the BEST (and easiest) homemade Mac & Cheese (with Bacon!)

I have tried all sorts of homemade macaroni and cheese, the kind where you make a white sauce gravy then add cheese, the kind you bake, with crackers breadcrumbs, etc...

I FINALLY found the BEST tasting and easiest to make Mac & Cheese recipe. It is SO yummy you'll never go back to the boxed kind (well you might in an emergency, but you won't enjoy it)! I made mine with bacon and asparagus, but you can make it plain or add your favorite meat & veggie combo.

Loaded Granola

I think this is the best granola I've tried. It's really simple to make, healthy for you and tastes great!

Granola
1/2 cup coconut oil or butter
1/2 cup honey
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
6 cups of oats
1/2 cup flax seed
1/2 cup wheat germ
1 cup chopped pecans
1/4 cup sunflower seeds
1 cup unsweetened coconut
1 1/2 cups raisins

Preheat oven to 325. Line two cookie sheets with parchment paper.

Heat the coconut oil, honey, maple syrup and salt in a microwave bowl or over the stove just until coconut oil is melted and mixture comes to a boil. Remove from heat and stir in cinnamon, vanilla, oats, healthy additives (wheat germ, flax seed, chia seeds, whatever you like), coconut and your choice of nuts, until well mixed.

Don't add your dried fruit until after baking.

Divide the granola between two cookie sheets and bake for about 15 minutes or just until granola starts to brown. Remove from oven and stir. Let cool until crunchy. Store in airtight container and enjoy!

Lemon Cranberry Bundt Cake (half whole wheat)

Black Bean Chili with Avocado Salsa

Lion House Rolls

BLT {the best sandwich on earth}

I think bacon is my favorite food. If I had to choose between dark chocolate and bacon...I think bacon would win... I like my bacon super crunchy and my favorite way to eat it is in a big fat BLT.

I don't think anyone really needs a recipe for a BLT, but some things I add to make it better than your average sandwich, is ranch dressing on one slice of bread (instead of mayo) and smashed ripe avocado on the other. Throw in some havarti cheese and swiss chard (along with tomato and bacon, of course) and you have one tasty (and healthy) sandwich.

Perfect for lunch or dinner, especially in the summertime when you need something quick and easy.

Oh- and bacon cooking- the way to get it super crunchy is to bake it in the oven at 425 degrees. Place bacon strips side by side and bake until all the fat has been cooked away and the bacon is a dark color and looking crispy (or until your smoke detector goes off), about 15-20 minutes, turning half way through (don't burn!). Then when the bacon grease cools down, pour into a jar and refrigerate for later use. Bacon grease is great for cooking eggs, potatoes, popcorn and more. Refrigerate or freeze any extra bacon.

Quinoa and Black Bean Burritos

If you are a lover of Mexican food, you HAVE to try this. It is amazing. I modified the recipe from the Cooking Quinoa blog (a fabulous site for incorporating this superfood into everyday meals). This is fabulous by itself, with chips or in a tortilla. I didn't add meat to mine and didn't miss it a bit. Seriously, couldn't get a healthier, tastier burrito. We used the leftovers to make quesadillas and they were just as great. This is definitely being added to my regular meal rotation.

Quinoa and Black Bean Burritos

Olive oil
1 small onion, diced
Diced green and or red pepper (I used both)
1-2 cups black beans (or one can)
1/2 to 1 teaspoon salt (less if you use canned beans)
2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup cooked quinoa
1 lime (or 1/2 lemon)
1/2 bunch cilantro (I forgot to add mine and it still tasted fabulous)
diced avocado, tomato

Heat 1 to 2 teaspoons of olive oil in pan and saute onions and peppers. Stir in black beans, salt, cumin, chili powder and garlic powder. Stir in quinoa just until heated through. Remove from heat and toss with lime or lemon and cilantro.
Serve with avocado and tomato. I had mine with whole wheat tortillas. I didn't add any sour cream or cheese, but that would also be a nice addition.

No Bake Cookie Bars

Another pinterest recipe...these are fabulous. They're similar to no-bake cookies (which I figured out how to make with honey instead of sugar!) except more fudgy. I just changed it a bit, left out the craisins and added coconut.

