Hi there, here is a look at what we had for dinner this week. The recipes mentioned are linked below. Thank you so much for watching! I hope that you will subscribe for future videos! – Shelly
Cheesy Turkey Baked Pasta:
http://www.recipegirl.com/2013/10/14/baked-pasta/
Pin for Later:
https://www.pinterest.com/pin/122371314853191639/
Ground Beef Stroganoff with Egg Noodles:
Recipe and Video:
https://www.youtube.com/watch?v=CcWybmylCHw&t=2s
Rice, Bean, and Cheese Bake:
Recipe and Video:
https://www.youtube.com/watch?v=Tms1GUl8-L4&t=3s
http://www.lecremedelacrumb.com/baked-garlic-parmesan-potato-wedges/
Pin for Later:
https://www.pinterest.com/pin/122371314855283687/
The Magnolia Journal Pecan Pie Recipe:
3 eggs, lightly beaten
1 cup Light Corn Syrup
2/3 cups sugar
1/3 cup butter, melted
1 tsp vanilla
1 1/4 cups pecan halves
Pie Crust – see recipe below from magazine (I used a Pillsbury deep dish pie crust)
Preheat oven to 350 degrees. For the filling, in a bowl, combine the eggs, corn syrup, sugar, butter, and vanilla. Stir in the pecans. Pour filling into your prepared pie crust. Bake approximately 45 minutes to 1 hour or until the filling is puffed and appears set. Watch the pie crust so that it doesn’t burn. Cool on a wire rack. Store in the refrigerator up to 2 days. Makes 8 servings.
Pastry for Single-Crust Pie:
In a medium bowl, stir together 1 1/2 cups all purpose flour and 1/2 tsp salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup cut-up butter until pieces are pea size. Sprinkle 1 Tbsp ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture
with additional ice water, using 1 Tbsp at a time (1/4 to 1/3 cup total), until all flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Shape into a ball. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle 12 inches in diameter. Fold pastry circle into quarters. Unfold pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry with plate’s edge. Crimp edge as desired. Do not prick pastry.
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Credit: YouTube
