Berry Fruit Salad

Put this together for a barbeque with friends and it was a hit!

1 bag (2 lb) green grapes

1 carton (1 lb) strawberries

1 carton (1 dry pint) blueberries

1 carton (6 oz) raspberries

1 carton (6 oz) blackberries

A few hours before serving, wash fruit and remove any pieces that are squished, bruised, or otherwise un-appetizing:

Remove grapes from stems and place in a colander. Rinse under cool water and set aside.

Rinse raspberries and blackberries and place on paper towels.

Rinse whole strawberries in colander and transfer to paper towels.

Rinse blueberries in colander and set aside.

Let drain/dry for a few hours so fruit isn't wet when you assemble the salad (some water drops are okay).

To assemble:

Place grapes in large bowl. Slice strawberries lengthwise into thirds (or smaller to roughly match size of grapes). Toss together. Add blueberries and toss gently. Scatter raspberries and blackberries on top. Serve soon, without refrigerating.

Twice-Baked Potatoes

Thanks to Carrie for the inspiration that encouraged me to make my own version.

potatoes
olive oil
shredded cheddar cheese
thinly sliced green onions
butter

Scrub potatoes and prick with a fork. Rub a small amount of olive oil into the skins and place potatoes on a baking sheet. Bake at 400 °F for 45 minutes, then turn each potato over. Bake until done (soft when squeezed), probably about 20 minutes more. Remove from oven.

When cool enough to handle, slice potatoes in half lengthwise using a sharp knife. Cut around the edge of the potato, leaving a border and without cutting through the bottom skin. Use a spoon to scoop out the potato, leaving a border along the bottom. Place potato skin shells back on the baking sheet. Mix potato with cheese, butter, and onions using a fork. When well combined, spoon potato mixture back into shells and return to oven for 10-15 minutes or until heated through.


**Mix-ins are variable (and probably limitless) - it's all about adding toppings to taste. Using a fork to mix the potatoes keeps the baked potato texture, while a spoon tends to mash the potatoes more. For mashed potato filling, use a potato masher or electric mixer.

Scalloped Potatoes

Sources? Just google 'scalloped potatoes' ... I read a bunch of recipes online and then came up with this one.

8 cups extra-thinly sliced potatoes
1/4 c onion
5 tbsp butter
2 c milk
1/2 c flour
dash nutmeg
salt and pepper
1 c grated cheese

Chop onion and sauté in butter until onion is softened and translucent. Whisk flour into milk and add to onion and butter. Reduce heat to simmer. Whisk in spices and cook until thickened. Add cheese and cook until melted, stirring often. Turn off heat, add potatoes, and toss until potatoes are coated with sauce. Pour mixture into a greased 9x13 pan, pushing top layer of potatoes down into sauce. Bake at 370 °F for 30-40 minutes, until browned on top.

Buttered Noodles

Not sure what the origin of this is, but it is a super fast, easy and tasty side!

1 package egg noodles
butter
seasoned salt

Cook egg noodles, drain, and return to pot. Add butter and salt to taste and serve hot.

This is a very adaptable side! Use garlic salt and parmesan instead of the seasoned salt, or whatever taste strikes your fancy. Any sort of butter-like product will work as well.

Spicy Potatoes

From The Four Ingredient Cookbook by Linda Coffee and Emily Cale

4 large potatoes, cut into small chunks
1 package onion soup mix
1/4 c olive oil
pepper to taste

Whisk together soup mix, oil, and pepper. Toss with potatoes to coat. Place into a 9x13 pan and bake at 375 °F for 45 minutes.

Serves 4 (with leftovers)