Bebe's Pecan Pie

3 eggs
1 cup sugar
1 cup white Karo
2 tbl flour (level)
1 stick butter (melted)
1 tsp vanilla
1 1/2 cups chopped pecans

Mix and pour into unbaked deep dish pie crust. Bake at 325 for 75 minutes.

Hashbrown Casserole

2 lbs frozen hash browns 
1/2 cup melted butter
1  can cream of chicken soup 
16 oz sour cream 
1/2 small onion, chopped 
2 cups grated cheddar cheese
salt, pepper 


Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. 
Mix  ingredients together, place in pan and bake for 45 minutes .

Squash Dressing

2 cups cooked yellow squash
2 cups crumbled cornbread
1 stick melted butter
1 can cream of chicken soup
1 small onion chopped fine
1 teaspoon sage
1 beaten egg

Combine ingredients in a large mixing bowl and mix well. Transfer to a greased 9x9 casserole dish. Cover with foil and cook at 350 degrees for 20 minutes. Uncover and continue cooking until brown.

Easy Pumpkin Spice Muffins

One 18 oz package Spice Cake mix (or carrot cake mix)
One 15 oz can pure pumpkin
1/3 cup water
3 egg whites
1/4 cup raisins (optional)
1/3 cup walnuts or pecans (optional)

Mix cake mix, pumpkin, water, and egg whites at medium speed for three minutes. Add raisins and nuts then mix for another minute. Spoon into greased (or lined) muffin pan, filling cups 2/3 full.

Bake at 350 for 17-21 minutes. Yields 20-24 muffins.

**If these are too healthy for you, serve with cream cheese spread or cream cheese frosting.

Breakfast Pizza (with crescent roll crust)

2 cans crescent rolls (8oz each)
1 pound breakfast sausage
2 cups cheddar cheese
3 cups frozen hash browns or tater tots
8 eggs
1/4 cup milk
3 teaspoons mustard

Arrange crescent rolls on a greased cookie sheet to make crust; flatten and press edges up a little. In a mixing bowl, mix eggs, milk, and mustard (and salt and pepper to taste). Top crust with crumbled sausage (cooked and drained), potatoes, cheese, and egg mixture. Bake at 375 until crust is brown and eggs are set (approx 25 minutes).

Sweet Vidalia Onion Relish

8 large vidalia onions
1/4 c. salt
1 pint apple cider vinegar
1 1/2 c sugar
1/2 tsp pickling spice
1/2 tsp tumeric
1 small jar pimentos

Chop the onions

Add the salt and let it set for 30 minutes.

After 30 minutes, drain all the liquid off the onions and discard the liquid. I used my hands to squeeze the liquid out of the onions.

Add the rest of the ingredients and cook for 30 minutes.
Put in hot jars and do a 10 minute water bath.
Makes 4 pint jars + a little extra.

Notes: I used my food processor. The onions were nowhere near the same size but I think that gives the relish some character. Also, if you use a plastic or wooden spoon to stir this, just know that the tumeric will discolor it.

Larb gai

2 lb boneless skinless chicken breast, chopped in food processor
1 bunch chopped fresh cilantro
1/4 to 1/2 red onion, chopped fine
4 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons red chile paste

(Fish sauce and red chili paste are available at any Asian market)

Cook chicken in non-stick skillet until done (no oil necessary)

Remove from heat, drain any excess liquid, then add fish sauce, lime juice, onion, cilantro and chile paste.

Good served over rice or wrapped in lettuce leaves.