Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

Hope yours was a great one!

So pleased the bread was a hit. To me, it is the best cause it is so moist. I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it. Think I would leave off the topping and just eat it with vanilla ice cream on top. Peanut butter fudge pie 9" pie shell 1/2 cup butter 1/4 cup creamy peanut butter 1/2 cup cocoa powder 2 cups sugar 4 eggs 1-1/4 cups flour 1/2 tsp. baking powder 1 tsp. vanilla 1/4 cup peanut butter 1 cup semisweet chocolate chips 1/2 cup whipping cream 2 Tbsp. peanut butter 3 Tbsp. powdered sugar Preparation: Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell. Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack. ***I think I would leave off the below topping. In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12

Whenever I see a recipe that calls for large or jumbo shrimp I have to ask myself, large or jumbo according to who's definition? Technically speaking shrimp are graded by how many pieces of a certain size will average a pound. When I lived in Corpus Christie, Texas I worked on a shrimp boat for about 6 months. On the Gulf Coast "Jumbo Shrimp" are 2-4's, Extra Large Shrimp are 4-6's and Large Shrimp are 6-12's while 12-18's are "table Shrimp" and anything smaller than 18's are "popcorn shrimp" I now live in Central Massachusetts and last week while going through the grocery store I noticed they are selling 12-18's as "Large Shrimp" but then I doubt if anyone in this area has ever seen a 2-4 shrimp which ranges between a half and a quarter pound....LOL