Paula Deen's Gooey Butter Cake

Crust:

1 package yellow cake mix

1 egg

1 stick butter

Filling:

1 package cream cheese, softened

1 stick butter

2 eggs

1 teaspoon vanilla

1 box (16 ounce) powdered sugar

Preheat the oven to 350. Combine the crust ingredients and press into the bottom of greased 9x13 pan. In a large bowl, beat the cream cheese until smooth. Add butter, eggs, and vanilla and beat until smooth. Add powdered sugar and mix well. Spread over crust mixture and bake for 40-50 minutes. Center should be gooey.

Ott's Ranch Potatoes

From the Ott's Ranch dressing bottle:

2 pounds red potatoes, sliced, with skins on

1 bottle Ott's Ranch dressing

1 stick butter

1 small onion, thinly sliced

2 cups cheese, shredded

From Erin's kitchen:

3 pounds +/- Yukon gold potatoes, sliced with skins on

2/3 bottle of Ott's dressing with milk to fill the rest of the bottle

Part butter and part margarine to equal about a stick, sliced

1 and 1/2 cups cheddar cheese, shredded

1/2 onion, thinly sliced

Parboil the potatoes until just soft. In a greased 9x13 pan, layer potatoes, 1/2 ranch dressing, 1/2 sliced butter, and half cheese. Follow with another layer of the same. Bake for about 30 minutes at 350. Salt and pepper to taste. With the Yukon potatoes, I'm not sure it's really necessary to boil the potatoes before baking. Might be able to just bake them a little longer.