#3908 - Deviled Egg Potato Salad

(by Shirley McNevich)

3 1/2 lbs. Yukon gold potatoes (peeled and cut into 1" pieces)
salt
pepper
1 cup mayo
3 TBSP French's yellow mustard
6 hard boiled eggs (peeled and chopped)
3 celery ribs plus some of the celery leaves (chopped)
1/3 cup chopped parsley (less if you wish)
4oz. jar pimentos (drained and chopped; optional)
paprika

Place the potato pieces in a pot and cover them with water and add 1 tsp. salt--bring to a boil, then cook until tender. Drain well. In a large bowl add mayo and mustard--stir. Add chopped eggs, chopped celery/leaves, chopped parsley and chopped pimentos--stir. Add salt/pepper to your taste--stir. Taste--if too sour, add some white sugar and stir again until you like the flavor. Add drained potatoes--toss to coat. Place whole mixture into a serving dish, then sprinkle paprika all over the top. Cover and refrigerate until cold. Optional: if you like onions in your potato salad, add them at the same time as the parsley.

#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
salt
pepper
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

#3865 - Baked Crab Cakes

(by Shirley McNevich)

1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. dried parsley
1 tsp. French's yellow mustard
1/8 tsp. fresh ground black pepper
2 tsp. Old Bay
1 TBSP mayo
2 TBSP butter (melted)
1 tsp. Worcestershire sauce
3/4 cup Egg Beaters
1lb. lump crab meat

In a bowl add bread crumbs, baking powder, parsley, mustard, black pepper and Old Bay--stir well. In a separate bowl add mayo, melted butter, Worcestershire sauce, mustard and Egg Beaters--stir to mix. Add the lump crab meat to the egg mixture--mix carefully. Add bread crumb mixture to crab mixture--mix carefully with your hands. Shape the crab mixture into 8-12 crab cakes. Place them on a foil lined cookie sheet. Cover them with Saran wrap and refrigerate them for 3 hours. When ready, pre-heat oven to 350 degrees, remove/discard the Saran wrap and place the cookie sheet in the oven. Bake at 350 degrees for 20 minutes, then flip all of the crab cakes and continue baking 20-25 minutes longer or until hot and browned.

#3860 - Crab Stuffed Chicken Breasts

(by Shirley McNevich)

6 boneless/skinless chicken breasts
6 slices deli ham
8oz. lump crab meat
1/4 cup chopped onions
1/4 cup mayo
1/4 tsp. Old Bay
a few dashes of Worcestershire sauce (to your taste)
3oz. fresh grated Parmesan cheese
3oz. Italian bread crumbs
salt
pepper

In a bowl add crab meat, chopped onions, mayo, Old Bay and Worcestershire sauce--mix carefully so lumps in crab meat stay together. Salt/pepper both sides of each chicken breast to your taste. Make a long cut sideways into each chicken breast to make a pocket. Stuff each chicken breast with the crab mixture. Grease a 9 x 13 glass baking dish. Spread the ham slices over the bottom of the baking dish. Place the stuffed chicken breasts over the ham. In a bowl add the Parmesan cheese and bread crumbs--stir to mix. Spread the crumb mixture evenly over the tops of each chicken breast. Bake at 350 degrees 30-40 minutes or until chicken is done and crab mixture is hot.

#3852 - Parsley Dip

(by Shirley McNevich)

1 cup mayo
1 cup Breakstone's sour cream
1 tsp. Lawry's seasoned salt
1 TBSP chopped fresh parsley
1 TBSP dried dill weed
1 TBSP dried onion flakes

In a small glass bowl add mayo, sour cream, seasoned salt, chopped parsley, dill weed and onion flakes--stir to combine. Cover and refrigerate overnight. Serve with assorted vegetables or good quality crackers.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3795 - Lobster Rolls

(by Shirley McNevich)

