Not Grandma's Potato Salad

As you can see by the title, this is not Grandma's recipe. But a few years ago I found one that was similar, and I've tweeked it a little each time I make it. One thing that Grandma does differently: she adds the potatoes while they're still somewhat warm. I think that's because they absorb the flavors a little more. But you have to be careful if you do it that way, because it's even harder to stir them without mashing them.

not Grandma’s Potato Salad

5 pounds red potatoes

1 large onion, chopped

2 1/2 cups mayo

1/4 cup prepared yellow mustard

6 hard-cooked eggs, diced

salt and pepper to taste

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

In a large bowl, mix together the onion, mayo, and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Grandpa Andrus' Chocolate Chip Cookies 🍪

*Terra’s version

2 cups brown sugar, packed
1 cup white sugar
2 sticks of butter
4 eggs
2 teaspoons vanilla
4 3/4 cups flour
1 teaspoon cornstarch
2 teaspoons baking soda
1 1/2 teaspoons salt
1 pkg. (2 cups) chocolate chips

Preheat oven to 350.
Cream the sugars and the butter.
Add eggs one at a time.
Add vanilla.
Mix dry ingredients.
Add dry ingredients to the bowl and mix.
Mix in chocolate chips.
Make dough balls and place on baking sheets.
Bake about 10 minutes, or until golden brown.  Do not over bake.  They tend to get hard later.

Cilantro Lime Chicken

1.5 pounds chicken (about 3 breasts)
1 can black beans, rinsed and drained
1 bag frozen corn
1-2 cups cilantro, chopped
juice from 2 limes
1/2 red onion (approximately 1 cup)
1 tsp. cumin
salt and pepper to taste (can be added later)

Toss in slow cooker, cook on low for about 4-6 hours (will cook longer if chicken is frozen).  Serve as tacos or over tortilla chips topped with sour cream and cheese.

Bean Pot Soup

This is Grandma Andrus' recipe, and it's still a classic at my house.

2 cups pinto beans
1 pound ground beef
1 28-ounce can tomatoes
1/3 cup rice
onion, diced
carrots, sliced
celery, chopped
dried parsley
bay leaves
salt and pepper
3-4 cups water
beef soup base or bullion cubes

Bring pinto beans to a boil.  Remove from heat and let stand one hour.  Pressure cook beans 18 minutes or 16 minutes when using kidney beans with less water.  Brown ground beef and drain.  Add beans and all remaining ingredients.  Bring to a boil then simmer for about 45 minutes, stirring occasionally.  Serve with ketchup if desired.

Grilled Lemon-Herb Chicken

1/2 - 2/3 cup lemon juice
1/2 cup oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 teaspoon rosemary
1 teaspoon thyme
split boneless skinless chicken breasts

Mix first 7 ingredients and add to chicken.  Marinate overnight then grill to perfection.

White Chocolate Chex Mix

10 ounces mini pretzels
5 cups corn Chex
5 cups Cheerios
1 pound M&Ms
2 cups salted peanuts
2 12-ounce bags of vanilla chips
3 tablespoons vegetable oil

In large bowl combine first 5 ingredients. In a microwave safe bowl heat chips and oil. Melt chips and stir until smooth. Pour over other ingredients and mix well. Spread onto wax paper lined baking sheets. Cool, break apart, and store in airtight container. Enjoy!

Grandpa's Chocolate Chip Cookies

Grandpa Andrus made these often, and they are still my favorite basic chocolate chip cookie recipe.

2 cups shortening (I substitute 1 cup coconut oil and 1 cup butter)
2 cups packed brown sugar
1 cup sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
12 ounces (2 cups) chocolate chips

Mix shortening and sugars together until well combined.  Add the eggs and vanilla.  Mix in dry ingredients and finally the chocolate chips.  Compact with hands if a little crumbly.  Bake at 350 for 10 minutes, or until golden brown.

Rocky Road

12 ounces (2 cups) butterscotch chips
12 ounces (2 cups) chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup peanuts (salted or unsalted)

Melt chips and peanut butter in a large pan over very low heat (too hot will melt the marshmallows).  Remove from heat and add marshmallows and peanuts.  (I pulse the peanuts in the food processor a few times first.)  Pour into a buttered 9x13 pan.  Chill to set.  Cut into small squares and serve.
*This is a lot like fudge, so it's temperamental.  Don't take it to a potluck because it will melt.  It's best stored in the refrigerator.