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Red Skinned Potato Salad

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I’m guessing some people out there have an abundance of boiled eggs (probably in a multitude of pretty colors!) left over from Easter. Either you’re planning to eat plain eggs for the next week, or you’re searching for some recipes to use them up. Egg salad is great, but can I suggest something A-MAZING? I submit my red skinned potato salad as a possible contender. I promise it won’t disappoint. We had this at Easter…and there is hardly any left!

Red Skinned Potato Salad

Potato Salad

-1 pound bacon
-3 pounds red potatoes
-6 eggs
-Green onion
-2 stalks of celery
-2 cups mayo
-Salt and pepper


1) Scrub potatoes until clean (don’t you hate that part?? Wish I could get someone to give me clean potatoes).


2) Bring a large pot of water to a boil, add the potatoes and cook 12-15 minutes. Drain and allow potatoes to cool. Chop cooled potatoes (leave skin on…hense the name of the recipe).

3) Cover eggs with cool water and bring water to a boil. Remove the pot from heat, cover with lid, and let eggs stand in water for 15 minutes. Remove from water, peel, and chop the eggs.


4) Cook bacon – drain, cool, and crumble.


5) Chop celery.

6) Put potatoes, eggs, bacon, mayo, celery, and chopped green onions in a large bowl. Mix well. Season with salt and pepper to your liking. Sprinkle more green onions over the top. Place the salad in the fridge for at least 3 hours before serving.

Buffalo Chicken

Something I’m really short on right now is time. I love having homemade dinners, but with a four-week-old baby in the house I can’t spend 40 minutes in the kitchen preparing something. So that’s when I pull out my tried and true easy-peasy recipes. This three ingredient recipe fits the bill and is tasty and versitile enough to eat all the time.

Buffalo Chicken

  • 3 pounds chicken (boneless/skinless)
  • 12 ounces Buffalo wing sauce (found in the BBQ sauce aisle in the grocery store)
  • 1 ounce dry Ranch dressing mix

1) Put chicken, sauce, and dressing mix in a crock-pot and cook on low for 5-6 hours.

2) Shred meat and serve. That’s it.

buffalo chicken

How do I use this wonderful food – you ask? The possibilities are endless…

  • On toasted rolls with blue cheese crumbles
  • On a baked poatato
  • On nachos
  • Over hot noodles
  • Over rice
  • On a homemade pizza

Also, this freezes really well. We can’t eat all three pounds at once so I freeze the cooked meat in small batches then pull them out whenever I want an easy lunch of dinner. Defrost overnight and warm up on the stovetop.



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No Need for Panera – Broccoli Cheddar Soup

broccoli soup

So…it’s come to my attention that not everyone in the world lives near a Panera. Strange. I know. I guess I take for granted that I live in the suburbs of one of the biggest cities in America. Basically any store, restaurant, or service I want is less than a ten minute drive from my house. Not just that, but usually I have four different choices for whatever I want within those ten minutes from my home.

But, in talking with some of my friends who live in other parts of the country. The closest Panera to them is a two-hour drive. Their closest Starbucks is more than four hours.

Yeah…I’d die. DIE. (without a Starbucks, at least)

I’m a huge soup fan so Panera really fits the bill for me. I can eat soup every day. My husband on the other hand…not so much, so I have to sneak away for a bowl now and then. And the cream of the crop — as far as Panera goes — is their Broccoli Cheddar Soup.

Since everyone can’t sneak out for some soup whenever they want like I can, I figured I’d do the next best thing: give you a dynamite recipe for the soup so you don’t have to miss out on anything. The best part? This recipe freezes like a champ so you can make huge batches of it and stow it away for a rainy day.

Broccoli Cheddar Soup

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups cream
  • 2 cups chicken broth
  • 1/4 cup chopped onion
  • 1 1/2 cups chopped broccoli (I use frozen)
  • 1 cup chopped carrots
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon nutmeg (The KEY to excellent broccoli cheddar soup!)

1) In a large pan over medium heat, melt butter. Add flour to melted butter. Whisking like mad.

