LIME ICE BOX PIE
3 cups crushed vanilla wafers
3/4 cup melted butter
1 cup whipping cream
2 tsp powdered sugar
1 tsp vanilla
9 yolks
1/3 cup sugar
2 10oz cans sweetened condensed milk
1 cup lime juice
Zest of 1 lime, minced
Grease 10 inch pie pan. Mix crumbs and butter. Press into pie plate. Bake at 325 for 10 minutes and set aside. Whip cream with sugar and vanilla, set aside. In mixer, add yolks and 1/3 sugar. Whisk until foamy, about 5 minutes. Whisk in condensed milk, juice and zest. Fold in whipped cream. Pour into crust and freeze overnight. Garnish with whipped cream, additional wafers and lime zest.
BLACK EYED PEAS
1 pound dry black eyed peas
1 ham bone
1/4 cup chopped onion
Salt and pepper to taste
Tabasco to taste
Soak peas in enough water to cover for 30 minutes. Add water to peas to fill pot, onion, salt, pepper, hambone and tabasco. Bring to a boil and simmer until tender. Remove hambone and trim off meat. Add meat back to peas and simmer for 15 minutes more. Serve with cornbread!
HAWAIIAN CHEESECAKE PIE
1 graham cracker crust
8 oz cream cheese
1/2 cup sugar, divided
8 oz crushed pineapple, undrained
1 cup toasted coconut
1 cup chopped pecans
2 cups whipping cream, whipped; sweetened with 1/4 cup of the sugar
Whip together cream cheese and sugar until well blended. Stir in pineapple, coconut and pecans. Gently fold in 1/4 cup whipped cream. Pour into crust and spread evenly. Top with remaining whipped cream. Garnish with chopped pecans. Refrigerate overnight.
SHACK BAR B QUE SAUCE
2 14 ounce bottles catsup
2 bottles water, (rinse catsup bottles out)
1/2 cup sugar
1 1/2 pints vinegar
1 small jar mustard
1 4ounce bottle garlic salt
1 small can black pepper (1 ounce)
1 bottle hot sauce (if you really want it hot)
Mix dry ingredients together. Add the rest. Bring to a rolling boil, simmer for 10 minutes
BROWN SUGAR MUFFINS
3 cups flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
2 Tbs baking powder
2 eggs
1 cup oil
1 cup milk
Sift together dry ingredients. Add eggs, oil and milk. Stir until moistened. Pour into muffin tins sprayed with cooking spray. Bake at 350 for 25 - 30 minutes. (mini muffin tins can be used as well)
CHEESE BISCUITS
1 cup butter
1/2 pound shredded cheddar
2 cups flour
Dash salt
1/8 tsp cayenne
Dash tobacco
2 cups rice crispies
Mix butter and cheese. Add flour and spices. Add rice crispies and blend well. Roll into small balls and flatten with a fork on uncreased cookie sheet. Bake at 350 for 15 minutes. Store in an air tight container.
