Dessert

Ingredients:2 egg whites, room temperature½ tsp. cream of tartarPinch of salt¾ cup sugar1cup chopped pecans½ tsp. vanilla Beat egg whites with cream of tartar and salt until stiff peaks.    Blend in sugar until well incorporated.  Fold in pecans and vanilla.  Spoon out onto parchment paper a nice dollop about the size of a walnut.  Bake in … Read moreGrandma Tute’s Pecan Kisses – Chef Don Bergeron – Original Headliner at The Myrtles & The Lyceum – May 2010

Crust:1 cup flour1 stick butter1 1/2 cups chopped nutsMix together, press down in 9×13 baking dish.  Bake at 350 degrees for 15-20 minutes. Filling:1 1/2 cups cool whip1 cup powdered sugar8 oz. Philadelphia cream cheese mix together. spread over cool crust. Topping1 large instant chocolate pudding1 small instant chocolate pudding4 cups cold milkMix, spread over … Read moreMiss Jean’s Mississippi Mud – by Joanie Enxing – Headliner in Baton Rouge Shows – 2010

Ingredients: 1 22 ounce can cherry pie filling 1 white cake mix or 1 chocolate cake mix 3/4 cup coarsely chopped pecans 3/4 cup melted butter Grease 9 x 13 baking dish.  Pour pie filling on the bottom, followed by dry cake mix.  Sprinkle nuts on top.  Add melted butter.  Bake 30 minutes at 350 … Read moreKelly’s Dump Cake – Dr. Kelly Clements

Ingredients: 1/2 (15-oz.) package refrigerated pie crusts 2 cups crushed gingersnaps (about 40 gingersnaps) 1 cup pecans, finely chopped 1/2 cup powdered sugar 1/4 cup butter, melted 1 (15-oz. ) can pumpkin 1 (14-oz.) can sweetened condensed milk 2 large eggs, beaten 1/2 cup sour cream 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/4 … Read morePumpkin Pie – Mackenzie Segrest (Peggy’s Niece & Goddaughter)