Perfect Summer Potato Salad

Does anyone remember Red, Hot, And Blue? And how good their potato salad was? Unfortunately it has been closed now for a few years. If you never had it, you sure did miss out! Unless you are like my mother and just gagged at the thought of potato salad, and for that I apologize and you should probably not read the rest of my post. But if you do, get excited, because I finally found a recipe that is the "supposedly" the exact recipe. I tried it a few weeks ago and loved it. Since the 4th of July is tomorrow, I thought it would be a good time to share it if you need something to make to bring to a party! So here we go...

Here is what you need (forgot the picture, sorry!)
*4lbs (or more depending on how much you want to make) Red Bliss potatoes
*4 eggs
*1/2 cup finely chopped green onion tops
*1 1/4 cup of mayo
*1 3/4 celery seed - (You know, the stuff you keep your pantry stocked full of. HA! May have to make a special run the store for this!)
*1 1/4 teaspoons of salt
*1 1/2 teaspoons of black pepper
(says serves 12 - I'd say 10)

First of all, 1 and 3/4 teaspoon? 1 and 1/4 teaspoon? Really? Who comes up with this. Unless you are baking, it doesn't matter if its exact. Just season to taste!

Start with cutting up the Red Bliss potatoes. Using the Red Bliss potatoes does make a difference. They aren't the small red new potatoes, they are bigger. In the meantime, bring water to a boil. (enough water to cover the potatoes)

I cut mine into slices, slightly bigger than usual because if you cut too small they will turn to mush later. 4lbs is a lot of potatoes so using a regular size saucepan doesn't work. I had to use a really deep one. Bring the potatoes to a boil, and don't run off to far. You don't want to cook them to death because they will for sure be mush then. And there is nothing about mush in this recipe title now is it?

You can also boil your eggs with the potatoes or in a separate saucepan.
Only about 10-12 minutes, so be watching - as soon as you can stick a fork through one, take em out!
And let cool.
Next, chop up the green onions. Go ahead and cut off the white parts and go to town on the green part.
Then, its the eggs turn. Peel the shells and chop chop chop! As big or as small as you would like.
Now its mixing time! In a large bowl, first add the eggs
Next, green onions
Celery seeds - I know it's random, but don't try it without it. It really does make a difference!Mayo, salt and pepper to taste.
Mix GENTLY, but thoroughly!
And enjoy! Easy, huh? Serve room temperature for up to 2 hours, then refrigerate.

Recipe:
Perfect Potato Salad
Ingredients
4 lbs Red Bliss potatoes
4 eggs
1/2 cup finely chopped green onion tops
1 1/4 cup of mayo
1 3/4 celery seed
1 1/4 teaspoons of salt
1 teaspoon of black pepper

Directions:
Slice potatoes into small pieces. Boil the potatoes 10-12 minutes, or until tender. Boil 4 eggs until done. Let eggs and potatoes cool, then peel the eggs. Finely chop up green onions, and eggs. In a large bowl, gently mix eggs, onions, salt and pepper to taste, celery seed, and mayo with potatoes until thoroughly mixed. Refrigerate.
Source

Verse of the day: "And we know that in all things God works for the good of those who love him, who have been called according to his purpose." Romans 8:28

Cake Take Two - Say that 10 times!

Here's the cake that I was supposed to have made yesterday but dropped on the floor. What a disaster. Don't worry, the cake is in a good place now. We have febreeze scented garbage can bags so I'd like to think that's a good final resting place for a cake. Also, I found a new free photo editing site that I really like. Its called FotoFlexer. Check it out if you are into that sort of thing. And the pictures for my recipes are edited with a "Retro" effect that I am liking. I found this recipe in the Country Special edition of People Magazine.
So here we go!
Here is what you need:

Devil's food cake, eggs, cocoa powder, vegetable oil, powdered sugar, whipped cream (if you want to substitute instead of all the whipping cream), heavy whipping cream, vanilla extract, and a Hershey's bar with almonds.

Start with the devil's food cake mix

Add the eggs...

And the water.

Then the vegetable oil. I hope those eggs can swim.

Cocoa powder and vanilla extract and mix all together for 2 minutes.
Flour and grease to 9' baking pans. Or make it easier for yourself and use some non-stick spray.

Evenly divide the batter between the baking pans. And cook in the oven for 25 minutes.

Let them cool in the pan for 10 minutes, then take them out and let them cool completely on wire racks. While you are waiting for them to cool you can start on the icing!

Start with your heavy whipping cream. (You can use some "whipped topping" here instead of the heavy whipping cream). If you like to be lame and skinny. I was sort of lame because I used half heavy whipping cream, and half "whipped topping." It would have turned out better had I used all of the heavy whipping cream. Go figure.

And then add the powdered sugar. EXPLOSION WARNING. Powdered sugar loves to shoot off a 4th of July fireworks display in your face. Maybe not as bad with one of those fancy mixers, but I do not have one of those so it really likes to go everywhere when mixing.

Add in the vanilla extract. Mmm...
Mix all together until it forms soft peaks. Which is this:


Next, chop up the chocolate bar. Fold into the icing. And when the cake has chilled in the refrigerator for one hour, go ahead and ice that bad boy.

And enjoy! Also enjoy a nice long run afterwards because this thing is not cheap on the calories!

