Mom’s Potato Salad

Mom’s Potato Salad is potato salad the way I like it! It has just the right amount of ingredients, and the flavors blend together nicely. It’s the dressing that makes the dish!

Mom's Potato Salad

I always make potato salad with either mayonnaise or Miracle Whip. I never thought of combining the two! The sour cream really kicks it up. This is sooo good.

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Mom's Potato Salad
Ingredients
  • 6 boiled potatoes cut in chunks
  • 4 hard-boiled eggs chopped
  • 1/2 - 1 onion chopped
  • 6 green onions sliced thin
  • 3 stalks celery chopped
  • 1/3 cup Miracle Whip
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • salt and pepper
  • paprika optional
  • parsley optional
Instructions
  1. Toss together.
  2. chill.
  3. EAT!

Enjoy!

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Recipe based on one by Donna
Photo by Delicious as it Looks

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Famous Macaroni Salad

This Famous Macaroni Salad has got to be the best macaroni salad in the world. It was one of the most-popular dishes I served at our family get-together.

Famous Macaroni Salad

There are a lot of ingredients, but don’t skimp.

The flavor sensation is absolutely incredible!!

This salad is great for large gatherings. Or for making the neighbors happy with a salad gift! One of the best tasting macaroni salads I have ever had!

It can easily be scaled down.

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Famous Macaroni Salad
Ingredients
  • 1 16 ounce package salad macaroni (or ditali pasta)
  • 1 cup celery diced
  • 1 cup red onion diced
  • 1 cup onion diced (yellow or white)
  • 1 cup medium cheddar diced
  • 1 cup swiss cheese diced
  • 1/2 cup Parmesan cheese grated
  • 1 cup dill pickle diced
  • 1 cup salami diced
  • 1 cup olive black, sliced
  • 1/2 teaspoon horseradish
  • 1 -2 tablespoon garlic salt
  • 1 -2 tablespoon garlic minced
  • 1/2 teaspoon white pepper
  • 1 -2 teaspoon black pepper fresh ground
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1 3 ounce jar diced pimentos, rinsed and drained
  • 1 -1 1/2 cup mayonnaise
Instructions
  1. Bring 2 quarts of water to a boil. Add the macaroni and cook until it is al dente, approximately 7-9 minutes. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together. Rinse the macaroni until cool. Drain well and let it dry out slightly. Place the pasta in a large bowl.
  2. Carefully fold in the celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  3. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  4. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  5. Fold in the pimentos.
  6. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
  7. Refrigerate for another 30 minutes to 1 hour before serving.

Enjoy!

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Recipe based on one by Miss Annie
Photo by Kristy

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Easy Baked Ziti – Really Quick Dinner Dish

This easy baked ziti is incredible! A great recipe. It’s cheesy and creamy and easy! I made it for my neighbors and they couldn’t thank me enough.

It also freezes well.

I will definitely be making this recipe often. Good Italian comfort food!

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Easy Baked Ziti
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Quick and Easy Baked Ziti
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This Baked Ziti dish is not only quick to make it tastes awesome.

Course: Main Course
Cuisine: Italian
Keyword: Quick and Easy Baked Ziti
Servings: 8
Calories: 345 kcal
Ingredients
  • 1 lb ziti pasta cooked al dente
  • 1 lb Italian sausage cooked and chopped
  • 1 15 ounce container ricotta cheese
  • 1 egg
  • 2 tablespoons parsley
  • 2 cups mozzarella cheese shredded, divided
  • 1/4 cup parmesan cheese
  • 1 28 ounce jar pasta sauce, divided
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook the ziti according to the package directions; drain; set aside.
  3. Mix the ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.
  4. Mix cooked sausage and pasta in with ricotta mixture. Mix in 3/4 jar of sauce. Transfer the mixture into a 2 quart casserole dish. Top with the rest of the sauce and mozarella cheese.
  5. Bake for 30 to 35 minutes, or until hot and bubbly.

