Chocolate Peanut Butter Pie

Graham Cracker Crust
3 4oz chocolate pudding snack pack cups
1/3 c peanut butter
1 8 oz container cool whip

In mixing bowl, combine pudding and peanut butter, stir til smooth. Fold in whipped topping. Stir until completely blended.
Pour into pie crust, freeze pie until firm. Partially thaw for 2 hours in fridge before serving.

KEY LIME PIE

Ingredients:
9" graham cracker crust
1 -14 oz can sweetened condensed milk
3 large egg yolks
2 tsp grated key lime zest
1/2 c key lime juice (12-18 key limes)
2 tbsp sugar
1 c heavy cream (I used cool whip)

-preheat oven to 350 degrees
-beat the egg yolks until pale and fluffy (3 minutes)
-gradually add the milk, beat til light and fluffy (4-5 minutes)
-add lime zest and lime juice, mixing thoroughly
-pour in the crust and bake for 10 minutes or until filling is set.
-Remove from oven, cool, top with whipped topping and sugar mixture, refrigerate.

Sweet Potato Casserole

I thought that I would post this recipe in case someone else wants to make if for Thanksgiving dinner this year.

Sweet Potato Casserole

3 cups cooked, mashed or whipped sweet potatoes (yams work nicely as well)
1 cup sugar
1/3 cup milk
2 eggs
1/2 cup butter or margarine
1 tsp. vanilla

Blend together with an electric beater until smooth. Spoon into a 2 quart shallow dish.

Topping:
1/3 cup butter or margarine
1 cup brown sugar
1 cup finely chopped pecans or walnuts.

Bake at 350 degrees for 30 minute

When I make it for a crowd, I usually double or even triple the amount of sweet potatoes or yams. I don't necessarily double and triple the amount of butter, nuts and sugars, but do add some extra and it still tastes delectable! Hope you enjoy! (Sorry there is no photo!)