chocolate pecan ritz pie

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Sweet Formations

In honor of my brother’s birthday today (Betty’s son Tim), I’m making pie.

I broke away from my recent sequence of making recipes in the order I find them in Mom’s two cookbooks by skipping right to the dessert section of the green index card file that has about 100 recipes in it. A funny little recipe (see below) caught my eye because it had no name. So I chose it without doubt.

I almost named this “no name pie,” but I thought I could do better than that so “Chocolate Pecan Ritz Pie” seemed suitable enough.

Tim is the oldest of 3 of Louis and Betty’s kids. I’ve known him to be a fan of hunting and fishing, sports and good Tex Mex. Shown here is a picture of Tim as a yell leader at MacArthur High School from the 1970s – a time when our family was eating many of the recipes here at Betty’s Cook Nook.

I hope you enjoy this pie as much as I did. Hats off to you on your sweet day, big bro!

MarArthur Cheerleaders & Yell Leaders, 1975

Here’s a pic of my brother Tim when he was a Yell Leader at MacArthur High School. He’s the 3rd Yell Leader from left to right. #PerfectPosture

 

foodie tips ~

  Whipping cream or whipped cream? So whipped cream is whipping cream after it has been whipped. I’m not sure if this recipe really called for whipping cream to be poured on top, so I whipped mine. I prefer my whipped cream with tall, thick peaks – not flimsy and runny rivers which is what I associate with canned whipped cream.

I suppose I’m a bit of a whipped cream snob as I have a gourmet whipper that I, ahem, whip out when it’s time for the best. It only takes a few moments to make fresh whipped cream and I can sweeten and flavor the cream to my liking. Chocolate whipped cream? I’ve done it, and so can you!

  Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!

  If you also top the pie with more chopped pecans, I’m likely to high five you. #ThisIsTexas!

i. ingredients

| egg whites
1 cup | sugar
1 teaspoon | baking powder
1 cup | nuts, chopped (see above for cooking tip)
21 | Ritz brand crackers, crushed
to line pie plate | butter – better make it Falfurrias (my Grandmother’s favorite)
1 cup | whipped cream
to top | hershey chocolate bar, shaved

Chocolate Pecan Ritz Pie Recipe

ii. what to do

0. Preheat oven to 350°F.

1. Beat the egg whites until stiff.

2. Stir together the sugar and baking powder and add to the egg whites and gently fold in.

3. Add the pecans and the Ritz crackers and fold in.

4. Pour your mix into a buttered pie plate and bake in your preheated oven for about 25 minutes. Nobody likes charred pie so please watch carefully so that you don’t overcook this sweet dish!

5. Remove the pie from the oven and let it cool thoroughly. Use a cooling rack if you’re in somewhat of a hurry.

6. Top the pie with some fresh whipped cream and chocolate shavings and chill in the fridge for 1-2 hours. Serve chilled.

Yields about 6 – 8 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Chocolate Pecan Ritz Pie Recipe

A scan of Mom’s pie recipe. It was penned without a name so I coined it “Chocolate Pecan Ritz Pie.”

 

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Flashback 1970s

I thought it would be fun to have a look at some vintage 60s and 70s whipped cream advertising.

While we often had Reddi-wip at the ready in our fridge, it looks like they didn’t run commercials in the good ol’ days (just print). Here’s one of the most peculiar print ads I found which seems to promise that serving Reddi-Wip will get you a man or sex. Or both. (Sous Chef‘s Note: We all know sex is really guaranteed after serving the Pineapple Cheese Salad recipe cleverly included in the ad. Um, NO thank you!

Reddi Wip Mate Bait

Since my family also enjoyed the fresh non-dairyness of Cool Whip Whipped Topping, here are some of their funny commercials:

I don’t have the heart to tell Little Susie that with Cool Whip “Swiggle” she really CAN keep her cake forever – that stuff surely lasts the test of time! #cardboard. Enjoy this 1970s spot:

Gomer Pyle and Cool Whip make for the perfect promotion for all Americans*. *Except those in Wisconsin.

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artichoke spread

An artichoke spread recipe from Betty's Cook Nook
A Hearty Artichoke Dish

Each time I dive into Mom’s cookbooks to select a recipe it usually winds up being a journey in time picking out the chosen one.

  • With more than 125 recipes under my belt since 2011 it’s becoming difficult to remember which ones Joe and I have already made.
  • With hundreds more recipes to choose from it can be hard to pick the next recipe.

This week I landed on a new strategy – to simply pick the next recipe in order from front to back in Mom’s index card holder or her recipe book. This makes choosing super simple.

