Pecan Pie (No Karo Syrup required)

Ingredients 1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs 1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. 3.Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Key Lime Pie

Serves 8 Graham Cracker Crust 3/4 lbs of Graham Crackers 4 tbsp granulated sugar 2 sticks melted butter 1/4 tsp sea salt Filling: 4 egg yolks 1 can (14 oz) condensed milk 2/3 cup fresh key lime juice 1 lime , grated zest Topping: 1 cup heavy cream or whipping cream, chilled 2 tbsp confectioners sugar 1/2 tsp vanilla extract Directions: To Make Graham Cracker crust: Preheat oven to 325 degrees. Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9" pie pan, forming and even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with wire wisk attachment, whip the egg yolks and lime zest at high speed until fluffy or for 5-6 minutes. Gradually add the condensed milk and continue to whip until thick (3-4 minutes longer). Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes or until the filling has just set. Cool on a wire rack and refrigerate for 20 minutes. To make topping: Whip the cream, confectioners sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie and place in the freezer for 20 minutes prior to serving.

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Chicken Alfredo Stuffed Shells

Ingredients
1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.
Remove and set aside. In the same pan, saute mushrooms in remaining
oil until tender; set aside. In a small bowl, combine the egg,
ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1
tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.

Paula Deens Cookware

Autumns Texas Style Mac & Cheese

One box of Velveeta Mac and cheese, one can Rotel tomato, one can ranch style beans, one half yellow onion diced, one bell pepper diced, one pound ground beef. Saute onion and bell pepper, brown beef, boil macaroni. Mix all ingredients.

Taco ring

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!