Hot German Potato Salad

Hot German Potato Salad -- A Pinch of Joy
Hot German Potato Salad -- A Pinch of Joy

Donna was a guest at one of the two luncheons that took place on our deck last week. They were casual affairs of the potluck sort with the guests bringing a salad or dessert. Donna brought a classic hot German potato salad and was gracious enough to share the recipe she’d gotten from her sister in law via Better Homes and Garden cookbook. Donna said she’d used her mother’s recipe without the spices, until she tasted this combination of flavors. Finding out the recipe was easy to make was a bonus! German potato salad is traditionally served hot and will be perfect for the coming fall weather. Time tested and stamped approved!!!

 The peel will slip off the boiled potatoes easily.  You can rub off the peel by using a clean dish towel.  Hold the potato with the towel in one hand and rub off the peeling with the other — somewhat similar to drying a cup.  Or hold the potato on a cutting board with a fork and gently tease off the peel with the tip of a knife.  Stir the cooked potatoes into the dressing gently to avoid breaking them.   I would also tip the skillet to make the dressing run to one side and spoon it over the potatoes to lessen the amount of stirring necessary to coat the potatoes.

This week is Donna’s birthday. Here are wishes for a wonderful celebration day and the beginning of a fabulous new decade!!!

Donna also shared this recipe for Spinach Salad with Lemon Garlic Dressing a couple of years ago. 

Hot German Potato Salad

Yield: 6 servings

Hot German Potato Salad

A tangy, yet slightly sweet potato dish with bacon and onions! Delicious with brats or burgers, a hit at potlucks and just for the family at home.

Ingredients

  • 1 ¼ pounds potatoes
  • 4 slices bacon
  • ½ cup chopped onion
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon celery seeds
  • 1/8 to 1/4 teaspoon pepper
  • 2/3 cup water
  • ¼ c vinegar
  • Snipped fresh parsley

Instructions

  1. Cover potatoes with water and boil potatoes until tender about 15-20 minutes.
  2. Drain and somewhat cool to touch. Peel and slice into ¼ inch slices.
  3. Dressing
  4. While boiling potatoes, cook bacon till crisp in medium sized skillet. Remove bacon and reserve 2 Tablespoons of bacon grease in skillet.
  5. Add onion to drippings, cook on medium heat till tender. Set aside until potatoes are peeled and sliced.
  6. Stir in flour sugar, salt celery seeds, dry mustard, and pepper until mixed well.
  7. Stir in water and vinegar. Cook over medium heat, stirring until thickened and bubbly.
  8. Gently stir in potatoes & bacon crumbles. Cook, stirring gently 1 or 2 min till heated through.
  9. Transfer to serving bowl & sprinkle with fresh parsley
http://www.apinchofjoy.com/2014/08/hot-german-potato-salad/

Pina Colada Squares

Pina Colada Squares - A Pinch of Joy
Pina Colada Squares - A Pinch of Joy

OMGG.  Oh my, great goodness!  This refrigerated Pina Colada dessert is sooo good.  It’s made with cream of coconut for extra richness and flavor – just like the pina colada.  You’ll find cream of coconut with the drink mixes.  It’s an investment ingredient because it is enough to make another batch later.  One can cream of coconut will make one dessert and 2 pina coladas to drink (the recipe is on the back).  Or two desserts.   Since I was serving luncheon for a group I made two desserts. :-)

Assembly is quick and easy.  Drain the maraschino cherries first and let them dry, then pat them with a paper towel to absorb excess moisture.  This keeps the juice from turning the dessert pink.  Of course, if you want it pink in a tie dye sort of way. . . . .  don’t worry about this step.  The cookie crumbs won’t stick together with the butter, but make an even layer across the bottom.  They will absorb moisture from the filling and make a light, firm crust for the dessert.  A 9×13 inch pan will yield 12 to 15 servings depending on size.    Super smooth, super good! 

Pina Colada Squares

Yield: 12 servings

Pina Colada Squares

All the tropical goodness of pineapple and coconut in a super smooth no-bake dessert!

Ingredients

  • 60 Vanilla wafers, crushed (about 2 1/3 cups whole cookies)
  • 4 Tablespoons butter, melted
  • 2 8 ounce packages cream cheese, softened
  • ½ cup cream of coconut
  • 8 ounces whipped topping, thawed
  • 15 ounce can crushed pineapple, drained
  • 10 ounce jar maraschino cherries, drained and diced
  • 1 cup sweetened shredded coconut

Instructions

  1. Drain juice from cherries and spread out on paper towel to dry until needed later.
  2. Place wafers in sturdy gallon zipper bag and smash to crumbs. Pour into medium mixing bowl.
  3. Melt butter and add to wafer crumbs. Mix well and then pat into bottom of 9x13 pan
  4. Beat together cream cheese and cream of coconut until smooth.
  5. Fold in whipped topping.
  6. Dice cherries, pat with paper towel to absorb any excess moisture.
  7. Add pineapple and cherries and fold into mixture.
  8. Spoon evenly over cookie crust and spread carefully.
  9. Top with coconut and refrigerate for at least three hours or overnight.
http://www.apinchofjoy.com/2014/07/pina-colada-squares/

