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Ham salad spread has been shaping my family for years and now it will shape yours.

I can remember the good old days before electronics. can you? There was once a time when families sat down together for a meal without scrolling through Facebook on a cell phone. I can distinctly recall having a corded telephone on the wall and by golly, that thing better not ring, while we were having dinner or my parents, would be so mad!

My mother would make this delicious ham salad spread on Sunday afternoons and it was an amazing time of just sitting around the table and chatting. She shared this tradition with my husband before we were married. I think she wanted to get his take on quality family time. He loved the idea!

Pretty much everyone LOVES this ham salad spread! Has the thought of making ham salad spread ran through your mind yet? If so, click on over to the next page and delight yourself in the recipe and how-to video!

Thank you Betty’s Kitchen and YouTube for this great ham salad spread recipe!

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Quick Tip: Feel free to use any type of mayo that you want in this recipe. I prefer Miracle Whip.

I Never Thought Adding This One Ingredient Could Make This Salad So Amazing!

A good friend of mine thought it was weird that I was going to serve potato salad for Thanksgiving.

In her opinion, potato salads were for summer parties and BBQ’s, not for Thanksgiving or Christmas. It’s funny; sometimes we are so used to doing things the way we’ve always done them, that we don’t even think about other options.

When I was young, potato salad was definitely a barbecue dish for us, too. But pretty soon after I got married and started a holiday tradition of my own, it became a Thanksgiving and Christmas side dish.

I think it goes together perfectly with all the other holiday foods. Besides, everyone seems to love potato salad!

I haven’t always made the same exact recipe, though. But this one, from Melanie Cooks, has quickly become my favorite. There is one special ingredient I had never thought of adding – it made such a big difference!

It had never occurred to me to add sweet pickle relish to a potato salad recipe but once I tried it, there’s no going back!

Also, for mustard I used Dijon – I think it works perfectly and gives this salad even more flavor.

Don’t worry; this is not going to taste mustardy at all. In fact, you could even add a little bit more of it, and it would still turn out awesome. I like to cut the potatoes into smaller pieces but you can leave them in bigger chunks, too, if that’s your cup of tea!

Ingredients

8 medium potatoes, peeled and quartered

2 tbsp white vinegar

5 hard-boiled eggs, peeled

2 celery stalks, diced

4 green onion stalks, diced

1½ cup mayo

1 tbsp mustard

2 tbsp sweet pickle relish

1 tsp sweet paprika (optional)

Salt and pepper to taste

Instructions:

Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.

Cut the potatoes into ½ inch pieces.

Put potatoes in a large bowl, drizzle with white vinegar and stir.

Chop the eggs and add to the potatoes.

In another bowl, mix mayo, mustard and sweet pickle relish.

Add the mayo mixture to the potato salad and stir to combine.

Add salt and pepper to taste.

Put the potato salad in a serving bowl and sprinkle with paprika.

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Quick tip: You’ll get 12 servings from this recipe.

Big thanks to Melanie Cooks for this delicious recipe!

Oh Em Gee, These Are Incredible!

I’m so excited about today’s recipe that I almost can’t sit still! I’m crazy about potatoes, any way you make’m, so I have collected a vast amount of potato recipes over the years.

I didn’t think it was possible to top them – you see, I figured I had already found and perfected the best of the best recipes out there. It turns out I was wrong, and I’m actually really happy about that!

I came across this caramelized roasted potatoes recipe on Vegan Food Lover’s channel, and it is TO DIE FOR.

Honestly, I could eat these potatoes seven days a week and twice on Sunday! Vegan Food Lover really has found a heavenly combination of ingredients for that marinade – and I didn’t even realize you could marinate potatoes!

I highly recommend checking out all of his recipes; that’s what I’ve been doing for the past couple of days, and I’ve found quite a few favorites already.

Let’s just say I’m going to pamper my family with these incredible dishes for the next couple of weeks, and you all should do the same!

These caramelized roasted potatoes from Vegan Food Lover are a staple in our dinner routine now, and trust me – I make them often!

I could probably live on these alone for a few weeks and I wouldn’t even miss any of my old favorite recipes!

If you haven’t taken a look at Vegan Food Lovers recipes yet, you should really do it now. My daughter said these taters were better than the ones she had at her favorite restaurant, and I believe her. These are amazing!

Ingredients

10 small potatoes

Veggie broth or veggie paste

Vegetable oil

For the Marinade:

1 tbsp Kikkoman soy sauce

1 tbsp mustard

1 tbsp Heinz ketchup

1 tsp turmeric

1/2 tsp sage

1/2 tsp marjoram

1/2 tsp allspice

1/2 tsp onion powder

1/2 tsp sea salt

1/2 tsp pepper

1/4 tsp ground cayenne pepper

1/4 tsp liquid smoke

2 tsp apple cider vinegar

1 fresh squeezed lime

2 cloves minced garlic

1 tsp chopped cilantro

1/2 tsp parsley

1/2 tsp sliced ginger

1 tsp hot sauce – optional

Instructions:

Wash your potatoes thoroughly and chop into big chunks.

