S’mores Chocolate Chip Graham Cracker Cookie Pie

 

Today is National Cookie Day and what better way to celebrate than with this S'mores Chocolate Chip Graham Cracker Cookie Pie. You can trust me when I tell you, as soon as you're done baking this, it will be all gone before you even get the name out of your mouth!

I've combined graham crackers to chocolate chip cookie dough, pressed them into a pie pan, and baked. Just before baking is done, I sprinkle miniature marshmallows over the top and bake just enough to get them all toasted and gooey.

The end result is a deliciously chewy, chocolatey, graham cracker cookie in the shape of a pie with ooey gooey marshmallows. Just like S'mores, but in a cookie pie!

Perfect for the days your craving S'mores so you can be reminded of fun times around the campfire with your loved ones.

Or maybe anytime you're craving a combination of chocolate, graham crackers, and marshmallows.

Happy National Cookie Day!

S'mores Chocolate Chip Graham Cracker Cookie Pie

Recipe by Julie Murphy

The flavors of everyone's favorite, S'mores, all in one cookie pie.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 1 cookie pie
Ingredients

• 1 cup + 2 Tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, softened
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar, packed
• 1/2 teaspon vanilla extract
• 1 large egg
• 4 whole graham crackers, crumbled
• 1 cup semi-sweet chocolate chunks
• 2 cups miniature marshmallows (for topping)

Cooking Directions

1. Preheat oven to 350F degrees.
2. Spray a 9" x 2" pie pan with non-stick cooking spray. Or you can grease with butter or margarine. Set aside.
3. In a medium bowl, add flour, baking soda, and sea salt. Set aside.
4. In a large mixing bowl, beat together butter, sugar, brown sugar, and vanilla.
5. Add egg, beating well.
6. Gradually add in flour mixture, mixing well.
7. Fold in graham cracker crumbs and chocolate chunks, blending throughout dough.
8. Spoon dough mix into prepared pie pan, spreading evenly and pressing down and out, covering entire inside of pie pan.
9. Place into oven and bake for 20-25 minutes, or until golden brown.
10. After cookie is done, remove from oven, sprinkle mini marshmallows over the entire top of the cookie pie, and place back into oven for another 5 to 7 minutes, or until marshmallows have a light tan color.
11. Remove from oven and let cool.
12. Best served with a tall glass of cold milk.

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German Apple Puff Pancake

I love pancakes and I love trying different recipes for pancakes. Recently my mom shared a recipe with me for a German apple pancake that you make in a skillet. I couldn't believe it either, a pancake you make in the oven?! I've never heard of such a thing and knew I had to try it.

This recipe is a copycat version of the German Apple Pancake from The Original Pancake House near Chicago. My mom can’t remember where she got this recipe as she collects many recipes from magazines, newspapers, and friends. But if you (the author) happens to read this, Thank you very much for sharing!

Once my mom sent me the recipe, I couldn't wait to make this "oven pancake". It's easy to make and only takes about 20 minutes to bake.

This pancake will keep tummies happy for most of the day and makes for a delicious breakfast whenever you want something different than ordinary pancakes.

I apologize for the photos as I snapped away with my iPhone as I was making it and I couldn’t wait to eat it once it was baked.

German Apple Puff Pancake

Serves 2

 Ingredients

 1 large Apple - Fuji, Braeburn, or Delicious Red apples work great

3 Tablespoons of butter, unsalted

3 Tablespoons granulated sugar

1 and ½ teaspoons cinnamon

1/8 teaspoon Apple pie spice

3 large eggs

½ cup buttermilk

½ cup all-purpose flour

½ teaspoon sea salt

1 - oven proof skillet, at least 8 inches wide

Directions

Preheat oven to 425F degrees.

In a small bowl, mix sugar and cinnamon. Set aside.

Slice apple into 1/4 inch thick slices. If you prefer, you can cut the peel off. Set aside.

In a medium bowl, add eggs, buttermilk, flour, and salt. Mix together until batter is smooth. Set aside.

In a oven proof skillet that's at least 8 inches wide, add butter and melt over medium heat on stove top.

After butter melts, add apple slices and sauté for about 5 minutes or until they soften and become light golden brown on both sides.

After sautéing apples, spread them evenly around bottom of skillet, turn off heat, and pour batter over apples.

