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.

Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob”!

Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state 

Servings 6

INGREDIENTS:

4 medium russet potatoes, peeled and quartered

1 large egg, lightly beaten

3 teaspoons salt, divided

1-3/4 to 2 cups all-purpose flour

about 3 quarts water

pasta sauce or alfredo sauce

INSTRUCTIONS:———————————————-

Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

Transfer to a bowl then mash until very smooth.

Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining  mashed potatoes for another use) cool the mashed potatoes slightly.

Stir in egg and 1 teaspoon salt.

Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

Turn onto a lightly floured surface; knead 15 times.

 Roll into about 1/2-inch -wide ropes.

Cut ropes into 1-inch  pieces.

Press down with a lightly floured fork.

In a large saucepan bring about 3 quarts of  water and remaining 2 teaspoons  salt to a boil.

Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

Remove with a slotted spoon.

Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).

You will also find this recipe and more of my favorites on Recipezazz.com

I have been making this for years and still enjoy it, it’s a pretty simple recipe and you can adjust all amounts to your taste

You could use olive oil but the flavor may be overpowering, I recommend to use a mixture of cooking oil and butter, I most usually make the spaghetti a day ahead and refrigerate

Servings 4

INGREDIENTS:

1 (8 ounce) package uncooked thin spaghetti

6 large garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to taste

3 tablespoons vegetable or canola oil

3 tablespoon butter

1/3 cup minced fresh parsley, or to taste

salt and pepper, to taste

fresh grated Parmesan cheese

I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6

INGREDIENTS

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

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

For garlic mushrooms saute 2-3 cloves minced garlic in the butter before adding in the flour

Servings 6-8

INGREDIENTS:

3 pounds sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup all-purpose flour

2-1/2 cups milk

1 cup evaporated milk

1 teaspoon salt, or to taste

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————

Place mushrooms in a large saucepan; cover with water, then bring to a  boil stirring.

Reduce heat, cover and simmer for 3 minutes or until  tender; drain very well

In a Dutch oven, melt butter.

Stir in flour until smooth, then gradually add milk and evaporated milk; bring to a boil stirring or whisking constantly until thickened (about 2 minutes).

Stir in salt and mushrooms; cook and stir over medium heat for 3-4 minutes or until heated through.

Season with black pepper and more salt if needed.

Taken from my “Favorites” folder!

Servings 2-4

INGREDIENTS:

1 peeled eggplant, cut into 1/2-inch-thick slices (about 1 1/4 pounds)

1 large onion, chopped

1/2 teaspoon dried Italian seasoning

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

seasoned salt and fresh ground black pepper, to taste

1 (8-ounce) package sliced mushrooms

1 (8-ounce) can tomato sauce, divided

2 cups shredded mozzarella cheese, divided

1/4  cup fresh grated Parmesan cheese

INSTRUCTIONS:——————————————–

Grease a 1-1/2 quart baking  dish.

Arrange the eggplant slices onto a rack fitted in a baking sheet then season lightly with salt on both sides then allow to sit for 30 minutes or a little longer.

Preheat oven broiler.

Broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Heat oil in a large skillet (use enough oil to coat the bottom of the skillet).

Add onion Italian seasoning, garlic, chili flakes and mushrooms; cook stirring mixture (about 7 minutes) until tender and all the liquid from mushrooms has evaporated, then season with seasoned salt and pepper to taste.

Spread half of mushroom mixture in bottom greased baking dish.

Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup tomato sauce and 1 cup mozzarella.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices, then top with remaining tomato sauce.

Cover and bake in a preheated 375 degree F oven for 1 hour.

Sprinkle with remaining 1 cup mozzarella and Parmesan.

Bake uncovered, 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

Posted on www.recipezazz.com

No precooking the noodles for this recipe they will cook in the sauce!

If desired brown 1/2 pound Italian sausage meat with the onion and garlic before adding in the sauce, don’t omit the water or the noodles will not soften

Servings 4-6

INGREDIENTS:

oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed pepper flakes

1 (26 ounce)  jar tomato-and-basil pasta sauce (or use your favorite)

1/2 (12 ounce) package extra-wide egg noodles

1 cup water OR beef broth

salt and fresh ground black pepper, to taste (also to season ricotta mixture)

3/4 cup low-fat ricotta cheese

1 3/4 cups shredded Kraft Italiano cheese, divided

2 tablespoons  fresh grated Parmesan cheese

INSTRUCTIONS:———————————————

In a large skillet cook onion in oil  over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired).

Add in garlic and chili flakes; cook for about 1-2 minutes.

Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).

Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons  parmesan cheese, then season with alt and pepper.

Drop by heaping tablespoonfuls over pasta.

Sprinkle with remaining 1 cup Italiano cheese.

Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted.

Remove from heat, and let stand 5 minutes

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

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

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.

You will also find this recipe on Recipezazz.com