Archive | May 2013

Country Ranch Potato Salad

Country Ranch Potato Salad

This recipe is the easiest potato salad you’ll ever make! It can be served warm or cold, but we prefer it warm. I make it ahead of time and keep it warm in a slow cooker. It’s a crowd pleaser and you probably won’t have leftovers. When you guests ask for the recipe, you can point them to Kim’s Random Life where they can bookmark or print it for themselves.

Because this is such a loved recipe, I usually start with 5 pounds of potatoes. Use your favorites: Russet, Yukon Gold, Redskin, just whatever you like or have on hand.  Just remember if you leave the peeling on the potatoes, please scrub them well.

Boil 5 pounds of large (bite size) potatoes and drain.

To drained, still hot potatoes add:

  • 1 stick unsalted butter
  • 1/2 to 2/3 cup sour cream (depending on your preference for sour cream)
  • 1 package (3 ounce) of real bacon bits.  Not the ones in a jar, the ones in a bag
  • tops of 2 green onions or chopped chives
  • 8 oz shredded cheddar cheese (I prefer sharp cheddar, but have used mild cheddar often)
  • Black pepper to taste

Stir all ingredients together, but don’t over mix. Some of the potatoes will cream, but leave as many chunks as you can.

The next step is really a matter of personal liking and taste. Add 1/2 of a packet of your favorite Ranch dressing or dip mix. I use the Aldi store brand for $.59. Stir and taste. If you prefer more ranch flavoring, add as much as you want. Just be very careful because you can make it too salty. Notice that there is no salt in this recipe. That’s because the dressing powder mix offers plenty.

Happy Memorial Day grilling, my fellow foodies! Let me know how you like this recipe after you try it. Be safe!

 

Biscoff Cookie Trifle – Quick and Easy Dessert

My brother-in-law, Chuck introduced me to a FABULOUS cookie! It’s called Biscoff. I had never heard of them, nor had I tried one before. According to their website, “Biscoff is the name given to the traditional Speculoos biscuits in North America. It’s derived from the combination of words Biscuit and Coffee, simply because their caramel flavor and crisp texture make these cookies the perfect accompaniment to a cup of coffee or espresso drink.”

Biscoff Cookie Package

I found the cookies at Kroger, and Chuck told me that he found them at our local Wal-Mart too.  When I brought them home, my husband Mark and I were instantly fans of this cookie! The caramel flavor, the touch of cinnamon (barely perceptible yet there) made me think about making a dessert using the cookie. Of course, I thought of a trifle. Random thought: I don’t know why I’m so infatuated with trifles lately, but it’s part of my random process, so I’m embracing it until the next thing catches my attention.

Biscoff Trifle Step 1First, I lined a glass bowl (since this was an experimental recipe, I didn’t get out the big trifle bowl) with biscoff cookies. Next, in a medium mixing bowl, I combined 1 can of sweetened condensed milk (14 ounce can) and an 8 ounce package of softened cream cheese. Beat until it’s smooth. Then add 1 package (3.3 ounces) White Chocolate Pudding Mix. Beat until smooth, and let sit for 10 minutes.  Carefully fold in 8 ounces of whipped topping (like Cool Whip)

Trifle Filling

 

Spoon 1/3 of the filling mixture into the bowl that you lined the sides and bottom with the Biscoff cookies. Drizzle the filling with your favorite caramel ice cream topping.

 

Biscoff Trifle Step 2

 

Continue layering the filling, caramel topping and cookies until you get to the top. Spread with a thin layer of whipped topping. In a food processor or using a plastic food storage bag and rolling pin, crush about 8 cookies and sprinkle over the top layer of the topping/caramel layer.

Biscoff Trifle FinishedI apologize for the poor quality of the photo of the finished product. This was a first-time experiment that was highly dubbed as a “keeper” and a MUST repeat! From beginning to end, the prep time was about 10 minutes total. I chilled it for about an hour before we just HAD to try it. You’ll get rave reviews for this quick and easy dessert.

Recipe Recap:

Ingredients:

  • 2 packages Biscoff Cookies
  • 1 14 ounce can sweetened condensed milk
  • 1 8 ounce package of softened (room temp) cream cheese
  • 1 3.3 ounce package of Jello White Chocolate Instant Pudding
  • 1 8 ounce tub whipped topping (defrosted)
  • Drizzles of Caramel Ice Cream topping

Directions:

  • Combine sweetened condensed milk and cream cheese. Beat until smooth. Beat in the pudding mix until smooth. Set aside for 10 minutes and fold in the whipped topping.
  • Line glass bowl on sides and bottom with Biscoff cookies
  • Layer filling and caramel drizzles with cookies in 3 even layers
  • On top layer, spread a thin layer of whipped topping and 8 crushed cookies.
  • Chill for at least 1 hour before serving.

Please come back and comment after you try this recipe. It is FANTASTIC! I would love your feedback.