Butterscotch Cream Pie

1 1/3 C sugar
2 1/2 C milk
3/4 C Cream
5 TBS cornstarch
1/4 tsp salt
3 egg yolks
1 tsp vanilla
2 TBS butter
1 C cream
Baked 9 inch crust

Measure sugar into a heavy saucepan or skillet. Stir constantly over high heat until sugar is nearly melted. Reduce heat to medium and continue stirring until all sugar is melted and a light amber color. In the meantime, heat milk; stir hot milk into melted sugar cautiously. Sugar will bubble and steam, then harden. Keep heat on low and stir occasionally until the hard sugar completely dissolves in the milk.

Add the table cream to the cornstarch gradually to make a smooth paste, then stir into hot milk mixture; cook and stir until a smooth, thick pudding is formed, Let it boil a minute or two, stirring vigorously, then remove from heat. Add salt to egg yolks, then stir in some of the hot pudding. Stir the egg mixture back into the pudding and cook another 2 to 3 minutes. Remove from heat.

Add vanilla and butter. Cool 5 minutes, then pour into baked pie shell. Chill 3 to 4 hours.

When ready to serve, whip the cream and spread over pie. 

Skillet Green Beans

Yield: 4-6 servings

Simple Skillet Green Beans

Prep Time: 5 mins
Cook Time: 8-12 mins

Ingredients:

• 1 teaspoon oil or butter
• 1 pound fresh green beans, ends trimmed
• 3/4 cup low-sodium chicken or vegetable broth
• Salt and pepper to taste

Directions:

1. In a large 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
2. Pour in the broth and bring the beans/broth to a simmer. Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans. Keep an eye on the skillet – if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed.
3. Season with salt and pepper to taste and serve immediately.

Notes:

After trimming the ends of the green beans, you can cut them into 1- or 2-inch lengths, but I usually leave them long so I can maybe, hopefully teach my kids the importance of cutting up food on their plate before shoveling it into their mouths.

Slow Cooker Red Beans and Rice

Ingredients

• 1 pound dried red kidney beans, rinsed
• ½ pound smoked sausage, thinly sliced (andouille or smoked)
• 3 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon chili powder
• 7 cups water
• 4 cups uncooked long grain rice
• green onions, chopped, for garnish
• fresh parsley, chopped, for garnish

Instructions

1. Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, chili powder, and water to a 6-quart slow cooker. Set on high setting and cook for 6 hours.
2. Cook rice according to package directions.
3. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley.