Creamed Corn and Fried Onion Casserole - The Deen Brothers Cookbook

1 (8oz) package cream cheese
1 (10oz) package frozen corn, thawed
Salt and freshly ground black pepper
1 cup canned French fried onions

Preheat oven to 350 degrees. Grease a 7-inch square baking pan or casserole dish. Spread the cream cheese evenly on the bottom of the pan. Top with corn, pressing the corn into the cheese. Season to taste with salt and pepper. Spread the onions evenly over the top. Bake for 30 minutes. 

Makes 4-6 servings.

Copycat Recipe of Hooter's Buffalo Shrimp - Top Secret Recipes

Vegetable oil for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot (This is what I used)
dash of ground pepper
dash of garlic powder
1/8 teaspoon paprika
12 uncooked large shrimp shelled and deveined
1 egg beaten
1/2 cup milk
1 cup all-purpose flour

Heat oil in a deep fryer to 375 degrees. You want the oil deep enough to cover the shrimp completely.

Combine the butter, hot sauce, ground pepper, garlic powder, and paprika in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Combine the egg with the milk in a small bowl. Put the flour into another bowl.

Dredge each shrimp in the milk mixture, then coat it with the flour. Make sure each shrimp is evenly coated. When you have coated all the shrimp with flour, let them sit for about 10 minutes in the refrigerator before frying.

Fry the shrimp in the hot oil for 7-10 minutes or until the tip of each tail begins to turn dark brown. Remove the shrimp from the oil to paper towels briefly to drain.

Beef Burgundy -Supermarket Shortcuts

12 oz dried wide egg noodles ( 6 cups)
1 -17 oz package refrigerated cooked beef tips in gravy
1/2 teaspoon dried basil crushed
1/4 teaspoon ground black pepper
1/2 cup Burgundy wine
1 1/2 cups packaged sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup frozen small whole onions
1 (10.75 oz) can golden mushroom soup

Cook noodles according to package directions; drain. Return noodles to pan; cover and keep warm.

In a large saucepan combine beef tips with gravy, basil, and pepper. Stir in soup and wine. Return to boiling; reduce heat to low. Cover and simmer for 20-25 minutes or until vegetables are tender, stirring frequently. Serve meat mixture over noodles.

Makes 5-6 servings.

Fried Mozzarella Sticks - 365 Ways to Wok

1 (12 oz) package part-skim mozzarella
2 eggs, beaten
2 tablespoons grated Parmesan cheese
1 1/2 cups Italian seasoned bread crumbs
2 1/2 cups vegetable oil
1 cup prepared spaghetti or marinara sauce, heated

Cut mozzarella into 3 1/2 x 1/2 inch strips. In a bowl, combine eggs and Parmesan cheese. Beat until blended. Place bread crumbs in a shallow dish. Dip mozzarella into egg mixture and then into bread crumbs to coat.

In a wok, heat oil over medium-high heat until temperature measures 350 degrees on a deep-frying thermometer. Fry mozzarella sticks in batches with out crowding, turning until golden brown, 3-4 minutes. Remove with a slotted spoon or skimmer and drain on paper towels. Serve with marinara sauce on the side for dipping.

Makes 4 servings.

Italian Love Cake - Cooking with Catitude

This sounds YUMMY!! This can so easily be made sugar free or low sugar. 

1 box chocolate cake mix (or 1 recipe homemade chocolate cake)
2 pounds ricotta cheese
4 eggs
1 cup sugar
2 teaspoons vanilla

Frosting:
1 small box instant chocolate pudding
1 cup milk
1 (12 oz) container Cool Whip

Mix cake according to package directions. Pour into a 9x13 pan. Mix ricotta, egg, sugar, and vanilla. Pour over cake batter. Bake at 350 degrees for 1 hour or until center is done. Mix pudding, milk in a bowl. Fold in Cool Whip. Spread on cooled cake. Chill. Keep refrigerated.

Pineapple Crescents - Cooking with Catitude

4 oz softened cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
1 cup (8 1/4 oz) crushed pineapple in heavy syrup
1 (8 count) package crescent rolls

Glaze:
1 cup confectioners sugar
1 1/2 - 2 tablespoons heavy syrup

Preheat oven at 375 degrees. In a medium bowl, combine cheese, sugar, vanilla and nutmeg. Drain pineapple, save syrup. Stir drained pineapple into cheese mixture. Unroll dough; spread 1 1/2 tablespoons of mixture on each triangle. Start at the short side and roll loosely. Place point side down on cookie sheet. Bend into crescent shapes. Bake 15-18 minutes. Remove from pan and drizzle glaze over tops.

For the glaze: mix confectioners sugar with enough reserved syrup from pineapple to make a glaze.

Banana Flip Cake - Northwest Savings Bank Recipes

1 yellow cake mix (or one recipe homemade yellow cake)
2 boxes banana cream pudding
1 (8 oz) whipped topping
6 maraschino cherries, halved

Prepare cake by box directions. Let cool. Crumble cooled cake into 9x 13 dish. Prepare pudding according to package directions. Spread prepared pudding on top of cake . Top with whipped topping and dot with cherries. Refrigerate, cover for 1 hour before serving. 

Makes 12 servings.