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.

Posted on recipezazz.com

Taken from my ‘Favorites” folder!

Servings — this makes about 5 cups

INGREDIENTS:

2 cups sour cream

1 (16 ounce) can refried beans

1 (4 ounce) chopped green chilies

1 large garlic clove, minced

1 envelope dry Hidden Valley Fiesta Ranch Dip Mix

2 cups shredded Mexican cheese blend divided (can use more)

hot sauce, to taste

toppings (use all or as desired) — sliced ripe olives, chopped, pickled jalapeno rings, chopped tomatoes, chopped green onions and shredded lettuce

tortilla chips

INSTRUCTIONS:——————————————–

In a shallow 1-1/2-quart microwave-safe dish combine the sour cream with beans, green chilies and dip mix.

Stir in 1 cup shredded cheese and hot sauce to taste.

Cover and microwave on high for 2 minutes; remove and stir until smooth.

Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended.

Sprinkle with remaining cheddar cheese.

Top with desired toppings.

Serve with tortilla chips.

You will also find this recipe on www.recipezazz.com

Servings 10

INGREDIENTS:

Salad:

1 iceberg lettuce, chopped

1 small English cucumber, peeled, halved and sliced

3 medium tomatoes, chopped

2 medium ripe avocados, peeled and sliced

2 large green peppers, chopped

1 red onion, chopped (or can use 3-4 green onions, chopped)

2 cups crushed tortilla chips

1 cup canned sliced black olive, well drained

1-1/2 cups shredded cheddar cheese

You will also find this recipe on Recipezazz.com

This is for serious garlic lovers and the chicken bakes out so moist and tender!

Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is only optional, double all ingredients for more than four breasts and adjust the amount of garlic to suit taste, for the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly

1/3 cup butter, melted

2 tablespoons minced garlic ( can use more or less)

2 teaspoons garlic powder, divided (garlic lovers can use more)

1/2 teaspoon seasoning salt

3/4 cup dry bread crumbs

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon ground black pepper (or to taste)

1/4 teaspoon cayenne (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese)

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F (oven rack to lowest position).

Place a rack into a baking dish.

In a bowl combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and seasoned salt.

In another bowl combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder, coarse ground black pepper and cayenne

Dip chicken in butter mixture; then in crumb mixture pressing down with fingers to adhere the coating to the chicken.

Place coated chicken on the rack.

Bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time.

Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Servings 4

INGREDIENTS:

4 (1/2-cup) scoops vanilla ice cream

1 cup frosted cornflakes, crushed

1/4 cup sugar

1/2 teaspoon ground cinnamon

honey (use as much as you like)

Cooked chicken or ground beef may be added, serve this with Mexican rice

Amounts may be doubled

Servings 4

INGREDIENTS:

1-1/2 cups crushed nacho tortilla chips, divided

1 (15 ounce) can spicy chili with beans

1 (4 ounce) can chopped green chilies

1 cup sliced ripe olives, drained, divided (can use more)

3/4 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 (4-1/2 ounce) jar sliced mushrooms, well drained

4 green onions, chopped

shredded lettuce (use as much as you like)

Taken from my “Favorites” folder!

This may be completely assembled then refrigerated until ready to serve, make the bacon in advance and warm in the microwave when ready to add to the dip

Servings 10

INGREDIENTS:

1 (8 ounces) package cream cheese, softened

1 (3 ounce) package cream cheese softened

1-1/3 cups sour cream

5 green onions, chopped

4 medium plum tomatoes, chopped

1 medium green bell pepper, chopped

1 (16 ounce) jar medium or spicy picante sauce OR taco sauce

2 cups shredded Mexi blend cheese OR shredded cheddar cheese

pickled jalapenos (use as much as you like)

canned sliced black olives, drained (use as much as you like)

bacon, cooked and crumbled (use as much as you like)

tortilla or nacho tortilla chips