Last-picnic-of-the-year Potato Salad

For those of you who are not quite ready for soups and casseroles, here is a yummy potato salad recipe


5-6 medium red potatoes
1/2 medium sweet onion
1 large dill pickle
2 hard-boiled eggs
1 cup mayonaise
2 TBS sugar
1 TBS apple cider vinegar
1 tsp prepared horseradish
1 tsp prepared yellow mustard
1 tsp dried or fresh dill
cracked black pepper and seasoned salt to taste

The day before or the morning of bake potatoes in 350 degree oven until you can feel them give when you squeeze them or they can be easily pierced with a fork.  Be careful not to over bake them.  Also hard boil the eggs then cool both eggs and potatoes in the fridge until completely cool. 

Cut away potato peel (optional), cube potatoes into 1/2 inch cubes and put into large mixing bowl.  Dice onion, eggs and  pickle and add to potatoes.  In a small bowl combine mayo, vinegar, sugar, horseradish, mustard and dill; stir until sugar is completely dissolved.  Fold sauce into spuds gently with a spatula then salt and pepper to taste.

cover and refrigerate at least one hour before serving

Apple Zucchini Bread

I don't know about you but year after year of too much zucchini has left me a little burnt out on regular old zucchini bread so this year I have experimented a little and come up with a couple of new (picky-eater-approved) zucchini bread recipes.  The first is an Apple zucchini bread.  This bread is moist, flavorful and easy to make and eat!

Ingredients

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1 cup oatmeal
• 3 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 5 eggs
• 1 cup unsweetened apple sauce
• ½ cup vegetable oil
• 1 cup white sugar
• 1 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 2 cups grated granny smith apple
• 1 cup walnuts (optional)

Directions

1. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and apples.
2. Transfer to three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.