Dave's Favorite Potato salad

Dave's Favorite Potato salad

6   Medium red potatoes, cooked, cut into 1 inch pieces 4    hard boiled eggs, sliced 2    pickles, cut into 1/2 inch pieces 3/4 c   Mayo 1 TBL    pickle juice 1 1/2 t    mustard 3/4 t   salt 1/2 t   pepper 1/4 of a 14 oz can of black olives, halved 3  celery stalks, diced 2   green onion, diced 1/3   red onion, minced

Boil red potatoes for about 15 minutes.  Rinse with cool water.  Place eggs in boiling water and cook 12 minutes.  In a large bowl combine mayo, pickle juice, mustard, salt and pepper.   Mix well.  Then add pickles, olives, celery, green onion, and red onion.  

Mix well.  Add cooled potatoes and eggs. 

Great for barbecues or picnics! Enjoy!!

Reese’s Peanut Butter Bundt Cake

Reese’s Peanut Butter Bundt Cake

Cake

1 Duncan Hines yellow or white cake mix


1 cup sour cream (full-fat)

3 eggs


1/4 cup vegetable oil


3/4 cup creamy peanut butter

1 teaspoon vanilla


36 unwrapped cut into quarters mini Reese’s Peanut Butter Cups, divided

Peanut Butter glaze:

1/4 cup creamy peanut butter


2 Tablespoons real butter, softened


1 cups powdered sugar


1 teaspoon vanilla


1-2 tablespoons (or more) of milk

 Chocolate Glaze:

2 Tablespoons melted butter (not margarine)


1 1/2 tablespoons unsweetened cocoa powder


1 ¼ cups powdered sugar


1-2 tablespoons milk


1/2 teaspoon vanilla extract

Preheat oven to 350. Spray a bundt pan with cooking spray and lightly flour, set aside.

In a large bowl, combine all the cupcake ingredients except for the peanut butter cups with an electric mixer on medium-low speed for 30 seconds, scraping the bowl frequently. Turn the speed to high and beat for another 3 minutes.

Fill bundt pan with 1/3 batter. Evenly sprinkle 24 unwrapped Reese’s Peanut Butter Cup (cut into quarters) over the batter in bundt pan.  Make sure none of the butter cups touch side of pan.  

Then evenly spread remaining batter over cups.  Make sure the Peanut Butter Cups are covered. 

Bake for 50-55 minutes or until it doesn’t jiggle in the middle when pulling out oven rack.  Remove from the oven and allow to cool for 10 minutes then.  Loosen sides.  I shake the pan until the sides come loose or you can use a butter knife to loosen sides.  Invert on a cooling rack.  Leave lid over it for 5 minutes.  Remove lid and let cool completely.

While the cake is cooling, prepare the glazes.

For both glazes, just combine all the ingredients for each one and whip until light and fluffy, adding additional milk as needed. Set aside.

Glaze with peanut butter glaze first. 

When ready to glaze, microwave frosting for 15-20 seconds. Don’t let it get to liquidity, if it does let cool a while.  Should be same consistency as pudding.  Pour over top of bundt.  Pour over highest point and let slowly slide down bundt cake. Use back of spoon if you need to spread.  Let cool completely before glazing with chocolate glaze.  Wait 5 minutes then place the 12 quartered mini reese’s cups on top of cake.  Press them lightly in cake so they stay.

*Can be made into cup cakes. Don't microwave glaze keep as frosting.  Use reese's mini's in the bag.  for top of cupcakes.

Wedge Salad

Wedge Salad 8 servings

Salad 1 head iceberg lettuce 1 tomato, finely chopped 2 green onion, thinly sliced 6 slices of crisp bacon, crumbled
Blue Cheese dressing 1 cup mayo 1/2 cup blue cheese crumbles 1/2 teaspoon kosher salt 2 Tablespoons red wine vinegar 2 teaspoons fresh minced garlic 2 Tablespoons buttermilk or milk

Wash lettuce head cut out core on bottom.   Slice lettuce head in 1/2 then slice those slices in half , continue until you have 8 wedges.  Place each wedge on plate.   In a jar or bowl mix all ingredients for dressing together. Mix well. 

Place a dollop of dressing over wedge, then sprinkle  tomato, green onions and crumbled bacon over top. 

 *I prefer buttermilk but regular milk is ok.
**dressing has a little bite from fresh garlic.  You will love it.