As luck would have it the very first recipe chosen under this new form of culinary law and order was this amazing artichoke spread. This recipe quietly sat at the front of Mom’s appetizer section like a wallflower – probably because I had already made this artichoke dip … in the process this spread recipe had been passed over for more than 4 years.

Turns out this spread beats the pants off the dip recipe. Which just goes to show to never underestimate the power of a wallflower.

foodie tips ~

  Surely Parmesan Cheese isn’t the same thing as Parmigiano-Reggiano Cheese, right!? What you find when you click this link may surprise you!

  Whatever you do please don’t use “shaker cheese” for this recipe. Go fresh. I used my hand grater and made a coarse shred that melted into perfection.

  Love artichokes? Click here to peruse other artichoke recipes here at Betty’s Cook Nook.

  This recipe inspired me to create a new category for connecting you to my favorite Betty’s Cook Nook dishes. Just click on “The Best Of The Best” category link at right!

An Artichoke Spread Recipe From Betty's Cook Nook

i. ingredients

2 cans | artichoke hearts, drained and chopped
2 cups | mayonnaise
2 cups | parmesan cheese, grated
to taste | salt and pepper
7 shakes | tabasco brand pepper sauce
to taste | garlic powder
to serve | ritz brand crackers

ii. what to do

0. Preheat oven to 350°F. Whew, that was easy!

1. Drain the artichoke hearts and chop them up. Place the artichokes into a casserole dish. Add the mayo, cheese, salt, pepper, Tabasco sauce, and garlic powder and mix everything together.

2. Bake in your preheated oven for 30 minutes. My spread got warm and bubbly with a little bit of browned cheese on top. #yum!

3. Remove the warm spread from the oven and let it rest a few minutes. If you add more parmesan on top we won’t be surprised. That’s what we did!

Enjoy by topping on Ritz crackers, tortilla chips, Naan bread, tortilla roll-ups … the list is never-ending. It’s that good.

Best served warm. Leftovers refrigerate well and they did not last long!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

An Artichoke Spread Recipe From Betty's Cook Nook

Mom’s original recipe gifted to us from our next door neighbor Mary Stephenson. :)


Who is “Mary Stephenson”?

We Kikers lived at 2927 Trailend Drive and Mary was the Mother of the Stephenson family living next door to us.

Mary was a fabulous foodie friend of ours and you’ll see a few recipes from Mary’s kitchen here at Betty’s Cook Nook.

Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.


texas artichoke dip

a great-tastin' texas artichoke dip

Knock? Knock?

“Who’s there?”

“Artichoke!”

“Artichoke, who?” 

“Arti chokes when he eats too fast!”

~   ~   ~   ~   ~

That was one of the most memorable “knock-knock jokes” that I can remember from my favorite childhood “pop-up” book. That book is resting in storage, I’m sure.artichoke dip ingredients

The interesting part is that growing up, I wasn’t a total fan of the artichoke, outside of the above joke. But now that I’m a well-seasoned eater, I love ’em.

One of mom’s signature dishes was her steamed artichokes. She’d put two in a pressure cooker and when tender, she’d serve them centered on her white, round ceramic artichoke plates. Partnered with melted butter mixed with seasoned salt, we knew meal-time was a very special time when the artichoke made an appearance at the party.

I found this artichoke dip recipe in mom’s green index recipe card file. It’s super-easy to make and super-great tasting. Makes me think that the artichoke may be one of the most under-appreciated veggies on the planet.

Until now. artichoke dip ingredients

Let’s Eat

i. ingredients

1 can (12 oz.) | artichoke hearts, drained
3 heaping tablespoons | mayonnaise
3 tablespoons | canned parmesan cheese
½ cup | green onions, chopped
1 cup | fresh mushrooms, chopped
to taste | salt

ii. what to do

1. Break apart the artichoke hearts and set aside.

2. Mix together all ingredients and transfer/pour into an 8″ x 8″ baking dish.

texas artichoke dip ~ fresh from the oven3. Bake at 350°F for about 20 minutes, until bubbly and beginning to turn brown along the sides.

Serve Warm: With chips or crackers

Foodie Tips ~

 Substitute canned parmesan cheese with freshly grated cheese, if you’re not in a hurry.

 I found another recipe in Mom’s cookbook from our neighbor Mary Stephenson for a artichoke spread (coming soon) which calls for Ritz crackers. I’m probably one of the few people who can find their happy place eating an entire sleeve of Ritz crackers in one sitting!

the original texas artichoke dip recipe via yvonne katz