Best Ever Pecan Pie Bars

Makes a 12x18 pan (serves 24-36)

Crust
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Topping
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Dixie’s Pecan Pie Cobbler

Ingredients

• 1 box refrigerated pie crust
• 2-1/2 cups light corn syrup
• 2-1/2 cups packed brown sugar
• 1/2 cup melted butter
• 4 tsp. vanilla
• 6 eggs, lightly beaten
• 2 cups chopped pecans
• cooking spray
• 2 cups pecan halves
• Vanilla Ice Cream for topping, (optional but highly recommended)

Instructions

1. Heat oven to 425º F. Lightly grease a 13" x 9" glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
3. Spoon half of filling into crust.
4. Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
5. Bake 14-16 minutes or until browned. Remove from oven.
6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.

Notes

If the cobbler has not set in the middle at the end of the recommended cooking time, cook it a little longer until it is set. Let cool a little before serving.

Hot LemonAid (Green Smoothie Girl)

Hot LemonAid

INGREDIENTS:
• 4 cups hot (not boiling) water
• 1/4 cup fresh lemon juice
• 2 Tbsp. raw honey (raw is important)
• 1/2 piece (or more) fresh ginger root, peeled and chopped in small pieces
• 1/4 cup raw apple cider vinegar (raw is very important)
• Cayenne pepper to taste (cayenne strength varies widely, and "hotter" is more immune stimulating; make it as "hot" as your tastes will tolerate)

DIRECTIONS:
Blend all ingredients for 30-60 seconds, until smooth, in a high-speed blender. Drink 1 cup at the first sign of illness, and another cup every 2 hours or as desired. Do not re-heat Elixir after you make the batch; enzymes and immune-stimulating properties will be damaged. Drink it cold or at room temperature after your first serving. It will last 1 week in the fridge but can be frozen!