All posts filed under: Holidays

Best Pie Crust & Pecan Pie Recipe

This my tried-and-true, go-to pie crust recipe. This recipe has never failed me. It always stays together and tastes great. You can either make this the night before and put it in the freezer overnight (which works great) or you can make it and let it rest in the freezer for 30 minutes to an hour (which also works great). This Perfect Pie Crust Recipe is from Add A Pinch and though this year, my crust wasn’t as pretty, it stayed together which to me, is way more important. Now, on to the greatest pecan pie recipe of all time. Last year I was out of the best syrup in the world and had to use Karo Syrup for my Pumpkin Pecan Pie which was delicious but nothing beats Golden Eagle Syrup. I’m telling you, this syrup will change your life. What can you use it for you ask? French Toast? Yep. Biscuits? Yep. Bacon? Yes. Pancakes? Sure. Make baked beans with it? Why yes. How about Pecan Pie? Yes ma’am, and here is the recipe …

Christmas Door Swag

Materials (per arrangement) Floral Wire Floral Tape Scissors Wire Ribbon (enough for small 7 loop bow) 2-3 Green Stems 1 Decorative Stem/Pick Pliers (for cutting and bending wire) Jute twine, string, or pipe cleaners (to tie your bow and attach to arrangement) Directions 1. Decide how long you want your swag to hang. From hook to tip of the greenery, my arrangements are 16 1/2 inches long. 2. Using your pliers, cut your green stems first (your decorative stem/pick will be shorter). I cut my stems where they now measure about 3 inches (from the end to where the greenery starts). 3. Arrange your green stems so that the arrangement is even on both sides and stack your decorative stem on top so that the bottom part of the stem (where the greenery starts) lines up. Cut your decorative stem (mine ended up being about a half inch longer than the greenery stems). 4. Using your floral wire, bind the stems together. The photo below is with two stems but I ended up using three …

Pumpkin Pecan Pie

This year we were asked to join two other couples and their children for Thanksgiving. So, I made desserts. One of them was this pumpkin pecan pie with homemade pie crust. It was the first time I have made a pie crust and I was really nervous that it wouldn’t stay together but it did and I was very proud of myself. I modified this recipe for the pie filling and modified this recipe for the pie crust. Ingredients for Pie Crust 1½ cups all-purpose flour ½ teaspoon salt ¼ cup vegetable shortening (I used a Crisco All Vegetable Shortening Baking Stick) ¼ cup butter 4-5 tablespoons ice water Directions Butter a 9-inch pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed. Put the dough onto a lightly floured sheet of plastic wrap and …