Southern Pecan Pie

I have always been tempted to try and Pecan pie but for some reason, I thought it was much more difficult to make than it actually is. This recipe is extremely easy and delicious. I'll start you off with the Crisco Pie Crust recipes. I really like these recipes, they work well for me. So, follow the link, choose your weapon and then we'll start on the Pecan pie.

INGREDIENTS
3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust
Preheat oven to 400 degrees F.
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans.
Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F, and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
This pie absolutely exceeded my expectations and will now be the one pecan pie I will always reccomend!

Easiest Fudge Ever

It's really no secret that I love to bake and I even pride myself on how good I have become at it. I finally have a pantry just for my baking supplies and I'm not afraid to try any type of recipe. Well, except fudge. I'm not really a fudge fan but every so often I get a sweet tooth for it. The idea of making it always aggravated me with the whole soft boil and hard boil stage. Way more work than I am willing to do....until now.

While waiting to pick up Big Boy's train table (shhh, don't tell him) at Target the other day, I was reading a little Jello holiday baking booklet. I came across the easiest recipe for fudge that I just had to try. It's so easy I figured it would taste terrible. Was I wrong! I'm not joking, it's this easy..

2 pkg. (8 squares each) Bakers semi-sweet chocolate

1 can (14 oz.) sweetened condensed milk

1 cup chopped walnuts...although you could substitute any kind of nut you like best

2 tsp. vanilla

Line an 8-inch square pan with foil. Microwave (that's right, microwave) chocolate and milk in a bowl on high for 2-3 minutes. Be sure to stir the mixture after 2 minutes and then use your judgement from there. Be sure to stir the mixture until completely melted and then add the nuts and vanilla. Spread the mixture into your foil lined pan. Refrigerated for 2 hours or until firm. Use the foil to remove the fudge from pan and cut into nice bite size square portions. It takes no time to make and for such a simpke recipe, the resluts are fabulous!

Enjoy!