Classic Pecan Pie

Ingredients

• 1 cup Karo® Light Corn Syrup*
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 1/2 cups pecans
• 1 (9 inch) unbaked deep dish pie crust

Directions

1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
2. Pour into pie crust.
3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
4. Cool for 2 hours before serving.               

Footnotes

• Tips:
• Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
• High Altitude Adjustments:
• Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
• *To reduce calories substitute Karo® Lite Syrup.

Mexican Wedding Cookies

Ingredients:

1 cup butter 1/2 cup white sugar 2 teaspoons vanilla extract 2 teaspoons water

2 cups all-purpose flour

1 cup chopped almonds

1/2 cup confectioners' sugar

 

Directions:

1.	In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2.	Preheat oven to 325 degrees.
3.	Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container

Breakfast Fiesta Crunchy Tacos

Ingredients: 1/4 cup fat-free refried beans
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 corn taco shells (flat-bottomed shells, if available)
1/4 cup finely chopped onion
1/2 tsp. chopped garlic
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. taco seasoning mix
Optional toppings: salsa, fat-free sour cream

Directions:
In a small bowl, combine beans with cheese and mix well. Evenly distribute mixture between the taco shells and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 2 minutes.

Add egg substitute and sprinkle with taco seasoning. Scramble until fully cooked, about 3 minutes. Evenly distribute between taco shells. If you like, top tacos with salsa and sour cream. Enjoy!

MAKES 1 SERVING

*Recipe via Hungry Girl e-mail 5/5/11

Peppermint Pie

Crust:
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread

Filling:
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box jell-o Sugar free, fat-free vanilla instant pudding mix
3 cups cool whip free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free cool whip

1.) Preheat oven to 400.
2.) To make the crust, crush graham crackers in a food processor or blender (or place in a large resealable bag and crush with a meat mallet.)  Transfer crumbs to a bowl and set aside.  Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.  Add to the bowl of graham cracker crumbs and mix until uniform.  Spray a pie pan with nonstick spray.  Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust.  Press it into the edges and up along the side of the pan. Bake crust in the oven until firm, 8-10 minutes.  Set aside to cool.
3.)  To make the filling, combine condensed milk, milk, and pudding mix together in a large bowl.  Mix well.  Fold in cool whip until smooth.  Gently stir in chocolate chips and about 3/4 of the candy cane pieces.  Once crust has cooled completely, evenly pour filling into the pan.  Refrigerate until firm and chilled, at least 2 hours. (overnight is best)  Sprinkle pie with remaining candy pieces.  If you like, top with cool whip right before serving.

Alligator Sauce Piquant

1/2 cup flour
1 cup oil
1 large onion, chopped
1 garlic clove, chopped
1/2 bell pepper, chopped
1 large can tomatoes
1 can tomato sauce
3 cups water
1 pound alligator, cut into cubes
salt & pepper to taste
1/2 cup green onion tops

1.) Cook flour in oil until medium brown; add onion and cook until wilts.  Add garlic, bell pepper, tomatoes, tomato sauce, and water.  Cook over low heat for 30 minutes.
2.) Add meat, salt, pepper, and onion tops; continue cooking until meat is tender, about 30-45 minutes.  Serve over rice.

Strawberry Cake Filling

2 1/2-3 cups strawberries (fresh or frozen, thawed)
3/4 cup sugar
3 tbsp. cornstarch
1 cup water

1.) In a large sauce pan combine all ingredients and cook over medium heat till thickened.  Cool before using.

Cream Cheese Frosting

1 Package (8oz) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 cups powdered sugar

1.) Beat cream cheese, milk, and vanilla in 2 1/2 quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
2.) Refrigerate any remaining frosting or frosted cake.