Fully Loaded Baked Potato Salad

3 pounds red potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Wash and cut the potatoes into bite sized pieces.  Cover with water and boil until fork tender, about 20-25 minutes.  Do not overcook.  Drain the potatoes.  If you want to serve this cold, put cooked potatoes in the refrigerator for 1-2 hours.  Mix the mayo and sour cream together in bowl.  Add to the potatoes.  Then add the onion, chives, cheese, bacon, salt and pepper.  Top with additional shredded cheddar cheese before serving. 

Intense Strawberry Preserves

4 pounds fresh strawberries, washed and patted dry
3 cups sugar
1/3 cup lemon juice

Hull strawberries and cut in half.  Combine with sugar and lemon juice in large bowl.  Cover and let stand for 4 hours at room temperature or refrigerate overnight.  When ready to cook, prepare canning jars.  Place saucer in freezer for later use.  Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6-8 quart nonreactive pot.  Place over medium heat and cook, stirring frequently, until the sugar has melted completely and the strawberries begin to foam, about 5-15 minutes.  Increase the heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture looks thick, shiny and darker, about 15-20 minutes.  If the jam begins to boil close to the top of the pot or scorch on the bottom, immediately reduce the heat.  To test if the preserves are ready, remove from heat and place a little of the preserve liquid on the saucer in the freezer.  Return to the freezer for 3-4 minutes.  Tilt the plate, if the preserve liquid runs, continue to boil the preserves for a few more minutes.  If it does not run, the preserves are ready.  Skim excess foam from the surface.  Fill prepared jars to within 1/4 inch of the rim.  Place lids and rims on jars place in water bath for 5-7 minutes. 

Makes 8 half pint jars

Apple, Carrot and Cabbage Salad

2 1/2 Tbsp EVOO
1 Tbsp orange juice
2 tsp rice wine vinegar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 cups shredded carrots
1 cup chopped red cabbage
1 large crisp red apple, chopped
1 1/2 tsp cilantro
4 Tbsp sunflower seeds
Freshly ground pepper, to taste
1 Tbsp lime juice
**Great with sliced cooked chicken**

Whisk oil, orange juice, vinegar, salt, cinnamon, and cumin in a large bowl.  Add carrots, cabbage, apple, cilantro, and sunflower seeds.  Mix well.  Top with pepper and lime juice.

Add chicken, if desired.

Serves 6

Kale & Gruyere Panini

1 Tbsp EVOO
1 small onion, finely chopped
2 Tbsp balsamic vinegar
1 clove minced garlic
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices thick country bread
Olive oil cooking spray
1 cup shredded gruyere cheese
1 tomato, cut into 8 slices

Heat oil in large skillet.  Add onion and cook, stirring frequently, until golden brown.  Add vinegar and cook until almost evaporated.  Add garlic and cook, stirring, about 30 seconds.  Add kale, water and salt.  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.  Preheat panini maker.  Coat one side of each slice of bread with cooking spray.  With sprayed side down, spread the kale mixture on 4 slices of bread.  Top each with 1/4 cup cheese and 2 slices tomato.  Top with the remaining bread, sprayed side up.  Press in the panini make until crispy. 

Serves 4

**Despite this sandwich being meat free, my husband said it was good.  But, he would like bacon next time!

Sweet Onion Pie

1 1/2 cups crumbled buttery round crackers
6 Tbsp butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
2 eggs
3/4 cup whole milk
1 Tbsp minced chives
1/2 tsp salt
3/4 cup shredded mozzarella cheese
1 pinch paprika
Fresh Parsley

Preheat oven to 350.  In a mixing bowl, combine crackers and 4 Tbsp butter, until well blended.  Press onto bottom and up sides of 9 inch pie plate.  Refrigerate until needed.  Melt remaining 2 Tbsp butter in skillet.  Saute garlic and onion until tender, about 10-12 minutes.  Arrange onions over cracker crust.  Let onions cool for about 5 minutes, so as to not scramble the egg mixture that will be poured over.  Beat eggs, milk, chives, and salt in a bowl until well blended.  Pour mixture over cooled onions.  Sprinkle with mozzarella and paprika.  Bake in preheated oven for 35 minutes or until knife inserted in center comes out clean.  Serve hot or at room temperature. 

Serves 6