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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
CHOCOLATE PECAN PIE

1 package of German Sweet Chocolate (broken into pieces)
2 tablespoons of butter or margarine
1/3 cup of sugar
1 cup of Light Karo Syrup
3 eggs (slightly beaten)
1 teaspoon vanilla
1 1/4 cups of chopped pecans or 1 cup pecan halves
1 unbaked deep dish pie crust

Heat oven to 350 degrees. Microwave chocolate and butter for 1 minute and then stir. Then place back in microwave and continue cooking for another minute. Stir until completely melted. Stir in sugar, corn syrup, eggs and vanilla; blend about 1 minute. Stir in chopped pecans. Pour into deep dish pie shell. Bake 50 minutes or until firm 2 inches from the edge of crust. Let cool and serve.
ó Dawn Moone,
Commodity Department





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