Kris’ Blog – Don’t spray too much and eat this!

Hope all is well in your world. I had an interesting conversation with some friends at a bar here in town the other night. Cologne/Perfume and how much is too much? 1 Spray, 2 Sprays? Where do you put the sprays? Neck? Chest? Down There? The heated debate solved nothing but nonetheless it a good question. It was decided that if you go more than two sprays, you probably are annoying everyone.

Visited my family and my sister is quite the cook. I don’t even like Pecans but my god, she makes this pie that is AWESOME. Here is the recipe and I think you should try it. It’s amazing.

Ingredient Preparation1/2 (15-ounce) package refrigerated piecrusts

1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs $
1/4 cup butter or margarine, melted $
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.


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