Friday, May 21, 2010


You can't have a picnic without Potato Salad.

I leave out the eggs for me (of course)

Potato Salad

5 potatoes
3 boiled eggs (optional)
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes.

Drain, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise.

Mix together well and refrigerate until chilled.


This one has been a favorite at the holidays, but I like it in the summer time.

The colors are so pretty!!


2 cups crushed pretzels
1 stick REAL butter, melted (not margarine)
1 cup white sugar


2 (8 ounce) packages cream cheese
1 (8 ounce) container cool whip

1/2 cups powdered sugar


2 packages strawberry flavored gelatin
1 cup water

1 can crushed pineapple (juice and all)
1 package frozen strawberries (or fresh)

Preheat oven to 350 degrees

Mix together the pretzels, sugar and melted butter.

Press into the bottom of a 9x13 inch pan.

Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth.

Fold in whipped topping. Spread evenly over the cooled crust.

Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix, water and pineapple.

Mix in frozen strawberries, and stir until thawed.

Pour over cream cheese mixture in pan.

Refrigerate until completely chilled and set.


With our Memorial Day party coming up, I am getting super excited about summer recipes.
Time to bring out some old favorites!!

I first had this salad at Judy's. It is one of my favorites :)

Broccoli Salad

2 heads fresh broccoli
1 red onion
1 package bacon bits
3/4 cup raisins (optional)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.

Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.

Stir into the salad, let chill and serve.
Can be made the day before, just add bacon before serving :)