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!

Easy Homemade Granola

1/4 cup coconut oil
1/3 cup honey
3 cups quick cooking oats
1 cup almonds (sliced)
1/2 cup sunflower seeds
3/4 cup dried cranberries
3/4 cup dried dates
1 cup walnuts
3/4 cup coconut

Melt coconut oil and honey.
Add remaining ingredients and stir until coated evenly.
Spread into a thin layer on a baking sheet.
Bake at 300 degrees for 15 minutes. Take a spatula and pat down some to make it kind of chunky.
Allow to cool completely before storing in airtight container.

Faris' Pinwheels

(I got this recipe from my friend Faris. These are quick and yummy!)

1 can of crescent dough
1 container of cream cheese with onions & chives
deli ham
fresh spinach

Roll out the crescent dough and press triangles together to make one large rectangle. Spread the cream cheese over dough. Top with fresh spinach and ham. Roll long side to long side and be sure to roll up tightly. Slice and bake according to crescent roll package.

Missy's Potato Soup

(Missy (my sister-n-law) made this on Christmas day this past year and it was so easy and good we have already made it several times since.)

1 32 oz frozen southern style diced hash browns
1 pint half-n-half
1 pint whipping cream
milk
shredded cheddar cheese
Oscar Mayer real bacon recipe pieces
salt & pepper
(you may need to add a little flour, 1 or 2 tbls. to thicken the soup)
***

Microwave potatoes until thawed. Mix potatoes, half-n-half and whipping cream into large stove top cookware. Add milk to completely cover potatoes. Salt and Pepper. Cook on medium to low heat for about an hour, stirring constantly. When done, add to soup bowls then top with shredded cheddar cheese and bacon pieces.

***I like to saute some chopped onions in butter first before adding the potatoes and other ingredients, and top with some fresh or dried chives when adding the cheese and bacon.

Pizza Bread

1 roll of Pillsbury refrigerated pizza crust
2-4 tbls of melted butter
Parmesan cheese
mozzarella or Italian shredded cheese
oregano, onion salt, & garlic powder or Italian seasonings
12 oz can of tomato paste
15 oz can of tomato sauce

Open and unroll pizza dough onto pizza pan. Press to fit.
Using pizza cutter, cut in half and then into strips.
Brush with melted butter. Sprinkle with either oregano, onion salt & garlic powder or Italian seasonings. Also sprinkle with Parmesan cheese and about a 1/4 cup mozzarella or Italian shredded cheese. Bake @ 400 degrees for 8 minutes. Remove and re cut with pizza cutter.

Sauce for dipping:
Mix the tomato sauce and paste with oregano and microwave for 3 minutes.

Sin-Sational Sunday Pie

2 unbaked deep-dish 9 inch pie shells

1 8 oz. package cream cheese, softened

1 14 ounce can sweetened condensed milk

1 16 ounce container cool whip

chopped pecans

Hersheys caramel ice cream topping

maraschino cherries



Bake pie shells according to directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth; fold in cool whip with a spatula. Cool pie shells (I place them in the freezer for a few minutes) Pour cream cheese mixture into cooled pie shells. Drizzle caramel topping over the top. Sprinkle with nuts. Add maraschino cherry halves on top. Freeze for 8 hours or overnight. Delicious!!!