The Best Potato Salad

By popular demand, here is my world famous potato salad recipe.

8 medium potatoes, peeled and quartered

3 hard boiled eggs, chopped

3 Tbsp sweet pickle relish

3 Tbsp chopped sweet onion

1/2 cup shredded cheddar cheese

1 cup mayonnaise

1/2 cup Miracle Whip

1 Tbsp yellow mustard

salt and pepper to taste

Dice the potatoes into large cubes. Place in large bowl. Add eggs, pickles, onions and cheese. Stir in remaining ingredients until well blended. Chill in refrigerator at least one hour before serving


Toffee Squares

Another Christmas favorite.

1 cup butter or margarine

1 cup brown sugar

1 egg yolk

1 tsp vanilla

2 cups flour

1/4 tsp salt

3-4 milk chocolate candy bars

1/2 cup chopped nuts (optional)

Heat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a greased 9×13 baking pan. Bake 25-30 minutes or until nicely browned. Crust will still be soft. Remove from oven and immediately place squares of chocolate candy bar on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts if desired. Cut in small squares while still warm.

Chocolate Crinkle Cookies

This is  yummy, fudgy, chocolatey goodness!

1/2 cup vegetable oil

4 squares unsweetened chocolate, melted (total of 4 ounces)

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup powdered sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. In a separate bowl, stir together flour, baking powder and salt. Add to oil mixture. Chill several hours or overnight.

Heat oven to 350;. Drop teaspoonfuls of dough into powdered sugar. Roll in sugar; shape into balls. Place about 2 inches apart on greased baking sheet. Bake 10-12 minutes.

Makes about 6 dozen cookies.

Crunchy Salad

I’ve seen this recipe called many different things. This is the title on the recipe card that I found stuck in a library book many years ago. It is a great recipe to take to a picnic as it has no mayonnaise, eggs or milk in it so it is safe in the heat. I suggest that you not mix the dressing and the salad together just before you are ready to serve it.

Crunchy Salad

Serves 12   

1 cup  oil     

1/2 cup  sugar     

1/3 cup  vinegar  

2 packages  chicken flavored Ramen noodles  

1 pound  bag cole slaw mix  

1 cup  slivered almonds  

1 cup  sunflower seeds  

1 bunch  green onions — chopped                                                                                                                                                                                                                                          

Mix together oil, sugar, vinegar and flavor packets from Ramen noodles and chill for 24 hours.

Just before serving, toss together the remaining ingredients as well as the crushed Ramen noodles. Pour dressing over and mix before serving.

Great website

I learned about Say Mmm from HomeEc 101.

This site has got the ability to help you develop a menuplan and grocery list to go with it. I’m still learning how to use it, but it looks customizable. And best of all, I can use it on my Droid! That thrills the cook and the geek in me.

Check it out!

Mexican Rice Casserole

Hello all! I just about dropped off the face of the earth, didn’t I? Well, I’m back and I’m cooking again. However, my camera is on the blink. I’ll post pics when I get it fixed.

Last night, I threw together a meal that ended up being quite tasty. My second daughter is home from college for the weekend, and she requested I make something Mexican. We rummaged through the cupboards and this is what we came up with.

I browned and drained 1 pound of ground beef with some onion.  Then I added 1 envelope of taco seasoning mix (I used Taco Bell Mild, it’s what I had on hand). I removed this from the heat and added 1 can of green chiles, 1 can of sliced black olives, 1 can of diced tomatoes with the juice and 1 can of black beans, drained. I set this aside so the flavors could hang out together for awhile.

My daughter made the rice. To a saucepan she swirled about 1 Tbsp of olive oil. Once it was warmed through she added some chopped onion and the last of my rice (totalled about 1 1/2 cup) and mixed it around until most of the rice was opaque. She added 1 can of chicken broth that she had heated to boiling in the microwave. (It was seasoned broth from Swanson, with garlic and herbs-what I had on hand) and 1/2 tsp of turmeric. She placed the lid on the pan and let it simmer for about 15 minutes, until light and fluffy and the liquid was gone.

We combined the meat mixture and the rice mixture and placed in a baking dish sprayed with Pam, sprinkled with about 2 cups of shredded Mexican blend cheese and baked at 350 for about 30 minutes. Served it with a green salad and it was quite a tasty meal.