Arte Es Vida

Holiday Toasted Pecan Pie by arteesvida
December 24, 2008, 8:23 pm
Filed under: Kitchen Magic

No one likes to mess with a classic! But you can improve upon one by toasting your pecans for a richer, nuttier flavor!

1 cup corn syrup (light or dark)
1/2 cup dark brown sugar
2 tbs flour
1 cube (1/2 cup) butter
1/2 tsp salt
1 tsp vanilla
3 beaten eggs
2 cups pecan halves (not pecan pieces or chopped pecans)
1 prepared pie shell, in glass pie pan

Preheat oven to 350 degrees. Coat the pecans lightly with melted butter. Spread pecans out in a single layer on a baking sheet or in a shallow pan. Bake for 10 to 15 minutes, stirring or shaking the pan often until pecans are lightly browned and fragrant. Remove from oven and let cool. Put pecans in the bottom of your pre-prepared pie shell.

Stir first 5 ingredients together over low heat until butter is melted. After you remove the liquid from the heat, stir in the vanilla. Cool to room temperature. Add beaten eggs, after the mixture had cooled (otherwise you will cook the eggs!) and pour on top of nuts in pan.

Bake on bottom shelf of oven at 375 for 30 minutes. Turn down the oven temperature to 325, bake 20 minutes more, or until the filling is cooked thru and begins to crack a little on top. Cool to room temp on a rack before serving.

You can pre-bake your pecan pies and freeze them several weeks ahead of time. After the cooked pie has cooled, seal the whole pie (still in the pan) in a large zip lock freezer bag. Make sure the pan lies flat in the freezer!

Peanut Butter Fudge by arteesvida
December 24, 2008, 4:18 pm
Filed under: Kitchen Magic

I usually make a batch of this with a batch of regular chocolate fudge and layer one on top of the other!

1 lb box of powdered sugar
1/2 cup milk
1 C Peanut Butter (not crunchy)
1 jar marshmellow cream

Combine sugar with milk in saucepan. Bring to a boil over medium heat. Boil for just under 3 minutes, while stirring constantly. Remove from heat.
Add peanut butter and marshmellow cream. Stir until mixed thoroughly and pour into an 8×8 dish. Chill in refrigerator until set.

Homemade Banana Pudding by arteesvida
June 2, 2008, 11:20 pm
Filed under: Kitchen Magic

Homemade Banana Pudding

Originally uploaded by redtressgoddess

Curtis Atkin’s Mama’s Banana Pudding

2-3 bananas, sliced
1 box vanilla wafers
1 cup sugar
1 tbs flour
2 eggs
2 cups milk
1 tsp vanilla

In a large bowl, place one layer of slice bananas, then a layer of wafers until bowl is filled, making sure the top layer is wafer. Set aside. In a medium saucepan, beat eggs, add sugar and mix well. Add flour, milk, and vanilla. Bring to a boil, pour over banana and wafer mixture. Chill and serve.

Blackberry Cobbler by arteesvida
May 7, 2008, 2:56 pm
Filed under: Kitchen Magic, Linky Goodness

Since my wordpress blogs have tags (my LiveJournal one does now too, but it is apparantly too late for me to get used to the idea), I’ve taken to posting recipes here.  I have a few friends who ask for the same recipes all the time (read: pumpkin cheesecake at Thanksgiving time) and this way they can find them right away without even having to admit they’ve been lost again.

Healthy recipes, however, have been going on the GI blog.

Blackberry cobbler may not seem like a healthy dessert, but I developed a GI friendly crumb topping that actually is.  Check it out here.

Pumpkin Plumpkin Bread by arteesvida
October 29, 2007, 8:10 pm
Filed under: Kitchen Magic


3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour (I use unbleached)
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder


Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

The Other White Meat by arteesvida
August 1, 2007, 9:04 pm
Filed under: Kitchen Magic, Linky Goodness

This is from my mom.  It is very easy to vote for her, it is one vote per email.  You just click on her name and recipe and type in your email.  No registering needed.  Maybe I’m biased but I think her recipe is best and deserves to win!

Last May, I was looking for the internal temperature pork should be when properly cooked, and in doing so, I came upon an on-line cooking contest, which I entered then and there with an original recipe.  Well, yesterday I was notified that I am one of five national finalists.  Although the finalist prize is pretty fantastic (a Weber BBQ and some free meat), I would really like to win the grand prize, a trip to the Greenbrier for a top-notch cooking school, Steven Raichlen’s “Barbecue University” in 2008.
The competition is pretty good, and already the Pacific finalist is waaaay ahead, so I need your vote, and the votes of your friends and family.  Will you help manage my “campaign” and ask your posse to vote for my recipe, the “South-Central Region Fajitas de Puerco” recipe at this URL

Voting ends August 31st, but please vote right away, before you forget!

I sure do appreciate your help.  I want to show all these Texas men I can take the heat, too.

Diane Stallings

Recipe Goodness by arteesvida
June 10, 2007, 7:20 pm
Filed under: General Info & Housekeeping, Kitchen Magic

Even though I haven’t posted a recipe here in a while, I will definately continue to do so.  It will probably be, generally speaking, delicious and slightly bad for you things.  For recipes for delicious and much better for you things, check out my G.I Diet blog.