Day 18 – Favorite Recipes

Elizabeth-
Easy Crawfish Étouffée (or chicken or shrimp)

1 1/2 cups chopped onions
1 cup bell pepper
1 cup chopped celery
1 can Rotel
2 cloves garlic
1 1/2 stick butter
1 can cream of celery soup
2 pound crawfish tails (or other meat of your choice)
Salt and pepper.

Sauté onion, bell pepper, celery, and garlic in butter. Add soup tomatoes and crawfish cover and simmer about 30 minutes season with salt and pepper to taste. Add water as needed if sauce is too thick. Serve over cooked rice.

My Ultra-Easy Version

1 bag of PICC sweet seasoned blend
Butter to sauté
1 can cream of celery
1 can Rotel
2 lbs meat of choice
Tony’s Chachere Seasoning

Sauté PICC sweet veggies in butter. Add soup, tomatoes, and meat of choice. Cover and simmer about 30 minutes. Season with Tony’s. Add water as needed if sauce is too thick. Serve over cooked rice.

Chocolate Eclair Pie

1 box of graham crackers
1 box of instant French vanilla pudding
1 small container of Cool Whip
1 chocolate icing of choice

Layer pan with graham crackers. Mix pudding and cool whip and pour into pan. Add another layer of graham crackers. Heat icing in microwave until it stirs easily and cover your pie. Refrigerate before eating if you can wait that long.

Marie –
Favorite recipe

Ok I’ll do 2! The first is a fairly quick and easy chowder. During the winter months, I make it a good bit around our house. You can also spice it up if you like with the Mexican velveeta cheese and the southwestern style corn.

Shrimp and corn chowder

1 bunch of green onions
1 stick of butter
2 cups half & half
1 can rotel tomatoes
1 can cream of mushroom soup
2 cans cream of potato soup
1 can corn–drained
8 oz velveeta cheese
1 pack of shrimp
2 cans diced potatoes

Brown onions in butter
Mix all together then simmer after cheese melts. This is a meal that you have to continuously stir so the cheese doesn’t scorch on the bottom of your pan which would completely ruin the whole chowder. I may or may not have done that a time or 2…

My next recipe is a dessert and it is absolutely fantabulous! It does take a bit of time to make, but it’s so worth it!!! I honestly prefer this instead of birthday cake most years!

Mississippi Mud Pie

1 3/4 c. flour
1 stick butter
3/4 c. chopped pecans
1 c. powdered sugar
8 oz. cream cheese 12 oz. Cool Whip
2 sm. instant puddings 1 chocolate 1 vanilla (sometimes I use 2 chocolate)
3 c. milk

1st Layer: Combine melted butter, flour, and pecans. Spread in 9 x 13 baking dish and bake at 350 degrees until brown. Let cool.

2nd Layer: Combine softened cream cheese, powdered sugar, and 1/2 of the Cool Whip. Mix together and spread over flour mixture, let chill.

3rd Layer: Combine 2 instant puddings with 3 cups of milk. Pour over 2nd Layer.

4th Layer: Top with remaining Cool Whip. Garnish with shavings of chocolate candy bar and cherries.

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