Quiche (Southern Egg Pie)

Serving size: 6

INGREDIENTS (Nutrition)


1 tablespoon butter

1/2 onion, chopped

1 (12 ounce) package spicy ground pork sausage

4 eggs

1/2 cup Ranch-style salad dressing

1/2 cup milk

1 (8 ounce) package Cheddar cheese, shredded

1 dash hot pepper sauce (optional)

salt and pepper to taste

1 pinch white sugar

1 (9 inch) unbaked deep dish pie crust



DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C).

Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.

In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.

Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.

Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

Southern Comfort Ice Cream Pie

Serving size: 8

INGREDIENTS (Nutrition)


2 cups graham cracker crumbs

1/4 cup finely chopped peanuts

1/4 cup white sugar

6 tablespoons melted butter

3/4 cup coarsely chopped cashews

1/4 cup coarsely chopped peanuts

6 cups vanilla ice cream, softened

2/3 cup creamy peanut butter

2/3 cup hot fudge topping

1/4 cup chocolate shell topping



DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.

Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.

Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.

Southern Sweet Potato Pie

Serving size: 8

INGREDIENTS


3 tablespoons all-purpose flour

1 2/3 cups sugar

1 cup mashed sweet potatoes

2 eggs

1/4 cup light corn syrup

1/4 teaspoon ground nutmeg

Pinch salt

1/2 cup butter or margarine

3/4 cup evaporated milk

1 (9 inch) unbaked pastry shell



DIRECTIONS


In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350 degrees F for 55-60 minutes.

Souther Peanut Butter Pie

Serving size: 8

INGREDIENTS (Nutrition)


2/3 cup white sugar

1/2 teaspoon salt

1 cup dark corn syrup

1/3 cup creamy peanut butter

3 eggs

1 cup salted peanuts

1 (9 inch) unbaked pie crust



DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust.

Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)

Margaret's Southern Chocolate Pie

Serving size: 8

INGREDIENTS (Nutrition)


1 1/3 cups white sugar

3 egg yolks

1/4 cup unsweetened cocoa powder

1/4 cup all-purpose flour

3 tablespoons butter

1 (12 fluid ounce) can evaporated milk

3 egg whites

6 tablespoons white sugar

1/2 teaspoon cream of tartar

1 (9 inch) pie shell, baked



DIRECTIONS


Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pour filling into baked pie crust.

To Make Meringue Topping: Whip egg whites in a glass bowl. Add remaining sugar one tablespoon at a time (you may not need all of the sugar) until peaks form. You may need to add cream of tartar to help add stiffness. Spread the meringue over the chocolate filling.

Bake at 325 degrees F (165 degrees C) until the peaks of the meringue are browned.

Southern Moon Pies

Serving size: 24

INGREDIENTS (Nutrition)


1/2 cup butter, softened

1 cup white sugar

1 egg

1 cup evaporated milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 cup marshmallow creme


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.

To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.

Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.

Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.

To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Southern Pecan Pie I

Serving size: 8

INGREDIENTS (Nutrition)


3 eggs

1 cup white sugar

1 cup corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan halves

1 recipe pastry for a 9 inch single crust pie



DIRECTIONS


Preheat oven to 400 degrees F (205 degrees C).

Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.