Franny, I love the magazine and I love the site. I've made many a wonderful dish from Food and Drink! I especially like how a picture of the dish shows up as you scroll across the recipe list.

There was a dill pickle recipe posted here long ago. The pickles tasted like Claussen's. It was for a small patch of home grown cucs and you added them as you got them. Anyone out there remember that one? Opps....Guess I posted in the wrong place. This post was edited by beebonnet on Sat, Jul 26, 14 at 18:50

Just use mashed fresh sweet potatoes for this if you don't want to use canned: SWEET POTATO PIE WITH STREUSEL TOPPING One 23 oz can sweet potatoes, drained & mashed (1 3/4 cup) One 14 oz can sweetened condensed milk (like Eagle brand) 1 egg 1 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves, optional 1 unbaked pastry shell Mix potatoes, milk, egg & spices together until smooth. Pour into pastry lined pie pan & sprinkle w/streusel topping. Bake in a preheated 350° oven for 50-55 minutes or until knife inserted in center comes out clean. Serve warm.~~ STREUSEL TOPPING 1/4 cup packed brown sugar 2 TBL flour 2 TBL pecans, chopped 1/4 tsp cinnamon 2 TBL firm butter Mix brown sugar, flour, pecans, cinnamon & butter together. Blend w/fork until crumbly.~~An Atlanta Tradition

CHICAGO PEANUT BUTTER PIE 8-10 oz fudge cookies, ground fine 1/3 cup sugar 1 stick butter, softened 8 oz pkg cream cheese, softened 1 cup chunky peanut butter 1 cup confectioners' sugar 1 cup heavy cream, whipped Preheat oven to 350°. combine the cookie crumbs, sugar & butter until well blended. Press the mxiture onto the bottom & up the sides of a 9" pie plate & bake 15 minutes. Cool. In a processor, combine teh cream cheese, peanut butter & confectioners' sugar. Process until almost smooth. Gently stir in the whipped cream & pour into the pie shell. Chill.~~One Magnificent Cookbook PEANUT BUTTER PIE WITH PRETZEL CRUST (MUST make ahead.) Pretzel Crust 3/4 cup finely crushed pretzels 3 TBL granulated sugar 6 TBL butter, melted Combine the pretzels, sugar & melted butter, mixing well. Press firmly onto the bottom & up the sides of a 9" pie plate. Bake in a preheated 350° oven for 10 minutes. Cool on a rack.~~ Filling: 8 oz cream cheese 1 cup confectioners' sugar 1/2 cup peanut butter 1 large container Cool Whip Mix the cream cheese, sugar & peanut butter together in a food processor. Fold in the Cool Whip. Pour into the cooled crust & chill 2-3 hours.~~Desserts