Mom's Southern Pecan Pie

This is the pecan pie I grew up eating.  Mine isn't ever as good as my mom's.  But it will have to do since mom passed away in October.  I alway throw about 1/2 - 3/4 of the pecans in the blender and pulse a couple of times.  People who usually don't like pecan pie don't believe it really is, as the nuts get chopped.

8 " Unbaked Pie Crust (I always use a deep dish)
1 c brown sugar, packed
1/2 c white sugar
1 TBS flour
2 eggs
2 TBS milk
2 tsp vanilla
½ c butter, melted
1 c pecans, broken
Directions:
Mix together dry ingredients. Beat in liquids. Fold in pecans, pour into crust. Bake at 375 for 40 - 50 minutes or until top cracks! Top MUST crack or filling will be too gooey.
To cheat: Mix in blender (in this order) eggs, milk, vanilla, butter, mixed dry ingredients.

Pumpkin Pie Cake

This is a re-post.  I have already made this 3 times and it isn't even Thanksgiving.


We first had this cake when we went to visit John’s family in Michigan. This is Aunt Jeannie’s recipe for a cake she made while we were there. My guys ask for it all year long – not just at the holidays. We’ll have a piece for Aunt Jeannie as she passed away in February.

1 spice cake mix
1 can pumpkin
½ c brown sugar
2 ½ tsp pumpkin pie spice
½ c water
3 eggs
Blend together and pour into greased and  floured 9 x 13 pan. Bake at 350 for 30 - 35 minutes or until done. Let cool a few minutes and sprinkle with powdered sugar. Can put Cool Whip on top, like pumpkin pie.

Cranberry Salsa

1 bag fresh cranberries
1 cup sugar
2 TBS lime juice
  Grind these together in blender until smooth (may need a TBS of water or so)
Add 1 bunch fresh cilantro leaves, grind
Add 1 bunch fresh green onions, (green only), grind
Add  1 jalapeno, seeded and chopped (remember to wear gloves)
This will be a smooth salsa.  Best made a day ahead.
Serve with chips or over cream cheese and crackers.
Wish I knew which grocery store I got this from last fall, it is always a hit.
This is linked to Ingredient Spotlight at Eat at Home.