the list goes on..

A nice potato salad for hot summer days, just like grandma used to make...

Potato Salad

4 large potatoes, any kind will do
2 hard boiled eggs, cooked and chopped
2 stalks of celery, diced fine
1/4 c onion, diced
1 cup miracle whip or 1 c regular mayo mixed with 1 T sugar/splenda
1 T yellow mustard
1 T white vinegar
salt and pepper to taste

Mix together and chill at least 2 hours to blend flavors. Taste after 2 hours and season accordingly with more salt, pepper or sugar.

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Homemade biscuits!

Biscuits

2 c flour
1 T baking powder
1/2 t salt
1 T sugar
1/4 c butter, cold
3/4 c milk

Place the flour, baking powder and salt into a large bowl and stir or whisk together. Add the butter in pieces (I grate mine with a cheese grater) and 'cut in' until crumbly using your fingers. Stir in the sugar and add the milk all at once. Mix with a fork until it holds together. Remove the dough and pat into a 1 inch high rectangle or circle with your hands on a lightly floured surface. Using a biscuit cutter or a circle cookie cutter cut straight down, do not twist! You can use a knife and slice the dough into squares if you don't have a cutter. Place on an ungreased pan. Brush with melted butter if you prefer and bake 12-15 minutes at 450.

These biscuits are so tender they can wrapped and reheated the next day.

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A little dip goes a long way!

 Onion ring/petal dip

If you are serving onion rings or petals in your house any time soon, make this dip first! Similar to the kind you'll taste if you order a Bloomin Onion, it's so good you might never want to serve onion rings without it.


1/2 c regular mayonnaise
2 t ketchup
2 T Kraft horseradish sauce
1/3 t paprika
1/4 t salt
dash of oregano, black pepper and cayenne pepper


Mix and refrigerate it for at least an hour before serving but it's even better the next day.

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You can have your cake and eat it too!




Cake:

1 dark chocolate devils food cake mix (brand name, not store brand)
1 1/4 c water
3 eggs
1/2 c canola oil

Make the cake according to directions and bake in (2) 8 or 9 inch round pans. Follow the timing on the box (averages 32 minutes). Let cool completely. Slice the tops off to make them completely flat and even.

Filling:

1 cup sugar
6 oz. evaporated milk
1/2 c butter
1 T vanilla
2/3 c shortening
1/8 t salt

Icing:
1 container store bought dark fudge frosting

Beat the filling ingredients until light and fluffy. With a Kitchen Aid mixer this only takes about 3 minutes. With a hand held it may take up to 7-8 before it comes together. Spread the filling over the cooled cake and top with the second cake. Press down lightly to flatten and make even.

Microwave the frosting for about 20 seconds until it's pourable. Drizzle the frosting over the sides and then pour 1/2 - 3/4 on top. Smooth with a butter knife, spatula or frosting knife.

Cover loosely and refrigerate at least 24 hours.


ENJOY!!