Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they're done, stick a fork in and it should slide out easily and smoothly when done.
When the potatoes are done remove them from the bag carefully as they'll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
Preheat oven to 350°F. Butter or spray 9"x9" baking dish (or other appropriate sized casserole dish).
In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
Beat the 3 eggs.
In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
Store the brownies in an airtight container at room temperature for up to 3 days.