Cajun Shrimp & Andouille Stuffing-

https://www.cooks.com/recipe/71m63uk/cajun-shrimp-andouille-stuffing-dressing.html

• 1 lb. of 50 / 60 ct. cooked shrimp w/o tails or crawfish in butter (Spanish or domestic)
• 1 lb. of Andouille sausage
• 1 bell pepper
• 1 small onion
• 2 stalks celery
• 1 1/2-tbs. Cajun spices (Tony Chacheries recommended)
• 1 tsp. minced garlic
• 3 tbsp. butter
• 4 cups water or chicken broth
• 2 pkgs. of Martha White sweet yellow cornbread mix

Steps:

1. Chop vegetables and Andouille sausage into a small dice.
2. Melt butter in large skillet and add vegetables. Cook on medium heat until soft and add Andouille, garlic, and Cajun spices. Mix well.
3. Pour in 4 cups of water or broth, and then add both packs of corn bread mix. Reduce heat and stir until mixture thickens.
4. Pour mixture into a large baking dish and cook for 30 minutes. Let cool completely.
5. Stuffing can be used to stuff boneless chicken breasts, pork chops, whole chickens, etc.

You may also use as a side dish. Just cook a little longer until stuffing is more firm. This makes a lot so for smaller amounts, cut recipe in half.

Peanut Butter and Chocolate Pie- 

https://www.geniuskitchen.com/recipe/peanut-butter-chocolate-pie-14519

• 1 pre-baked pie shell
• 1 (8 ounce) package cream cheese
• 1 cup smooth peanut butter or 1 cup crunchy peanut butter
• 1 1⁄4 cups icing sugar
• 1/2 cup whipping cream
• 2 1/2 teaspoons pure vanilla extract

Toppings

• 1/2 cup whipping cream
• 6 semi-sweet chocolate baking squares, chopped
• 1/2 cup chopped peanuts

Steps:

1. In a large bowl beat cream cheese until smooth.
2. Add peanut butter and 1 cup of the sugar.
3. Beat until well blended.
4. In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
5. Gradually beat in remaining 1/4 cup sugar and vanilla.
6. Slowly fold cream mixture into peanut butter mixture.
7. Pour into cooled pie shell.
8. For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
9. Cool to luke warm and then pour over pie.
10. You may need to rock the pie back and forth to get even coverage.
11. One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
12. Once topping has set you can cover with plastic wrap.

Cheesy Potato Casserole 

https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes partially thawed
• 2 cups shredded cheddar cheese (8 oz)

Steps:

1. Heat oven to 350°F.
2. In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.
3. Pour into ungreased 13×9-inch (3-quart) glass baking dish.
4. Bake 45 minutes