Shirlene's Spicy Potato Salad

My dear dog park friend Shirlene Olsen made this salad and brought me some. It was so good that I needed to include the recipe here. She originally got if from the Harmon's "Food for Thought" -summer edition 2015 magazine. Feeds 6-8 people. Including setting time, takes about 2:30.

Ingredients:
 3 lbs small red potatoes, diced large, skin on
1 cup ranch dressing
1 cup sour cream
2 chipotle peppers, minced
1 T adobe sauce
1/2 cup red onion, chopped fine
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
3/4 cup parsley, chopped
salt and pepper to taste

Place potatoes in a large pan and cover with water by 1". Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook just until potatoes can be pierced with a fork (10-15 minutes), then drain.

Place remaining ingredients in a large bowl and stir to evenly mix. Add potatoes and toss to combine.

Refrigerate for at least 2 hours prior to serving.

Stephanie's Cheeseball Recipe

My friend Steph brought this cheeseball to young women's tonight. The girls had requested cheese and crackers. It was so yummy.
Modified from a recipe on Mel's Kitchen. Makes 2 cheeseballs.

• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 3/4 teaspoons garlic powder
• 1 teaspoon dried oregano or Italian Spices
• 1 teaspoons dried parsley
• ¼ teaspoon pepper
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon hot pepper sauce
• 1/2 cup pecans, finely chopped for rolling

1. Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the kitchen aide or blender), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
2. With lightly greased hands, portion the cheese mixture in half and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.