Easy Spicy Bruschetta

This bruschetta  is packed with plenty of fresh flavors and  has a hint of heat.

Ingredients

1 1/2 cups chopped tomatoes,  seeded
2/3 red onion, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon course ground black pepper
2 tablespoons extra virgin olive oil
2 dashes of Louisiana Hot Sauce
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
2 large jalapenos seeded, minced
1  loaf French bread, cut into quarter inch slices
2 tablespoons Parmesan cheese, finely grated

Directions

In a small bowl whisk or oil, vinegar's and Louisiana Hot Sauce.

Add parsley, basil, black pepper, salt, jalapenos, onions, and tomatoes; mix well and set aside.

Place bread slices on in a greased pan.

Place bread in broiler, about 4 inches away from heat.

Could about 2 minutes or until golden brown.

With a slotted spoon top each slice of bread with bruschetta.

Sprinkle with Parmesan cheese and serve.

Note: when handling jalapeno's you should wear gloves and wash hands thoroughly.

All-American Sliders

This All-American Mini Burgers Steakhouse experience was at the original location in Chicago.

Ingredients

1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped

Special Sauce

1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper

Directions

Preheat grill pan or outdoor grill to high.

Mix meat and next 4 ingredients.

Divide meat into half and score each half into 5 pieces.

Roll the meat into balls then squish it into small, thin patties, 3 inches across.

You will yield 10 patties.

 To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours.

These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes.

But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness.

Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.

To make sauce, combine ranch dressing with ketchup and black pepper.

Additional Toppings, optional:

• Sliced Cheeses: Cheddar, pepper jack, Swiss
• Pepperoni
• Sliced tomatoes
• Yellow Mustard
• Mayonnaise
• Blue Cheese Dressing
• Sweet Red Pepper Relish

Salads

The best and delicious potatoes, Tossed, Fruit, Coleslaws, and Macaroni salad recipes.

Potato Salads

Classic Red Potato Salad with Lobster
Curry Potato Salad
Classic Ranch Potato Salad
Classic Bacon-Ranch Potato Salad
Ranch Red Potato Salad
Chipotle Ranch Potato Salad
Red Potato Bacon-Ranch Salad
Red Potato Salad with Crab
Classic Potato Salad with Sweet Relish
Classic Potato Salad with Pickles
Waldorf Potato Salad
Classic Red Potato Salad
Classic Potato Salad
Red Potato Egg Salad
Southwestern Potato Salad
Garden Potato Salad
Cheese-n-Ham Potato Salad

Tossed Salads

Grilled Pineapple Avocado Blueberry Salad

Broccoli Salad

Florentine Salad with Grilled Chicken

BBQ Ranch Chicken Salad

Fruit Salads

Gramm’s Easy Ambrosia Fruit Salad

Coleslaws

Asian Coleslaw

Honey Apple-Cabbage Slaw

Sweet and Spicy Coleslaw

Craisins-Walnut Slaw

Apple, Pear and Golden Raisin Slaw

Macaroni Salads

Macaroni and Parmesan Cheese Salad

Macaroni Salad

Garden Potato Salad

"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

1 cup red radishes; sliced 

1 small carrot; sliced

1  small cucumber; chopped

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1/2 cup garlic chives; chopped

3 large scallions; chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced

1 (8 oz.) package Kraft Shredded Cheddar Cheese

1 medium dill pickle; diced

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced 

1/2 cup  parsley; chopped

1 (4 oz.) can Ortega Diced Green Chili Peppers; drained

1 small red onion; diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. 

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender. 

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture. 

Serve chilled or at room temperature.

Classic Bacon-Ranch Potato Salad

"Classic Bacon-Ranch Potato Salad" is delicious. My kids loved this recipe and so did my spouse.  it It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

3/4 cup real bacon bits

1 cup Hellmann’s mayonnaise

1/2 cup Kraft Ranch Dressing

1 cup thinly diced celery

1/2 cup chopped scallions

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Chipotle Ranch Potato Salad

This "Chipotle Ranch Potato Salad" will add a smoky flavor while the ranch dressing adds a touch of country to the dish. A delicious change of pace from the usual potato salad.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing

1 cup thinly diced celery

1/4 cup chopped cilantro

1/2 cup chopped scallions

2 1/2 Tablespoons chipotle hot sauce

2 teaspoons orange zest

1/4 teaspoon sea salt

1/4 teaspoon black pepper
bacon, cooked and chopped
chives, chopped

Directions

Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with bacon and chives.

