FAVORITE POTATO SALAD

Ingredients
2.5 pounds red potatoes, scrubbed
3 hard boiled eggs, chopped
1 pound bacon
1 small onion, finely chopped
2 stalks celery, finely chopped
1 cup mayonnaise
1 cup sour cream
3 tablespoons lemon juice
1/2 teaspoon dry dill
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions
Cut potatoes into bite size chunks; do not peel.  Cook in boiling, salted water until just tender, 7-10 minutes. Drain and cool. Meanwhile, cook bacon until crispy; drain on paper towels and crumble. In a medium bowl, mix together mayonnaise, sour cream, lemon juice and dill.  Place potatoes in a large bowl, along with chopped eggs, onion, celery and bacon.  Season with salt and pepper to taste.  Stir mayonnaise/sour cream mixture into potatoes and mix well.  Refrigerator for at least 2 hours.  Stir in cilantro just before serving.

Let's Dish
It's potato salad season, and this recipe is a combination of the many different potato salads I've tried over the years.  I recommend adding the mayonnaise mixture gradually.  I don't like my potato salad too saucy, so I don't always use all the dressing.  I think this tastes best when it's made the day before.  You just need to give it a good stir before serving to re-mix everything. I often wait until serving to add the bacon too, because I like it nice and crispy.  This is perfect for all those summer barbecues and family reunions.

Who Dished It Up First
This is an original recipe.

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CHICKEN QUESADILLAS WITH BACON

Ingredients
1 pound boneless skinless chicken breasts, cubed
1 package dry fajita seasoning mix
¼ cup water
1 tablespoon olive oil
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
10 (10-inch) flour tortillas
1 pound shredded cheese
8 slices bacon

Directions
Fry bacon in frying pan until crispy. Remove from pan and drain on paper towels. Wipe excess grease from pan. Heat oil in pan over medium heat and saute chicken until almost done. Add peppers and onion and continue cooking until vegetables are tender. Add dry fajita seasoning mix and water to chicken mixture and saute a few minutes more. Crumble bacon into chicken mixture and stir. Layer ½ of each tortilla with chicken mixture; top with cheese. Fold tortillas in half and place on a large baking sheet. Bake at 350 for about 10 minutes or until cheese is melted. Cut into wedges and serve with salsa and sour cream.

Let's Dish
It's no secret what makes these quesadillas so good.  It's the bacon!  During the summer, I sometimes make them on the grill.  The recipe does make a lot, but the leftovers freeze well.  You can use any variety of bell peppers you have on hand--red, yellow, orange or green, they all work.  Of course, I usually have to make several with just cheese for the picky eaters in the family (they really don't know what they're missing).
 
Who Dished It Up First
The how-to of making quesadillas is probably no secret, but this version I whipped up one night in the kitchen is our family's favorite. 
 
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STRAWBERRY SHORTCAKES

Ingredients
Shortcakes
2 1/2 cups flour
1/3 cup cold, unsalted butter, cut into small pieces
1/3 cup + 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Strawberries
1 1/2 pounds fresh strawberries
1/4 cup sugar
Whipped cream
1 cup heavy cream
2 tablespoons sugar

Directions
Preheat oven to 425 degrees.  In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt.  Process until the mixture resembles coarse meal.  Add the milk and pulse just until moistened, four or five times.  Turn dough onto a floured surface.  With floured hands, gently pat dough into a 4x8 inch rectangle, about 1 inch thick.  Using a large knife, dusted with flour, cut the dough into 8 equal squares.  Transfer to a lightly greased baking sheet and sprinkle with remaining sugar.  Bake until golden, about 25 minutes.  Cool on the baking sheet.  Meanwhile, hull and quarter the strawberries. Toss with 1/4 cup sugar in a medium bowl.  Let stand until syrupy, at least 20 minutes, or up to one day covered and refrigerated.  In a large mixing bowl, beat the cream until soft peaks form. Sprinkle with 2 tablespoons sugar and beat until soft peaks return.  Do not over beat. Carefully split cooled biscuits with a serrated knife.  Layer bottom half of biscuit with strawberries, then whipped cream.  Replace top half of biscuit and serve.

