Super Simple Pecan Pie

Super Simple Pecan Pie



1 cup packed brown sugar
1/3 cup butter, melted
3/4 cup light corn syrup
1/2 teaspoon salt
3 eggs
1 1/2 cups pecan halves or pieces
1 frozen deep dish pie crust



Preheat oven to 375°F, with cookie sheet in the oven.

Mix the first five ingredients in a medium-sized bowl until well blended.  You can use an electric mixer on medium speed or mix by hand with a whisk. Add in the pecans and pour the mixture into the crust.

Place the filled pie crust onto the preheated cookie sheet. Bake for 15 minutes, then cover crust edge with strips of foil. This will help to prevent burning the rim of the crust. Bake for another 20 to 30 minutes, or until center is set.

Cool for 30 minutes. Chill in the refrigerator for at least two hours before serving. Refrigerate any leftover pie.   

Quick and Easy Chocolate Cake

Quick and Easy Chocolate Cake

Quick-and-Easy-Chocolate-Cake_2522_Crop_webDry Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt


Wet Ingredients

2 eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup milk
1 cup boiling water


Preheat oven to 350° F.

Grease and flour cake pan. I used a 13x9x2. If you’d like a two layer round cake, use 2 9-inch round pans instead.

Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

To the same bowl, add the eggs, milk, oil, and vanilla. Mix for 2 minutes on medium speed of mixer.

Add the boiling water and mix well. The batter will not be as firm as your typical cake batter. It will be rather runny.

Pour evenly into the prepared pan.

Bake 30 to 35 minutes, until the cake tests done with a toothpick and the edges are pulling away from the pan.

Cool in pan for 10 minutes. Remove from pan and place onto a wire rack to cool completely.

Frost with your favorite frosting.

Sugar Cookie Frosting

Sugar Cookie Frosting


3 cups powdered sugar, sifted
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring


Optional: Sprinkles and other candies for decorating
Additional: Piping bags or Ziploc bags, piping tips


To a medium-sized bowl, add sugar, 2 Tablespoons milk, corn syrup, and vanilla extract and mix until thoroughly blended.

If the frosting is too thick, add more of the milk. If it is too thin, add more powdered sugar.  Do this until it is the consistency that you want it to be.

Divide the frosting into separate bowls and mix with the food coloring of your choice, if you plan to color it.

Add frosting to the piping bags or Ziploc bags (cut off a small piece of a corner).  Using your desired tip size, pipe frosting onto the cookies. Add other decorations as desired.

Let the frosting harden before you eat the cookies. (Good luck with that!)  It may take awhile.

Store cookies at room temperature in an airtight container.

Click here to see Sugar Cookie recipe.


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Sugar Cookies

Sugar Cookies


1 cup unsalted butter softened to room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt

Additional: Plastic wrap and parchment paper
Note: This recipe can be successfully doubled.

In a large bowl, add the butter and sugar.  Mix together until thoroughly blended. It should be fluffy, but the butter should not be separating.  You can use either an electric hand mixer or a stand mixer.

Beat in the egg and vanilla extract until completely incorporated into the butter-sugar mixture.

In a medium-sized bowl, add the flour, salt, and baking powder. Mix well.  Add the flour mixture gradually to the butter mixture.

Once the mixture is completely blended, divide the dough in half. Place half of the dough on a large piece of plastic wrap.  Cover and shape into a ball. Repeat with other half of dough. Chill in refrigerator for at least 3 hours.

Remove dough from refrigerator.  Preheat oven to 350°F. Line cookie sheet with parchment paper.

On a clean, floured surface, place one ball of the chilled cookie dough. Lightly flour the cookie dough.  If you want thin, crisp cookies, roll it out to a thickness of approximately ⅛”. If you want thick, soft cookies, roll it out to about ¼” thickness.  Add flour as needed to the dough and the rolling pin (and your hands!) so that the dough doesn’t stick.

Use your favorite cookie cutter shapes to cut out the cookies. To prevent the shapes from going all wonky, use a spatula to move the cut cookies to the cookie sheet.

Bake at 350°F for 9-10 minutes, or until edges start to lightly brown.

Cool completely before moving or frosting.

Click here to see Sugar Cookie Frosting recipe.


Notice: This post contains affiliate links. If you click a link and make a purchase, we may financially benefit from your transaction, at no additional cost to you. Thank you for your support.

From the Kitchen of McClendon Villa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Gremlin Guts


Gremlin Guts

Gremlin-Guts_8426_5001 tub of pineapple sherbet
1 can pineapple chunks
1 can frozen concentrated pineapple juice
1 bottle/can pineapple juice
2 liter ginger ale

Scoop sherbet into bottom of punch bowl.

Add in the pineapple chunks.

Stir in frozen pineapple juice.

Pour in pineapple juice and 2 liters ginger ale.

Note: This video shows me using half of the sherbet, pineapple juice and ginger ale. There are only 4 of us here (some of us with pineapple allergies), so we don’t need the full recipe.

