Loaded Potato Salad
3 pounds red potatoes, scrubbed and cut into bite-sized pieces
1 (8-ounce) block cream cheese, room temperature
1/2 cup mayonnaise
1 teaspoon garlic powder
freshly ground black, pepper to taste
1/4 cup pickled jalapeno peppers, chopped
1/4 cup green onions, minced
1 cup shredded Mexican 4-cheese blend
8 slices apple-wood smoked bacon, cooked and crumbled
1 fresh jalapeno, thinly sliced
Place potatoes in a medium saucepan and cover with water. Add 1 teaspoon salt and bring to a boil and then simmer until soft, about 10-15 minutes. Drain well. Let cool for 10 minutes. In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper. Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon.
Sprinkle fresh jalapeno slices on top.
3 Bean Baked Beans
1/2 pound ground beef
1/2 cup apple-wood smoked bacon, chopped
1/2 cup yellow onion, chopped
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons Dijon mustard
1 teaspoon chili powder
1/2 teaspoon kosher salt
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
Preheat oven to 350 F. In a large skillet, cook and crumble beef with bacon and onion over medium heat for 12 minutes, and drain. Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased baking dish. Bake, covered, until beans reach desired thickness, about 1 hour.
“Pink Lemonade” Watermelon Lemonade Slushies
4 cups frozen watermelon cubes
1/3 cup sugar
1/2 cup water
1 bunch mint leaves, plus more for garnish
1/2 cup fresh lemon juice
1 ½ oz gin
4 watermelon wedges, small, for garnish
4 watermelon slices, thin as possible for garnish
Cube the watermelon and place in a single layer on a baking sheet to freeze, at least 2 hours. Keep frozen until ready to use.
Place the sugar, water and mint in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 10 minute. Let sit for at least 15 minutes. Before using, strain to remove the mint leaves.
Place all of the ingredients in a high-powered blender. Puree until thick, then slowly add in the gin until a thick and creamy texture develops. Divide into 4 glasses and serve. ( If you don’t want to use alcohol, replace with additional lemonade) Garnish with watermelon slice along the glass, mint sprig, and watermelon wedge.
Red White and Blue Bread Pudding
8 croissants, shredded
2 cans condensed milk
1 quart heavy cream
1/4 cup butter, melted
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
1/4 cup brandy
1/2 cup raspberries
1/2 cup blueberries
1 cup white chocolate chips
vanilla ice cream
Preheat the oven to 350 degrees. In a mixing bowl, whisk together eggs, cream, condensed milk, butter, kosher salt, vanilla, and brandy to make a custard base. Add the shredded croissants and allow to soak for a few minutes. Add berries and white chocolate and fold to mix in well. Pour mixture into a greased baking pan. Bake in the oven for 35-45 minutes. Serve with vanilla ice cream.