Booming Fourth of July Cake

Ingredients:

1 (16 ounce) package miniature marshmallows
20 caramels
1/4 cup butter, cubed
10 cups popped popcorn
1 1/2 cups salted peanuts
1 cup M&Ms plain chocolate candies (the red, white and blue ones if you can find them)

Instructions:

Place the marshmallows, caramels and butter into a large saucepan. Place pan over low heat and cook until all the ingredients have melted and is smooth.  Place the popcorn in a 9X13 cake pan.  Pour the marshmallow mixture over the popcorn.  Use a rubber spatula to mix all together being sure to coat the popcorn well.  You will have to do this quickly before the caramels start to harden again.  Add the peanuts and M&M’s.  Spread out evenly.  Cool until firm.

Baked Fourth of July Salad

Ingredients:

1 (28 ounce) package O’Brien potatoes
1 tablespoon olive oil
8 ounce package of shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon mustard
1/3 cup bacon, cooked and crumbled

Instructions:

Place the oil in a large skillet over medium high heat.  Heat until oil is hot.  Add potatoes.  Cook until lightly brown on both sides about 15 minutes.  Remove from heat.  Preheat oven to 375 degrees.  Lightly grease a large rectangle baking dish with butter.  Place the potatoes, 1/2 the bag of cheese, the mayonnaise and mustard into a large mixing bowl.  Add the bacon and stir until mixed together well.  Place in the prepared baking dish.  Top with the other 1/2 bag of cheese.  Bake 30 minutes or until cheese is completely melted.

Yankee Doodle Dandy Pasta

Ingredients:

1 (16 ounce) box medium pasta shells
1/4 teaspoon celery seeds
1/3 cup hamburger dills, chopped
1/4 cup sweet onions, chopped
2 hard-boiled eggs, chopped
1 teaspoon season salt
1 teaspoon lemon juice
1 (8 ounce) package shredded cheddar cheese
1 cup mayonnaise
Pepper to taste

Instructions:

Cook pasta shells according to package directions.  Drain well.  Place the pasta in a large mixing bowl. Add the eggs, chopped hamburger dills and chopped onion.  In a small bowl mix together the mayonnaise, celery seeds, season salt and pepper. Fold in the cheddar cheese.  Pour mixture over pasta and stir well.  Be sure all the pasta, eggs, pickles and onions are covered well with the mayonnaise mixture.  Cover and place in the refrigerator for one hour or in the freezer 15 to 20 minutes before serving.

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