My fabulous homemade potato salad

6 Red potatoes, boiled, peeled and cubed

3 tsp pickle relish

1 sm onion, finely chopped

3 stalk celery , finely chopped

2 tbsp vinegar

4 tbsp oil

1 tsp salt

1/4 tsp pepper

1/2 tbs sugar

2/3 cup mayo

Combine potatoes, relish, onion and celery in a large bowl.

Blend well the vinegar, oil, salt, pepper and sugar, then mayo

Pour over potato mix and refrigerate.

KFC cole slaw

No joke it tastes the same!

The quick version:

1 bag coleslaw mix-regular size

family size bags need about 1 1/2 of the dressing

Dressing:

1/3 cup sugar

1/2 tsp salt

1/8 tsp pepper

1/4 cup milk

1/2 cup mayo

1/4 cup buttermilk (reg milk works fine also)

1 1/2 tbsp white vinegar

2 1/2 tbs lemon juice

Mix it all and pour on coleslaw mix and refrigerate several hours before using.

Sour cream chocolate chip cake

Sour Cream-Chocolate Chip Cake

Cake:

3 cups cake flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

2 cups sugar

1 cup canola oil

2 teaspoons vanilla extract

1 cup sour cream

1 1/2 cups semisweet chocolate chips (I used Milk Chocolate)

Glaze

1/3 cup heavy whipping cream

1/4 cup unsalted butter, cut up

2 tablespoons corn syrup

1 cup bittersweet chocolate chips

Garnish

2 cups semisweet chocolate chips ( I used a chocolate bar)

1. Heat oven to 350 F. Spray 9 1/2 - or 10 inch tube pan with fixed bottom and 3 3/4-inch-highsides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

3. In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

4. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetreates chocolate chip, test another spot.)

5. Cool in pan on wire rack 15 minutes invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

6. Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

7. With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.)

Homemade Chalupa's

Homemade Chalupas

• 4 c. flour
• 1 1/2 t. salt
• 2 t. baking powder
• 1/2 c. evaporated milk
• 1 c. water
• 3 t. oil
• Additional oil for frying

1. In a large bowl, combine the flour, salt and baking powder. Add the evaporated milk, water and 3 t. oil. Stir until combined then form into a ball with hands. Knead for 2 minutes and let rest at least 15 minutes. You can make this ahead of time and then leave the dough in the refrigerator until dinner time. Just let it come to room temperature before rolling.

2. Divide dough into 8-10 pieces and roll out into circles the size of taco-sized tortillas. While rolling out the dough, heat an inch of oil in a small skillet.

3. Add the dough to the hot oil one at a time. Cook until brown and crispy, about 3 minutes per side. Fill with desired taco fillings and enjoy!