Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake

Servings 12


4 pounds cut into 1/4 inch cubes russet potatoes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons cubed butter
1 (8-ounce) package shredded Colby Monterey Jack Cheese blend
1 (8-ounce) bottle ranch salad dressing


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Mom's Delicious Oyster Corn Bread Dressing

Mom's Delicious Oyster Corn Bread Dressing

Servings 12


1 peeled and cubed sweet potato
2 (8-ounce) packages dry corn bread mix
1 (16-ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk chopped celery
1 bunch chopped green onion
1 chopped large onion
1/4 bunch chopped fresh parsley
2 (8-ounce) cans oysters liquid reserved


1. Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash and set aside.
2. Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Scalloped Pineapple

Scalloped Pineapple


1/2 cup melted butter
3 eggs
6 slices cubed bread
1/2 cup milk
2 cups sugar
1 (16-ounce) can drained crushed pineapple


Mix ingredients together.
Bake on 350 degrees F for 35 minutes, uncovered.

Hershey's Harvest Candy Candle Wreath

Hershey's Harvest Candy Candle Wreath

Servings 2

1 piece 9x13 florist foam

2 8 to 10 inch candles

decorative moss

U-shaped craft pins

Artificial ivy or other greens

Green 18-gauge craft wire

HERSHEY'S KISSES Milk Chocolates harvest foils

YORK small Peppermint Patties harvest foils

ROLO Caramels in Milk Chocolate harvest foils

Reese's Peanut Butter Cup Miniatures harvest foils

1. Cut foam in half. Push a candle into center of each foam piece. Cover each half with moss, pinning in place with craft pins.

2. Insert different lengths of craft wire into candies. Insert into foam.

Robyn's Apple-Cranberry Sausage Stuffing

Robyn's Apple-Cranberry Sausage Stuffing


1 loaf cubed white bread
1 1/2 cups prebaked, crumbled cornbread
1/2 chopped large green pepper
1 bunch chopped celery with leaves
2 cloves shaved garlic
1 pound loose sausage
4-5 stalks chopped green onions
4 eggs
1 stick melted butter
1/4 cup dried cranberries
2 chopped medium red delicious apples
salt and pepper to taste


Mix and put in casserole on 375 degrees F for 25-30 minutes.

Stuffed Tilapia

9 pieces tilapia filets seasoned with Old Bay

Stuffing:
1 loaf bread
6 eggs, beaten
1/2 onion, chopped
1 yellow bell pepper, chopped
1 small container cherry tomatoes, quartered
4 tbsp cream cheese, whipped
4 tbsp Mrs Dash Garlic & Herb
2 tbsp Old Bay

Bake on 350 degrees F until fish is cooked through (about 30-40 mins).

Top with slice of colby jack cheese, allow to melt.

I forgot the bacon bits!!

Last night I ran into a slight problem. I was making baked potatoes for supper, but realized I had forgotten bacon bits. However, I had left over ham in the refrigerator. I took the ham and put it in The Pampered Chef  Manual Food Processor until in small bits. Just like bacon bits!