Best Potato Salad

Ingredients:

10 fist sized red potatoes
10 eggs
1/4 tsp salt
1 1/2 c chopped sweet pickles Or relish
1 3/4 c mayonnaise
1 1/2 tbsp to 2 tbsp mustard
2 tbsp to 1/4 c dill pickle juice
1/2 c diced green or white onion
Salt & Pepper (to taste)

Directions:

Wash potatoes well and boil - with skins on until a knife cuts through the potatoes easily.
Drain, refill pan with cool water and set aside.
Put eggs in a 2 quart saucepan. Cover with water and add 1/4 tsp salt.
Cook eggs on high heat until water comes to a boil. Boil eggs for one minute.
Remove pan from heat, cover and let sit for 9 minutes.
Drain pan and refill with cool water. Repeat after 2 minutes.
When cool, peel the eggs.
Mix pickles, mayonnaise, mustard, pickle juice, onions, salt, and pepper together in small bowl.
Dice the cooled potatoes over the bowl directly.Sprinkle with extra salt and pepper and pickle juice to flavor the potatoes directly.
Dice the cooled eggs and add to the mixture.
Using a large spoon or rubber scraper to mix everything together.
Adjust flavors and thickness of sauce by adding more pickle juice.
Refrigerate until serving - serves 10-14.

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Triple-Berry Summer Salad

Ingredients:

3/4 c candied walnuts
1/3 c sugar
salt (to taste)
5 c (6-8oz) baby spinach
2 cups fresh berries of your choice (blackberries, boysenberries, blueberries, sliced strawberries, etc.)
1/2 c red onion (sliced thin)
1 c of your favorite sweet dressing - poppy seed, raspberry vinaigrette, etc.

Directions:

To candy walnuts: preheat frying pan on medium low heat. Add walnuts and cook for about 3 minutes, until you start to smell them. Stir constantly! Sprinkle sugar and a dash of salt over the nuts. Continue to stir quickly until the sugar melts. toss nuts until sugar is no longer grainy and nuts are coated in the melted sugar for about 5 minutes. Once the nuts are coated spread them out on a sheet of wax paper and let cool.
For the salad - toss together all of the ingredients (except the dressing). Add cooled walnuts and dressing - toss to coat and serve immediately.
Serves 6-8

Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Creamy Pea Salad

Ingredients:

32 oz frozen peas (thawed and drained)
1 ½-2 cups cubed cheese (cheddar/mozzarella/gouda/havarti)
1 medium diced red onion
1 spring onion diced thinly
1 garlic clove thinly diced
1 cup mayonnaise
1 tbsp Ranch dressing mix
Pepper to taste
½ lb crumbled bacon

Directions:

In a large bowl combine all of the ingredients. Mix well. Refrigerate for up to a day in advance before serving.
Enjoy!

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Salad

Strawberry Dressing

Ingredients

• 1 cup strawberries, (6 large berries), rinsed, hulled and sliced
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons almond oil, (see Note) or canola oil

Directions

Puree it all together.

Strawberry Vinaigrette

Ingredients

• 3/4 cup olive oil
• 1/3 cup cider vinegar
• 1/3 cup honey
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups sliced fresh strawberries, divided
• 3/4 cup pecan halves, divided
• 12 cups torn mixed salad greens or chopped fresh spinach
• 1 can (11 ounces) mandarin oranges, drained
• 3 green onions, sliced

Directions

In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped.

In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Corn Salad

Ingredients:

16 oz corn
1/2 of green bell pepper chopped
large handful of cherry tomatoes
1/2 cup chopped green onions
1/4 to 1/3 mayonnaise
chili cheese frito lays corn chips

Directions:

Step 1: If using frozen corn or fresh cook the corn and then cool and drain. If using canned corn just drain corn and put into a medium size bowl.
Step 2: Prepare veggies by chopping green bell pepper small, half cherry tomatoes or if using regular garden tomatoes cut small. Chop green onions and add all veggies to the corn and toss.
Step 3: Add 1/4 mayonnaise to the corn mixture then pepper generously add a pinch of salt. Stir and taste for seasoning. You may need more mayonnaise add more to your liking. Refrigerate the salad for about 2 hours then add corn chips before ready to serve. I have the corn chips arranged pretty for the photo but they are supposed to be mixed into the salad. Adjust the seasoning but be careful to not over salt since the chips add to the saltiness.

I grabbed this recipe off of Pinterest. I can’t wait to try it – then I will come back and change it to fit what my family likes!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Spinach Salad

Salad

1 package bacon, cooked and crumbled
3/4 pound swiss cheese, grated
2 large bags of fresh spinach
1 head of lettuce, choppped

Dressing

3/4 pound fresh mushrooms, sliced
1 medium purple onion, sliced thinly
1 1/2 Tablespoons poppy seeds
1 cup vegetable or olive oil
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. dry mustard
1 tbsp. onion salt

Mix the dressing and let sit for at least two hours.  Then, pour the dressing on the salad and toss and serve.  The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Summer Salad

Ingredients:

2 cans drained mandarin oranges
1 can pineapple, drained but save the juice
1 blue box of Instant Americana Tapioca
1 large box Cook & Serve Vanilla pudding
3 large bananas

Directions:

