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Tag Archives: Pecans

Recipe: Blueberry Crunch

Blueberry Crunch

Blueberry Crunch

My mom told me I “had to” try this recipe for Blueberry Crunch because it was “too die for.” She got it from a friend and tried it for the first time last weekend. Basically, crushed pineapple, fresh blueberries, yellow cake mix, pecans, sugar and butter are layered then baked to perfection.

When I got an invitation for dinner from a friend and she asked me to make dessert, I figured it was time to give Blueberry Crunch a try. However, she asked for a healthy dessert and this definitely does not fit the bill. So I ignored her, and it was a hit.

Ingredients:

    Blueberries

    Blueberries are the star ingredient in Blueberry Crunch

  • 3 cups fresh blueberries
  • 2 8-oz. cans of crushed pineapple (with juice)
  • 1 stick of butter, melted
  • 1 cup sugar (divided into 3/4 cup and 1/4 cup)
  • 1 box yellow cake mix
  • 1 cup chopped pecans

Pecans and Yellow Cake Mix

Pecans and Yellow Cake Mix top Blueberry Crunch


Directions:

  1. Preheat oven to 350F.
  2. In a 9×13 pan, layer pineapple, blueberries, 3/4 cup sugar, and cake mix.
  3. Spread pecans over top then drizzle with melted butter.
  4. Sprinkle remaining sugar (1/4 cup) on top.
  5. Bake for 35-40 minutes until browned and bubbly.
  6. Let cool slightly (for about 5 minutes), serve and top with whipped cream or ice cream (if desired).

When I make it again, I’ll probably omit the 1/4 cup of sugar on top, but one of my friends said that was her favorite part. I think it could stand to be just a tad less sweet.

All in all, it’s an easy dish with lots of flavor. It’s got a nice crunch, hence the name Blueberry Crunch, and is buttery, sweet and rich.

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Posted by on June 14, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Strawberry-Banana Bread

Strawberry-Banana Bread Loaf

Strawberry-Banana Bread Loaf

Is there a better fruit combo than strawberry and banana? I’m not sure there is after making and eating this Strawberry-Banana Bread.

The fresh Louisiana strawberries certainly didn’t hurt. This is a bread that will disappear very quickly. It’s perfect for breakfast, brunch or a mid-day snack.

Strawberry-Banana Bread

Strawberry-Banana Bread


Ingredients:

  • 1 1/2 cup sugar
  • 1 pint fresh strawberries, mashed
  • 1 stick of butter (at room temperature)
  • 2 eggs
  • 3 bananas, mashed
  • 1 cup plain Greek yogurt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 3/4 cup chopped pecans
  • pinch of salt

Directions:

  1. Preheat oven to 325F.
  2. Grease 3 loaf pans.
  3. In a medium mixing bowl, cream together butter and sugar.
  4. Add eggs, mashed bananas and strawberries then set aside.
  5. In a large mixing bowl, mix Greek yogurt, vanilla and cinnamon followed by salt, baking soda and flour.
  6. Combine all ingredients and mix well.
  7. Stir in the chopped pecans.
  8. Divide evenly between the three loaf pans.
  9. Bake for one hour or until toothpick inserted in center comes out clean.
  10. Let cool in loaf pans for 45 minutes to an hour then slice and serve.

You can also freeze the loaves for later use like when strawberries aren’t in season.

This Strawberry-Banana bread is a great Spring treat. It’s one of the easiest bread recipes imaginable.

 
4 Comments

Posted by on April 17, 2012 in Breakfast, Brunch, Cookin', Recipes

 

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Recipe: Wild Rice, Fruit and Pecan Stuffing

Sides usually offer up a lot of calories, and if they don’t, they lack on flavor. Not this recipe. To cut down on the calories, it only adds dried fruit and pecans to get a nice burst of flavor.

You can experiment with what dried fruits to use, but I’m posting what I used on my first attempt.

Ingredients:

  • 2 celery stalks, finely chopped
  • 1 cup onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 garlic clove, finely chopped
  • 2 cups low-sodium chicken broth
  • Sauteeing the Rice and Trinity

    Sauteeing the Rice and Trinity

  • 1 1/2 TBSP olive oil
  • 1 1/2 cups wild rice-brown rice mix
  • 1 bay leaf
  • 3/4 cup pecans
  • 1/2 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots, chopped
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 325F.
  2. Heat olive oil in a large saucepan over medium heat. Add the celery, onion and bell pepper (trinity), stirring occasionally until softened (about 8 minutes).
  3. Stir in the garlic and cook until fragrant (about 2 minutes).
  4. Wild Rice, Fruit and Pecan Stuffing

    Wild Rice, Fruit and Pecan Stuffing

  5. Add rice, stirring to toast, for about 1 minute.
  6. Add the chicken broth, bay leaf, salt and pepper and 1 1/2 cups water. Increase the heat and bring to a boil.
  7. Reduce heat to medium-low, cover and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, until liquid is absorbed and rice is tender (about another 20 to 40 minutes).
  8. Meanwhile, spread pecans on a baking sheet and toast 5 to 7 minutes (until fragrant). Once toasted, remove from oven and set aside.
  9. Now, discard bay leaf from rice and stir in pecans and dried fruit. Let sit, covered, for about 5 minutes.
  10. Season stuffing to taste and fold in dried fruit and pecans.

No butter, no fat (maybe a minute amount from the broth), but a lot of flavor.

This dish goes well with anything and you can really use it as a stuffing if you’re cooking a turkey or other bird that can be stuffed.

 
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Posted by on January 4, 2012 in Cookin', Recipes, Sides

 

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