Cornbread Dressing

Cornbread Dressing
  • 2 19 oz boxes of Martha White – White Cornbread Mix
  • eggs
  • Milk
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 stalks of celery, diced
  • 2 lbs ground meat
  • 1 rotisserie chicken
  • 1 can of cream of celery soup
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 32 oz of chicken broth, or more depending on the consistancy you want
  • 7 green onions
  • Tonys
  • Salt
  • Pepper
  1. Make the cornbread according to the instructions on the box with the milk and eggs, this should make 2 9 x 13 pans of cornbread, it's best to do this ahead of time so that the cornbread has time to dry out so it will soak up the flavors.
  2. Preheat the oven to 350 degrees.
  3. Add the diced onions and bell peppers to a large saucepan with some oil and cook over medium heat until softened.
  4. Add the ground meat to the pot and cook until browned.
  5. Strain off the grease and add the meat to a very large roaster pan.
  6. Pull the rotisserie chicken and add the meat to the pan.
  7. Crumble both pans of cornbread into the pan.
  8. Add the soups, green onions, and ½ of the chicken broth and stir until well combined.
  9. Put it in the oven for 1 - 1½ hours stirring every 15 mins or so adding salt, pepper, Tonys to taste, also adjusting the consistency by adding more chicken broth.
  10. It should have a gummy consistency and you will probably use the whole 32 oz, carton of chicken broth.
  11. Serve hot with brown gravy on top.


Cheesy Mashed Potatoes

Cheesy Mashed Potatoes
  • 2 pounds of potatoes, peeled and cut into small chunks
  • ¼ cup of unsalted butter
  • 2 oz of cream cheese, cubed
  • 1 5 oz can of evaporated milk
  • 1 tsp of salt, or to taste
  • ¼ tsp of white pepper, or to taste
  • ¼ tsp of Tonys, or to taste
  • 2 green onions, diced
  • 2 cups of shredded medium cheddar cheese, divided
  • 2 slices of cooked, crispy, crumbled bacon, optional
  1. Preheat the oven to 350 degrees.
  2. Boil potatoes until fork tender, then drain.
  3. In a large bowl add the butter and cream cheese and mash.
  4. Stir in the evaporated milk, green onions, salt, pepper, Tonys and ½ of the cheddar cheese.
  5. Move the contents to a buttered dish.
  6. Cover and bake at 350 degrees for about 30 minutes.
  7. Top with the remaining cheese and crumbled bacon then return to the oven uncovered to melt the cheese.
  8. Serve hot.
Any type of potatoes will do for this recipe. I used a mixture of a few different types.


Chili Cheesy Dip

Chili Cheesy Dip
  • 15 oz can of Wolf brand canned chili w/beans
  • 2 8 oz blocks of cream cheese, softened
  • 2 cups of cheddar cheese, shredded
  • 1 pound of bacon
  • 4 whole green onions, diced
  1. Preheat the oven to 350 degrees.
  2. Cut the pound of bacon into one inch pieces with scissors or a knife.
  3. Add the bacon pieces to a pot and cook over medium heat until crispy, drain with paper towels and let cool.
  4. In a bowl mix together the cream cheese, chili, cheddar cheese, green onions, and crumbled bacon until well combined.
  5. Pour into a pie pan and bake for 20 mins or until bubbling at the sides.
  6. Serve hot with chips or crackers.


Corn Casserole

Corn Casserole
  • 1 cup of butter
  • 3 eggs, beaten
  • 2 pks of jiffy cornbread mix
  • 2 cans of corn, drained
  • 2 cans of cream style corn
  • 2 cups of sour cream
  • Tonys to taste
  • Red Pepper flakes to taste
  1. Preheat the oven to 350 degrees.
  2. Grease a large pan.
  3. In a large mixing bowl mix all ingredients together.
  4. Move to the pan and cook uncovered for about an hour or until a toothpick comes out clean.


Cheesy Rice And Corn Casserole

Cheesy Rice And Corn Casserole
  • 2 8 oz boxes of yellow rice, preferably Zatarain's New Orleans Style
  • ½ stick butter
  • 2 cans mexicorn, undrained
  • 3 tbls chopped jalapenos
  • 2 cans of cream of celery
  • 4 cups shredded pepper jack cheese - 2 cups for inside casserole, 2 cups for top
  • Seasoning - Tonys, garlic salt, red pepper flakes to taste
  1. Cook rice as directed.
  2. *Save half the cheese to cover the top of casserole*
  3. Mix together all ingerdients in large pan.
  4. Sprinkle rest of cheese on top.
  5. Cook in oven for 30 min at 350, uncovered.


Sweet Potato Crunch

Sweet Potato Crunch
  • 3 - 40 oz cans of sweet potatoes, well mashed
  • 1 cup sugar
  • 3 tbls of cinnamon
  • 3 tbls of butter
  • 2 cups pecans, chopped
  • ½ cup flour
  • 1 stick of butter
  • 2 cups of brown sugar
  1. Mix mashed sweet potatoes with rest of filling ingredients and spread in large pan
  2. mix topping ingredients together and spread on top of filling
  3. Add a few pats of butter on top
  4. Put in oven uncovered at 350 for 30 min.


White American Mac And Cheese

White American Mac And Cheese
Mac And Cheese
  • 16 oz of large elbow macaroni
  • 4 tbls of butter
  • 2 tbls of flour
  • 1 tbls of dried mustard
  • 1 tsp of paprika
  • ½ tsp of salt
  • 1 tsp of Tonys
  • 4 cups of milk
  • 2 pounds of white american cheese, shredded
  • ¾ cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 6 pats of butter
  1. Preheat oven to 400 degrees
  2. Grease the serving pan
  3. Boil the macaroni as directed and set it aside.
  4. Melt 4 tbls of butter in a large sauce pan or pot, stir in the flour and mustard whisking constantly for about 5 mins.
  5. Slowly stir in the milk, paprika, Tonys, and salt and simmer for about 10 mins.
  6. Add ¾ of the cheese into sauce little by little until melted thoroughly.
  7. Stir in the macaroni until well combined and pour into the serving pan.
  8. Add the remaining ¼ of cheese evenly on top.
  9. Toss the bread crumbs with the Parmesan and sprinkle evenly on top then add the pats of butter evenly across the dish.
  10. Cook for 20 mins uncovered.
If white american cheese isn't available you can use creamy white cheddar.


Crawfish Cornbread

Crawfish Cornbread
Prep time: 
Cook time: 
Total time: 
  • 2 cups yellow cornmeal
  • 2 tsps baking soda
  • 3 tsps salt
  • 2 tsps Tony's
  • 4 eggs
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 3 stalks of celery, diced
  • 1 cup of oil
  • 2 cups of cheddar cheese, shredded
  • ¼ cup of jalapeno peppers, diced
  • 2 15 oz cans of cream style corn
  • 2 lbs of crawfish tails
  1. Pre-heat to 375 degrees.
  2. Mix all ingredients in bowl.
  3. Pour into a 9 x 13 pan.
  4. Bake covered for 1:15 to 1:30 minutes or until a toothpick comes out clean.