7C low-sodium chicken broth
3T olive oil
2C butternut squash, large diced
2C diced onion
2C arborio rice
3T butter, softened
3T grated parmesan
1tsp salt (or to taste)
black pepper to taste
- Boil broth and set aside.
- In large saucepan, heat oil over low heat. Add squash and onion, cook one minute. Add rice and continue cooking and stirring for 2 minutes. Add 2C of broth and simmer, stirring constantly over low heat until liquid is absorbed. Continue stirring and adding broth 1C at a time until all liquid is absorbed. (The whole shebang takes 20-30 minutes.)
- Combine butter, parmesan, salt, and pepper. Stir into risotto. Season as needed.
- Enjoy. Then enjoy a second bowl. Then a third. You get the idea.
1 refrigerated piecrust
28 caramels, unwrapped (obviously)
2 large eggs
1/2t vanilla extract
1C chopped pecans
- Prebake pie crust as directed. (400 degrees for 6-8 minutes)
- Combine caramels, butter, and water in large saucepan over medium heat. Cook, stirring constantly, 5-7 minutes or until caramels and butter are melted. Remove from heat.
- Stir together sugar, eggs, vanilla, and salt. Stir into caramel mixture until thoroughly combined. Stir in pecans and pour into prepared crust.
- Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes. (You may want to shield the edges of the crust to keep them from over browning...does anyone have one of those pie crust shield gadgets? Are they worth it?) Cool on wire rack.
- Try to get a piece before anyone else. Otherwise, you may be out of luck. I will never, ever make any other pecan pie. It is so easy and always turns out perfect. Never too soupy and never too sweet. Just perfect.