Potato Chip Chicken (Gluten Free)

"I love this chicken, it is so moist inside and the chips make the outside crunchy. My favourite way to make this chicken is with ruffled chips, but you can make it with your favourite flavour!"

Ingredients

• 1 cup coarsely crushed potato chip ( I use ruffled chips)
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 4 boneless skinless chicken breasts
• 2 tablespoons mayonnaise

Directions

1. In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
2. Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
3. Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes.

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French Toast Casserole

"I got this recipe from a friend when looking for something different to serve for a holiday brunch. We like ours with fruit and honey. Goes really well with cheesy ham cups that I've also posted. The prep time is putting it together along with refrigerate time."
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Ingredients

• 1 (10 ounce) French bread, cut into 1 inch cubes ( 10 cups)
• 8 eggs
• 3 cups milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt (optional)

Topping

• 2 tablespoons butter, cubed
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• maple syrup (optional) or honey (optional)
• Cool Whip (optional)
• fruit, for topping (optional)

Directions

1. Place bread cubes in a greased 13x9x2-inch baking dish.
2. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight.
5. Remove from the refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top.
8. Cover and bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
9. Let stand 5 minutes.
10. Top serving with fruit and Cool Whip.
11. Serve with syrup.

Creamy Turkey Tetrazzini

"This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste."

Ingredients

• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 3/4 cup frozen peas
• 3/4 cup carrot ( I use the pre-cut matchstick carrots)
• 8 ounces sliced mushrooms (optional)
• 1/2 cup white wine ( or sherry)
• 1/2 cup flour
• 4 cups chicken broth ( or turkey broth)
• 1 cup parmesan cheese ( divided)
• 4 ounces light cream cheese ( low fat)
• 1 (8 ounce) packages thin spaghetti ( cooked)
• 2 cups turkey meat, cooked and shredded ( or chicken)
• 1/2 cup breadcrumbs ( I use panko)

Directions

1. Preheat oven to 350.
2. Melt butter in saute pan.
3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
4. Saute until vegetables are tender.
5. Add flour and stir until vegetables are coated.
6. Add wine, and stir quickly until flour is absorbed.
7. Gradually add broth, stirring constantly.
8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.

9. Remove from heat.
10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
11. Add the peas, turkey and pasta.
12. Stir until blended.
13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
14. Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
15. Sprinkle mixture evenly over the top of the casserole.
16. Bake at 350 for 30 minutes until lightly browned.
17. Let rest for 15 minutes before serving.

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Hawaiian Sweet Rolls (Bread Machine)

Ingredients

        1 cup 100% pineapple juice
        1 large egg
        1/3 cup milk
        4 tablespoons butter
        1 -2 teaspoon mccormick coconut extract
        1/2 teaspoon ground ginger
        1 teaspoon salt
        1/3 cup sugar
        1/2 cup potato flakes
        3 1/2 cups flour
        2 1/4 teaspoons active dry yeast
        butter, for brushing on roll tops

Directions

    Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
    Add the pineapple juice to your bread machine.
    Beat the egg and add to your bread machine.
    Add the milk to your bread machine.
    Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
    Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
    Make a small well in the flour, and pour the yeast in the well.
    Run your bread machine on the dough cycle to knead the dough.
    After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
    Grease a 13"x9" pan.
    Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
    IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
    Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
    Bake rolls in preheated oven for 25 minutes or until golden on top.
    Immediately upon removing the rolls from the oven, brush the tops with butter.
    Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
    TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.

Chocolate Candy Cane Cookies

1 box chocolate cake mix
1/3-1/2 C oil (I used 1/3 C Canola oil.  More oil makes them fluffier but I like to reduce the fat)
2 eggs

Mix all ingredients together until thoroughly mixed.
Roll into small balls and roll balls in sugar.
Bake at 350° for 10 minutes.  While still warm, insert a Candy Cane Hershey’s kiss in the center.

Cranberry Cream Pie

Ingredients

• 1 cup fresh orange juice
• 1 cup sugar
• 5 ounces shortbread cookies
• 1/2 cup (2 1/2 ounces) roasted almonds
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 8-ounce package frozen cranberries, thawed
• 1 1/4-ounce packet unflavored gelatin
• 2 cups heavy cream

Preparation

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.

Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.

Snowman Soup

"I found this at the Home Cooking section of about.com. Seems like a novel idea for the kiddies, even if you don't celebrate Christmas."

Ingredients

• 1 (1 ounce) package hot chocolate powder
• 3 Hershey chocolate kisses
• 10 -15 miniature marshmallows
• 1 small candy cane

Directions

1. Assemble the ingredients in a gift bag or small zipper food storage bag.
2. To print a Snowman Soup Gift Tag go to:.
3. http://holidayorganizer.com
4. Or, hand-write a gift tag with the following poem:
5. Was told you've been real good this year, Always glad to hear it!
6. With freezing weather drawing near, You'll need to warm the spirit.
7. So here's a little Snowman Soup.
8. Complete with stirring stick.
9. Add hot water, sip it slow.
10. It's sure to do the trick!

Chocolate Christmas Mice Cookies

These are easy to make and a great project to do with children. No baking required, just use Hershey's chocolate kisses, double stuffed Oreos, maraschino cherries and chocolate chips to "build" your Christmas mice!"

Ingredients

• 24 Oreo Double Stuff cookies
• 6 ounces semisweet chocolate
• 1/2 teaspoon butter
• 1 ounce paraffin wax, chopped ( see Notes)
• 1/2 cup chocolate chips ( see Notes)
• 1/2 cup sliced almonds
• 1 (3 ounce) packages red decorating gel ( clear)
• 1 (3 ounce) packages green decorating gel ( clear)

Directions

14. Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust).
15. In microwave, melt chocolate chip, paraffin and butter; stir until smooth.
16. Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
17. Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge.
18. Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
19. Place in refrigerator until chocolate sets.
20. With green decorative gel, pipe holly leaves on white cream of cookie by the mouse.
21. Pipe holly berries between the leaves with the red gel.
22. Pipe eyes on each chocolate kiss.
23. Store in airtight container at room temperature.
24. TIPS:.
25. I used Almond Bark instead of the chocolate chips and eliminated the need for shortening.
26. Maraschino cherries need to have stems and be well-drained.
27. Keep chocolate hot by putting in a bowl over a steaming pan of water.
28. I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
29. You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
30. Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!

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Chi Chi's Seafood Enchiladas

Enjoy with your favorite spanich rice, refried beans and sweet corn cake."

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions

11. FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
12. Add flour.
13. Cook and stir for 5 minutes(should have a nutty aroma).
14. Add 1/2 tsp white pepper.
15. Stir in 2 tbsps lobster base and cook for an additional minute.
16. Add milk & wine.
17. Add 2 oz. of the cheese.
18. Continue to cook until thickened.
19. FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
20. Combine with shrimp in a medium size bowl.
21. Add 1.5 cups of cold sauce.
22. Mix well.
23. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
24. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
25. Place flap of the tortilla over the crab mix and roll.
26. Place flap side down onto a plate or in your baking dish.
27. Ladle warm sauce over the enchiladas.
28. Top with remaining monterey jack cheese.
29. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
30. Watch and do not allow to burn (brown spots).
31. Sprinkle with paprika.

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Apple Cider Cream Pie

Crust

1. 1 cup all-purpose flour
2. 1 tablespoon cornstarch
3. 1 tablespoon sugar
4. 1 teaspoon kosher salt
5. 1 stick unsalted butter, cut into 1/2-inch dice and chilled
6. 3 tablespoons cold milk
7. 1 teaspoon apple cider vinegar

Filling and Topping

1. 2 cups apple cider
2. 1 cup sugar
3. 1/2 cup sour cream
4. 1/4 teaspoon salt
5. 4 large eggs
6. 1 cup heavy cream
7. 1/2 teaspoon cinnamon

1. In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.
2. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.
3. Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.
4. In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.
5. Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.
6. In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve. 

http://www.foodandwine.com/recipes/apple-cider-cream-pie 

Scrumptious Strawberry Lemonade Cupcakes

Ingredients

For cupcakes

• 1 (18 1/4 ounce) packages white cake mix
• 1 (3 ounce) packages strawberry gelatin
• 1 cup mashed fresh strawberries ( 1 and 1/2 c. whole=1 c. mashed)
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 4 eggs

For the lemon cream cheese frosting

• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 1 (8 ounce) bar cream cheese, softened
• 1 tablespoon vanilla extract
• 2 lbs powdered sugar, sifted
• 1/2 teaspoon salt
• 1 -2 tablespoon fresh lemon juice

Directions

1. For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
2. Bake at 350 for 15-20 min or until cupcakes are done.
3. For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
4. Top each cupcake with a slice of strawberry and lemon zest. Voila!

