Easy and excellent pie crust

ANOTHER RECIPE FOR THE GARDENING NEIGHBOR, MARCIA HASSEL

Combine
2 sticks butter
1 cup butter flavored Crisco

Cut into the dry ingredients:
3-1/2 cup flour
1/2 t. salt
1 T sugar

Add 1/2 cup whole milk (Marcia uses half and half) as needed.

Do not overwork the dough

Refrigerate dough overnight.  Then roll into 3 crusts.  Fill and bake as desired.

Pecan Pie Bars

Once again this wonderful neighbor walked in with the most amazing dessert.  Marcia Hassel grows a yard that's filled with drifts of flowers that Robert has always been in awe of.  She bakes as well as she gardens which is very professional.  And she's such a great sharer.  PLUS,,,even better she stays around to chat. She's going to be 70 and has never married, has had heartbreaks, has a twin brother, and 7 other older siblings.  Loves horses and silver anything.  She will talk and listen equally.  We love her.

Crust

1-1/2 sticks of butter softened and mix
To this add 1/2 cup confectioners sugar and mix til well blended
then add 1-1/2 cup flour and mix.

Line a 9x13" pan with foil and spray with Pam

Spread in the crust mixture til even and bake at 350 for 20-25 minutes or light brown.

Topping

Beat 3 whole eggs with 1 egg yolk.

Add:
1 cup granulated sugar
1 cup light Kayo syrup (corn syrup)
2 t. vanilla

You can do those 3 ingredients while the crust bakes and then add to that mixture:

2 cups toasted pecans coarsely chopped (toast in oven)
2 T melted butter

Pour over crust and bake at 350 for 35-40 minutes til set, no more jiggle.

Cut into small squares for an elegant offering.

IF this pan lasts, cover and keep in fridge.

Turkish American Society Baklava

1-3/4 cups water
2 cups sugar
1 slice lemon

2 sticks unsalted butter
1 cup walnuts chopped (or pistachio)
Filo Dough

1. Make the syrup first. Place the water, sugar and one slice of lemon in a pan and heat until the syrup boils.  Set aside to cool completely.

2.  Place the unsalted butter in a pan and heat until it is completely  melted.

3.  Chop the nuts.

4. Preheat the oven to 375 degrees.

5. Cover the file dough with a cloth to keep it from drying out as you work.  Place 2 sheets of dough in a pan, butter thoroughly.  Place two sheets of dough again and sprinkle with 2-3 T of nuts.Repeat until all film doughs are finished.  Pour down the melted butter on the file doughs.

6.  Use a life to cut into diamonds or square shapes all the way to the bottom of the pan.

7.  Bake until it becomes gold in color.

8.  Take out the tray and after 1 minute pour the cold syrup down between all the cuts and over the top.

****METHOD WE WERE TAUGHT IN CLASS:

To form baklava rolls:

Take  two sheets of phyllo sheet and brush with melted butter. Using the longer side of the phyllo sheet, place a long kebab skewer (or you can also use a long knitting needle... even the back of a long wooden spoon). Overlap the skewer with the edge of the phyllo sheet... about 1/2 inch of the edge. On the overlapped edge, sprinkle with about 2 TBS of ground nuts. Roll the baklava with the help of the skewer, just don't roll too tightly. Take the roll with the help of the skewer to the pan. Wrinkle the dough off of the skewer and place in the pan. Brush with melted butter. Repeat with remaining dough. Bake for 30-40 minutes until golden brown... check after 20 minutes or so. You can cut the baklava rolls in 3 pieces or even in small bites.

Homemade Chicken Noodle Soup

https://www.bettycrocker.com/recipes/easy-chicken-noodle-soup/224fc2d5-fbca-4507-91d5-83a2751b8f0c

This is how I make Chicken Noodle Soup.  Although, I do use celery and don't add green onions. But the basic idea is here. Posting it for Adelle, who is going to make it tonight. Now I wonder if Evan wants it today too. It's a soup sort of day for sure!

Edited:  Adelle made the soup...and look how WONDERFUL it turned out!!

Ingredients

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken SAVE $

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

6

cups Progresso™ chicken broth 

Steps

• 1

  In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• 2

  Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

chicken Pasta Salad

from Sheri McMurtrey's neighbor

BEWARE...THIS MAKES A TON

9 cups chicken (boiled and cut up)
2 small boxes macaroni small shells, cooked
8 cups celery diced
8 cups red grapes, halved

SAUCE INGREDIENTS
1 qt mayo
2 cups sour cream
1/4 cup lemon juice
1/4 cup sugar, plus a little more
1-1/2 t. salt
2 cups cashew pieces

Mix sauce ingredients and then toss with the first 4 ingredients and refrigerate.
Add 2 cups cashew pieces right before serving or serve on the side for those with allergies.