No Bake Cookie Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
2 cups oats
1 cup organic semi-sweet chocolate chips
1 cup unsweetened shredded coconut

In a saucepan, melt together peanut butter, honey and coconut oil, bring to a boil stirring constantly (careful not to burn the honey!)

Remove from heat and stir in vanilla, oats, chocolate chips and coconut. Stir until combined and chocolate chips are melted.

Spread into an 8x8 foil/parchment lined baking dish. Refrigerate until hardened, about an hour. Remove from pan and slice into bars. Store in the refrigerator.

Make sure you are not home alone after baking these. They're dangerous...

Creamy Potatoes with Asparagus

I saw a recipe for these cheesy potatoes on the Get Off Your Butt and Bake website. The pictures were mouthwatering and the recipe simple. All I did was add asparagus to make it a meal rather than a side dish. It really is amazing.

Creamy Potatoes with Asparagus

5-6 large potatoes (I used red)
1 pint whipping cream (2 cups)
Salt & pepper
1/2 bunch fresh chopped parsley (I forgot mine)
2 cups grated cheddar cheese
1 bunch asparagus washed and broken into pieces (bend the asparagus and it will snap into sections)

Wash and cut potatoes into thin strips (or slice thinly) and layer into a 9x13 baking dish. Mix in asparagus and sprinkle with salt and pepper. Pour the cream over the pan. Top with cheese and parsley.

Cover pan with tin foil, cutting a few slits in the top and bake 400 degrees for 1 hour 15 minutes. Remove tin foil during the last 15 minutes.

Fluffy Whole Wheat Pancakes

These are perfect pancakes, light, fluffy and healthy. The recipe is from the 100 Days of Real Food website, I only made a few minor changes...

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla
2 eggs
1 3/4 to 2 cups milk
Butter for cooking

Mix flour with baking powder, soda and salt. Stir in honey, vanilla and eggs. Add 1 1/2 cups of milk and slowly add the remaining 1/4 to 1/2 cup of milk to desired consistency. You want the batter to be thin and pourable.

Heat butter in skillet until it sizzles. Pour a thin layer of batter and gently spread into a circle, pancake will puff up as it cooks (the thinner batter helps to keep the pancakes light and fluffy). Makes 8 pan sized cakes.

Roasted Cauliflower with Pine Nuts

So story...My friend from high school is the most amazing hair dresser, and I was at her house getting a cut and color. Her husband happens to be an amazing self-taught chef (I have learned so many things from him- and will be sharing another of his side dishes soon). I was super excited when I found that he would be making dinner for us. We came up to eat while my hair was processing and were greeted by the most amazing smell in the world. I was surprised to see that it was this dish. Who knew cauliflower could be so good? The roasted pine nuts really give the dish such an amazing (have I said that word enough yet?) flavor, it seriously is the best combination. I had to try it myself, and while mine will never be quite as good as his, it is pretty fabulous. Oh, and if you live in the Salt Lake valley and need a good hair dresser- email me, she is the best!

Roasted Cauliflower with Pine Nuts

1 large cauliflower cut into large florets
1 head garlic, peeled and sliced lengthwise
Olive oil
Salt & Pepper
1/4 to 1/2 cup pine nuts (don't omit- they are the best part!)
1/4 cup chopped parsley
1 lemon

Preheat oven to 400. Toss cauliflower with garlic, olive oil, salt and pepper. Spread in a single layer on rimmed baking sheet and roast for 20 to 25 minutes or until cauliflower is tender.

Roast pine nuts on baking sheet until golden brown, watch carefully, they brown in less than a minute. Add to cauliflower, squeeze lemon juice over cauliflower and toss with fresh parsley. YUM.

Lemon Chicken with bacon, potatoes and roasted asparagus

Wow. I think this might have been the best meal of my entire life. Seriously, it is so yummy. These pictures don't do it justice at all. I thought the other roasted chicken recipe was pretty fabulous, but I think this beats it. Not only is the taste out of this world but the smell is so amazing, don't be surprised if your neighbors invite themselves to dinner...

Lemon Roast Chicken with Bacon and Red Potatoes

1 whole chicken

4-5 lemons

3-4 cloves of garlic

2 tablespoons melted butter

1 teaspoon Sea salt

1 teaspoon Pepper

2 teaspoons finely chopped fresh thyme (you can also use dried italian seasoning if you don't have any fresh herbs)

3-4 slices of uncooked bacon (the least processed kind you can find, nitrate free of course!)