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Chicken BBQ Ranch Dip

Ingredients

• 2 Smart Ones® Chicken Mesquite meals 
• 16 oz. Fat Free Cream Cheese, cubed
• 1/2 cup Fat free half & half
• 2 Tbsp. Dried ranch dressing mix
• 3/4 cup BBQ sauce

Instructions

1. Remove the chicken from the Smart Ones® Chicken Mesquite meals and shred using a fork and knife. Set aside.
2. Remove the smashed potato side from the Smart Ones® Chicken Mesquite meals and mash any large pieces of potatoes with a fork.
3. In separate bowl, mix smashed potatoes with cream cheese, fat free half & half and ranch seasoning. Microwave at 50% power for 5 to 6 minutes, stirring occasionally until cream cheese has melted and mixture is warm. 
4. Spread ranch potato mix evenly over the bottom of a flat serving platter.
5. Add BBQ sauce to the shredded chicken in mesquite sauce.  Stir and microwave on high for 1 minute or until warm.  
6. Spread BBQ chicken mixture evenly over ranch potato mix.
7. Serve with your favorite healthy dippers like baked pita chips or whole grain pretzels.  Enjoy!

1 PointsPlus® Value per serving. Makes 32 servings, 2 Tbsp. per serving 

3g

Protein

0g

Fiber

.5g

Fat

40

Cal

Cinnamon Swirled Apple Bread

I love cinnamon breads and this one takes it to the extreme of yummy! Makes two loaves. I'm not sure how it will freeze but makes a nice gift."

Ingredients

• 5 1/2-6 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1 cup milk
• 3 tablespoons granulated sugar
• 3 tablespoons butter
• 3/4 teaspoon salt
• 2 eggs
• 1 cup shredded apple
• 1 1/2 cups finely chopped peeled apples
• 1/2 cup finely chopped walnuts or 1/2 cup pecans, toasted
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, softened
• 1 slightly beaten egg white
• 1 tablespoon water
• coarse sugar

Directions

4. In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.
5. In a saucepan heat and stir milk, granulated sugar, the 3 tablespoons butter, and the salt until warm (120° to 130°) and until butter almost melts.
6. Add milk mixture to dry mixture along with eggs.
7. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
8. Then beat on high speed 3 minutes.
9. Stir in shredded apple.
10. Using a wooden spoon, stir in as much remaining flour as you can.
11. Turn dough out onto a lightly floured surface.
12. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
13. Shape into a ball. Place in lightly greased bowl, turning once to grease surface.
14. Cover; let rise in a warm place until double (about 1 hour. Punch dough down.
15. Turn dough out onto a lightly floured surface. Divide in half Cover; let rest 10 minutes.
16. Lightly grease two 8x4x2- or 9x5x3-inch loaf pans.
17. Meanwhile, for filling, in a medium mixing bowl combine chopped apple, nuts, brown sugar, and cinnamon; set aside.
18. Roll half of the dough to a 14x9-inch rectangle. Spread with 1 tablespoon of the softened butter; sprinkle with half of the filling.
19. Beginning at both short ends, roll each end up, jelly-roll style, to center.
20. Place loaf, rolled side up, in a prepared loaf pan. For second loaf, repeat with remaining dough, remaining butter, and remaining filling.
21. Cover, let rise until almost double in size (about 30 minutes).
22. Stir together egg white and water. Brush egg white mixture over tops of loaves; sprinkle with coarse sugar.
23. Bake in a 375° oven for 30 to 40 minutes or until bread sounds hollow when you tap tops (if necessary, loosely cover with foil for the last 15 minutes of baking to prevent overbrowning).
24. Immediately remove from pans. Cool on wire racks.

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Cinnamon Apple Pudding Dessert

Ingredients:

• 2 pudding cups (3.25 oz each)  Vanilla Pudding
• 1/2 cup chopped Granny Smith apple
• 1/4 cup Orville Redenbacher's® Gourmet™ Brown Sugar Cinnamon Pop Crunch™, crushed
• Reddi-wip® Original Dairy Whipped Topping, optional

Directions

1. Combine pudding and apple in small bowl; divide between 2 small serving bowls. Sprinkle each with half of the crushed Pop Crunch. Serve with Reddi-wip, if desired.

