Yum-Yum Sisters' Recipes
YUM YUM'S CRAB & SHRIMP CASSOLET 1-1/2 lbs. Crabmeat, preferably lump 1-1/2 lbs. Fresh large or extra large shrimp one half each:  red, yellow and orange bell peppers one-half onion, chopped (small dice) 1/3 cup chopped fresh parsley 1-1/2 cups mayonnaise 10 ounce frozen Petite peas 2 cups cooked rice (regular, Jasmine or saffron) 1/4 cup white wine juice of one-half lemon salt, pepper and Old Bay Saute the peeled raw shrimp in a little butter and oil until half done; set aside.  Saute the peppers and onions, seasoning with some salt and pepper.  Combine mayo, lemon juice, and wine.  Add pepper mixture, and parsley.  Fold in the rice and peas.  Season generously to taste with Old Bay. Gently fold in the crab and shrimp.  Place in a lightly greased 13 by 9-inch casserole and cover. Refrigerate 8 hours or overnight.  (We sprinkle a combination of paprika and Old Bay on top before baking.) Bake at 350 degrees for 1 hour.  Serves 10-12. YUM-YUM CHOCOLATE LIQUEUR CAKE one 18.25 ox. Box yellow cake mix one 3.9 box of INSTANT chocolate pudding mix 1 cup (or a little less) vegetable or canola oil 3/4 cup water 3 large eggs 1/4 cup either coffee flavored liqueur or Chambord (I like Chambord better!) 1/4 cup vodka Glaze: 1 cup white sugar one-half cup butter 1/4 cup hot water 2 Tablespoons coffee liqueur or Chambord 2 Tablespoons vodka   Preheat oven to 350 degrees.  Grease and flour a 10 inch Bundt pan. We use cocoa instead of flour. In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, and 1/4 cup vodka. Mix well and pour into greased Bundt pan.  Bake in a preheated oven for 50-60 minutes, or until cake tests done.  Pour the glaze over the hot cake while still in the pan.  Let cake sit for at least 30 minutes until removing.  For Glaze: In a small saucepan, combine sugar, butter and 1/4 cup hot water.  Bring to a boil and cook for 1 minute.  Remove from heat and stir in the liqueur and vodka. * This is an amazing moist cake that has no hint of a cake mix.  The leftover cake stayed moist as could be for 8 days after baking!
YUM YUM SISTERS' HOLIDAY PUMPKIN DIP   2 cups canned pumpkin puree (1 regular size can) 1 package (8 ounces) cream cheese, slightly softened or cold 1 cup dark brown sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice or a dash of nutmeg PREPARATION: Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. (I use a food processor) Refrigerate a few hours or overnight. Serve with thin (Anna's) gingersnaps and/or graham crackers. Scoop out a small pumpkin and fill with this dip for a nice presentation.