I ran across this recipe in First magazine and thought it sounded delicious. So, I will make it tonight with some pork chops and a salad – we’ll see how the family enjoys it!

1 1/2 lbs. baking potatoes
2 cups cauliflower florets
5 slices thick-cut bacon
1/2 cup milk
1 cup shredded cheddar cheese, divided

Peel and cube potatoes. In saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat and add cauliflower florets; let simmer 20 minutes, or until tender. Drain.

In skillet over medium-high heat, cook bacon 5 minutes. Cool. Crumble. Drain all but 2 Tbsp. fat from skillet. Add milk to skillet and bring to a boil.

Using hand masher or potato ricer, mash vegetables; stir in hot milk, 1/2 crumbled bacon and 3/4 cup cheese. Top with remaining bacon and cheese.

Makes 8 servings

1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup BBQ sauce
1 pkg. (10 ozs. ) salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onion
1/2 cup ranch dressing
1/4 cup cheese, crumbled or shredded

Cook and stir chicken in barbecue sauce in large skillet over medium-high heat 8 minutes or until chicken is cooked through. Add additional barbecue sauce if desired.

Toss greens, tomato, and onion in large bowl. Top with chicken. Pour dressing over greens mixture. Sprinkle with cheese.

Makes 6 servings

My kids LIVE for these, and they really couldn’t be easier. Give them a try, I guarantee you won’t be disappointed:)

2 1/2 cups sugar
1 cup vinegar
2 cups water
1 small onion, diced or cut into rings
1 quart of dill pickles (we usually get the baby dills)

Boil the sugar, vinegar and water for 1 minute. Let cool. Drain the quart of pickles. Cut the ends off of each pickle – I think this helps the flavor to penetrate. Put them back into the jar, layering onions often. Pour the liquid over the pickles, stick them in the fridge and let them sit for at least 24 hours.

It may seem like a pain for pickles, but these are worth it.

As always, I would love to hear what you thought after trying one of these recipes, so please drop me a line. Or, if you have a recipe that you want to have featured on my blog (with credit given to you and your blog) please contact me!

2 cups cubed cooked chicken
1 celery rib, thinly sliced
1/2 cup seedless red grapes
1/3 cup raisins
1/2 cup mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup chopped pecans

In a bowl, combine the chicken, celery, grapes and raisins. Add mayo, salt, and pepper; mix wel. Stir in the pecans.

Perfect on croissants!

Serves 2-3