Courtesy of ready, set, eat

Special Green Bean Casserole

"Great for holiday dinners."

Ingredients

• 2 teaspoons melted butter
• 2 teaspoons flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1 small grated onion
• 1 cup sour cream
• 2 (28 ounce) cans French style green beans, drained
• 1/2 lb swiss cheese, grated
• 1 cup corn flakes, crushed

Directions

1. Saute onion in butter.
2. Add flour,salt,sugar and pepper.
3. Mix in sour cream,beans and cheese.
4. Pour into 9x13 baking dish.
5. Top with cornflakes.
6. Bake at 400 degrees for 20 minutes.

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Marathon Mud Pie

Ingredients

• 1/3 cup rolled oats
• 1/3 cup Greek yogurt
• 1/4 cup low-fat milk
• 1/4 cup mashed banana
• 1 tablespoon natural-style peanut butter ( just peanuts, no sugar or salt added)
• 2 tablespoons raw cacao powder
• 1 tablespoon chia seeds
• 1 dash fine sea salt

Directions

1. In a small bowl, mix together all ingredients and put in the fridge for at least an hour or overnight. That's it!
2. TO MAKE A PARFAIT: After pudding is set, spoon 1/3 of it into a fancy dish and top with a dollop of greek yogurt and 3 banana slices. Repeat 2 more times and drizzle a little peanut butter on top.

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Spaghetti Squash Casserole With Sweet Sausage & Peppers

"This is fantastic! I love using bratwurst in my pasta dishes in place of ground beef. It bursts with flavor and adds sweetness."

Ingredients

• 1 large spaghetti squash
• 4 -5 bratwursts, casings removed
• 2 bell peppers, your choice of colors, diced
• 1/2 red onion, diced
• 3 minced garlic cloves
• 1 (14 1/2 ounce) cans diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees. Halve spaghetti squash and place cut side down on buttered baking sheet. Bake for 40 minutes or until tender. Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles. Reduce oven temperature to 350 degrees.
2. While squash bakes, cook and crumble bratwurst in a skillet over medium heat. Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.
3. Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through. Remove from heat and drain excess liquid. Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish. Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

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Hot Shrimp Dip

Ingredients

• 1/2 cup freshly chopped parsley
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 1 lb baby shrimp, cooked, peeled, deveined, chopped
• 1 tablespoon Dijon mustard
• 1 cup grated parmesan cheese, divided

Directions

1. In a large bowl, combine sour cream, mayonnaise, parsley, shrimp, 1 cup Parmesan cheese, Dijon mustard and Ranch mix. Mix well to combine.
2. Transfer mixture to a baking dish or ovenproof crock pot. Sprinkle the top with remaining 2 tablespoons Parmesan cheese. Bake 30 minutes until top is golden brown and dip is bubbly.

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Bourbon Pecan Pie

"This pie is really yummy and naughty. But perhaps one only for adults? Make one without the bourbon for the kids, or treat them all to ice cream instead."

Ingredients

• 3 eggs
• 3/4 cup muscovado sugar or 3/4 cup light brown sugar
• 1/4 cup dark molasses
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 -2 tablespoon Bourbon ( amount to taste)
• 1 cup coarsely chopped pecans
• 50 -60 pecan halves ( to top pie)
• 1 (9 inch) pie crusts ( refrigerated ready-to-bake or homemade)

Directions

1. Preheat oven to 350°F.
2. Blind bake the crust: allow pie crust to reach room temperature.
3. Line 9" pie pan with crust; fold excess dough over around edges and flute.
4. Prick crust bottom & sides with a fork and chill pie crust for 30 minutes.
5. Line crust with parchment and fill with pie weights (or dry beans) and bake for 10 minutes. Remove and let cool while preparing filling. Remove pie weights and parchment.
6. Prepare the filling: beat eggs lightly in a large bowl.
7. Add the sugars, molasses, bourbon, corn syrup, butter and vanilla and mix well.
8. Stir in the chopped pecans.
9. Pour the mixture into the crust; arrange pecan halves in concentric circles on top of the filling.
10. To bake, place onto a baking sheet, gently set a crust protector onto the exposed crust, and bake for 50-55 minutes at 350F until a knife inserted halfway between the crust & center comes out clean.
11. Cool on a trivet or wire rack. 

source:www.food.com