CREAMY PASTA SALAD
8 oz. pasta (I use small shells)
1 c. mayo (Hellmann’s is the best, in my opinion)
2 Tbs. white vinegar
1 Tbs. prepared mustard
1 tsp. salt
½ tsp. white sugar
¼ tsp. black pepper
1 c. celery, sliced thinly
Pinch of celery seed
1 c. green or red bell pepper (I used ½ c. of both)
¼ c. red onion, diced
Cook pasta as directed. Rinse in cold water until totally cool. Combine the other ingredients in a medium bowl. Mix in the pasta. Chill for at least a couple of hours (best if made the day ahead) before serving.
 
LOADED BAKED POTATO SAUCE
½ c. butter (1 stick)
½ c. sour cream
2 garlic cloves, minced
1 Tbs. dried chives
1/3 c. (more or less) heavy cream
Salt and pepper to taste
1 Tbs. dried parsley
1 c. sharp cheddar cheese, shredded
1 c. mozzarella cheese, shredded
4-5 slices of bacon
Cook your bacon. Drain and set aside. Mix everything else, except the cheeses, together in a medium sauce pan.  Heat until hot and ...