Drain pineapple juice into measuring cup.  Add enough water to make 2 cups.  Mix liquid with both puddings in a medium saucepan.  Cook until thick and bubbly, stirring constantly.  Pour over fruit while still warm.  Add bananas right before serving.  VERY good warm OR cold.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chicken Caesar Pasta Salad

Ingredients

bow tie pasta; cooked, rinsed with cool water, drained

caesar salad dressing

1 large breast of chicken – grilled & cute in chunks or strips

romaine lettuce leaves

tomato chunks

bacon bits

croutons

parmesan cheese, shredded

Directions

1 Cook the pasta until done (to your taste). Rinse with cool water and drain well. While that is cooking...

2 Grill chicken strips, unless you bought them precooked at the store. Leave in strips or cut into chunks.

3 Mix the drained pasta with some of the Caesar dressing. Add the chicken and more dressing, if needed. (If you're taking this to a covered dish dinner later, cover & refrigerate until almost ready to leave.)

4 Right before serving, add the romaine lettuce, tomatoes, bacon bits, croutons, and shredded parmesan cheese. Toss well, adding more dressing as needed. (Or leave the bottle beside the salad bowl.) Serve immediately.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way!!) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

BLT Pasta Salad

(Sophia’s Photo)

Ingredients:

12 ounce corkscrew shaped pasta
1 cup milk
12 ounces lean bacon
4 medium ripe tomatoes, cut into chunks
2 tablespoon chopped fresh thyme (Fresh was fabulous!)
1 - 2 cloves garlic, minced
lots of salt and freshly ground pepper
1 cup mayo
1/2 cup sour cream
4 green onions, chopped
Spring Mix Lettuces, lots!

Directions

Cook the pasta, following the package directions. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain, but reserve 3 tablespoons of drippings in the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon. Toss the bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and green onions with the pasta until evenly combined. Season with salt and pepper. Just before serving, add the lettuce; toss again to coat. Serve at room temperature. Enjoy!

(It looks pretty gross in the photo – so I am going to have to make this one to make sure I add it to our Judd Fam Recipe Book)

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Tammy’s Cranberry Tabouleh Salad

Ingredients

• 2 cups hydrated bulgur wheat
• 1/2 cup chopped fresh parsley
• 1/2 cup grape tomatoes cut in 1/2
• 1/4 cup chopped cilantro
• 2 tablespoons chopped fresh mint
• 4 ounces virgin olive oil
• 4 ounces fresh lemon juice
• Salt and pepper
• 1/2 pomegranate Cranberry (dried)
• 1/2 cup diced cucumber

Directions

Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving

**This is what I am fixing for our Christmas Dinner on Christmas Day. I am going to make it up on Saturday and let the flavors combine. MMM MMM MMMM good!! Can’t wait!**

                                                                                                                               Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Wild Rice Cranberry Salad

Ingredients

• 1 cup wild rice
• 1 tablespoon salt
• 3/4 cup cup walnuts
• 8 ounces (2 cups) fresh or thawed frozen cranberries
• 1/2 cup sugar
• 3 tablespoons walnut or vegetable oil
• 1 tablespoon raspberry or rice vinegar
• 3 green onions, rinsed and chopped (including green tops)
• 1/2 cup dried cranberries, roughly chopped (optional)

Preparation

1. 1. In a 4- to 6-quart pan, combine wild rice, salt, and 1 quart water. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite and most grains have just split open, 45 to 60 minutes. Drain in a colander and let cool.
2. 2. Meanwhile, spread walnuts in a baking pan and toast in a 325° regular or convection oven until lightly golden under skins, about 10 minutes. Coarsely chop. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half (see notes).
3. 3. In a 2- to 3-quart pan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir in the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes (see notes). Pour through a fine strainer into a bowl, reserving the cranberry-sugar syrup.
4. 4. In a large bowl, gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired (reserve remaining syrup for other uses). Cover and chill for at least 4 hours or up to 1 day (see notes).
5. 5. Stir in all but 2 tablespoons of the green onions, along with the walnuts and dried cranberries (if using). Sprinkle with remaining green onions just before serving.

Note:

Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup (step 3) up to 1 day ahead; cover and chill in syrup (cranberries' color will deepen).

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

Ingredients

• 12 ounces, weight Penne or Bow Tie
• ½ cups Mayonnaise
• ¼ cups Whole Milk
• 4 Tablespoons White Vinegar
• 1-½ teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• ½ teaspoons Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ½ pounds Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions:

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Make it a great one!!

Frog Eye Salad

Frog Eye Salad 1 cup acini de pepe noodles (they look like tiny balls of pasta) 1 small package pistachio pudding mix 1 8 oz. Container of Cool Whip 1 can of mandarin oranges 1 cup chopped pineapple 1 cup mini marshmallows (optional) Cook acini de pepe according to package directions. Drain and rinse with cool water. While noodles are cooking prepare pistachio pudding according to the package directions in a large bowl. Place in the refrigerator to thicken. When noodles are cooked and cooled add them to the pistachio pudding. Add the cool whip and fruit. Mix together well. Keep refrigerated until ready top serve. Leftovers can be saved for up to three days.      ~ Tammy        &  the Chicken Crew              aka: Kierstyn (9), Kaity (8), Clayton (6), Taryn (3), Quade (2)