Jalapeno Pie







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Ingredients

5 eggs
¼ cup milk
1 ½ cup shredded cheddar cheese
1 ½ cup shredded Monterey jack cheese
1 jar of Jalapeno slices
Cayenne

Preparation

Oven to 350˚
Spray pie plate with Pam
Line bottom and sides with jarred Jalapeno slices

Mix together in a bowl:
5 eggs
¼ cup milk
1 ½ cup shredded cheddar cheese
1 ½ cup shredded Monterey jack cheese

Pour over peppers and top with sprinkle cayenne

Bake for 30 min then let stand for 15 before slicing and serving.
Serve with tortilla chips. I really like the lime tortilla chips.

Cheesy Sausage Dip







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Ingredients

1 lb Jimmy Dean’s Sage Sausage
1 – 8oz. Package of Cream Cheese
1 can Rotel

Preparation

Brown sausage and drain well. Add Cheese and Rotel and melt. Serve warm with tortilla chips. Enjoy

Spiced Pecans







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Ingredients

1 egg white
1 T of water
1 cup sugar
1 t salt
1 T cinnamon
1 lb. Pecan halves

Preparation

Heat Oven to 250º. Beat egg whites & water until frothy but not stiff. Pour over pecans and stir until the nuts are coated. Mix together sugar, salt, & cinnamon then combine with the pecans. Spread mixture on a lightly greased cookie sheet. Back 45 min stirring every 15 min. Watch that they do not get too brown. Yummy!

Sherry Walnuts







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Ingredients

1 ½ cups granulated sugar
½ cup sherry
½ t cinnamon
2-3 cups of walnut halves

Preparation

Boil sugar and sherry to 240º on a candy thermometer or until a little mixture in cold water forms a soft ball. Remove from heat. Add cinnamon & walnuts. Stir until nuts are coated. Turn out onto a well-buttered cookie sheet. Make sure you separate them as much as you can.  Let them set up and harden a bit. This should not take too long, 1 hour or so. These are great with a cheese tray after dinner.

Homemade Marshmallows







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I adapted this recipe from several different recipes that I found on the Internet. If you’ve never had fresh homemade marshmallows, here’s your chance. These marshmallows are so delicious and decadent that you’ll never want store purchased ones again!

Ingredients

Powdered sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract

Preparation

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.

In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.

In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved.
Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.

Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.

In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top.

Refrigerate marshmallow, uncovered, until firm (at least 3 hours).

Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.

NOTE:  To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Soft additional powdered sugar over the tops if necessary.

Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.

NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.

Makes about 80 marshmallows.