Bacon Swiss Tarts

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Ingredients:

  • 1 can flaky biscuits
  • 8 slices bacon, crisp-cooked and crumbled
  • 1 Roma tomato, seeded and chopped
  • 1/2 small onion, chopped
  • 3 ounces Swiss cheese, shredded
  • 1/2 cup mayonnaise
  • 1 teaspoon basil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Cut each biscuit into thirds and press into greased miniature muffin cups.
  3. Combine the bacon, tomato, onion, Swiss cheese, mayonnaise and basil in a bowl and mix well.
  4. Spoon the mixture into the prepared muffin cups.  Do not overfill.
  5. Bake for 10-15 minutes or until golden brown.
  6. Yield 30.
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Coconut Meringue Pie

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Ingredients:

  • 1 cup sweetened flaked coconut
  • 1 9-inch pie crust, baked and cooled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks, beaten
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Meringue:
  • 5 to 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions:

  1. Sprinkle coconut in crust; set aside. Stir together sugar and cornstarch.
  2. Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth.
  3. Cook and stir over medium-high heat until boiling and thickened, about 10 to 15 minutes. Remove from heat and stir in vanilla; pour over coconut in crust.
  4. For Meringue: In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar.
  5. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Spoon Meringue over hot filling, sealing carefully to edge of crust.
  6. Bake at 325 degrees until meringue is lightly golden, 15 to 20 minutes.

Southern Barbecue Sauce

Barbecue Sauce and Brush

Ingredients:

  • 2 cups ketchup

  • 1 cup water

  • 1/2 cup apple cider vinegar

  • 5 tablespoons light brown sugar

  • 5 tablespoons sugar

  • 1/2 tablespoon fresh ground black pepper

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon ground mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce

Directions:

  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Pecan-Herb Cornbread Dressing

Ingredients:

Cornbread

  • 2 cups self-rising white cornmeal mix
  • 1 teaspoon granulated sugar (optional)
  • 2 large eggs
  • 2 cups whole buttermilk
  • 3 tablespoons salted butter

Dressing

  • 1/2 cup salted butter (4 oz.)
  • 3 cups chopped sweet onion (from 2 large onions)
  • 2 cups chopped celery (from 6 stalks)
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 6 large eggs
  • 1 1/2 cups toasted pecans, roughly chopped
  • 1/2 cup chopped fresh flat-leaf parsley, plus more for topping
  • 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
  • 10 cups chicken broth
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt

Directions:

  1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
  2. Heat butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
  3. Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread. Freeze in large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
  4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage, thyme, and rosemary, and cook, stirring often, 1 minute.
  5. Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, pecans, flat-leaf parsley, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
  6. Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
  7. Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes. Garnish with additional chopped fresh parsley.

Orange Cream Pie with Figs and Blackberries

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Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 5 egg yolks
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 6-ounce graham cracker pie crust
  • 1 8-ounce frozen whipped topping, thawed
  • 1 pint figs, quartered
  • 1 cup blackberries
  • 2 tablespoons of honey

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk together condensed milk, egg yolks, orange juice and lemon juice in a bowl; pour into pie crust.
  3. Bake 12 to 15 minutes or until center of pie is set.
  4. Cool completely; cover and chill at least 4 hours or up to 2 days.
  5. Spread whipped topping over chilled pie; garnish with figs and blackberries.
  6. Drizzle with honey.

Black-Eyed Pea Bruschetta

Ingredients

Overnight Breakfast Pie

Ingredients:

  • 8 slices of bacon
  • 1/2 cup Panko bread crumbs
  • 5 eggs
  • 2 1/2 cups frozen shredded hash brown potatoes
  • 1 cup shredded Swiss cheese
  • 1/2 cup cottage cheese
  • 1/3 cup of milk
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottled hot sauce
  • sliced green onions optional

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, reserving one tablespoon drippings in skillet. Crumble bacon; set aside. Stir bread crumbs into the reserved drippings. Transfer to a small bowl; cover and chill until needed.
  2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl, beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot sauce. Pour mixture into the prepared pie plate. Cover and chill 2 to 24 hours.
  3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings.