Panhandle Casserole Recipes

Steps:

• Preheat oven 350 degrees.
• Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
• Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
• In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
• Spread over crust.
• In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
• Spread over cream cheese layer.
• Spread the other container of cool whip over top of pudding mix.
• Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and set aside. In a saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat and cook 4-5 minutes, stirring occasionally. Remove from the heat. Stir a small amount of hot grits into the eggs; return all to the saucepan, stirring constantly. Add the sausage, 1 cup cheese, milk and butter, stirring until the butter is melted. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 50-55 minutes or until the top begins to brown.

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving., Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender. , Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat.