Easy Peanut Butter Fudge

2 cups sugar
3/4 cup milk
4 T peanut butter
1 tsp vanilla
pinch salt

Boil sugar and milk without stirring until soft ball stage. Remove from heat. Let stand undisturbed until cool, then add salt, peanut butter, and vanilla. Beat with wooden spoon until stiff. Turn out into a greased 9 inch pan. Let sit until it hardens.

Mexican Candy Pralines

1 T butter
2 c brown sugar
1/2 c evaporated milk
1/4 tsp salt
1 c pecans, chopped

Cook butter, sugar, milk, and salt until mixture forms soft-ballstage, stirring constantly. Add nuts; beat until creamy. Drop by spoonfuls onto waxed paper.

Easy Plump Possum Pie

1 plump possum
2 pie crusts
2 nice taters
3 big carrots
2 cans mushroom soup


Place plump possum feet down and face up in first pie crust. Chop taters n carrots and place them around the plump possum. Pour the mushroom cans over the plump possum. Put second pie crust over the plump possum and squeeze edges down real tight. Bake until plump possum stops grinning and hair is crunchy.

The delightful delicious delectable dish definite defeats duck and all the other birds one other might offer up on Thanksgiving day.


NOTE: My precious husband, Kent, asked that I publish this recipe on his behalf. Beverly Thomas, a life long friend, commented today that for her daughter's wedding many of the recipes were taken from this site. From time to time people tell me they print the recipes gathered here. I think Kent wanted to be a blessing to others, too! :)

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.