Recipe of the Week: Down on the Bayou theme!

Most of you know that this past weekend was the super bowl and that it was held in New Orleans. So in honor of it and the upcoming “Fat Tuesday” this weeks recipe is kind of “Down On The Bayou” themed!
New Orleans Pecan Pie & Bourbon Street Smokies!

New Orleans Pecan Pie
1 9-inch pie crust, baked (see recipe below)

Filling –
4 eggs, separated use egg whites in meringue
8 oz. sour cream
1 c. sugar
1/4 c. flour
1/2 tsp. vanilla
1/4 tsp. salt

In saucepan, combine filling ingredients. Cook and stir over medium heat until thickened, about 5 minutes. Pour into baked pie shell; set aside.

Meringue –
egg whites from above eggs
1 c. brown sugar
1 c. pecans, chopped

In large mixing bowl, beat egg whites until soft peaks form. Gradually add brown sugar; continue to beat until stiff. Spread onto warm filling making sure to seal around edges. Sprinkle with chopped pecans.

Bake at 375 degrees for 12-15 minutes or until golden brown.

Baked Pie Shell
1 1/4 c. flour
1/2 t. salt
1/3 c. butter flavored shortening
4-5 T. Ice water

In medium bowl, mix flour salt and shortening until it has pea sized crumbs. Gradually mix in ice water with fork until it forms a soft ball. Roll out onto a well floured surface. Transfer into pie pan and crimp edges. Gently poke hole in bottom with for to avoid bubbles. Bake @ 450 degrees for 8 min. Cover with foil and continue for 5-6 more minutes.

Bourbon Street Smokies 
This is actually my Hubby’s recipe and he made them for the party!

4 sm. pkg. of little smokies
1 jar chili sauce
3 T. onion flakes
1 c. brown sugar
1/2 c. white sugar
2 c. ketchup
1 shot bourbon or whiskey (optional)

Mix all ingredients in crock pot. Cook on medium until sauce comes together & thickens.

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