Green Beans for a Crowd
15 cans green beans (drain half of them)
3/4 cup sugar
1/2 cup olive oil
1 whole onion, peeled
Combine green beans, sugar and oil and put in a large Crock-Pot. Place whole onion on top of beans. Cook on high overnight.
Creamy Ranch Corn Salad
1 (16-ounce) package frozen whole kernel corn, partially thawed, or 2 cans drained whole kernel corn
1 to 2 garlic cloves, minced
2 to 3 chopped green onions
1 medium tomato, seeded and diced
1/2 cup diced red or green bell pepper
1 can black beans, rinsed and drained
1 cup bottled Ranch dressing
Chopped jalapeño (optional)
Combine all ingredients. Cover and refrigerate until ready to serve.
1 pound fresh shrimp, or 1 pound cooked frozen shrimp
1 bag shrimp boil seasoning
12 to 16 ounces spaghetti
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can Ro-tel tomatoes (drain half the liquid off)
1 pound Velveeta cheese, cubed
If using fresh shrimp, boil in water with bag of shrimp boil until done, then peel. If using cooked frozen shrimp, put shrimp in water with shrimp boil for just 1 minute for flavor only. Cook the pasta in the shrimp boil water until done.
Sautampé onions, celery, garlic and bell pepper in butter until tender. When done, add soups, tomatoes and diced cheese. Cook until cheese has melted. Combine this mixture with shrimp and pasta. Pour mixture into a large greased casserole and bake at 350 degrees for about 20 minutes or until bubbly.
Paula Deen Spoon Rolls
1 cup self-rising flour
3 tablespoons mayonnaise
1/2 cup milk
3/4 teaspoon sugar
Combine all ingredients, mix well and put in 6 greased muffin tins. Bake at 425 degrees until brown.
30 Oreo cookies, finely crushed
6 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
12 ounces Cool Whip, thawed and divided
3 bananas, sliced
2 small boxes Jell-O chocolate instant pudding
31/4 cups cold milk
1/3 cup maraschino cherries, halved
1/4 cup chopped walnuts
2 tablespoons chocolate syrup
Combine cookie crumbs and butter and press onto bottom of a 9×13-inch baking dish. Refrigerate until ready to use.
Beat cream cheese, sugar and 2 tablespoons cold milk in a medium bowl until well blended. Stir in 1 cup Cool Whip and spread over refrigerated crust. Top with sliced bananas.
Beat pudding mixes and 31/4 cups cold milk with a whisk for 2 minutes; spread over bananas. Let stand 5 minutes or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours. Top with cherries and walnuts. Drizzle with chocolate syrup just before serving.
Peanut Butter Pie
1 (8-ounce) block cream cheese
1 cup creamy peanut butter
1 tablespoon Kahlua (optional)
1 cup powdered sugar
1 (16-ounce) tub Cool Whip, thawed
3/4 cup miniature chocolate chips
1 Oreo pie shell
Combine cream cheese, peanut butter, Kahlua and powdered sugar. Add Cool Whip and blend well. Fold in chocolate chips. Pour into pie shell (filling should be mounded high in the middle). Keep refrigerated. Serve with a dollop of whip cream, if desired.
Chicken Poppy Seed
4 skinless, boneless chicken breasts, cooked and chopped
1 (8-ounce) container sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 tube Ritz crackers
1 stick butter, melted
2 tablespoons poppy seeds
Put chicken in the bottom of a casserole. Combine sour cream, cream of mushroom and cream of chicken soups. Pour over chicken. Crush Ritz crackers and combine with melted butter and poppy seeds. Sprinkle over top of casserole. Bake at 350 degrees until bubbly, about 20 minutes.
Key Lime Pie
2 whole eggs
2 cans sweetened condensed milk
3/4 cup fresh lime juice
1 graham cracker pie shell
Preheat oven to 325 degrees. Beat eggs well, then condensed milk and mix with eggs. Add lime juice to egg mixture and mix well. Pour mixture into pie shell and bake for 30 minutes. Refrigerate. Serve with a dollop of whipped cream.