- 1 pound. fresh green beans (thin beans preferred, but any type will work)
- 6 shallots, peeled, and cut into thin slivers
- 5 large cloves garlic, peeled and cut into thin slices
- 3 Tablespoons olive oil
- 1 teaspoon salt
- fresh ground black pepper
- ¼ cup flat leaf parsley, very finely chopped
- ¼ cup pecans, chopped
- 1 teaspoon lemon zest
- Preheat oven to 450 F. Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
- Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
- While beans cook, toss together chopped parsley, chopped pecans and lemon zest. When beans are done, toss hot beans with parsley/lemon/pecan mixture and serve immediately.
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Posted in Pies and Tarts, Pillsbury on January 24, 2012 |
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Bacon adds a twist to this chocolate and peanut butter pie that’s made using Pillsbury® pie crust
State Fair Pie Contest Winner
State Fair Pie Competition 2011
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 egg, beaten
- 1 can (12 ounce) evaporated milk
- 1 bag (12 ounce) semisweet chocolate chips (2 cups)
- ½ cup sugar
- 1 tablespoon butter or margarine
- 1 teaspoon vanilla
Cream Cheese-Peanut Butter Filling
- 1 package (8 ounce) cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup sugar
- 1 container (8 ounce) frozen whipped topping, thawed
- 1 large banana
- Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
- Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15-inch-by-1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
- Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
- In large bowl, beat cream cheese, peanut butter and ½ cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
- Spread ½ cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.
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