Cajun Potato Soup

2 lb New Potatoes (or Small Round Potatoes) 

1 lb Shrimp

1 pkg Crab Boil

1-1/2 c. Butter

1-1/2 c. Flour (all-purpose)

10-12 c. Milk

1-1/2 tsp Salt

1 tsp Black Pepper

3 cups shredded Cheddar Cheese

12 Slices crumbled (cooked) Bacon

16 oz Sour Cream

This recipe came about when Debbie was sick and wanted soup and I thought it would be interesting to use the potatoes and shrimp left from a boil. Turned out really good. Hope you enjoy!

1) Boil potatoes in crab boil for 10 minutes. Add shrimp and boil for 5 more minutes. Set aside to cool, then dice all.
3) Melt butter in a large pot over low heat. Add flour, stirring until smooth.
4) Gradually add milk. Cook over medium heat until thick and bubbly.
5) Stir in the potatoes, salt, pepper, 2 cups of cheese, half of the bacon, and all of the shrimp.
6) Cook until well heated.
7) Add sour cream.
8) Serve with remaining cheese and bacon sprinkled on top of bowls of soup.

Cajun Chicken Alfredo

1 Tbsp Olive Oil

1 pound Boneless Skinless Chicken Breasts Cut into bite size chunks

2 tsp Tony Chachere`s Creole Seasoning

3 cloves Garlic minced

1-1/2 cups Chicken Broth (1 can)

1 cup Milk

1/2 pound Fettuccine Pasta

1/3 cup Parmesan Cheese grated

1. Add the oil to a large pot (or large high-sided skillet). Place over medium-high heat for two minutes. Add the chicken and Tony's seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 more minute, stirring constantly.

2. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *NOTE: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.

3. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is 1/4 to 1/2 inch of liquid in the bottom of the pot.

4. Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.

Note: The wider the pot/skillet, the quicker the cooking time.

Breakfast Casserole

1 stick Butter

1 lg Onion diced

2 large Russet Potatoes cut and diced thin

1 lb Sausage - smoked, links sliced

12 Egg(s) scrambled

Melt the stick of butter in a large pot at medium heat. Add the diced onion and saute for a few minutes.

Add the potatoes. Mix well, cover and stir occasionally.

When the potatoes are almost done, stir in the sausage and re-cover.

When the potatoes are done, pour the eggs over the mixture and cover. Stir once every minute or two until the eggs are all done.

Tuxedo-Hug Cookies

60 Hugs (Hershey)

1 package Brownie Mix with Chocolate Syrup Pouch

1/4 cup Water

1/4 cup Cocoa Powder

1/4 cup Vegetable Oil

2 Eggs

Unwrap candies and set aside. Preheat oven to 350 degrees F. Grease and flour a cookie sheet.

Combine remaining ingredients into a medium bowl and mix until well blended. Drop small teaspoons of the batter onto the cookie sheet. Bake 8 minutes or until set.

Cool for 1 minute, then press a candy into the center of each cookie. Move to a wire rack to continue cooling.

ENJOY!

Turkey Tetrazzini

1 lb Spaghetti

1/2 cup (1 stick) Butter

1/2 cup Flour (all-purpose)

3 cups Chicken Broth

2 cups Milk

1 2/3 cups Parmesan Cheese

4 cups Turkey cooked and chopped

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

3.Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

4. Mix chicken broth mixture  with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Strawberry Cream Cheese Squares

2 cans Crescent Rolls

2 Cream Cheese, original - Philadelphia 8 oz

1 cup Sugar

1 tsp Vanilla

1 jar Strawberry Jam - Smuckers Low Sugar - 15.5 oz

1/2 stick Margarine

Preheat oven to 350 degrees.

Spread 1 can crescent rolls in 9x13 loaf dish.

Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent rolls.

Spread jam over cream cheese mixture.

Spread 2nd can of crescent rolls on top of cheese mixture.

Drizzle melted butter over top.

Bake 350 degrees for 30-40 minutes.

Cut in squares after cooled and serve.