German potato salad is a delicious main dish or tasty side with any meat! Try warmed up or at room temperature for a variety of fun ways to serve.
2 1/2 pounds potatoes (yellow or red)
8 slices bacon (uncooked)
1 small onion (chopped)
1 tablespoon flour
1/3 cup white vinegar
1/2 cup water
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup chopped celery
2 tablespoons parsley
Cut potatoes into bite sized pieces. Bring salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain well.
Meanwhile, fry bacon until crisp. Remove bacon and cook onion in drippings until tender, 3-5 minutes. Stir in the flour and cook 1 minute. Add remaining ingredients except parsley and bring to a simmer while whisking. Simmer 2 minutes.
Place warm potatoes in a bowl. Pour the dressing over top, add celery if using and parsley and toss well. Top with crumbled bacon.
It’s the assortment of all the great, gooey goodness of the mix-ins!
For the best monster cookies, pick your own mix-ins like dried fruit, or nuts, baking chips or even your favorite M&M flavors! What about toffee bits or even nuts? Every monster cookie can be just as unique as the little (or big) monsters making them!
This is definitely the world’s best monster cookie recipe because it’s made with oatmeal, which gives it a super chewy texture and helps hold all the goodies together!
To Bake Monster Cookies
Preheat the oven to 350°F and line a baking pan (or a pizza pan) with parchment paper.
Cream together peanut butter (creamy OR crunchy), molasses, and butter until fully mixed.
Add in dry ingredients and mix well.
Now is the time for the fun! Drop in the mix-ins and stir until all the ingredients are mixed together well.
Using a cookie or an ice cream scoop, drop scoops on the parchment paper, spacing them equally 3 inches apart.
Make Ahead Cookies
At this point, they cookies can be placed on a pan and frozen before baking. Once frozen, place them in a freezer bag and let them defrost overnight in the fridge. Remove from the fridge 15 minutes before baking.
Bake until the edges of the cookie are golden brown and the center is cooked. Remove from the oven, and let cool.
Nuts: any kind! Toast them in a saute pan about 5 minutes first to make them crunchier.
M&M’s: plain, peanut, peanut butter, all sizes, shapes, and flavors!
Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut, and even sliced & dried bananas!
Extra Crunch: crushed potato chips, pretzels, whoppers
Flavored Morsels: butterscotch, chocolate, caramel, or Heath
To Store Cookies
Monster cookies will last at least a week at room temperature if kept sealed in a zippered bag or sealed container. Keep your monster cookies cool so they stay firm.
Chances are though, the best monster cookies don’t stay around too long!
Avocado Salmon Salad is a healthy fresh salad that is also kinda’ fancy! Made with salmon, avocado, mixed greens, and a light lemony dressing, this salad recipe is chock full of color, flavor, and nutrition!
The key to this amazing salad is to use fresh salmon fillets and fresh greens, keeping everything crisp and crunchy! Of all the salad recipes to save, this one is sure to impress everyone, especially with delicious grilled salmon this summer!
How to Make Salmon Salad
Salmon salad is elegant enough to serve at a luncheon but also simple enough for a hot summer evening dining al fresco! It’s the perfect way to use leftover baked salmon!
Salmon: Season and gently sauté in olive oil, and turn over once the flesh starts to become firm and the color is more opaque. Be sure not to overcook!
Dressing: Combine all the ingredients for the dressing and whisk until well mixed.
Salad: Toss the remaining salad ingredients together, top with salmon fillets and drizzle with salad dressing.
Garnish the salad with crumbled feta cheese and avocado slices or add your own favorites.
What to Serve With Avocado Salmon Salad?
Typically served as an entrée, this salad doesn’t need a lot of complements except for simple things like niçoise olives, seasoned croutons, or slices of toasted garlic bread.
Cold, poached asparagus makes for a lovely garnish on top of the salad as well as do fresh herbs from the garden!
This fresh summer salad is so delicious there are hardly any leftovers!
In the Fridge: Avocado Salmon Salad will last in the fridge about a day or two but skip adding the dressing. It needs to be covered so it won’t absorb the flavors or odors of the other items in the fridge. Toss and dress just before serving.
In the Freezer: The salad portion of this recipe is not suited for the freezer. However, cooked salmon can be frozen but because it is so delicate it will definitely not be as firm once it is thawed. The water in the fish turns to ice crystals and breaks up the fibers in the fish as it freezes.