To freeze: Cover the unbaked dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.

To heat from frozen: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Enjoy!

Up Next: 

Best Ever Green Bean Casserole – Fresh!

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Recipe based on one by S in PA
Photo by SharonChen

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1-2-3 Apple Crisp – Easy Quick & Delicious

Out of all the apple crisp recipes I’ve tried, this is the best. It has a great fruit-to-topping ratio and the apples aren’t too mushy.

 

You can also use this same recipe to make peach crisp.

Crispy, crunchy topping, not too sweet, not soupy or runny. Perfect. Very easy and delightful.

At its best when served hot with whipped cream or ice cream on top.

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Apple Crisp
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1-2-3 Apple Crisp
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This apple crisp is not only delicious but also quick and easy.

Course: Dessert
Cuisine: American
Keyword: Apple Crisp
Servings: 4
Calories: 325 kcal
Ingredients
  • 8 apples or 8 peaches peeled
  • 1 1/2 cups brown sugar
  • 1 cup flour
  • 1 cup oats
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup cold butter
Instructions
  1. Heat oven to 375°F. Lightly grease a 13x9 glass pan.
  2. Cut the fruit into slices (removing pit or seeds) and layer in the bottom of the pan.
  3. Mix the dry ingredients in a medium sized bowl and then cut in the butter with a pastry cutter (cut until crumbly).
  4. Sprinkle the mixture over the fruit. Bake for 30-35 minutes. Top should be browned.
Recipe Notes

Serve with ice cream or whipped cream.

 

Enjoy!

Up Next: 

Soft Peanut Butter Cookies

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Recipe based on one by Hadice
Photo by May I Have That Recipe

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Banana Split Shortcakes

What is not to like about this fantastic fruity dessert? I’ve actually had these Banana Split Shortcakes for breakfast!!!

Banana Split Shortcakes

You can make the strawberry sauce the day before and then just bake the shortcakes and cool, then assemble and enjoy each bite.

Another winner in my family’s eyes. Allow time before serving to assemble the dessert as these have to be put together just a few minutes before serving or the ice cream will melt.

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Banana Split Shortcakes
Ingredients
  • 1 quart ice cream either chocolate, strawberry or vanilla ice cream, your choice
Strawberry Sauce
  • 1 pint strawberry hulled and chopped
  • 1/4 cup sugar
  • 3/4 teaspoon cornstarch
Shortcakes
  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter cut into small pieces
  • 1 -1 1/4 cup low-fat buttermilk
Garnishes
  • 2 cups whipped topping
  • 3 bananas peeled and sliced
  • 8 maraschino cherries with stems if desired
  • 1 10 ounce jar hot fudge, heated as directed on jar
Instructions
  1. Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
  2. Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
For Strawberry sauce:
  1. Put sauce ingredients into a small saucepan, stir to mix. Bring to a boil over medium heat and boil, stirring occasionally, until thickened. Reduce heat to low and simmer 2 minutes, stirring occasionally.
  2. Pour into a bowl, cool, cover, and refrigerate.
For Shortcakes:
  1. Mix together the flour, sugar, and the baking powder in a medium bowl. With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
  2. Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total).
  3. (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add buttermilk and process just until mixture leaves sides of bowl. Remove blades.).
  4. Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden. Gently slide cakes onto a wire rack and cool completely.
  5. Shortly before serving:.
  6. Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
  7. Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
  8. Drop a large dollop or pipe some whipped cream onto top of banana.
  9. Garnish with cherries.
  10. Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each of the Banana Split Shortcakes with both sauces.

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Recipe based on one by HokiesMom
Photo by diner524

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Easy Ambrosia Salad

Ambrosia-Salad

I remember having Ambrosia Salad every Christmas at my grandmothers house. I loved it. Who doesn’t love a good ambrosia salad? It’s perfect for holidays but I eat it year around!

I like the mix of fruit in this recipe but the pudding mix makes all the difference! It’s sooo creamy and delicious.

