Preheat oven to 350\u00b0F.
Melt butter in a 10 x 15-inch baking pan.
In a shallow dish, combine buttermilk and egg.
In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
Dip chicken in buttermilk, then in flour.
Place skin side down in melted butter.
Turn to coat and leave skin side up.
Sprinkle with pecan halves.
Bake for 1 1/4 hours.
anilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing
5\u00b0.
Thaw pecan pie according to package
to a ball; roll out and cut out 1 more circle
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
o 325\u00b0. Thaw pecan pie according to pkg. directions but
Make your pecan pie bars, let cool, and chop 3/4 pound worth
Mix pineapple and butter pecan pie filling together.
Pour in pie crust.
Top with Cool Whip.
Sprinkle with nuts and refrigerate.
ong enough to cover each pie. On cookie sheet, weave
arlic, parsley, seasoning mixtures, sugar and bay leaves.
Bring to
9 inch pie pan with the dough and cover loosely
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ver medium heat. Add asparagus and saute lightly. Season with the
ecans, sugar, and salt in a large
r ceramic pie plate. Gently press dough against bottom and up side
Preheat oven to 375\u00b0. In a large bowl, combine the butter and sugar. Gradually add corn syrup, salt and vanilla. Blend thoroughly. Add eggs and gently beat. Fold in pecans. Pour into unbaked pie shell. Place the pecan halves on top of pie for decoration.
Bake 40 to 50 minutes or until set in middle.
Sift together flour and powdered sugar into a bowl.
Prepare the pie shell, folding overhang of pie crust under. Press about 18 pecan halves into pie crust edge at 1/2-inch intervals.
With floured, 4 tined fork, press edge of pie crust to pie plate between every 2 pecan halves.
Refrigerate.
Start heating oven to 325\u00b0.
In saucepan, combine the sugar, salt and corn syrup; simmer until sugar dissolves.
e C, B, and A, in that
Preheat oven to 350 degrees.
In a medium bowl beat eggs slightly with a fork.
Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
Stir in pecans and pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
Serve and enjoy.
Don't give it to the kids!