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!

Buffalo Chicken and Potatoes

1-1/4 lbs. boneless skinless chicken breasts, cut into 1" strips
1/3 cup buffalo wing sauce
6 cups frozen (thawed) southern-stype has brown potatoes
1 cup of ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 can cream of celery soup
1/2 cup corn flake crumbs
2 Tbs. butter or margarine, melted
1/4 cup chopped green onions

1. Heat over to 350. Spray 13"x9" baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle in baking dish.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink. Sprinkle with green onions.

***When I made this yummy dish I used ranch dressing and did not use the corn flake crumbs, butter, or green onions.

Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

1- 30 oz. bag of frozen, shredded hash browns
42 oz. Chicken Broth
1 can Cream of Chicken Soup
½ cup Onion, chopped
¼ tsp. Ground Pepper
1 pkg. Cream Cheese (don’t use fat free, it won’t melt)
2 tsp. Basil
Salt to taste

In a crockpot, combine everything EXCEPT for the cream cheese and basil. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and basil and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!