Razzle Dazzle Potato Salad Food

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

RAZZLE DAZZLE POTATO SALAD

Steps:

• Boil peeled and cubed potatoes until fork tender.
• While potatoes are boiling, boil eggs until hard boiled.
• In large bowl mix all other ingredients.
• When potatoes and eggs are done add to mixture and stir very well.
• Cover and refrigerate overnight so that flavors infuse.

RAZZLE DAZZLE BERRY TRIFLE

Steps:

• Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
• Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
• Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.

RAZZLE-DAZZLE BERRY SALAD

Steps:

• Add all ingredients to medium bowl; toss to coat.

RAZZLE DAZZLE TORTE

Steps:

• Preheat oven 350 degrees.
• Line 2 9" pans with parchment paper and spray with baking spray.
• Combine flour, salt and baking powder. Set aside.
• Cream butter and sugar until creamy.
• Add eggs one at time beating well after each addition.
• Add the flour mixture and beat on low speed only until mixed in! DO NOT OVER BEAT!
• Pour in milk and again only beat until mixed inches.
• Fold in pecans.
• Pour batter into prepared pans.
• Combine ingredients for the raspberry swirl.
• Pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
• Bake 35 minutes. Cool 10 minutes.
• Turn out cakes onto cooling racks, remove parchment paper and cool completely.
• While cake is cooling mix together the ingredients for the filling.
• Cut each layer in half (I use dental floss to make the cut).
• Put 1/3 of the filling between each layer.
• Whisk together the ingredients for the glaze.
• Pour onto top layer.
• Optional - Garnish with pecan halves and fresh raspberries and dollops of whipped cream.