Mississippi Mud Cake

1 cup chopped pecans
2 sticks of butter
4 oz. semisweet chocolate chips
1 cup sugar
1 1/2 cups self-rising flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting (below)

Microwave butter and semisweet chocolate in a large microwave safe glass bowl at High for 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 4 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly roll pan. (I use a 10.5" x 14.75" glass baking dish)

Bake at 350 degrees for 15-18 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 5-8 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 0z.) package powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla extract at medium -high speed with an electric mixer until smooth.

Baked Potato Hash Brown Casserole

1  16 oz. sour cream
2 lg tbls. Miracle Whip
2 cups cheddar cheese
1 pk. ranch dip mix
crumbled cooked bacon
chopped onions
1/4 cup melted butter
1 pk. shredded frozen hash browns

Mix all ingredients, then add hash browns.  Pour butter over.  Spread into dish.  Sprinkle with chives.  Bake 400 degrees for 30 to 40 minutes.

Easy Baked Fish Fillets

1 1/2 pounds grouper or other whilte fish fillets (I use talapia)
cooking spray
1 tbls. lime juice
1 tbls. light mayo
1/8 tsp. onion powder
black pepper
1/2 cup fresh breadcrumbs
1 1/2 tbls. butter, melted
2 tbls. chopped parsley

Preheat oven to 425 degrees.

Place fish on a pan lined with parchment paper and sprayed with cooking spray.  Combine lime juice, mayo, onion powder, and pepper in a small bowl, and spread over fish.  Sprinkle with breadcrumbs; drizzle with butter.  Bake at 425 degrees for 20 to 25 minutes, or until fish flakes easliy when tested with a fork.  Sprinkle with parsley.

Breakfast Casserole

6 eggs
1 cup half and half
2 tbls. green onion, chopped
salt and pepper
6 slices of Texas Toast
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated cheddar cheese

In a small bowl, beat the eggs until they loosen up.  Add the half and half, and the green onions.  Mix well, highly season with salt and pepper and set aside.

Spray a 9 by 13 inch dish with cooking spray.  Line the pan with the bread, cutting and rearranging, if needed.  Sprinkle the bread with the cooked sausage and cheese.  Pour the egg mixture over the entire pan.  Cover and refrigerate overnight. 

Preheat oven to 350 degrees.  Cook covered for 25 to 30 minutes or until the egg mixture is set.

Peanut Butter Fudge

1 cup butter
1 cup peanut butter
1 tsp vanilla extract
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high.  Stir and microwave on high for 2 more minutes.  Add vanilla extract and powdered sugar.  Stir with a wooden spoon.  Pour into a buttered 8 by 8 inch pan lined with wax paper.  Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.  Cut into 1 inch pieces and store in an airtight container for up to a week.

Brian's Shrimp Boil

2 lemons, halved
Old Bay Seasoning
5 cloves garlic, smashed
1 large red onion, quartered
2-3 tsp. dried thyme
1 pound baby red potatoes
4 ears fresh corn, snapped in half
1 1/4 lbs. large shrimp, unpeeled
2 tbls. butter
Sausage, cut into 1 inch pieces
Hot sauce (optional)

Fill pot with 4 qts. water.  Squeeze lemon juice into water, and add squeezed lemon halves.  Add Old Bay Seasoning, garlic, onion, and thyme.  Cover and bring to boil, then reduce to simmer and cook 5 minutes.  Add potatoes and cook until just tender, about 10 minutes (depending on the size of the potatoes).  Add corn and sausage and cook 5-7 minutes.  Add shrimp.  Cover and cook until they curl and are opaque, 2-3 minutes. 
Transfer to a dish with a little broth and melted butter.  Serve with hot sauce and lemon wedges.   

*I double this recipe for my family!