RANCH POTATO SALAD
1 cup Sour Cream
Scrub potatoes and cut into chunks. (I leave the skins on because it gives the potato salad more color)
Cover with water in a large pot and cook until done. Do not overcook or the potatoes will turn to mush when you stir in the other ingredients.
While they are cooking, chop the green onions and cook the bacon. Mix those with the other ingredients and gently stir into the cooked potatoes. Refrigerate several hours before serving.
Cream Puff Cake
1 stick margarine
1 cup water
1 c. all purpose flour
1 8 oz. pkg. cream cheese
4 c. milk
3 3.5 oz pkgs. Vanilla pudding mix
1 (12 oz) container frozen whipped topping, thawed
¼ cup chocolate syrup
Preheat oven to 400 degrees F (200 degrees C).
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.