I’ve started thinking about the holidays and about all of the “home cooked” meals we’ve provided for our customers in the past.  At Thanksgiving we always do pies … of course … and the biggest seller was always our Bourbon Pecan Pie.  Mmmmm!  I’ve changed it just a bit and added chocolate.  

Chocolate, bourbon and pecans.  Need I say more?

Bonnie’s Chocolate Bourbon Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 1 c. dark brown sugar
• 1/3 tsp. salt
• 1/3 c. melted butter
• 1 c. semi-sweet chocolate chips
• 1 TBLS. Bourbon (not the cheap stuff)
• 3 whole eggs, slightly beaten
• 1 heaping cup whole pecans
• 9 ” unbaked pie shell

Melt the butter in a saucepan on the stove – slowly!  Remove from the heat and add the chocolate chips.  Stir gently until partially melted.  Add the corn syrup, brown sugar, and salt.  Beat the eggs slightly and add to the pie “goop”.   Add the Bourbon.  Pour the pie goop into an unbaked pie shell that you’ve pinched the decorative edge of up a little higher than normal.  (Don’t overfill it.  If there is too much goop, pour the extra into greased muffin tins for a tiny snack with coffee. Just bake them for less time than the pie.) Place the pecans on top of the pie, face up decoratively …. making rows in big circles … or make a smiley face …. have fun.  Bake the pie in the center of a preheated 350 degree oven for 45 minutes.   If the center is still gooey when you do the official knife test then cook it a few more minutes.  Watch the pie shell edge … don’t let it burn.  Cover it with foil if it starts to look crispy.

Garnish with REAL whipped cream … not that spray stuff from a can, silly … and wait for the worshipping to begin.

I opened my business with this casserole.  It isn’t fancy.  There are no exotic ingredients.  It’s super easy to make  and people just love it.  I guarantee there won’t be any leftovers.

Green Enchilada Casserole

• approximately 1 # hamburger
• 1 onion, chopped
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 2/3 c. water
• 1 c. grated cheese (cheddar, jack, jalapeno – you choose)
• 1 small can chopped green chilies
• 12 corn tortillas

Brown the onion with the hamburger.  Drain the meat and add diced chilies.  Combine soups and water.  Put a scoop of meat mixture down the center of each tortilla.  Roll up tortillas and lay in greased baking dish.  Pour soup sauce over all.  Top with cheese.   Bake in a 350 degree oven until enchiladas are bubbly and cheese is melted.

Your hubby just called and said that some friends are on the way over for a visit.  Wouldn’t it be fun if you were just taking something yummy out of the oven when they arrived??!!  This is one of those amazing recipes that can be baked and frosted in 30 minutes or less … truly amazing.   Read through the recipe before you start, there are some oddities that can take you by surprise.  Do exactly as it says and you will have a perfectly spectacular evening visiting with your friends over coffee and dessert.

Chocolate Texas Sheet Cake

• 2 c. flour
• 2 c. sugar
• 2 cubes butter
• 4 Tbs cocoa powder
• 1 c. water
• 1/2 c. buttermilk
• 1 tsp. vanilla
• 1 tsp. soda
• 2 eggs, slightly beaten

Preheat oven to 400 degrees.  Sift flour and sugar together in a large bowl.  (I never take the time to do this step.)  Combine butter, cocoa and water in saucepan and bring to a rapid boil.  Pour over flour and sugar mixture and stir well (by hand).  Add buttermilk, soda, eggs and vanilla.  Mix well (by hand).  Pour into greased sheet pan and bake approximately 15 minutes at 400 degrees.  (12 x 15 pan)

Icing

• 1 cube butter
• 4 Tbs cocoa powder
• 6 Tbs milk
• 1 box powdered sugar
• 1 tsp vanilla
• 1 c. chopped walnuts or pecans

Just before cake is done, melt butter, cocoa and milk together and bring to a boil.  Remove from heat and powdered sugar, vanilla and nuts.  Beat well (by hand) and spread on cake in pany while the cake is still very hot.

This cake freezes REALLY WELL either in serving sizes or as a whole cake.

This is a tuna casserole recipe for serving at home … it was never a big seller at the restaurant … and honestly, that makes sense.  Just about everyone thinks that they can make tuna casserole … and most of them can.  But this is the creamiest, yummiest tuna casserole ever!   It is old fashioned … just a bit “oakey” … not exactly what anyone would call “health food” …. but absolutely wonderful.  One of my employees offered it to us if we would name it after her.  So Barbara, thank you! 

Barbara’s Tuna Casserole

• 3 1/2 c. uncooked wide egg noodles
• 1/2 c. diced green chilies (8 oz.)
• 1 c. Cream of Chicken soup ( 9 oz.)
• 2/3 c. corn
• 4 oz. diced Velveeta
• 1 c. milk
• 6 oz. drained tuna
• 2 oz. shredded cheddar cheese

Prepare the noodles as instructed on the package.  Drain well, rinsing with cool water.  Combine all but the cheddar cheese.  Pour into a greased casserole.  Top with shredded cheddar cheese.   Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly.

Honestly and truly … you will love it.