Buddy Dip

16 oz. cream cheese
1/2 c. Hellman or mayo
1/3 c. grated parmesan
10 slices bacon, cooked and crumbled
1/4 c. green onion

Mix well and serve with party crackers.  Add more dressing, Hellman's or mayo, if you want it creamier.

Creamy Crawfish Tortellini

½ cup (1 stick) unsalted butter

1 medium onion, minced

2 cloves garlic, minced

1 pound fresh crawfish tails

4 ounces Parmesan cheese, freshly grated (1/4 cup plus ¼ cup)

2 T. chopped fresh parsley

2 cup whipping cream

¼ cup dry sherry

9 ounces tortellini pasta, cooked al dente

Salt

Cayenne pepper

Melt butter in a large skillet.  Add onions and garlic.  Sauté until translucent.  Add crawfish and cook 5 minutes.  Add ¼ cup Parmesan, parley, whipping cream and sherry.  Simmer until thickened.  Fold tortellini into crawfish mixture.  Season with salt and cayenne pepper.  Serve with remaining ¼ cup Parmesan.

I had this at a 2011 Cotton Bowl party.  It was delicious but you could also use shrimp if that your preference.

Wayne's Spicy Wings

1/4 cup oil
2 T. red pepper flakes
Envelope of dry ranch dressing
lots of drumette wings
Tony Chachere's (optional)

Mix oil, pepper flakes and ranch dressing.  If you want a little extra kick, sprinkle drumettes with Tony's.  Coat wings with oil mixture and bake at 350 degrees for 45 minutes.  After 25 minutes, flip the wings.  Eat wtih cold ranch dressing.

Wayne made these for his kids at school and he said they were a hit.

Garlic Shrimp

2 dozen large fresh shrimp
1/4 cup olive oil
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/2 t. dried crushed red pepper
1/4 t. pepper
1/4 cup butter or margarine, melted
1/2 cup French breadcrumbs (homemade) toasted
1/2 cup freshly grated Parmesan cheese

Peel shrimp and devein.  Arrange in a 11 x 7 inch baking dish; pour oil over shrimp.  Combine parsley and next 3 ingredients; sprinkle over shrimp.  Cover and bake at 300 degrees for 15 minutes.

Turn shrimp over; drizzle with butter, and sprinkle with breadcrumbs and cheese.  Bake, uncovered 5 to 10 minutes.

Ann says these are easy and yummy.  The dish also froze very well.

Dainty Butter Cookies

1 cup butter
5 T. powdered sugar
2 cups flour
1 T. water
1 t. vanilla
1 cup chopped nuts
pinch of salt

Mix ingredients and drip from a spoon onto a greased cookie sheet.  Bake at 350 degrees for 25 minutes. 

Frosting:
1 cup powdered sugar
2 T. cream
2 T. melted butter
1/2 t. vanilla

Frost cooled cookies and sprinkle with Christmas sugar.  Grandma always makes these at Christmas time and don't know why they didn't get into the original cookbook.

Paula Deen Monster Cookies

1/4 cup raisins, optional
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1 stick butter, softened
1 12-ounce jar creamy peanut butter
1/2 tsp. vanilla
1/2 tsp. salt
1 cup sugar
1 1/4 cup packed light brown sugar
3 eggs
2 tsp baking soda
4 1/2 cup quick-cooking oats

Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars.  Mix well.  Add the salt, vanilla, peanut butter, and butter.  Mix well.  Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal.  Drop by tablespoons 2 inches apart on to the prepared cookie sheets.

Bake for 8-10 minutes.  Do not overbake.  Let stand for about 3 minutes before transferring to wire racks to cool.  When cool, store in large resealable plastic bags.


Note:  I made these cookies around Christmas and they got rave reviews from everyone that had one!