This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Servings 6-8

INGREDIENTS:

(8 ounce) package cream cheese, very soft

1 teaspoon dried Italian seasoning

1 garlic clove, minced

1-1/2 cups shredded mozzarella cheese,divided

1-1/2 cups  prepared pizza sauce (or use your own favorite)

1 cup chopped pizza pepperoni slices (or use as much as you like)

pickled jalapeno slices (use as much as you like)

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

Servings 8

INGREDIENTS:

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

5 large garlic cloves, peeled

1/3 cup butter

1/3 cup heavy (35%) whipping cream, warmed

1/3 cup grated Parmesan cheese

salt, to taste

fresh ground black pepper, optional

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

Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

1-2/3 cups uncooked elbow macaroni

1  (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

Plan ahead there is a 4 hour chilling time before serving, the longer the better!

Yield about 3 cups

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1 cup sour cream

1/4 cup mayonnaise

2 garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped (or can use canned pickled jalapenos)

1 (15 ounce) can whole kernel corn, drained (hand-squeeze to remove all excess moisture)

8 bacon strips, cooked and crumbled

hot sauce, to taste

fresh ground black pepper, to taste

crackers or chips or fresh vegetables

This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving

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).

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

2 -1/2 pounds cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained

1 cup frozen peas, thawed

1 small celery ribs, finely diced

4 green onions, finely chopped

1 1/2 cups finely cubed cheddar cheese

4 -5 hard-boiled eggs, chopped ( more eggs sliced in wedges to garnish around the bowl if desired)

1/2 cup chopped sweet pickles ( optional, or sliced sweet sandwich pickles)

Dressing:

6 tablespoons sweet pickle relish

3/4 cup prepared ranch salad dressing

3/4 cup mayonnaise  OR  use 1/4 cup each mayonnaise and sour cream, OR 1/2 cup salad dressing 1/4 cup each mayonnaise and sour cream,

1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder

1/2-1 teaspoon garlic powder ( optional but good to add in)

salt & freshly ground black pepper ( to taste, I use seasoned salt)

INSTRUCTIONS:———————————————

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.

In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder;mix well then add to macaroni mixture; toss to coat then season with salt and pepper.

Mix in chopped sweet pickles.

Season with more salt and black pepper to taste.

Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).

You will also find this recipe on Recipezazz.com

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.

You will also find this recipe on Recipezazz.com