Bring a pot of light vegetable broth to a boil. If you don’t have veggie broth, plain water is fine. Add a few dashes of salt, then add the potatoes. Cover and let simmer on medium heat for 10 min.

Drain the potatoes and set them aside in a colander.

Fill a deep, heavy bottom pan or casserole dish with 1/4″ of vegetable oil. Be sure to use an oil with a high smoke point, such as peanut oil, avocado oil, or refined sesame oil. We used the latter. Place the oil in the oven for 5 min at 425º F.

Remove the oil from the oven and place the parboiled potatoes in it. Use a pair of tongs to turn the potatoes and evenly coat them in oil. Put the pan back in the oven on the top rack for 30 min.

While the potatoes are cooking, start on the marinade. Add all ingredients to a blender and process until evenly mixed. Transfer marinade to a bowl and set on the stove top until ready to use.

Remove the potatoes from the oven, and in a separate bowl, toss them in the marinade. Transfer them back to the pan, and put them in oven for another 15 to 20 min, or until dark golden brown.

Toss the potatoes one more time in the left over marinade, and then transfer to a serving dish and sprinkle with salt and pepper.

Check out this great how-to video:

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Quick tip: Don’t let the tanginess of the fresh marinade scare you; when the potatoes are cooked, the flavor is perfect!

Recipe and image courtesy of YouTube and Vegan Food Lover – check out his great how-to video!

Are You Getting Takeout More Often Than You’d Like To Admit? These Stupid-Easy Recipes Will Change All That

Have you ever come back from work and just sighed at the thought of cooking dinner for your family? It happens to me all the time. Occasionally things just get a little overwhelming and cooking is the last thing on my check list (or it doesn’t make the check list at all…) I know it’s fine to opt for takeout but if you do that several times a week, it tends to get expensive. And often, a bit unhealthy, too. Enter – these super easy crockpot recipes!

I fell in love with my slow cooker the day I got it, and it has made me feel like a better mom. Seriously, a kitchen appliance that makes you feel good about yourself – how awesome is that!

I used to make mostly meat stews and soups in the slow cooker but it can do so much more. These days I use it to make desserts (cakes, even) and all kinds of exotic dinner recipes. I bet there are several recipes on this list that you didn’t even know you could make in a crock pot!

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Let’s get started! You’ll get to the first recipe by using the red Next Page link.

Old Order Amish have some of the best recipes in the land. This macaroni salad is one of them.

Macaroni salad is one of those foods that can be eaten over and over again. Every picnic or BBQ that I have ever gone too always has a big old bowl of mac salad sitting on the table in all of its glory. My mother would always make macaroni salad when I was a kid. She’d use different recipes from time to time and sometimes put tuna in her mac salad. As a child, I didn’t enjoy that ingredient very much but as I got older I learned to like it. My little sister, Amanda, always liked the tuna fish so she happily ate it whenever mom made the salad that way.

Anyway, enough reminiscing, the recipe we are chatting about today is from an old Amish cookbook. You’re gonna love it!

If you’d like to learn more about this recipe and make it for yourself, please flip on over to the next page for the details. Enjoy!

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Quick Tip: Add tuna or canned chicken to the mix. Yum!

People Can’t Stop Sharing These Mouth-Watering Recipes

Let’s all take a deep breath and prepare ourselves for these wonderfully tasty, easy recipes. Life is hard, but cooking shouldn’t be – it’s what I always say when someone asks me how I manage to serve my family home cooked meals every day of the week. My secret is, I only make easy recipes – but when they are filled with so much flavor, no-one realizes they were a cinch to make!

These seven recipes have been in my family’s dinner rotation for so many years, I can’t even remember. Some of these my mother used to make when my sisters and I were just little girls. Sure, I tweak these occasionally, just to keep things fresh – but I’ve noticed my family enjoys these the most when I make the recipes just as they are.

If I had to name my absolute favorite of these, I would have to say… ummm… honestly, I’d have to say all of them. But I especially love the soup recipe you’ll find as #4 on this list. It’s super easy, and so delicious! Which one of these is your favorite?

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Are you ready to get started? Use the red Next Page link to view the first recipe!

Grandma had been hiding her famous scalloped potato recipe from us for decades and then… grandma passed away.

Are you curious as to what that twist may be? Well, I’ll tell you: ham! These scalloped spuds are made just like your mother or granny would make them except that ham is also in the mix. Talk about a yummy addition! The chunky ham adds so much flavor and texture to the dish that you can easily eat it as an entree instead of a side. I am seriously considering making these spuds during the holidays. They would make an excellent addition to Easter dinner. The recipe says to use russet potatoes but feel free to use any variety that you have on hand or prefer.

This recipe is for the oven but you can easily make these yummy scalloped potatoes in your slow cooker, too. I’ve tried it before and they turn out quite nice. However, you won’t get that browned layer on top like you would if cooked in the oven.

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Quick Tip: If you don’t like ham you can easily omit it from this recipe…but who doesn’t like ham?