Get the latest recipes from Jadedmom http://www.grouprecipes.com/people/jadedmom Recipe out of local paper for bread pudding. I've altered it for my own tasted but will give you the origninal recipe as they had it listed. To me this is nothing without the sauce which I will also include in this recipe. http://www.grouprecipes.com/91592/st-vincent-de-pauls-bread-pudding.html A candy pizza made with cookie crust and topped with all sorts of sugary things. Adults and kids alike seem to enjoy it. Got recipe from one of those check out stand cookbooks...either pillbury or land o lakes. http://www.grouprecipes.com/91590/rocky-road-pizza.html This recipe works for whatever amount of nuts you want to roast. serving size listed was just a rough estimate http://www.grouprecipes.com/91589/no-oil-roasted-pecans.html Not the normal tomato or bbq based brisket, this one makes a gravy to be served over mashed potatoes or rice. It cooks in slow oven for a while but it's good! Start it early in the day and you will have a good lunch or supper main dish. Tastes almost like roast and gravy, http://www.grouprecipes.com/91588/best-ever-brisket.html Tastes just like my mawmaw's candy she made for us. Not fancy, just simple plain candy that sharecroppers like her could sometimes afford to make back in the day. http://www.grouprecipes.com/91586/microwave-pralines.html I swear this stuff does tastes like some boudin I've had. My aunt gave me this recipe. I was shocked to know she would make something like this since she is an awsome 100% cajun cooker. The flavor is very good and it's usually eaten up at pot luck and holiday dinners. Hope you try and enjoy it! http://www.grouprecipes.com/91500/cheaters-louisiana-rice-dressing.html Found this rub on recipezaar.com and have used it a lot on spare ribs and baby backs. Some reviewers stated they also used it on steaks and chicken. I usually leave sauce off my ribs and this rub was pretty good! http://www.grouprecipes.com/91498/dry-rub-for-ribs.html Found this and barely altered it in the Best of Louisiana cookbook. Very similar to fruit dips sold in stores but I like this one with strawberries and blueberries. Also has a thinner consistancy and coats the fruit well without overpowering it. http://www.grouprecipes.com/91497/broussards-sauce-for-strawberries.html This is a very rich chowder/soup usually cooked with crawfish tails. I have made this several times with shrimp and love it. http://www.grouprecipes.com/91496/crawfish-or-shrimp-potato-corn-chowder.html Everyone makes deviled eggs and they are all pretty much the same but for some reason I really like the added flavors in this one. Got this recipe off recipezaar.com. Just added a slight change with hot sauce. They go very fast. http://www.grouprecipes.com/91495/mrs-daisys-deviled-eggs.html