Lemon Glazed Lemon Bundt Cake

Lemon Glazed Lemon Bundt Cake 1bundt cake or 3 mini bundts

Cake 1 Lemon cake mix (I use Duncan Hines Lemon Supreme) 1 (3.4 oz) box instant lemon pudding 4 eggs 1/2 cup water 1/2 cup freshly squeezed lemon juice (about 3 lemons) 1/3 cup vegetable oil Glaze 6 Tablespoons Butter, melted 6 Tablespoons fresh lemon juice ( 2-3 lemons) 3 cups powdered sugar Preheat oven to 350.  Grease and flour bundt pan.   Combine all the cake ingredients in a large bowl.  Beat medium speed with electric mixer for 2 minutes.  Pour into pan. Make glaze by melting butter in a glass bowl in microwave for 30-45  seconds.  Let cool 2 minutes. Add powdered sugar then lemon juice.  Whisk ingredients together until smooth.  Make sure all lumps are gone.   Bake at 350 for 45-55 minutes.  Do not over cook.  When Toothpick is inserted into cake it should come out clean.  Cool in pan 10 minutes.  Shake sides to make sure sides aren't sticking to pan, if they stick loosen with a knife.  Quickly invert cake on cooling rack.  Let sit for 5 more minutes then remove pan.   Poke holes with a skewer all over warm cake.  Spoon 1/4 glaze over cake.  Use back of spoon to smooth glaze into the holes.  Wait a few minutes repeat process by spooning 1/4 glaze over cake.  Then when cake is almost cool spoon remaining glaze over cake.  Pour over peak so it will naturally run down sides.  If it doesn't run you can lightly use back of spoon to flatten top of glaze so it will run down sides.   For garnish I took 4 thinly slice lemon pieces sliced them a quarter of the way on one side.  Slightly wet the rine and rolled in yellow sugar.  Then you twist the lemon and arrange on cake. 

*Hint to get the most juice from the lemons, roll lemons in a circle, while pressing down slightly for about 30 seconds. 

Chocolate, Chocolate Chip Bundt Cake

Chocolate, Chocolate Chip Bundt Cake serves 12-16

Cake 1 pkg of Devil's Food Cake Mix (I use Duncan Hines) 1 (3.4 oz) pkg chocolate instant pudding   4 large eggs 1 1/4 cups water 1/2 cup vegetable oil 1 cup mini chocolate chips, reserve 1 1/2 teaspoon to sprinkle over glaze
Glaze 1/2 cup of creamy home-style frosting
Preheat over to 350. Grease and flour 10-inch bundt pan or tube pan. 
Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 miuntes. Pour into pan. 
Bake at 350 for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake. Sprinkle chocolate chips over the glaze.  *These cakes are really easy and simple to make and they look gorgeous.  People think you went to alot of work!!  ** I put these budnt cakes on nice platters or plates and wrap with cellophane for presents!  My friends love them! ***Also great to bring to new neighbors that have moved in!

Fiesta Taco Bean Dip

Fiesta Taco Bean Dip

1 16 oz can refried beans  4 oz cream cheese, softened 1/2 cup sour cream  1 Tablespoon taco seasoning 1 clove garlic, freshly pressed 1 cup of shredded sharp cheddar or monterey or mexican blend cheese *optional 1 green onion and 1 tomato cut into small pieces
Preheat oven to 350.  Spread beans on bottom of a 9X9 baking dish  or 9" round pan. 

 Mix cream cheese with an electric mixer until there are no more lumps. Add sour cream, taco seasoning, and garlic Mix well, be sure and scrap sides of bowl. 

 Evenly spread mixture over beans. 

 Sprinkle with cheese. 

Bake for 15 minutes.  

 You can garnish with tomato and green onions if desired.  

Serve with tortilla chips.  

Enjoy!   

Chicken Cacciatore

Chicken Cacciatore 10 servings

Ingredients: 1/3 cup flour 1 Tablespoon salt 1 1/2 teaspoon pepper 2-2.5 lbs, boneless, skinless thighs and breasts, cut  1/4 cup of Olive Oil 2 sliced of red or yellow bell peppers (I use red) 1 yellow onion, halved and thinly sliced 6 cloves garlic, minced  3/4 cup dry red wine  3/4 cup  chicken broth 1 28 oz can of crushed tomato  1 Tablespoon of dried oregano  1/2 teaspoon kosher salt 6 oz button or cremini mushrooms, halved 1 Brown the Chicken  On plastic bag, mix together the flour, 1 tablespoon salt, and 1 1/2 teaspoons pepper.  Put the chicken pieces in the bag.  Shake until chicken is coated with flour.   In a large frying pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary,  and cook until golden brown on the bottom, about 5 minutes. Turn the chicken and cook on the second side until lightly browned, 3-4 minutes longer. Transfer the chicken pieces to the slow cooker. 

2 Cook the chicken and vegetables Return the frying pan to medium-high heat. Add the bell peppers, onion and garlic and saute until they start to soften, about 3 mintues. 

Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. 

Stir in the tomatoes, oregano, salt and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. 

3 Add the mushrooms  About 10 minutes before the dish is ready stir in the mushrooms. Season to taste with salt and pepper to serve.  4 Serve over your choice of cooked pasta.  I use spaghetti noodles.  

*  This is a kid friendly meal.  Delicious and nutritious.  Red bell pepers, fresh garlic, it is very good for you!!