4-5 Red potatoes washed and chopped, tossed with olive oil or butter, salt and pepper

Preheat oven to 425 degrees.

Slice one lemon in half and the other lemons into thin slices. Peel the cloves of garlic and slice in half lengthwise. In a small bowl, mix together salt, pepper and thyme (or italian seasoning).

Layer half of the lemon slices on the bottom of your roasting pan. Wash chicken, pat dry and place breast down on top of the lemon slices. Rub with melted butter inside and out. Squeeze the ends of lemon over the top of the chicken. Rub with seasonings inside and out. Fill cavity of chicken with two of the garlic cloves (cut in half) and both halves of one lemon.

Put all lemon slices and ends around chicken (for added lemon flavor, place slices on top of chicken). Cover the top of the chicken with bacon slices.

Toss chopped red potatoes with olive oil or butter, salt and pepper and arrange around chicken. If you choose not to cook potatoes (which you really should- the bacon drippings mix with the olive oil and make perfectly browned and delicious potatoes), I recommend putting 1/4 to 1/2 cup water in the bottom of the pan to keep the chicken most.

Bake for 1 1/2 hours or until chicken is no longer pink.

Remove bacon strips, chop and mix in with potatoes (or just eat plain- it will be the best bacon you've ever had- the chicken flavors soak in and make it seriously amazing). Remove the lemon halves from the chicken cavity and squeeze over chicken slices before serving. Save a bit of lemon juice to squeeze over asparagus.

Roasted Asparagus

1 bunch of asparagus

Olive oil

Salt

Pepper

Dash of lemon juice

Preheat oven to 400 degrees (or place in oven next to chicken during last 20 minutes of baking).

Wash asparagus and prepare each stalk by bending it until it snaps. Discard the bottom half and place the top half on baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 20-25 minutes or until tender but still crisp. Squeeze with a dash of lemon juice.

And, in case you missed my previous post on making chicken stock with the leftover chicken- click here, it can stretch one meal into 3 or 4.

Whole Grain Waffles

These are my favorite waffles (since I won't be indluging in these baby's very often anymore). This recipe makes 4-5 belgian size waffles. We love to eat them with fresh fruit and cream, jam or maple syrup. And if we've run out of bread (and I'm too lazy to make any) we can just whip up a batch and have waffle sandwiches for lunch.

1 1/2 cups whole wheat flour

1 cup oats (quick or old fashioned rolled oats)

1 tablespoon honey

1 tablespoon baking powder

1/2 teaspoon salt

2 cups milk

1 egg

1 tablespoon coconut oil or butter

Mix together dry ingredients, then add honey, egg, oil and milk. Mix well and pour into greased preheated waffle iron.

Fabulous Apple Crisp

I love Autumn! All the beautiful leaves changing color, the smells of baking apples, cinnamon, pumpkin...YUM. One of my favorites is Apple Crisp. It is so simple to make and so delicious. This recipe makes one very large 9x13 pan!

Apple Crisp

5-6 apples peeled, cored and sliced (enough to fill a 9x13 pan)

1 cup flour (can use whole wheat)

1 cup oats

1 1/4 cup brown sugar

1 1/2 cubes butter (3/4 cup) softened

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped pecans (optional)

1. Peel, core and slice apples. I recommend the Back to Basics Apple Peeler it has a really cool suction  ottom that adheres anywhere on the counter so you don't have to try and secure it to the edge (works much better than my pampered chef one). Sprinkle chopped pecans over apples.

2. Combine butter, flour, oats, sugar, cinnamon and nutmeg and sprinkle evenly over apples.

3. Bake in preheated 375 degree oven for 25-30 minutes or until topping is golden brown.

Serve warm with vanilla ice cream or whipped cream.

Variations:

Caramel Apple Crisp: Smother warm apple crisp with caramel syrup topping

Blueberry Apple Crisp: Mix with the apples fresh or frozen blueberries and use walnuts instead of pecans

Step 1: Fill 9x13" pan with peeled, sliced apples and chopped pecans

Step 2: Combine dry ingredients until crumbly

Step 3: Sprinkle evenly over apples and bake at 375 degrees for 25-30 minutes

Serve warm with vanilla ice cream or caramel sauce, Enjoy!

