I know that it is the wrong time of year for potato salad, but don’t you ever just get that craving for some. Well I did and this “Sour Cream Potato Salad” is not your everyday potato salad.
Oh, I know it looks the same…
Iowa Salad
Many years ago my sister-in-law introduced Iowa Salad to our family and it quickly became a favorite. After I was married and started my own family it got forgotten. (My husband was not a big jello fan). Just a few years ago, maybe five it was rediscovered.
Fruit Kabobs with Fruit Dip
As summer approaches I am aching to be eating summer food like BBQ anything, fresh fruit, and popsicles. We tend to eat so much better during the summer than any other time of the year. I think it is in part because I do not like to heat the house by using the oven, so our desserts tend to be fruit, pudding, or ice cream. I think the other part is that we tend to be outside more and playing more and just eat less over all.
For the most part, fruit is all that we need to satisfy our sweet tooth after spending a day outside, however, every now and then it is fun to dress it up and have fruit dip. It is a little boring to look at, but it is full of flavor and compliments all fruit. We made the kabobs for a family party, we tried to incorporate favorites from most everyone in the family and still have it look pretty. We used wooden skewers and bit sized bits of strawberries, pineapple, grapes and “big” blueberries. I filled the skewers and put them on a platter. The fruit dip was of course optional for people to eat, but we did not bring any of it home. Which makes complete sense as it has yogurt and cream cheese in it, so it is a little cheese cake like, but dip like at the same time.
Cream Cheese & Yogurt Fruit Dip
Prep time
Cook time
Total time
Author: Mary Catherine Scott
Recipe type: Side Dish or Dessert
Ingredients
- 1 8-oz package cream cheese
- 2-3 tbls packed brown sugar
- 2 5.3-oz vanilla yogurt containers
Instructions
- Allow the cream cheese to soften for 10-20 minutes before starting.
- Put all ingredients into a bowl, starting with only 2 tbls of brown sugar, using a hand mixer mix until well combined.
- Taste it, if you would like it sweeter put in another tbls of brown sugar.
- Let the dip cool for about an hour before serving.
Orange Rolls
Orange Rolls became a family dinner tradition more than 40 years ago. My mother found them at a local bakery when I was growing up. They were purchased only on special occasions and holidays. When my husband and I moved our family away we were too far away to attend most of those family dinners. A few years ago we took our family and Thanksgiving dinner to my mother’s house. We purchased the orange rolls from the same bakery and somehow they were not as good.
Mom’s Knot Rolls
Mom’s Knot Rolls8-10 cups flour, divided
2 tbsp instant yeast
1/3 cup sugar
4 tsp salt
¾ cup powdered milk
2 ½ cups hot water
½ cup oil
4 eggs, slightly beaten
Put dough hook on mixer. In large mixing bowl, mix together 4 cups flour, yeast,(SAF yeast), sugar, salt and powdered milk. Pour in hot water and begin to mix. Pour in eggs and oil. Continue to mix until the batter is smooth. Slowly add the remaining flour while mixing. Be careful not to add to much flour. The dough should leave the sides of the bowl and be soft to touch. When dough has reached the desired consistency, let mixer knead the dough on low speed for about 4 minutes. Let rise until double in bulk. Divide the dough into 3 equal pieces. Cut each third into a dozen pieces. Roll each small piece into about an 8 inch rope and tie in a knot. Place on greased baking sheet and press down firmly. Let rise until double in bulk and bake at 375˚ F for about 10 to 12 minutes or until golden brown. Makes 3 dozen. Enjoy. They are great served hot with homemade raspberry jam.
