Oatmeal Pecan Pie

The first time I had this pie was at my mother in laws house. It was so good. The second time I had it, she didn't put nuts in it. I asked her if the pie was supposed to have it and she said she never makes it that way. Ok, so my memory isn't great all the time but I know nuts and I KNOW they were in there. I don't think I ever saw the pie made with nuts again but I was determined to figure it out. After she passed away I decided to check out some church lady cookbooks to find an oatmeal pie recipe that called for nuts. Sure enough I found one. Guess who's name was on it? Yep, my mother in law Pat! So yeah it called for nuts! I don't make it real often but when I do I put the nuts in it and add extra on top! Miss you Pat, LOVE the pie!

Oatmeal Pecan Pie

1/4 cup margarine or butter, melted

1 cup dark brown sugar

2 eggs, slightly beaten

dash of salt

1 teaspoon vanilla

3/4 cup milk

3/4 cup light corn syrup

1/2 cup flaked coconut

3/4 cup quick oatmeal

1/4 cup pecans (and some halves for decoration)

1 - 9" unbaked pie shell

Mix together butter, sugar, eggs, salt, and vanilla.  Add remaining ingredients in the order given.  Mix well.  Pour into unbaked pie shell. Add pecan halves on top for decoration. Bake at 350 degrees for 50 minutes.  Cool and serve with whipped topping or ice cream.

Homemade Christmas Ornaments

Making your own ornaments is a fun way to personalize you Christmas tree.  I think I love painting them as much as the kids do.  

Homemade Christmas Ornaments

1 cup salt
2 cups flour
1 cup water

Mix salt and flour together. Add water a little at a time.  Knead on floured surface 7-10 minutes until smooth and putty like. Roll 1/4" thick.  Cut with any kind of cookie cutter, preferably with a design. Use a toothpick to poke a hole at the top for thread, ribbon, or hanger.

Lightly grease cookie sheet.  Bake ornaments at 325 degrees until light brown, approximately 20-30 minutes.  Some may puff a little.  Just give them more character. When cool varnish or paint to protect from moisture.

I've had these since 1994 and they still hang on my tree!

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

Ravioli with Sage-Walnut Butter Sauce and a Balsamic/Honey Drizzle

1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm

Cook ravioli according to package directions.  Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes

Increase the heat to high, ladle in about 1 cup of the water from the ravioli and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed.

Remove from the heat, toss with the parmesan and season with salt.

Divide the ravioli among plates and drizzle with the balsamic syrup.  So fancy looking but so easy!