Bourbon Chocolate Pecan Pie

4 eggs, beaten
6 T. butter, melted
1 c light corn syrup
1/2 c sugar
1/4 c firmly packed brown sugar
3 T bourbon
1 T. flour
1 T vanilla
1 c semi-sweet chocolate morsels
1 c pecans, coarsely chopped
1 unbaked deep dish pie shell or 2 unbaked 8" pie shells

Combine all ingredients except nuts and chocolate in large mixing bowl and beat well. Stir in nuts + chocolate. Pour into pie shell(s) and bake at 350 until set, 35-40 min. Serves 12 to 16.

Great w/ whipped cream or vanilla ice cream.

Debbie Cunningham/Alice Goodwin. The Stuffed Cougar.

Ham Delights

Blend:
2 sticks of butter
3 tbsp poppy seed
1 med onion, chopped fine
1 tsp Worcestershire sauce
3 tbsp prepared mustard

Split Pepperidge Farm party rolls, spread top and bottom w/ above mixture. Place on rolls:

1 lb boiled ham, shredded
1/2 lb Swiss Cheese, cut into sm. squares

Wrap tightly in foil. Heat in foil 10 min @ 400 degrees.

Pulled Pork Sandos

I usually buy one bottle of the Stubb's Spicy (it's not that spicy) and one bottle of the Jack Daniel's bbq sauce to mix in at the end and also use as a side so people can add more on top of their sando.

In the crock pot, I put:

-1 pork shoulder

-1 bottle of Stubbs

- 1 yellow onion chopped

- 2 or 3 cloves of garlic minced

- a little bit of honey

- a little bit of brown sugar if I have it

- cracked red pepper flakes

- Worcestershire sauce

- S&P

Let it cook for 9 hours and then shred it. Once shredded, I add more bbq sauce and mix it all in so it's nice and moist. Serve on a potato roll, topped with cole slaw.

Shrimp and Grits

CHEESE GRITS

1 qt. Milk	½ t. white pepper
½ c. butter	1/3 c. butter
1.c grits	4 oz. Gruyere cheese, grated
1 t. salt	½ c. grated Parmesan cheese

Bring milk to boil and add ½ cup butter and grits. Cook stirring constantly about 5 minutes. Remove from heat and add saltand pepper. Beat mixture well with eggbeater. Add 1/3 cup butter, stir in Gruyere cheese and pour into greased casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for an hour. May be made the day before and cooked when ready to serve. Serves 6.

SHRIMP by “presume”

2 lbs. Uncooked shrimps (or more)	yellow peppers, chopped
enough mushrooms, sliced	bunches of green onions, chopped
butter/olive oil	Rotel tomatoes (spicy) (one or two small cans)
salt and pepper	dash of some kind of hot sauce
red peppers, chopped	green peppers (if you want)

Sauté all the vegetables in the olive oil/butter. Add the Rotel tomatoes with the juice (needs enough liquid so it is like a sauce on top of grits) Add the s and p and the dash of hot sauce. (I like it spicy!) Sauté the peeled uncooked shrimp at the last minute in separate skillet and then add to mixture. Sprinkle with chopped parsley. Serve in a separate dish from thegrits and ladle on top of each serving. It is great!

Serve the grits and shrimp with ham biscuits and mixed organic green or baby spinach salad.