For the dressing, whisk together the sugar, vinegar and salad dressing.
Pour dressing over the vegetables and stir to coat. Chill for at least 2 hours.
In a large mixing bowl, blend corn meal, flour, baking powered and sugar.
In another bowl, whisk together milk, eggs and melted butter. Add this mixture to corn meal mixture and blend together thoroughly.
Next using oven mitts, carefully remove the skillet from the oven. Pour batter into the skillet and return to oven. Bake for about 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.
Serve with soft butter and honey or maple syrup.
Wash potatoes; pat dry with paper towels. Cut into 1/4" thick strips; transfer to a large bowl.
Add dressing and grated topping; toss well.
Arrange potatoes in single layer on a large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
Bake 12 minutes.
Turn potatoes over the large spatula. Continue baking 10-12 minutes or until golden brown and crisp.
If using meat, brown the ground beef in a skillet over medium-high heat until no longer pink; drain.
Mix spaghetti sauce, tomatoes, water and browned meat, if using.
Spoon 1 cup of sauce mixture onto bottom of 9x13 baking dish. Layer 1/3 ravioli and 1/3 cheese over sauce mixture. Repeat layers twice. Top with remaining sauce mixture.
Sprinkle with Parmesan cheese.
Cover and bake 30 minutes.
Uncover and bake 15 minutes more or until ravioli is tender and heated through.
Let stand 10 minutes.
Cut the bread into 1 inch slices. Place slices on a large baking sheet.
In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.
Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.
Cook meat with taco seasoning mix as directed on package. Spoon salsa onto pizza crust. Spread meat onto pizza; top with cheese.
Bake 8-10 minutes or until crust is golden brown and cheese is melted.
Top with lettuce, onions and tomatoes. Crush taco shells; sprinkle over pizza. Drizzle with sour cream, if desired.
Divide mixture between two double thicknesses of heavy-duty aluminum foil. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once.
Open foil carefully and allow steam to escape. Serve with sour cream, if desired.
Dredge chicken in flour and season with seasonings.
Fry chicken on all sides until golden brown.
Bake in 375°F oven for 45 minutes, turning halfway through.
Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop pulp out of potatoes; add pulp to the bowl.
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt and pepper; beat until smooth. If necessary, stir in milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in 1/2 cup of the cheddar cheese and chives, if desired. Divide the mashed potato mixture evenly among the potato shells. Place in a 2-quart baking dish.
Bake, uncovered, in a 425 F oven for 20-25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2-3 minutes more or until cheese melts.
Mix cream cheese and sugar. Fold in whipped topping, and stir until sugar is dissolved.
Spread cream cheese mixture over cooled pretzel crust.
Boil water and mix with jello. Do not add cold water. Add frozen raspberries to jello. Let cool a bit and pour over cream cheese layer.
Refrigerate for at least 4 hours.