 

Best Ever Bread

There is nothing better than a good slice of homemade bread. I usually don't let myself indluge in white bread very often, but oh is it heavenly! And you can get the same heavenly taste and lightness by doing part wheat flour (and then you don't have to feel as guilty ;)

King Arthur Flour truly is the master of all things bread. This is their recipe that I use as the bread of all bread recipes and if you've never made bread before or want to have an absolutely perfect loaf, follow this recipe.

Below that recipe I will give you my modified version that makes about 4 loaves (or breadsticks, rolls, pizza, etc... and doesn't use butter or milk, but tastes just as great) and is a bit healthier for your family. If I am going to make breadsticks I'll make my large version below and use the left over dough for bread for the week. My family gets this so rarely that they usually gobble through the entire batch within two days.

White Sandwich Bread- King Arthur


3 cups white flour
1/2 cup warm milk
1/2 cup warm water
2-4 teaspoons butter melted or oil
1 tablespoon sugar
1 1/4 teaspoon salt
2 1/4 teaspoons yeast

Dissolve yeast and sugar in warm water. Add milk, butter and salt. Add flour one cup at a time until dough pulls away from the sides of the bowl (should be soft, not sticky). Knead for 10 minutes.

Cover and let rise 1 hour. Shape into loaf, cover and rise one hour or until double in size.

Bake in 350 degree oven for 35 minutes.

Makes 1 loaf.

 
Almost White Bread (pictured above)
 
1 tablespoon yeast
2 tablespoons sugar or honey (optional but helps rise quicker)
4 cups warm water
1/2 cup oil (if you're going to eat it right away, then cut back to 1/4 cup but if you want it to be soft and moist the next day too then go for more oil)
1/2 tablespoon salt
2 tablespoons dough enhancer (optional but I think it makes a difference- could also use 2 eggs)
4 cups whole wheat flour
5+ cups white flour (keep adding until the dough is pulls away from the bowl)
 
Let yeast, water and sugar/honey proof until bubbly. Stir in oil and salt. Mix in whole wheat flour, dough enhancer and white flour one cup at a time until the dough starts to pull away from the side of the bowl.

Continue adding white flour one cup at a time until the dough is soft but not sticky. Knead for 10 minutes adding additional flour as needed. Cover and let rise until double, 20 to 30 minutes.
 
Form into loaves, breadsticks or rolls and let rise until double.
 
Bake at 375 for 25-30 minutes.
 
*Makes about 4 loaves of bread

Heavenly Cinnamon Rolls

Cinnamon rolls are a treat I only let myself indulge in once or twice a year (like at conference time). These rolls are amazing with cream cheese frosting! You will not be disappointed!

Cinnamon Roll Dough

1 tablespoon yeast
1 1/2 cups warm water
1/3 cup powdered milk (or can use warm milk instead of water)
2 eggs
1/2 cup sugar
1 teaspoon salt
5 1/2 cups white flour (approximate, always pour one cup at a time- the dough should be soft but not sticky. You can make these whole wheat, but they won't be light and airy the next day- I recommend only using 1/2 wheat if you choose to)

Filling

1/2 cup melted butter
sugar (can use brown sugar for caramelized rolls)
cinnamon
raisins (optional)
pecans (optional)
*dental floss for slicing

Cream Cheese Frosting

8oz cream cheese, softened

5 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
lemon juice (I like to juice a whole lemon)
milk to thin (1 to 2 Tablespoons)

Step 1: Dissolve yeast in warm water until frothy. Stir in powdered milk, sugar, eggs and salt. Add flour one cup at a time until the dough pulls away from the sides of the bowl and is soft but not sticky. Let rise 25 minutes in a warm place until double in size.

Step 2: Roll dough into large rectangle. Coat the bottom of a large 9x13 baking dish with 1 tablespoon of the melted butter. Using a pastry brush, generously spread butter over entire dough rectangle. Sprinkle sugar on top of butter (I used about 1/4 cup), sprinkle a generous layer of cinnamon over top. Add raisins and nuts if desired.

Step 3: Starting at the long end of the rectangle, roll dough to form a long tube. Pinch dough on end to seal so it won't come unwrapped when you slice it.

