Roasted "Good as Pie" Apples

I really wanted to pull out all the stops tonight to make husby happy. 1) bc he's working his batoot off 2) i splurged and bought a darling leopard throw to cuddle up with on the couch... he didn't yet know 3) it's so cold my lipgloss froze on my lips the second i went outside BrrRrr! So yeah this is what I came up with. Loverbuns said it was one of the best meals I've made since we've been married (shout out to our 5th year anniversary on the 23rd)!!! These lil' sweeties are absolutely divine! They were the perfect sidekick to pork and green beans (recipe to follow). Didn't even need to have dessert tonight! woo hoo!

Ingredients
3 petite organic apples (i used 1 honeycrisp, 1 gala, and 1 pink lady)
2 T butter
3 T sugar
2 T light-brown sugar
½ t ground cinnamon
¼ t salt
generous dash of nutmeg

Directions
Halve the apples from stem to base. You don't need to core them and you should try to leave the stems intact if possible - it makes them rustic and darling. Put them in a 8X8 glass baking dish or 9X13 if you're doing more - so that they all fit. Heat the butter in saute pan or microwaveable safe bowl - until it turns light brown and smells nutty – don't overheat, burnt butter is bad news! Add the sugars, spices and salt, then pour over the apples. Arrange the apples cut-side up. Pour the butter/sugar mixture on top of each apple, making sure the entire flat surface is covered. Bake at 350 for 20 to 30 minutes or until the apples are tender and slightly caramelized on top. Serve as a side to roast pork tenderloin or as a dessert topped with whipped cream.

Super Simple Artisan Bread!

Don't try this unless you want to be considered your hood's "baker". Friends could smell the bread seeping out into the street this afternoon! So obviously I totally had to share it. I love making other bellies happy!

If all things "homemade" bread scares you - then try this one! Say whaaat? Yeah, it's pretty much ditz proof. And get this! If want to eat it piping hot outta the oven - make the dough ahead of time and it'll stay good in your fridge for up to 2 weeks! Just bake a loaf when you need it. Talk about holy house of goodness. Uh, sign me up. Throw on a big pot of stoup (stew slash soup) to go with it! Mmm.

Ingredients:
1 1/2 T yeast
1 1/2 T Kosher salt
1 T sugar
3 cups warm water
6 1/2 cups flour

Directions:
In a large bowl combine yeast, salt, sugar, and water. Whisk until frothy and all yeast is dissolved. With a wooden spoon, gradually add the flour until all completely incorporated - you'll have a thick dough that pulls away from the sides of the bowl. Cover with a dishtowel and let rise for 2 hours at room temp.

Remove the towel, and sprinkle the top of the dough with flour. With a sharp knife, divide the dough into 4 equal parts or 2 if you want large loaves. One large loaf will serve 6, one small loaf will serve 3. Sprinkle flour on your hands as needed to keep the dough from sticking. Form each portion into an oval ball and place onto a cookie sheet lined with parchment paper (seam side down). Allow loaves to sit for 40 minutes uncovered at room temp (longer if making the large loaves).

Preheat oven to 450. Fill a 8X12 baking pan with warm water and place inside oven on bottom rack (while oven is preheating). The water in the pan will create steam during baking (giving the bread a crusty exterior. Once preheated, sprinkle the loaves lightly with flour and make several cuts (criss-cross or slats) with a serrated knife. Place the cookie sheet into the oven on the middle rack. Bake for 30 - 40 minutes or until golden brown on top! Serve warm with your favorite soup, pasta, or warm meal.

Asian Rice Noodle Salad

This little heart teaser was ridiculously refreshing and was a perfect sidekick to the Asian Peanut Chicken (see above). I must admit - I got the idea from one of my new favorite salads at Pei Wei. But yet, it's totally different. Don't you love copying something you love and then end up loving it even better than what you were copying? Uh...that's confusing...but yeah. Um, hi - if you like fresh herbs and tart n' sweet vinaigrette's, than this has your mouth's name on it.

Tip: If you want to transform this into a main dish, just add grilled meat of choice. Grilled shrimp or chicken would be my recommendation.

Ingredients:

1/2 package of rice noodles

1 cup shredded romaine lettuce

1 cup bean sprouts

1/2 cup diced green onion

1/2 cup julienned (fancy name for shredded) cucumber

1/4 cup minced fresh basil

1/4 cup minced fresh mint

2 T. chopped salted peanuts

Dressing:

2 T olive oil

2 T rice vinegar

1 1/2 T sugar

juice from 1 med lime

1/4 t. crushed red pepper flakes
dried ginger powder to taste

salt & pepper to taste

Directions:

Prepare rice noodles according to the package. Drain and rinse in cold water. Add all remaining ingredients. In a small bowl, whisk together all dressing ingredients until well incorporated. Pour dressing over salad and lightly toss. Add chopped peanuts to the top as a garnish (optional).

