Honey Roasted Red Potatoes

Ingredients:

1 pound red potatoes, quartered

2 tablespoons diced onion

2 tablespoons butter, melted

1 tablespoon honey

1 teaspoon dry mustard

1 pinch salt

1 pinch ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.

Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.

Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Deviled Eggs

I like my deviled eggs very mustard-y, and I think the recipe's a little different every time I make them, so adjust them to your tastebuds! :)

Ingredients:

6 eggs
2 Tbsp mustard

1 tsp onion powder

1/2 teaspoon paprika

Directions:
Boil eggs 14 minutes. Drain and let cool in fridge (approximately 4 hours).
Cut eggs in half lengthwise. Remove the egg yolks and mash them, mustard, and onion powder together in a small mixing bowl. Spoon mixture into the egg shells and sprinkle with paprika.

Bread and Celery Stuffing

Ingredients:
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Directions:
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Ranch Cheeseball

Ingredients:
16 ounces Cream Cheese -- softened
1 package Ranch salad dressing mix
1 cup shredded cheddar cheese
Halved almonds

Directions:
Combine salad dressing, cheese and cream cheese. Form into a ball. Roll in almonds. Refrigerate until 10 minutes before serving.