german potato salad

2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices

6 bacon slices, chopped

1/2 cup finely chopped red onion

1/2 cup white wine vinegar

1/2 cup water

2 teaspoons coarse-grained mustard

2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup chopped fresh dill

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. 

Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. 

Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. 

Transfer potato salad to serving platter. Serve room temp or warm.

shared by Epicurious.com

farfalle "bow-tie" pasta salad

1 lb of bow-tie pasta cooked, drained and cooled

16 oz container of fresh mozzarella balls, drained and cubed
1 -2 c cherry tomatoes....cut in half or fourths depending on size...I like to use multi-colored
1/2 c chopped red onions
1/2 c toasted pine nuts
1 c coarsely chopped fresh basil

mix in with pasta

drizzle favorite olive oil and balsamic vinegar....pasta will soak up the oil and v --- estimate 1/3 c oil & 1/4 c vinegar but start slow and keep adding until desired wetness

salt and pepper to taste

chill for a few hours and ok to make the night before but sit our for an hour or so before serving

variations:  shaved fresh parmesan in lieu of fresh mozzarella, add salami or pepperoni with cubed cheddar cheddar in lieu of mozz, add drained kidney beans, add chopped cucumber, or can even cheat and add already prepared vinaigrette in lieu of olive oil and balsamic

this salad is a no fail....

shared by my dear friend Tracy F

mint chocolate chip ice cream delight

28 crushed oreos
1/3 c butter...melted
mix together and put in a 9 x13 ungreased cake pan
put in freezer for at least 20 mins

let half of gallon mint ice cream soften while the crust is freezing

after crust is frozen....spread ice cream in the crusted pan

freeze again for at least 20 mins

spread a jar of your favorite hot fudge topping (approx 18 ozs) at room temp

freeze until ready to serve

(option....spread a container of cool whip after freezing hot fudge layer and sprinkle a few more crushed oreos and freeze again)


at serving...let it sit out about 10 mins before trying to cut to serve


Variations:  vanilla wafers, butter pecan ice cream and caramel topping OR nutter butters, chocolate ice cream, marshmallow topping, cool whip and nuts on top

created by my favorite sister, Patty Workman

apple cake n vanilla sauce

3 eggs
1 1/2 c veg or canola oil
2 c sugar
3 c flour
1 tsp baking soda
2 t cinnamon
1/4 t salt
3 c chopped apples (granny smith)
1 c walnut pieces
2 t vanilla


grease and flour a 9 x13 pan

mix flour, baking soda, cinnamon and salt...set aside

beat eggs in a large mixing bowl
add sugar and oil....beat at 3 min at high speed

add dry ingredients slowly....batter gets very stiff

fold in apples, nuts and vanilla

pour and spread in pan

bake at 350 degrees for around 45-50 min...test with a toothpick


vanilla sauce

1 stick butter
1 c sugar
1 cup carnation milk
2 T flour
2 t vanilla

cook until thick at a slow boil....stir often!


created by Nancy Colopy and shared by Grandma Helen Sims

pecan pumpkin pie

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preheat oven to 350°

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and 

place the pie on the cookie sheet to bake

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt

Spread in pie crust

In medium bowl, beat remaining two eggs slightly

Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended

Stir in pecans

Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge

Cool pie completely on wire rack

peanut sauce

1/2 c chunky peanut butter
1/2 c peanut or grapeseed oil
1/4 c white wine vinegar
1/4 c tamari or soy sauce
1/4 c fresh lemon juice
3-4 garlic cloves
8 cilantro sprigs
1-2 tsp dried red pepper flakes...the more...the hotter
3 tsp coursely chopped fresh ginger

put all the ingredients in a food processor, blender or bullet...puree away until everything is well blended

best made a day or two in advance....flavor gets better and better

serve at room temp

use this recipe as a dip, sauce or marinade

excellent on grilled chicken, chicken skewers, chicken anything

created by "ME"

chipotle sauce

7 oz can chipotle peppers in adobe sauce
1 c sour cream or mayo
juice of 2 lemons or limes

puree in food processor or bullet works great....add salt to taste if any needed

use this recipe as a dip, sauce or marinade

excellent with grilled artichokes, grilled veggies of choice, grilled fish and chicken...has a little heat to it..cool it off with a T of peanut butter (trust me...it works)

can be made days in advance...gets better if it chills for a couple days

created by "ME"