Cajun Crawfish Stuffing *

 2 boxes jiffy cornbread mix

2 eggs

6 cloves minced garlic

1 cup minced onions

1 diced green bell pepper

1 diced red bell pepper

1 cup shredded cheddar cheese

1 can (15 oz) can cream style corn

16-24 oz frozen crawfish tails

2 Tbsp old bay seasoning

1 Tbsp salt

1 tsp cayenne pepper (if you like it EXTRA spicy, add another 1/2 tsp)

1/2 tsp white pepper

1/3 cup vegetable oil

In small bowl, season the thawed crawfish tails with the old bay seasoning.  Preheat oven to 350.  In large mixing bowl, beat eggs.  Stir in onions, garlic, green and red bell peppers, cheese, corn, salt, cayenne, and white pepper.  Pour both cornbread mix boxes into wet mixture and stir.  Add the seasoned crawfish tails and stir.  Pour in oil and stir well.  Pour mixture into greased 13x9 pan.  Bake 50-60 minutes, until golden brown and toothpick inserted into the center comes out clean.  Allow to rest for about 10 minutes before cutting.

Serves 12

Stuffing Egg Bake *

 1 tsp oil

8 oz sliced fresh mushrooms

6 eggs

1 cup milk

1/4 cup real mayonnaise

1 tsp onion powder

1/2 tsp black pepper

1 pkg (6 oz) stuffing mix for chicken

1 can (14 oz) diced tomatoes, drained

1/2 cup shredded cheddar cheese

3 tbsp fresh chopped parsley

Preheat oven to 350.  Heat oil in skillet on med-high heat.  Add mushrooms; cook 4 minutes or until tender, stirring occasionally.  Set aside.  Beat eggs, milk, mayo, onion powder, and pepper in large bowl with wire whisk until well blended.  Stir in stuffing mix.  Spoon stuffing mixture into 9 inch square baking dish.  Top with mushrooms and tomatoes.  Bake 35 minutes.  Sprinkle with cheese.  Bake an additional 15 minutes or until cheese is melted and center is set.  Sprinkle with 3 Tbsp parsley. Let stand 10 minutes before serving.

Serves 6

Chicken Paprika Shepherd's Pie *

 1 pouch instant roasted garlic mashed potatoes

1 cup hot water

1/2 cup milk

3 Tbsp butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces

1 onion, chopped

1 1/2 cups frozen mixed vegetables

1 jar (12 oz) chicken gravy

2 1/4 tsp paprika

1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4