Sweet Dilly Pickles

My sister sent me this recipe several years ago from the August 2013 issue of Family Fun.  This isn't a sweet pickle recipe.  It's a perfect recipe for delicious pickles!

When I don't have fresh dill, I use extra dill seed.  Also, I don't make them in individual jars.  I just pour them all together in a large bowl.

Also, I'm cheating and just posting the picture of the recipe that she sent me.

Baked Potato Salad

I have been making this recipe for years, but am now finally blogging it!

I don't use reduced-fat anything, so I used regular sour cream.  I recommend making the bacon extra crispy.  Otherwise, you'll end up with limp bacon, which isn't very appealing!

I found this recipe on Pinterest, originally, but I can't find the link at the moment.  

Baked Potato Salad

4 pounds potatoes, peeled

15 slices bacon

1 (16 ounce) container reduced-fat sour cream

2 tablespoons mayonnaise

2 cups shredded Cheddar cheese

2 tablespoons dried chives

1 teaspoon salt

1 teaspoon ground black pepper

Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.

Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Laney's Georgia Peach Cobbler

A couple of years ago I read a book called Under a Summer Sky by Nan Rossiter.  Set in Cape Cod, Laney goes back to her family farm in Georgia to get peaches to make peach cobbler.  I have been meaning to catch the peaches at the store and make it myself since I read it.  And I love a book that includes recipes to the dishes talked about.  So I made the version Laney makes (although she has five boys - she must have made the doubled version!)  I started with measuring out the dry ingredients in two bowls.  As I added the peaches to the sugar and spices, I would give it a stir to coat the new pieces.  After I put the peaches in the oven, I just had to cut in the butter and add the water to cobbler portion.

Peaches:
7-8 fresh peaches, peeled, pitted, and sliced
1/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
2 teaspoons lemon juice
1/2 Tablespoon cornstarch

Cobbler:
1 cup all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons chilled, unsalted butter cut into small pieces
1/4 cup boiling water

Sprinkle:
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 425 degrees.  Lightly butter 9-by-9-inch glass baking pan.

In a large bowl, combine peaches, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, lemon juice, and cornstarch..  Spread peach mixture in bottom of pan.  Bake for ten minutes.

While baking, sift together 1 cup flour, 1/4 cup brown sugar, 1/4 cup white sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.  With pastry blender or fork, cut in butter until evenly crumbly.  Stir in boiling water until blended.

Remove peaches from oven and drop the dough in spoonfuls onto the hot peaches.  Spread a bit and sprinkle with both sugar and cinnamon.  Bake for 30 minutes or until topping is golden brown.

Serve with vanilla ice cream.  Yum!

Recipe can be doubled for a 9-by-13-inch pan.