Italian Dressing Potato Salad

Ingredients


5 lbs. Red Potatoes
1/4 Cup Chopped Onion
Salt
Pepper
1 Large Bottle of Italian Dressing

Directions


Cover unpeeled potatoes in water in a large pot with 3 tablespoons of salt. Bring to rapid boil for 15 minutes. Drain water. Peel potatoes and dice. Combine diced potatoes and chopped onion. Stir in Italian Dressing and add salt and pepper to taste. Chill at least an hour before serving.

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Apricot Nectar Cake

Ingredients


1 Super Moist Lemon Cake Mix
1/2 Cup Sugar
1/2 Cup Vegetable Oil
4 Eggs
1 Can of Apricot Nectar
1 Powdered Sugar

Directions

Grease Bundt pan and preheat oven to 350°. In a stand mixer, combine cake mix, sugar, vegetable oil and eggs. Set aside 1/8 – 1/4 cup of Apricot Nectar, and add the rest of the can to the batter and ix well. Transfer mixture to bundt pan and bake for 30-40 minutes or until done. Cool in pan on a wire rack for 10-15 minutes. Combine powedered sugar and remaining nectar to make glaze. Glaze cake immediatley while warm.

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Cheesy Beanie Weenie Casserole

Ingredients


2 14 oz. Cans of Brown Sugar Baked Beans
1 Package of Hot Dogs
1 Tbsp Ketchup
2 Tbsp Brown Sugar
1 1/2 cups Monterey Jack Cheese

Directions

Pre-heat oven to 375°. Spray a medium baking dish with non-stick cooking spray. In mixing bowl, combine Baked Beans, Ketchup & Brown Sugar. Cut Hot Dogs into slices and fold into mixing bowl. Transfer to baking dish and cover with aluminum foil Bake for 20 minutes, uncover and top with Cheese. Return to oven until Cheese is melted.

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Peanut Butter Oreo Pie

Ingredients


1 9 inch prepared Oreo Pie Crust
1 8 oz. package Cream Cheese
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
1 8 oz. container of thawed frozen Cool Whip
Extra Chocolate to shave for decorative top.

Directions


Beat Cream Cheese until fluffy. Mix Peanut Butter and Powdered Sugar. Slowly mix in Cool Whip. Transfer to Oreo Pie crust. Shave extra chocolate on top of Pie for decoration. Refridgerate until chilled.

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