Seafood Bisque

1 lb shrimp
1 package crab legs
bell pepper
yellow onion
green onion
celery
garlic
4 finely diced potatoes
1 stick butter
2 tbl flour
1 can whole kernal corn, drained
1 can cream of shrimp soup
1 can cream of mushroom soup
2 cups chicken broth
2 cups heavy cream
salt/pepper/tony's/old bay/louisiana hot sauce

Finely dice all veggies and saute them in butter along with the corn. Add 2 tbl flour until incorporated. Pour in chicken broth first then cream. Add soups, shrimp, and crab. Season to taste. Bring to a boil then turn to low heat until potatoes are done (about 30 minutes is good)

Caramel Apple Cookies

sugar cookie dough
cream cheese
1/2 cup brown sugar
1/4 cup peanut butter
1 tsp cinnamon
1 tsp vanilla
caramel apple dip
chopped peanuts

cream together cream cheese, brown sugar, peanut butter, cinnamon, and vanilla. put in fridge and let set for an hour or more (best if made several hours before so the sugar will dissolve completely)
spread cookie dough on cookie sheet to edges and bake to package directions. let cool.
spread peanut butter mixture over cooled cookie
drizzle caramel sauce over top, then sprinkle chopped peanuts on top. cut into small squares to serve

these can also be made in foil cupcake cups for individual servings and easier transport to kids parties

Hot Ham and Cheese Roll-ups

This is a must for church socials! I have to make a lot because they go fast!

crescent rolls (the recipe ones with no perforations work best if you can find them)
cream cheese
shredded cheese
cubed ham
chopped green onions
garlic powder/salt/pepper
dash worchestershire

mix all ingredients together. spread over crescent dough. roll up jelly roll style. Wrap in saran wrap and let chill in freezer. slice thinly into spirals. bake 375 until golden brown 10-15 min

Corn Casserole

Great spicy side dish that goes well with porkchops or baked BBQ chicken!

1 onion chopped
1 can diced green chilis
2 eggs
1 box Jiffy mix
1 can whole kernal corn
1 can cream style corn
1 c sour cream
1 c grated cheese
chopped jalopenos

saute onions in butter and mix with green chilis and jalopenos. mix in eggs, cornbread, and corn. pour into greased casserole dish. Spread sour cream over top and then top with grated cheese.
bake 375 for 45 minutes

Reese Peanut Butter Cups

This recipe will work best with a silicone mini muffin baking pan. If you don't have one, you can make it into bars, but they tend to crack when you cut them. Don't worry....they still taste fabulous!

16 oz jar creamy peanut butter
16 oz can vanilla frosting (not whipped)
1 pkg chocolate almond bark

For silicone baker:
spray cups with non stick spray (will make two 12 cup bakers)
melt 1/2 of pkg chocolate bark and put spoonful into each cup then put in fridge
put frosting in mixing bowl and microwave 30-45 seconds till liquid
stir in jar of peanut butter until well mixed (it will start to thicken up really fast)
put spoonful of peanut butter on top of frozen chocolate
melt other 1/2 pkg chocolate bark and pour spoonful in each cup over peanut butter
put back in fridge to set
turn silicone baker and pop out reese cups
keep in sealed container in fridge

For bars:
line a cake pan with foil and spray with non stick spray
melt 1/2 chocolate and spread evenly over foil then place in fridge
spread peanut butter filling over set chocolate
pour other 1/2 melted chocolate over filling and spread evenly
put in fridge to set
lift foil lining out of baking dish and put large bar on cutting board
cut into 24 even rectangle bars
keep in covered container in fridge

Taco Crescent Ring

2 packages crescent rolls

1 lb. ground beef

1 envelope taco seasoning

1 C. grated cheddar cheese

shredded lettuce

chopped tomatoes

green onions
sour cream
salsa

Brown ground beef in a skillet. Drain off grease. Add the contents of the taco seasoning and follow package directions.

Unroll the 2 packages of the crescent rolls. On a cookie sheet, place the crescent roll wedges in a circle, with the wide side of edge towards the middle, pointed edge towards the outside.

Add the cheese to the ground beef and stir it in. Place the ground beef on the crescent rolls and wrap the pointed edges around the meat mixture so that it forms a ring.

Bake at 375°F. for about 12 minutes.

When baked, remove from the cookie sheet and place the ring on a platter. On the inside of the ring, place the lettuce, tomatoes and green onions. Serve the sour cream and salsa in bowls on the side. Cut into wedges and serve.

Broccoli Cornbread

So, the weather is finally turning cooler and I'm soooo excited about hot soups and cornbread! This recipe is a family favorite. It goes with any meal and is very good cold the next morning for breakfast: if there are any leftovers, that is!

1 stick butter
4 eggs beaten
Large onion finely chopped
1 pkg frozen chopped broccoli
1 t salt
1 box jiffy mix
1 cup cottage cheese
1 cup shredded cheese

Set oven to 400*. Melt butter in pyrex . Beat eggs add all ingredients mix well. Pour into hot pyrex over melted butter. Bake 45 minutes or until golden brown.

5 minute peanut butter candy

1 16oz can vanilla frosting (do not get whipped)
1 16oz jar peanut butter (creamy or crunchy)
cornflakes cereal

melt vanilla frosting in a mixing bowl for about 30-45 seconds until smooth liquid
stir in peanut butter and mix until creamy
fold in cornflakes a few cups at a time until all are coated
drop spoonfuls onto waxed paper covered cookie sheet
put in fridge until set

YUMMY!

Country Apple Coffee Cake

This recipe came from one of the elderly ladies in my mom's church and has been in my family for many years. It tastes similar to apple dumplings and is wonderful with vanilla icecream!


2 T butter
1 ½ c chopped apples
10 oz can biscuits
1/3 c brown sugar
¼ t cinnamon
1/3 c karo
1 egg
½ c pecan
Raisins (optional)

Glaze
½ c powdered sugar
Vanilla
Milk

Spread ½ chopped apples in bottom of dish. Cut biscuits in 4 pieces and place point facing up over apples. Top with rest of chopped apples. Combine butter, sugar, cinnamon, surup, egg in a mixing bowl. Beat 2-3 min stir in pecans and raisins. Pour over biscuits. Bake 350 35-45 min. Let cool and then drizzle glaze all over