2) Slowly stir in cream and broth. Add in about 1/3 of a cup at a time and whisk until mixed. Then repeat until all the cream/broth is incorporated. Let the mixture cook over the medium heat only until it begins to simmer, then reduce heat to low and cook for 20 minutes. Whisk every couple of minutes.

3) After 20 minutes add onion, carrots, and broccoli. Continue cooking on low for 10-12 minutes.

4) Add salt, pepper, and cheese. Stir as cheese melts into soup. Remove from heat and add nutmeg. Stir so it’s well combined.


Related Recipes:

Baked Potato Soup

Southwestern Leftover Turkey Soup

Chicken Totellini Soup

Homemade Starbucks Frappucino


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Best. Pie. Ever.

Last year Handsome and I didn’t think about the fact that most eating places are closed on Christmas Eve. I was hosting Christmas day and had tons of cooking to do and didn’t feel like making anything for dinner. We got out of church that evening and then went searching for any place open. After stopping at five different places (all closed) we finally ended up at a Panda Express (and had to eat under the scowls of the workers as they tried to rush us out the door).

So this year we knew we had to think ahead! We planned a wonderful dinner:

Balsamic Tenderloin

Balsamic Tenderloin

Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

Seasoned Brussel Sprouts

Seasoned Brussel Sprouts

Corn Casserole

Corn Casserole

Now, after all that goodness it wasn’t like we needed dessert, but a holiday meal isn’t complete in my book without one. But after all that cooking (and still making things in advance for Christmas day) I had in mind something delicious, but easy.  Nutella pie fit the bill. No baking. No effort. Almost no time spent making it.

Nutella Pie


  • 1 (13 ounce) jar of Nutella20121224_202709
  • 1 (8 ounce) bar cream cheese (softened)
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla
  • 5 tablespoons white sugar
  • 24 oreos
  • 1/3 cup melted butter




1)      Put a metal bowl and electric beaters into the freezer (in preparation for making your own whipped cream). Make sure the bowl and beaters spend 15-20 minutes in the freezer.

2)      Run the oreo cookies through a food processor or crush them finely. Mix oreo crumbs with the melted butter and press into a 9 inch pie pan. This makes the crust. (you can use a premade crust of your choosing too, but I think making it yourself makes it taste ten times better)

3)      Take metal bowl and beaters out of freezer. Add the heavy whipping cream and beat on high. As peaks form add the vanilla and slowly add in the sugar. Beat until the mixture turns into a thick cream (think cool whip – in fact, you can use cool whip instead, but I promise making your own whipped cream makes all the difference).

4)      In another bowl mix the Nutella and cream cheese until well blended, and then fold in 80% of your homemade whipped cream. Spread this mixture into the pie pan. Cover the top with the rest of the whipped cream and stow in the fridge.

5)      Refrigerate overnight. Eat. Be amazed.


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Homemade Starbucks Frappuccino

If you’ve visited my facebook page or my twitter you know I’m a self-admitting Starbucks addict. There is something magical about cozying up with their white mocha on a cool night, or relaxing with a caramel frap on a lazy summer day. There’s only one problem…

A Starbucks addiction can be expensive.

So, in an effort to be more frugal, Handsome and I cut out going to ‘bucks and just started buying the bottled frappuccinos from the grocery store. Delicious, but at $6.00 for four of them, I figured we could do better.

And I did! I learned how to make them at home. Taking us from  $1.50 a serving to around 35 cents a serving. Not too shabby!

Homemade Starbucks Frappuccino



  • 10 cups of your favorite fresh brewed coffee (Starbucks House Blend brewed at home is the closest to taste)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup french vanilla coffee creamer (I use international delight, but I’ve been told that using Baily’s brand gives a richer mocha taste)
  • 1/4 – 1/2 cup chocolate syrup (depending on your chocolate desire – we’re a half cup or more family)
  • 2 teaspoons vanilla extract



1) In a large pitcher (I use the kind with a locking lid that you can shake!) put the brown sugar, white sugar, syrup, and vanilla. Let it pile on the bottom.

