Yay... Po Boys would be great! Shrimp ones please. Then again lots of people like roast beef with the gravy runnin down your arms. Handy to be by the water for that, eh? Of course you can have both desserts Michelle. It's a party! I plan to have some of most everything.. lol. A covered dock. How schmancy. I sure could sleep out under that. I notice we don't have any cabana boys/guys in work boots yet. I'll put in a call so they make it out here tomorrow. We need somebody to haul all this stuff around and keep the bbq stoked.

The beauty, well, one of the beauties of a cobbler is you can use different fruits or combine them too. Mix them together, or do a half and half or sort of swirl it in. I'm not a fan of peaches and I'm not sure why. But an apple filling with a spice cake topping and sprinkle it with cinnamon sugar has me interested. Or any kind of berry and maybe a banana cake mix with a vanilla sugar sprinkle. Just a couple of the myriad of possibilities. It's another comfort food. And if you happen to have access to fresh fruit, you can always adapt it to the recipe easily too. Keep on cookin' Wolfie! Your friends and family will love it. And I know you'll have a great time doing it. :)

Here is another recipe that uses a can of cherry pie filling, but you could substitute blackberry: Cherry Cream Crunch Crust: 1/2 cup unsalted butter 1/3 cup brown sugar 1 tsp vanilla 1 cup sifted all purpose flour 1/4 tsp salt 1/2 tsp cinnamon 1 cup flaked or shredded coconut, unsweetened 1 cup granola (or oatmeal or rice flakes*) 1/2 cup chopped raw walnuts - optional Lemon filling: 2 eggs, slightly beaten 1 can (15 oz.) sweetened condensed milk 1 tbsp grated lemon rind 1/4 cup fresh lemon juice 1/8 tsp salt 1 can (20 oz.) of cherry pie filling Crust: Cream butter in a large mixing bowl; gradually add brown sugar and vanilla. Mix well. Sift flour, salt and cinnamon; add to butter mixture. Stir in coconut, granola, and walnuts. Press 2-1/2 cups of crumb mixture into bottom of ungreased 9x13 inch baking dish. Bake at 375 degrees for 12 minutes. Lemon filling: Prepare the lemon filling by combining the slightly beaten eggs, sweetened condensed milk, grated lemon rind, fresh lemon juice and salt. Stir until mixture thickens. Remove crust from the oven and spread with lemon filling. Spoon the cherry pie filling over the lemon filling and then sprinkle with the remaining crumb mixture. Return to oven and bake at 375 degrees 15 to 18 minutes or until delicately browned. Chill before serving. May be served topped with whipped cream. Serves 9 to 12. *If using oatmeal or rice flakes instead of granola, increase brown sugar to 1/2 cup. This recipe is from Cooking with Gourmet Grains from Stone Buhr, published in the mid 1970s in Washington State. I've made it quite a few times. Lars This post was edited by publickman on Wed, Oct 2, 13 at 18:28

I remember your salad. Haven't tried it yet. I'm a big fan of cauliflower and have learned to like broccoli too. I also like the "medley" that comes under a variety of names, California Medley, Normandy, etc, that also includes carrots. If you like carrots, some shreds in there would add some color and flavor. If you like a little kick, use a pepper jack cheese. Don't skimp on the bacon buddy! :D That punch is an old recipe and frankly, I like it. There's a lot of variations. OJ will substitute nicely although don't be afraid to try the pineapple juice in there. With the other flavors it won't be overpowering. I'm not a big fan of pineapple either but it mixes in well and adds something. Good luck and hope you enjoy the cast party. How often do they occur?