Caramel-Honey Apples

Have you ever made caramel apples using honey? Yeah, me neither. Found this cool recipe but tweeked it to my liking. Supposedly these are seriously num-yum for the tum-tum {that is, if you're a honey fan}. Who knows...but they look gorge. C'mon now - at the end of the day it's all about looks anyways, right? So dress to impress either simple-sheek or fru fru fancy with toppings. I gave loverbuns some options to choose from so that he could do the official taste test slash stamp of approval. They got his stamp...

Word to the amateurs: if you're planning on being totally selfless and saving any defected ones for gifts - spray the cellophane bag with cooking spray beforehand so Mr. Apple Dandy will come out without a fight. Or yet again it could be funny to watch and record from a bedroom window the neighbor's attempts of getting it out w/o spray. Your call. But remember to CTWrong ...er I mean CTR (choose the right).

Ingredients:

3 medium sized honeycrisp apples

1/2 cup whipping cream

1/2 cup honey

1/4 t. salt

1 T butter

1/2 t. vanilla

optional: toppings {chopped peanuts with drizzled chocolate, health bar toffee pieces)

Directions:

Combine whipping cream, honey, salt, and butter into a medium-sized sauce pan. Bring to a roaring boil. Turn heat down to medium. Stir occasionally. Insert a candy thermometer to gauge the temp until it reaches 150-160 degrees (~15 min). In the meantime wash and dry the apples. Place them on a cookie sheet lined with wax paper. Insert popsicle sticks into the center and place in the fridge while the caramel continues to cook. Once the thermometer reaches 150-160, remove the pan from heat and scrape down the sides. Add the vanilla and stir with a spatula. Let cool for 5-10 minutes or until the caramel begins to thicken. Once semi-thickened roll the cold apples several times around to add a thick coat of caramel. Place back onto the lined cookie sheet and refridgerate for 20 minutes. At this point you can either eat the apples plain or add your toppings of choice. Once the toppings are added, return the apples back to the fridge until ready to serve.

Sundried Tomato Spinach Salad

Sometimes are you in a funk and don't want to worry about the side dishes? Yeah me too. Sometimes slaving over the main dish or dessert takes higher priority and you're just P-to the ooped after it's all said and done. This is a SUPER SIMPLE and easy side item to many a main dish.

Ingredients:
Organic Baby Spinach
Marinated sundried tomatoes in oil
2 T. sundried tomato marinated oil (pour out of the jar)
Juice from 1 lemon
1 can drained and rinsed garbanzo beans
salt and pepper

Directions:
Add all ingredients and toss together. You may need to slightly dice the tomatoes depending on how they come in the jar. Voila - you're done!

Lemon Chicken & Roasted Veggies

Who's up for a sha-lawn-udge? Yes, my attempts at saying, "challenge" in a frenchie accent. This was one. Ms. Ina Garten showed me how. Normally I breeze through any recipe in any cookbook and know that I totally have it in the bank. But I've never birded errr... I think the correct term is butterflied (same difference) a cluckeroo before. I'm not into the whole bone crackin biz that's necessary for this poor foul to lay flat. But apparently it's necessary if you're gonna grill the whole kit n' kabirdie. For all ya'll's who've never did it neither - just pop some corn and watch the tutorial... You'll be a pro - promise. The end result is tasty!


Ingredients
1 whole organic chicken ~ 2-3lbs (butterflied)
1/3 cup olive oil
2 teaspoons grated lemon zest (~2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Salt n' pepper to taste
1 lemon, halved

Directions
Sprinkle the chicken with salt evenly. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. Turn the chicken 2 or 3 times while marinating.

When ready to grill, turn a gas grill on medium-low heat. Place the chicken skin side up, and weigh it down with the dish you used for marinating (or a wide flat rock wrapped in foil). Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Juices should run clear and internal temp should be 160. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves and side of roasted veggies!

These veggers are so delightfully delicious that you'll want to make them as a side to any grilled meat. Haven't ever roasted before? Oooh, you're missin' out. There's not better time to try 'em - hands down they'll become a staple!!