So easy to make! Fantastic!!!

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Easy Ambrosia Salad

I remember having Ambrosia Salad every Christmas at my grandmothers house. I loved it. Who doesn’t love a good ambrosia salad? It’s perfect for holidays but I now eat it year around!

I like the mix of fruit in this recipe but the pudding mix makes all the difference! It’s sooo creamy and delicious.

So easy to make! Fantastic!!!

Easy Ambrosia Salad

Ingredients

3 1⁄2 ounces instant vanilla pudding
8 ounces whipped topping
1⁄2 cup milk
20 ounces crushed pineapple, well drained
15 ounces peaches, drained and diced (not in heavy syrup)
11 ounces mandarin oranges, drained
2 cups miniature marshmallows
1⁄2 cup flaked coconut
1⁄2 cup halved maraschino cherry, drained

Directions

Beat together the pudding, whipped topping and milk. Fold in the remaining ingredients.

Refrigerate at least 1 hour before serving.

Enjoy!

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Recipe based on one by lets.eat
Photo by Delicious as it Looks

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Slow-Cooker Chicken and Gravy

Looking for a great new crock pot recipe? This Slow-Cooker Chicken and Gravy could be it! This is some of the best chicken I’ve ever sunk my teeth into!

Slow-Cooker Chicken and Gravy

The gravy has an intense chicken flavor and is great served over rice. If I closed my eyes I could swear I was eating my mothers cooking!

Very good comfort food that sticks to your ribs.

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Slow-Cooker Chicken and Gravy
Ingredients
  • 4 large boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 2/3 ounce package Good Seasonings Italian salad dressing mix
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon chicken bouillon
  • 1 10 3/4 ounce can cream of chicken soup (I use 98 percent Fat Free)
  • 1 7/8 ounce package chicken gravy mix
Instructions
  1. Spray the crock pot with Pam Cooking Spray. Add the 2 tablespoons of olive oil to crock pot. Put the chicken breast in crock pot. Sprinkle the Italian Dressing mix, onion powder, garlic powder over the chicken breast.
  2. Cook on low for 4 hours.
  3. (At the 4 hour mark, IF NEEDED, you may add a little water to make more gravy in the end, don't add too much water if you do.).
  4. Sprinkle the 1/2 teaspoon bouillon in the liquid in crock pot. Pour the cream of chicken soup over the breast. Turn the crock pot to high and cook 1 more hour.
  5. Remove the chicken, scraping the soup off the breast and back into the crock pot. Add the gravy mix to to 1/4 cup cold water and mix well, add to crock pot and mix well.

Enjoy!

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Recipe based on one by Packer Backer Pammy
Photo by Delicious as it Looks

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World’s Best Shepherd’s Pie

My friends who had this with me declared it the World’s Best Shepherd’s Pie! Two things they said, first, not to lose the recipe and second, did I only make one pie?

World's Best Shepherd's Pie

It might not be authentic but it’s a delicious variation!!!

A big success and I will definitely make this again…

The directions are so detailed that even a novice cook will be able to make this pie!

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World's Best Shepherd's Pie
Ingredients
Filling
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons butter
  • 1 large onion chopped
  • 1 stalk celery chopped
  • 1 1/4 pounds ground beef
  • 1 garlic clove minced
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons Worcestershire sauce
  • salt and pepper
Mashed Potato Topping
  • 6 cups peeled and chopped potatoes
  • 2 teaspoons salt plus salt to taste
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/4-1/2 cup cup milk
  • 1 -1 1/2 cups grated white cheddar cheese
  • paprika
Instructions
  1. Cook the corn according to the package instructions. Drain and set aside.
  2. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes.
  3. Meanwhile, make the meat filling. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef to the pan and break it up with a wooden spoon as it browns.
  4. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
  5. Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
  6. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
  7. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
  8. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision).
  9. Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
  10. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
  11. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes).
  12. Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

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Recipe based on one by looneytunesfan
Photo by Dine & Dish

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Crock Pot Yankee Pot Roast With Vegetables

There are a lot of pot roast recipes out there but this Crock Pot Yankee Pot Roast With Vegetables is my favorite. I’ve been enjoying it for years and I make it often because it’s the best!

