Some tasty Easter leftovers
by Goliad Cooks! by Darlene Montague
May 03, 2014 | 349 views | 0 0 comments | 7 7 recommendations | email to a friend | print
This has been the week of leftovers. Our Easter ham was pretty large and I’ve been trying to use it up. I’ve been making things like scalloped potatoes with ham, fried ham and eggs, ham salad sandwiches, and my favorite, cold ham with potato salad. The ham bone is now in the freezer waiting to be a part of pea soup or navy beans.

I’m passing along this potato salad recipe I “stole” from H-E-B. I usually don’t buy their expensive “cooking demonstration” items, but they were having a BOGOF, so I splurged and bought the jalapeno pepper dip after tasting this potato salad. The dip is pretty spicy, so add it gradually to your taste so it doesn’t overwhelm you. Since Bil does not touch potato salad, I scaled the recipe way down for just me and added some sour cream to cut down on the mayonnaise.

I know I said I was going to back off on dessert recipes, but here is one I made to take to a function last week. I had tasted it ages ago and had forgotten about it. You know me well enough to know I don’t buy Cool Whip, as a rule, as it is just made of oil and chemicals, but this dessert was a last minute throw together. When people taste it, it takes them awhile to figure out what adds the crunch.

Spicy Jalapeno Potato Salad


• 3-5 lbs. red potatoes, cooked and cubed

• 7-10 slices bacon, cooked and crumbled

• 1 jar Robert Reserve jalapeno pepper dip

• 1½ cups mayo

• 5-6 green onions, chopped

• 1 cup chopped cilantro

• salt and pepper to taste


• Put the cooled cooked potatoes in a large bowl and add remaining ingredients.

• Stir until well mixed and refrigerate until well chilled.

Cook’s notes: I used this ingredient list as a guide and made it according to my taste. I didn’t measure anything. I used a combination of mayo, Miracle Whip and sour cream. Add the jalapeno dip gradually as it really has a kick to it. Next time I’m going to add grated cheddar cheese too. This jalapeno dip would also be good on a grilled hamburger.

Pineapple Pretzel Salad


• 2 cups broken pretzels

• ½ cup sugar

• 1 stick (1/2 cup) butter, melted

• 1 8-oz. pkg. cream cheese, softened

• 1/2 cup powdered sugar

• 1 20-oz. can crushed pineapple, well drained

• 1 8-oz. carton Cool Whip


• Preheat oven to 400 degrees.

• In a mixing bowl stir together the pretzels, melted butter and sugar.

• Stir until pretzels are well coated.

• Pour mixture onto a 9×13 shallow cookie sheet or baking pan lined with foil.

• Bake the pretzels about 7 -9 minutes.

• Set aside and let the pretzels cool completely.

• When cool, break pretzels apart and set aside until salad is ready to serve.

• In a mixing bowl, blend the cream cheese and powdered sugar together using an electric mixer.

• Add the drained crushed pineapple and mix until combined.

• Fold in the Cool Whip.

• Chill until ready to serve.

• Just before serving, mix half the candied pretzels into the salad and use the remaining pretzels on top for garnish.

Cook’s notes: Do not add the pretzels early as they get soggy and trust me, that is not a good thing. Next time I’m going to throw in some coconut and chopped maraschino cherries too. This salad does not keep well as it loses its crunch, so eat up while it is fresh.
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