Quick & Easy Shrimp Boil Soup

1 stick of butter

1/4 cup chopped onions

1/4 cup chopped bell pepper

1 tablespoon minced garlic

2 cans cream of mushroom soup

2 cans cream of potato soup

2 cans whole kernel corn

2 cans evaporated milk

1 cup half and half

2 pounds boiled shrimp

2 cans of crab meat

1 to 2 caps of liquid crab boil 

Melt butter, add veggies and saute'. 

Add soups, blend.

Add milks and corn, blend.

Add shrimp and crab meat, cook about 5 minutes.

Add crab boil.

Cover and cook 5 minutes.

Cheese Fries! YUM!!!

Frozen Fries

Cheese

Bacon 

Parsley

Chives

Salt 

Pepper

Bake fries according to the package.  Add cheese and bacon; bake until melted.  Sprinkle with chives, parsley, salt and pepper.

Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 sliced bacon
• barbeque seasoning, to taste
• 
  

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Cookie-Stuffed Cookies

Oh my!  Oh my!  Oh my!  I just couldn't resist posting this.  I haven't made these, but can't imagine how they would be anything less than wonderful!  To get the recipe, click here.

Broccoli Rice Casserole

Ingredients

• 2 (10 ounce) packages frozen chopped broccoli
• 3 cups instant rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups water
• 1 (16 ounce) package processed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste

Directions

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Brown Sugar Smokies & Honey Mustard Dressing

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.
4. Serve with honey mustard dressing.

Honey Mustard Dressing 

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Chocolate Covered Marshmallows

This is a super, super easy treat I made for a party food.  I just rolled marshmallows in melted chocolate and then in graham cracker crumbs.  YUM!  They were a big hit.

White Chili

1 med. onion, chopped
2 (4oz) cans green chilies
1T oil
1t salt
1 lb cooked chicken
1t cumin
1t garlic powder
1t oregano
2 (15oz) cans of northern beans
1/2 t pepper
1 (14oz) can chicken broth
1/4 t red pepper
1(8oz) c sour cream
1/2c whipping cream

Saute onion in oil. Add chicken and garlic powder;stir. Add beans, broth, chilies, salt, cumin, oregano, pepper and red pepper; bring to a boil. Reduce heat and simmer for 30 minutes. Then stir in sour cream and whipping cream; cook an additional 15 minutes or until warm. I have also put all ingrediets in crock pot including raw chicken, but did not add whipping cream or sour cream until 15 minutes before serving.

Chicken & Wild Rice Soup

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Tasty Tuesday: Buffalo Chicken Pizza

Crust:

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour
• 
  Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Pizza:

Ingredients

• 3 skinless, boneless chicken breast halves - cooked and cubed
• 2 tablespoons butter, melted
• 1 (2 ounce) bottle hot sauce
• 1 (8 ounce) bottle blue cheese salad dressing
• 1 (16 inch) prepared pizza crust
• 1 (8 ounce) package shredded mozzarella cheese
• 
  

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Tasty Tuesday: BBQ Sauce

Ingredients

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot pepper sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

Directions

1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

Tasty Tuesday: Snowflake Cocoa

Ingredients

• 2 cups whipping cream
• 6 cups milk
• 1 teaspoon vanilla
• 1 (12 ounce) package white chocolate chips
• Garnish:
• Whipped cream
• Candy canes
• 
  

Directions

1. Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
2. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

Tasty Tuesday: Shrimp and Grits

Cheese Grits

• 4 cups water
• Salt and pepper
• 1 cup stone-ground grits
• 3 tablespoons butter
• 2 cups shredded sharp cheddar cheese

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Shrimp in Butter Cream Sauce

• 1 pound shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.