“The Luby’s Butternut Brownie Pie is a family favorite and very easy to bake!
FOR THE FILLING
4 extra-large egg whites
1/8 tsp. baking powder
1/8 tsp. cream of tartar
1 cup sugar
14 graham cracker squares broken into 1/2-inch pieces
1 cup pecan pieces
FOR THE TOPPING
1 cup whipping cream
1/4 cup sugar
1/2 tsp. vanilla
1. Preheat the oven to 350°F. Lightly grease a 9-inch pie plate.
2. In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of sugar, a tablespoon at a time, beating constantly until stiff peaks form.
3. Gently fold in graham crackers and pecans. Spoon into greased pie plate.
4. Bake 30 minutes or until toothpick comes out clean. Cool completely.
5. Beat whipping cream with 1/4 cup sugar and vanilla until stiff peaks form. Spread on top of the pie and keep refrigerated.”

“This is a delicious, moist cake recipe for any holiday season – the Apple Cake!
FOR THE CAKE
1 cup oil
2 cups sugar
3 eggs
1¼ tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups diced, not grated, pared apples
1 cup nuts mixed with 1 Tbsp. flour
FOR THE TOPPING
1 cup brown sugar
¼ cup milk
½ cup margarine
1. Put margarine, brown sugar and milk in a pan.
2. Cook and bring to boil 3-4 minutes. Stir often.
3. Beat oil, sugar, eggs and vanilla for three minutes. Don’t cheat on the three minutes!
4. Mix together the flour, salt and baking soda. Gradually add to sugar mixture and beat well after each addition.
5. Stir in the apples and nuts. Pour in a 9x13 greased pan.
6. Bake at 350ºF for 50-55 minutes. Cool cake before adding the topping.”

“One of my favorites that I enjoy making, and everyone seems to like to eat, is this Dump It All Together Cake.
20 oz. can crushed pineapple with juice
1 can cherry pie filling
1 yellow cake mix
1 cup coconut
1 cup pecans
1½ sticks butter
1. Grease 13x9-inch pan.
2. Put in pineapple and cherry filling. Pour dry cake mix over this and spread evenly.
3. Top with coconut and pecans, then pieces of butter.
4. Bake at 350ºF for 45-50 minutes.”

“Corn Casserole is one of my favorites and most requested by my friends.
4 cans of shoepeg corn
2 blocks of cream cheese
1 stick of butter
Jalapenos, as desired
1. Melt the cream cheese and butter together in saucepan on stovetop.
2. Pour cream cheese and butter mixture over the corn. I always use my crockpot for this.
3. Mix together and add chopped jalapenos.
4. Cook on low until it’s heated through.”