Recipes from the 4th of July Party

Amazing Pear and Cashew Salad

Romaine Lettuce or Assorted Mix of Lettuce

1 cup (4 ounces) shredded Swiss cheese or whatever cheese you would like

1 cup (or more!) salted cashews

1-2 medium pears, thinly sliced

1/2 cup dried cranberries

POPPY SEED VINAIGRETTE:

2/3 cup olive oil

1/2 cup sugar

1/3 cup lemon juice

2 to 3 teaspoons poppy seeds

2 teaspoons finely chopped red onion

1 teaspoon prepared mustard

1/2 teaspoon salt

Combine the lettuce, Swiss cheese, cashews, pear and cranberries. Combine remaining ingredients and toss with lettuce. You can cut the dressing in half, as the amount it makes is way too much!

Loaded Mashed Potatoes (In other words, My Diet Starts Tomorrow Potatoes)

5 pounds potatoes, peeled and cubed
3/4 cup sour cream
1/2 cup milk (or half and half)
3 tablespoons butter
Salt and pepper to taste
3 cups (12 ounces) shredded cheddar cheese blend, divided
1/2 pound sliced bacon, cooked and crumbled (or Real Bacon Bits)
3 green onions, sliced
Directions:
Place potatoes in a pan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Mash. Add sour cream, milk, butter, salt and pepper. Mash again until light and fluffy. Stir in 2 cups cheese, bacon and onions.

Place in a large greased baking dish. Top with remaining cheese. At this point you can place in the fridge until needed. When ready, bake, uncovered, at 350° for 30-40minutes or until heated through and cheese is melted. (Beware: The potential for mashed potatoes to bubble over the sides of dish is likely.)
Serves 12