Ingredients
-any veggie of choice (other than water based - cucs, lettuce-duh, celery, etc)
asparagus
cherry tomatoes
red, orange, & yellow peppers
yellow squash
zucchini
potatoes
mushrooms
carrots
onions
3-4 cloves diced garlic
juice from 1/2 of a lemon
swoosh of olive oil (~1/4 cup)
salt n' pepper liberally seasoned
2 T minced fresh rosemary

Directions
wash and cut all veggies approximately the same size. preheat oven too 375. toss all veggies with olive oil, garlic, s&p, and rosemary in 13X9 (or larger) baking dish. Veggies should be evenly distributed before putting into the oven to roast. bake for 30 minutes covered with tinfoil. halfway through (15 min), turn the veggies over with a spatula and finish cooking. Let cool for 5 minutes before serving.

Mahi Mahi Fish Tacos & Pineapple Mango Salsa

Grilled Mahi Mahi
As a result of a rather life shattering shock to my innocent ego (refer to comments from cookie giveaway) - I am "toning my explanations" down a notch or five. Apparently they didn't want to win cookies. So maybe in order to cook funtabulously, I need to take the dry boring approach. So, I'll restrain from sharing why I like this new recipe and why it was a sheer genius inspiration. Moving on...

Here's my Bob Ross version to cooking. Who is Bob Ross you ask? The painter guy who sports the afro on PBS & talks about his brushstrokes in a whhhisper. The same man my mom made me watch if I had trouble napping as a kid. All in favor of no commentary and plain ole' food say, "Nay." All in favor of me staying me say, "Yay." Gotta love him - R.I.P Bob Ross.

Ingredients
1 lb. mahi mahi
1/2 cup olive oil
4 cloves minced garlic
1/4 cup lemon juice
1 1/2 T chopped parsley
1/2 t red chili flakes
salt and black pepper to taste
corn tortillas (check the ingredients label - less ingredients=better tasting)

Directions
Marinate the fish 2-4 hours or over night in the refridgerator. Grill on foil or sautee in a frying pan until fish is golden brown and slightly cripsy on the outside and flakes with a fork. Slice against the grain to create indivdiual strips. Place fish on warmed tortillas. Top with the salsa.

caution: these tacos do not need any more doctoring up (ie. sour cream, salsa, lettuce)...nada. Condiments will overpower the fish and salsa.

Pineapple Mango Salsa

Ingredients
1/2 of a mango (or frozen version that's been defrosted)
1/2 of an avacado
1/4 c diced red pepper
1/4 c cucumber
1/4 c pineapple
2 T chopped cilantro
1 t sugar
1/2 t cumin
Juice from 1 lime
salt to taste

Directions
Incorporate all ingredients making sure they are all relatively the same in size. Mix in seasonings and let rest in the fridge until plating.

Variations -omit the tortillas and serve the salsa as a topping to your favorite white fish.



PSST! The recipe which was stinkin' so delish - I pretty much cried tears of joy. That's all I'm going to say...

Strawberry Poppyseed Salad

Is anyone wondering if I'm still alive and kickin'? Well, in case you were wondering...and even if you're not - life's been...well, h to the ectic! Being a new mommy is hard enough. But being a new mommy on a new diet is even harder! C'mon, we all know I do flips for food but this is no longer the case. Don't get all teary-eyed on me just yet. I'm not shuttin' the pink pistach down. I just haven't been cooking as delish and decidante lately. My lil' newborn boytoy has allergies to dairy, soy, and wheat. So that totally puts royal restrictions on what I can eat (for the time being - say a few months). BOO with a ginormo frowny face!!! Yeah, tell me about it. So pretty much my life has consisted of meat, more meat, veggies - LOADS of veggies, and fruitybatooty up to the ceiling. I guess one positive is I've totally shed all the baby weight. Don't worry; I won't post pics so you don't hate me, already. I'll be courteous - you're welcome. So hmm...maybe I should post the recipes I've been creatin' lately for all you's who want to shed an el bee or two. Let me know your thoughts...

Even if you're not on a diet this salad is one I make every summer and crave it (yes, even though I have no legit excuse now that I'm no longer preggers). I still pull the, "But sweets, I'm craving it" card every now and again - and luverbuns totally gets weak in the knees anyway. Okay, the recipe already. Sorry. Seriously, sorry.

