Recipe: Pecan Pie Bars

A Pecan Pie Bar Recipe from Home Style Austin
The Taste Of Texas

The Texas Pecan.

No other nut will make a Texan stand up and sing “Deep In The Heart Of Texas” more than by the mere mention our great state’s tree: the Pecan. Click this link, if you think I’m kidding. :)

One of Texas’ most famous streets, 6th Street runs through the heart of downtown Austin into the setting sun to the west. Many folks – even locals – don’t know the history of this street’s original name: Pecan Street. Read this interesting blurb from the Pecan Street Festival‘s website:

“When Edwin Waller designed Austin’s street grid, he named north-south streets after Texas rivers and recommended numeric designations for east-west streets. Instead, they were named after trees. That decision was later reversed, and they were renamed with numbers. Though Pecan Street became Sixth Street, the festival honors its original name.”

Whether you were born here or moved here, this Pecan Pie bar recipe is a tasty Texas treat that will delight the young and young at heart!

Foodie Tips:

❤  While these “set” in the fridge, I prefer my pecan bars served at room temperature. Think soft and chewy.

❤  I amped this recipe up with the addition of Texas-made Falfurrias Brand Butter and Pecan Street Rum, which is distilled just outside Austin’s city limits, in Pflugerville. After one taste of the rum in hot chocolate I was hooked!

Ingredients:

For The Crust:
1 ¼ Sticks (10 Tablespoons)  |  Unsalted Butter, Room Temperature
3 Tablespoons  |  Granulated Sugar
1 Large  |  Cage Free Egg
3/4 Teaspoon  |  Pure Vanilla Extract
1 Cup + 2 Tablespoons   All-Purpose Flour
¼ Teaspoon  |  Baking Powder
1/8 Teaspoon  |  Kosher Salt

For The Top:
1 Stick (½ Cup)  |  Unsalted Butter
¼ Cup  |  Light Corn Syrup
¼ Cup  |  Pecan Street Rum, Yee Haw! (optional)
3/4 Cup  |  Light Brown Sugar, Packed
1 Tablespoon  |  Heavy Cream
½ Pound  |  Texas Pecans, Chopped
How To Make Pecan Pie Bars

What To Do:

1. Preheat your oven to 350°F.

2. To prepare the crust, beat the butter and sugar in a medium-sized bowl with an electric mixer or KitchenAid. Gosh, I love my KitchenAid! Beat until light, about 3 minutes. Add the eggs and vanilla and mix well.

3. Sift together the flour, baking powder and salt. Mix the dry ingredients into the butter batter on low speed until everything is well-combined.
How To Make Pecan Pie Bars

4. Press the dough into an ungreased 8″ x 8″ baking dish, forming an edge like you would a pie crust (see above). While forming, lightly sprinkle the dough and your hands with flour to make things easier (the dough will be a bit sticky).

5. Bake the dough for 15 minutes until it has set, but not browned. Set the crust aside to cool and head on to step 6!

6. To make the topping, combine the butter, corn syrup, rum (if using) and brown sugar in a large saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon along the way. Raise the heat and boil for 3 minutes. Remove from heat.
How To Make Pecan Pie Bars

7. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the gooey topping between the crust and the pan. Bake for 25-30 minutes until the topping has set. Remove from the oven and allow to cool.

8. Wrap your dish with plastic wrap and refrigerate until cold. Cut into bar-sized pieces and transfer to a serving plate.

Yield: About 9 servings. Enjoy them one by one!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaul.KWRealty.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!

Pecan Pie Bars

Served Solo Or With An Ice Cream Sidekick, Pecan Bars Are Delicious!

 

Recipe: Cheesy Carrot Dog Treats

Cheesy Carrot Dog Treats Recipe
An Easy Pack Pleaser

This is a treat recipe that my Doggies have enjoyed for many birthdays. So this month when my SuperLabby Harley turned 11, we knew exactly what to do!

This “mini muffins” recipe is surprisingly easy to make and we hope your pack digs it as much as ours.

Always check with your Vet about which foods are appropriate for you to share with your pet. Enjoy!

Ingredients:

1 Cup   All-Purpose Flour
1 Cup  |  Whole Wheat Flour
1 Tablespoon  |  Baking Powder
1 Cup  |  Cheddar Cheese, Grated
1 Cup  |  Carrot, Grated
2  |  Cage Free Eggs
1 Cup  |  Milk
¼ Cup  |  Vegetable Oil

What To Do:

1. Grease a mini muffin tin with baking spray.

2. Combine the two flours and baking powder; mix well.

3. Add the cheese and carrots and mix well with opposable thumbs and the rest of your fingers.

4. In a separate bowl beat the eggs and whisk in the milk and oil. Pour the batter over the dry mixture and stir gently by hand or with a wooden spoon until everything is mingling well.