Ghosts in the Graveyard

Ghosts in the Graveyard



2 packages Jello Instant Pudding
6 cups milk
10 Oreos, crushed
Milano cookies
Reddi Wip, Cool Whip, or Meringue





Prepare pudding according to package directions and let set.

After the pudding has set, spoon it into a serving dish, either a large one or individual dessert cups.

Sprinkle the crushed Oreos over the pudding to be the dirt.

Arrange the Milano cookies around the “graveyard” as tombstones.

For the ghosts, you can use Reddi Wip, Cool Whip, or meringue and make as many as you want.

Add Halloween-themed candy around the graveyard for decoration however you’d like.

Some suggestions:

Halloween Peeps

Candy Corn

Butterfinger Skulls

Reese’s Pumpkins

Quick and Easy Cornbread

Quick and Easy Cornbread


1 cup cornmeal
1/2 teaspoon salt
4 teaspoons baking powder
1 cup all-purpose flour
1 cup milk
1/4 cup vegetable oil
1 egg

Optional: 3 tablespoons sugar



Pre-heat oven to 425°F.

Grease an 8-inch square baking pan.

Mix all dry ingredients together in a large bowl.

Add the wet ingredients to the bowl and mix well.

Mix until the dry ingredients are moistened and the mixture is smooth.

Pour mixture into the prepared baking pan.

Cook for 20-25 minutes, until the edges start to brown and pull away from sides of pan.

Basic Bread

Basic Bread

This recipe yields two loaves.




1 cup milk
2 TBSP unsalted butter
1/2 cup warm water
2 packages active dry yeast
2 TBSP sugar
1 TBSP salt
1 cup warm water
6-7 cups unbleached all-purpose or bread flour




Heat milk and butter in small saucepan until butter melts.Set aside to cool.

Mix yeast with 1/2 cup warm water (100-110°F) and set aside.

Add sugar, salt and 1 cup warm water (100-110°F) to large bowl. Stir.

Add milk and butter mixture to the sugar/water mixture.

Add yeast water to bowl and stir.

Start adding the flour to the large bowl, 1 cup at a time. After 4 or 5 cups of flour have been added, it gets harder to stir, so turn it out onto a floured surface. Continue to work in flour until the dough is no longer sticky.

Place dough into a large bowl that has been greased. Turn dough several times to coat it with the shortening. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch down dough. This should be done gently.  

Turn dough out onto floured surface. Knead for approximately 5 minutes.

Divide dough in half. Roll it around a little and then press into a rectangle. Roll up dough jelly roll-style. Pinch the seams and turn under the ends.

Preheat oven to 375°F.

Place dough into 2 greased loaf pans. Cover and let rise in a warm place until doubled again, about half an hour.

Bake for approximately 45 minutes. The crust should be a golden brown.

Flip loaves out of pans onto a clean kitchen towel. Let cool before cutting.

3 Ingredient Biscuits

3 Ingredient Biscuits




2 cups self-rising flour
1/3 cup shortening
2/3 to 1 cup full-fat buttermilk

Note: This recipe can be successfully doubled.




Preheat oven to 450°F. Lightly grease baking pan.

Put flour into large mixing bowl.

Using a pastry cutter (or two forks), cut the shortening into the flour until the mixture looks like crumbs. Squeeze a handful of it into your hand. If it stays together, you are ready for the next step.

Add buttermilk to the flour/shortening mixture. Mix until the milk is worked in and turn dough onto a floured surface. Knead a few times, until dough is no longer sticky.

Roll out to about a 1/2 inch thickness. Cut out biscuits with a 3-inch cutter and place on greased baking pan.

Bake at 450°F for approximately 10 minutes.

Choco Bombs

Choco Bombs


1 Cup Light Brown Sugar
1 Cup White Granulated Sugar
1 Cup (2 sticks) of butter, softened.
2 tsp Vanilla Extract
2 tsp Hot Water
1 tsp Baking Soda
2 Eggs
½ tsp Salt
3 Cups All Purpose Flour (You can use Rice Flour)
1 Cup M&Ms
1 Cup Chocolate Chips


Preheat oven to 350 °F.

Cream together the white granulated sugar (1 cup), light brown sugar (1 cup), and two sticks of butter (1 cup).

Fold in  2 tsp vanilla extract, 2 tsp hot water, 1 tsp baking soda and 2 eggs.

Stir until well blended.

Stir in 3 cups all purpose flour and 1/2 tsp  salt.

Add 1 cup M&Ms and 1 cup chocolate chips .

Fold in until well blended.

Measure out rounded ½ tablespoonfuls of batter and roll into balls.

Place balls onto cookie sheet which has been sprayed with non stick baking spray.

Place cookie sheet into oven and bake at 350°F for 10-12 minutes until edges are starting to turn golden brown.  

Remove from oven and allow to rest for two minutes.