1 1/2lbs. cooked lobster meat
1/2 cup mayo
3 TBSP fresh lemon juice
2 celery ribs (finely chopped; use the inner ribs of the celery, and include the celery leaves when chopping)
2 TBSP chopped fresh parsley
salt (to your taste)
fresh ground black pepper (to your taste)
good quality sub rolls
a little melted butter

Cut the lobster meat into bite sized chunks. In a bowl add lobster chunks, mayo, chopped celery, lemon juice, chopped parsley and salt/pepper--stir carefully until combined. Cover the bowl with Saran wrap and refrigerate until cold. When ready to serve, cut the sub rolls, brush the insides of the rolls with melted butter and fill each sub roll with the lobster mixture. Recipe can be doubled, tripled, etc.

#3784 - Ham and Cheese Rolls

(by Shirley McNevich)

2 1/2 cups Bisquick
3/4 cup milk
2/3 cup mayo
2 TBSP Dijon mustard
2 TBSP honey
6 slices deli ham
1 cup shredded sharp cheddar cheese
a little melted butter

In a bowl add Bisquick and milk--stir until dough forms. Flour your counter, place the dough in the center, and flour the top of the dough--roll with a rolling pin to make a large rectangle (1/4" thick). In a bowl add mayo, mustard and honey--stir well. Use a pastry brush to cover the top of the dough with the mayo mixture. Place the ham slices all over the top (overlapping where necessary). Sprinkle the shreded sharp cheddar cheese evenly over the ham. Start on the long side of the dough and roll the whole thing into a tight log. Use a sharp knife to cut the roll into 8 equal pieces. Place the rolls on to a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Brush a little melted butter over them when you take them out of the oven. Serve hot.

#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3758 - Ritzy Ham Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2/3 cup mayo
1 1/2 cups bite sized cooked ham pieces
4oz. shredded Swiss cheese
1 TBSP finely chopped green bell pepper
1 TBSP Gulden's spicy brown mustard
3/4 cup crushed Ritz crackers
2 TBSP butter (melted)
extra Ritz crackers for dipping

In a bowl add cream cheese and mayo--beat until smooth. Add ham pieces, shredded Swiss cheese, chopped green bell pepper and spicy brown mustard--stir to mix. Spread the mixture into a 9" glass pie plate. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Spread the cracker mixture evenly over the top. Bake at 400 degrees 13-15 minutes or until hot. Serve hot with Ritz crackers.

#3748 - Green Onion Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 green onions (chopped)
10 Ritz crackers (crushed)
10 slices bacon (fried and crumbled)

In a bowl add mayo and cream cheese--mix well. Add both cheeses and chopped green onions--stir well. Spread the mixture into a 9" glass pie plate. Bake at 350 degrees 15-20 minutes or until hot. Sprinkle the crumbled bacon over the top. Serve with good quality crackers.

#3727 - Chicken Nugget Dip

(by Shirley McNevich)

4 slices of bacon (cooked and crumbled)
3/4 cup Breakstone's sour cream
1 TBSP mayo
1/4 cup crumbled blue cheese

In a bowl add sour cream, mayo, crumbled blue cheese and crumbled bacon--stir well. Serve as a dip with chicken nuggets.

#3724 - Sandwich Spirals

(by Shirley McNevich)

9" tortillas
mayo and/or mustard
thin sliced deli roast beef
thin sliced deli salami
thin sliced deli turkey
thin sliced provolone cheese
any vegetables you wish sliced thin (lettuce, onions, tomatoes, peppers, etc.)

Spread a thin layer of mayo or mustard on the first tortilla. Place three slices of roast beef on the tortilla (overlapping where necessary). Place three slices of provolone cheese over the roast beef (overlapping where necessary). Sprinkle thinly sliced vegetables over the top. Start at one end of the tortilla and wrap it tightly into a spiral. Wrap the spiral in Saran wrap and place it in a metal cake pan. Make the next tortilla with salami, and the third tortilla with turkey. Make as many as you wish. When all are wrapped and placed in the pan, refrigerate until cold. When ready to serve, unwrap one roll at a time and slice it into 1" slices. Secure each slice with a toothpick and place it on a serving plate. Continue with all unwrapped rolls.

#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#3697 - Sharp White Cheese Dip

(by Shirley McNevich)

1 1/2 cups shredded Cracker Barrel Vermont Sharp White Cheese
1/3 cup mayo
3oz. Philadelphia cream cheese (softened)
1/3 cup diced Vidalia onions
1/2 tsp. pepper
1/4 tsp. Italian seasoning
1/4 tsp. Creole seasoning (optional)

In a bowl add shredded white cheese, mayo, softened cream cheese, diced onions, pepper, Italian seasoning and Creole seasoning--stir well to mix. Spread the mixture into a greased glass baking dish. Bake at 375 degrees 25-30 minutes or until golden brown and bubbling. Serve hot with good quality crackers.

#3690 - Meatball Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup mayo
2 TBSP grated Parmesan cheese (more if you wish)
1 tsp. oregano
1 cup shredded mozzarella cheese + extra for topping
1/2 lb. cooked meatballs (cooled to room temperature)
6 cherry tomatoes (diced)
3 black olives (diced)
3 green olives (diced)
Ritz crackers

Dice the cooled meatballs. In a bowl add softened cream cheese, mayo, Parmesan cheese and oregano--stir well. Add shredded mozzarella cheese, diced meatballs, diced cherry tomatoes and diced olives--stir well. Pour the mixture into a small casserole dish. Sprinkle extra shredded mozzarella cheese over the top. Bake at 350 degrees (uncovered) 25-30 minutes. Serve hot with Ritz crackers.

#3669 - BLT Burritos

(by Shirley McNevich)

1 cup mayo
1 fresh tomato (peeled and chopped)
8 flour tortillas
iceberg lettuce (chopped)
red onion (sliced)
16 slices of bacon (fried and crumbled)
salt
fresh ground black pepper

In a bowl add mayo and the chopped tomatoes--stir to mix. Spread the 8 flour tortillas evenly with the tomato mixture. Spread chopped lettuce over the tomato mixture. Spread sliced onions over the lettuce. Sprinkle the crumbled bacon over the onions. Add salt and pepper to your taste. Roll them up like a burrito (securing with a toothpick if necessary). Serve immediately.

#3657 - Shredded Chicken Dip

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
salt
pepper
1 - 8oz. Philadelphia cream cheese (softened)
4oz. mayo
4oz. Breakstone's sour cream
8oz. shredded cheddar cheese
1 - 4oz. can diced green chile peppers (drained)
1 jalapeno pepper (diced)

Salt and pepper both sides of chicken. Line a glass baking dish with foil and spray it with Pam. Place the chicken on the foil. Bake at 350 degrees until chicken is fully cooked. Cool chicken completely. Into a large bowl use two forks to shred the chicken. Add the cream cheese, mayo, sour cream, shredded cheddar cheese, drained/diced green chile peppers and diced jalapeno peppers--stir well to mix. Spread the mixture into a greased glass baking dish or casserole. Bake at 350 degrees 30-35 minutes or until edges are browned and mixture is hot. Serve hot with good quality crackers.

#3652 - Hot Monterey Jack Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 green onions (finely chopped)
8-12 Ritz crackers (crushed)
8 slices of bacon (fried, dried on paper towels and crumbled)

In a bowl add mayo, softened cream cheese, shredded sharp cheddar cheese, shredded Monterey Jack cheese and finely chopped green onions--mix well. Spread the mixture into a greased glass pie plate. Sprinkle the crushed Ritz crackers evenly over the top. Bake at 350 degrees 15-20 minutes or until hot and bubbling. Spread the crumbled bacon evenly over the top. Serve with good quality crackers.