Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, green onions, Hershey, Hidden Valley Ranch Dressing mix, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar cheese, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, ranch salad, recipe, red potatoes, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Have you ever found that one recipe you love so much, you just cannot get enough of? It is just something you cannot imagine living without, you make almost every day (or maybe just make a huge batch over the weekend to last all week!) and then you have it at every meal? I mean, sometimes you realize you are going a little over the top and think maybe you should stop making it every single day, but after thinking about it a little more you think “nahhh, it’s just too good to pass up!”
Yeah, that is how I feel about this recipe. My neighbor Anne called me over a couple of months ago to help her prepare all the side dishes for her family BBQ the next day. She was having family from all over the country flying in and staying in her house and she wanted to have all the food prepared and ready to go so she could spend quality time with them as they arrived – and also not have such a mess all around her kitchen as she was feeding her family. She wanted everything to be grab and go for everyone, and I totally get it!
Photo and recipe courtesy of Yellowbliss Road.
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