Step 4: Using a long string of dental floss, slide under the dough and slice a piece off by bringing the two pieces across one another (you could also use a sharp knife, but this works the best). Place in baking dish and brush tops with remaining butter. (This makes 12-16 rolls).

Step 5: Set pan in warm place to rise. They should look like this when they're ready:

Step 6: Bake in preheated 375 degree oven for 15-20 minutes or just until golden on top. While baking prepare cream cheese icing by whipping softened cream cheese with butter and vanilla until smooth. Mix in powdered sugar until smooth. Add lemon juice to taste. Stir in milk to thin frosting. You can use more milk for thinner frosting to lightly drizzle over the rolls...OR

...if you're like me, leave it a little thicker and completely smother them with frosting! Serve warm & enjoy!

 

Avocado Bacon Ranch Sandwich on Whole Wheat Rosemary Flatbread

That's a mouthful! BYU tv finally has an app for the iphone and you can watch awesome programs like Chef Brad. If you want to learn a few things about cooking with grains check out his programs. I especially recommend the Quinoa, Barley and Wheat ones although the others are also fascinating and I am excited to try a few new things like grinding corn.

While some grains may seem intimidating- just start with something simple like quinoa and barley (I use as a substitute for white rice in any recipe and/or add it to my bread)- they are super healthy and easy to incorporate into your everyday diet. Chef Brad also has a ton of free recipes on his website here. I will be tuning out for a month or two as we get moved and resettled, so get some new recipes from Chef Brad in the meantime...

I had to try this recipe from his show- Rosemary Flatbread. It was really easy to do and tasted amazing. I don't have spelt so I just used my regular whole wheat bread dough. I sliced it in half and made favorite sandwich: Avocado Bacon Ranch & Tomato. It was so delicious with this bread. It would also make a fabulous pizza crust.

Rosemary Flatbread

1 batch whole wheat bread dough (or any rising dough)

Olive Oil

Rosemary (I used dried and it was great)
Sea Salt

Simply roll out the dough onto a round pan and let sit until risen (about 20 minutes). Poke holes in the dough with your fingers. Spread a generous amount of olive oil over dough filling the holes. Sprinkle the top with rosemary and sea salt.

Bake at 500 degrees for 7-8 minutes or until golden brown.

Avocado Bacon Ranch Sandwich

Avocado sliced or mashed

Cheese

Bacon, cooked (or bacon bits)

Tomato sliced

Ranch dressing

Sprouts, lettuce, etc...

Whole wheat bread

Spread bread with ranch dressing then a layer of avocado. Add bacon, tomato, cheese, lettuce and additional toppings. Also tastes great with toasted bread.

BEST Blueberry Muffins!

I have tried DOZENS of blueberry muffin recipes over the years hunting for the perfect muffin. Most of the ones I tried had the consistency of a  biscuit but I prefer cakelike bakery muffins.

Some passed the white flour test but failed miserably when I substituted whole wheat flour. I almost gave up on the possibility of making a delicious 100% whole wheat blueberry muffin, but I'm glad I persevered.

I am happy to say that I have FINALLY found the PERFECT Blueberry Muffin recipe!

And, Yes! It tastes just as delicious when using 100% whole wheat flour!

(top image is white flour, right is whole wheat).

So where did this elusive recipe come from? It originated from a blueberry white chip muffin recipe from http://verybestbaking.com/ but of course I had to modify it to suit my specifications... Here is the modified recipe:

BEST Blueberry Muffins!

2 cups freshly ground whole wheat flour

1/2 cup organic sugar

1/4 cup organic brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter softened

1 teaspoon vanilla

1 egg
1 cup milk

Zest of one lemon (1 1/2 teaspoons)

1 1/2 to 2 cups blueberries

Walnuts, optional

Streusel Topping

1/3 cup organic brown sugar (or 1-2 tablespoons of honey)

1/3 cup oats (optional)

1/4 cup flour

1/4 teaspoon cinnamon

3 tablespoons butter

Preheat oven to 375 degrees. Line or oil muffin cups (12 to 18).

Cream sugars with butter then stir in vanilla, egg and lemon zest (do not omit zest it adds great flavor). Mix dry ingredients and stir with wet alternately with milk. (I like to add dry ingredients right on top of the wet and just mix it with a fork a little before incorporating into the wet- saves an extra bowl...)

