I'm back! Plus a Pecan Pie Recipe :)

Alright folks. I'm back. After taking over a year off blogging, I've decided to return. Expect posts about being a working mom, my fitness journey, recipes, and whatever else I feel like writing about :)

I'll probably ramp up slowly, and then I'm planning on starting a new fitness challenge beginning in 2015, so I will be using this as a way to track progress and stay accountable. I've also been working on writing down some recipes, since I get those requests quite often. In fact, as part of my grand re-opening for my blog, here is my PRIZE WINNING Pecan Pie Recipe. You're welcome :)

Momma Meg's Pecan Pie

First of all, I use Ree Drummond’s pie crust recipe, or just use store bought crust . This is great to make a batch and freeze crusts for when you need them:

 http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

For the filling

·         3 large eggs, beaten

·         2/3 cup white sugar (I usually make this a heaping scoop)

·         1/3 cup brown sugar

·         1/2 tsp. salt

·         1/3 cup (salted) butter melted

·         1/2 cup dark corn syrup (I use Karo brand)

·         1/2 cup pure maple syrup – this has to be the legit real stuff

·         ¾ teaspoon pure vanilla extract

·         1 heaping cup chopped pecans, also some pecan halves for decorative effect (optional)

Mix sugar, brown sugar, salt, corn syrup, maple syrup, butter, eggs, and vanilla until frothy. Pour chopped pecans into the unbaked pie shell.  Cover with syrup mixture. Decorate the top with pecan halves (optional).Gently cover pie edges with foil. Bake at 350 degrees for 30 minutes. Remove foil from crust, bake for an additional 20-30 minutes. The pie should not be overly jiggly when you remove from the oven (think of set jello). If you need longer cooking time, cover with foil to avoid over browning the crust.

I wish you the best!

*Warning: This pie is really freaking good and you will want to eat it all yourself, and that will make you fat. You've been warned. Make and enjoy at your own risk.*