5. About this time preheat your oven to 350°F. While it’s preheating…

6. …Fill the mini cups to just underneath the top of the pan. Bake 20-25 minutes until an inserted toothpick comes out clean.

7. Cool and serve. You just became your pup’s superhero! Again, and again!

Yields about 24 tail-waggin’ treats. 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Harleys 11th Birthday

Harley’s 11th Birthday Pic ~ He’s Never Looked Happier!

 

 

 

Chocolate Chip Oatmeal Cookie Recipe

A Chocolate Chip Oatmeal Cookie Recipe From Home Style Austin
My Favorite Cookie

This recipe is a family favorite and I whipped up a few batches for the holidays … because cookies make everything better! What makes this my favorite? I think it’s the special blend of chocolate, oatmeal, pecans and two sugars that do not disappoint the tastebuds.

Foodie Tips:

  At an early age I quickly learned that here in Texas that “nuts” is an abbreviation for “Texas Pecans.”

  If you like chewy cookies like I do make sure and don’t bake these too long!

Ingredients: 

1 Cup  |  Crisco
1 Teaspoon  |  Vanilla
1 Cup  |  Sugar
½ Cup  |  Brown Sugar (firmly packed)
2  |  Cage Free Eggs
1 Teaspoon  |  Baking Soda
3 Teaspoons  |  Baking Powder
1 ¾ Cups  |  Flour
1 Cup  |  Oatmeal
1 Cup  |  Nuts (a.k.a. Texas Pecans)

Directions: 

1. Preheat oven to 350°F. That was easy!

2. Combine shortening, vanilla and sugars and cream well. Add well-beaten eggs and blend thoroughly.

3. Sift soda and baking powder with flour and add to the creamed mixture.

4. Add oatmeal and nuts and blend.

5. Drop on cookie sheet with a cookie scoop or teaspoon.

6. Bake at 350°F for 15-20 minutes. Remove from oven and let rest on a cooling rack.

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Avocado and Chicken Enchiladas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin
Avocado Creamy Good!

When our friend Penny shared this recipe we knew we had to make this dish.

Sour cream, avocado, chicken and cheese can only mean one thing – we’re having seconds.

Foodie Tips:

  I like the tasty heat of jalapeño combined with the creamy sour cream sauce. If you’re a little heat-shy you can omit the jalapeño.

  We found our Mexican cheese mixture at our neighborhood HEB which was a blend of Monterey Jack, Cheddar, Asadero and Quesadilla Cheeses. You can substitute your favorite cheese – Pepper Jack would work well.

  Great sidekicks for this dish can include my spicy stuffed cornbread, chicken tortilla soup or a fresh garden salad.

Ingredients: 

For The Sauce:

1 Tablespoon  |  Unsalted Butter (I suggest Falfurrias)
1  |  Jalapeño, Chopped With Or Without Seeds (optional)
1 Clove  |  Garlic, Minced
1 Tablespoon  |  Flour
1 Cup  |  Chicken Stock
2 Teaspoons  |  Cumin
¼ Teaspoon  |  Salt
½ Teaspoon  |  Fresh Cracked Black Pepper
½ Cup  |  Cilantro, Chopped
1 Cup  |  Your Favorite Salsa Verde (we used Trader Joe’s Salsa Verde)
½ Cup  |  Sour Cream

For The Enchiladas:

4 Cups  |  Rotisserie Chicken Breast, Shredded
4 Cups  |  Mexican Blend Cheese, Shredded And Divided Into Two 2-Cup Piles
3  |  Avocados, Peeled And Chopped
8  |  Flour Tortillas

An Avocado and Chicken Enchiladas Recipe From Home Style Austin

Directions:

1. Make The Sauce: In a medium sauce pan over medium-high heat sauté the garlic and jalapeño in butter for about 1 minute. Stir in the flour and cook for two minutes. Add the stock, cumin, salt, pepper and stir until everything comes to a boil. Remove the sauce from the heat and add the sour cream and cilantro; combine well and set aside.

2.  Prep Your Baking Dish: Coat the bottom of a 9″ x 13″ baking dish with nonstick spray. Pour ½ cup of your sour cream sauce and spread it to evenly coat the bottom of the dish. Preheat oven to 375°F.

