Taken from my “Favorites” folder!…

The potato cubes are coated with oil and dry Italian seasoning, baked cooled and coated with a mayo dressing then chilled for 1 hour before serving, all amounts may be adjusted to taste, do not use bottled Italian dressing only dry packaged

This yields two 13 x 9-inch casseroles enough to feed up to 16-18 people

Ingredients:

4-1/2 pounds red potatoes, peeled and chopped into about 3/4-inch cubes (do not boil the potatoes they will bake in the oven)

1/3 cup vegetable oil

2 envelopes of dry Italian seasoning mix (use you own favorite mix)

1 large green bell pepper, seeded and chopped

green onions, chopped (use as many as desired)

2 large Roma tomatoes, chopped

6 large hard-cooked eggs, peeled and chopped

2 to 3 cups cooked cubed ham (can use more, or 8 slices bacon cooked and crumbled)

DRESSING:

1-1/2 cups mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 teaspoon garlic powder

1 tablespoon white vinegar

1 tablespoon lemon juice

1-1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 teaspoon seasoned salt, or to taste (can use white salt to taste)

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:——————————————–

Preheat oven to 350 degrees F.

Grease two 13 x 9-inch baking pans.

In a large bowl toss the cubed potatoes with oil and both packages Italian seasoning mix, then divide into the baking pans.

Bake uncovered for about 35-405 minutes or until the potato cubes are just fork-tender (watch closely you do not want to bake until very soft) cool to room temperature then transfer to a large bowl.

Add in bell pepper, green onions, chopped tomatoes, eggs and ham; toss very gently to combine.

For the dressing; in a bowl whisk the mayonnaise with remaining ingredients until smooth and well combined; pour over the salad and toss toss gently.

Refrigerate for at least 1 hour before serving.

Yield two 8×4 loaf cakes

Ingredients:

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup applesauce

1/4 cup vegetable oil

4 large eggs

1/2 cup apple juice

Instructions:————————————

Set oven to 350 degrees F.

Grease two 8 x 4-inch loaf pans.

In a large bowl combine the cake mix with dry pudding mix and all remaining ingredients; beat on low speed until combined (about 2 minutes).

Divide the batter between the loaf pans.

Bake for about 50 minutes or until cakes test don.

Plan ahead this must be chilled for at least 5 hours or until firm before topping with the Magic Shell Ice Cream Topping…

See my Magic Shell clone recipe HERE

Servings 8-10

Ingredients:

1 (9-inch) deep-dish chocolate crumb crust (purchase the extra 2-serving size)

PIE FILLING:

1 (8-ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1-1/2 cups creamy peanut butter

2 tablespoons lemon juice

1-1/2 teaspoon vanilla

1 cup heavy (35%) whipping cream (measure 1 cup before whipping)

1/2 cup chopped salt peanuts, optional

Magic Shell Ice Cream Topping

Instructions:————————————-

In a large bowl beat 1 cup whipping cream until thick; set aside for a few minutes or refrigerate until needed (do not sweeten with sugar).

In a large bowl using an electric mixer on medium speed beat the cream cheese and sweetened condensed milk until smooth (about 2 minutes) then beat in peanut butter, lemon juice and vanilla and smooth and well combined.

Fold in the whipped cream using a large spatula.

Transfer into the prepared pie crust, then sprinkle the chopped peanuts over the top.

Freeze for at least 5 hours or until completely frozen.

Drizzle the Magic Shell over the top of the frozen pie and return to freezer to harden.

Store any leftovers in the freezer.

