Potato Cakes

2 cups mashed potatoes
1 egg, beaten
1/2 cup all purpose flour
salt to taste
1 pinch of garlic salt

*** Works great to have these the night after I serve the Garlic Mashed Potatoes, because I can just use the leftovers. :-)

Garlic Mashed Potatoes

3 medium baking potatoes peeled and coarsely chopped
1 teaspoon salt
4 tablespoons butter, at room temperature (I didn't use this much butter)
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
1 tablespoon (or more) milk

1.  Cook potatoes in salted water until tender. Drain potatoes.
2.  Add the butter, sour cream, and garlic. Mash the potatoes.
3.  Add the milk, a little at a time until the potatoes are the desired consistency. Taste and add salt and pepper as/if needed.

***I found this recipe on pinterest and is from Paula Deen.

Low-fat Tuna Salad

2 cans light tun in water, drained
1/2 cup plain non-fat greek yogurt
3 Tablespoons sweet pickle relish
2 Tablespoons mustard
Fresh cilantro (optional)

Mix all ingredients well. Makes 4 servings.

Peanut Butter Brownie Trifle

I got this delicious dessert from Taste of Home and you can find the recipe by clicking here.

1 fudge brownie mix (13 x 9 pan size)
1 pkg. (10 oz.) peanut butter chips
2 pkgs. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkgs. (5.1 oz each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla
3 cartons (8 oz. each) cool whip

1.  Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.


2. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.


3. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

One of My Favorite Times of Year

My FAVORITE farm stand has opened for the season! I just like LOVE getting fresh produce from them to eat and feed to my family. I CAN'T wait until they have their strawberries ready...they have the BEST I have EVER had!