Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

Reduce the fat by using fat-free condensed milk and 2% milk

8 (1/2-cup servings)

INGREDIENTS:

2 1/2 cups half and half cream, divided

2 large egg yolks

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract

1 (14-ounce) can sweetened condensed milk

2/3 cup crushed peppermint candies (about 25 candies)

red food coloring (optional)

INSTRUCTIONS:——————————————————

In a saucepan combine 1-1/4 cups light cream with the egg yolks over medium heat; cook stirring  constantly until mixture is slightly thick and coats the back of a spoon (about 8 minutes, do not boil) cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups light cream, vanilla, peppermint extract and condensed milk in a large bowl, then mix in food coloring until you have reached a desired light pink shade.

Cover and chill completely.

Stir in crushed candies.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

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Taken from my “Favorites” folder!

This may be made up to 2 days ahead covered and refrigerated until ready to serve, allow to sit at room temperature for 30 minutes before serving

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

1/2 teaspoon cayenne pepper, or adjust to taste

2 tablespoons olive oil

1 garlic clove, minced (can use more)

2 tablespoons fresh lemon juice

1 (4.25-ounce) can chopped black olives

1/2 cup chopped pimiento-stuffed olives

salt and fresh ground black pepper, to taste

crackers or pita chips

INSTRUCTIONS:—————————————

Stir together first 5 ingredients until smooth and well blended.

Mix in olives, then season with salt and pepper.

Serve with crackers.

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For a nice presentation place an egg half in a small fancy cupcake paper or foil liner

Servings 24

INGREDIENTS:

12 hard-boiled eggs (I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)

1/2 cup mayonnaise (I like to use half salad dressing and mayonnaise)

2 tablespoons milk OR half-and-half cream

1 teaspoon dried parsley flakes

1 green onion, finely chopped

1/2 teaspoon ground mustard powder

1/8-1/4 teaspoon dried dill weed (or to taste)

1/4 teaspoon salt (or to taste, I use seasoned salt)

1/4 teaspoon paprika (a little more for dusting the eggs)

1/4 teaspoon garlic powder

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————-

Slice the eggs in half lengthwise; remove the yolks, and set whites aside.

In a small bowl mash yolks well with a fork leaving no small lumps.

Add next 10 ingredients (adjusting to suit taste) mix well to combine.

Spoon or pipe egg yolk mixture evenly into the whites.

Sprinkle with paprika.

Cover tightly with plastic wrap.

Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

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The lasagna rolls and the sauce are cooked in the microwave!

Yield 8 lasagna rolls

INGREDIENTS:

8 uncooked lasagna noodles, cooked then rinsed under cold water

oil, as needed

1 small onion finely chopped

1 (8-ounce) package fresh sliced mushrooms

1 (6-ounce) package fresh baby spinach

3 garlic cloves, minced

2 cups shredded Kraft 4-Cheese Italiano blend cheese divided

1/2 cup ricotta cheese

1/4 cup minced fresh basil, divided

1/2 each seasoned salt and fresh ground black pepper

1/2 teaspoon cayenne pepper

Sauce:

1 tablespoon red wine vinegar

1/2 teaspoon each seasoned salt and freshly ground black pepper

2 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (7-ounce) bottle roasted red bell peppers, undrained

INSTRUCTIONS:——————————————-

Heat oil in a large nonstick skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet) add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender.

Remove from heat and stir in 1 cup 4-cheese blend, ricotta, 2 tablespoons basil, 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper and cayenne.

For the sauce;,place vinegar and remaining ingredients in a blender; process until smooth.

Place cooked noodles on flat surface; spread about 1/4 cup cheese mixture over each noodle, then roll up noodles jelly-roll fashion starting with short side.

Place the rolls, seam sides down in a shallow 2-quart microwave-safe dish.

Pour 1/4 cup sauce over each roll and cover with heavy-duty plastic wrap; microwave on HIGH 5 minutes or until thoroughly heated.

Sprinkle with remaining 1 cup shredded Italiano 4-cheese blend (can use more cheese if desired) place back in microwave for about 1 minute to melt the cheese.

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Taken from my “Favorites” folder!

Servings 10-12

INGREDIENTS:

1 (12-ounce) package wide egg noodles, uncooked

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 to 1-1/2 cups sugar

4 large eggs

1 (20-ounce) can crushed pineapple in juice, drained

1/2 cup butter or margarine, melted and divided

3 cups Kellogg’s Frosted Flakes cereal, coarsely crushed

1-1/2 teaspoons ground cinnamon

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook egg noodles according to package directions; drain and set aside.