Ingredients:
Organic romaine hearts (I use one per person)
Organic sliced strawberries (so important to go 'ganic on strawberries - they're one of the dirty dozen)
Organic blueberries
Cubed granny smith apples
Chopped walnuts or pecans
-Normally, I also throw in cubed fresh pineapple and diced oranges but didn't have them tonight
One grilled organic chicken breast (per person) sliced thin. I grill it using herbs de provence as the seasoning

Poppy Seed Dressing: Mix Well in a Blender
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

Avocado Black Bean Salad

I'd say it's about time I switch from Fall food to a'hem...say fresh food? This reflects my life over the past few months. Have I been starving myself? Um...no - but haven't been eating well as I'm been going through my first tri of pregnancy. Nothing could've prepared this food fanatic to go on food strike! Everything has been BLEK! But I've bounced back and now I'm cookin' up a storm to make up for lost time. Here's one I had over the holidays! There's so many different ways to eat it.
1) As a salsa to your favorite tacos {not gonna lie, the best tacos I've tasted with this bad boy on top}
2) As a dip
3) As a light lunch item

You're going to be CRAVING IT! Oh wait...maybe that's just preggo bellay talking!

Ingredients
1 medium organic beef steak tomato - cut chunky
1 yellow bell pepper, seeded diced chunky
1 (15-ounce) can black beans, rinsed and drained
1 medium shallot minced
1 jalapeno seeded and diced finely [word of warning...wear gloves]
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup light extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic (~ 2 cloves)
1/4 teaspoon ground cayenne pepper
1-2 ripe Hass avocados, seeded, peeled, and diced chunky

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Mix well.

Just before you're ready to serve, add the avocados into the salad. Serve at room temperature.

Punkin Muffies!!!

These AMAZING muffins have become a fall family tradition. It all started in college with a health nut roomie who tried to get loverbuns and I to fall in love while baking. Awww, it worked. To this day, we're still making muffins every fall. And get this! They're FAT FREE, no oil, nada - just apple sauce! This'll make a batch of 48 that can then be frozen for later use!

Ingredients
5 ¼ cups organic flour
1 T + ½ t. baking soda
2 T + 1 t. baking powder
1 T + ½ t. salt
2 1/3 cups brown sugar
1 T + ½ t. nutmeg
1 T + ½ t. cinnamon
7 eggs
3 ½ cups pumpkin puree (~2 cans)
3 ½ cups shredded carrots
1 ¾ cups apple sauce
12 oz bag semi-sweet chocolate chips
3-4 cups chopped walnuts

Directions
Mix the wet ingredients in a large bowl. Sift together all dry ingredients in another large bowl. Add and mix ¼ of dry mixture at a time to the wet ingredients until all of it is combined. Add the chocolate chips and walnuts last. Fill paper muffin liners almost to the very top. Bake in a (preheated) 350 oven for ~18 min. or until a toothpick comes out clean. Remaining muffins can be sealed in a ziplock and frozen for up to 3 months.

Heavenly Berry Muffins!!

I think must've died and gone to berry paradise. Seriously, if you're a fan of berries and/or muffins - these are hands down the best I've EVER made! Not to "root-eh-toot-toot" my lil' horn... but these are too delish to pass up.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 half-pint fresh blueberries (do not wash... i know sick... but choose organic)
1 half-pint fresh raspberries sliced in half (substitute 2 half-pints if you want to leave out the raspberries)

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. Spray the top of the pan with "non stick" cooking spray as the muffins will overflow (don't worry, they're supposed to).

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries and raspberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Mom's Colorado Summer Salad!!!

This summer salad is an extra spesh one! The combo of tangy tart cranberries n' apples, with the sharp swiss, and buttery nuts is ooper delish! For the macho men who say salad is for sissys...then add the chicken for protein! Sheesh, boyz are babies! This will be one that doesn't disappoint. I could eat and eat and eat and.... yeppers, it's that good!

DRESSING – MIX WELL IN BLENDER
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

SALAD INGREDIENTS
1 bunch romaine lettuce
1/3 cup chopped pecans
1/3-1/2 cup granny smith apples
1/3 cup dried cranberries
1/3 cup shredded swiss cheese

*Add chopped chicken if desired



Psst! I serve this salad with the savory breadsticks listed below! A perfect marriage of savory n' sweet!

Mom's Better than Bread - Breadstix

These breadsticks will beat a slice of plain jane bread, hands down! It's a great sidekick to many-a-meal! It'll be one you go back to time and time again to save your sorry keester! Plus, you take ALL the credit since they're made from SCRrratChhh! Booya! Take that, wannabe bad-A bread!

DIRECTIONS

Dissolve and let stand about 5 minutes: 1Tbsp yeast –2 Tbsp. sugar—1-1/2 cups warm water.

Mix together and add to yeast mixture: 3 cups flour-1 tsp. salt. Knead about 3 minutes. Let rest 10 minutes. Roll out into rectangle about 1/2 inch thick. Melt one stick butter on cookie sheet. Using a pizza cutter, cut dough into strips about 1-1/4 inches wide. Cut strips in half. Roll in melted butter and position on cookie sheet. It’s ok if the strips are irregular. When they raise they become connected. Sprinkle with garlic salt, parmesan cheese and Italian seasoning. Let raise for 10 to 20 minutes. Bake at 375 degrees for 20 or until lightly browned.

