Cream Cheese Frosting

1 pound cream cheese softened
2 sticks butter softened
1 tsp vanilla extract
4 cups sifted confectioners sugar

1. in a large bowl beat the cream cheese, butter, and vanilla together until smooth.
2. add the sugar and on low speed  beat until incorporated
3. increase the speed to high and mix until very light and fluffy

Kansas Potato Salad

2lb new red potatoes
5 lg eggs
1/2 cup diced onion
1/2 cup diced celery
1/2 cup sweet gherkin pickles, diced
1 cup mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. paprika
1/4 cup sweet gherkin juice

1. boil potatoes until tender.
2. drain water and refrigerate potatoes for a couple of hours until cold
3. dice potatoes and combine with the rest of the ingedients

Garden Macaroni Salad

3/4 cup mayonnaise
1 tsp. salt
1/4 tsp. basil
8 oz. small shell macaroni cooked
1 cup diced cucumber
1 cup sliced celery
6 to 8 slices bacon, cooked & crumbled
2 green onions sliced
2 tomatoes diced
1/4 cup sliced radishes

1. stir together first 3 ingredients
2. add remaing ingredients
3. chill and serve

coleslaw

1 head cabbage shredded
1 sm. med. onion chopped
1 carrot grated
1 sm. green pepper chopped

Dressing
1 cup mayonnaise
1/4 cup vinegar
3/4 cup white sugar
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. celery salt or seed

1. put all vegetables in a bowl; toss
2. mix dressing ingredients well; add to vegetables
3. chill and serve

Apple Salad Supreme

1 (13 1/2 oz) can pineapple tidbits
1/2 cup sugar
2 Tbsp. flour
3 eggs well beaten
1 Tbsp. butter
1/2 cup whipping cream, whipped
6 med. apples diced
2 Tbsp. lemon juice
1/2 cup mini marshmallows
1/2 cup chopped pecans
1/2 cup seedles grapes

1. drain pineapple: reserve 2/3 cup pineapple juice
2. in a heavy sauce pan combine sugar and flour; add eggs and pineapple juice
3. heat to boil and stir for a minute until thickend
4. remove from heat add butter and stir
5. refrigerate to cool
6. fold whipped cream into cooled dressing
7. in large bowl toss apples in lemon juice
8. add marshmallows, nuts and grapes
9. fold in 1/3 cup of dressing toss gently

Almond Chicken Pasta Salad

4 cups cubed chicken
8oz. corkscrew pasta, cooked & drained
1 (8 1/2oz) can pineapple chunks drained
1/2 cup seedless grapes
1/3 cup sliced celery
1/4 cup green onions sliced
1/2 cup sliced almonds
1 avocado slices
1 red sweet red pepper sliced
1 lime sliced
lettuce leaves for garnish
Dressing
3/4 cup mayonnaise
1/2 cup plain yogurt
1 Tbsp. sesame seeds
1 tsp. finely grated lime peel
3 Tbsp. lime juice
1 Tbsp. honey
2 tsp. grated ginger root
1/2 tsp. salt

1. in a large bowl, toss chicken, apples, pasta, pineapple, grapes, celery and onions
2. combine all dressing ingredients
3. pour over pasta mixture
4. stir well
5. cover and chill
6. serve on lettuce leaves
7. top with almonds, avocado slices, red sweet pepper slices and lime slices

Tortilla Roll -Ups

1 pkg. flour tortillas
1 pkg. original recipe ranch salad dressing
1 cup mayonnaise
1 cup sour cream
6 green onions finely chopped
1/3 jar bacon bits
1 pkg. frozen chopped spinach, squeezed dry

1. mix all ingredients together
2. spread on tortillas
3. rol up jellyroll fashion, and refrigerate overnight
4. slice to serve

Mexican Roll-Ups

1 pkg. flour tortillas
1 (8oz) pkg. c;ream cheese
8 oz. shredded cheddar cheese
1 sm. can diced green chillies
1 can diced ripe olives
1/4 cup diced red peppers
3 green onions chopped

1. mix all ingredients, except tortillas, in a mixing bowl
2. spread evenly on tortillas
3. roll up tortillas and mixture
4. cover each roll individually with waxed paper or plastic wrap; refrigerate
5. when ready to use, remove tfrom refrigerator and slice tortilla rolls into 3/4 inch pieces
6. arrange pinwheels on a plate and serve as appetizers or snacks
7. may serve with salsa if desired

devil eggs

6 eggs
1 tsp. yellow mustard
1 cup mayonnaise
1 shake paprika
salt & pepper

1. put eggs in pot
2. cover with water and bring to a boil. turn heat to low: boil eggs for 20 minutes.
3. drain out water
4. refill pot with cold water and let eggs stand for 10 minutes.
5. drain and crack and peel shells
6. pull the shell carefully off
7. leave egg whole, cut egg in half length ways
8. pop out yolk, put whites on plate
9. mash the egg yolks with fork
10. blend in salt & pepper, mayo, mustard until smooth and creamy
11. fill the empty egg whites with yolk mixture
12. sprinkle with paprika
13. chill until ready to eat

Cream Cheese Roll-Ups

1 (10 count) pkg. flour tortillas
1 sm pkg. cream cheese
1 green onion chopped
1/4 lb chipped corned beef
1 Tbsp.  mayonnaise

1. mix last four ingredients together
2. spread mixture on flour tortillas
3. roll flour tortillas and cut into 1/4 inch slices
4. serve with salsa if desired

B.L.T. Bites

16 to 20 cherry tomatoes
1lb bacon, cooked & crumbled
1/2 cup mayonnaise
1/3 cup chopped green onion
3 Tbsp grated parmesan cheese
2 Tbsp snipped fresh parsley

1. cut a thin slice off each tomatoe top
2. scoop out and discard pulp
3. invert the tomatoes on a paper towel to drain
4. in a small bowl combine all remaining ingredients
5. mix well
6. spoon into tomatoes
7. refrigerate for several hours

Ham & Onion Cheese Ball

3 (8-oz) pkg cream cheese
3 slices ham lunch meat, finely chopped
3 green onions, finely chopped
dash of garlic powder

1. mix all ingredients together
2. form into a ball and chill