0:00
I’m not meant for this.
0:01
Okay, but it's nice that I can catch.
0:06
and you know, if I could see out of this, eye
0:09
I'm like a catch to. I know, but you're throwing good.
0:14
Well, you know, I raised boys, so I know I did have to
0:20
Well, as much as I love Bulldogs season coming up,
0:23
we got to go get it inside and do tailgate recipes.
0:26
Oh, gosh. That's right. That's what we're doing today. Exactly.
0:29
We're supposed to be working on not playing,
0:32
but I am so ready for football season.
0:35
I know it, you and all the young people.
0:39
Theresa and I decided real quick
0:41
we ain't going to give up our day job.
0:43
We think we belong in here in the kitchen.
0:48
It. Oh, my gosh, it was so hot.
0:56
tailgating the next few recipes.
1:00
I'm going to share with y'all is a pecan pie bar.
1:05
They’re square and their bars.
1:08
These will carry very, very well.
1:11
And people will eat them up.
1:14
it's been years, y'all, since I did a tailgating show.
1:18
And it was Georgia Florida game.
1:21
Oh, and Gordon Elliott,
1:23
my producer, took took me down to Gainesville.
1:26
Yep. And, oh, my lord, I had his first time
1:30
I'd ever been to a college game.
1:33
And that is like the biggest college game.
1:39
So you can always go back
1:41
and find that show in the oldies but goodies.
1:47
I'm going to start off y'all beating two sticks of softened
1:52
butter, along with three fourths of a cup of brown sugar.
1:56
And we're just going to cream this for maybe 3 or 4 minutes.
2:03
is to add our flower in our salt.
2:07
And I'm just going to add that salt to our flour.
2:14
you'll see can see where we're going with this.
2:18
This is going to be the crust
2:20
in our pecan pie bar.
2:26
So we're going to beat this until it's crumbly y'all.
2:29
And then we're going to press it down into our
2:37
So in order to get my parchment paper
2:40
down in their good, I took a
2:44
pan that was slightly,
2:47
slightly smaller than the 13 by nine.
2:50
And now I'm going to spray it just a little bit because
2:55
and you see I've left some hangover
2:59
for us to pull it out so I can cut it into bars
3:02
and tote it safely to the tailgating party.
3:15
So we're on the way to our picking pie bars.
3:19
And I like this because I love
3:21
pecan pie, but you try to eat a full slice of pecan pie.
3:36
So it's better when I can just have a little square.
3:40
Okay, I think that's good enough, don't
3:48
So we're going to put this in the oven 20 minutes.
3:53
And then we're going to come back
3:55
and we're going to put the good stuff on it.
3:58
It makes a pecan pie so good.
4:07
While I crust is bacon we got 20 minutes on that.
4:10
I'm going to go ahead and put together the stuff
4:14
that makes a pecan pie bar so good.
4:18
And that's a stick of butter.
4:31
And we're just going to heat
4:33
all this up, y'all, for about a minute
4:36
until the sugar dissolves
4:51
And now our brown sugar.
5:00
And we're just going to stir it until that sugar is dissolved.
5:04
And then when we take out our, our crust,
5:07
we're just going to pour this immediately on top of the crust
5:11
back in the oven for 20 more minutes.
5:15
Now we can look at that and tell.
5:21
That the sugar has dissolved.
5:24
So now I'm going to add a little vanilla.
5:28
And I think it just calls for a quarter of a teaspoon.
5:35
So okay we'll do a higher
5:38
because I like vanilla.
5:43
Let's cut this out because it's wanting the ball
5:47
and we don't want it the ball.
5:49
Right now we're going to add two cups of chopped pecans.
5:55
And I would definitely use chop for this recipe
5:59
because when you go to
6:00
cut them in the bars, if it's half half pecans
6:04
they're hard to cut through.
6:06
So I would definitely recommend you chopping them.
6:13
All we're doing now is waiting for the crust to come out.
6:17
And we're going to immediately pour that onto the crust.
6:21
And we've got another little extra surprise.
6:25
Now this can be optional.
6:27
A lot of people like chocolate pecan pies.
6:31
So I've got some chocolate right here
6:34
that I'm going to sprinkle over the gooey inside.
6:40
Once I get it in the pie crust.
6:47
All right, y'all, we have cooked our crust for 20 minutes.
6:51
And now we're going to pour.
6:58
Filling on top is evenly as I can get it.
7:23
Because I don't want to lose a
7:25
drop of that gooey goodness.
7:45
So I think I mentioned earlier.
7:53
a lot of people love chocolate pecan pie.
7:59
you can leave the chocolate out.
8:07
just sprinkle that chocolate
8:14
And then we're going to put it back in the oven
8:18
for another 20 minutes.
8:25
So this is up to you.
8:27
But I don't know many people that don't like chocolate
8:31
except for maybe a couple of my grandchildren.
8:45
Oh, that looks too good.
8:47
Doesn't that look good?
8:49
Okay, y'all are 20 minutes is up on that second round of bacon.
8:53
And look here, Eddie, can you see it bubbling?
9:02
So it's going to be a while
9:06
before we can cut these.
9:09
And hopefully before sundown.
9:14
So might not get to taste this on camera, but
9:21
because I do, sometimes my tongue gets me in trouble.
9:24
But I do prefer to have it.
9:26
I prefer to keep my tongue.
9:30
So this is what that parchment paper is good for.
9:34
See how that just listed right out.
9:39
And these are going to be kind of chewy. So.
9:47
I’m gonna take my knife.
9:54
How does that look like.
9:57
I know, and it's not a,
10:06
It's not like messy.
10:07
You know what I'm trying to say for tailgate?
10:22
The chewiness of it Eddie.
10:26
I mean, like caramel.
10:38
Love and best dishes y’all!
10:45
Hey, y'all, it's Paula Deen.
10:47
Now, if you enjoyed this video, be sure to like it
10:50
and click the subscribe button as well as the notification
10:54
bell to be alerted when I post a video.
10:58
Love and Best Dishes Y'all.
