POTATO SALAD

This recipe makes a lot of potato salad. If you do not need this much then just adjust it down to what ever you need to make.

5 Lb. Bag Potatoes, peeled and diced
3/4 Quart Jar Kraft Mayo or Great Value Brand(Walmart)
2 Large Diced Onions
8 Eggs, peeled, boiled and diced
11/2 Cups Bread and Butter Pickles

Dressing:
1/4 Teaspoon Celery Salt
2 Tablespoons Mustard
4 Tablespoons White Sugar
21/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Small Can Evaporated  Cream

Mix all the dressing ings. together in a medium bowl. Cook potatoes and drain off water. Mix potatoes, mayo, onions, boiled eggs and pickles together. Pour the dressing over the mixture and mix well. Ref. until read to serve. I like to add a little of the pickle juice to my potato salad and can also add bread and butter pickle juice to your cole slaw. Make a real good flavor.

WHITE CHOCOLATE MARSHMALLOW BARS

1st. Layer:
1 Box Vanilla, White or Yellow Cake Mix
1 Egg
1Teaspoon Vanilla Extract

2nd. Layer:
2/3 Cup Marshmallow Creme
2/3 Cup Peanut Butter
1 Can(14)oz. Sweetened Condensed Milk
1 Teaspoon Vanilla Extract

3rd. Layer:
1 (12)oz. Bag White Chocolate Chips

4th. Layer:
1/4 Cup Butter or Marg. (half stick)
1/3 Cup White Chocolate, can use 2 squares of white chocolate or chips
2 Cups Powdered Sugar
2 Tablespoons Cream or Milk or Coffeemate Vanilla Coffee Creamer
1/2 Teaspoon Vanilla Extract


Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.

1st. Layer:
Place stick of butter into a large bowl and microwave until the butter is softened or lay it out and let it become room temp. Add cake mix, egg, and vanilla extract to the softened butter mix and mix with a spoon or on low on a mixer. It will look like thick cookie dough. If it will not combine together then add 1 to 2 tablespoons water to it. Mix again. Press dough  into the cake pan.

2nd. Layer:
Place marshmallow creme, peanut butter, condensed milk and vanilla extract into a large bowl and mix until well combined. Pour over the dough.

3rd. Layer:
Sprinkle the white chocolate chips evenly over the top of the marshmallow and peanut butter layer. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while it cools. Don’t overbake. You want these gooey.

Topping:
In a medium bowl put the white chocolate and butter and melt in  microwave in 30-50 second increments, removing from the heat and stirring and re-microwaving until melted and smooth. Do not let scorch. Add the powdered sugar, cream and vanilla extract and stir until smooth and semi-pourable. For thicker frosting, use less cream and more powdered sugar. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top or you can just coat all of them with the frosting, ever how you like to. Allow to cool before sliceing them.

WHITE CHOCOLATE RUM CAKE

1 (3.3oz.) Box Instant White Chocolate Pudding Mix
1 Box Yellow Cake Mix
4 Eggs
1/2 Cup Cold Water
1/2 Cup Veg. Oil, use a name brand for this
1/2 Cup Amaretto Liqueur
1/4 Teaspoon Almond Extract
1/2 Cup Butter not marg.
1/4 Cup Water
1 Cup White Sugar
1/2 Cup Amaretto Liqueur
1 (16oz.) Can Vanilla Frosting
1/4 Cup Blanched Slivered Almonds

 Preheat oven to 350 degrees. Spray a 10 inch non-stick Bundt pan.
 In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven, and use a fork to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly   drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.

 To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
 Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Sit aside.
 Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

STRAWBERRY CREAMY DESSERT

1 Can Strawberry Pie Filling 1 (20) oz Can Crushed Pineapple
1 (8) oz Cool Whip
1 (14) oz Can Sweetened Condensed Milk
2-3 Fresh Strawberries, sliced

Drain pineapple well and mix w/ pie filling. Add condensed milk and stir. Fold in Cool Whip until well combined. Will be a little runny. Chill overnight to set. Garnish with sliced berries.

PIZZA BURGERS

1 Lb. Ground Chuck
8 oz. Pizza Sauce
1 Cup Mozzarella Cheese
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Brown meat in skillet and drain fat. Add sauce and seasonings and simmer 3-4 minuets. Sprinkle with cheese, cover and cook until cheese melted. Serve on buns with extra cheese if you like.

EASY CHEESE STICKS

12 Pieces String Cheese
12 Egg Roll Wrappers
Oil for deep-frying
Marinara or spaghetti sauce for dipping

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

PAMESAN ROASTED RED POTATOES

3-4 Medium Red Potatoes, cut into small wedges
3 Tablespoons Olive Oil
1/4 Cup Parmesan Cheese, fresh or shaker
1 1/2 Teaspoons Garlic Salt
1 Teaspoon Paprika
Sea Salt to taste

Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges, then cut those wedges in half. In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Arrange on a cookie sheet  in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes . Put them back in the oven for another 10 or 15 minutes until they’re crispy.