Red Potato Dill Salad

Red Potato Dill Salad 12 servings Ingredients 3 pound small red potatoes 1 teaspoon kosher salt 2 tablespoons white vinegar 1/2 cup red onion, chopped 1/2 cup light (or not) mayonnaise 1/2 cup light (or not) sour cream or Greek yogurt 1 teaspoon garlic salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped dill fresh dill, divided (can use dried dill) Instructions Place the potatoes in a large pot of salted water and boil them for 25 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato, if cut. Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar. Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight. Sandy B

Ham and Cheese Roll Ups

Ham and Cheese Roll Ups 

10 minutes prep; 4-8 hours to chill (or overnight) 

32 roll ups 

8 oz cream cheese room temperature 

½ teaspoon garlic powder 

1 cup cheddar cheese shredded 

2 tablespoons dill pickle relish 

4 tortilla shells (8 inches in size) 

½ pound deli ham 

Instructions 

In a large bowl, using a handheld mixer, beat the cream cheese with the garlic powder until it is light and fluffy. Stir in the cheddar cheese and pickle relish. Divide the cream cheese mixture evenly among the tortilla shells. Make sure it is spread all the way to the edges of the tortillas. Then evenly divide the ham slices. Roll up the tortillas and wrap tightly with saran wrap. Refrigerate for 4 to 8 hours (or overnight). Remove from the refrigerator, take off the plastic wrap, and slice. Cut the edges off the rolls. Then slice in half, then in half again and again to make 8 total roll ups from each roll. Serve or store in an airtight container for up to two days.

Chess Cake

Chess Cake 

18 servings 

9x13 pan 

1 package yellow cake mix 

2 eggs 

½ c butter, melted 

1 8 oz package cream cheese, softened

½ c butter, melted 

2 eggs 

4 c confectioner’s sugar 

Preheat oven to 325̊. Grease and flour one 9x13 pan. In a large bowl, mix together cake mix, 2 eggs, and ½ c melted butter. Put into prepared pan. In another bowl, beat cream cheese until smooth. Blend in ½ c melted butter, and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in pan. Bake for 1 hour. Cool.

Marinated Vegetables

Marinated Vegetables 

3/4 cup vinegar (I used white) 

1 T water 

1 cup of sugar, maybe less 

½ cup of vegetable oil 

1 tsp salt 

1 tsp pepper 

1 16 oz can shoepeg corn, drained 

1 16 oz can green beans, drained 

1 16 oz can English peas, drained 

1 cup onions, chopped (I used red onion) 

1 cup green bell pepper, chopped 

1 2 oz. jar chopped pimento, drained. 

 Place marinade ingredients in a small saucepan, bring to a boil - let cool. Place remaining ingredients in a large bowl, pour sauce over vegetables when cooled, stir gently to mix. Cover and chill for several hours before serving. (I drained much of the sauce off before serving. Save the drained portion because you can add more vegetables and the sauce again to make more salad. It keeps for quite a while.)

Scalloped Vidalia Onions

Scalloped Vidalia Onions 

 Serves 4-6 

1 Tbsp olive oil

½ c plus 1 Tbsp butter, divided 

3 large Vidalia onions, sliced 

3/4 tsp salt, plus more to taste 

1 tsp black pepper, plus more to taste 

1 tsp Worcestershire sauce 

½ tsp paprika 

1/4 c AP flour 

2 c milk 

8 oz shredded Swiss cheese 

1 c panko breadcrumbs 

Chopped parsley, as desired for garnish 

Heat a large skillet over medium-high heat. Drizzle with olive oil and melt 1 Tbsp butter. Add onions and season with salt and pepper to taste. Cook and stir until onions become translucent but still firm. Place onions in an ungreased 9x13 baking dish. Preheat oven to 350̊. In a small saucepan, melt 1/4 c butter over medium heat. Whisk in Worcestershire sauce, 3/4 tsp salt, paprika, and ½ tsp pepper until smooth. Gradually whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cover and stir 2 minutes until thickened. Remove from heat and stir in cheese until melted. Pour mixture over onions; toss to coat. Top with breadcrumbs. Melt remaining 1/4 c butter; drizzle over the breadcrumbs. Bake, uncovered, 30-35 minutes, or until golden brown. Sprinkle with chopped parsley, as desired, for garnish. Serve warm.

