Honey Apple-Cabbage Slaw

"Honey Apple-Cabbage Slaw" an awesome dish that taste delicious. I really enjoyed eating it and it wasn't too much trouble to make.

Ingredients

1/4 cup mayonnaise, plus 2 tablespoons

1/4 cup sour cream

1 tablespoon thyme honey

1 tablespoon apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups shredded green cabbage (about 1/2 head cabbage)

2 Granny Smith apples, cored and cut into matchsticks

1 large carrot, peeled and shredded

1 Belgian endive, cored and cut crosswise into 1/2-inch thick slices

1/2 cup very thinly sliced yellow onion, preferably sweet onion, such as Maui or Walla Walla

1/4 cup minced fresh parsley

Directions

In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. 

Set aside.

In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. 

Toss with the dressing until evenly coated. 

Place in the refrigerator, covered, to chill slightly before serving.

Sweet and Spicy Coleslaw

This "Sweet and Spicy Coleslaw" is easy and delicious any time of the year.

Ingredients

2 pounds green cabbage (about 1 small or 1/2 large cabbage)
4 carrots1 medium onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugarFreshly ground black pepper 
1/2 teaspoon cayenne pepper
Sea salt

Directions

Quarter and core the cabbage. 

Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. 

Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. 

Toss the grated vegetables in a large bowl.

Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. 

Toss the dressing with the cabbage mixture and season with salt and pepper. 

Cover with plastic wrap and chill at least 2 hours before serving.

Apple, Pear and Golden Raisin Slaw

This Apple, Pear and Golden Raisin Slaw recipe tantalizes the taste buds with a burst of fruitiness.  An perfect side-dish to chicken, turkey and pork dishes. 

Ingredients

1/4 cup golden raisins

1 large apple

1 large pear

12 ounce bag coleslaw salad mix

1/4 apple cider vinegar

2 Tablespoons brown sugar

2 teaspoons poppy seeds

1/4 teaspoon black pepper

Directions

In small bowl, whisk vinegar, brown sugar, poppy seeds, salt, and pepper.

Combine apple, raisins, with pear and coleslaw.

Drizzle vinaigrette over apple mixture and toss.

Chill up to 2 hours. 

The Best Christmas Recipes

Jellies/Relishes

Cranberry-Apple Relish with Walnuts

Spiced Cranberries Jelly

Cranberry Jelly

Cranberry Apple Cider Jelly

Spicy Cranberry Pepper Jelly

Cranberry Apple Relish

Sauces/ Dips/ Salad Dressings

Cocktail Sauce

Spicy Cocktail Sauce

Cranberry Salad Dressing

The Best Honey Mustard Dipping Sauce

Chipotle Lime Mayo Dipping Sauce

Turkey

How to Cook a Turkey

Roasted Turkey

Appetizers/Sides

Christmas Quiche
Hawaiian Dinner Rolls

Easy Jalapeno Poppers

Spicy Mixed Nuts

Macaroni & Cheese with Bacon

Herb Potatoes

Craisins-Walnut Slaw

Classic Potato Salad

Desserts

Pumpkin Pie Spice Bunt Cake

Pumpkin Cheesecake Brownie 

Signature Cocktails/Coffees/Sangria's

Enchantment Ice Coffee Cocktail
12 Days of Christmas

White Chocolate Mocha Amaretto

Pumpkin Pie Colada

Sugar Island Coffee

The Best Wild Berry Sangria

Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.

Ingredients

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

2 hard-boiled eggs, chopped

¾ cup real bacon bits

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup chopped scallions

¼ teaspoon sea salt

¼ teaspoon black pepper

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.

Ranch Red Potato Salad

"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!

Ingredients

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

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ 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, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Ranch Potato Salad

"Classic Ranch Potato Salad"  this is my basic starter recipe for potato salad. It's simple, easy to make and taste delicious.

Ingredients

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

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper
chives or garlic chives, chopped

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.

Top with chives or garlic chives.

Curry Potato Salad

Ingredients

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

1 cup Greek Yogurt

1/3 cup olive oil

1/3 cup Golden Raisins

2 cups frozen green beans.

1/2 cup diced scallions

2 tablespoons white wine vinegar

2 teaspoons curry powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Potatoes

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.

Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.

Gently toss potatoes.

Serve cooled or warmed.

Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.

Ingredients

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

3 hard-boiled eggs, chopped

2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks

1 cup Hellmann’s mayonnaise

1/4 cup Crème Fraiche

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced scallions

1 tablespoons white wine vinegar

2 Tablespoons truffle oil or extra virgin olive oil

1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley

¼ teaspoon sea salt

¼ 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.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.

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.