3. Make Your Enchiladas: [Note: For this step only work from 2 cups of cheese for your enchilada filling so you will have 2 cups to sprinkle on top.] Top a tortilla with the chicken, cheese, avocado and a spoonful of the sour cream sauce. Roll up the enchilada and place it seam side down in your baking dish. Repeat this process until all your enchiladas are made. If you have any extra chicken or avocado no worries – you can sprinkle this on top of your enchiladas. Pour the remaining sauce on top of the enchiladas, cover with the last 2 cups of the Mexican cheese mixture.

4. Bake Away: Place in your preheated oven and bake for 20-25 minutes until the cheese is bubbly-gooey. Remove from oven and let rest a few minutes. You can garnish with a little more chopped cilantro or chopped avocado.

Hope you enjoy this dish!

Austin Realtor Joe Paul Reider

 



~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Stuffed Cornbread Recipe

A Spicy Stuffed Cornbread Recipe by Home Style Austin
Cornbread With A Kick

This week with cold, icy weather blowing into Austin, there’s nothing I like better than cooking in a warm kitchen.

This spicy stuffed cornbread recipe packs a flavorful kick and will transform mere yellow cornbread mix into a sensationally savory dish that you can eat solo or paired with your favorite main course, like my family’s recipe for homemade chili.

You’ll never think of mere cornbread the same way again! And it surely warms-up the chilliest of days … and nights.

Foodie Tip:

  For an extra-savory dish you can add some browned beef or chorizo to amp-up the cornbread.

Ingredients: 

the stuffing:

15.25 Ounce Can  |  Whole Kernel Fiesta Corn, Drained
15 Ounce Can  |  HEB Texas Style Borracho Beans With Shiner Bock, Drained
7 Ounce Can  |  Diced Green Chiles, Drained
1  |  Fresh Jalapeño, Diced (Including Seeds)
To Taste  |  Fresh Cracked Black Pepper
1 Pat  |  Butter (I suggest Falfurrias Brand Butter)
2 Cups  |  Colby Jack or Cheddar Cheese, Shredded
2-3  |  Green Onions, Sliced Thin (Optional Garnish)

the cornbread: 

You can use your favorite packaged cornbread or if you’re shy of one, here’s a recipe I like to make from scratch:

1 ¼ Cups  |  All-Purpose Flour
¾ Cup  |  Quaker Brand Enriched Corn Meal
¼ Cup  |  Sugar
2 Teaspoons  |  Baking Powder
½ Teaspoon   |  Salt
1 Cup  |  Whole Milk
¼ Cup  |  Vegetable Oil
1  |  Cage Free Egg, Beaten

Directions: 

0. Preheat oven to 400°F (or to the baking temperature specified for your chosen cornbread recipe).

Making The Filling For Spicy Stuffed Cornbread
1. In a medium-sized bowl, combine the first five ingredients for the stuffing. Set aside.

2. Prepare your cornbread mix according to package instructions. If making the scratch cornbread recipe (from above) combine all dry ingredients together. Add the milk, oil and egg and stir. Set aside.

3. Butter a 9-inch square skillet or pan. Place the skillet (or pan) into your warm oven for about 5 minutes.

Spicy Stuffed Cornbread About To Go Into The Oven
4. Remove your warmed skillet from the oven. Add half your cornbread mixture into the skillet. Top the cornbread mixture with your stuffing mixture. Add 1 cup of the cheese on top then pour the rest of the cornbread mixture on the very top.

5. Bake for about 25-30 minutes or until light golden brown and a knife or wooden pick inserted in the center removes clean.

6. Remove the stuffed cornbread from the oven, sprinkle the last cup of cheese on top then return to the oven until the cheese is bubbly awesome.

7. Remove the cornbread from the oven, garnish with some green onions (if you’d like) the let rest a few minutes.

How To Make Spicy Stuffed Cornbread
Serve warm and enjoy!

Austin Realtor Joe Paul Reider

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Stuffed Cornbread Is Tasty And Delicious

Spicy Stuffed Cornbread Recipe

Hatch-Chicken Mac n’ Cheese Recipe

A Hatch Chicken Mac n' Cheese Recipe by Home Style Austin
A Smokey Love Affair

This time of year when the Hatch Chili Peppers make their bountiful cameo appearance, we get weak in the knees for all things hatch. Just perusing almost 100 recipes at Central Market’s website made us break an indoor sweat for this sensationally, seasonal pepper.