Make this as spicy as you like by adjusting the amount of jalapeno peppers and chili flakes, a small can of drained and rinsed black beans is also a great addition to add in, and 1/2 to 3/4 pound browned ground beef may also be added in, brown the beef in the Dutch oven remove with a slotted spoon to a plate and drain fat, continue with recipe as stated adding in the ground beef back to the pot along with the tomatoes and other ingredients…

The cheese may be omitted if desired and bake for 40 minutes or until rice is tender

To make this vegetarian use water in place of the chicken broth

Servings 4-6

Ingredients:

3 tablespoons oil (can use a little more)

1 small onion, chopped

1 jalapeno pepper, seeded and chopped

3 large garlic cloves, minced

1 teaspoon crushed chili flakes

1/2 to 1 package taco seasoning mix (such as Old El Paso taco seasoning mix, or 2-4 teaspoons ground cumin)

1 cup uncooked long grain white rice

2 (10-ounce) cans Rotel diced tomatoes and green chilies, undrained (do not drain the juice)

1 cup chicken broth

1 (2-1/4 ounce) can sliced black olives

salt and fresh ground black pepper, to taste

1 cup shredded Monterey Jack cheese

Instructions:————————————–

Heat oil in a Dutch oven over medium high heat (if you don’t have a Dutch oven you can start this in a large skillet then transfer to a 2-quart casserole dish with a lid).

Add in onion and jalapeno pepper; saute for about 3 minutes.

Add in garlic and chili flakes; cook stirring for about 1 minute.

Add in rice; stir for 2 minutes.

Add in all remaining ingredients (except the shredded cheese) stir then cover and bake in a preheated 350 degree F oven for 40 minutes.

Remove from oven and stir in the cheese; return to oven uncovered for 10-15 minutes more or until the rice is tender and all liquid is absorbed.

This is a blank canvass to whatever you want to add in in, cooked cubed chicken, veggies whatever you like, all amounts may be doubled

Servings 4

Ingredients:

1 (7.25 ounce) packages macaroni and cheese (such as Kraft macaroni and cheese)

1 (10.75 ounce) can condensed cream of chicken soup, undiluted (can use cream of mushroom but the flavor will not be as good)

1/2 cup butter, divided

4 tablespoons sour cream

1 cup shredded cheddar cheese

1/2 teaspoon fresh ground black pepper, ot to taste

14 Ritz crackers, coarsely crushed (or use butter crackers of choice)

Instructions:————————————

Grease an 8 x 8 OR a 9-inch baking dish.

Cook the macaroni in boiling water until al dente; drain and transfer to a bowl.

Mix in 1/4 cup butter to the hot pasta until the butter has melted, then mix in the powdered cheese packet (do not add in the milk as directed on the box).

Mix in the condensed soup, sour cream and 1 cup shredded cheddar cheese.

Season with 1/2 teaspoon fresh ground black pepper.

Transfer to the prepared baking dish.

In a bowl combine the crushed butter crackers with 1/4 cup melted butter.

Sprinkle over the top.

Bake in a preheated 350 degrees F oven for about 22-25 minutes.

Use only jumbo muffin tins for this

Yield 12 rolls

INGREDIENTS:

3 1/2 cups white flour (US residents it is recommended to use bread flour, Canadian can use all-purpose white flour)

1 tablespoon active dry yeast

1 teaspoon sugar

3/4 cup warm water (110 degrees F/45 degrees C OR do the baby bottle wrist test)

4 tablespoons sugar

1 cup lukewarm milk (warm but not hot)

1/4 cup butter, melted and cooled slightly

1 large egg, room temperature, slightly beaten

1 teaspoon salt

melted cooled butter, for brushing on top of the dough before baking

Yield 12-14 buns

INGREDIENTS:

1 cup warm water (110 degrees F/45 degrees C or  do the baby bottle wrist test)

1 teaspoon sugar

1 tablespoon active dry yeast (do not use quick-rise yeast)

3/4 cup warm milk (warm but not hot)

4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)

1/4 cup melted shortening (I use butter flavor Crisco shortening)

1 1/2 teaspoons salt

3 1/2 cups white flour, more if needed (U.S. residents use bread flour, Canadian can use all-purpose white flour)

1 egg white

1 teaspoon water

1 tablespoon sesame seeds, optional