Italian Cresent Casserole

1lb. ground beef
1/4 cup chopped onion
1 cup spaghetti sauce
1 1/2 cups mozzarella cheese, shredded
1/2 cup sour cream
1 tube refrigerated crescent rolls
1/3 cup Parmesan cheese, grated
2 Tbsp butter or margarine, melted

Preheat oven to 375 degrees. Brown meat and onion in large skillet.
Drain. Add spaghetti sauce; heat through. Pour meat mixture into 12x8
inch baking dish. In small bowl, combine sour cream and mozzarella
cheese. Spoon over meat mixture. Unroll dough and cover meat and
cheese mixture (stretching and spreading as necessary).Combine
Parmesan cheese and butter; spread evenly over dough. Bake at 375 for 18-25 minutes or until golden brown.

Coastal Shrimp Salad

Honey Mustard Dressing:

1/4 cup Dijon mustard

3 T. honey

1/4 cup cider vinegar

1/2 t. sea salt

3/4 cup olive oil

Salad:

10 oz. romaine lettuce

3/4 cup chopped cilantro

1 cucumber, peeled, sliced and cut into quarters

1 red bell pepper, chopped

2 cups pineapple chunks

1 can sliced water chestnuts, drained, 8 oz

1 cup cashew halves and pieces

16 to 18 large fresh Carolina or Gulf Coast shrimp, peeled and deveined

3 to 4 T. olive oil

3 to 4 T. butter

Juice of 2 limes

Mix the Dijon mustard, honey, vinegar, sea salt in a bowl. Mix well. Add olive oil in a fine stream, whisking constantly. Chill until serving time. Toss lettuce with cilantro in a bowl. Chill in refrigerator. Arrange lettuce mixture on salad plates. Sprinkle cucumber, red bell pepper, pineapple, water chestnuts and cashews evenly over lettuce. Sauté shrimp in olive oil and butter in 10 inch sauté pan for 4 minutes or until pink and opaque. Arrange shrimp over salad and drizzle with the lime juice and desired amount of the dressing. Serves 4

Dilly Potato Salad Recipe

8 medium potatoes, cubed
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika

Directions

Place potatoes in a saucepan and cover with water. Cover and bring to a
boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes
and toss to coat. Cover and refrigerate for several hours before serving.
Yield: 8 servings.

Oreo Cream Pie

Filling:
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 cup sugar
1 teaspoon vanilla
8 ounces whipped topping
30 Oreo cookies, chopped
Crust:
2 cups Oreo cookie crumbs
6 tablespoons sugar
1/2 cup (1 stick) margarine softened

To make filling, combine cream cheese, sour cream, sugar and vanilla. Beat until well blended. Add cool whip, stir until blended. Stir in chopped cookies.

To make crust, blend together crumbs and sugar. Cut in softened margarine with pastry blender. Press into 9-inch pie plate. Bake six minutes at 350 degrees. Cool the crust.

Place cream cheese filling into crust. Top with whipped topping. Sprinkle some cookie crumbs over the topping, then cut four cookies in half and place around the edge of pie. Makes 8 servings.

Delta Queen Casserole

 

1 lb kielbasa sausage-cut into 1" rounds

1 large onion-cut in thin strips

2 red bell pepper-cut in thin strips

2-16 oz cans black eyed peas-drained

14 oz can petite diced tomatoes with juice

1 box Jiffy cornbread mix + ingredients on back

1 T melted butter

Dash of salt and pepper

 

Heat 400*. Cook sausage, onion, and peppers in olive oil on

medium in a skillet until browned and tender. Stir in tomatoes,

peas and salt & pepper. Reduce heat and simmer 5 min. Pour into a sprayed 13x9. Mix up cornbread adding the ingredients on the box and melted butter. Pour cornbread over mix. Bake 25-30

minutes. Cool for 10 minutes.

Tomato Cucumber Salad

2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice
Directions

SnickerDoodle Cookie Recipe with Cake Mix

1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg

For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon

Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.

In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.

In a small bowl, combine the sugar and cinnamon.

Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.

Place balls 2 inches apart on your prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.

Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.