Potato Salad

Who says potato salad is only a summer food? This warm version is good any time of year.

Ingredients:
2 3/4 pounds Yukon gold potatoes
2 cups chopped onion
1/2 cup chopped celery
1/2 shredded carrot
2 hard-boiled eggs, chopped
3 slices bacon, diced
1/2 cup sugar
1/2 cup water
1/4 cup white vinegar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 large eggs, lightly beaten
chopped fresh parsley

Directions:

• Bring potatoes to a boil. Reduce heat and simmer 15 minutes until tender. Cool 10 minutes; peel and chop.
• Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
• Cook bacon over medium heat until crisp. Remove with a slotted spoon; reserve 2 tablespoons bacon drippings.
• Combine sugar, water and next ingredients through beaten eggs. Stir with a whisk. Add sugar mixture to bacon drippings and cook 8 minutes over medium heat, or until slightly thick.
• Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.

Servings: 8

Red Beans and Rice

Great winter's day meal. It makes 8 hearty servings, so you may want to cut in half, or eat leftovers like we do :)

Ingredients:
4 slices bacon, chopped medium
1 small onion, chopped fine
1 bell pepper, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced
salt and pepper
1 teaspoon minced fresh oregano
1 teaspoon minced fresh thyme leaves
1/2 teaspoon cayenne pepper
4 bay leaves
1 pound dried red kidney beans, rinsed
7 cups low-sodium chicken broth
7 cups water
3 andouille sausage links, halved lengthwise and cut into 1/4 inch slices
2 tablespoons oil
3 cups long-grain white rice
4 1/2 cups water
1 1/2 teaspoons salt
Hot pepper sauce

Directions:

• Cook bacon in Dutch oven over medium heat until lightly browned, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently about 8 minutes, or until softened. Stir in garlic and cook until fragrant, about 30 seconds.
• Add 1/2 teaspoon salt, 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, beans, broth and water. Bring to a boil over high heat.
• Reduce heat to maintain vigorous simmer, and cook uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
• Stir in sausage and cook until liquid is thick and creamy, about 30 minutes.
• For rice, heat oil in large saucepan over medium heat. Add rice and cook stirring constantly for 1-4 minutes until rice is lightly toasted.
• Add water and salt; bring to boil.
• Reduce heart to low, cover with tight lid lined with kitchen towel, and cook until liquid is absorbed, about 15 minutes.
• Turn off heat, let rice stand on burner, still covered to finish cooking, about 15 minutes longer.
• Fluff rice with fork. Season with salt and pepper. Serve over rice with hot sauce to taste.

Pumpkin Pie Cake

I love fall because it means I get to bring out all of my pumpkin recipes. This is a great alternative for those who love pumpkin, but not the taste/texture of pumpkin pie.

Ingredients:
2 tablespoons flour
1 cup sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup Egg Beaters, or 2 large eggs
2 eggs
1 (15 0unce) can pumpkin
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 tablespoons butter, softened
1 (8 ounce) package light cream cheese, softened
3 cups powdered sugar
2 teaspoons orange juice
1/4 cup chopped pecans, toasted

Directions:

• Preheat oven to 350 degrees. Coat 2 8-inch cake pans with cooking spray. Dust evenly with 2 tablespoons flour
• Combine sugar, brown sugar and oil in large bowl; beat at medium speed for 2 minutes.
• Add eggs, Egg Beaters and pumpkin; beat until blended
• Combine dry ingredients and gradually add to egg mixture beating just until blended
• Pour into prepared pans. Bake at 350 for 30 minutes, until toothpick comes out clean.
• Cool in pans 10 minutes, then cool on wire rack until completely cool.
• For frosting, beat cream cheese and butter on medium speed until creamy. Gradually add powdered sugar, beating just until blended. Add juice and stir.
• Spread 1 cup of frosting over top of one layer and top with remaining layer. Spread frosting on top only. Sprinkel with toasted pecans

Servings: 16

Pumpkin-Orange Cookies

Hands down, these are the best cookies I've ever made! Wonderful with cream cheese icing.

Ingredients:
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 ¾ cup (15oz) pumpkin
2 tablespoon orange juice
1 teaspoon grated orange peel
½ cup chopped nuts
4 ounces cream cheese, softened
1/2 stick butter, softened
2-3 cups powdered sugar
2 tablespoons orange juice
1/2 teapsoon grated orange peel


Directions:

• Combine flour, baking soda and salt in med bowl. Combine butter, sugar and brown sugar in large mixer bowl; beat until creamy.
• Add egg, pumpkin, orange juice and orange peel; beat until combined.
• Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely.
• Combine cream cheese and butter in mixer. Beat until well blended. Add orange juice, peel and powdered sugar to spreadable consistency. Refrigerate cookies after frosting.

Iced Brownies

I've been making the same brownie recipe for years, but came across this recipe and may have to throw out the old one! These are deliciously moist, cake-like brownies.

Ingredients:
1 cup sugar
1/2 cup butter, softened
4 eggs
1 can (16 oz) chocolate syrup
1 cup flour
1/2 cup chopped nuts
1 1/4 cups sugar
6 tablespoons butter
6 tablespoons milk
1 teaspoon vanilla
1 cup semisweet chocolate chips

Directions:

• Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in nuts.
• Pour into a greased 9 x 13 inch pan. Bake at 350 for 35 minutes, or until top springs back when lightly touched. Cool slightly.
• For icing, combine sugar, butter and milk in small saucepan. Cook and stir until mixture comes to a boil, stirring constantly. Remove from heat; stir in vanilla and chocolate chips until melted. (Will be very thin)
• Immediately pour over warm brownies. Cool completely before cutting.

Servings: 20-24