Better Than Potato Salad


  • 4 cups cooked rice
  • 2 cups cooked macaroni
  • 4 hard boiled eggs, chopped
  • 1/4 cup onions, minced
  • 1/2 cup carrot, finely chopped
  • 1 1/2 cup Miracle Whip
  • 3 tablespoons yellow mustard
  • 1 tablespoon salt
  • 1/4 cup sugar
  • 2 tablespoon vinegar


  1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
  2. In a separate bowl combine dressing ingredients until smooth.
  3. Pour the dressing over the macaroni and rice mixture.
  4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Peanut Blossoms

48 Hershey Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375 and remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack and cool completely.



  • 3 eggs
  • 3/4 cup of sugar
  • 3/4 cup butter, melted
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon anise
  • Pizzelle maker


  1. Beat the eggs.
  2. Add the remaining ingredients one at a time.  Beat until combined.
  3. Spoon batter into each plate of the pizzelle maker.
  4. Cook approximately 1 minute or until they stop steaming.

Source:  Pizzelle maker recipe.

Hearty Bacon Potato Chowder


  • 8 slices bacon cut in 1 inch pieces
  • 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
  • 1 cup chopped onion
  • 16 ounces sour cream
  • 2 1/2 cups whole milk
  • 2 cans cream of chicken soup
  • 1 8 ounce can of corn, drained


  1. In a large pot, saute the bacon until crisp.
  2. Add the potatoes and onions.
  3. Stir occasionally until the potatoes are soft.
  4. Add the remaining ingredients and let simmer for another 10 minutes.
  5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

What to Cook?

You Should Make Bruschetta

You love fun food, and your cooking style is just as inspired. You’re big on flavor.
You make food with maximum impact. You don’t want to spend a ton of time in the kitchen when there’s eating to be done!

You are a creative cook, and you love to experiment in the kitchen. Some of your ideas are very inspired.
You rarely make something the same way twice. There are too many fun ingredients out there to stick to a recipe.