Baked Potato Salad

 https://thekitchengirl.com/loaded-baked-potato-salad/

• ▢ 3 pounds Russet Potatoes (uncooked), or baked potatoes
• ▢ 1 ½ cups Sour Cream, or plain Greek yogurt
• ▢ ½ cup Mayonnaise
• ▢ 1 tablespoon White Vinegar
• ▢ 1 teaspoon Salt, or to taste (I prefer Lawry's)
• ▢ ½ teaspoon Black Pepper, or to taste
• ▢ ½ cup Crumbled Bacon, about 8 slices cooked
• ▢ 2-3 Green Onions, thinly sliced
• ▢ 4 ounces Cheddar Cheese, shredded (about 1 cup)

Scrub and cook potatoes in instant pot for about 15-20 minutes. Cool, peel some, leave skins on some and chop into 1 inch pieces or so.

In a large bowl, combine the cooked POTATOES, crumbled BACON, GREEN ONIONS, and shredded CHEDDAR.

In a separate bowl, whisk together the SOUR CREAM, MAYONNAISE, VINEGAR, SALT, and PEPPER until smooth.

Pour dressing over the POTATO mixture and stir gently until well coated.

Serve warm or chilled. Store in an airtight container in the fridge for up to 5 days.

PB Oreo Layer Dessert

 https://www.spendwithpennies.com/chocolate-peanut-butter-lasagna/

Made this for Father's Day. SO GOOD! Accidentally dropped the last half out of the fridge. Still dreaming of it. I didn't want a huge amount so I modified so make it into a smaller rectangle pyrex rather than the 9x13 and made that recipe below.

Crust

18-20 oreos (can use the PB Oreos, that's what I used)

1/4-1/3 cup melted butter (1/4 should be fine)

Crush oreos via food processor or smash with rolling pin in large ziplock bag. Stir in melted butter. Make sure it comes together and press into pan. Refrigerate or freeze until next layer is ready. I did make the pudding a day ahead.

Peanut Butter Layer

4 ounces cream cheese, softened

1 cup creamy peanut butter
 
1 cup powdered sugar

¼ cup milk

1 ½ cups whipped topping 

With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

Pudding Layer

1 box instant chocolate pudding mix 3.4 oz., 4 servings size
▢ 1 1/2 cups milk 

In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)

Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.

Top with remaining whipped topping, chopped Reese’s. Refrigerate at least 3 hours.

Creamy Orzo

 https://www.savorynothings.com/one-pot-creamy-garlic-parmesan-orzo/#wprm-recipe-container-53261

Modified, per usual. Was an easy side dish with grilled chicken and veggies.

• 2 tablespoons butter
• ▢ 4 cloves garlic (finely minced (about 4 tsp)
• ▢ 2 cups orzo pasta (16oz)
• ▢ 3 cups chicken broth (used water and better than bouillon)
• ▢ salt & black pepper (to taste)
• ▢ 1 cup half-and-half (I had whipping cream so I added a lot less and just went till cream
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 2 tablespoons fresh parsley

Dilly Red Potato Salad

 modified slightly:https://spicysouthernkitchen.com/creamy-dill-potato-salad/#wprm-recipe-container-17496

Ingredients

• ▢ 3 pounds small red potatoes
• ▢ 2 teaspoons salt (to put on potatoes boiling)
• ▢ 1 tablespoon cider vinegar
• ▢ 3/4 cup mayonnaise (Duke's or Hellman's)
• ▢ 3/4 cup sour cream
• 1 TBSP dijon mustard (measure with your heart)
• ▢ 1/2 teaspoon seasoned salt (lawry's)
• ▢ 1/4 teaspoon celery salt
• A little maldon salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 4 green onions, sliced
• ▢ 3 tablespoons chopped fresh dill (more like 1/3 cup)
• chopped mini dill pickles (handful or more)
• bacon bits (optional)

Instructions 

• Place potatoes in a large pot. Cover with water and add 2 teaspoons salt. Bring water to a boil. Reduce heat and simmer until potatoes are soft, about 15 to 20 minutes.
  I instant pot them. Place the tray in, cut larger potatoes in half. Run high pressure for 15-20 minutes. Let cool slightly, chop up into desired sized pieces with the skins on.
  
• Place potatoes in a large bowl and drizzle with the vinegar.
  
• Add mayonnaise, sour cream, dijon, seasoned salt, celery salt, and pepper. Stir well to mix.
• Stir in green onions, dill and pickles. Sprinkle bacon bits over top. Cover and chill at least 1 hour.

Notes

Yukon Gold potatoes can be substituted for red potatoes.

Chopped Salad with Turkey and Honey Mustard dressing

 https://girlscangrill.com/recipe/chopped-turkey-salad/#wprm-recipe-container-25005

Well this was delicious. No celery of course because..raw celery...ew.

Used some of the roasted turkey breast from Costco chopped up and it was delicious 

Dressing:

• ▢ 1/3 cup mayonnaise
• ▢ 1 tbsp honey
• ▢ 2 tsp Dijon mustard
• ▢ 1 tsp yellow mustard
• ▢ 1 tsp apple cider vinegar
• ▢ 1/4 tsp kosher salt

Salad:

• ▢ 1 large romaine heart, chopped (5 cups)
• ▢ 1 cup cooked turkey breast, chopped
• ▢ 1 avocado, diced
• ▢ 1/2 cup grape tomatoes, sliced
• ▢ 1/2 cup celery, sliced
• ▢ 1/2 cup cheddar jack cheese, cubed
• ▢ 1/4 cup red onions, diced
• ▢ 1/2 cup honey mustard dressing
• 
  

• Prep ingredients. Chop all of the ingredients, so they're in bite-sized pieces. 
• Layer salad. Add the romaine to the bottom of a large bowl. Layer the chopped veggies in rows, making sure the green veggies are separated by a colorful veggie. 
• Dress and toss. Just before serving, pour on the dressing and toss.