Recipe: Chocolate Celebration Cake
Ingredients:
1 (18.25 oz.) package devil's food cake mix
3 large eggs
1 1/4 cups water
1/2 cup vegetable oil
1 tbsp. unsweetened cocoa
2 tsp. vanilla extract, divided
3 1/2 cups heavy cream
3/4 cup powedered sugar
4 (1.45 oz.) milk chocolate bars with almonds, chopped and divided
Directions:
1. Preheat oven to 350 degrees. Grease and flour two (9-in.) cake pans. Combine first 5 ingredients and 1 tsp. of vanilla in a large bowl; beat with an electric mixer at low speed until ingredients are moistened. Scrape down sides of the bowl. Beat mixture at medium speed 2 minutes. Pour batter into prepared pans.
2. Bake 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rakcs. Cover and chill at least 1 hour.
3. Beat whipping cream, powedered sugar and remaining vanilla at medium-high speed with an electric mixer until soft peaks form. Fold chopped chocolate bars into frosting. Spread mixture between layers and on top and sides of cake. Store in refrigerator.

Verse of the day: "For the Mighty One has done great things for me - holy is His name!" Luke 1:49

"Tasty Tuesday" Sort of...

I had the idea of sharing recipes every Tuesday for something I'd like to call "Tasty Tuesday." But since I didn't get it yesterday, and I cooked dinner tonight, today is going to be the first Tasty Tuesday, a day late.

I wanted to start out with a recipe that is so simple, ANYONE can do it. I know I have some friends that don't like to cook or aren't very good at cooking, but even they can make this and not screw it up! This will be one best decisions you will ever make. Step away from the sauce isle, put that jar of "spaghetti sauce" down, and don't you ever pick it up again. If you still use the tomato sauce that is in a jar that you got from the grocery store, shame on you! The sauce I'm about to share with you will change your tomato sauce life. This is a semi-homemade tomato sauce recipe that you can use with anything from spaghetti to eggplant parmesan (one moment...eggplant parmesan, yumm. Sorry that was distracting), to anything that calls for tomato sauce. Semi-homemade meaning I did not use 20 fresh grown tomatoes, parsley, and basil that I grew in the back yard garden. These are simple ingredients that you can get from the grocery store BESIDES that jar of tomato sauce (ICK), and make your own little homemade tomato sauce.

Start out by gathering everything you need:

Two cans of diced tomatoes, two cans of tomato sauce, one can of tomato paste, one onion, one clove of garlic, parsley, basil, olive oil, salt and pepper, sugar (that's the pink cup)

Next, chop that onion up real nice. You can use the whole onion or just a half, depending your feelings for onions. For me, we had a worldwind romance today, so I used the whole one.

Now pour some of the olive oil into your saucepan and let it heat up, not too hot because you don't want to burn your onions. Be nice to the onions, they haven't done anything to you and are only here to help flavor the sauce.

Next chop up your garlic, but don't put it in at the same time as you put in the onions. The garlic doesn't take as long to cook and it might burn. Salt and pepper them, and cook the onions until they become translucent. When they start getting close to being cooked, you have permission to add the garlic.

*If cooking spaghetti, now would be the time to add your meat and brown it with the onions*

For the tomatoes, start with the two cans of diced tomatoes. If you like your sauce thin and without so many tomato chunks, run them through a food processor, which is what I do. I don't prefer big chunky tomatoes.

Next comes the two cans of tomato sauce.

Pour slow, it likes to splash. As evidence by my white shirt I was wearing, which now looks like a kindergartner after lunch time.
Add the tomato paste and 1/2 cup of water (You can use the tomato sauce can and fill it with water and that is just the right amont.) Stir everything together.

Next comes the seasonings. Parsley and basil. Always better freshly chopped but not everyone keeps a fresh supply, so you can use the store bought kind. About a handful for each.

Now prepare yourself, for the most important ingredient of them all: SUGAR. Yes, sugar. The sugar helps reduce the acid of the tomatoes and if you leave it out you will be mad and think I am a terrible cook. I don't want you to think that after just the first recipe so please don't forget the sugar!

Now bring everything up to boil, then put on low and let simmer. The longer it simmers, the better it is, but if you are in a hurry, at least 15 minutes.

I made spaghetti tonight, so that is what I used the sauce for and this is the finished product:

PLEASE don't ever use that silly ole jar of "Spaghetti sauce" again! You now have no excuse because I just showed you how to do it! Enjoy!

Recipe for those who collect:
Semi-Homemade Tomato Sauce
Ingredients:
2 cans diced tomatoes
2 cans tomato sauce
1 can tomato paste
1 1/2 tablespoons parsley
1 1/2 tablespoons basil
2 tablespoons sugar
Olive oil
1/2 cup of water
1 Onion
1 clove of garlic
Salt and pepper

Directions:
Chop one whole, or half onion. Pour just enough olive oil to spread around to cover the bottom of the saucepan. Add the onions, season with salt and pepper, and cook until translucent. Add garlic. For thinner sauce, run 2 cans of diced tomatoes through a food processor. Pour 2 cans of diced tomatoes, 2 cans tomato sauce, 1 can of tomato paste. Add 1/2 cup (or size of tomato sauce can) of water and stir. Add parsley, basil, and sugar (to taste). Bring to boil, then simmer on low for at least 15 minutes, best at 45 minutes to 1 hour.

Verse of the day: "Whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through Him." Colossians 3:17