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Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

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Reduce the fat by using fat-free condensed milk and 2% milk

8 (1/2-cup servings)

INGREDIENTS:

2 1/2 cups half and half cream, divided

2 large egg yolks

2 teaspoons vanilla extract

1/2 teaspoon peppermint extract

1 (14-ounce) can sweetened condensed milk

2/3 cup crushed peppermint candies (about 25 candies)

red food coloring (optional)

INSTRUCTIONS:——————————————————

In a saucepan combine 1-1/4 cups light cream with the egg yolks over medium heat; cook stirring  constantly until mixture is slightly thick and coats the back of a spoon (about 8 minutes, do not boil) cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups light cream, vanilla, peppermint extract and condensed milk in a large bowl, then mix in food coloring until you have reached a desired light pink shade.

Cover and chill completely.

Stir in crushed candies.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

You will also find this recipe on Recipezazz.com

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Servings 6-8

INGREDIENTS:

1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)

INSTRUCTIONS:——————————————-

Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

You will also find this recipe on www.recipezazz.com

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Servings 8

INGREDIENTS:

1 brownie mix (baked in a 9 x 9-inch pan, then cooled completely, do not use a mix for a 13 x 9-inch pan or can use your favorite homemade recipe)

1-1/2 cups chocolate fudge topping, divided (such as Smuckers)

2 quarts (6 cups) vanilla ice cream, slightly softened

1-1/2 cups malted milk ball candies, coarsely chopped (measure 1-1/2 cups after chopping) more for topping

1/2 cup whipping (heavy 35%) whipping cream (measure 1/3 cup unwhipped)

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These will keep for one week in the refrigerator but don’t worry after a few days you’ll be making more!

Yield 4 cups

INGREDIENTS

1 1/2 cups rice vinegar

1-2 serrano chilies, halved and seeded (use 1 for milder flavor)

1 small onion, sliced

1 (1-inch) piece fresh ginger, peeled and cut into thirds

1/4  to 1/3 cup sugar (or to taste)

1 tablespoon kosher salt

1/2 teaspoon crushed pepper flakes (can use more)

3 medium zucchini, cut into 1/4-inch slices

INSTRUCTIONS:————————————-

In a medium saucepan, combine the vinegar, 1/2 cup water, chilies,onion,  ginger, sugar, and salt; bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.

Remove from heat, then add the red pepper flakes and let sit for 15 minutes.

Place the zucchini slices in a large bowl.

Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally, then refrigerate.

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This is even better the next day so I suggest making it a day ahead

Servings 6

INGREDIENTS:

2 cups fresh corn kernels (about 4 ears, grilled corn even better to use)

1 roasted red bell pepper, chopped

2 small red ripe plum tomato, seeded and chopped(or one large)

1 green onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley(or can use cilantro)

1/2 to 1 jalapeno pepper seeded and finely chopped

2 teaspoons grated lime rind

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin, or to taste

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Combine first 7 ingredients in a large bowl.

Combine remaining 4 ingredients in a small bowl, stirring with a whisk.

Drizzle lime juice mixture over corn mixture, and toss well.

Season with salt and pepper to taste

Chill at least 4 hours or more before serving.

Toss again before serving.

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Taken from my “Favorites” folder!

Yield about 10 cups/6 Servings

INGREDIENTS:

canola oil, as needed

1 small onion, chopped

2 cups chopped cooked ham (or use as much as you like)

3 garlic cloves, minced

1-1/2 teaspoons cumin (or as desired)

1/2 teaspoon cayenne pepper

3 cups fresh corn kernels (about 5 ears of corn)

2 (15-ounce) cans navy beans, rinsed and drained

2 (14-ounce) cans chicken broth

2 (4.5-ounce) cans chopped green chiles, undrained

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————————-

Heat canola oil in a Dutch oven over medium heat (use enough oil to coat the bottom of the pot).

Add onions and ham, and cook 3 minutes, stirring frequently.

Add in garlic, cumin and cayenne; cook 2 minutes.

Stir in corn and remaining ingredients; bring to a boil, reduce heat to medium-low and simmer about 20-25 minutes stirring frequently and seasoning with salt and pepper about halfway through and again at the end if needed.