Poppyseed Dressing

This dressing is amazing!  It's all I eat on my salad's these days!

1/2 cup Sugar (I use 1/4 cup of Truvia Baking Blend)
1 teaspoon grated onion (or 1/4 teaspoon onion powder)
1/2 teaspoon salt
1 cup Canola Oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppyseeds

Mix all ingredients, except the oil, in a blender, or food processor.  Add the oil a little at a time (I do it in 1/3 cup increments), blending really well between batches, until all the oil is added.  (This helps it emulsify better then doing it all at once.)

Chop up some almonds, toasted and sugared over low heat on the stove, for a topping.  We also use pumpkin seeds and cranberries as toppings.  It's so good!

Crockpot Herb Roasted Potatoes

This is a quick and easy side dish!

Crockpot Herb Roasted Potatoes
(Adapted from Robyn)

6 - 7 medium potatoes
1/4 c. water
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. dried parsley
1 tsp. dried minced onion
3 Tbsp. butter

Cut the potatoes into half moons. Place them into a 4-quart crockpot. In a small bowl, mix all the herbs and spices. Add the water to the potatoes and then sprinkle on the seasoning mix. Stir to distribute the spices evenly. Add butter in 4-6 slices/pieces on top of the potatoes. Cover and cook on low for 5-6 hours.