Saturday, August 28, 2010

Pinto Bean Pie
1 1/2 cups cooked pinto beans (or 15oz. can)
1 cup brown sugar
2 eggs
1/2 cup (1 stick) butter at room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
pinch of salt
1 unbaked 9-inch pie shell

Preheat the oven to 350 degrees.In a blender, cream the sugar, butter and eggs.Add the beans, and blend until it’s thick and smooth.Add the spices and vanilla.Pour pie filling into an unbaked pie shell, and bake for one hour or until an inserted knife comes out clean.
Pulled Pork Pockets
1 can (16.3 oz) Flaky canned biscuits (I used Pillsbury's Grands!®)3 cups Pulled or roasted pork, chopped1 Egg white1 tsp WaterYour favorite BBQ seasoning/rubChili powderPreheat your oven to 350ยบ.Wisk the egg white and water together in a small bowl and set aside.On a floured work surface, roll each biscuit into a six-inch round.Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning. Fold the exposed half of each round over the filling and pinch and roll to seal the edge.Arrange the pockets on a sheet pan leaving about an inch between each.Cut a one-inch slash in the top of each pocket.Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.Bake until golden brown (about 20 minutes)Serve with barbecue sauce for dipping.

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