Cole Slaw

Ingredients

• 6 cups shredded cabbage
• 1 cup shredded carrot 
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 teaspoon celery seed 
• 1/4 cup sugar 
• Salt and pepper 

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.

Serve in a family style bowl.

Mashed Red Potatoes

Ingredients

• 8 medium red potatoes, quarter
• 3 garlic cloves, peeled
• 2 Tablespoons butter
• 1/2 cup milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender. 

Drain well. Add the butter, milk and salt; mash. Stir in cheese. 

Yield: 6 servings

Asian Slaw

Ingredients

• 2-3 packages of beef flavored ramen noodle mix 
• Two 8.5 oz packages broccoli slaw mix
• 1 cup sliced toasted almonds 
• 1 cup sunflower kernels 
• 1 bunch green onions chopped 
• 1/2 cup sugar 
• 3/4 cup vegetable oil
• 1/3 cup white vinegar 

Remove flavor packets from Ramen Noodle mix and set aside. Crush noodles in bottom of a LARGE bowl. Top with slaw mix. Sprinkle with almonds, sunflower kernels, and green onions. 

Whisk together contents of flavor packets, sugar, oil, and vinegar. Pour over slaw mixture. Cover and chill 24 hours. Toss before serving. Yield 10 servings.

Better Than Anything Cake

Ingredients

• 1 box Devil's Food Cake mix (+ ingredients on the box)
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. jar caramel ice cream topping
• 8 oz. Cool Whip (let sit before spreading to unfreeze)
• 3/4 cup milk chocolate heath toffee bits

Bake the cake according to the directions. 

Remove the cake from the oven and pike holes all over the top with a butter knife or fork. 

Drizzle the caramel sauce over the cake. Then drizzle the can of sweet condensed milk over top. Allow the topping to soak into the holes. 

Once the cake is at room temperature, top with unfrozen Cool Whip and toffee bits. 

Store in the refrigerator one hour before serving.

Pizza Pasta Salad

Ingredients 

Pizza Pasta Salad Ingredients

• 1 pound uncooked pasta (farfalle)
• 8 ounces mozzarella, diced
• 1 cup diced roma tomatoes 
• 4-6 cups chopped pizza toppings (pepperoni, sliced red onion) 
• 1 batch Garlic- Oregano Vinaigrette 
• Optional: freshly-grated Parmesan cheese, crushed red pepper flakes

Garlic-Oregano Vinaigrette Ingredients-- to make the vinaigrette, whisk all ingredients together until combined

• 1/3 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 3 garlic cloves, peeled and pressed (or minced)
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly-cracked black pepper

Cook the pasta in a large stockpot of generously salted water al dente according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Drain completely.

In a large bowl, combine cooled pasta, mozzarella, tomatoes, and pizza toppings. Drizzle the vinaigrette on top, then toss to combine. Garnish with your desired toppings. 

Serve immediately, or cover and refrigerate for up to 3 days. 

Enjoy! 

Make Ahead Breakfast Casserole

Ingredients 

• 1 (16 oz) package pork sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 1 teaspoon salt
• 6 cups cubed bread
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 diced red pepper, optional

Butter a 9 x 13 x 2 inch casserole dish. 

In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. 

In large bowl, whisk together eggs, milk, and salt until thoroughly combined. 

Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers. 

Pour egg mixture evenly over casserole. 

Cover and refrigerate overnight, or bake immediately. 

When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. 

Serve warm. Enjoy!

Pepper Jelly Grilled Cheese

Ingredients

• 2 slices Italian loaf sandwich bread
• 2 Tablespoons butter
• 2 Tablespoons cream cheese
• 2 Tablespoons pepper jelly
• 3 slices ham
• 2 slices Muenster cheese

Spread one side of bread with the butter, then build on the opposite side. 

Spread the cream cheese on one side of the bread, followed by the pepper jelly; top with the ham slices. 

Place the Muenster cheese on the other slice of bread. 

Place both slices, butter-side down on a nonstick skillet over low heat. 

Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes.

Sandwich the slices together and serve. 

Enjoy!