Three Cheese Bacon and Sage Mashed Potatoes

2½ pounds (6-7 medium-sized potatoes) Yukon Gold baking potatoes, peeled and cut into 1.5 inch chunks
3 tablespoons butter, softened
2½ cups 10 ounces) mixed shredded cheese, such as smoked Gouda, Cheddar and Swiss
½ cup warm milk
4 slices bacon, cooked until crisp, chopped
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
salt and pepper to taste
additional shredder cheese for sprinkling on top optional

Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. Return potatoes to pot and mash with potato masher. Stir in butter and cheese until combined. Add milk to make a creamy consistency. Stir in bacon and sage. Season to taste with salt and pepper. Place in serving bowl and sprinkle with additional cheese, if desired.

Marvelous Monte Cristo Salad
Prep time : 15 min
Ready in :15 min

Ingredients:
6 cups torn salad greens
1 large tomato, cut into wedges
1 cup croutons
1 pkg. (9 oz.) OSCAR MAYER Deli Style Shaved Smoked Turkey Breast, cut into strips
4 KRAFT DELI DELUXE Swiss DELI THIN Natural Swiss Cheese Slices, cut into strips
2 hard-cooked eggs, peeled, quartered
1/4 cup KRAFT Honey Dijon Dressing

Preparation:
Combine greens, tomato and croutons in a large salad bowl.

Add remaining ingredients; toss lightly.

Bacon Wrapped Water Chestnuts

1 lb. bacon, cut strips in half
2 (8 oz.) cans whole water chestnuts

Sauce:
2 cups ketchup
1 cup brown sugar
soy sauce to taste (start with about 1 Tbsp, stir and taste...add til it tastes right)
Preheat oven to 350 degrees. Wrap bacon around water chestnuts. Secure with a toothpick. Place in baking dish. Pour sauce over all. Bake 40-60 minutes or until bacon is done and crispy.

FRUIT SMOOTHIES:
1 Cup Frozen Fruit (sliced)
4 oz. Juice
1 Scoop Frozen Vanilla Yogurt (Kroger Brand 1/2 Gal. $1.99)
Let fruit thaw until you can break it apart, about 3-5 min.
Pour juice in blender, add fruit and Frozen Yogurt. Blend until
smooth. Yield: 1 Smoothie

PARMESAN/RANCH CHICKEN:
1 Cup Bread Crumbs
1 Cup Dry Parmesan Cheese
1/2 Envelope Dry Ranch Dressing Mix
1 Stick Melted Margarine
8-9 lbs. Chicken
Dip chicken in melted margarine. Roll in Breading Mixture.
Bake 350 degrees for 1 1/2 hours until done.

BUTTERY CRESCENT ROLLS:
1 pkge. (1/4 oz) Active Dry Yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup butter, softened
1/3 cup sugar
1 Egg
3/4 tsp. salt
4 to 4 -1/2 cups All-purpose Flour
Additional butter, melted
In a large mixing bowl dissolve yeast in warm water. Add the milk,
butter, sugar, egg salt and 2 cups of flour. Beat on medium speed for 2
min. Stir in enough remaining flour to form a soft dough. Turn onto a
floured surface; knead until smooth and elastic, about 6-8 min. Place in
a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Turn onto a
floured surface; divide in half. Roll each portion into a 12-in. circle;
cut each circle into 12 wedges. Roll up wedges from wide end and place
pointed end down 2 in. apart on greased cookie sheets. Curve ends to
form crescents. Cover and let rise in a warm place until doubled, about
30 minutes. Bake at 375 degrees for 12-14 minutes or until golden
brown. Brush with melted butter. Remove from pans to wire racks to
cool. Yield: 2 Dozen

CANDY BAR PIES:
1 Box (4 servings) Instant Pudding
1 Cup Milk
8 oz. Whip Cream (divided)
1/2 Cup chopped Candy Bar
1 Graham Cracker Crust
Additional Candy Bar (garnish)
Combine first two ingredients in Mixing Bowl. Beat on Medium
speed until just starting to thicken. Add Whip Cream (minus
1 cup for garnish on top). Stir in chopped Candy Bars. Pour into crust.
Garnish with remaining whip cream and candy bars.
Refrigerate 4-6 hours. (* Candy Bars with caramel in them do better
frozen instead of refrigerated. Freeze 4-6 hours. Remove from freezer
20 min. before serving.)



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"Hey could you bring something to my party" Dip

1- 10oz can chicken, drained
2 cups shredded cheddar cheese
1 cup salsa
1 can diced green chilies
1 can sliced black olives, drained
tortilla chips

In a large bowl, combine 1st five ingredients. Heat the mixture on high, in microwave, until hot & bubbly. Stir occasionally during heating to blend melted cheese. Serve with chips.

Strawberry-Blueberry Trifle
1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1 1/2 cups cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pint whipping cream, whipped
4 cups pound cake cubes
1 pound strawberries (fresh or frozen)
2 cups fresh or frozen blueberries

In a large bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mix into large clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-inch of the edge of the bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.