Let's Dish
These are hands down the best strawberry shortcakes I've ever made.  I'm so glad my oldest spotted the recipe and asked to have it for dessert.  I cut my dough into six portions, which made very generous shortcakes.  Not too big to for everyone to finish them off though!  Stick with the original eight shortcakes though if you need to serve more or are looking for a more appropriate sized serving.  If you don't have a food processor, just use a pastry cutter or your hands, then stir in the milk with a spoon.  These were a perfect summertime dessert, and so worth the bit of extra effort it took to make the shortcakes from scratch.

Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast

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HOMEMADE THREE MUSKETEER BARS

Ingredients
4 cups chocolate chips, divided
1 (8 oz.) tub frozen whipped topping, thawed
2 tablespoons vegetable oil

Directions
Line an 8 or 9-inch square pan with wax paper.  In a medium bowl, melt 2 cups of chocolate chips in the microwave at fifty percent power, or use a double boiler.  Using an electric mixer on high speed, beat melted chocolate for about 30 seconds.  Add whipped topping to melted chocolate and beat until well combined and fluffy, 30-60 seconds more.  Spread chocolate mixture evenly into prepared pan (if mixture is too stiff, press into pan with lightly dampened hands).  Place in freezer for 30 minutes.  Remove pan from freezer and turn chocolate mixture onto a cutting board; cut into one-inch squares.  Return squares to freezer for another 15-20 minutes.  Meanwhile, melt additional 2 cups chocolate chips with 2 tablespoons of vegetable oil and stir until well combined.  Dip frozen chocolate squares into melted chocolate to coat.  Place on wax paper to set.  Keep chocolates in an airtight container in the refrigerator.

Let's Dish
I found this recipe at Eclectic Whatnot and it looked so simple I just had to give it a try.  I was skeptical that these would really taste like a Three Musketeers bar, but they came awfully close.  And the longer these sat in the refrigerator, the more they tasted like the real thing.  The original recipe suggested dipping these in chocolate almond bark or candy coating, which would probably set up better than the melted chocolate chips, but that stuff is a bit too sweet for me.  I had to put mine in the refrigerator to get them to set up completely, but that's where I ended up storing them anyway, so it worked out just fine.  I used semi-sweet chocolate chips for the filling and milk chocolate for dipping, but feel free to use whatever combination of chocolate you like.  I used a toothpick to hold my nougat centers for dipping, and a spoon to help get the chocolate over the top and sides.  These really were easy, and I rarely say that about a candy recipe.  I'd definitely make them again, and probably will very soon!

Who Dished It Up First
Adapted from Eclectic Whatnot, who found the recipe at The Open Pantry.

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CHOCOLATE FUDGE BUNDT CAKE

Ingredients
1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
⅓ cup vegetable oil
½ cup water
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Let's Dish
This is my go-to chocolate cake recipe.  I'm not a big fan of regular old cake from a mix, but this has enough additions to transform it into a dense, moist, gooey cake.  I rarely even frost it, although it's really good drizzled with this homemade fudge sauce.  I like to use mini chocolate chips in this.  They almost melt right into the cake!  I rarely flour my bundt pan, I just grease it really well.  Probably a no-no, but it works for me.  Keep this covered and it's even better the next day.

Who Dished It Up First
I can't even remember where I originally got this recipe, but I've been making it for years.  I know there are several similar version available online.

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CHOCOLATE FUDGE SAUCE

Ingredients
1/4 cup light corn syrup
6 ounces semisweet chocolate chips
3/4 cup heavy cream

Directions
In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.  Stir occassionally until smooth, 4-5 minutes. Whisk in heavy cream until smooth and well blended.  Serve warm, or cool to room temperature before transferring to an airtight container.  Store any unused sauce in the refrigerator for up to 3 weeks.

Let's Dish
Why buy fudge sauce when it's this easy to make you're own?  Since it keep in the refrigerator for so long, I usually double this recipe.  It can be reheated in the microwave when you're ready to use it.  Or, if you don't feel like reheating, you can just scoop it up and eat it with a spoon, although I don't think it was inteded to be used that way.  This is great on ice cream, cake, and even breakfast treats like waffles and pancakes.  It also makes a great gift in a pretty jar.

Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast cookbook.

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SESAME CHICKEN KABOBS

Ingredients
1/3 cup chicken broth
1/3 cup soy sauce
2 green onions, chopped
3 tablespoons apricot preserves
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger root
1/2 teaspoon hot pepper sauce
1 tablespoon sesame seeds, toasted, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1-inch pieces
1 fresh pineapple, peeled, cored and cut into 1-inch pieces

Directions
In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-teaspoon sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally. Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken,peppers, onion and pineapple. Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds and serve.

Let's Dish
Every weekend, on of my boys helps me plan and prepare dinner.  These kabobs were my nine year-old's choice this weekend.  They're one of my favorite things to grill, especially in the summertime. Of course, you can change up the ingredients to suit your tastes.  I added the onions and pineapple to the original recipe because my family enjoys them so much--especially the pineapple.  In fact, there is usually more than enough pineapple, so we make a few pineapple-only kabobs for dessert.  These are definitely heavy on the vegetables and light on the chicken, so if you prefer it the other way around, you may want to add more chicken and omit one of the peppers.  It also makes a lot, usually 12-14 kabobs, so it's great if you're having friends over for a barbecue.  We usually serve these with rice, although I think the kabobs are wonderful (and more healthy) on their own.

You can read more about our family cooking adventures here.  And here's a great tutorial from The Pioneer Woman on how to cup up a pineapple.

Who Dished It Up First
Adapted from Taste of Home's Celebrations Cookbook.

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ITALIAN MAC AND CHEESE

Ingredients
1 pound penne, ziti or rigatoni pasta
1 pound bulk Italian sausage
2 tablespoons olive oil
1 tablespoon butter
3-4 cloves garlic, chopped
2 tablespoons flour
1 cup chicken stock
1 cup heavy cream
2 1/2 cups shredded Italian 4 cheese blend
1 can diced tomatoes, drained well
1 teaspoon hot sauce, optional
1/2 cup Parmesan cheese
Salt and pepper, to taste

Directions
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.  In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, and garlic.  Season with salt and pepper, to taste. Saute about 3 minutes, until garlic is fragrant.  Preheat broiler to high heat.  Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.  Combine cheese sauce with sausage and pasta and transfer to a large baking dish.  Sprinkle with additional half cup Italian cheese blend and grated Parmesan.  Cook under hot broiler until cheese is browned and bubbly.

Let's Dish
My husband loves this dish, and probably thinks I don't make it often enough.  It's good with either sweet or hot Italian sausage.  The original recipe also called for mushrooms, which my husband loves but the kids hate, so I don't usually include them.  If you'd like to add them, stir them into the skillet along with the garlic.  Sometimes, if I'm in a hurry, I skip the broiling step and serve this right out of the skillet. 

Who Dished It Up First
I adapted this slightly from a Rachael Ray recipe.  You can find her version here.

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BITE-SIZE SOUR CREAM POUND CAKE CUPCAKES

Ingredients
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Desired buttercream or glaze (see recipe below)

Directions
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.  Combine flour, baking powder, baking soda and salt. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.  Bake for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
 
BUTTERCREAM FROSTING
Ingredients
1/2 cup butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1 (16-oz.) package powdered sugar
3-4 tablespoons milk

Directions
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting reaches desired consistency.

Let's Dish
I came across this recipe, originally published in Southern Living magazine, over at myrecipes.com.  The best thing about it is the way you can change up the flavors with a few minor adjustments.  You'll definitely want to check out the original recipe here for some great flavor suggestions, like salted caramel-chocolate cupcakes and citrus cupcakes with ruby red grapefruit frosting.  I also like that the pound cake is much firmer and less messy than a regular cupcake.  You can make regular sized cupcakes with this batter as well.  Just increase the baking time to about 23 minutes.  This does make a lot.  About 5 dozen mini cupcakes or 2 dozen regular sized cupcakes.

Who Dished It Up First
Adapted from myrecipes.com

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CASHEW CHICKEN

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)

Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated.  Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes.  Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.

