Mom's Delicious Strawberry Ice Cream

My family loves this delicious "Strawberry Ice Cream". You'll need an ice cream machine for this recipe.

Ingredients:

4 large egg's yokes
1 cup heavy cream
1 cup whole milk
2/3 cup sugar
1 cup finely chopped fresh ripe strawberries

Directions:

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.

Cherry Limeade Crawl Cocktail

My secret weapon is "Cherry Limeade Crawl Cocktail". This sweet yet tangy cocktail goes well with just about anything you 're grilling, smoking or barbecuing.

Ingredients

Serves: 4

1 cup freshly squeezed lime juice

2 cup freshly squeezed lemon juice

1 Splenda No Calorie Sweetener, Granulated

1/2 cup plus  Maraschino Cherries With Stems
3 Tablespoons Maraschino Cherries Juice for the jar

1 (16 oz.) bottled  FIJI Natural Artesian Water

1/2 cup Smirnoff Cherry Vodka

Directions

Put lime juice, lemon juice, cherry juice, water, and sugar in a blender and mix well.

Fill glasses with ice and sugar the rim of your glasses.

Pour mixture over the ice and a teaspoon of cherries until the glass is full.

Stir and garnish with a lemon wheel and serve.

Tip: Taste better poured over crushed ice.

Avocado Fries with Horseradish Dijon Cream

Oh my goodness! Even if you're not usually an avocado person you will love these "Avocado Fries with Horseradish Dijon Cream". This recipe will simply intrigue your taste-buds. ~ submitted by: A. Hilton

Ingredients

3 Tbsp Horseradish
2 Tbsp Dijon Mustard
½ Cup Sour Cream
¼ Cup All Purpose Flour
¼ tsp Salt
2 Large Eggs, Lightly Beaten
1 ¼ Cups Panko Bread Crumbs
2 Firm Ripe Avocados
¼ tsp Sea Salt
Oil for Frying

Directions

Peel, Pit, and Slice Avocados into wedges.

Combine horseradish, mustard, and sour cream in a dish, and refrigerate until ready to serve.

Heat oil to 375̊

Mix flour and salt together in a shallow dish.

Put the beaten eggs in a dish and the bread crumbs in another dish.

Dip Avocado in flour, then egg, and roll in bread crumbs.

Fry until golden, between 30 to 60 seconds.

Drain on paper towel, and sprinkle with sea salt.

Watermelon Crawl Cocktail

My secret weapon is "Watermelon Crawl Cocktail". This sweet yet tangy cocktail goes well with just about anything you 're grilling, smoking or barbecuing.

Ingredients

1 pound ripe watermelon

1/2 cup freshly squeezed lemon juice

1/2 Splenda No Calorie Sweetener, Granulated

1/2 cup plus  Maraschino Cherries Without Stems, sliced in  half

3 Tablespoons Maraschino Cherries Juice for the jar

1/2 cup bottled water FIJI Natural Artesian Water

1/2 cup Smirnoff Watermelon Vodka

Directions

Put watermelon, lemon juice, cherry juice, water, and sugar in a blender and mix well.

Fill glasses with ice and sugar the rim of your glasses.

Pour mixture over the ice and a teaspoon of cherries until the glass is full.

Stir and garnish with a lemon wheel and serve.

Tip: Taste better poured over crushed ice.

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.

"Fried Okra

This "Fried Okra" recipe taste delicious and the okra is tender. It is better than what you would get at Cracker Barrel!

Ingredients

1/2 cup cornmeal

1 cup all-purpose flour

1/4 teaspoon Sea Salt

1/4 teaspoon white pepper

1/2 teaspoon garlic

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

2 pounds fresh okra, sliced 1/2-inch thick

1/2 cup buttermilk

6 cups oil, for frying

Directions

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F.

In a medium bowl, combine cornmeal, flour, salt, pepper, garlic, onion, and cayenne pepper.

Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.

Carefully add okra to the hot oil and cook until golden brown.

Remove from oil, drain on paper towels, and then serve immediately.

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.