T'mader n' Cuc Summer Salad

Mmmm... this summer salad is soooo light and oh sooo satisfying. It's a side-kick to many-a-meal during the hot muggy months! I brought this bad boy out last week and my Husby was so excited to reunited with him. Try it. You won't be disappointed. If you have leftovers, try putting it on top of romaine or mixed greens (no need for dicing veggies or making a dressing)!!!

Ingredients

Salad:
4-5 large ripe organic beefsteak tomatoes
1 English cucumber (aka hot house - the long ones)
1 medium red onion

Dressing:
3 T olive oil
1/3 cup red wine vinegar
drizzle of balsamic vinegar
Seasonings (to taste - sprinkle a dash of each):
garlic powder
oregano
basil
salt or season salt (liberally)
ground pepper

Directions

Slice tomatoes (as if for sandwiches). Slice each slice into quarter bite sizes. Slice the cucumber in half length wise. Slice each half into smaller slices. Dice onion into rough pieces. Combine all ingredients in a large bowl. In a separate mixing bowl combine all dressing ingredients (besides the balsamic). Whisk together until combined. Poor the dressing on top of salad. Mix until combined. Drizzle balsamic vinegar on top. Cover and refridgerate for at least 30 min. to chill and marinate the flavors.

Chicken Broccoli Grape Tomatoe Salad: In Mustard Sauce

Ingredients

Poached Chicken:
4-5 organic chicken breasts, raw (3 lbs)
10 sprigs fresh parsley (may substitute dry but use 1 T)
2 sprigs fresh thyme (may substitute dry but use 1 t)
1 yellow onion (halved)
1 carrot (halfed)
1 stalk celery (halved)
5-6 cups chicken stock or broth

Dressing & Salad:
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
pinch of sugar to taste
1 tablespoon minced fresh tarragon leaves
3/4 cup cherry or grape tomatoes (halved)
2 cups frozen broccoli florets

Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. May strain the stock and reserve or freeze for future use.

Meanwhile, add the broccoli florets to a microwaveable safe bowl. Add water to the the bowl. Do NOT salt (the dressing has lots). Microwave covered for 5-7 minutes until cooked. May bowl in a saucepan if preferred. Drain the water and let florets cool.

For the dressing, whisk together the mayonnaise, red wine vinegar, mustards, pinch of sugar, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature on fresh sandwich rolls of choice or alone as a salad.

Lime Butter: Corn on the Cob

Ingredients
3 ears of corn
3 tablespoons of room temp. butter
1 teaspoon lime zest
dash of cayenne pepper
dash of garlic powder
lime wedges (1-2 per plate)
salt & pepper to taste

Directions
Cook ears of corn according to preference (grill, boil, etc). In the meantime combine softened butter, lime zest, cayenne pepper, and garlic powder in a small bowl. Mix until incorporated. Spread on warm corn. Top with salt and pepper. Use lime wedges to squeeze fresh lime juice on top of entire corn.

Mom's Ranch Potato Salad

Ingredients
6 red potatoes (~ 3 cups), washed - keep skins on
1/3 cup chopped green onion
3-4 diced hard boiled eggs
1 cup diced celery
1/4 cup fresh dill
1/4 cup fresh parsley
1 teaspoon dry mustard
Hidden Valley Ranch Dressing (make according to packet)
salt and pepper to taste

Directions
Boil whole potatoes in a large pot until tender with a fork. Drain water and let cool slightly. Cube potatoes and place in a large serving bowl. Pour liberal amount (~1/3 cup) of ranch dressing over warm potatoes. Add celery, eggs, herbs, and green onions. Mix together. Season with dry mustard, salt, and pepper to taste. May add addtional ranch dressing if needed. Refridgerate until completely cooled (~2 hours).

Fruit Salad with Honey Yogurt

Every great treat needs a healthy companion. It's helping a little guilty pleasure feel "balanced". I've found this is the perfect accomplice to help "bail out" our Ooey-Gooey Sticky Bun suspect.

Ingredients
2 cups plain yogurt
2 tablespoons pure honey
1/2 teaspoon pure vanilla extract

1 vanilla bean, sliced and beans scraped (optional)
1/2 orange, juiced
1 banana, sliced

1 peach, cubed
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, cut in halves
1 bunch seedless green grapes, halved

Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt. *garnish with a sprig of mint (optional)