Using an electric mixer mix cream cheese and next 3 ingredients until smooth and well combined (start with 1 cup of sugar).

Stir in pineapple (add in more sugar is needed).

Stir together the cooked egg noodles with 1/4 cup melted butter, and cream cheese mixture.

Transfer into baking dish.

Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.

Bake at 45 to 50 minutes or just until set.

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There is enough sauce for 8 ounces of uncooked pasta

INGREDIENTS:

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1-1/3 cups 1% low-fat milk

1 cup freshly grated Parmesan cheese

2 tablespoon reduced-fat cream cheese(can use more)

1/2 teaspoon seasoned salt

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Melt butter in a medium saucepan over medium heat.

Add garlic; cook 1 minute, stirring frequently.

Stir in flour, then gradually add milk stirring with a whisk; cook about 4 minutes or until mixture thickens, stirring constantly.

Add in Parmesan cheese,  cream cheese, and salt, stirring with a whisk until cheeses melt.

Season with black pepper to taste.

Toss sauce with hot pasta.

Serve immediately.

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Servings 6

INGREDIENTS:

3 hamburger (or can use hot dog buns)

1 small onion, chopped

3/4 pound Italian sausage links, casings removed(mild or spicy)

6 large eggs

1 cup light cream or milk

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

1/4 cup fresh flat-leaf parsley, chopped

2-1/2 cups shredded Swiss cheese, divided

INSTRUCTIONS:——————————————————

Preheat oven to 350 degrees F.

Butter an 13 x 9-inch baking dish.

Tear the buns into large pieces and place in the dish; set aside.

Heat the oil in a large skillet over medium-high heat (use as much oil as desired) add the onion and cook for 2 minutes.

Add the sausage meat to the skillet; cook breaking up the sausage with a wooden spoon until no pink remains (about 10-12 minutes).

In a large bowl whisk together the eggs, light cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Stir in the cooked sausage and onion along with the parsley and 1-1/2 cups of the shredded Swiss cheese.

Pour the mixture over the buns,pressing with a spatula or spoon to submerge them in the cream.

Sprinkle with the remaining 1 cup of shredded heese.

Bake until the eggs are just set ( about 30-35 minutes).

Let cool for 5 minutes before serving.

Yield 8 rolls

INGREDIENTS:

8 lasagna noodles, cooked

4 cups prepared marinara sauce

2 cups shredded mozzarella cheese

Filling:

olive oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1 (8-ounce) package sliced mushrooms, coarsely chopped

4 cups packed fresh baby spinach

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

1/2 teaspoon cayenne pepper, or to taste

2 tablespoons minced fresh basil

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking  dish.

Spread 2 cups of marinara sauce into bottom of the baking dish; set aside.

Heat oil in a a medium skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet)..

Add onion, chopped mushrooms, spinach, and 3 garlic cloves; cook 5 minutes or until onion and mushrooms are tender; transfer to a bowl

Mix in mozzarella, ricotta and Parmesan cheese, 2 tablespoons basil and cayenne, then season with seasoned salt and pepper to taste.

Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.

Place the rolls, seam sides down in baking dish.

Pour remaining 2 cups of sauce over the top.

Bake covered with foil for 30 minutes.

Remove from oven then sprinkle with 2 cups of mozzarella cheese; return to oven for another 10-12 minutes.

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Prepare the dressing from a dry mix, do not use the bottled, do not prepare the dressing mix using salad dressing use only mayonnaise or you will run the risk of a watery salad

Plan ahead there is a 6 hour chilling time for the salad

INGREDIENTS:

3 pounds medium russet potatoes, peeled (leave whole do not slice)

1 celery stalk, finely diced

6 sliced green onions

1 tablespoon Dijon mustard

1-1/2 cups prepared ranch dressing (made from Hidden Valley package mix, can use more)

3 tablespoons fresh chopped parsley

salt and fresh ground black pepper, to taste

hard-cooked eggs, peeled and quartered (use one egg for each plate)

lettuce leaves, as needed

INSTRUCTIONS:—————————————

In a large pot cook the potatoes for 10 to 15 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly.

Chop the potatoes into small cubes.

In large bowl combine chopped potatoes with celery, green onions and parsley.

In a  bowl combined the Dijon mustard with the prepared ranch dressing until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated.

Season with salt and pepper to taste.

Cover and refrigerate for at least 6 hours (overnight is best).

To serve; line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad.

Lightly sprinkle with paprika.

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