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.

Breakfast Muffins

Ingredients:

1 (1-lb.) package ground pork sausage 
                        
3 cups all-purpose baking mix 
(Bisquick)

1 1/2 cups (6 oz.) shredded Cheddar cheese                         
3/4 cup water

1 (10 3/4-oz.) can condensed cheese soup

Directions:

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain

    and cool.

2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in

    center of mixture.

3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry

    ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of

    cups.

4. Bake at 375° for 20 to 25 minutes or until lightly browned.

Makes 15 muffins

                  

Firehouse Crackers

• 1/2 cup Canola Oil
• 3 tablespoons Crushed Red Pepper Flakes
• 1 pack Ranch Dressing
• Place 2 sleeves of Saltine Crackers in a bowl with a lid or a large zip lock baggie.

Pour mixture over crackers and turn and shake gently until most of it is spread around on the crackers. If you make them in the morning and turn every hour or so they should be ready to eat in the afternoon. All of the Oil, Ranch Dressing and Crushed Red Pepper Flakes will be absorbed into the crackers.

Spinach Dip

MAKES 4 cups dip

PREP TIME: 10 Minute(s)

CHILL TIME: 2 Hour(s)

INGREDIENTS

1 package (10 oz.) baby spinach, chopped  or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional)

PREPARATION

Everyone Loves Our Dip! Here's How We Make It:

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.

Baked Tortilla Chips

Ingredients

• 
  
• Cooking spray
• 3 sun-dried tomato basil tortilla wraps
• 3 garden spinach herb tortilla wraps
• Olive oil
• Salt and pepper

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.

On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced.Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.