Once it is thawed, the fish becomes softer. To refresh, simply drain the liquid off and then refresh the flavors by adding a few splashes of lemon juice and a few fresh cherry tomatoes, cucumbers, and feta cheese!
Take the crisp and colorful bounty of summer and put together this sweet and spicy topping that can also be a dip! Use fresh ingredients from your garden or the farmers market and double the recipe because it’ll get used up super quick!
The best way to show off all the bright colors of mango salsa is to dice the fruit and veggies uniformly. The easiest way to achieve this is to use my favorite vegetable chopper. It’s so easy to do and looks so fancy!
Dice the mangoes and red pepper. Mince the red onion and jalapeño (keep the seeds in for a spicier flavor)!
Mix together, add the remaining ingredients, and season with salt and pepper.
Let all the flavors marinate for 30 minutes at room temperature and serve!
What to Serve with Mango Salsa
Mango salsa is a perfect topping for fish and seafood, like shrimp tacos and grilled salmon, but it also makes a great dip for chips and crackers! Mixed with softened cream cheese, mango salsa makes an elegant spread on a burger or in a vegetarian sandwich!
Add or substitute equal amounts of fresh pineapple or fresh peaches for a different twist. This recipe is so versatile, so healthy and so easy to make, it’ll be a summer staple every year!
How Long Does Mango Salsa Last?
Mango salsa will last about 5 days in the refrigerator. Before serving again, stir and refresh the flavors by adding a little splash of lime juice and salt and pepper.
Can You Freeze Mango Salsa?
Mango salsa can be frozen by putting in an airtight container or zippered bag that is labeled for up to about 3 months. However, it will not be as firm once it is thawed. Drain the extra water, add some new diced mangos, or fruit like pineapple or peach for a whole new look and taste!
This mango salsa features sweet juicy mangoes, tart lime juice and jalapeno peppers for the perfect combination of sweet and heat. Use this as a topper for grilled chicken or fish or serve it up with tortilla chips and margaritas for the perfect snack!
1 large or 2 small mangoes (diced)
1 red pepper (diced)
1/4 cup red onion (minced)
1 jalapeño (seeded & minced)
1/2 lime (juiced)
3 tablespoons chopped cilantro
1/2 tablespoon olive oil
1/2 tsp cumin
salt to taste
Combine all ingredients and let stand at room temperature for 30 minutes.
So delicious with tortilla chips or on chicken or fish.
Caprese Pasta Salad is a bright, tangy summer salad that is perfect to take to a potluck or picnic. Grape tomatoes, mozzarella cheese, garlic, and fresh basil are the most delicious additions to a pasta salad recipe!
A caprese salad is a very simple recipe with few ingredients so it’s important to choose great quality.
Tomatoes: I use cherry or grape tomatoes but any ripe fresh tomatoes will be great in this recipe. I also add some diced sundried tomatoes (oil packed is best).
Mozzarella: Bocconcini is the perfect creamy addition to this salad. It’s softer and milder than a traditional mozzarella (and available at almost any store).
Basil: This is one place it’s really worth it to use fresh, the flavor is amazing! Instead of buying a little bunch of basil at the grocery, check if they have basil plants. They’re only a few dollars and will last a long time!
Pasta: Any medium pasta works, choose one with crevices and curves so it can hold the dressing!
How to Make Caprese Pasta Salad
This recipe is easy caprese!
Cook and drain pasta, rinse under cold water (to stop it from cooking).
Whisk the dressing ingredients together and add tomatoes to the dressing. Let marinate for about 30 minutes at room temperature for maximum flavor!
Combine the pasta with the remaining ingredients and drizzle dressing over.
Season with salt and pepper and refrigerate at least two hour before serving. Garnish with fresh basil and cracked black pepper before serving (the basil is best added just before serving)!
Caprese Salad Dressing
A simple combo of olive oil and red wine vinegar is the base of the dressing. If you are using oil packed sun-dried tomatoes, add a splash of oil from the jar for great flavor!
Some people like balsamic vinegar on caprese, you can add a splash if you like but it’s a bit more powerful than red wine vinegar so use sparingly. I prefer a small drizzle of balsamic glaze before serving.
Can You Make This in Advance?
Caprese Pasta Salad can be made in advance, but no more than about a day. Be sure to toss well and adjust the salt and pepper before serving!
