Potato Salad - extremly good

4 cups diced cooked potaotes

6 diced hard-cooked eggs

1/2 cup diced celery

1/4 cup sweet pickles chopped finely plus 1 Tablespoon sweet pickle juice

1 Tablespoon finely chopped onion

2 Tablespoons apple cider vinegar (Use the vinegar that has the sediment at the bottom of the bottle)

3/4 teaspoon salt

3/4 cup mayonnaise

  Put pototoes on bowl, pour vinegar over while it is still warm.  ( this is the secret to a great potato salad.)   Add eggs and celery.   In separate bowl combine rest ingredients well.  Then blend with the potatoes.  Chill.  May sprinkle with a bit of Paparika and garnish with sliced hard cooked eggs too. 

  Hint:  some say to use  pickle relish, but I find the chopped sweet pickles have a better flavor. 

serves 6. 

Gluten free chocolate cream filled cookies

Ingredients: makes 15 cookies
1 cup sugar
1 egg
1/2 cup butter softened
1 teaspoon vanilla
1/2 cup cocoa sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 cups gf baking blend
1 cup buttermilk
1/2 teapoon xanthan gum

Filling:
3/4 cup butter softened
1 cup confectioner's sugar sifted
1 1/2 cups marshmellow cream
2 teaspoons vanilla
1/4 teaspoon salt

1 Preheat oven to 375
2 With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl mix the cocoa, baking soda, salt, xanthan gum, gf flour, then blend with buttermilk into the creamed mixyure.
3 Drop batter by the heaping tablespoon onto greased baking sheets and bake 7-9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini cakes.
4 To make the filling mix together all ingredients well.
5 To assemble, sandwich put a heaping tablespoon of the cream mixture between two cakes, dividing cream evenly between the 15 mini cakes

Nutrients per cookie
354 calories, 4g protien, 50g carbohydrates, 1g fiber, 16g fat, 56mg cholestrol, 240mg sodium