French Potato Salad

5 baked potatoes, peeled and cut into chunks

2 boiled eggs, cut into chunks

1 Vidalia onion, diced

1 cup mayonnaise

¼ cup California French Dressing

¾ teaspoon celery salt

¼ teaspoon black pepper

½ teaspoon paprika

Mix the last five ingredients.

Add liquid mixture to the potatoes, eggs, and onion and gently mix. 

Refrigerate for at least two hours to allow flavors to blend.

Serve and enjoy. 

Cherry Bars

Bottom Crust

• 2 sticks butter
• 2 cups flour
• ½ cup powdered sugar

1. Melt butter in a 9 x 13” baking dish in oven at 350 degrees.
2. Stir in powdered sugar.
3. Stir in the flour.
4. Pat down and bake at 350 degrees for 20 minutes.
5. Remove from oven. 

Middle Layer Filling

• 1 can cherry pie filling
• 1 teaspoon lemon juice

1. Stir lemon juice into cherry pie filling.
2. Pour onto the bottom crust and spread evenly. 

Crumb Topping

• 6 tablespoons butter
• ½ cup sugar
• ¼ teaspoon salt
• 1 cup flour

1. Cut butter into chunks with a pastry blender.
2. Stir the sugar and salt together.
3. Cut all the dry ingredients into the butter, making crumbs. 
4. Distribute over the cherry layer evenly. 
5. Return the layers to the 350 degree oven and bake for 35 minutes.

Cream of Chicken Noodle Soup

Cream of Chicken Noodle Soup

• 2 cups of grilled chicken strips, chopped
• 3 ribs celery, diced
• 3 carrots, diced
• 2 T Knorr powdered chicken bouillon or 6 cubes
• 1 T Hidden Valley Ranch powder
• 6 cups water
• 8 oz. uncooked pasta
• 1 can cream of chicken soup
• 1 cup milk
• 1 ½ cups shredded cheddar
• 8 oz. sour cream
• 1 cup crumbled cooked bacon (1 lb.)

1. Grill or roast chicken strips until done and chop.
2. Bake bacon on racks in oven at 400 for 30 minutes or until done.
3. Dice carrots and celery and sweat in a Dutch oven.
4. Stir in chicken bouillon and Hidden Valley Ranch powder
5. Add water.
6. Break spaghetti into small bits about 2 inches long and add it to the mixture.  Stir often. 
7. Cook for 20 minutes.
8. In a separate mixing bowl, stir the milk gradually into the cream of chicken soup until well blended, then add to the pot. 
9. Add the cheese and stir well.
10. Add the sour cream and stir until well blended. As soon as blended, remove the soup from the burner to avoid curdling.
11. Crumble bacon and put on top of each bowl.
12. Enjoy.

Cranberry Orange Relish

• 1 package of cranberries
• 1 orange or 4 Cuties
• 1 cup of sugar

1. Rinse cranberries and chop in food processor until the pieces are about the size of pea. 
2. Transfer berries to mixing bowl. 
3. Peel orange or Curies.
4. Transfer to food processor and chop.
5. Add orange bits to mixing bowl.
6. Add sugar and stir well.
7. Cover and refrigerate at least a few hours.
8. Serve and enjoy.

Krispy Rice Squares

If you have ever followed the official recipe from a large nationally known cereal company for a treat and eagerly tasted the results, but were somewhat disappointed, you weren't alone.  Yet I have purchased the actual treats made by them and they were delicious.  I suspect that they are not using the same recipe that has been published for many years.  So after a little investigation and hoping to get better results, I came up with this recipe and hope you like it as much as our family did.  

• 1 box crispy rice cereal
• 1 stick butter
• 2-10 oz. packages marshmallows
• 1 teaspoon vanilla
• ¼ teaspoon salt

1. Grease a 10 x 13” glass baking dish using part of one stick of the butter.
2. Put all the remaining butter in a 2-quart saucepan and melt under medium low heat.
3. When melted, add the salt and stir.
4. Add the marshmallows and stir constantly until they are all melted. 
5. Add the vanilla and stir.
6. Remove from heat and add the cereal in phases, alternately adding and stirring. 
7. When all the ingredients have been mixed well, pour into the baking dish and press down, using either aluminum foil or wax paper. 
8. When cooled, cut into squares and serve.  

No Mess Bacon

• 1 package of center cut bacon, regular thickness

1. Arrange bacon slices on the rack of a baking pan.
2. Place on the bottom rack of a cold oven.
3. Turn oven on to 400 degrees.
4. Bake for 33 minutes. 
5. Remove from the oven and let cool slightly. 
6. Remove the slices and place on a paper towel to dry before the bacon cools off too much.  As it cools, it will become more difficult to move from the rack without breaking the slices. 
7. Enjoy. 

Pineapple Pretzel Salad

Bottom Layer

• 1 ½ sticks butter
• 1 cup sugar
• 2 cups crushed pretzels

Middle Layer

• 1-8 ounce cream cheese
• 1-8 ounce cool whip
• ½ cup sugar

Top Layer

• 1 15 oz. can crushed pineapple drained
• 2 Tablespoons cornstarch
• ¼ cup sugar

Directions

1.  Cream the sugar and butter of the bottom layer ingredients together.  Add the crushed pretzels and mix well.  Spread across an 8 x 8 inch pan.
2. Mix the softened cream cheese and the sugar together of the middle layer.  Fold in the cool whip and spread it over the bottom layer. 
3.  Heat the crushed pineapple of the top layer stirring in the cornstarch.  Stir constantly until thickened.  Add the sugar of the top layer towards the end and stir well.  Let cool.  Then spread over the top of the other two layers. 
4. Chill for several hours in the refrigerator. 
5. Cut into 9 pieces.  Serve and enjoy.