Caramel Apple Pecan Pie

I made this for our Thanksgiving dessert solely because caramel apples remind me of fall.  But this would be good any time of the year.  It's such a fun twist on your average apple pie and was really easy to make.  Plus, it looks fancy!

I found this recipe here at Good Morning America.  I didn't even know they had recipes at good ol' GMA, but I will make sure to check there more often because this pie was mouth-watering delicious! 

Caramel Apple Pecan Pie
Serves 6-8

Ingredients:

7 cups tart apples, sliced and peeled

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup pecans, chopped

1/3 cup brown sugar, packed

3 tablespoons sugar

4-1/2 teaspoons cinnamon, ground

1 tablespoon cornstarch

1/4 cup caramel ice-cream topping, room temperature

 2 pastry shells, unbaked (9 inches) 

3 tablespoons butter, melted

For Streusel Topping:

3/4 cup flour, all-purpose

2/3 cup pecans, chopped

1/4 cup sugar

6 tablespoons butter, cold

1/4 cup caramel ice-cream topping, room temperature

 

In a large bowl, toss apples with lemon juice and vanilla.

Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.

Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned.  Immediately drizzle with caramel topping. Cool on a wire rack.

This recipe says it makes one pie......but when I made it-I had enough of everything for 2!  BONUS!  :)  So I made 2 pies, and was really glad I did because I've never seen so many people eat that much pie in my life.  This recipe is definitely a winner.

See?  Here is my brother resource guarding to prove it......

Apricot Ginger Glaze for Ham

I wanted to do something a little different for our Easter Ham this year rather than the usual brown sugar glaze....and I was pointed in the direction of this Mango Ginger Glaze and was intrigued. I couldn't find a few of the ingredients so I turned that recipe into an Apricot Ginger Glaze and it was still amazing. So tasty.

Apricot Ginger Glaze

Original recipe from Steamy Kitchen, slightly adapted by Amy's New Kitchen

1/2 cup apricot nectar or juice

1 1/2 cups apricot jam
3/4 cup light brown sugar
1 1/2 teaspoons peeled and grated fresh ginger
1/2 teaspoon ground cloves

Combine the apricot nectar, jam, brown sugar, ginger and cloves in a small pot and cook over low heat until the glaze is thick and sticky.

I also cooked my ham just as the Steamy Kitchen recommended.  In a roasting pan actually, with about 2 cups of the apricot nectar in the bottom of the pan.  Covered in foil for 15min/lb on 275 degrees.  I took the ham out about 10 minutes before it should have been done (at 110 degrees internal temp) and then added a layer of the glaze all over the outside of the ham and continued cooking uncovered for an additional 10 minutes at 350 degrees.  It turned out moist and flavorful! 

The glaze was such a fun and colorful addition to the dinner plates and everyone loved it.  It is always a gamble when adding something different to what is normally a traditional meal, but I was glad I changed it up a little this year.  We will make this glaze year after year from now on.

Grandpa's Goulash

I miss my Grandpa.  He passed away when I was little.  There are 2 things that I remember about my Grandpa though.  He made me sausage and eggs for lunch almost every single day I saw him, and he made the best goulash.  My mom recently brought over her recipe box of family recipes for me to go through and copy the ones I wanted.  Grandpa's Goulash was the first one I hunted down.  One other thing about my Grandpa though-all his recipes are to taste.  No measurements.  So, I will be experimenting until I get them all right.  And I will share the love of my Grandpa with all of you!

Goulash

Serves 8

Ingredients:
2 lb 93% lean Ground Beef
1 lb Shell Macaroni
Sea Salt
Pepper
1 Tbsp Garlic Powder
1/4 cup A-1 Steak Sauce
1/4 cup Heinz 57 Sauce
2-3 Tbsp of your favorite hot sauce
1 Tbsp Worcestershire Sauce
1 28oz can Petite Diced Tomatoes
1 6oz can Tomato Paste


Cook pasta as directed on package in salted water.  While the pasta is cooking, salt and pepper then start browning the meat in a large pot.  When meat is slightly browned, add garlic powder, A-1, Heinz 57, hot sauce, Worcestershire sauce, and the entire can of tomatoes with juices.  Continue cooking until meat is thoroughly cooked then simmer.  Add can of tomato paste and blend completely into the meat mixture.  Drain shells, do not rinse them, then add them to the meat mixture.  Let simmer about 30 minutes to let the flavors blend.

I really needed some comfort food tonight.  It's currently raining outside and it's about to start snowing....yep-almost halfway through May.  I'm ready for summertime!  But until mother nature is too, I will use this rainy day to make some amazing food that warms my heart....and my belly.