Moon Pie Banana Pudding 1 (8 ounce) package cream cheese, softened at room temperature 1 (14 ounce) can sweetened condensed milk (not evaporated milk) 2 cups milk 1 (5.1 ounce) box instant vanilla pudding 6 Original or Double-Decker MoonPies, cut into squares or wedges 6 bananas, sliced 1 (8 ounce) Cool Whip, thawed or equal amount of whipped cream Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well. Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight. Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired. (I found that you can usually find moon pies at Dollar General)

River Omelets Allrecipes.com "A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch." Original Recipe Yield6 servings Ingredients 10 eggs 1/3 cup milk 1/2 teaspoon salt 4 dashes hot pepper sauce, or to taste 1/2 pound bacon - cooked, and chopped into bite-size pieces 1 (4 ounce) can black olives, drained 2 roma (plum) tomatoes, chopped 1/4 cup green onions, chopped 1/3 cup mushrooms, sliced 3/4 cup Colby-Monterey Jack cheese, shredded Directions Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

I like the usual sauce of catsup and horseradish, but this dip is good with shrimp, even though it's for crab originally. It's also be good to dip veggies in. JOE'S CRAB SHACK MUSTARD SAUCE 1 tablespoon Colman's dry mustard, or more to taste 1 cup mayonnaise 2 teaspoons Worcestershire sauce 1 teaspoon A-1 sauce 2 tablespoons each heavy cream and milk Salt Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving. Makes 1 cup.

Easy and delish! Sausage/Cabbage/New Potatoes. 2 pkgs. Eckrich Smoked Sausage, cut into bite size pieces. 1 large head of Cabbage, cut into medium size chunks 2 cans New Potatoes, drained, sliced in chunks. Butter or Margerine, salt and pepper to taste. In a VERY large skillet or electric skillet, put the sausage in first. Put Cabbage on Sausage. Put Potatoes on Cabbage. Dot liberally with butter and add salt and Pepper. Cover. Bring to high heat then lower the heat to a simmer. Cook one hour at a good simmer and just leave it alone while it cooks. That's the best part! :) After an hour, drain. Take lid off, bring to high heat and crisp everything up. The browner/burnt it gets the better! Your pan will probably get burnt marks but that's the sacrifice for such a good meal. lol I use ketchup with this. YUM. And it's great for leftovers microwaved.