Let's Dish
This dish comes together in about 20 minutes, so you'll want to start your rice well ahead of time if you're planning to serve that as a side dish.  To toast your cashews, cook them in a 350 degree oven for about 10 minutes.  I love the simplicity of this dish, but it's also great with some additional vegetables, like carrots and broccoli.

Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast

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QUICK BARBECUE CHICKEN PIZZA

Ingredients
2 tablespoons olive oil, divided
1 (10 oz.) can refrigerated pizza crust
2 boneless skinless chicken breast halves, cubed
1 small onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
2/3 cup barbecue sauce
1 cup shredded cheese
1-2 green onions, chopped
Salt and pepper, to taste

Directions
Preheat oven to 400 degrees.  Coat an 11x17 inch baking sheet or round pizza pan with 1 tablespoon olive oil. Spread pizza crust into prepared pan. Bake in preheated oven for about 5 minutes; remove crust from oven and set aside.  Meanwhile, heat additional tablespoon of oil in a large skillet over medium high heat. Add chicken, season with salt and pepper to taste, and cook until just starting to brown.  Add onion, garlic and red peppers to skillet and continue cooking for an additional 3-5 minutes, until vegetables are tender and chicken is cooked through.  Spread partially baked pizza crust with barbecue sauce.  Spoon chicken and vegetable mixture over sauce.  Sprinkle with shredded cheese.  Return pan to oven and bake for an additional 8-10 minutes, or until cheese is melted and crust is cooked through.  Remove pan from oven and sprinkle pizza with green onions.  Slice and serve.

Let's Dish
With the prepared pizza dough, this is a quick and easy pizza to throw together for a weeknight meal.  Of course, if you have more time, try using homemade pizza dough.  I like to use a mixture of mozzarella and cheddar cheese, but feel free to use whatever you like best.  This is also a great way to use up leftover chicken, and if you're really in a hurry, you could even use the prepared chicken breast strips.  It never hurts to throw a green pepper in with the red either.  And if you want to make it extra yummy, add some cooked, crumbled bacon before baking.

Who Dished It Up First
I'm not the first person to make barbecue chicken pizza, but this is my way of doing it.

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SPAGHETTI CARBONARA

Ingredients
1 pound spaghetti
8 ounces bacon (about 8 slices), cut into 1-inch pieces
3 large eggs
¾ cup grated Parmesan cheese, plus more for serving
½ cup half-and-half
Salt and pepper, to taste

Directions
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium-high heat, until crisp. Transfer to a paper-towel-lined plate.  Salt boiling water generously; add pasta and cook according to package instructions.  Meanwhile, in a large bowl, whisk together eggs, Parmesan cheese, and half-and-half.   Drain pasta when al dente, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (the heat from the pasta will cook the eggs). Serve immediately, sprinkled with additional Parmesan cheese, if desired.

Let's Dish
Spaghetti Carbonara is a classic Italian pasta dish, although the addition of half-and-half is more common in America.  This is quick and simple to put together, plus it has bacon in it, so you can't go wrong there.  My husband especially loves this, but it's a favorite with the entire family.  There are never any leftovers.

Who Dished It Up First
Martha Stewart and the Every Day Food folks.

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TORTILLA ROLL-UPS

Filed under Appetizers
Ingredients
2 (8 oz.) packages cream cheese
1 small can diced green chilies
1 cup shredded cheddar cheese
2 green onions, minced
2-3 tablespoons hot sauce
3 tablespoons chopped fresh cilantro
20 medium-size flour tortillas

Directions
In a medium bowl, combine all ingredients, except tortillas. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll up tightly and refrigerate for at least one hour. Slice roll-ups into 1-inch pieces and serve.

Let's Dish
This is a great appetizer for picnic and barbecue season.  The roll-ups can be made ahead of time and sliced just before serving.  I find a serrated knife works best.   I often use the colored wraps in place of tortillas, or a combination of both to add some color to this appetizer.  They are a bit larger than a standard tortilla, so you won't need as many.  These are fun and easy to eat and always go quickly.  You can, of course, adjust the spice level with more or less hot sauce.

Who Dished It Up First
Adapted from allrecipes.com

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