Kentucky Derby Pie

2 eggs, beaten
2 c. pecans, chopped
1 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1 Tbsp. bourbon
1 c. chocolate chips
1 regular pastry pie crust

Mix it up and bake a 350ºF for 45 minutes.

Excellent with a scoop of vanilla ice cream.


Asaleah’s Mud Flat Pie

1 c. flour
1/2 c. butter, melted
1 Tbsp. sugar
1/2 c. pecans, chopped

Mix well and press in a 9X13 pan.  Bake at 350F for 15 min.  Allow to

8 oz. cream cheese
1 c. confectioners sugar
2 c. Cool Whip

Layer onto the crust.

1 large package of instant Chocolate pudding
3 c. cold milk

Layer before it sets up.

Top with more Cool Whip, grated chocolate and nuts.

Chill.  Serve cold.

Mississippi Mud Cake

2 cups sugar
1/3 cup cocoa
4 eggs
1 cup pecans
1 cup shortening
1-1/2 cups flour
3 teaspoons vanilla
1 package of miniature marshmallows

1/2 stick of margarine, melted
1/3 cup cocoa
1 box powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup pecans

Cream sugar and shortening. Add eggs and beat. Stir in flour and
cocoa; add vanilla and nuts and pour into greased and floured oblong
pan. Bake 30 minutes at 300 degrees.

Remove from oven and spread with marshmallows. Return to oven and
melt marshmallows for about 10 minutes. Cool cake before frosting.

Frosting directions:
Sift sugar and cocoa together. Mix well with melted margarine. Add
milk, vanilla and nuts. Spread over cake; let stand before serving.

Raw Walnut Brownies

From Test Kitchen Tuesday  Chuck has made these a couple of times.  They aren’t a very good brownie, but they are a good dessert.  Medjool dates are important.  Deglets aren’t as moist and are more rigid.


  • 1/2 cup walnuts, chopped
  • 1/4 cup almonds, whole
  • 1/2 tablespoon coconut oil (does not need to be melted)
  • 3/4 cup pitted Medjool Dates, about 9 (we buy these at CostCo)
  • 1/4 cup unsweetened cocoa powder (or chocolate powder of your choice)
  • Dash of salt (optional)


  • Add walnuts, almonds, and coconut oil to your Ninja Blender or food processor jar
  • Pulse a couple times to combine, and then blend on “2” for about 30 seconds until you have a fine meal (do not take to nut butter)
  • Add dates, cocoa powder, and salt, pulse 2-3 times to combine, and then blend on “2” for 30-60 seconds, until fully combined
    • The mixture will be fine “beads” that are easily pressed together
  • Pour mixture onto a piece of foil or parchment in a cookie sheet or other cake pan, and gently press together with your hands.
    • I found it easiest to pour onto a piece of foil, shape into a square, then fold the foil completely over the square, and then press the mixture together to form a solid block
  • Refrigerate for 1-2 hours, or freeze 30  minutes before serving
  • Store in an airtight container in the fridge for up to 5 days, or freeze for up to a month

Spiced Nuts

I got this recipe from a Whole Living magazine that was in the examining room at the Urgent Care where my appendicitis was diagnosed.  Since I had everything in my kitchen already, I wrote it down.  Today I’m trying it out.

3 c. whole nuts
¼ c. flax seeds (I used ground because it’s what I had and I have it because it’s easier to access nutrients from ground than from whole seeds)
¼ c. quinoa
¼ c. sunflower seeds

Whisk together:
2 egg whites
2 Tbsp. honey
1¼ tsp. coarse salt (I used Celtic sea salt)
¼ tsp. ground cayenne
¼ tsp. ground cumin  
¼ tsp. ground cinnamon

Spread on a cookie sheet. bake at 325°F for 30 minutes, stirring on occasion to keep it from sticking.  Remove from cookie sheet before it cools.


Oops.  I made it wrong.  I used cardamom instead of cumin.  Looks like I have to try again.

Mostly Pecan Pie

1 c. sugar
1 c. honey
3 eggs, lightly beaten
2 Tbsp melted butter (or ghee)
1 tsp vanilla

2 c. chopped nuts (I use 2 parts pecans to 1 part walnuts)

9″ unbaked pie crust

Mix the first together, add the nuts, pour into the crust, bake at 325°F for @ 1 hour. Center should be soft but not appear liquid. Let it cool before cutting,

Do pre-heat the oven. It matters for this.