Place skillet into oven and bake for about 18-20 minutes. Important not to open oven door during baking. Turn on oven light to see if it's done. The pancake should no longer appear wet on top.

Remove from oven and let sit for a couple minutes.

Use a butter knife to loosen edges of pancake. Invert over a large plate or parchment paper. Pancake should come out of skillet. If apples stick, just loosen with a spatula and place on top of pancake.

Can serve with butter and heated maple syrup with a sprinkling of chopped walnuts (as shown above), powdered sugar, lemon wedges and butter, or just eaten as is.

*Helpful hints*

- I used my 12 inch cast iron skillet to make this recipe. If you use a smaller skillet, you will get a thicker puff pancake.

- If you want to make this pancake for more than just 2 servings, check out this site, where they have the directions for baking the German Apple Puff Pancake for 4 and 6 servings. Their recipe is different, but basically you just double the ingredients for more servings.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Sweet and Savoury Sundays #102, Totally Terrific Tuesday Link Party # 23, Munching Mondays #81

Caramel Mocha Cappuccino Fudge

Oh. Yes. I. Did. I took that A-M-A-Z-I-N-G Mocha Cappuccino Fudge recipe that I made a couple weeks ago and added ooey, gooey caramel swirled into each bite. Just when you thought it couldn't get any better....it just did!

One bite of this fudge and you'll feel like you're dining somewhere in Italy while sipping on a caramel macchiato cappuccino while watching all those Italian men walk by.

Hey, a girls gotta dream and that's what I'm dreaming of when I have this fudge {smile}.

Of course you might have your own versions of sugarplums dancing through your mind when you try this fudge but I'm willing to share mine with you too. After all, what kind of friend would I be if I didn't?

Back to this fudge, my mouth is watering as I try to come up with words to describe it to you....

creamy....buttery soft....and sweet...with a kiss of caramel and coffee.

It's like a little taste of heaven on your lips! But don't take my word for it, try it for yourself and let me know what it reminds you of.

Caramel Mocha Cappuccino Fudge

Ingredients

1 and ½ Tablespoons of instant coffee

1 Tablespoon hot water

½ cup unsalted butter, room temperature

2 cups granulated sugar

¾ cup heavy cream

1 teaspoon sea salt

1 - 12 ounce package of white chocolate chips

¼ cup semi-sweet chocolate chips

1 – 7 ounce jar marshmallow fluff

¼ cup caramels, each square quartered

1 teaspoon vanilla extract

1 candy thermometer

Sprinkle of sea salt before serving (optional)

Directions

Spray a 9” x 9” pan with nonstick spray and wipe excess off with a clean paper towel. Or you can grease the pan with butter. Set aside.

In a mug, add instant coffee and hot water and mix together until coffee is dissolved. Set aside.

In a medium saucepan, add butter, sugar, cream, and salt. Heat over medium heat, stirring continuously until butter melts and sugar dissolves.

Bring to a boil, continuing to stir, until temperature reaches 240F degrees (116C) on your candy thermometer.

After reaching 240F degrees (116C), remove pan from heat and add quartered caramels, both chocolate chips (semi-sweet and white), and marshmallow.

Continue to stir until caramel and chips are melted and marshmallow is blended. You can place on low heat to help melt the caramel, chips, and blend the marshmallow more easily. You want the caramel and chips completely melted.

Add vanilla to mixture while pan is away from the heat source.

Place about 1 to 2 cups fudge in a small bowl. Just eyeball it because the measurement doesn’t need to be exact. This is what makes the swirls in your fudge. Set aside.

Mix in the coffee with the original saucepan of fudge until it’s completely blended.

Quickly pour into prepared pan.

Place the fudge that you set aside earlier on top of coffee fudge mixture. Using a firm, thin spatula or butter knife, spread in thin swirling, circular patterns over coffee fudge, making sure not to over stir. Do this lightly over the top of the fudge.

Let cool at room temperature for at least 8 hours before cutting. You can place in refrigerator but keep in mind, it will be difficult to cut when cold.

If refrigerating, let warm to room temperature before cutting.

Best served at room temperature.

Before serving, sprinkle with a little sea salt for that Salted caramel flavor.

Can be stored in an airtight container for 2 weeks in the refrigerator.

