Creamy Potato Salad

Prep: 30 minutes Total: 1 hour (Including refrigerating)

Ingredients:
1 lb red potatoes, unpeeled, cut into chunks
1/4 cup Italian dressing
1/3 cup Miracle Whip Light dressing
1 1/2 tsp dijon mustard (I didn't have any so I just used yellow mustard.)
1 hard-cooked egg, chopped
4 green onions, sliced (I omitted these.)



Directions:

Cooke potatoes in boiling water 15 minutes or until tender.



While the potatoes are cooking, mix salad dressing in a large bowl.



Add mustard.



And, Miracle Whip.



Drain the potatoes and rinse with cold water until cooled; drain again.



Add the potatoes to the dressing.



Then, add the egg; mix lightly.



Cover. Refrigerate at least 30 minutes.



Makes 4 servings, 3/4 cup each.

I served this with the Simple Southern-Style "Unfried" Chicken.

Verdict:

Laura - Thumbs Up - This potato salad was zesty and delicious. I will make this again.

Randy - Thumbs Down - It was too spicy and too much mustard. (Side Note: I used the yellow mustard that Randy loves to drowned his turkey dogs in and I used Randy's favorite salad dressing. He still gives it a thumbs down. Go Figure!!)

Nathan - Thumbs Up - Nathan ate a whole serving of this salad.

Leftovers: The leftovers were great. Nathan and I ate this again for dinner tonight. Yum, Yum!

Crustless Bacon and Cheese Quiche

I halfed this recipe because Randy doesn't eat eggs and I didn't want to have a lot of leftovers. I will give you the full recipe.



Prep: 15 minutes Total: 45 minutes

Ingredients:
1 cup sliced green onions (I omitted these.)
1 cup chopped tomatoes
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar cheese (I used colby jack.)
1 cup shredded mozzarella cheese




Directions:

Preheat oven to 325 degrees F.

Cook bacon however you like to. I used precooked bacon, so I heated mine in the microwave.



Cook mushrooms in skillet about 2 minutes or until tender. Remove from heat.



Chop bacon and add to mushrooms.



Add onions and tomatoes; mix well.



Beat eggs.



Add sour cream and beat with wire whisk until well blended.



Pour egg mixture into greased 13x9-inch baking dish.



Top with bacon mixture.



Top with cheeses.



Bake 30 minutes or until center is set. Let stand 5 minutes before cutting into pieces to serve.



Makes 12 servings, 1 piece each.

Verdict:

Laura - Thumbs Up - This was great. You can use this recipe as a road map and change up the veggies, meat and cheeses with whatever you like. Next time, I think I'll use spinach, tomatoes and feta cheese.

Randy - Randy did not take a bite of this. He doesn't eat eggs.

Nathan - Thumbs Up - Nathan liked this. He normally doesn't eat eggs, so I was surprised he liked it.

Leftovers: This was great the second time. I ate some for breakfast this morning.