This one seems to 'wow' everyone. How I trapped DH!!! LITE ITALIAN DRESSING 1/4 C red wine vinegar 1/2 C water 3 T olive oil 1 pkg. REGULAR Good Seasons Italian dressing 1 clove garlic Then, I discovered this by accident - When dressing the salad with the above dressing, splash in a goodly amount of WishBone Balsamic Italian vinaigrette (to taste). DH is still eating salad!

Here ya go! Cheesy Potatoes (I wrote hashbrowns, they use tator tots!) 1 2LB bag Tator Tots 1 can Cream of Chicken soup 8 oz. sour cream Chopped onion, I use about 1/2 cup 2 cups Grated Cheddar cheese (or more if you like) Spray 13 x9 dish with Pam. Mix soup, onion and sour cream in a BIG pan. Add frozen tator tots and 3/4 of cheese to mixture. Stir to mix well. (that's why the BIG pan) Put in casserole, add remaining cheese to top. Cover with foil and bake for 45 minutes at 350. Uncover and bake additional 15 minutes. (I usually double this for gatherings and put in a 10x14 dish-our crouds likes to eat!!) *************************************************** Veggie Pizza 2 pkgs. refridgerated crescent rolls 2 8oz. pkgs cream cheese, room temperature 1 cup miracle whip 1 tsp. onion powder 1 tsp. dill weed (this is the secret ingredient!) 1 pkg. Hidden valley dry ranch dressing mix 1 pkg. very fine shredded cheddar cheese (about 2 cups) Fresh veggies of your choice, chopped into small pieces (I use broccoli florets, cauliflower, and black olives) Open the rolls, and unroll them on a full sized cookie sheet, pinching the dough at the perforations to seal them, to make one solid piece of dough that cover the entire cookie sheet, pat it and shove it around until it's all about the same thickness. Bake at pkg temperature for 9 to 11 minutes (just until lightly browned). Cool the crust completely. Mix the cream cheese, miracle whip and spices and spread onto the cooled crust with a rubber spatula. Add your chopped veggies on top, and with your hands, lightly press the veggies down into the cream cheese mixture. Sprinkle with the shredded cheese. Refridgerate until cream cheese is firm, then cut into 1 1/2" or 2" squares. ********************************************************* Cream Puff Dessert Crust: 1 cup water 1 stick margarine 1 cup flour 4 eggs Mix water and margarine in a pan and bring to boil. Add flour all at once and mix until ball forms.(this takes some muscle and a good strong big spoon!) Remove from heat. Cool slightly. Add 1 EGG AT A TIME, mixing each one thoroughly. Spread in a greased 13 x 9 or 10 x 14 casserole. Bake at 450 for 15 minutes..then lower temperature to 350 and continue to bake for 25 minutes. (the batter puffs up and comes up the side of the dish) Filling: 1 8oz. pkg cream cheese-softened 3 1/2 cups milk 2 3oz. pkgs vanilla pudding (or CHOCOLATE!!YUM) Topping: 8oz. cool whip To cream cheese, add milk then instant pudding. Beat for 2 minutes. Pour over crust. Put in fridge for 15 minutes to set up, then take it out, and frost it with the cool whip. Refridgerate until chilled. Boy, am I hungry now!! I've copied the recipes from this thread, and can't wait to make them! Thanks everyone for sharing! Woodsy

If I buy salad dressing it would be Renee's Chunky Blue Cheese or the packets of dried Ranch that I mix with mayo. 99 percent of the time I make my own. I love extra virgin olive oil and fresh lemon juice or I make a vinegrette with Dijon mustard, canola oil, red wine vinegar, garlic and a bit of honey. Anne

I'm a bold flavor person but not necessarily with expensive seafood. No vinegar or horseradish or tomato paste... Lots of lemon. Dressed very simply. I lost my post last night via an edit....must have deleted when pups went nuts over a critter in the yard and DH home overly vocal/chatty as well. With Salomon, crab, cod cakes, I like most of the above on the side. Way less mayo by a 1/4. Shrimp salad and lobster rolls, one tBsp when a recipe calls for a 1/4 cup. Adds just enough creaminess like 2 % milk. Very clean with lemon also at the table. A shrimp boil we like a side dish/bowl rich remolade. Excellent as a choice. A google image search for 'seafood salad'... We prefer the Italian/Greek Mediterranean dressed seafood salads. Like on the right. Personal choice. No different than how one likes their burger or pizza...thick/thin. Deep dish/crispy. Tuna salad sandwiches also. I add so much veg, nuts, seeds, fruit. Some like it simple with lots of mayo. This pic from 2019, probably xmas eve....still in the stainless bowl, waiting to add scallops and shrimp that are poaching....to toss. Greek style with a bit of olives, capers, chopped cucumber I'm guessing. No mayo in this type salad.