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    147 Recipes

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    This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.

    Recipe #64108

    For many years this pie was created and served at my aunt and uncle's restaurant, Fox Head Inn, in Virginia. This is also called Kentucky Derby Pie.

    Recipe #64105

    Given to me by my SIL, this recipe is so easy and makes its own crust, too! Everyone who like coconut loves it. This pie freezes well and makes nice holiday gifts.

    Recipe #64102

    Mother's pecan pie for chocolate lovers! We always had this during the holidays and other special occasions when pecans were in season in the South. Very rich, so cut small pieces! This freezes well and makes nice holiday gifts!

    Recipe #64099

    If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.

    Recipe #64097

    A chocolate lover's dream! The original recipe came from my mother's dearest friend. I modified the recipe to include the candy bars; however, the brownies are delicious without them - decadent with the candy bars! These are very rich, so cut into small squares.

    Recipe #64091

    Moist, luscious, good-for-you treat! A good after school snacks, picnics, tailgate parties, potluck suppers, or even a brunch.

    Recipe #64086

    Want a crunch without the nuts? Add corn flakes. My daughter baked this recipe every week when she was in HS, and we still enjoy it! Make cookies or bars. These freeze well, so make extra for gifts and special occasions.

    Recipe #64077

    My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.

    Recipe #63828

    We used this for a Fourth of July barbeque, and really enjoyed its little different flavor on ribs and chicken. Add more or less cayenne depending upon how hot you like it!

    Recipe #63821

    Using this spiced vinegar in place of regular vinegar to make pickled beets or marinated bean salad will give either a great depth of flavor. I often use this vinegar to make my barbeque or rib sauces or for use in salad dressings. I keep this on-hand at all times and keep finding new uses for this tasty concoction with a kick!

    Recipe #63820

    Rub this on beef, pork, chicken, or venison before grilling or roasting. A serving is 1 tbs; however, you may want more or less, depending upon the "kick" you want!

    Recipe #63817

    This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.

    Recipe #63812

    A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.

    Recipe #63683

    Created by my niece, Jennie, this sweet and sour dressing goes well with many different types of salads. Adjust sugar to your taste, as some people prefer a less-sweet dressing. Also good on fruit and lettuce salads.

    Recipe #63662

    My daughter-in-law, who loves spinach, created these delicious stuffed pork chops.

    Recipe #63661

    If you like cranberry sauce, you'll love this moist cake! It's delicious with or without the glaze.

    Recipe #63659

    So simple and easy I hesitate to submit this recipe, but everyone loved it! Using pineapple in place of the usual oil and water called for on the package mix makes this cake much lower in fat and very moist! Substitute another flavoring, such as rum extract, for the orange extract if you like.

    Recipe #63581

    Low-Carb (Atkins) dieters who love fried foods, this breading mix is for you! It has about 15 less carb grams per serving than the same amount of flour. It adheres well and browns nicely when fried. Use for frying chicken, chicken tenders, pork chops, shrimp, cube steaks, or fish.

    Recipe #62668

    For Atkins (low-carb) dieters, this slaw is for you! Under 3 net carbs (carbs less fiber) per 1/2 cup serving. A nice change from all those salads.

    Recipe #62664

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