Crab And Shrimp Pasta Salad

from Rachel Hall

This recipe is extremely easy to make and is very versatile and can be amended to personal tastes. I like to add more flavors by adding dill weed, garlic, and salt. Have fun with this recipe and find your favorite combo. My mom sometimes makes this with ham or sausage instead of crab and shrimp.

1 pkg of your favorite pasta (wagon wheels, rotini, shells, etc)
carrots, grated
cucumber, peeled and chopped
tomato, chopped
broccoli, blanched **
peas, fresh or frozen
Crab, lump style
mini shrimp, cooked
1/2 C. real Mayo
Italian dressing to taste
1 Tb. salt

1. Bring a large pot of water to boil, add salt to water. Boil pasta until cooked, drain and rinse with cold water to cool, and stash in the fridge.

2. Put your veggies, crab and shrimp in a large bowl. Add mayo and Italian dressing and mix together.

** to blanch broccoli separate broccoli into small florets and place in a a pot, add hot water and bring to a boil. As soon as it starts boiling, turn off the heat and pour into a strainer, rise with cold water. Your broccoli should look cooked but when you bite into it, still crunchy.

Soft And Chewy Chocolate Chip Cookies

from Rachel Hall
Casey says that this recipe is a keeper!

1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)

Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth and fluffy, scraping down sides of bowl as needed.

2. add flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. You should be able to handle the dough with your hands with little sticking. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 375° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

YUMMIEST CHOCOLATE CAKE EVER

from Da'nelle Robbins

This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.

1 pkg chocolate cake mix
1/3 c flour
1 pkg chocolate instant pudding
4 eggs
1 ½ c water
¾ c oil
1 pkg semisweet chocolate chips
powdered sugar

1. Mix in all ingredients, but chips and beat well for 5 minutes.
2. Stir in chocolate chips by hand.
3. Pour into a greased and floured bundt pan.
4. Bake at 350˚ for 50-55 min.
5. Let cool for 15 min and then turn onto a serving plate.
6. Sprinkle with powdered sugar before serving.

Yummy Lemon Cake

from Da'nelle Robbins
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.

1 pkg lemon cake mix
1 pkg lemon instant pudding
4 eggs
½ c oil
1 ½ c water
powdered sugar


1. Combine all ingredients and beat for 5 minutes.
2. Pour into a well greased and floured bundt pan.
3. Bake at 350˚ for 50 minutes or until toothpick inserted comes out clean.
4. Let cake cool for 10 minutes and turn onto a plate.
5. Sprinkle with powdered sugar before serving.