summer school fruit kabobs & fruit dip...

this sunday for dinner i decided to let my kids assemble the fruit skewers. not only did it keep them out from under my feet, but they were so excited to have a job! after i prepared all the fruit in seperate bowls & put them on the table with the skewers, my 6 year old said-- mom, this is just like at school making patterns. he was so right. i told the kids to make different patterns with the fruit & them tell me what the pattern was. it was both fun & yummy! so let your kids make some "pattern kabobs" & serve them with this yummy dip! everyone will enjoy it!

{picture courtesy of flickr}

{cinnamon & lime fruit dip}

1- 8oz. package softened cream cheese

1 can sweetened condensed milk

1 TBSP brown sugar

zest & juice of 1 lime

1 tsp vanilla

2 tsp cinnamon

beat together cream cheese & sweetened condensed milk until light & fluffy. add all remaining ingredients. whip until combined. chill at least 4 hours, made a day ahead.

pickles or pickle-less??????

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!

{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped

~Dressing~

2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.