Sunday, July 22, 2018

Wendall's Chocolate Gravy

3/4 cups sugar
3/4 cup cocoa
3 T spoons flour
Mix  the first 3 ingredients with + 1/2 cup hot water and mix.
Add to paste 1 1/2 cups milk.  Stir over low heat.
1 t spoon vanilla..optional

Pour over buttered biscuits.

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Sunday, July 1, 2018

Bacon Sriracha Potato Salad

Bacon Sriracha Potato Salad
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YIELD 6
Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad! This feisty side dish is loaded with flavor!

Ingredients

  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 2.5 TBSP white vinegar
  • 1/4 tsp salt
  • 3/4 cup quality mayo (homemade or store-bought)
  • 1/4 cup sour cream
  • 1.5 TBSP sriracha chili sauce, plus extra to taste
    • 1/4 cup chopped green onion
    • paprika, to taste
    To make this paleo or dairy-free, simply swap the sour cream for extra mayo and you're good to !

    Instructions

    1. Peel potatoes and chop into 3/4-inch cubes.
    2. Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
    3. Set burner to high and bring water to a boil.
    4. While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside (no need to pre-heat) on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
    5. Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. (approx. 8 minutes)
    6. Drain potatoes and move to a large mixing bowl.
    7. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
    8. Allow to cool slightly, letting the potatoes sit for around 15 minutes.
    9. Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
    10. Once the potatoes have cooled a bit, fold in using the rubber spatula.
    11. If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
    12. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
    13. Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!
    14. Notes

      I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.

Loaded Ranch Potato Salad


Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Loaded Ranch Potato Salad is super creamy with tons of flavor from a packet of Ranch seasoning, cheddar cheese, and bacon.
Course: Side Dish
Servings6 servings
Calories477 kcal
AuthorChristin Mahrlig
Ingredients
  • 3 pounds red potatoes, halved or quartered
  • 1 (8-ounce) container sour cream
  • 1/2 cup mayonnaise
  • 1 (1-ounce) package Ranch seasoning mix
  • 1 1/2 cups shredded cheddar cheese
  • 3 green onions, sliced
  • 6 slices bacon, cooked and crumbled
Instructions
  1. Place potatoes in a large pot and cover with water. Bring to a boil and simmer for about 15 minutes, or until tender. Drain well and let cool.
  2. In a large bowl, stir together sour cream, mayonnaise, and Ranch seasoning mix.
  3. Add potatoes, cheddar cheese, and green onions and stir well.
  4. Sprinkle bacon on top. Refrigerate until chilled.

Loaded Potato Salad


Creamy Honey Gold potatoes dressed with sour cream, cheddar cheese, green onions and bacon.
Course Appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -5
Author Jessica Knott

Ingredients

  • 1 1/2 pounds Tasteful Selections Honey Gold Potatoes
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 7 stripes bacon
  • 5 green onion stalks
  • 2 tablespoons parsley , chopped
  • 1-2 teaspoons dill , optional
  • Salt and pepper to taste

Instructions

  1. In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
  2. Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.

Saturday, June 23, 2018

Cheesy Bacon Ranch Potatoes

Slow Cooker Cheesy Bacon Ranch Potatoes
 

Prep time
Cook time
Total time
 
A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!
Author: 
Serves: 6
INGREDIENTS
  • 4 Medium sized potatoes or 6-8 small yellow potatoes
  • 1 large onion, thinly sliced
  • ½ pound bacon, 1 pound makes it that much better 🙂
  • 2½ cups shredded cheddar cheese
  • 1 package dry ranch seasoning packet
  • 2 T butter
  • ½ cup sliced green onions
INSTRUCTIONS
  1. Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
  2. Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.  You may want to cook on high for a few hours and then change to low.
  3. Spray the inside of the foil with cooking spray and layer half of the potatoes (diced with peeling on) along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving ½ cup, top with butter. 
  4. Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker.  (Many said this recipe took 6 hours to finish and potatoes were still a little crunchy) top with remaining ½ cup cheese and let melt on the top.
  5. Garnish with fresh green onions if desired.

Wednesday, June 6, 2018

Parmesan Asparagus


Prep time
Cook time
Total time
 
A quick an easy side that is full of delicious parmesan garlic flavor with a hint of lemon. This is a side that you will make again and again!
Author: 
Serves: 4-6
INGREDIENTS
  • 1 pound asparagus
  • 2 Tablespoons olive oil
  • 2 Garlic Cloves, minced
  • 3 Tablespoons Parmesan
  • Juice of one lemon
  • salt and pepper to taste
INSTRUCTIONS
  1. Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.
  2. Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the garlic, parmesan and lemon juice. Add more if desired. Serve immediately.

Saturday, February 24, 2018

BLUEBERRY SOUR CREAM POUND CAKE

Ingredients
6 eggs, separated
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
1-1/2 cups fresh or frozen blueberries

Directions
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.

 Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.