Easy Berry Cream Pie

1 10 oz. package fresh or frozen blackberries or strawberries (thawed if frozen)
*3 tablespoons blackberry or strawberry jam
1 8 oz. tub of Cool Whip whipped topping (or fresh whipped cream, if desired)
1 9 in. store-bought graham cracker piecrust

Place the berries in a bowl and mash until broken up. Add the jam and mix until combined. Spoon the blackberry mixture into the crust. Top with Cool Whip and serve.
Note: use the flavor of jam as the fruit

Three Seed French Bread

4 tsp fennel seeds
4 tsp poppy seeds
4 tsp sesame seeds
1 (11 oz) can refrigerated French bread dough
1 egg white, beaten
Melted butter

Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions. Brush with melted butter after bread is removed from the oven.

NOTE: The initial cost for the seeds to make this brad is money well spent. You can continue to enjoy the seeds in other dishes or make more bread soon!

Creamy Lemon Tartlets

2 (2.1 oz) pkgs frozen mini phyllo pastry shells
1 cup whipping cream
2/3 c lemon curd
½ tsp almond extract
Garnishes: fresh raspberries, blueberries, mint sprigs, lemon zest or slices

Bake pastry shells according to pkg directions; cool compleely (about 20 min).
Meanwhile, beat whipping cream, lemon curd, and almond extract @ medium speed with an electric mixer until thickened and soft peaks form. Spoon mixture into pastry shells. Chill tartlets 1 hour. Garnish, if desired.

Boiled Shrimp

2 (3 oz) pkgs Zatarain’s Shrimp & Crab boil in bag
1 large lemon, halved
1 samll onion
3 Tbsp salt
4 lbs unpeeled, large raw shrimp

Bring first 4 ingredients and 4 qt water to a boil in a large Dutch oven over high heat. Cover and boil for 3 to 4 minutes. Add shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink and shells will loosen slightly) Drain, discarding lemon, onion, and seasoning boil bag.

I prefer to serve them hot. You may prefer to peel and chill before serving.

Frogmore Stew

¼ c Old Bay Seasoning
4 lb small red potatoes
2 lb smoked sausage, cut in to 1 ½ inch pieces
12 ears frozen corn on the cob
5 lb unpeeled large raw shrimp
Old Bay Seasoning
Cocktail Sauce

Bring ¼ cup Old Bay seasoning and 5 qts water to a rolling boil in a large covered stockpot. Add potatoes; return to a boil and cook uncovered for 10 minutes.

Add sausage and corn and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp and cook 3 – 4 minutes or just until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

Pecan Cheesecake Pie

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1/4 cups chopped pecans
1 cup light corn syrup

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill.

Karla Holley's Mexican Chicken Spaghetti

4 boneless, skinless chicken breast
1 stick butter or margarine
1 can RoTel tomatoes
1 small bell pepper, chopped
1 small onion, chopped
10-12 oz. spaghetti
1 lb Velveeta cheese

Boil chicken, remove from broth & cut into bite size pieces.
Melt butter in skillet & saute onion, bell pepper & RoTel. Saute for 20 minutes on low heat.

Cook spaghetti noodles according to package directions in broth from chicken (you will need to add more water). Drain.

Combine chicken, tomato mixture, noodles and Velveeta cheese. Mix well.
Poor into 11x13 casserole dish. Bake at 350 for 20 minutes.