Maw Delia's Pecan Pie

This is my Great Grandmother, Delia's recipe for pecan pie. I hope you enjoy.
 

2 eggs

1 cup white karo Syrup 1

1 cup chopped pecans

1/2 sugar

1 HEAPING tablespoon self-rising flour 

1 teaspoon margarine or butter 

Mix all ingredients well and pour into uncooked deep-dish pie crust . Put slits in the crust and bake about 2 minutes before pouring ingredients. Roll chopped pecans in flour to prevent from rising to the top of pie. Bake 10 minutes at 450 degrees and reduce temp. to 325 degrees and bake about 35 minutes longer or until brown.

Heart of Dixie Kitchen: Chicken Pot Pie4 cups cooked and shredded chicken...

Heart of Dixie Kitchen: Chicken Pot Pie4 cups cooked and shredded chicken
...: Chicken Pot Pie 4 cups cooked and shredded chicken Season the chicken with salt, pepper, thyme, garlic and onion if desired. 1 can Crea...

Chicken Pot Pie

4 cups cooked and shredded chicken
Season the chicken with salt, pepper,
thyme, garlic and onion if desired.
1 can Cream of Chicken Soup with herbs
2 cups reduced sodium chicken broth
1 can crescent rolls

Preheat oven to 375 degrees. Mix chicken
together with soup and broth. Place in a
baking dish and top with crescent rolls.
Bake for 25 minutes or until golden.

Easy Buttermilk Biscuits

2 1/4 cup baking mix (bisquick)
2/3 cup melted butter
2/3 cup buttermilk
1 teaspoon sugar, optional

Preheat oven to 450 degrees.  In a large bowl, mix together all ingredients. Turn out
onto floured surface and knead a few times. Spread out onto surface to about 1/2 inch
thickness.  Cut into rounds with biscuit cutter.  Bake for about 8 minutes or until golden.
Brush tops with a little melted butter if desired. 

Here is a recipe for hot chocolate to keep you warm on a cold winter night!

Hot Chocolate

8 ounces chocolate (May use dark chocolate or milk chocolate)
1 tsp vanilla
pinch of salt
2 cups whole milk
2 cups heavy cream

Heat cream and milk over low to medium heat.  Add other ingredients. Heat through.
Do not boil.  Serve in a mug with marshmallows or whipped cream if desired.
You can also add a dash of cinnamon or cayenne if you like.
Serves 2.

Nutty Peanut Butter Cookies

1 cup Peanut butter, regular or crunchy
1 cup sugar
1 large egg
1 individually wrapped package of nutty bars (little Debbie)

Preheat oven to 350 degrees.

In a bowl, mix together peanut butter, sugar and egg. Crumble 1 of the nutty
bars and add to mix.  Place spoonfuls of cookie dough onto baking sheet.
Press down on each spoonful with a fork, making criss cross marks on the dough.
Bake for 6-8 minutes. Be sure to watch closely so they do not overbake.
Remove from oven. Crush the remaining nutty bar and sprinkle over the
tops of the cookies.  Recipe makes 1 dozen cookies.

Pistachio Chicken Salad

2 boneless skinless chicken breasts, cooked and shredded. May use 1 large can chicken.
1 celery rib, diced
1/2 cup seedless grapes, chopped
1 small green apple, sliced and diced
1/3 c to 1/2 cup mayonnaise
1/2 tablespoon lemon juice
2 tablespoons pistachios, hulled and chopped
salt and pepper to taste

Mix all ingredients thoroughly.  Chill in an airtight container.
Serve on crackers, on a bed of lettuce, or on a sandwich.
You may double the recipe if needed.

Redneck S'mores

Saltine Crackers
Peanut Butter
Marshmallows

Turn oven onto the low broil setting.
Spread as many crackers as you need with peanut butter. Top each
cracker with a marshmallow.  Broil on low for 3-4 minutes.

Madeline's Cajun Shrimp Pasta

1 lb peeled and deveined shrimp
1 tablespoon butter
1/2 box linguine
1 small onion, diced
1/2 cup red bell pepper
1/2 diced celery
1/2 tablespoon Cajun seasoning
1 tablespoon lemon juice
1/2 cup heavy whipping cream
1/2 cup chicken broth
Minced fresh parsley, if desired

Prepare pasta according to package directions. Set aside. In a large non stick pan, sauté pepper, onion and celery in butter until tender.  Add broth, shrimp and seasoning. Cook shrimp and vegetables for 2-3 minutes.  Add chicken broth and whipping cream.  Simmer for 2-3 minutes.  Add pasta and stir together.  Cook for another minute or two.  Garnish with lemon juice and parsley, if desired.

Deviled Eggs

6 large eggs, boiled and peeled
1/4 cup mayonnaise
1 teaspoon mustard
Dash of hot sauce
salt and pepper to taste
paprika for garnish
Chives or parsley for garnish, optional

Cut eggs in half.  Carefully remove yolks from egg white halves and place into a bowl. Place egg white halves on serving plate.  To the egg yolks, add mayonnaise, mustard, hot sauce, and salt and pepper.  Mix well. Place a little of the egg yolk mixture into each egg white half.  Sprinkle with paprika and garnish with parsley or chives if desired.  Keep chilled until serving.