Mississippi Cornbread Salad

Mississippi Cornbread Salad
1 package (8 1/2 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15 1/4 ounce size) whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

Greek Chicken Spaghetti

Greek Chicken Spaghetti
6 chicken breast
1 large onion; chopped
1 large bell pepper; chopped
1/2 cup margarine or butter
1 4-oz can black olives; sliced and drained
1 28 oz can tomatoes; chopped
1 4-oz jar mushroom; drained
2 cups chicken broth
2 1/2 tablespoons Greek Seasoning
8 ounces Feta cheese; crumbled
1 cup Sharp Cheddar Cheese; shredded
1 pound spaghetti; cook and drained
Cook chicken in enough salfted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegatables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add Feta cheese, Cheddar cheese and spaghetti, and toss to mix well. Adjust seasonings to taste and add more broth if needed. Spoon into a large baking dish. Bake at 375 degrees for 20 to 30 minutes or until heated through.

Italian New Potatoes

Italian New Potatoes
4 Tbsp. olive oil
24 small new red potatoes, unpeeled
2 envelopes zesty Italian dressing mix
Pour oil into a plastic bag. Add potatoes. Coat. Add dressing mix. Shake until coated. Pour potatoes into slow cooker. Cover. Cook on low for 8 hours or high for 4 hours.

Deviled Squash

Deviled Squash
1 medium onion, chopped
2 cloves garlic, minced
1/4 medium bell pepper
1 Tbsp. bacon drippings
1 lb. ground beef
2 cups squash, boiled, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup grated Cheddar cheese
Salt, pepper to taste
Sauté onions, garlic and bell pepper in bacon drippings. Brown ground beef. Add squash, onions, garlic and bell pepper. Stir in soup. Pour into a casserole dish; sprinkle with grated cheese and cover with cracker crumbs. Bake at 350 degrees for 30 minutes.

Cheesy Potato Salad

Cheesy Potato Salad
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Yammy Banana Casserole

Yammy Banana Casserole
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.

Tomato Noodle Casserole

Tomato Noodle Casserole
1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded
Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix. Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.

Magic Kingdom German Potato Salad

Magic Kingdom German Potato Salad
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Boil Red Potatoes till fork tender. Quarter potatoes. Add rest of ingredients and mix together.

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits (reserve 2 Tablespoons)
1 teaspoon dill (fresh or dried)
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 tablespoons of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 minutes until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 - 15 minutes until cheeses are melted and caramelized. Take out of the oven and let rest for 10 minutes.

Disney Chicken Corn Chowder

Disney Chicken Corn Chowder
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot.