Holy Barbecue, Batman – Scotti’s Potato Salad and Cupcake Recipe

Since we’re heading into a serious eating holiday weekend, Scotti thought she’d share a couple of barbecue worthy recipes:

Scotti’s Old Fashioned Potato Salad

Ingredients

5-7 large Russet potatoes

½ cup chopped celery

½ cup chopped sweet onion

½  cup chopped dill pickle

¼  teaspoon paprika

¼ cup of chopped red or green bell pepper

1 tablespoon prepared mustard

½ – 2/3 cup mayonnaise

1/3 cup dill pickle juice

2-3 cloves of fresh garlic chopped

Salt & pepper to taste

Directions

Bring a large pot of salted water to a boil. Add whole potatoes and chopped garlic – cook until tender but still firm, about 20 minutes. Drain, cool, peel and chop. (You can discard the garlic or leave it in, your choice).

In a large bowl, combine the potatoes, celery, onion, dill pickle, and bell pepper. In a separate bowl, mix the mayo, dill pickle juice, mustard, and salt and pepper. Blend mayo mixture until it is slightly runny and well incorporated. Pour mayo mixture over potato mixture and fold well so that potatoes are well coated. Sprinkle with paprika, then refrigerate until chilled (at least two hours). Serve with your favorite barbecue dishes.

Scotti’s Sourcreme Chocolate Cupcakes

Ingredients:

½ C boiling water

¼ C butter

1 C granulated sugar

¼ C unsweetened cocoa powder

1½ C all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp soda

1 egg, beaten

½ C sour cream

1 tsp vanilla extract

1 tsp black cherry extract

Directions:

In a mixing bowl, combine boiling water, butter, sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.

In another bowl, combine the flour, salt, baking powder, and baking soda.

In a small bowl, whisk together the egg, sour cream, vanilla, cherry extract.

Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture until fully integrated but don’t over-mix. Fill greased and lightly floured cupcake cups about 2/3 full. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Cool for 5-10 minutes, then remove from the pan and cool completely before icing with your favorite frosting.

Stay safe, eat some good food, and have a great weekend.

Annie

   Coffee & Crimewhere cooking and crime come together.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.