy!!

TRADITIONAL TURKEY STUFFING WITH FRESH HERBS AND CIABATTA BREAD

2013-12-01T14:13:00.000-08:00

Stuffing is one of the favorite things on the Thanksgiving table. I take the most time cutting vegetables and herbs for the stuffing than any other dish it seems. This year I decided to use a ciabatta bread mix as well. It was awesome!!

Everyone loved it and there was nothing left!! Very flavorful and moist, just how stuffing should be.

We don't stuff a bird with stuffing, and we didn't cook a full turkey this year, so this was the perfect pairing with our slow cooker turkey breast and tri-tip.

Melt butter and sauté all the veggies until soft.

chop the fresh thyme, sage and rosemary. Mmmm this is my favorite part. Fresh herbs smell so yummy!

Add them to the veggies. Cook a couple more minutes.

This is how they should look when fully cooked. This smells amazing!

when fully cooked and well, mixed together, add in 1 cup of broth to deglaze the pan and make it easier to transfer
to the bread.

Add to the mix. With a heavy spoon, stir and add more broth/stock until the bread is nice and moist. It may take more/less depending on what type of bread you are using.

Put moistened stuffing into a baking dish.

Bake at 350 degrees until heated through and begins to brown.

Traditional Turkey Stuffing with Fresh Herbs

Ingredients

12 ounces dry bread cubes (I used a seasoned Ciabatta bread)

2 cups diced celery

2 cups chopped onions

2 tablespoons chopped Italian parsley

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 teaspoon salt

1/2 teaspoon black pepper

8 tablespoons butter, melted

2 1/2 cups turkey broth or 2 1/2 cups chicken broth

Giblets if roasting whole turkey

Directions

Preheat oven to 350 degrees.

If using giblets, boil for two hours in water and save water to use in place of broth. Pick meat off of bones and add to stuffing.

Sauté onion and celery in the butter until softened, add herbs and continue to cook for 3-5 minutes. Deglaze pan with some of the broth before adding to the dry mixture.

Combine onion mixture with bread, pepper and salt in large mixing bowl.

Stir in broth until well moistened.

Place into a casserole dish or shallow dutch oven. Bake 35-40 minutes covered.

Take the cover off the last 5 minutes to brown.

Variations

1 apple, cored and diced

1/2 c walnuts or pecans, coarsely chopped

1/2 pound bacon, fat rendered and used in place of butter

2 Leeks, peeled sliced and cut into half moons. Soak in cold water for 10 minutes, then drain. Add to onion and celery while sautéing.

SLOW COOKER TURKEY BREAST WITH GLUTEN FREE GRAVY

2013-12-01T13:04:00.001-08:00

This year was all about side dishes. I was going to be very involved with all of my choices and knew I needed something simple, yet delicious for the turkey.

I wanted to try a slow cooker turkey. I do quite a lot of soups and pot roast in the slow cooker, so I'm very comfortable with it.

We have a few family members that aren't big turkey fans, so we also cooked a pre-seasoned tri-tip roast from costco and a full-size turkey added to that would have been too much. The breast is really my favorite part anyway, so I chose a nice 7 pound breast with bones.

This came out delicious!! I started it first thing in the morning, it cooked 7 hours and was so juicy and tender. Never has Thanksgiving turkey been so easy.

I saw this recipe from Mel's Kitchen and it was the basis for it, even though I changed it up a little. (I can't ever follow a recipe, I always have to change something) We decided not to do the gravy as in the recipe, we just strained out the veggies and herbs and served it as is. It was more of a nice broth. It was just right. We reserved the heavy gravy for the beef we were also making. Perfect!

I cut up all the veggies and cooked them until the onions were soft and translucent.

Added the chicken broth and herbs and flour. (I used almond flour, since this was going to be a GF course)

Poured it into the slow cooker. (this is going to be your gravy later)

Seasoned the turkey with salt, pepper and poultry seasoning and placed on top of veggies.

I cooked for 1 hour on high, then 6 more on low, which was perfect for a 7 pound breast with bones.

So here is where I dropped the ball. I forgot to get pictures of this brown, juicy turkey coming out of the crock pot. This has already had skin removed and half of it carved up. This is about an hour after we took it out. We also took all the drippings from the crock pot and strained out all the vegetables. We decided to serve the drippings au jus style and have a lighter gravy. We made a standard roux based gravy for the beef.

Slow Cooker Turkey with no-fail gravy

Ingredients

3 tablespoons butter or olive oil

1 medium onion, coarsely chopped

1 large carrot, peeled and coarsely chopped

1 stalk celery, coarsely chopped

4 cloves garlic, finely minced

1/3 cup all-purpose flour or almond/coconut flour for GF

3 cups no-salt added or low-sodium chicken broth

1 package no salt chicken bouillon

2 sprigs fresh thyme or 1/2 tablespoon dried

2 bay leaves

6-8 pound bone-in skin-on turkey breast

Salt and pepper

Poultry Seasoning

Directions

In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned.

Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens.

Stir in the remaining broth and water. Add the thyme and bay leaves.

Pour the mixture into the slow cooker. Season the turkey breast all over with poultry seasons, salt and pepper. Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees.

Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy.

Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes.

Season the gravy with any additional salt and pepper, if needed.

Carve the turkey and serve with the warm gravy.

