Deep Fried Pecan Pies

Deep Fried Pecan Pies


Ingredients
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
2 large eggs
5 tablespoons butter
1/4 teaspoon salt
2 cups chopped pecans
1 teaspoon vanilla extract
2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
vegetable oil for frying
powdered sugar

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Instructions
In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla.
Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles.
Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crusts have been used.
In a large dutch oven, heat about 1 inch oil in the bottom to 350° F. Fry the pies in batches for about 1 to 2 minutes on each side - or until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.