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 Shared with: Freedom Fridays with All My Bloggy Friends #67

Pumpkin Persimmon Walnut Pound Cake

The big day is finally here! Yep, its Thanksgiving! The one day we look forward to all year long when we can eat all we want and not worry about our waistlines. I'm so thankful for elastic waistbands {smile}.

Seriously, I'm thankful for so much more than elastic waistbands. I'm thankful for friends, family, my career, my four-legged babies, and you.

Especially you, because without you, I would not be able to share my recipes. And I love to share what I make in the kitchen and know someone else out there is enjoying it too!

I wanted to share this recipe with you before Thanksgiving but I didn't have a chance to between work and cooking. And it's still November so pumpkin recipes are still in season, right? Because I love me some pumpkin and two months just isn't enough time to get them all in.

Anyways this isn't just pumpkin. This is pumpkin with persimmons and walnuts.

Ever since I made that Bourbon and Brown Sugar Sauce with pecans, I've been adding nuts to everything I make. And this pound cake is no exception with walnuts in the batter and in the brown sugar and bourbon sauce that you drizzle over the top, making this pound cake scrumptious.

So scrumptious that you won't even care if pumpkin season has passed. But don't take my word for it, try it yourself and let me know what you think.

Happy Thanksgiving!

Pumpkin Persimmon Walnut Pound Cake

Ingredients for Pound Cake

2 and ¾ cup granulated sugar

1 and ½ cups butter, softened to room temperature

1 teaspoon vanilla extract

6 eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon sea salt

¾ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

1/8 teaspoon allspice

1 can pure pumpkin puree

Flesh of 4 persimmons - skinned, seeded, and pureed

1 Tablespoon water

1 cup walnuts, coarsely chopped

Ingredients for dusting pans*

2 Tablespoons flour

Dash cinnamon

Dash of ginger

Dash of allspice

Directions for dusting pans*

In a small bowl, mix ingredients together with a fork and lightly dust pans after spraying with non-stick cooking spray.

Directions for making Pound Cake

Preheat oven to 350F degrees.

Generously spray 2 bread pans, 9 ¼” x 5 ½”with non-stick spray.

Lightly dust pans with approximately 2 Tablespoons flour mixed with a dash of cinnamon, ginger, and allspice*. Making sure entire inside area of pan is dusted. Set aside.

In a medium bowl, add dry ingredients together. Set aside.

Place ½ can of pumpkin puree with 1 Tablespoon water into a blender or food processor. Add in persimmon flesh and puree until persimmons are no longer chunky. Pour into a small bowl with remaining half of pumpkin puree and set aside.

In a large mixing bowl, add sugar and butter. Beat until fluffy.

Add in vanilla.

Beat in eggs, one at a time until blended.

Gradually add dry ingredients and pumpkin persimmon mix to butter and egg mixture, alternating between dry ingredients and pumpkin persimmon mix when adding. Mixing well after each addition.

Gently fold in walnuts and mix throughout.

 

After all ingredients are blended, pour into prepared pans and place into oven.

Cook for approximately 60-75 minutes or until knife inserted into middle of loaf comes out clean.* Time will vary depending on your oven.

Remove from oven and gently insert a butter knife and run along the edges of pan, loosening loaf from the pan. Let cool for 10 minutes.

After 10 minutes, loosen edges once more with butter knife and invert pan over a wire rack and gently remove loaf from pan. You might have to tap bottom of pan to help ease out loaf.

Once loaf slides out of pan, gently turn over and let cool.

Brown Sugar, Bourbon, & Walnut Sauce

Ingredients for Sauce

2 cups brown sugar, packed

1/2 cup unsalted butter, melted

1 and 1/2 cups heavy cream

1 teaspoon vanilla extract

1/4 teaspoon of sea salt

1 and 1/2 cups walnuts, chopped

6 to 8 Tablespoons bourbon (3 to 4 ounces)

Directions for sauce

In a medium saucepan, add brown sugar, melted butter, cream. Stir well.

Place over medium to low heat and cook until sauce is smooth in texture, stirring continuously.

After sauce becomes smooth, remove from heat and add in vanilla, sea salt, walnuts, and bourbon. Mix well.

Serve warm over Pumpkin Persimmon Walnut Pound Cake.

Inspired by ~ Pillsbury Pumpkin Pound Cake with Walnut Sauce

*Helpful Hints*

- You can leave bourbon out for non-alcoholic version of sauce.

