Recipes, Peanut Butter Fudge, Dixie Pie

Deb’s reaction? Truthfully I’m not so sure. Once I think that she knew where I was going with this, she’d already turned and was walking off just shaking her head?? Women!

Peanut Butter Fudge:

I don’t know about ya’ll, but this I’m gonna have Deb make some of! I’ve got a pretty good idea that I’ll like this! Deb makes some great fudge, but she’s never made me any Peanut Butter Fudge If I don’t start changing my ways some though…I might never get any!

• 1 jar (12 oz.) creamy peanut butter
• 1 cup chopped salted peanuts
• 1 jar (7.5 oz.) marshmallow crème
• 2 cups light brown sugar
• 1 teaspoon vanilla
• ¾ cup milk
• 2 cups sugar
• ½ teaspoon salt
• ¼ cup salted peanut halves for topping

Combine peanut butter, marshmallow crème, vanilla and chopped peanuts; set aside. Combine sugar, milk, and salt, stir well. Cook over medium heat until it starts to boil, and then boil for 4 minutes, stirring occasionally. Remove from heat and pour over peanut butter mixture. Stir quickly until well blended. Pour into 13x9 inch pan. Cool for two hours. Cut into squares. Thurlene Radford

“Dixie” Pie:

• 1 stick lukewarm butter
• ½ cup chocolate chips
• 1 cup karo syrup
• 1 cup chopped nuts
• 4 eggs
• 1 unbaked pie shell
• 1 teaspoon vanilla

Mix all the ingredients and pour in an unbaked pie shell. Bake in oven on 350 for 45-60 minutes, or until a knife comes out clean. No author listed. So I’ll say it was one of Mrs. Robert E. Lee’s own. You ain’t just a “Whistlin Dixie!”