Deviled Eggs

Source: Mary Cobb & Stacey Mortimer
Ingredients:
12 eggs
1/2 cup of mayo
2 T finely chopped onion
1 tsp dry mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder


Directions:
For perfect eggs with no green center (caused by over cooking) place 12 eggs in a large pan and cover with 3" water (any amount of eggs, same directions.) Do not use hot water. Place on burner over medium/high heat and immediately start timing for exactly 20 minutes. When eggs begin to boil hard, turn heat to medium. Cracking eggs while still hot makes the shells easily slip off. Slice in half and scrape out yolks into a mixing bowl. Blend remaining ingredients well and fill eggs halves. Sprinkle with additional paprika. Chill.


Rating: A
Who doesn't love deviled eggs!

Potato Smashers

Recipe thanks to Kraft Foods
Ingredients:
8 small new potatoes
1/2 cup water
4 slices bacon
2 Tablespoons Italian Dressing
1/2 cup Shredded Cheese

Directions:
Place potatoes and water in 2qt microwaveable dish. Microwave, uncovered on high 10 mins, or until potatoes are tender. Let stand 5 mins. Meanwhile cook bacon in large nonstick skillet on medium heat 8-10mins, or until crisp, turning frequently. Drain on paper towels.
Drain potatoes, place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2 inch in thickness.
Heat dressing in skillet on medium heat. Add potatoes; cook 4 mins or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese, and bacon. Cover skillet with lid. Cook an additional 2 mins or until cheese is melted. Serve with sour cream

Easy Creamy Baked Asparagus

Ingredients:
1 lb fresh asparagus spears, trimmed
1/4 cup Peppercorn Ranch Dressing
2 Tablespoons Parmesan Cheese
1/2 cup crushed crackers

Directions:
Preheat oven to 350°F. Cook asparagus in simmering water in large skillet 2-3 mins or until bright green, but still crisp; drain. Toss asparagus with dressing in 1 1/2 to 2 quart baking dish. Sprinkle with cheese & cracker crumbs. Bake 10-15 mins.

Garbage Coleslaw

(recipe thanks to Christy J.)
Ingredients:
1 bag of pre-shredded coleslaw
1/3 cup almonds (if preferred)
13oz pkg Oriental Ramen Noodles
3 tablespoons vinegar
1/3 cup oil
2 tablespoons sugar
salt & pepper to taste
flavor pkg from noodles

Directions:
Mix coleslaw, almonds & broken up (uncooked) ramen noodles in large bowl. Mix oil, vinegar, sugar & flavor packet from noodles into small bowl. To serve, toss dressing with coleslaw mix just before serving. Enjoy!

Cheesy Hashbrown Casserole

(Recipe thanks to Carrie H.)
Ingredients:
1 bg Frozen shredded hashbrowns -Country Style
2 cans cream of celery
16oz sour cream
seasoning salt & pepper
2 cups shredded cheddar

Directions:
Spray 13x19” pan w/ pam. Mix sour cream & celery soup. Mix with potatoes. Spread 1/2 mixture into pan. Sprinle 1/2 cheese on top. Season with salt & pepper. Repeat last layer. Salt & pepper. Cover and bake 350° for 1hr or until cheese is melted.

Comments: A
These are super easy, and (I think) my new favorite hashbrowns! I will definitely be making these again.