- *Pound cake is very moist due to combination of pumpkin and persimmons. The texture will resemble a slow cooker cake, moist and crumbly. Just make sure knife comes out clean with no batter when testing readiness.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: City of Links #48, Pin Junkie Pin Party #95, Busy Monday 143, Simple Supper Tuesday #91, The Southern Special Week #36, Wine'd Down Wednesday 65, Inspire Us Thursday Link Party #78

Crockpot Pumpkin Turkey Chili

Winter will be rearing its frigid little head this week as temperatures will be dropping. It's going to be below freezing here in Georgia this weekend....Brrrrr! In case you weren't aware, that's flippin' cold for the South!

With that in mind, you have to not only bundle up on the outside by layering your clothes but also warm up from the inside out. And the best way to do that is with a delicious hot meal.

And I've got the perfect recipe to help keep you warm and toasty through this arctic chill, my Crockpot Pumpkin Turkey Chili. Which also happens to pair up deliciously with my Pumpkin Sage Cornbread from earlier in the week.

Not only is this a warm and hearty meal, but as my dad used to say, one that will stick to your ribs. For those of you that have never heard the term, stick to your ribs, it doesn't mean it's going to make you fat because this is really a healthy recipe, it means it will help stave off hunger because cornbread makes you feel full longer.

As long as you're all covered up on the outside, I've got you covered on the inside. So go out and enjoy your weekend and do some Christmas shopping, go to that football game, or whatever you planned on doing before Mother Nature said, "I don't think so, Scooter".

Because....well, you worked hard all week and you deserve it! Of course you might want to make sure you don't leave the house without first putting on your long johns, wool socks, and Uggs {smile}.

Crockpot Pumpkin Turkey Chili

Ingredients

1-2 Tablespoons olive oil

1 lb. ground turkey

1 – 32 ounce box Chicken broth (can also use vegetable)

1 sweet onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 yellow bell pepper, seeded and diced

1 – 7 ounce can diced green chilies

3 – 15.5 ounce cans cannellini beans, drained and rinsed

1 - 15 ounce can pumpkin puree

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 whole bay leaves

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Dash of rubbed Dalmatian sage

Directions

Add olive oil to medium skillet and heat.

Add in ½ of chopped onion, ½ of diced yellow bell pepper, and jalapeno. Sauté for 1 minute, after 1 minute add in minced garlic and brown for about 30 seconds or until lightly browned.

Add in ground turkey and cook until meat is browned. Remove from heat.

Combine all ingredients, including rest of chopped onion and diced bell pepper, into your crockpot.

Place on LOW setting and cook for 8 hours. Or you can place on HIGH setting and cook for 4-5 hours.

If needed, add more seasoning to taste and serve with my Pumpkin Sage Cornbread for a delicious Fall meal.

Inspired by ~ Gina's Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste.com

*Helpful Hints*

- I used canned pumpkin puree for this recipe.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Tickle My Tastebuds #27, Munching Mondays #65

Tangy Peach Mustard Wings

Ok, so this weekend I plan on getting stuff done that got put off from last weekend’s mayhem. Willy is resting back home comfortably, I’m off for the next few days (doing my happy dance), and its time for some football!

I love Fall weekends as they are perfect for some cooking, baking, and watching the games. Y’all noticed I said games, as in multiple. Yep, I’m a football fan of both college and NFL. I do have to say, I love me some college football better because those guys play with heart. They’re not in it for the money. And don’t even get me started about them trying to pay college students for playing football. A game that they received their scholarships for to their school of choice. I think y’all can tell where I stand on that matter.

Anywho, I’m just a little passionate about my football {smile}. And what’s the best type of food to eat while watching the game? That’s right, wings. Mmmm, meat falling off the bones, juicy, little finger food wings.

I never cooked a batch of wings until this year. I guess I was a little intimidated by them, all tiny and having to be just right. But really, they are so easy to make. Especially the way I’m going to share with y’all today. And believe it or not, this is the first time I’ve cooked wings like this and this is only my second batch of wings. Ever.

Now y’all know I love cooking with my crockpot since you can throw everything in and it’s done by the time dinner rolls around. So for these wings, I got an idea. Why not throw them all into the crockpot and they’ll be ready by the time the game is on. Easy peasy, Right?

Not that easy. I had to add another step into the cooking process. One that is still easy and makes these little wings even more mouthwatering. I just tossed the little wings onto a prepared cookie sheet, slathered a little sauce on them, and baked them for about 20 minutes.

