Coleslaw

What you need:

2 bags of coleslaw mix

Dressing:

1/2 c. mayonnaise

1/4 c. buttermilk

1 1/2 tsp. white vinegar

2 1/2 tsp. lemon juice

1/3 c. sugar

1/2 tsp. salt

1/8 tsp. ground black pepper

1/4 c. milk

Cowboy Dip

What you need:

1 can chicken, drained
1 can corn, drained
1 can Rotel, diced tomatoes with green chilis
4oz. cream chese, softened
1/2 C mayo
1/2 C sour cream
1/2 C shredded cheddar

How to make it:

Mix all ingredients in a large casserole dish, bake uncovered at 350 for 25 minutes or until hot and bubbly.
Serve hot with corn chips.

Simple Southern-Style Baked Beans for a Crowd

Serves up to 18 (but more like 12!)

What you need:
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
1 #10 can baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup cider vinegar
2 tablespoons Dijon mustard

How to make them:
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Fry bacon until partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
Mix beans, onions & peppers and remaining ingredients in a large dutch oven or casserole dish. Top with bacon, then bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Ranch Pasta Salad

What you need:

    1 (16 ounce) package medium seashell pasta

    1 1/2 cups Ranch dressing

    3-4 green onions, chopped

    2 tomatoes, chopped

    1 pound sliced bacon

How to make it:

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to package directions. Drain, and rinse under cold water to cool.

In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Meanwhile, cook bacon for bits.

Crumble bacon over the top just before serving.

Tart & Tangy Potato Salad

Original recipe from Schwan's, adapted for my family.

What you need:

1 bag Roasted Baby Bakers prepared, cooled and quartered

1/4 cup rice vinegar

1/4 cup vegetable oil

1/4 cup sugar

1 tsp salt

1/2 tsp pepper

1/2 cup green onion

           

How to make it:

Add onion to potatoes in large bowl.

Mix vinegar, oil, sugar, salt and pepper.

Drizzle half of dressing over potatoes and refrigerate.

Stir remaining dressing into potatoes just before serving.

Tip: Crumbled bacon adds extra flavor. (Bacon makes everything better!)

Buffalo Chicken Dip

Thank you Kim Maurer for introducing this to our family! We love it!
(Original recipe from Allrecipes.com) York, PA 2013

What you need:

    2 (10 ounce) cans chunk chicken, drained

    3/4 cup pepper sauce (such as Frank's Red Hot®)

    2 (8 ounce) packages cream cheese, softened

    1 cup Ranch dressing

    1 1/2 cups shredded Cheddar cheese

    1 bunch celery, cleaned and cut into 4 inch pieces

    1 bag tortilla chips

How to make it:

Mix chicken and hot sauce in the crock of your slow cooker heat in the microwave 2-3 minutes, until heated through. Add in cream cheese and ranch dressing, stirring until well blended, heat for another minute in microwave if needed, until warm. Mix in the shredded cheese, and place the crock in the slow cooker. Cover, and cook on low setting until hot and bubbly. Serve with celery sticks and tortilla chips.

Sammies

What you need:

1 medium onion

1 Stick of butter

3 T Dijon mustad

2 t Worcestershire sauce

1 lb. chipped ham or turkey

½ lb. sliced Swiss cheese

1 pkg. Hawaiian rolls

How to make it:

Start by finely chopping the onion.

Melt a stick of butter in a small sauce pan and then add the onions. Cook until onions are soft.

Add the Dijon mustard and Worcestershire sauce to the onions and butter, stir together.

Grab the package of Hawaiian sweet dinner rolls and cut the entire package in half, length-wise, as one large piece. Place the roll bottoms in an aluminum foil lined 13 by 9 pan. Spread the onion mixture on the entire bottom. (You will want to save about 1/4 C of the mixture back.)

Grab the meat and Swiss cheese. Put the ham on top of the onions and then add the slices of cheese.

Add the roll tops after the cheese. Spread the remaining onion sauce over top of the rolls.

Cover with aluminum foil and refrigerate until ready to use. Bake on 350 degrees for 20 minutes, covered with foil. When you remove from the oven, slice down the roll lines.