Mexican Street Corn Casserole

40-oz bag of frozen corn (If thawed, cook for the indicated time; if frozen cook about 10 minutes longer) 

2/3 c. mayonaise

2/3 c. sour cream (light will work but not fat-free)

2 tsp. chili powder, divided

3/4 tsp garlic powder

1/2 tsp salt

6 oz queso fresco, crumbled and divided

3 T fresh cilanro, chopped

limes (optional; spritz at the end if desired)

Preheat oven to 350.  Spray 13x9 pan with nonstick spray.  In a large bowl, stir the corn, mayo, sour cream, 1-1/2 tsp chili powder, garlic powder, salt, and 4 oz crumbled queso.

Pour into casserole.  Sprinkle with the remaining chili powder.  (NOTE: Rather than measure the chili powder, I just lightly sprinkled it all across the top of the corn mixture.)  Bake for 35-45 minutes (possibly longer if using frozen corn) until heated through and bubbly along the edges.

Remove and top with remaining cheese and cilantro.  Serve warm.

Pineapple Casserole

Pineapple Casserole 

1 20 oz can pineapple chunks or tidbits, drained and reserving liquid 

3 Tbsp reserved pineapple juice 

3 Tbsp flour 

1/4 c sugar 

4 oz sharp cheddar cheese, shredded (about a cup) 

1/4 c melted butter 1

 ½ c butter cracker crumbles (Ritz) 

Instruction: Drain pineapple, reserving 3 Tbsp. Combine cracker crumbles and butter, then gently stir with a fork to combine. Lightly spray a shallow 1 qt. baking dish (or small pie plate) with cooking spray, or rub with butter. Combine reserved 3 Tbsp of juice and flour in a bowl, then mix until smooth. Add sugar, drained pineapple and cheese, then stir until combined. Gently stir in 1/3 of the cracker crumbles. Spoon mixture into baking dish, then top with remaining cracker crumbles. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and crackers are starting to brown. Serve immediately. 

Note: This recipe doubles beautifully. Just use 13x9 baking dish, then cook about 5 minutes longer. If using pineapples in Unsweetened juice, just add a Tbsp or two of sugar. No need if using heavy syrup type or sweetened juice.

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Skillet Chicken and Creamy Sun Dried Tomato Sauce 

4-5 servings 

10 min prep, 10 min cook 

1.5 chicken boneless, skinless thighs or chicken breasts 

½ tsp salt 

Black pepper 

½ c sun dried tomatoes, strips, drained of olive oil (save the oil to cook with!) 

2 cloves garlic, minced 

½ c white wine (or chicken broth) 

3/4 c heavy cream 

1/3 c finely shredded Parmesan 

2 tsp Dijon mustard 

1 c basil leaves, packed (optional) 

Cut chicken in half horizontally to form 2 thin steaks. Sprinkle with S&P. Heat oil from sun dried tomato jar in a large skillet over high heat. Add chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone, which means it has evaporated. Mix in mustard, then add the chicken broth, cream, Parmesan, and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2-3 minutes until thickened. Stir regularly to dissolve Parmesan. Taste sauce and add more S&P if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately. Great served over mashed potatoes, creamy mashed cauliflower, or pasta. Or serve with bread on the side to mop up the sauce.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff 

Serves 4 

3 Tbsp EVOO, divided 

8 oz cremini mushrooms, sliced 

S&P 

½ c diced onion 

2 cloves garlic 

1 lb ground beef 

2 tsp paprika 

3-4 c low sodium beef broth (maybe less) 

8 oz dry rotini 

Dollop of tomato paste or catsup 

½ c sour cream 

fresh parsley, for serving 

Heat 1 Tbsp of the EVOO over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with S&P, then remove from the pot into a bowl and set aside. Heat the remaining 2 Tbsp of EVOO in the same pot. Add the onion, season with S&P, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to continue. Pour the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms, adding a dollop of tomato paste or catsup. Stir well, then add sour cream. Serve topped with fresh parsley.