The meat is so tender and the veggies are awesome in the juices.

Thicken the gravy to serve over the beef and vegetables, and add a side of horseradish, if desired.

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Crock Pot Yankee Pot Roast
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Crock Pot Yankee Pot Roast With Vegetables
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 

The meat is extremely tender and the veggies are awesome.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Yankee Pot Roast
Servings: 6
Calories: 425 kcal
Ingredients
  • 3 -4 lbs rump roast top round roast or 3 -4 lbs beef brisket
  • salt and pepper
  • 3 medium potatoes pared and quartered
  • 2 medium onions peeled and cut into 1-inch chunks
  • 4 carrots pared and sliced
  • 2 stalks celery sliced (with leaves)
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram
  • 1/2 cup apple cider beef consomme or 1⁄2 cup red wine
Instructions
  1. Place the vegetables into the bottom of the crock-pot.
  2. Season the beef generously with salt and pepper, then place in pot.
  3. Add the liquid, bay leaf, and dried marjoram.
  4. Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
  5. Remove the meat and vegetables with a slotted spoon and thicken drippings for gravy if desired.

Enjoy!

Up Next: 

French Dip Crock Pot Recipe

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Recipe based on one by BecR
Photo by BecR

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The Perfect Grilled Burger – Easy & Delicious

If you’ve never made your own burger patties try this Perfect Grilled Burger and you’ll never buy the frozen kind again. Really easy to make and delicious.

 

This recipe adds a whole new definition of burger — it’s the best burger you’ll ever have!

Use a medium type ground beef with about 20% fat for moistness & flavor. The leaner varieties produce burgers that are drier with a denser, tighter texture.

Don’t use previously frozen meat as juices are lost during defrosting.

If making ahead, cover with plastic wrap & refrigerate for no more than a day. Add any of the Flavor Perk Stir-Ins you like.

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Perfect Grilled Burger
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The Perfect Grilled Burger
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This is the Perfect Grilled Burger for any outdoor BBQ.

Course: Main Course
Cuisine: American
Keyword: The Perfect Grilled Burger
Servings: 4
Calories: 365 kcal
Ingredients
For the burger:
  • 1 egg
  • 1 teaspoon mustard regular or Dijon
  • 1 teaspoon Worcestershire sauce
  • 1 small onion finely grated
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb medium ground beef
Flavor Perk Stir-Ins:
  • 1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon sour cream or 1 tablespoon yogurt
  • 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
  • 1 tablespoon grated ginger root
  • 1 tablespoon ketchup or 1 tablespoon barbecue sauce
  • 1 teaspoon lemon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
  • 1 tablespoon fresh herb
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon sesame oil
  • 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
  • 1 fresh jalapeno or 1 pickled jalapeno pepper chopped
Instructions
  1. Lightly oil grill and heat to medium.
  2. Whisk the egg in a bowl and add the next 6 ingredients. Add any of the “stir-ins” that appeal to you.
  3. Crumble in the beef and using your hands or a fork, gently mix together. Handle the meat as little as possible – the more you work it, the tougher it gets.
  4. Gently shape (don’t firmly press) the mixture into burgers about ¾ inch thick. Using your thumb, make a shallow depression in the center of each burger to prevent puffing up during cooking.
  5. Place the burgers on the grill, close the lid, and BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side. An instant-read thermometer should read 160F.
  6. Don't abuse your burgers by pressing with a spatula, pricking with a fork, or turning frequently as precious juices will be lost!
  7. Tuck into a warm crusty bun and add your favorite toppings.

 

Enjoy!

Up Next:

Easy Company Hamburger Casserole

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Recipe based on one by CountryLady
Photo by SharonChen

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