Have A Happy Southern 4th of July

Hey Y'all!

Hope y'all have something special going on today to help celebrate our country's birthday!

We're going over to my sister-in-law's for a cookout and then watch an amazing fireworks display. 

Now tell me what cookout would be complete if there wasn't yummy Potato Salad or scrumptious Banana Pudding!  

That's what I thought.....so I'm going to make them both to share with our family and friends.  

I'm sharing the recipes with you too!  Click on the links below the pictures to see the recipes. 

{Banana Pudding}

 {Dill Potato Salad}

So what so you do for the 4th of July?

Enjoy your fun, family and fireworks!!! HaPpY!! 4th of JuLy!!!!!

Food For The Soul ~

Blessings ♥ 

Betsy

~ Southern Dill Potato Salad ~

{Southern Dill Potato Salad}

Ingredients:
10 Potatoes
3 Hard Boiled Eggs
3/4 c. Non-Fat Sour Cream
3/4 c. Light Mayo
1 T. Dill Pickle Juice
1 T. Dijon Mustard (or to taste)
2 t. minced Garlic
Salt & Pepper to taste
1 T. dried Dill Weed

Directions:

1. Peel Potatoes & Cut into bite size pieces
2. Cover Potatoes with water in a large pot.
3. Bring to a boil and cook for 20ish (just fork tender don't over cook)
4. Place Eggs in a small pan and bring to a boil, turn heat off and cover for 20 mins
5. Remove both the Potatoes & Eggs from the heat and drain well
6. Peel & chop Eggs and place in a large bowl
7. Add Potatoes and cool in refrigerator while prepping the remainder ingredients
8. In a bowl mix well Non-Fat Sour Cream, Light Mayo, Dill Pickle Juice, Dijon mustard, Garlic and Dried Dill Weed  
9. Take Potatoes & Eggs out of fridge and add the above mixture and gently mix. It's okay if the Potatoes break up a little but still be careful. 
10. Taste
11. Add Salt & Pepper to your liking 
12. Sprinkle top with more Dried Dill Weed to garnish
13. Cover and Refrigerate for at least 30 minutes...longer is better though to give it time for the flavors to marry
14. Serve COLD

ENJOY!!!

Blessings ♥
Betsy

Potato Gratin

Ingredients:

• 2 Potatoes
• 1/4 c. Parmesan
• 2 T. melted Butter
• Kosher Salt & Pepper to taste
• 1/4 c. Cream (I use half & half to cut down on calories and fat but you could use heavy cream)

Directions:

• Peel Potatoes
• Slice them thinly
• Melt Butter
• Toss Potatoes, Parmesan, melted Butter, Kosher Salt & Pepper together in a bowl
• Arrange in 4 or 5 layers on a sheet of NON-STICK FOIL
• Drizzle the cream over the Potatoes and make a packet
• Grill over Medium heat for 25 minutes  

This recipe is from The Food Network

Sweet Potato "Fries"

Servings 2

Ingredients:

2 small Sweet Potatoes (you can also use white potatoes)

2 T. Great Value Olive Oil

2 t. Mrs. Dash Southwest Chipotle Seasoning

• Place Great Value Olive Oil into a gallon size zip bag.
• Peel Sweet Potatoes using a veggie peeler.
• Cut Sweet Potatoes into small chunks.
• Place Sweet Potatoes into zip bag and moosh (I know it's my word for mix..."wink" "wink") until completely coated with oil and seasonings.
• To make cleanup a breeze cover a cookie sheet with parchment paper or aluminum foil.
• Place Sweet Potatoes on cookie sheet
• Place in a preheated 375 º  oven for 30 minutes or until completely soft and just beginning to brown around the edges.
• Enjoy!

Nutritional Info Per Serving:

coming soon