Buttermilk Ranch Dressing Potato Salad

"My Mom makes this creamy potato salad for many of our family dinners.  It's so good and I love the crispy bacon and cool buttermilk ranch dressing!"

8-9 medium red potatoes, cut into chunks (My Mom peels the potatoes, but I like to leave the peels on.)

1 medium onion, diced

4 hard-boiled eggs, chopped

Hidden Valley Old-Fashioned Buttermilk Ranch Dressing, to taste (I used about 3/4 cup)

1-(2.4 ounce) container Hormel Real Crumbled Bacon pieces 

salt and pepper, to taste

Boil potatoes for 20-30 minutes or until tender.  Drain.  In a large bowl, combine drained potatoes, diced onions and chopped hard-boiled eggs.  Add desired amount of buttermilk dressing, bacon pieces and salt and pepper.  Refrigerate until ready to eat. Enjoy!

 

Mixed Berry Sangria

"We grow our own raspberries and they are a delicious addition to this refreshing drink.  Mix some up and enjoy it at your next barbecue!" 

 

1.5 quart bottle Arbor Mist White Zinfandel Exotic Fruits, or your favorite white wine

11.5 ounce can Welch's Berry Sunsplash frozen concentrate, or any berry juice concentrate

mixture of cut up fruits (for example; nectarines, apples, oranges, grapes, raspberries, etc.)

1 liter bottle 7-up or Sprite

In a large pitcher, mix together white wine, juice concentrate and cut up fruits.  Refrigerate 1-2 hours to allow flavors to blend together.  Just before serving, stir in 7-up or Sprite.  ENJOY!

Pink Lemonade Cupcakes

I made these cupcakes for my cousins' kiddos' birthdays this Summer. They turned out so Yummy and cute! Hopefully you will try them and bring a little bit of sunshine into your kitchen!

Lemon Cupcakes:
1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)
water, oil and eggs called for on the box (I also added flour for High Altitude directions.)
1 teaspoon pure lemon extract

Preheat oven to temperature called for on package.  Place cupcake liners in cupcake/muffin tins.  Prepare cake mix according to package directions.  Add lemon extract.  Divide batter evenly, filling each cupcake liner 2/3 full.  Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Pink Lemonade Butter-Cream Icing (recipe follows).

Pink Lemonade Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 Tablespoons pure lemon extract
1 teaspoon vanilla extract
Red food coloring

jellied fruit slices (I used yellow and red colored jellied candies.)

colored sugar sprinkles (I used yellow and pink colored sugars.)

Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add lemon and vanilla extracts and enough red food coloring to dye icing a light pink color.  Frost cupcakes using decorating bag with #20 star tip.  Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake.  Sprinkle frosting with colored sugar and place a jellied fruit slice on top.  Store in refrigerator until ready to eat.



"PINK LEMONADE NEVER LOOKED SO GOOD!"

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:

http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html