Potato Salad

From Our Best Bites.

3 lbs. red potatoes, peeled and cut into 3/4-inch chunks

1 C. mayonnaise

1/3 C. sour cream

3 Tbsp. dill pickle juice (or white vinegar)

1-2 tsp. sugar

1 tsp. kosher salt

1/4 tsp. black pepper

2 Tbsp. grated onion

1/2 tsp. dried dill

3-4 hard boiled eggs, grated

1/4 C. finely chopped dill pickle

Place the potatoes in a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook potatoes 10-15 minutes or until fork-tender. Drain and cool to room temperature.

In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice (or vinegar), sugar, salt, pepper, grated onion, and dried dill. Add potatoes and stir to cover potatoes evenly with dressing (you may not use all the dressing). Fold grated eggs and chopped pickle into potato mixture. Chill for at least 3 hours before serving.

Pickled Onions

From Amber's Kitchen.

1 red onion

1 C. hot water

1/2 C. apple cider vinegar

1 Tbsp. sugar

1-1/2 tsp. salt

A few peppercorns

Slice the onion and put into a jar.

Add the rest of the ingredients, seal the jar, and shake the lid to mix.

Refrigerate. It only takes 30 minutes for the onion slices to pickle. They last in the fridge for up to two weeks.

Baked Beans

From The Girl Who Ate Everything.

1-1/2 lbs. ground beef

1 small onion, finely chopped

1 red or green bell pepper, cored, seeded, and finely chopped

2 cans (16 oz. each) pork and beans

1/2 C. barbecue sauce

1/2 C. ketchup

2 Tbsp. spicy brown mustard

2 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

4 Tbsp. brown sugar

6 to 8 slices bacon, cut into pieces and cooked

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.

In a large saucepan, brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft. Drain meat mixture.

Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, and brown sugar to the mixture. Simmer mixture for five minutes. Transfer the mixture to the prepared 9x13 baking dish. Sprinkle the bacon pieces over the top of the casserole.

Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

BBQ Dipping Sauce

Serve with fries or on burgers.

1/3 C. mayonnaise
2 Tbsp. BBQ sauce

In a small bowl, mix mayonnaise and BBQ sauce. Stir together until totally combined.

Notes: The only BBQ sauce to use is Sweet Baby Ray's. Light mayonnaise can be substituted.

Fry Sauce

From The Pioneer Woman Cooks. Serve with fries or on burgers.

1/3 C. mayonnaise
2 Tbsp. ketchup

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined.

Variation: For spicy fry sauce, stir in 1 tsp. cayenne pepper (less if you're sensitive to spice).

Note: Light mayonnaise can be substituted.

Sautéed Mushrooms

From The Pioneer Woman Cooks as an accompaniment to the Mushroom-and-Swiss Sliders. I love sautéed mushrooms and thought they would be tasty by themselves or to serve on different sandwiches...so I am giving them their own post.

4 Tbsp. butter
1/2 medium onion, finely diced
8 oz. whole white mushrooms
4 dashes Worcestershire sauce
salt
freshly ground pepper

Clean mushrooms, and cut into quarters. Set aside. Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add Worcestershire, salt, and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated.

Note: My family loves sautéed mushrooms. To make more than this recipe, I used 2 cartons (or 16 oz.) mushrooms and 8 dashes Worcestershire sauce, but used the same measurements for butter and onion as in the original recipe.

Honey Butter II

1/2 C. (1 stick) butter
1/3 C. honey
6 Tbsp. powdered sugar

Beat until fluffy.

Honey Butter I

Perfect for serving with corn bread or corn muffins.

Equal parts softened butter and honey (I typically use 4 Tbsp. butter and 4 Tbsp. honey)

Beat ingredients. If desired, chill about 1 hour to blend flavors.

Note: I usually mix the butter and honey until the mixture turns fluffy and has a texture like whipped cream.