Cucumber Salad?


creamy cucumber salad

Creamy cucumber salad is one of our favorite summer side dishes. The sour cream dressing and fresh dill are a perfect compliment to the crisp cucumbers.

It’s great for picnics and grilling – or simply using up the bounty of summer cukes! The prep work takes just a few minutes, and it can be made ahead.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 16 servings 1x
  • Category: side dish



  • 8 cups sliced cucumbers
  • 2 teaspoons salt
  • 1 cup sour cream
  • 3 tablespoons cider vinegar
  • 3 tablespoons chopped fresh dill weed or 3 teaspoons dried dill weed
  • 1 teaspoon granulated sugar
  • black pepper to taste


  1. Thinly slice the cucumbers and toss with salt in a colander. Allow to drain for about 30 to 60 minutes.
  2. To make the creamy dressing, mix together the sour cream, vinegar, dill, sugar, and black pepper in a small bowl.
  3. Combine the cucumbers (and onions, if using) and sour cream dressing in a large bowl. Toss gently to coat the cucumbers with the dressing. Add extra salt and pepper to taste, if desired.
  4. Serve immediately, or hold up to 4 hours in the refrigerator. Stir well before serving and refrigerate any leftovers.
  5. The salad will keep a few days in the refrigerator, but more water will separate from the cucumbers with longer storage.
C is for Cookie, and for Christmas!

C is for Cookie, and for Christmas!

Well, we’re down to the wire, folks!

With Christmas less than 36 hours away, are you ready?!

For those of us that may be running out of Christmas Magic, we found these amazing last minute Christmas Cookie recipes from our friends over at The Oregonian to help you out! Click on the photo below and happy baking!

May your holidays be filled with lots of love and laughter!


The Mamma Bear

Do we smell pie? ?

Do we smell pie? ?

With the fall season officially kicking off this weekend and the weather starting to cool, we have one thing on our mind. Apple. Pie. Because let’s be honest, is there anything better than a fresh warm apple pie in the fall? We don’t think so!

Not only is apple pie a fall staple, but it’s also super easy to make!


You will need: 

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 large egg white
Additional sugar

Time to Create!

1. In a small bowl, combine the sugars, flour and spices and then set aside. In a large bowl, toss cut apples with lemon juice. Add sugar mixture from small bowl and toss to coat.

2. Line a 9-in. pie plate with bottom crust and trim even with edge.

3. Fill with apple mixture and then add dots of butter

4. Roll remaining crust out to fit top of pie and place over filling

5. Trim, seal and flute (press to make look fancy) the edges, then cut slits in the top crust and don’t be afraid to get creative!

6. Beat egg white until foamy and brush over crust.

7. Sprinkle sugar on top, cover the edges loosely with foil, and pop your pie in the oven!

8. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.

9. Cool on a wire rack.

Finally, cut that pie and enjoy!

Do you have a favorite recipe that screams “fall”?! Let us know for a chance to be featured! 

Who loves a good summer salad?

Who loves a good summer salad?

We sure do! With strawberry season coming to a close and a beautiful weekend on the horizon, we’re getting our fill of strawberries with this quick and easy salad from Well Plated!

Consider this recipe, and most salad recipes, more of an outline of the best route to take your tastebuds to flavortown instead of strict directions.

These ingredients will make an awesome Spinach Strawberry Salad as is, but you can always switch things up by adding a protein like chicken or salmon, and even switching out the fruit for something like blueberries or mandarin oranges!.

First thing’s first. You’ll need spinach. Spinach and strawberries are classic together and an excellent choice. For a twist, try using a blend of half locally grown micro-greens and half spinach.

Next, Strawberries! Buy the juiciest looking ones you can find. If your town has a local farmer’s market, head there first to check out their selection!

Get some crunch in there with toasted almonds or chopped walnuts! Erin says “whatever nuts you choose, be absolutely sure to toast them first—it makes them crisp and 1,000x more flavorful”.

Then comes the feta. Don’t you just love feta?! The key to a truly satisfying trip to tastebud heaven is to add a touch of creaminess, and feta is the guy for the job.

To give your salad a little bite to keep it from being too sweet, add in some red onion. Erin’s RED ONION TIP: “When you are using red onions raw like in this Spinach Strawberry Salad recipe, soak them in water first. This preserves the onions’ flavor but removes the harsh (and stubbornly lingering) aftertaste.”

I know what you’re thinking now, what about the dressing?!

Whether you’re a Panera Bread aficionado and need to have a Honey Poppy Seed Dressing, or you’re more of a Lemon and Olive Oil kinda person, this salad goes with almost anything. Get creative in that kitchen and see what you come up with, maybe you’ll find your new favorite dressing!

Have a happy Friday, folks!  A weekend spent with loved ones is a weekend well spent and it starts NOW!


Tips and Tricks for an Easy Memorial Day Weekend BBQ

Tips and Tricks for an Easy Memorial Day Weekend BBQ

Well, it’s almost here! The unofficial kick off to summer… Memorial Day Weekend!

If you’re like us, you love a good BBQ and always have the intent of keeping it simple with a few dozen burgers on the grill, but then the reality of hosting sets in. Kick the long and tedious menu and enjoy yourself! These easy BBQ tips and tricks will help you keep your sanity, and a drink in your hand, while you enjoy some fun in the sun with your friends and family.

Keep the menu simple.
All you really need is an appetizer/snack, a main protein, a veggie or fruit based side, a starchy side and one or two desserts. While the intent to go full on Martha Stewart is admirable, 9 times out of 10, no one will notice if the pasta salad is store bought instead of homemade.

Don’t be afraid to ask for help.
Employ the help of your friends and family by making it a potluck! Tell them you’ll take care of the main dish, but ask them to contribute a side, app, or dessert!

Get Creative!
If you’re looking for a “Pinterest-y” way to serve drinks, grab a few long window boxes from your local hardware store and fill them with ice. This gives people a place to keep their drinks cold, and the holes on the bottom of the boxes will drain them for you!

Most importantly of all, have fun!
The whole point of hosting a cookout is to get your favorite people in the same place to enjoy each other’s company, eat some good food, and make some memories. Don’t fret over every little detail. Just make some plans, light the grill, and enjoy!

Summer Corn Salad

Summer Corn Salad

12 ears of corn grilled
1 block of feta chopped
4-5 plum tomatos chopped
1 small jar of capers
Olive oil
Red wine vinegar

You can serve warm and it’s delicious!


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