A Thyme to Eat

NOTE: I made this potato salad for a large BBQ dinner which easily serve 8+ people as a side dish. For a smaller batch, simply cut every ingredient in half . INGREDIENTS: -Two (2-3 lb) bags of golden baby potatoes -2 cloves garlic, minced -1 cup green onions, chopped -2 tbsp lemon zest -2 tsp dijon mustard -1/2 cup freshly squeezed lemon juice (about 4-5 large lemons) -10 tbsp olive oil -Salt/pepper INSTRUCTIONS: 1. For the dressing, mix olive oil, garlic, lemon zest, lemon juice, dijon mustard, salt & pepper in a large jar and shake to combine. (or any container with a lid) 2. Cut potatoes into hearty 1 inch bite size pieces (I quartered mine). Boil a large pot of salted water & cook potatoes until they are fork tender but not too soft because they will continue to cook afterwards.  (I did this step in 2 equal batches of potatoes with the doubled recipe, if you cut the recipe in half just do this step once)  3. Drain potatoes. Whi

IMPORTANT: This dessert needs to freeze (at least 3 hours) before serving!! So plan ahead and allow enough time for these to set up before serving them :) INGREDIENTS: -1 package regular Oreos -1 (14oz) can sweetened condensed milk -1 cup heavy whipping cream -1 package cream cheese -1/4 cup butter, melted -2 tbsp granulated sugar -1 tsp vanilla extract INSTRUCTIONS: 1. Crush 10 Oreos by hand in a plastic bag and set aside. Put the rest of the Oreos in food processor (I used a blender & did the cookies in 2 batches because I don't have a food processor) & crush them into fine crumbs. 2. Combine oreo crumbs with melted butter. Spread about a half of the crumbs into the bottom of a 8x8 baking dish & press into a firm layer. Save other half of crumbs for later. 3. In large bowl, whip heaving whipping cream until it's stiff (like whipped cream). I did this by hand, yes by hand, with a whisk & even though it took awhile, it