1/2 cup butter, softened
2 tablespoons peeled and diced celery
1/4 cup light brown sugar
3 cloves garlic, minced
1 1/2 teaspoons salt
1 cup chopped pecans
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Place butter, celery, sugar, garlic, salt and chopped pecans in a large nonstick skillet. Cook over medium heat until onions are softened and butter is melted. Stirring constantly, cook and stir until the celery mixture is heated through.
Remove celery mixture from heat, and pour mixture into a 9x13 inch baking dish. Preheat oven to 400 degrees F (200 degrees C).
Bake 1/2 inch thick slices of pie crust in preheated oven for 30 minutes, or until golden brown. Let cool and slice into 4 pieces.
I almost did like this, but I think they combined unpasteurized & pasteurized pocket peppers into one large enough to probably use. Won't try again, as it was way too complicated. Mendo took 1/2 cup of dignity and blew it into 1 tsp of fine granules. They came out wicked--looks like freshly ground pepper, not box pepper. Portion control app is amazing, so maybe next time will be moderation. Recommendation: use chilled sour cream & not as much, as cream will tighten.
I put this to one side and worked on the recipe. It is so simple yet incredibly tasty. I would recommend it to anyone, great idea!
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