Potato Salad 6-8 medium size potatoes 2-4 eggs Diced onion Dill pickle spears Vinegar Mustard Mayonnaise (not Miracle Whip) Garlic powder
First off, let me say that I do not measure anything when I make my potato salad. My measurements here are guesstimates. Do not add too much of the liquids as your potato salad will turn out soupy. Boil 6-8 medium sized potatoes to your desired tenderness for potato salad. Hard boil 2-4 eggs, just depends on how many eggs you want in your potato salad. Peel eggs and mash or dice eggs in bowl that potato salad will go in. Peel potatoes and dice into bite size pieces into bowl with the prepared eggs. If you like onions, dice some onions into the bowl. I try to make enough potato salad to last a couple of meals, so I add a small amount as the onions tend to take over the flavor of the salad after a day and a half. Dice dill pickle spears small, add to potato salad, also add a little of the pickle juice to the bowl as well as a couple teaspoons of vinegar. Next add your mustard, I only add mustard for a little extra color so maybe a teaspoon. Sprinkle a little garlic powder for some extra flavor in your salad. Mayonnaise is next to be added. Depending on how much vinegar and pickle juice you added you may need 1 cup of mayonnaise to 2 cups of mayonnaise. Start out with the smaller amount and add as you need to. Mix and taste. All ingredients can be adjusted as you need. Refrigerate and enjoy with your Baked and Flavorful Chicken!
Baked and Flavorful Chicken
Whole chicken cut up, chicken leg quarters, or whatever part of the chicken you prefer 2 Tablespoons olive oil 1/2 cup soy sauce 2 Tablespoons ketchup 1 cup honey 1 clove garlic, minced or pressed salt and pepper if desired Preheat enamel cast iron grill pan in a 350 degree oven for 10-15 minutes. While my pan was heating, I mixed the liquid ingredients together in a bowl. Once the pan was hot, pull it out of the oven with thick pot holders. Place the uncooked, unseasoned chicken pieces in the hot grill pan, pour the mixed ingredients over the chicken, then return the pan to the hot oven. Cook the chicken for an hour. Chicken comes out flavored to the bone and very tender.
Snickers Bar Pie
4 cups milk, divided 2 (3 3/4 ounce) boxes instant vanilla pudding 1 cup Cool Whip, divided 3 Snickers candy bars, cut into chunks 1 (10 inch) pie shells, baked 3 (3 3/4 ounce) boxes instant chocolate pudding mix Cool Whip, for garnish peanuts, for garnish
Directions:
Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very smooth. Fold in candy bar chunks.
Spread in baked pie shell.
Combine remaining milk, remaining Cool Whip and chocolate pudding. Beat until smooth.
Spread on top of vanilla layer. Heather Howard amazines.com