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Layered Taco Salad

Layered Taco Salad -- A Pinch of Joy
Layered Taco Salad -- A Pinch of Joy

Most layered salads recipes are aimed at groups and served in large glass bowls.  Yet layered salads are an easy make ahead for the evening meal  — in a smaller quantity.  This one makes four servings of about 1 and ¼ cups for a meal.  Or if you serve it with a meat dish it will serve 6 with ¾ cup sized portions.  For this size salad, a glass 8×8 pan is the perfect size.  I have a vintage covered refrigerator dish that works great! 

Use any sturdy lettuce or lettuce mix as the base – iceberg, romaine,etc. A 12 ounce package seems to be the norm, but a 16 ounce package will also work with the proportions above.  Feel free to up the amount of taco seasoning for more kick.  1 teaspoon is very mild, 2 teaspoons is medium and 1 tablespoon (3 teaspoons) makes the flavor pop!   Wait till the last minute to add the tortilla chips so they stay crunchy.  Wheels and Bytes like to have extra chips to moosh on their plates as a foundation to top with the salad.  Avacado is optional, but if you choose to use it, add it at the last minute as well so it doesn’t turn brown.  My personal feeling is that anything that smooth and silky should have a superb chocolate flavor so why bother just to end up with  the disappointing avocado non-flavor.  :-)

Layered Taco Salad

Yield: 4 servings

Serving Size: 1 1/4 cup

Layered Taco Salad

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp taco seasoning mix
  • 1 15 ounce can black beans, drained and rinsed
  • 12 ounce package lettuce
  • ½ cup sliced onion
  • 1 cup Mexican style shredded cheese
  • ½ cup grape tomatoes, cut in half
  • 1 cup broken tortilla chips
  • Optional: avocado

Instructions

  1. Mix mayo, sour cream and taco seasoning mix and set aside
  2. Layer lettuce, onion, beans, tomatoes and cheese in 8x8 glass container
  3. Spread dressing mixture over salad.
  4. Cover and refrigerate at least two hours or overnight.
  5. Crush tortilla chips and sprinkle over the top of the salad just before serving.
  6. Optional, dice avocado and add to top of salad before serving.
http://www.apinchofjoy.com/2014/07/layered-taco-salad/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!

Linking up to these awesome parties here and, ,Nifty Thrifty Sunday  /   Share Your Creativity  /    Sunday Showcase  / Let’s Get SocialBewitch Me and Titi  /  Monday Funday / Sunday Pinterest /  . . . / Inspiration MondayMotivate Me Block Party   / /  Marvelous Mondays / CraftoManiac Monday / Sew Darn Crafty / / Sweet Sharing Monday / Melt in Your Mouth MondayMore The Merrier /Made By You Monday / PincentiveTime to Sparkle / Give Me the Goods / The DIY’ers / Manic Monday  / Tuesday at Our Home  / . .Twirl and Take a Bow Tuesdays Treasures  / Show Me What Ya Got Create Link Inspire  / Tutorials and Tips  / You’re Gonna Love It / Mommy club Linky / /  Titus 2 Tuesday  / Totally Tasty Tuesday  /  Tuesday Talent Show, / Wake Up Wednesday / Wow Me Wednesday. . . Hit Me with Your Best Shot  / Homework Wednesday / The Inspiration Exchange /  Cast Party Wednesday  /What’s It WednesdayPretty Wednesday /  Wow Me Wednesday   /Wine’d Down Wednesday  /Wednesday Project Stash /  Wonderful WednesdaysWe Did It!/   It’s A Party  / Whimsy Wednesday / Wildly Original  / Brag About It Linky  / Delish Desserts /Project Pin It /  . .  . Full Plate Thursday  / Showcase Your Talent / Krafty Inspiriation  / All Things PrettyThrowback Thursday / Crafty Blog Stalker/ Fantastic Thursday /   Tasty Thursday  /      / Catch a Glimpse ,   Grace at Home,  Kitchen Fun,   Thrifty Thursday. .  Feathered Nest Friday  /  I’m Lovin’ ItFlaunt It Friday /  What’s ShakinLink Party Palooza  / Foodie Friday / Anything Goes./ Freedom Friday / Remodelaholic AnonymousSimple and Sweet Fridays  / Craft Frenzy Friday  / Be Inspired Friday / Friday Link Party  / Best of the Weekend / Weekend Winddown  /  . . . .   /A Bouquet of Talent   / Party Junk Saturday Dishes / Saturday Show and Tell / Strut Your Stuff Saturday /  Favorite Things Saturday /   Serenity Saturday, / Pin It SaturdaySaturday SpotlightSaturday Showilicious     / Show Stopper Saturday /   Saturday Night Fever  /



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