Chocolate Pecan Bourbon Pie "Derby Pie"

• Last year I had the good fortune to be set up on a girl date with who is now my best friend, Bonnie. She and I share a love of horses and often talk about Kentucky and the races. This summer she made a "Derby Pie," and I will never look at a pecan pie the same way. 
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• The Derby Pie is a tradition of Kentucky, and the only original recipe is a well kept family secret. This version is a cross between a chocolate chess and a pecan. 
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• Frozen Marie Callenders crust 
• 1 1/2 cups chopped pecans 
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar 
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon or water 
• 4 large eggs 
• 1/4 cup butter or margarine, melted 
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract 
• 1/2 teaspoon salt
• Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
• Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
• Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Cover with crust shield for first 30 min. 
• Bake at 325° for 50 minutes or until set; cool on wire rack.
• Cynthia Ann Briscoe, Birmingham, Alabama, Southern Living 

Lemon Blueberry Trifle

This dessert is light in calories and in taste, perfect for a hot summer's day or after a heavy meal.

Every time I make a trifle, I think of that episode of Friends where Rachel tries to make one but the pages were stuck together in her cookbook. . . "Bananas, whipped cream, beef sauteed with peas and onions. . . "

1 Sara Lee Pound cake, partially thawed
1 reg. carton of Cool Whip
1 can Blueberry Pie filling
1 box of lemon pudding
1/4 cup sliced almonds, toasted

Slice cake in 1 inch squares, place 1/2 in bottom of dish. Mix pudding according to directions, pour 1/2 on top of cake. Do not stir. Spoon 1/2 of blueberries on top, making sure some are against glass for effect. Repeat steps. Top with remaining Cool Whip. Right before serving, top with almonds.

Tips:
The basis for a trifle is usually a cake cut in squares, a pudding, fruit/preserves, whipped cream and sometimes nuts. There are so many variations, you can easily make this into your favorite dessert!

Toast almonds by placing in single layer on a cookie sheet in the oven for 10-15 min on 350 degrees. Warning, they go from perfect to burned in 30 seconds, so keep an eye and nose out for them. Crack the oven open while toasting, and as soon as you can smell them, check on them. They should be just turning brown. Set aside to cool.

A trifle dish is a glass bowl with straight sides and a stand. A glass bowl will easily substitute. 

This dish is not very good the next day, so encourage people to eat seconds!

Pampered Chef makes an excellent trifle dish that comes with a lid and a removable base for ease of transportation.

Use your creativity, and enjoy!

Photos by Rhema Faith Photography