Liz’s Potato Salad

5 pound bag potatoes (hold back about 4)
1 c Miracle Whip
8 oz sour cream
4 inches peeled cucumber (cut slices in half and then in half again)
1 tsp yellow mustard
2 tsp red wine vinegar
1/4 cup sugar
1/2 tsp dried dill weed
2 hardboiled eggs, sliced into ovals
few shakes of paprika

1. Put the potatoes (whole and unpeeled) in a big stock pot and cover with water.  Boil for about 20 minutes, then start checking to see if done with fork.  When tender, drain and set aside to cool slightly
2. In a small bowl, combine Miracle Whip, sour cream, cucumber, mustard, red wine vinegar, sugar and dill weed
3. When potatoes are still warm, peel them and cut into cubes and place in a large bowl
4. Combine the potatoes with the mayo mixture.  If too dry add more of mixture (minus sour cream), if too wet add a couple more potatoes. Remember it will thicken when sitting in fridge.
5. Add sliced hardboiled eggs on top with a dusting of paprika from high up

Pineapple Upside Down Cake (Liz's)

2 eggs

2/3 c granulated sugar

1 can pineapple rings

1 tsp vanilla

1 cup flour

1/3 tsp baking powder

1/4 tsp salt

1/3 c butter

1/2 c brown sugar

maraschino cherries

1. In a large bowl, beat eggs for 5 minutes
2. Gradually beat in granulated sugar
3. Add 6 TB pineapple juice + 1 tsp vanilla
4. In a small bowl, sift together flour, baking powder and salt.  Add to large bowl, mix well.  Set aside.
5. Melt butter in heavy 10" skillet
6. Sprinkle brown sugar evenly over butter
7. Place pineapple and cherries over butter/sugar mixture
8. Pour batter over fruit
9. Bake at 350 for 45 minutes
10. Allow to cool for 15 minutes before flipping onto a plate

Buckeye Bars

Brownie Mix + necessary ingredients to bake

8 TB softened butter

1 c smooth peanut butter

2 tsp vanilla

2 TB milk

2-3 c powdered sugar

2/3 bag chocolate chips

1. Make and bake a brownie mix in a 9 x 13 pan
2. Then put 4 tablespoons of softened butter in a bowl and one cup peanut butter. 
3. Mix completely. 
4. Then add two teaspoons of vanilla and two tablespoons of milk. 
5. Mix completely. 
6. Then add between two to three cups of powdered sugar. It should have the consistency of playdough. 
7. Then pat over the completely cooled brownie base. 
8. Melt about 2/3 bag of chocolate chips with four tablespoons of butter. 
9. Pour over the peanut butter mixture and spread evenly. 
10. Refrigerate until firm.

Lemon Fluff

1 large package Cream Cheese
1 can Evaporated Milk
2 cups boiling water
2 small packages Lemon Jello
3 packages Graham Crackers
1.5 sticks Butter
1 cup Sugar
1 tsp Vanilla

1. Put one large package of cream cheese out to soften. 
2. Put one can of evaporated milk in a large glass bowl. 
3. Put two small boxes of lemon Jello in a medium sized bowl with two cups of boiling water...stir completely until dissolved.  
4. Put both in freezer. 
5. Meanwhile, crush three packs of graham crackers. 
6. Add 1 1/2 sticks melted butter and a couple of tablespoons of sugar and 1 teaspoon of vanilla.  Mix with graham cracker crumbs. 
7. Reserve about 1/3 cups for the topping. 
8. Put in a buttered 9×13 dish and pat down. 
9. Now mix cream cheese and one cup sugar in a bowl until it's kind of fluffy. 
10. Check on your freezer bowls. The Jello should be cool and somewhat thick but still liquid. The milk should have a ring of frozen milk around the edge. 
11. Get the jello out first and add cream cheese mixture to it and beat until thoroughly mixed. 
12. Get the milk out next and beat until very thick (maybe 3 or 4 minutes). It should hold a shape.
13. Now add the lemon Jello mixture to this and mix thoroughly.  
14. Pour on top of the graham cracker crust and add the remaining bits of graham cracker as a topping.  
15. Refrigerate for a couple of hours until set. 
16. Keep refrigerated.