• 1/2 head of lettuce, rinsed and patted dry then shredded
• whole green pepper (seeded and diced)
• 2 stalks celery (diced)
• 1 small onion (diced)
• frozen green peas about 1 cup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 8 ounce package shredded cheddar cheese
• 1 cup crumbled cooked bacon (cooked crisp)
• Seasoned croutons

Use 13X9 glass dish.  Put the lettuce in first.  Layer the next ingredients in order given.  Top with the shredded cheese and the crumbled bacon.  Mix the sour cream and mayo and spread over the ingredients in the dish.  Top with the seasoned croutons.  Cover with plastic wrap and refrigerate overnight.

• Pastry (unbaked) for 9 inch one crust pie (I love the new kind of pastry that is rolled up in a box)
• 1 & 1/4 cups light corn syrup
• 1/2 cup sugar
• 1 Tablespoon butter
• 1 cup chocolate chips
• 1/3 cup evaporated milk
• 3 eggs, slightly beaten
• 1 cup pecan halves

Preheat oven to 350 degrees.  Line 9 inch pie pan with the pastry.

Combine corn syrup, sugar, chocolate chips, butter and milk in a saucepan.  Heat, stirring constantly, just until the chocolate is melted.  Gradually stir the hot mixture into the eggs, then stir in pecan halves.  Pour into the pastry lined pan.  Bake 50 - 60 minutes.  The center will appear soft.  Cool.  Refrigerate.

**Note:  This pie is so rich it will curl your toes so cut the pie in little bitty pieces.

• 4 tablespoons butter or margarine
• 1 cup brown sugar packed
• 1 lg can pineapple slices (15 or 16 ounces) drained (save juice)
• Maraschino cherries
• Pecan halves (optional)
• 1 yellow cake mix prepared according to directions on the box (except use the saved pineapple juice as part of the required liquid)

Melt butter over low heat in 13X9 pan (or in microwave for a few seconds)  Sprinkle with the brown sugar.  Arrange pineapple slices and nuts on the sugar mixture.  Put a cherry in the center of each pineapple slice.  Pour batter over the fruit in the pan.

Bake 40 - 45 minutes or until a toothpick inserted in center comes out clean.  Immediately invert cake over large serving platter.  Let the pan remain a few minutes so the sugar mixture may drizzle down the sides of the cake.

My favorite cake!! 

• 6 medium or 8 small red potatoes
• 8 eggs
• 1/4 cup creamy ranch dressing with bacon
• 1 cup of mayo (or you may use miracle whip)
• 1/4 cup of pickle relish (or more if needed)
• 1 tablespoon Mrs Dash
• Seasoning to taste (I use my old standby, Season All Salt)

Put potatoes in a pan large enough that they can lay flat in the pan.  Cover with water and bring to a boil.  Cook over medium heat until potatoes test done by pricking with a fork.  Rinse with cold water and remove to paper towels to cool.

Boil eggs until hard boiled.  About 15 minutes.  Rinse with cold water then remove to paper towels to cool.

When potatoes and eggs are cooled, peel potatoes and cut in small chunks into a large bowl.  Peel and then slice 6 of the eggs into small pieces on top of the potatoes.  Save two of the eggs to garnish the top.  Add the rest of the ingredients and seasoning.  Mix well.  You may add more mayo if you think it is too dry.  Put in serving bowl and garnish with the two sliced eggs.  Sprinkle top lightly with Season All.  Chill for several hours or overnight before serving.

• 2  - 1/2 to 3 pounds broiler-fryer chicken pieces
• Season All seasoning salt

Rinse chicken thoroughly and pat dry.  (Be sure and clean your preparation area thoroughly afterwards.)  Spray a 13X9 baking dish with cooking spray.  Put chicken pieces in pan skin side up.  Sprinkle evenly with seasoning.  Spray tops of chicken with cooking spray.  Cook in preheated 375 degree oven for 50 - 60 minutes or until golden brown. 

Want less cleanup?  I line the baking dish with foil and then spray the foil.

• 1 cake mix (white or yellow)
• 1 small package instant pudding (vanilla)
• 1 cup mayo
• 1 cup water
• 2 eggs

Have oven preheated to 350 degrees.  Spray 2 medium size loaf pans with cooking spray.

Blend all ingredients together with a mixer at medium speed until well mixed.  Pour into prepared loaf pans and bake until tooth pick inserted comes out clean.  About 30 - 35 minutes for smaller pans; longer if you use a large loaf pan.  Should be golden brown and the top cracked a bit.  Perfect with fresh strawberries and whipped topping.

• 1 medium size cooking bag
• Season-all Salt (about 1 tablespoon, you want enough to coat the roast, potatoes and carrots)
• Dryed onion flakes, 2 tablespoons (or you can dice a medium size onion)
• 1 tablespoon flour
• 1 (about 3 lb) roast
• 4 medium potatoes (cut in half)
• 4 large carrots (or use the baby carrots) cut in half

Place the bag in a roasting pan or a large baking dish.  Put the salt, onion flakes and flour in the cooking bag.  Mix it thoroughly.  Put  the roast, potatoes and carrots in the bag and coat everything evenly.  Add 2 tablespoons of water.  Use the tie that comes with the bag to seal it up.  Put a couple of slits for air holes in the bag.  Bake in a preheated 350 degree oven for 2 - 2 1/2 hours.  Serve with hot biscuits and honey.

• 8 inch graham cracker crust
• 8 ounce pkg cream cheese softened
• 14 ounce can of sweetened condensed milk
• 1/3 cup bottled lemon juice
• 1 tub of cool whip
• 1 can cherry pie filling chilled (may use strawberry or blueberry)

Beat cream cheese till light and fluffy.  Gradually beat in condensed milk.  Stir in lemon juice and vanilla.  Fold in whipped topping.  Pour into crust.  Chill at least two hours.  Top with pie filling before serving.