With hatches in hand we decided to incorporate these delightfully, smokey-tasting peppers into our interpretation of gourmet Mac n’ Cheese. This dish will take more time than it does to whip-up Mac from a box, but we think the results undoubtedly justify the labor of love.

Hatch Chili Peppers from Home Style Austin

Foodie Tips:

  • We prepare our hatch chili peppers and our chicken ahead of time so assembly time will be efficient; we have Mac n’ Cheese to eat! The roasted rotisserie chicken? We scored ours ready-to-go from our local HEB mere steps from an impressive Hatch Chili Pepper display.
  • Not sure how to roast your Hatch Chili Peppers? Here’s a helpful post I found that may help. We roasted our peppers on the outdoor grill. Our local HEB Plus! was even hosting hatch chili roasting events to make things even easier.
  • As an alternative to olive oil we have been having fun with avocado oil; it has a high smoke point and can offer various health benefits. We found our oil locally at Salt & Time on East 7th Street.
  • You can substitute the cheeses below with your favorites, like with Monterrey Jack or Mozzarella.
  • If it’s not hatch season you can use a couple cans of green chiles, although the flavor won’t be as smokey. If you’re out of shallots, try substituting red or white onions. No penne? Try elbow macaroni or your favorite sauce-hugging pasta (sorry, spaghetti, linguini and angel hair – we have other plans in store for you).

Ingredients: 

2  |  Shallots, Peeled, Roasted and Chopped
3 Cloves  |  Garlic, Peeled, Roasted and Chopped
2 Teaspoons  |  Avocado Oil (or olive oil)
2 Tablespoons  |  Flour
4 Cups  |  Heavy Whipping Cream
1 Teaspoon  |  Fresh Thyme, Chopped
2 Cups  |  Jalapeño Pepper Jack Cheese, Shredded
2 Cups  |  Cheddar Cheese, Shredded
To Taste  |  Salt and Freshly Ground Black Pepper
1 Pound  |  Penne Pasta, Cooked and Drained
4-5  |  Hatch Chili Peppers, Roasted, Skinned, Seeded and Chopped
2-3 Cups  |  Roasted Rotisserie Chicken, Deboned and Shredded
1/2 – 1 Cup  | Panko Bread Crumbs
2 Tablespoons  |  Falfurrias Brand Butter, Melted
2 Tablespoons  |  Italian Flat Leaf Parsley, Chopped

Making Mac n' Cheese with Home Style Austin

Directions: 

1. Place the peeled shallots and garlic in a small aluminum foil pouch and drizzle with 1 teaspoon of the oil. Roast on the grill (or indoor oven at 425°F) about 25 minutes, until tender. This is a good time to boil the water, prepare the pasta and set it aside after drining. Remove the shallot-garlic medley from oven/grill and give it some time to cool a bit. Remove the veggies from the foil then chop them up.

2. In a large sauté pan over medium heat, add another teaspoon of oil, the chopped vegetables then sauté for about a minute. Add the flour and stir for 1 minute (do not allow to burn). Whisk in the heavy cream and the thyme then stir in the Hatch Chili Peppers. Allow the mixture to reduce by a third.

3. Add your cheeses and stir until melted, creamy and thick. Season with salt and pepper as desired. Hungry yet? :)

4. Remove the cheese sauce from the heat and gently stir in the pasta and chicken. [Note: If your sauté pan is too small you can transfer the sauce into the pasta pot.] Transfer the Mac n’ Cheese into a 9″ x 13″ casserole dish and set aside. Preheat your oven to 350°F.

5. In a small bowl mix together the panko, butter and parsley; spread this mixture over the Mac n’ Cheese. Bake uncovered for about 25-35 minutes, until everything is browned and bubbly. Remove from oven, cool for a few minutes then serve.

Hatch Chicken Mac n' Cheese From the Home Style Austin Oven

Yields: 8-12 servings, depending on your appetite! Enjoy!

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Pineapple Cookie Recipe

A Pineapple Cookie Recipe By Home Style Austin
Fabulously Fruity 

I had never heard of a pineapple cookie until last year when I first enjoyed these tasty treats. I’m a huge fan of pineapple and my friends who have had these have said they’re really good. So let’s get started!

Foodie Tips:

  • The only thing sadder than a wet blanket is a soggy pineapple cookie. Make sure and drain the pineapple.
  • I’m confident iodized salt is most often used for this recipe. I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little kick of salt in-between the pineapple nuggets. I liked.
  • I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!

