Gram’s German Potato Salad

What you'll need

What you’ll need

5 # Red Potatoes
3 Cups water
3 Cups brown sugar
2 Cups apple cider vinegar
1 # Bacon
2 Large sweet onions
Corn Starch

Wash potatoes and boil with skins on until soft but still firm. Drain and set aside to cool. (They are easy to peel after cooked with just a butter knife.)

While the potatoes are cooking; brown bacon in a skillet until done enough to crumble. Set aside on paper towel to cool and reserve enough of the bacon grease to simmer the onions in.

Peel the onions and shred or dice them according to your preference. Sauté the onions until tender.

Mix 3-4 tablespoons cornstarch in a cup with cold water until cornstarch is dissolved. Put water, brown sugar and cider vinegar into a large kettle and bring to a boil, reduce heat and slowly add cornstarch mixture while stirring the sauce until desired thickness.

Peel and slice potatoes into a large serving bowl, mix in the crumbled bacon, onions and as much sauce as you desire.

Serve warm!

Black-Eyed Peas

1 pound dried black-eyed peas

4 cups water

1/4 cup butter

1 medium onion, finely diced

2 smoked ham hocks (or ham)

1-2 teaspoons salt

1 teaspoon black pepper

3 cloves of garlic, optional

Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Remove as much of the hulls floating around as possible.  Set aside.

In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.

Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.

Best of luck in the New Year!

Best of luck in the New Year!

Hasselback Garlic Potatoes w/Bacon & Cheese



Baking potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Herbed Sour Cream, recipe follows**

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Bacon added and ready to bake some more

Bacon added and ready to bake some more

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.  Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.


Complete meal

Complete meal

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season to taste and refrigerate until use.

Creamy Cucumbers

This is a fast and easy dish to prepare and great for a summer side dish as it’s nice and refreshing.  It’s one of the dishes my mom made and I love recipes that are handed down…they’re the best!

2 Cucumbers, sliced

1/4 of an onion, thinly sliced

1/2 cup Miracle Whip

1 Tablespoon sugar

Salt & Pepper to taste


Combine Miracle whip, sugar, salt and pepper until smooth.  You can add a little bit of milk to thin mixture out if needed.

Combine the Miracle Whip, sugar, salt & pepper to make the dressing

Bon Appetit!





Arkansas Green Beans

  • 5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
  • 12 slices bacon


  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder


Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan.

Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.

***I transferred the finished dish to a crock pot to keep warm for our potluck.

Completed dish