Fold in blueberries and walnuts if desired. Spoon into muffin pans filling 3/4 full. Sprinkle with Streusel Topping. Oats are optional in the topping (pictured in the whole wheat version) and I find it easier to mix with a fork if the butter is at room temperature.

Bake for 22 to 25 minutes. Cool in pan for 5 minutes before transferring to cooling rack.

*I highly recommend using freshly ground whole wheat flour. If you use store bought whole wheat flour you should definitely use King Arthur brand, it's the only one I've used that resembles fresh ground whole wheat.

*You can also use 1/2 cup of honey instead of both sugars. And use 1 to 2 tablespoons of honey in place of sugar for the topping. The flavor and texture isn't quite as rich, but it still works. 

Chipotle style burritos: Black Beans, Cilantro Lime Rice, Pico de Gallo & Guacamole

I think I've mentioned before how much I LOVE Chipotle. Sadly, we don't have one near us, so the only time we get to indulge ourselves is when we travel. SO we like to make our own version at home. I am pretty close on everything except the chicken- I am not willing to spend the time to figure out those complex flavors, so for now I just go with grilled chicken marinated with a little lime juice and montreal seasoning or zesty italian dressing.

The cilantro lime rice recipe I posted previously here http://ldsbaker.blogspot.com/2010/10/cilantro-lime-rice-with-black-beans.html  the image shown is with barley, but you can also use white rice (pictured above). I also added a little chopped green onion to the version shown above.

Black beans...Squeeze the juice of one lime, stir in some salt, cilantro and cumin to flavor your beans. See below for simple instructions on cooking these in the pressure cooker- takes only 30 minutes!

Simple Pico de Gallo: This is my simply "wimpy" version of pico de gallo- simply chop a bunch of tomatoes, some green onions (including white part), cilantro and juice of one lime. Refrigerate until ready to use.

Guacamole: I never measure these spices, just add a bit here and there until you reach the flavor your tastebuds desire... 1-2 ripe avocados, salt, pepper, fresh lemon or lime juice, garlic powder, diced tomatoes, cilantro.

Serve in warmed tortilla with or without grilled chicken.

Cooking Black Beans in Pressure Cooker:

I have been asked a few times how to cook beans in a pressure cooker. It is really simple. I just take 2 cups of dried beans- sort and rinse, (no soaking necessary) add to pressure cooker and fill with water to the 2/3 full line. Turn stove on medium high and as soon as you hear the whistle, turn it down a bit so that it still whistles softly but isn't steaming it's top off. Continue cooking for 20 minutes. Turn off the heat and let it sit on the burner while you prepare the rest of your food. I, as you know, am impatient and if I need them fast, I use a fork or knife to lift the release valve and let the excess steam out. Once the steam is all out you can open it, rinse the beans and eat.

Fresh cooked beans have a different flavor so you may find that you need to salt them, although after time you'll get used to not having so much salt on them. There is a great chart about how long to cook different types of beans at this website http://www.fabulousfoods.com/articles/27942/how-to-cook-beans-in-a-pressure-cooker

Enjoy!

Bacon Ranch Potato Salad

I have never liked potato salad. Ever. Until last summer... I have mentioned before (more than once I'm sure) my general dislike for mayo-based dishes and most potato salads are smothered with mayo or mustard, not to mention pickles.

This version of potato salad is light on mayo and heavy on flavor and is just as good (in fact I think better) warm as it is cold. And the only thing that makes it better is to stir in fresh sweet white corn.


Bacon Ranch Potato Salad

2 lbs red potatoes unpeeled or Idaho potatoes, peeled
1/4 cup mayo
1/4 cup sour cream
2 green onions chopped, including white part
Juice of 1/2 lemon
1/4 cup milk
Salt & Pepper to taste
4 slices bacon, cooked and crumbled (or real bacon bits)
Sweet white corn (optional)
1 tablespoon dry ranch dressing mix

Wash potatoes and slice into 1/2 inch chunks. Cover potatoes with water and boil until tender, about 10 minutes.

Mix mayo, sour cream, green onions, lemon juice, milk and ranch dressing mix in a large bowl.

Drain potatoes and let cool 5-10 minutes. Add to ranch mixture and toss with bacon and corn if desired. Serve warm or cold.