Easy Pierogies

My family loves pierogies. "Easy Pierogies" uses large shell pasta instead of making the dough from scratch. Okay, it may not be authentic, but they are deliciously awesome that will win rave reviews.

Ingredients

52 uncooked jumbo pasta shells 

2 packages garlic mashed potatoes 

2 tablespoon minced fresh chives 

1/2 tablespoon next fresh parsley 

3 cups Swiss cheese 

1 cup Cheddar cheese 

1/2 cup ranch dressing 

1/4 teaspoon black pepper 

1/2 teaspoon sea salt

1/2 cup Herb Butter

Directions

Cook pasta shells according to the directions on the package.

Drain pasta and rinse with hot water.

For pasta back in pot and add Herb Butter, mix until all the pasta is coated with the butter and herbs; set aside.

Cook mashed potatoes according to the directions on the package.

Pour mashed potatoes in a mixing bowl.

Add 1/2 the chives, parsley, ranch dressing, black pepper , sea salt and 3 cups cheese.

Mix at medium speed until cheese is fully incorporated into the mashed potatoes.

Grease a 13 inch by 9 inch baking dish.

Stuff pasta shells with potato mixture, place and baking dish.

Sprinkle with cheddar cheese and top with the remainder of the chives.

Cover and bake at 350 degrees for approximately 20 minutes or until cheese is melted.

Serve hot.

Classic Potato Salad

America’s favorite side dish is this Classic Potato Salad. This recipe is a nice choice for picnics, Barbecues and pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Macaroni and Parmesan Cheese Salad

This recipe is incredible! This recipe for Macaroni Salad lovers taste great and goes well with almost anything.

Ingredients

1/2 cup macaroni, uncooked 6.0

6 cup tap water
1/4 cup chopped red bell peppers
1/2 cup fresh cucumber, peeled and chopped
1/2 cup shredded carrots
1/4 cup fresh chopped green onion 

1/4 cup chopped yellow bell peppers 0.5

1/2 cup cherry tomatoes sliced in half

Parmesan Cheese Dressing

1/2 cup mayonnaise 1.0

1/2 teaspoon garlic powder 0.125
2/3 cup grated Parmesan cheese 
1 tablespoon white wine vinegar 
1 teaspoon celery seeds 
1/2 teaspoon sea salt 
1/8 teaspoon ground cayenne (red pepper) 
1/8 teaspoon black pepper

Directions

Macaroni

In medium saucepan, over high heat, bring water to boil.

Add pasta, cook 7 minutes or until just tender.

Reduce heat as necessary to prevent boil over.

Drain pasta and allow to cool to room temperature.

Toss macaroni, peppers, cucumber, carrots, and green onions.

Parmesan Cheese Dressing

Whisk all the ingredients together in a small bowl.

Toss with macaroni salad.

Cover and chill 30 minutes. 
Serve. 

Sweet Potato Muffins

Sweet Potato Muffins is fabulous way to use leftover sweet potatoes.  Its simple ingredients and wonderful flavors will make this your go-to recipe for leftover sweet potatoes in the future.

INGREDIENTS

butter for greasing
3 cups self-rising flour
6 ounces leftover sweet potatoes baked (remove skin) or mashed
4 tablespoons browns sugar

1 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice  

1 teaspoon baking soda
1 Tablespoon baking powder

1 1/2 teaspoons sea salt

3/4 milk

1/2 cup extra virgin olive oil (it adds a buttery flavor)
3 eggs

  

DIRECTIONS

Lightly grease and flour muffin pan.

Put ingredients in a large mixing bowl and mix until smooth and creamy.

Spoon into muffin pan.

Cook at 400 degrees Fahrenheit for 10 minutes, then at 325 degrees Fahrenheit for 7-10 minutes till done.