Preheat oven to 400 degrees. Spray a large baking pan with non stick cooking spray.
Add the hash browns to a large bowl. Whisk the eggs together and pour over the potatoes. Add the cheese, and spices and melted butter and mix together.
Spread the hash browns over the baking pan and bake for 40 minutes or until desired crispiness. Cut and serve warm.
Preheat oven to 425 degrees.
Wash leeks thoroughly and cut leeks into ½” disks, discarding the dark green portion of the leek. Put the leeks into a bowl, being careful to keep them in their disk form without it separating into individual rings. Add the heavy cream, grated parmesan cheese, salt and pepper, and mix gently using your hands.
In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.
On a cookie sheet lined with paper towels add peas. Roll peas around so they will shed any additional water they may be holding.
In large bowl stir together the sour cream, mayonnaise, pepper, kosher salt and garlic powder. Add the Water Chestnuts, carrot, onion, diced peas, bacon and peas. Gently fold together.
Prepare pasta according to package instructions. We recommend elbow macaroni, salad macaroni, penne, rotini etc. Short cut pasta will work best.
Drain noodles returning to the pot adding all of the vinegar. Toss the noodles and allow them to absorb the vinegar, about 10 minutes.
In a large colander rinse grapes and remove from stems. Place prepared grapes in a large bowl.
In a medium bowl or food processor combine your cream cheese, yogurt and brown sugar. Process or mix with a hand mixer until smooth. Add the dressing to your grapes, along with the nuts and Craisins ®; mixing until well distributed.
Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.
Add cucumber, onion, Feta and basil leaves and mix gently.
Serve immediately or chill. Best served either day of preparation or next day.
In a medium bowl, add all the prepared cucumber slices.
In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.
Refrigerate at least 1 hour prior to serving. Best served day of preparation.
In a medium saucepan over low heat, add the carrots and cover with water. Add a pinch of salt and bring water to a simmer. Cook for about 10 minutes or until almost fork tender. Drain and set aside.
Prepare the night before and let sit in the refrigerator.
In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.
Bake at 350° for 35-45 minutes or until golden brown and bubbly.
