Country Lifestyle
Lacey’s Pantry – February Issue
By Lacey Newlin
Pecan Pie Bars
20-30 servings
Ingredients
1 1/2 cups flour
1/2 cup of butter
2 tablespoons light brown sugar
2 eggs
1 teaspoon vanilla
2 tablespoons butter
1/2 cup brown sugar
1/2 cup dark corn syrup
1/2 cup chopped pecans
Crust:
Mix 1 ½ cups flour and 2 tablespoons light brown sugar; cut in ½ cup butter with pastry cutter. Place parchment paper in a 11 by 7-inch pan, and press crust mixture in so it covers the bottom of the pan. Bake at 375 degrees Fahrenheit for 15 minutes. Set aside.
Filling:
Beat eggs slightly; stir in remaining ingredients. Pour over baked layer and bake for 25 minutes at 375 degrees Fahrenheit. Cool until pecan layer is slightly firm before cutting.
15 servings
Ingredients
7-10 russet potatoes
1/2 cup milk
2 sticks of butter
1 pound Velveeta cheese
1/2 cup sour cream
Salt and pepper to taste
Directions
Peel potatoes and place in large pot of boiling water. Boil until potatoes are soft, about an hour. Drain water but leave potatoes in pot. Mash potatoes until they are a good, even consistency. Add in other ingredients, make sure to cube the cheese so it will melt faster. Continue masking until everything is combined evenly. Stir some more medium low heat until all is melted. Taste test to make sure you don’t need more butter, cheese or salt and pepper.
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