Family Recipes Along the Way

  This should be titled "How I Make Potato Salad" because Aunt Bea didn't use a recipe with measurements.    Boil 4 large russet potatoes Boil 4 eggs (I use more because I like more egg in my potato salad) When cooled, peel potatoes and eggs and chop into bite-sized pieces. Chop sweet pickles (as many as you like) and add to the potatoes and eggs. Add mayo (I use Miracle Whip), I just eyeball it to see what I think will coat everything well.  Go light because you can always add more if needed. Add mustard (about a Tablespoon, or more if you like) Add salt and pepper to taste. Add a little pickle juice to moisten.   Aunt Bea added about a Tablespoon of sugar but since the pickles are very sweet I do not add sugar. Mix all.  Taste to see if anything needs adjusting. * If you like your potatoes chunky then you can set it in the fridge to chill before mixing.  If you want them a little more "mashed" then you can mix it while its still warm.   * I use my Instant pot

These are great little sandwiches to take to a pot luck. 1 package Hawaiian Rolls 3 T. butter (melted) Turkey Ham Cheese slices (your choice of cheese) Bacon Leafy lettuce Slice the rolls lengthwise and brush insides with melted butter. Toast under the broiler until lightly browned. Layer on turkey, ham, cheese, bacon, and lettuce.  Spread mayo or honey mustard on the inside of the top side of rolls and place on top.  Cut sandwiches into serving sizes and place a toothpick into each.  

This is a Pioneer Woman recipe.   Her recopies never disappoint and this one certainly does not.  1 cup  (2 Sticks) Salted Butter 1 cup  Brown Sugar, Packed 1/2 cup  Sugar 2 whole  Large Eggs 1 Tablespoon  Vanilla 2 cups  All-purpose Flour 2 Tablespoons  (additional) All-purpose Flour (rounded Tablespoons) 2 teaspoons  (heaping) Instant Coffee Granules (can omit and they will still be wonderful but this just makes them even better) 1 teaspoon  Baking Soda 1 teaspoon  Salt 8 ounces, weight  Good Semi-sweet Chocolate, Chopped Into Chunks (can also use a 12oz bag of chocolate chips)  1/2 cup  Finely Chopped Pecans (optional) Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of th

I don't remember where I found this recipe. It is not my own, but I love this sandwich!   4 Ciabatta  rolls Kraft Sun-dried tomato dressing 4 Tablespoons Green Olive Tapenade Sliced turkey Pepperoni Sliced Red Onion Sun-dried Tomatoes Shredded Romaine Lettuce 4 slices provolone cheese Slice the ciabatta  rolls lengthwise.   Brush both top and bottom with Kraft Sun-dried tomato dressing and place dressing side up under the broiler until lightly toasted. After they toasty, spread a tablespoon of Green Olive Tapenade over the bottom slices.   Layer on lettuce, turkey, pepperoni, onion, sun-dried tomatoes and cheese.   Place top of roll on and wrap in foil.   Place in over at 400 for 5-10 min. or until cheese melts.   EAT!  

I love thin, crispy, chewy cookies and these fit the bill perfectly!   I found the recipe for these cookies on Amanda's blog Girl Who Bakes and they have since become my go-to chocolate chip cookie recipe.     Ingredients: 1 cup unsalted butter 1 cup brown sugar 1 cup white sugar 1 egg 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking soda  1 1/2 tsp salt 2 tsp cinnamon 1 1/2 cups chocolate chips  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper. 2.  Cream sugars and butter in the stand of a mixing bowl until light and fluffy. add egg and vanilla and mix until evenly combined. 3. Add flour, baking soda, salt and cinnamon to mixing bowl and combine. 4. Add chocolate chips and stir by hand until evenly distributed. 5. Drop cookies six to a sheet and baking for 8-12 minutes or until golden brown, rotating halfway through.  (I use a cookie scoop to ensure they are the same size and shape)

I got this recipe while living in Lake Charles, LA.  It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles.  These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier)   Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter.  Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients.  Mix well.  Fill egg whites and sprinkle lightly with paprika.