Caprese Pasta Salad is a bright, tangy summer salad that is perfect to take to a potluck or picnic. This easy recipe can be scooped onto a bed of lettuce or a hearty piece of garlic bread, or served as a side to any grilled meat!
1 pound rotini (cooked & cooled)
3 cups grape tomatoes (halved)
1 1/2 cups mozzarella cheese (cubed)
1/3 cup red onion (diced)
1/4 cup sun dried tomatoes
1/4 cup basil (chopped)
2 tablespoons balsamic glaze
1/2 cup olive oil
3-4 tablespoons red wine vinegar
1 clove garlic (minced)
salt & pepper
Place dressing ingredients in a small bowl and whisk to combine. Add tomatoes to dressing mix and allow to marinate at room temperature at least 30 minutes.
Combine pasta, mozzarella, red onion and sun dried tomatoes in a large bowl. Toss with tomato/dressing mixture and season with salt & pepper to taste.
Refrigerate at least 2 hours before serving.
Chop fresh basil. Drizzle salad with balsamic glaze and sprinkle basil on top just before serving.
Strawberry Pretzel Salad is a classic easy dessert that never goes out of style. A combination of salty pretzels, a rich cream cheese layer and fresh strawberries is combined to create the perfect picnic or potluck dessert!
Everyone loves a good fresh Strawberry Pie but when we have to feed a crowd, this strawberry pretzel dessert tops my list! Not only is it delicious, it’s best made ahead of time for the perfect potluck treat!
You can use frozen strawberries if you can’t find fresh (defrost and drain first). You could also substitute or add other fresh fruit. Raspberries or peaches would taste terrific combined with the strawberries.
To Make Jello Pretzel Salad
Strawberry jello pretzel salad comes together in three easy steps. Be sure to chill each step between so they set.
Crust: Combine crushed pretzels, sugar and butter and press into the bottom of a pan.
Creamy Filling: Whip cream cheese and sugar, fold in whipped topping. Spread over the pretzel layer and refrigerate until firm.
Strawberry Topping: Combine jello and water with strawberries and pour over the creamy layer.
To let it fully set, cover with plastic wrap and refrigerate overnight. When ready to enjoy, cut into squares and serve!
Tips for the Best Strawberry Pretzel Salad
Allow each layer to cool/chill before adding the next layer.
Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
Allow the Jell-o to cool down to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
Use whipped topping, not fresh whipped cream. The whipped topping is a more stable ingredient that sets more firmly.
Can You Make it in Advance?
Strawberry pretzel salad is best when made at least half a day in advance. It needs at least four hours to set up, or preferably longer. It will keep for up to three days in the refrigerator.
Dill Pickle Coleslaw is a tangy twist on a classic coleslaw recipe! Shredded cabbage, carrots and dill pickles are tossed in a flavorful creamy dressing featuring dill pickle juice & fresh dill!
Summer is a great time for cold and crunchy everything and this colorful and healthy coleslaw side is a real keeper! Enjoy as a side or top a hamburger or pulled pork sandwich.
How to Make Dill Pickle Coleslaw
The real star in this recipe is the coleslaw dressing. Just the right amount of dill pickle juice gives this side dish its unique and memorable flavor! I had originally made this recipe with chopped pickles but found they fell to the bottom of the mix. Shredding the pickles adds flavor throughout!
Dressing: Whisk together the dressing ingredients and set aside.
Salad: Toss both the green and red cabbage together, add the shredded carrots and pickles.
Once the salad is prepared, add the dressing and chill up to two hours before serving.
Can I Make Coleslaw in Advance?
The best coleslaw recipes are easy to make, easy to store, and everybody loves them!
As long as it is kept cold and covered, this dill pickle coleslaw is perfect for making ahead when you have other things to do!
Keep it covered or sealed so it doesn’t absorb the flavors of the other items in the refrigerator and be sure to give it a good stir before serving!
How Long Does it Last?
If stored properly, coleslaw should last 3 to 5 days in the fridge. If the coleslaw starts to get a little watery, simply drain in a colander, and refresh the flavor with a little salt and pepper!
Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.
The possibilities are endless. These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.
If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!
Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!
Preheat the oven to 450°F.
Place prepared kabobs on a foil lined pan.
Bake 22-26 minutes or until chicken reaches 165°F.
