Buttermilk Pie by Brenda Hendrix

I would like to thank my friend and co-worker Brenda for sharing her yummy recipe for buttermilk pie.  Buttermilk pie is a very traditional pie in the south.  It's like a custard pie.

3 eggs
1 1/2 cups sugar
1 stick of butter
1 tsp vanilla
nutmeg and cinnamon to taste
1 cup buttermilk
1 TBSP lemon juice

Mix eggs until fluffy, add sugar, then butter, mix until smooth. Mix liquids and add cinnamon and nutmeg.  Pour into pie shell-unbaked.  Bake 30-40 minutes at 350 degrees

Beef Potpie With Vegetables by Food and Wine

I love this take on the traditional potpie by using biscuits instead of the traditional pie crust. I don't like parsnips so I use potatoes instead.

1. 2 sticks unsalted butter, chilled and cubed
2. 1/4 cup canola oil
3. 1 large Spanish onion, coarsely chopped
4. 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
5. 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
6. Salt and freshly ground pepper
7. 3 pounds ground beef
8. 1 tablespoon chopped thyme
9. 1 tablespoon chopped rosemary
10. 4 1/4 cups self-rising flour
11. 5 1/3 cups milk
12. 2 cups chicken stock or low-sodium broth
13. One 10-ounce package frozen peas
14. 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

1. Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.
2. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes.
3. Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
4. Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.

Chocolate Bundles by Pepperidge Farms

If you love chocolate, then you will love this recipe.  I like to add extra walnuts to this recipe.

Ingredients

• 1 pkg. (6 ounces) semi-sweet chocolate pieces (about 1 cup)
• 1/4 cup chopped walnuts
• 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• Confectioners' sugar

Directions

1. Heat the oven to 400°F. Stir the chocolate pieces and walnuts in a small bowl.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 9 (4-inch) squares. Place about 2 tablespoons chocolate mixture in the center of each square. Brush the edges of the squares with water. Bring the corners of each square to the center on top of the filling. Twist tightly to seal, fanning out the corners. Place the pastries 2 inches apart on a baking sheet.
3. Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool on a wire rack for 10 minutes. Sprinkle the pastries with confectioners' sugar.
4. Alternate Preparation: For large bundles, cut the pastry into 4 (6-inch) squares and place about 1/3 cup chocolate mixture in center of each square. Proceed as directed. Makes 4 servings.

Honey-Chipotle Grilled Corn by Sunset

I love this take on corn on the cob, and the sweet spicy combo of honey and chipolte. 

• 2 canned chipotle chiles in adobo sauce
• 1/2 cup butter, melted
• 1/3 cup mild-flavored honey, such as clover

• 1 garlic clove, minced
• 1/2 teaspoon salt
• 8 ears fresh corn in husks 

1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.
2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.