Potato Salad

I hate to say it, but yes, potato salad can be messed up. I have had a ton of potato salad's that have to much mayo, too much onion, too much celery and just taste terrible. So i was playing around and came up with  delicious potato salad that is bound to please, no matter who you are. I am not a fan of celery in salads and if you try to leave it out, the whole taste is thrown off... So pull your sleeves up and dig into the best potato salad ever!!


Whatcha need:

2 lbs red bliss,- Do not peel!
6 eggs, cut into eights
1/4 cups green onions, chop 1/8-inch size
1 1/2 cups mayonnaise, Not miracle whip!
celery seed to taste
 tbsp. salt to taste

How to mix it together:

Steam your potatoes for 45-1hr & 15min depending on size

Boil you eggs as normal, peel and set aside.

Once potatoes are done, All them to cool and then proceed to cut in bite size pieces

The mix all your other ingredients and add the egg!

Your ready to eat.

Buffalo Cheese Fries

Cheese fries are so yummy and look so easy to make, but how come when you attempt to make them at home like they serve at resturants its just a hot mess? I dont understand how Cheese, French fries and a dollop of Daisy can be so hard? Shaking my head... cant figure it out... Until now! I decided i was going to mix things up and try to make a Buffalo Cheese Fries and If i dont say so myself, they were pretty banging!

Whatcha Need:


3 Medium- large baking potatoes
1 1/2 Shredded cheddar ( dont even need to remind you to shredd your own, right?)
1/4lb of Bacon- Fried & crumbled
A few dashed of Frank's (I put that Sh*t on everything)
EVOO- Translation: Extra Virgin Olive Oil
Scallons for garnish
Salt- to your liking


How to do it:


Pre-heat your oven to 400 degrees


1) Cut your potatoes like french fries (long length)- I like um a little thick- Thats what she said!

2) Lay on cookie sheet and drizzle with EVOO- enough to lightly coat & add your hot sauce


3) Move around, flip-flop your pototoes so they are covered with all the EVOO & Hot Sauce

4) Put your Taters in the oven for about 30-45 minutes or until potatoes are cooked, brown and crispy. (make sure to check on them every so often)


5) Once potatoes are cooked Salt and then layer potatoes & cheese to form a 'Calorie Mountain' in the middle of the pan. Then Sprinkle your bacon

6) Pop back in the oven and let your cheese lava flow!



Serve with Sour Cream, Ranch, or Honey Mustard

BBQ Deviled Eggs

Well this goes out to Susie. Who is my second mom by birth, well not by birth but since I was at the ripe old age of well 11, Shes Jenny's mom! She has some amazing recipes she makes and its a real treat when she does because we all know John (that's her Hubby) doesn't share well in the kitchen. He's the man of the spatula <insert manly grunt here> So these eggs are a real treat and bring something new to the traditional Deviled Egg! I made some changes to the recipe because i never can remember exactly how to make them but they always seem to come out tasting just like hers. Its a miracle, I know!

Whatcha Need:

12 whole Hard Boiled Eggs
⅓ cups Mayonnaise
1 Tablespoon Gherkin Pickles- Finely minced
1-½ Tablespoon BBQ Sauce
1 pinch Salt And Pepper, to taste
1/4-1/2 teaspoon of Apple cider vinegar
Paprika- Optional

* Adjust Mayo & Vinegar if mixture needs to be thinned. This means add a little more as needed. Because some yokes are just bigger than others and it can throw the whole thing off! Irritarting i know!

How to devil your eggs:

1) Boil your eggs as normal. If the eggs spin fast on the counter, yep their done!

2) Cut each egg in half, lengthwise  and place all the yolks in a medium bowl. Coarsely mash the yolks with a fork.

3)  Add the mayo, pickle relish,  vinegar and barbecue sauce. Mix well. Season with salt and pepper.

4) Spoon or pipe* yolk mixture into the egg white halves.

*Use a pastry bag or put filling into a plastic bag; cut a small hole in the corner and squeeze gently.

5) Sprinkle with Paprika if you desire

Been there done that note: I always successfully ruin one egg when i am peeling. I have come to terms with it. So i decided instead of being wasteful and throwing the whites away, to just smash it up really really really fine and include it in the yoke mixture. It gives you a little more filling and who ever has enough?

Mrs. Clarke's Zucchini & Squash Casserole

Growing up in middle class suburbia, our next door neighbor was the cook of all cooks. She could make anything and no matter your age, you ate it. Because it was that good. She passed on recipes that to this day after moving away almost 10 years ago i still cook and see her through the meal! Thanks Mrs. Clark-e.

Whatcha Need:

1 pound sliced zucchini

1 pound sliced yellow squash

1/4 cup chopped onion

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

1 cup grated carrots

1 stick unsalted butter, melted

1 (6 ounce) package chicken-flavored dry bread stuffing mix

Mixing it together

Preheat oven to 350.

1) Boil the zucchini, squash and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

2) In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake at 350  for 25 to 30 minutes, or until stuffing is golden brown.

Serve warm!

Augratin Potatoes

Since i decided to start a blog i have been going through all photos i have so bare with me on not having step by step photos! Here is a dish that is better homemade than out of the box. Its so easy and goes well at many holiday gatherings. Start traditions and teach our next generation how to keep the food passion alive for the future!


Whatcha need:

1/3 cup unsalted butter, softened

1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices

1/2 cup grated Gruyere

1/2 cup grated cheddar cheese

1/2 cup freshly grated parmesan

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon paprika

Putting it all together:

Preheat the oven to 350 degrees F.

1) Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.


2) Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.


3) In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika.


4)  Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Crab Rangoon

Who doesn't love Crab Rangoon? Who doesn't like paying $8.00 for 6 of them? My children were my inspiration on this one. Believe it or not, when i ask "what do you guys want for dinner?" i get CHINESE FOOD!!! And my Oldest Ashtyn will request 1 whole bag of these thangs just for herself. So i got creative one day.. And BAM (yep Emerald again) i mastered it!

Whatcha need:

1 brick cream cheese
1 tablespoon garlic powder
1 bunch green onions sliced
1 1/2 cups REAL crab meat, chopped (really people, lets not use pretend crab meat)
pinch of salt
1 tablespoon white sugar
1 pkg wonton wrapper squares
1 egg, for egg wash

Next ya gots ta do:

1) Combine all the ingredients except wrappers and egg.

2) Refrigerate for 30 minutes & when ready to prepare, add a small dollop of crabmeat mixture in
    the middle    of the wonton.

3) Rub 2 edges of the wonton with egg wash.

4) Seal wonton by folding up to form a triangle.
    Squeeze any air pockets out.
5) Heat oil and fry up until golden brown.

These creamy, crispity triangles are ready to devour!