Low and behold, what emerged from my oven were the most tender and juiciest little wings I’ve ever had! The crockpot step is a must as it takes the meat to the point of almost falling off the bone and then cooking them in the oven adds a little crispiness to them.

These wings might be little in size, but boy, do they deliver in flavor! They were so good, I made another batch!

They’ll make you forget your favorite team just lost to South Carolina {angry face}. Oh well, there’s always next week and another batch of wings!

Tangy Peach Mustard Wings

Ingredients

2 lbs. wings

¾ cup Cattlemen’s Carolina Tangy Gold BBQ sauce

¾ cup peach preserves

2 Tablespoons apple cider vinegar

¼ cup spicy brown mustard

¼ cup teriyaki glaze

1 teaspoon yellow mustard

¼ teaspoon smoked paprika

½ cup sweet yellow onion, diced

1 garlic clove, diced

Salt & ground black pepper to taste

Ingredients for basting sauce for oven cooking

½ cup Cattlemen’s Carolina Tangy Gold BBQ sauce

½ cup peach preserves

Directions

Toss all ingredients into your crockpot and cook on the Low setting for about 4-5 hours. After 4 hours, check. The meat should still be on the bone, but to the point of almost falling off. They should be tender, yet still hold their shape.

After 4 hours and wings look like above description, preheat oven to 375F degrees.

Prepare cookie sheet by spraying with a non-stick spray. Or for easy clean up afterwards, you can cover cookie sheet with aluminum foil and spray with a non-stick spray.

Gently place wings on cookie sheet, leaving space between the wings so they can get a little crispy in the oven.

With a basting brush, gently brush tops with mixture of ½ cup Cattlemen’s Carolina Tangy Gold BBQ sauce and ½ cup peach preserves.

Place sheet with wings into the oven and cook for about 20 minutes. Depending on your oven, check them at 15 minutes.

Keep a close eye on them as you don’t want them to burn. They should come out golden and juicy.

Serve with a side of Cattlemen’s Carolina Tangy Gold BBQ sauce, warmed in the microwave.

Can also be served with a side of celery and carrots and Ranch dressing.

Now you’re ready for some football!!

*Helpful Hints*

- All measurements are US

Disclaimer ~ I was not paid for use of Cattlemen’s Carolina Tangy Gold BBQ sauce in this recipe nor am I a spokesperson for Cattlemen’s and/or French’s. I just love the unique flavoring this sauce brings to my wings.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: The Wednesday Roundup #46, Share it Sunday {49}, Wine'd Down Wednesday 57

German Chocolate Pancakes

Remember when you were a kid and mom would never let you have cake for breakfast? No matter how much you begged her, she would still say NO and ya had to wait all day before you could eat it!

Well, now that you’re all grown up and on your own (hopefully most of you are), who says you can’t have cake for breakfast?

That’s right, I’m talking chocolate pancakes with sweet, sticky, coconutty syrup dripping down the sides breakfast! Today! Are ya with me yet?

Let me introduce you to Series 3 of the Ultimate Chocolate Lover's Breakfast version of German Chocolate Pancakes…

I guess this came to be when I kept seeing photos with recipes for German Chocolate cake all around me and I wanted to make it so bad, but didn’t feel like turning on my oven in this heat.

So I came up with an easy version of German Chocolate Cake. I just added cocoa powder to my pancake mix and pecans to my coconut syrup and made this deliciously wicked recipe for breakfast!

And now (are you listening Mom?), I can have my cake for breakfast! {Happy dance}

German Chocolate Pancakes

Pancakes Recipe

Makes 5-6 pancakes

Ingredients

1 cup of pancake mix (I use my gluten-free Bisquick pancake mix)

1 egg

1 cup milk (your choice of type, I find buttermilk makes a light fluffy pancake as does coconut milk)

2 Tablespoons sunflower oil

2 Tablespoons cocoa powder, unsweetened

Directions

Prepare large skillet  or griddle by coating with your choice of oil or non-stick spray. Set aside.

Prepare pancake mix as directed on box, adding in cocoa powder. Mix until blended.

Place skillet on medium heat and let warm up.

Pour pancake mix into skillet and cook until batter bubbles. Flip pancake over and cook until done. Place on plate and serve.