2) When coffee is done brewing, pour it right into the pitcher (nice and hot!). Stir/shake the pitcher to mix. Because the coffee is hot the sugar will dissolve.

3) Add creamer, stirring.

4) Put the pitcher in the fridge for at least 3 hours, overnight is best.

In the morning your frap is ready to pour and go! All for about 15 seconds worth of effort and with ingredients you most likely have already in your kitchen.


Like this recipe? You might also like:


Starbucks Pumpkin Scones

Super Chocolatey Pumpkin Muffins  

White Chocolate Cranberry Scones

Eggnog French Toast


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Cheater Apple Dumplings

Recently someone asked me why I haven’t been posting as many recipes lately. Simply put: I lost the USB cord for my camera so it made posting photos impossible. And to add insult to injury, I didn’t own a smartphone so it’s not like I could snap pictures that way either.

*enter Twilight Zone music*

FEAR NOT! I took the plunge and joined the world of smartphones this weekend so now recipes (and probably many more unnecessary pictures) can grace the blog again.

Why not start back with a recipe to end all recipes. Oh, believe me, these are THAT good. Now, before you let your eyes wander downward just listen. The ingredients may strike you as weird, but trust me. In the one fifteen months I’ve been blogging recipes — I’ve yet to steer you wrong!

Big Fat Cheater Apple Dumpling

1 large Granny Smith apple

1 (10 ounce) can refrigerated crescent roll dough

1 cup butter

1 1/2 cups white sugar

1 teaspoon ground cinnamon

1 (12 ounce) can Mountain Dew


1) Set the oven to 350 degrees.

2) Cut your apple into eight wedges, removing core and peeling. Wrap each apple chunk in a triangle of crescent dough. Place all eight dough wrapped apple chunks in a large baking pan.

3) Melt butter in a pot over medium heat. Stir constantly. Once butter is melted add the cinnamon and sugar. The mixture will turn into a thick, delicious smelling goo.

4) Spoon/Pour delish goo over each dough covered apple wedge.

5) Pour  can of Dew into pan.

6) Cook dumplings for 40 minutes. Serve over vanilla ice-cream, making sure to spoon sauce from pan over the ice-cream and dumplings.

7) Eat quickly. Feel full and decidedly happy for the rest of the evening.


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Severed fingers, anyone?

Secret: I’m one of those horrible people who actually like Halloween. I’m going to do a whole Halloween post explaining that on…Halloween, but until then, here’s a spooky recipe in case you’re going to any parties this weekend.

What could be grosser than severed fingers? Especially in cookie form. Something so appalling shouldn’t taste so good. But oh, they do.

My super talented sister brought these gems to a party a couple years ago. Yes, YEARS ago, and people who were at the party still talk about them and ask for the recipe!

So, if you want a show stopper or a conversation topic at a party, give these beauties a try.

Severed Fingers


  • 1 cup of softened butter
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup whole almonds
  • 1 tube red decorating gel
  1. Mix together butter, sugar, egg, almond extract, and vanilla extract. Using an electric mixer, beat the ingrediants while you (SLOWLY, or else you’re going to have an amazing flour cloud in your kitchen) add in the flour, baking soda, and salt.
  2. Toss the mixture in the fridge for 30-45 minutes. Meanwhile, preheat the oven to 325 degrees and grease a couple baking sheets.
  3. Keep the dough in the fridge while you’re working! Only remove a scoop at a time. Place a one scoop onto a piece of wax paper and use the paper to roll the dough into a finger-like shape.  Squeeze to make the look of knuckles and then use a knife to make lines in the dough to make it even more finger-ish. Place an almond on the end of each one to look like fingernails. Put the cookies onto the prepared pans.
  4. Bake for 20-25 minutes.
  5. Take off the almond from each cookie (careful! They’re hot!) and squeeze a bit of red gel onto the cookie . Then replace the almond as the gel oozes out around it! You can also put a bit of gel around the end of the fingers…they are severed after all!



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