Green Pea Salad

• 1/3 cup Sour Cream
• 1 Tablespoon Mayonnaise
• Salt And Pepper (to taste)
• 1 Tablespoon White Vinegar
• 4 cups Frozen Green Peas, Almost Totally Thawed
• 1 slice ham diced or 1/2 pound bacon cooked crisp and chopped
• 1/2 Small Red Onion, Sliced Thin (or chopped)
• 1 1/2 cup Cheddar Cheese diced into small cubes

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Taste for season. Add dill or parsley if you wish.

Mix Salad ingredients together gently. Add dressing. Cover with plastic wrap and refrigerate a few hours before serving

Pumpkin Dump Cake

• 1 can (15.5oz) pumpkin
• 1 can (12oz) evaporated milk
• 3 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 1/2 cup unsalted butter (melted)
• 1 cup chopped pecans
• 1 package yellow cake mix

Preheat oven to 350 ºF. Grease and flour, or spray with baking spray with flour, 9X13 pan. In a bowl, combine pumpkin, milk, eggs, sugar salt and pumpkin spice. Pour into prepared pan. Gently sprinkle the cake mix powder over the pumpkin mixture and top with chopped pecans. Drizzle the melted butter over the cake mix/pecan layer. Bake 50 minutes if the topping it's getting too brown after 30 minutes cook time, cover with foil for the remaining bake time. Remove from oven. Make sure you remove the foil if you've used it. Cool completely.

Creamy Cole Slaw

• 1 (14oz) package coleslaw mix
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup sugar
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery Salt

Place slaw mix in large bowl. In a small bowl combine remaining ingredients, stir until well blended. Pour over slaw mix. Toss to coat. Refrigerate.  (approx 6 servings)

Shrimp Spread

• 3 8oz packages of cream cheese
• 1 can tomato soup (zesty tomato soup is great if you can find it otherwise a few dashes of Tabasco, to taste, will zest it up for you)
• 3-4 cans tiny broken shrimp or 1-2 cups frozen salad shrimp thawed works as well
• 1/2 cup minced onions
• 1 teaspoon season salt
• 1 teaspoon celery salt
• 1 1/2 teaspoon Worcestershire sauce

In a medium sauce pan, with the burner set to low, melt cream cheese and tomato soup stirring until well combined and smooth - do not let this sit or it will burn. Once the consistency is smooth mix in remaining ingredients. Pour into serving container (or air tight container if making in advance) and allow to cool completely in refrigerator (This will keep up to a week).  Serve on crackers or baguettes.