Syrup recipe

Coconut Syrup with pecans

Serves - 4

Prep time – 5 minutes

Cooking time – 15 minutes

Ingredients

1 cup Karo syrup

1 cup cream of coconut

2 Tablespoon sweetened condensed milk

2 teaspoon vanilla extract

½ cup toasted coconut

2 Tablespoons pecans, chopped *

Directions

Over low heat, add all ingredients into a medium sauce pan. Continue stirring until mixture reaches desired heat.

* Important to not let syrup boil as you don’t want it to burn. *

*Helpful Hints*

- You can use oil substitutes for pancake mix

- Pecans can be left out if allergic to nuts

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Featured week of 07/21/2014 at ~ Motivational Mondays Linkup Party

Shared with: Let's Get Real Friday Party #47, Foodie Friends Friday Recipes Linky Party #103, #GetHimFed Fridays {No.43}, Anything Goes Linky #162 and Features , City of Links #27, Pretty Pintastic Party #11, Skip the Housework Saturday #27, Mix it Up Monday!, Munching Mondays #47, Busy Monday 122, Share It Sunday {36}, The Southern Special 15, Tasty Tuesday Link Party!, Simple Supper Tuesday #71, Lou Lou Girls Fabulous Party #15, Tickle My Tastebuds Tuesday #9, Motivational Mondays - Share Your Recipes!, Wine'd Down Wednesday 44, Wonderfully Creative Wednesdays #29, Wake Up Wednesday "Linky" #25, The Wednesday Roundup #34, Great Idea Thursdays 62, On Display Thursday #3, Freedom Fridays with All My Bloggy Friends #37, Say G'day Saturday Linky Party {96}, Inspiration Monday Party

Potato Salad

Ah, summer is finally here and what’s one of the best things about summer? Bar-B-Q’s or as they call it here in the South, grilling out with family and friends. And a popular food to bring to one of these get togethers is potato salad. You can probably call potato salad an all-time American favorite dish since it’s found on most plates throughout America during the summertime.

I didn’t learn how to make potato salad until I moved to the Georgia so I guess you can call this a traditional southern potato salad, simple yet deliciously creamy. I don’t know what it is about Southerner’s, but they sure do know how to cook!

I’ve been wanting to make potato salad for the last few weeks now and I finally got around to it. I guess I was waiting for the days to get warmer since potato salad always reminds me of 4th of July get togethers with the family.

Now you can use any type of potato you prefer, but I happened to pick up Albert Bartlett Rooster potatoes because it was a small bag and I didn’t want a lot of potatoes. And what a great choice this was as this little potato has a nutty, buttery flavoring with light yellow fluffy flesh which makes it the perfect type of potato to star in my potato salad!

Of course I didn’t realize this at the time of purchase {smile}….I told you some of my best recipes happen by mistake and this is one of them because this little potato adds a deliciously creamy flavor to my potato salad. Making this a splendid dish to any get together!

Potato Salad

Ingredients

2.2 pound bag of Albert Bartlett Rooster Potatoes - washed, boiled, and cut into small quarters

1 small sweet Italian red Onion, diced

1 and ½ cup celery, diced and chopped

3-4 hard-boiled eggs, diced and chopped

2 cups mayonnaise (your personal preference, I love Miracle Whip, so that’s what I used)

Salt & Pepper to taste

Directions

Prepare potatoes, onion, celery, and eggs and place into a large mixing bowl. Add mayonnaise and mix all ingredients together. Add salt and pepper to taste.

Cover and place in refrigerator until time to serve.

*Helpful Hints*

- Make sure you let potatoes cool off before cutting into quarter sizes since they will be hot to the touch.

- You can leave out the eggs if you prefer to keep this a vegan dish.

- You can use a Maui red onion if you can’t find the small Italian red onion. It has the same taste but in a smaller version.

- You can use any type of mayonnaise you prefer. I just happen to love the deliciously tangy flavor of Miracle Whip mayo!

- I keep the skins on my potatoes since that is where all the nutrients come from plus I’m too lazy to peel them!

- I wash my potatoes in warm, soapy water with a brush before cooking.

- Just remember, potato salad can spoil easily if left out too long causing food poisoning. Make sure to keep chilled until time to serve and put back in refrigerator as soon as possible.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Featured week of 07/06/2014 at ~  Sweet and Savoury Sunday Link Party #69

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