potato salad

5 lb. potatoes
12 eggs

Dressing:
2 c. mayo (I used Hellman's Light)
1 1/2 c. sour cream
1/2 c. sugar
1 T vinegar
1/4 c. mustard
salt & pepper to taste (I used ~1 tsp. salt and lots of pepper)

Boil and dice potatoes and eggs. Mix together dressing and pour over potatoes and eggs. Should be quite moist. If it is not, add a small amount of milk. Best if stands 6-8 hours. Makes about 4 quarts.

Personalize as you see fit... I added 3 celery stalks, the recipe also suggests 1 c. onion. Enjoy!!

Baked Sweet Potato Fries

Recipe and picture from OurBestBites

Baked Sweet Potato Fries with Honey-Lime Dip

Recipe by Our Best Bites

1 lb peeled sweet potatoes cut into 1/4″ match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Honey-Lime Dip

6oz container plain, low-fat yogurt

1 T mayo (low cal is fine)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt Mix all ingredients until combined.  Chill until ready to use.

Jello Pretzel Salad

 Jello Pretzel Salad

(from The Girl Who Ate Everything)

2 1/2 c. pretzels (crushed fine)

3 Tbsp. brown sugar

3/4 c. butter

1 (6 oz) pkg instant strawberry jello

1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries

1 ( 8 oz ) pkg cream cheese

1 c. sugar

8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

Brown Sugar Meatloaf

Brown Sugar Meatloaf  (recipe from Nicole and allrecipes)
Ingredients:
1/2 cup packed brown sugar
1/2 cup ketchup
1T Worcestershire sauce
1 1/2 pounds lean ground beef
1/2 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground ginger
3/4 cup seasoned bread crumbs

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. on a cookie sheet form mixture in middle of pan as a loaf. That way it does not cook in ts own grease.
3.In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
4. Pour the brown sugar, ketchup, Worcestershire sauce mixture over loaf.  
5.Bake in preheated oven for 1 hour or until juices are clear.  


If you do not want to wait an hour you can always place them in muffin tins and cook for 30 minutes  instead and you have individual servings.

Funeral Potatoes

1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's just personal preference.)

2 cups sour cream

2 cups shredded sharp cheese, + ½ cup for topping

2 cans cream of chicken soup

Small bunch of green onions, sliced

Corn flakes

Preheat oven to 350 degrees.

Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.

Add the hash browns and mix together thoroughly.

Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Cover and bake potatoes at 350⁰ for 30-35 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.

 

(recipe from the girl who ate everything)

Easter Breakfast Rolls

Easter Breakfast Rolls  (recipe from SistersCafe)

1 package frozen bread or roll dough, thawed (or homemade roll dough)

6 TB sugar

1 tsp cinnamon

1 bag large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place

1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Chicken Caprese Sandwich

Ingredients:

2 large chicken breasts

Fresh Mozzarella Cheese sliced

Fresh Roma tomatoes sliced

Pesto (See our Pesto recipe or you can buy it)

4-5 Ciabatta rolls or Kaiser rolls toasted

1/2 cup of olive oil

1 tsp rosemary

1 tsp dried basil

1 tsp garlic salt

In a plastic bag marinate the chicken breasts in the olive oil and spices. Be sure to cover evenly.

On an oven safe grill pan, or skillet, grill the chicken on both sides till golden brown. Put into a 325 degree oven for 20 minutes until done (180 degree with a meat thermometer). Let stand for 5 minutes.

On the bread that has been toasted, spread a good layer of pesto on both sides. Slice the chicken on a bias very thin, and place on the roll. Top with the mozzarella and tomato. Enjoy!

 

Recipe from Our Family Treat