Roasted Red Potato Salad

Ingredients

• 2 pounds small red potatoes, quartered
• 1/4 cup olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 small red onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 1/3 cup minced fresh cilantro

Directions

• Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.
• For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.
• In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Yield: 8 servings.

Hot Buffalo Chicken Dip

Frank's Red Hot Sauce (12 oz. use all but an inch in bottom)

Bottle of Ranch Dressing (16 oz)

Cream Cheese (2, 8oz)

Chicken tenders or breasts (about $6 worth)

Sharp cheddar cheese

Boil chicken. Cool and shred.

In saucepan, combine cream cheese and ranch; stir until melted.

Layer in the following order bottom to top:

Chicken (bottom)

Hot sauce

Cream cheese mixture (top)

Bake 20 min. @ 350 degrees.

Top with sharp cheddar cheese and bake 10 min.

Serve with tortilla chips.

Paula Deen's Baked Spaghetti

Ingredients

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1 cup water
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons House Seasoning, recipe follows
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1 1/2 pounds ground beef
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar
• 1 cup grated Monterey Jack

Directions

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.