The Secret Recipe Blog

This time of year is known for so many treats; apple cider, candied apples, sweet potatoes… What Fall dinner is not complete with a fresh baked pumpkin pie??? The following recipe is a great creation that some say is even better than the “official” Cheesecake Factory recipe. You decide…

By the way…
Did you know that the largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake. Wow!

Serves: 10
Ready In: 2-5 hours

Ingredients:
1 1/2 cup all-purpose flour
1/4 cup cold butter, cubed
1/4 cup cold shortening, cubed
1 1/2 teaspoon granulated sugar
5 tablespoons cold water

3 large eggs, lightly beaten
2 cups canned pumpkin
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1 3/4 cup whipped cream, for topping

Directions:
Blend together flour, butter, shortening, and sugar by hand until mixture resembles small crumbs. Add water and toss until mixed in.

Form the dough into a ball, then knead for about 20-30 seconds. Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out dough to an 11″ circle; then place in a 9″ pie plate; trim off all but 1″ of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.

Weight crust with pie weights or beans and bake in a 375 degree oven for 10 minutes. Remove weights and bake for an additional 5 minutes.

Mix together remaining ingredients and pour into prepared crust. Bake in a 375 degree oven for 40 minutes, or until set.

(27 votes, average: 3.70 out of 5)

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I absolutely love spicy foods! My all time favorite is Buffalo wings, but when I came across this recipe for Buffalo shrimp, I knew I had to try it. These had just enough kick and I served mine with a chipotle mayo. I highly recommend this recipe as a good appetizer for your next party.

Serves: 2
Ready In: 30+ minutes

Ingredients:

***Buffalo Sauce***
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 dash black pepper
1 dash garlic powder

***Shrimp***
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour

Directions:

Buffalo Sauce:
Combine ingredients in a small saucepan over medium heat until butter is mixed through.
Cover, and keep warm over low heat.

Shrimp:
Combine egg and milk in a small bowl.
Place flour in a large zip-type bag.
Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.
Refrigerate about 5 minutes while the deep fryer heats up to 375 F.
Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.
Remove, drain, and toss gently with Buffalo Sauce.

(20 votes, average: 4.25 out of 5)

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Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!

3 eggs
1 c. milk
1 1/2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (or milk)
2 tbsp. butter, melted
Confectioners sugar
2 c. lingonberry sauce (I use red currant jelly)

Beat eggs until very light. Then sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.

(15 votes, average: 4.07 out of 5)

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My girlfriend and I love going out for some food and drinks on the weekend and Applebee’s is one of our local favorites! Sometimes it’s good to spend a nice relaxing night at home. This past weekend I surprised Katie with this Quesadilla recipe and a few cocktails at home. Katie always orders this dish from Applebee’s, so of course she loved it! I think next time we are going to try making this with steak.

I hope you enjoy !

Serves: 1
Ready In: Under 30 minutes

Ingredients:
1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce or other hot sauce (optional)
4 ounces grilled chicken (seasoning optional)
1 cup shredded lettuce
Sour cream
Green onion
Salsa
~~~Quesa Filling (use as desired)~~~
Jack and Cheddar cheeses
Jalapeno pepper, diced
Tomato, diced
Onion, diced
Cilantro, minced
Bacon, fried and crumbled
Directions:
Brush one side of each tortilla with shortening.
Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.
If chicken was not freshly grilled, then microwave chicken approximately 45 seconds, then distribute evenly on top of sauce on tortilla.
Evenly put Quesa Filling on top of chicken. Then, cover with the other tortilla, shortening side up.
Brown on griddle or in non stick pan evenly on both sides until internal filling is thoroughly heated.

Use shredded lettuce, sour cream, green onion and salsa as accompaniments. I like to add crumbled bacon on top

Steak or Shrimp could easily be substituted in this recipe.

(13 votes, average: 3.62 out of 5)

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