Baked Potato Salad

Baked Potato Salad


2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper

Preheat oven to 350 degrees F.

In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.

While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.

When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.

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Microwave Chocolate Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter or margarine, diced
1 cup chopped walnuts

Combine first 3 ingredients in a 2-quart glass bowl. Microwave at MEDIUM (50% power) 4 to 5 minutes, stirring at 1 1/2 minute intervals.

Stir in chopped walnuts, and pour mixture into a buttered 8-inch square dish. Chill at least 2 hours.

Cut into squares.

Makes 2 pounds.

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Krystal's Hamburgers Recipe

• 2 pounds lean ground beef
• 1/4 cup dry minced onion
• 1/4 cup hot water
• 1 (3 ounce) jar strained beef baby food
• 2/3 cup clear beef broth
• Hot dog buns

Soak onions in hot water until soft. Meanwhile, mix ground beef with baby food and beef broth. Using 1/4 cup of the meat mixture for each patty, flatten to 1/4-inch thickness and fry quickly in 1 tablespoon of oil per patty on a hot griddle. Make 3 or 4 holes in the patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon of onions under each patty as you turn to fry the second side. Slip each patty onto the cut bun with 2 dill pickle chips and mustard.

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Black Forest Chocolate Cheesecake Recipe

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees F.

Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.

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New York Cheesecake Recipe

1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)

*May substitute 3 packets Equal sweetener

**May substitute 18 packets Equal? sweetener


Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.

Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.

Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.

Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat
46% calorie reduction from traditional recipe

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Italian Baked Chicken Recipe

1 bottle Italian dressing
Boneless, skinless chicken breasts
Parmesan cheese
Garlic powder

Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in a baking dish or pan. Sprinkle chicken with parsley flakes.

Bake, uncovered, at 350 degrees F for 20 minutes. Cover chicken, reduce temperature to 325 degrees F and continue to bake for 30 minutes. Sprinkle with Parmesan cheese before serving.

Pumpkin Cheesecake Tarts

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

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