Ingredients: 

1 ¾ Cups  |  All-Purpose Flour
½ Teaspoon  |  Soda
¼ Teaspoon  |  Baking Powder
¼ Teaspoon  |  Salt
½ Cup  |  Brown Sugar, Firmly Packed
½ Cup  |  Sugar
½ Cup  |  Shortening
1  |  Cage Free Egg
1 Teaspoon  |  Vanilla Extract
½ Cup  |  Crushed Pineapple, Drained
½ Cup  |  Chopped Nuts (“nuts” is an abbreviation for Texas pecans)

Directions: 

0. Preheat oven to 375°F.

1. Combine flour, soda, baking powder and salt; set aside.

2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream well.

3. Beat egg and vanilla into creamed mixture.

4. By hand stir-in the pineapple and nuts.

5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.

6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.

7. Bake until light golden brown, about 12-15 minutes. If the first batch turns out a bit crispy, reduce the baking time on the next go.

Yields: About 24 cookies

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Shamrock Turnovers

Mushroom Shamrock Turnovers By Home Style AustinMushroom Magic

This recipe comes to Home Style Austin from our Brand Director, Patrick (it was his Mom’s recipe). This evolved from a Mushroom Turnover recipe into something we transformed into an annual treat for St. Patrick’s Day by stamping the turnovers into little shamrocks.

Foodie Tips:

  • Use fresh mushrooms for a flavor explosion. Try a little more salt and some pepper if your tongue doesn’t tingle on your first “go” of it.
  • Can’t find three 3-ounce packages of cream cheese? You’re not alone. It seems our modern day bellies are bigger than the “small packs” so you’ll most likely have to buy multiple 8-ounce blocks or containers of the good stuff and trim ‘em down.
  • Don’t have a 2¾” cookie cutter? I found a small juice glass in my kitchen that measured-up quite fine.
  • While the original recipe calls for an ungreased cookie sheet, I think I went a little liberal with the egg brushing. I found some PAM Baking Spray helped a lot.
  • Why not create a mushroom masterpiece of your own? I used a clover-shaped cookie cutter and made my own version of this tasty treat… debuting this St. Paddy’s Day 2012.
  • This recipe yields enough for a party. If you don’t want to prepare 50 turnovers, half the recipe!

Ingredients: 

9 Ounces  |  Cream Cheese, Softened
½ Cup  |  Butter, Softened (use Falfurrias brand butter)
1½ Cups  |  Sifted Flour
½ Pound  |  Mushrooms, Minced
1 Large  |  White Onion, Minced
3 Tablespoons  |  More Butter, Softened
1 Teaspoon  |  Salt
¼ Teaspoon  |  Fresh Thyme Leaves, Minced
2 Tablespoons  |  Flour
¼ Cup  |  Sour Cream
1  |  Cage Free Egg, Beaten

What To Do:

1. Early in the day or 2 hours before serving, place in a large bowl the cream cheese, butter and flour. Beat with an electric mixer at medium speed until soft dough forms.

2. Wrap dough in waxed paper and refrigerate at least one hour.

3. In a medium-sized skillet over medium heat, cook the mushrooms and onion in 3 tablespoons butter until tender, about 5 minutes.

4. Stir in salt, thyme and 2 tablespoons flour until blended and then stir in the sour cream (yes!).

Mushroom Turnovers In The Making5. On a floured board, thinly roll-out one half of the dough and cut into about 12 circles using a 2¾” cookie cutter. Roll dough scraps into ball and refrigerate.

6. On one ½ of each circle, place a teaspoon of the mushroom mixture. Bush the edges with egg and fold the edges over the filling to meet the bottom edge.

7. With a fork, press edges together and prick tops in three places to let the steam out. If you want to enjoy your turnovers for St. Paddy’s Day you can stamp them with a clover-shaped cookie cutter at this step – note: there will be spoilage!

8. Place turnover on an ungreased cookie sheet. Repeat with remaining dough and mushroom filling until you’re all done.

9. Preheat oven to 450°F.

10. Brush the turnovers with egg.

11. Bake 12-15 minutes or until golden brown.

Makes about 50 turnovers. Serve warm.

Enjoy!
Austin Realtor Joe Paul Reider



~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Does St. Patrick’s Day Have You Doin’ The Jig? Check out our “Holidazed” Pinterest Board for some SPD inspiration that will have you seeing the green!

Mushroom Turnovers In The Oven