Recipe adapted form MelsKitchenCafé.com

SAUSAGE STUFFED JALAPENO POPPERS

2013-12-01T12:20:00.001-08:00

I have made these jalapeño poppers for a number of different events. They are great to take to any party. They've been a hit at halloween, super bowl, thanksgiving appetizers, etc. You just can't go wrong with these delicious flavors. You can play with the sausage mixture to add more heat or lighten it up.

These are easy to make and always a big hit!!

Even those people that don't love Jalapeños, love these. They aren't as spicy when they are baked and really add a nice flavor.

If you are planning ahead and making these the day before. I usually make the filling and put it in the fridge. Then a few hours before it's time to go, I pull it out of the fridge, let it get to room temperature to soften and then prepare and stuff the peppers. They are easy and delicious.

Brown the sausage and save some of the drippings to sauté the veggies in. Try not to save as much as I did here, they are sort of drowning...

Add the sausage to a medium mixing bowl.

Add in all the ingredients.

Start stirring. Use a heavy spoon, this is quite thick.

Keep stirring until it's nice and mixed and kind of creamy. You could certainly do this in a stand mixer. My stand mixer was busy doing something else while we were making these, so I did it the old fashioned way.

Chopping onions with my
onion glasses
Best. Invention. Ever.

My daughter is modeling onion glasses as well
She looks better in them than I do.

I was making these the day ahead, so I put saran wrap down onto the mixture and popped it into the fridge.

Stuff them and bake them and they are oh, so delicious!!

Sausage Stuffed Jalapenos Poppers

Ingredients

1 pound mild or hot Italian sausage

1/4 cup yellow onion, minced

1/4 cup red bell pepper, minced

2 cloves minced garlic

1 tsp red bell pepper flakes

1 package (8 ounces) cream cheese, softened

1 cup (4 ounces) shredded Parmesan cheese

22 large jalapeno pepper, halved lengthwise and seeded

Directions

Half and seed all the jalepenos.

Saute sausage until brown and make into small crumbles with spatula. Remove from pan and pat to remove excess oil.

Pre-heat remaining oil and add onion and bell pepper until onions are translucent, about 5 minutes. Remove from pan and pat to dry.

Place all ingredients into mixing bowl and mix together. (for a smoother texture, this can be done in the food processor)

Stuff each pepper with a good amount of sausage mixture.

Place in baking dish and add a little shredded parmesan to the top of each one.

Bake uncovered in 425 degree oven for 15-20 minutes or until lightly browned on top.

Can be served with ranch dressing, although we don't usually use it. People like to just pick them up and eat them!!

BEST EVER DEEP DISH PECAN PIE

2013-12-01T11:47:00.001-08:00

I gave my husband about 10 options for Thanksgiving dessert. He chooses pecan pie every time as he did this year. I have to admit, pecan pie is one of my favorites too, so I've always wanted to have a great pecan pie recipe. I also really like a pecan pie that is FULL of pecans.

That is why I usually make a deep dish pie so that I can pack it full of pecans. This recipe is sweet, delicious and loaded with pecans. Just what every good pecan pie should be.

As you can see below, we had three desserts going on at once. It was a crazy dessert making day and that meant I didn't get pictures of the making part. But the recipe is pretty easy to follow. If you have any questions, feel free to ask.

Sour cherry crumble, pumpkin pie crisp and the glorious pecan all baking at once.
Dessert heaven in the oven!

Oh the deliciousness of this pie. Mmmmmm

My husband grabbed a picture of me with his favorite pie.

This is a photo fail. I try to always grab delicious looking pictures of my food. But pecan pie is one of those pies that is impossible to cut and photograph. You can't ever cut it straight and end up scooping pecans out of the pie plate and just spoon them on. So go ahead and cut, spoon, scoop - whatever you need to do to get this pie in your mouth!!
It's delicious!!

Deep Dish Pecan Pie

Created 11/28/13

Ingedients

For the pie crust

8 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold vegetable shortening

1 1/2 cups flour

1/2 teaspoon salt

For the pecan filling

1 1/2 cups light corn syrup

6 tablespoons butter, melted

1 cup light brown sugar (not packed)

Pinch of salt

1 teaspoon vanilla extract

4 eggs, beaten

3 cups pecan halves (not pieces)

Instructions

For the pie crust, whisk together flour and salt in a bowl. Blend in the butter and shortening with a pasty blender or a fork until crumbly. It should resemble fine pieces of grain. Sprinkle with 4–5 tablespoons ice water and toss lightly. Divide the dough evenly and form into 2 disks. Don’t overhandle. Wrap dough in plastic wrap and chill for at least an hour.

Roll out one ball of dough on a lightly floured surface into an 1/8-inch-thick round. Roll dough loosely around the rolling pin and place in an 8-inch pie pan. Lightly press dough into the pan. Trim the excess dough from the edge with a sharp knife. Use your thumb and fore finger to crimp the edges. Repeat with remaining dough and the second pie pan.

For the pecan filling, preheat oven to 350°. Mix together the corn syrup, melted butter, and brown sugar in a large bowl until the sugar has dissolved. Add the salt, vanilla, and eggs, mixing well after each addition.

Arrange 1 1/2 cups of the pecans right side up in each unbaked pie shell, then gently pour in the filling. The pecans will float to the top. Bake for 40–45 minutes or until a knife inserted in the middle comes out clean. Cool to room temperature.

I have made this recipe for quite some time now, but don't know where it came from or who to credit for it. If you know where it came from, please let me know, I'd like to credit the creator of this incredible pie.