Ingredients:

• 3 pounds potatoes, peeled & cubed
• 1 stick of butter
• 1 cup of milk
• 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)
• 1 cup sour cream
• 1 tbsp garlic powder
• 1 tbsp onion powder
• salt & pepper to taste
• 12oz-16oz of bacon, cooked to a crisp – broken into small pieces
• 2 cups sharp shredded cheddar cheese
• 1 bunch green onions, diced

Instructions:


Cook the potatoes in a pot of boiling water until fork tender.  Drain.

Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.

Scoop the potatoes into a baking dish, and spread evenly.  Sprinkle with the cheese, bacon, & green onions.

Cover & refrigerate up to 36 hours.  Set it on the counter about 30 minutes prior to baking.  When you are ready to eat, bake uncovered at 350 for 40 minutes.

6 cups Cocoa Krispies Cereal

      
 5 Tbs butter or margarin
     3 Tbs light karo syrup
     1 (10 ounce)
package plus 2 heaping cups miniature marshmallows
     1/3 cup peanut
butter
     1/2 cup chocolate chips

In a large bowl, combine cereal
and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set
aside.

In a large pot melt butter over low heat. Add karo syrup and
marshmallows and stir continuously until mixture is smooth. Remove from heat and
add cereal mixture into the pot and fold together just until cereal is evenly
coated. (Peanut butter cup pieces will fall apart as you fold together your
ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in.
pan. Set aside.

In a small microwave safe bowl, add peanut butter.
Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In
a separate small microwave safe bowl, melt chocolate at 30 second intervals,
stir between intervals, until smooth. Set aside to let cool
slightly.

When peanut butter is cool enough to handle, transfer into a
small zip lock bag. Clip a small piece out of the corner and pipe onto rice
krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing
in a small zip lock bag, and piping over the peanut butter. Either let treats
sit at room temperature to allow chocolate to set up, or you can pop the pan
into the fridge for about 5 minutes to speed up the process. Cut and
serve.

Makes a 9 x 13 in. sheet of treats.

Chicken bacon ranch crockpot meal. In crockpot, mix together 1 c. sour cream, 1 can cream of chicken soup, 1 hidden valley ranch dry seasoning packet, 2 tsp garlic, and 1/4 c. cooked bacon bits.  Add 4 chicken breasts.  Cook on high for 3-4 hours.  Shred chicken.  Serve over cooked egg noodles.