Servings: 12

You’ll need:
5 lbs. med. russet potatoes, peeled and cut in half
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1-1/2 cup Miracle Whip salad dressing
1/4 cup low fat milk
3 Tbsp. yellow mustard
2 tsp. paprika
Salt and pepper to taste
1 bunch green onions, cleaned and sliced to fill 3/4 cup
1 bunch radishes, cleaned, sliced and chopped to fill 1 cup
6-7 large eggs, hard-boiled, cooled, peeled and sliced (saving two sliced eggs for optional garnish later)

Put eggs in a sealed container and refrigerate, until ready to use.

In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 15 minutes, until fork tender, but still firm in center (do not over-cook potatoes).

Meanwhile, in a large bowl blend Miracle Whip, milk, mustard and 1 tsp. paprika, until smooth. This dressing should be creamy, but not too thin. Add salt and pepper to taste.

Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to the dressing, folding carefully with a large spatula or spoon.

Add five sliced eggs, sliced green onions and radishes and blend well. Layer the last (optional) one or two sliced hard-boiled eggs on top of the potato salad for a nice presentation. Sprinkle the remaining paprika powder on top. Cover and chill well, overnight works best, until flavors can blend.

Karen’s Note: This is a surprisingly Great Tasting Potato Salad, without sweet relish or any chopped celery. The radishes and green onions add so much great flavor to this Great Tasting Potato Salad and both my picky potato eater men in our house said to me, “This potato salad tastes great!”, therefore I named it Great Tasting Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirlion Steaks.

Servings: 6

You’ll need:
2 lbs. Russet potatoes, peeled and cubed
4-5 radishes, trimmed, chopped and quartered
4 Tbsp. light butter
1/2 cup low fat 1% milk
2 Tbsp. garlic powder
1 Tbsp. salt

Place potatoes and radishes in a large saucepan or Dutch oven. Completely cover vegetables with cold water and add 1-1/2 tsp. of the salt and 1 Tbsp. garlic powder. Bring water to a full boil. Reduce heat to medium/high and cook, uncovered, 20-22 minutes, until vegetables are fork tender. Drain in a large colander and return to pan. Add light butter and the remaining garlic powder, salt and milk and mash with a potato masher or a chef’s boat motor.

​Karen’s Note: Radish Mashed Potatoes are a great side dish to serve with any meat dish (even barbecue chicken or steaks). The radishes add bits of peppery flavor to this new Mashed Potato recipe.

Servings: 36 (makes approx. 72 cookies ~ serving size: 2 cookies)

You’ll need:
2-1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 large bananas, mashed
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
1/3 cup flaked coconut
1/2 cup craisins
1/4 cup Splenda for baking
1/2 cup sugar
2 large eggs
Non-stick buttery cooking spray

Preheat oven to 350 degrees F. Spray non-stick cooking spray on top of 2 large cookie baking sheets (these cookie sheets will be used at least two times each).

In a medium bowl, combine and stir together flour, salt, baking powder and baking soda and set aside.

Using an electric mixer, combine mashed bananas, applesauce, canola oil and sugar/s on medium speed until completely mixed. Add eggs and mix thoroughly, stopping to scape down the sides with a rubber or silicone spatula. Add flour mixture and beat well on medium speed. Then stir in the flaked coconut and craisins with the spatula, until fully incorporated into cookie mixture.

Spray non-stick cooking spray on two tablesppons. Use the tablespoons to scoop up and drop cookies, about 1 inch apart onto the prepared cookie sheets in order to fill about 18 cookies on each sheet.

Bake about 15-20 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, lift up gently and place banana shortbread (cookies) on a cooling rack.

After completely cooled place Banana Shortbread (Cookies) on a plate or store in a tightly sealed plastic container. Refrigerate remaining cookies if not eaten within 24-48 hours.

​Karen’s Note: Serve portions of no more than 2 cookies per person. This recipe can be doubled. For lighter cookies, egg substitute or egg whites can be used in place of whole eggs and Splenda for baking can be used in place of sugar, just use half  called for or about `1/3 cup.