One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!
Delicious BBQ Sauce is Key
Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much .
Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.
Great for Marinades
Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!
If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades… think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!
You can use large white or yellow onions, or my personal favorite, sweet or Vidalia onions. Sweet onions tend to have thicker, juicier layers, and are also large and fairly uniform in size, which yields bigger rings. Yellow or white onions have stronger sulfur compounds than sweet onions, and can be mellowed out by soaking them in milk.
For best results, slice onion rings in uniform thicknesses so they will cook at the same rate. For this recipe, I recommend ½ inch thick slices.
Peel and trim the root and stem ends.
Slice perpendicular to the two ends, and separate the rings.
You can use both inner and outer rings, or separate them and use just the largest ones if you prefer, and save the smaller rings for other recipes (or use them for caramelized onions).
How to Make Onion Rings
Homemade baked onion rings are simple and fun to make, especially since you don’t have any oily mess from deep frying. Let the onion rings soak in milk for ½ hour to sweeten and then get started!
Batter: Make sour milk, then combine with egg and seasonings.
Bread: Toss the onion rings in flour, dip in the batter, then in panko breadcrumbs, turning to coat. Use a fresh dish of bread crumbs as the ones in the first dish become soggy.
Bake: Place the rings in a single layer on a parchment lined cookie sheet. Bake, turning halfway through, until browned and crispy.
The Best Onion Rings Sauces
Baked onion rings taste great with ketchup or chili sauce. Or, try some of these other favorite sauces:
These onion rings are perfectly crispy, delicious, and made in the oven! Dredge onions in a light batter and coat with panko bread crumbs before baking.
2 large onions
2 cups buttermilk (divided)
1/2 cup + 2 tablespoons flour
2 cups Panko bread crumbs
1 tablespoon Olive Oil
1/2 teaspoon each seasoning salt, pepper, paprika and parsley
Peel onions and slice into 1/2" thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.
Preheat oven to 425°F.
Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.
In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.
Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.
Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.
Sprinkle with additional seasoning salt if desired and serve with ketchup!
Nutritional information includes 1/2 of the batter mixture and 1/3 of the wet mixture.
This Tiramisu recipe is made with a classic creamy filling of tempered egg yolks, mascarpone and cream, coffee-soaked ladyfingers and a dusting of cocoa and chocolate shavings. It’s a summer dessert that everyone will love!
This easy Tiramisu recipe is light, creamy, and flavored with coffee, Kahlua, and cocoa, which are three of my favorite things.
It’s the perfect thing to get through the afternoon slump, especially paired it with a cup of coffee! Think of all the things you can accomplish ;)
And because it’s a no bake dessert, enjoy this tiramisu cake recipe all summer long without heating up the house. Once you temper the eggs that is! But it’s just a few minutes and no oven required!
How to Make Tiramisu
Pick up store-bought ladyfingers or make your own. Most tiramiu ingredients are found right in your kitchen. But I made my own ladyfingers for this recipe only because I couldn’t find any at any of our grocery stores! I used this ladyfinger recipe and they turned out great! If making your own, it’s best to make a few days in advance and let them get hard and slightly stale, or make one day in advance and leave on the counter without being covered.
Make custard filling: this has to cool to room temperature before you can start assembling so it’s a good idea to make it a couple of hours before you need it. I do like to stir in the mascarpone while it’s warm because it incorporates more easily and without lumps.
Whip cream and fold it into custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
Layer: dunk ladyfingers in the coffee and Kahlua mixture, turning over a couple of times to coat all sides. Place in the pan, top with half the custard filling, and repeat layers one more time.
Let chill for at least 6 hours to set up, then dust with unsweetened cocoa powder and top with chocolate shavings if desired just before serving.
How to Make in Advance
Tiramisu is the best dessert for making in advance because it does require a certain amount of time to sit and chill so the flavors come together and the ladyfingers soften.
It needs at least 6 hours to chill in the fridge before serving, but can be made up to 2 or 3 days in advance.
It will last longer than that, so don’t worry if you have leftovers in the refrigerator. But it is best if enjoyed within the first 3 days.
Can I Skip the Alcohol?
Alcohol is traditionally added to the espresso or coffee that the ladyfingers are soaked in, but it’s an easy thing to leave out.
If making with no alcohol, simply substitute additional water, coffee or espresso for the required amount of Kahlua.