Lars, thank you for posting your Chocolate Hazelnut Bavarian Creme Pie recipe. Can't wait to try it! Thank you for starting this thread, too. Lots of "to tries" here. Thought I'd put in my humble contribution. Millionaire Pie (From Doris P, in a local cookbook) 1 can sweetened Condensed milk. 1 can (20 oz) crushed pineapple 1 cup coconut flakes 1 cup Marachino cherries, chopped 1 cup pecans, chopped 1/2 cup lemon juice 1 12 oz tub Cool Whip* 2 prepared crusts** Beat condensed milk and lemon juice together. Mix in drained pineapple, coconut, cherries (I like to include a little juice from the cherries to give the pie a pretty pink color) and pecans. Fold in Cool Whip. Pour into crusts. Chill overnight. * I have used the 10 0z size that Cool Whip now comes in successfully. The 2 oz difference doesn't seem to have any effect on the finished product. ** The original recipe called for Graham Cracker crusts, which both I and my family despise. I usually use the "No Roll" pie crust recipe (included below). OR: To make a really 'Over-the-top' (Also called Billionaire Pie in our house) substitute chocolate cookies, such as Pepperidge Farms' Chocolate Chessman, for the graham crackers in a Graham cracker crust. No-Roll Pie Crust (From Mrs. D, in a company cookbook) 1 1/2 Cups flour 1 1/2 Tbsp sugar 1/2 tsp Salt 1/2 Cup salad oil 2 Tbsp cold milk Put flour, sugar and salt in pie pan Whisk oil and milk together (will become slightly thick) Add to dry ingredients in pan. Mix, and pat out to fit pan. Flute edges. Prick well all over. Bake at 350 degrees, about 15 minutes. This is a great (and easy) crust for cream pies. Always crisp and flaky. Rusty

I started making Nick Malgieri's "Heart of Dixie" pecan pie recipe after it was posted here by Lakeguy. It's the only one I make now - not too sweet and lots of pecans; sometimes, I add more. Heart of Dixie Pecan Pie Source Nick Malgieri One batch Sweet Pastry Dough, for a 1-crust pie Filling 1 cup dark corn syrup 3/4 cup sugar 6 tablespoons butter 3 large eggs Pinch salt 2 tablespoons Bourbon 2 cups pecan halves or pieces, or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

All my sweets are gone...I finished them off last night!! Nashville....GORGEOUS plate! Bumble, I also like your pie plates. The scalloped one is just fabulous!!! And the pumpkin pie dish has a wonderful design. And your pie server is so pretty!!! Is a small tablecloth or a towel? I like the design very much! If you have time could you post the apple strudel recipe please? Michelle

Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.