Loaded Baked Potato Salad

I apologize for not posting for a VERY long time.  I continue to bake and cook, but I just haven’t had time to post recently.  And technically you could consider this post a “cheat” as I am going to just link you to the original blog that I found this wonderful recipe.  I made 2 changes:  I used the real bacon pieces that you can find in the salad dressing aisle vs. real bacon and used a regular onion vs. green onion. 




Homemade Hashbrowns

Almost everyone I know has experienced their potatoes growing “eyes” or sprouts.  So what do you do with them without throwing them away?  I was able to teach my mom this trick as well…..

Take the sprouts off the potatoes and bake in the oven at 350 for 1 hour.  Remove from oven and let cool.  Peel off the peelings and shred the potatoes with either a salad shooter or cheese grater.  Then measure out desired amount (I generally do 4 cups per bag) and put in freezer bag.  Freeze until ready to use.  Cook the hashbrowns on the stove like you would the store-bought kind.  You can also use them in breakfast casseroles or the overnight egg bake that I have posted here.

CopyCat Olive Garden Breadsticks

As I have stated in past blogs, I LOVE carbs!  So what can get better than this?  Umm…..nothing!

Oven: 400  Bake Time: 15 min   Yield: 10-12 breadsticks


  • 1 1/2 c warm water (between 110 – 120 degrees F)
  • 1 package active dry yeast
  • 4 1/4 c all-purpose flour
  • 2 T butter, melted
  • 2 T sugar
  • 1 T salt


  • In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
  • In separate bowl, combine flour and salt.
  • Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  • Knead dough for a few minutes just until dough is smooth. Do not overknead!
  • Grease a cookie sheet. Pull off pieces of dough and roll out into strips.
  • Depending on the thickness, you will end up with 10-12 breadsticks.
  • Cover the dough and let sit in a warm place for 45 minutes to an hour.
  • Preheat your oven to 400 degrees F and once heated, pop in the bread sticks.

In microwave, combine the following:

  • 3/4 stick butter
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • After 6 or 7 minutes, brush the bread sticks with half the butter mixture.
  • Continue to bake for no more than 15 minutes. 
  • Immediately upon removal from the oven brush the other half of the butter on the sticks.
  • Allow them to cool for a minute or two, and enjoy!

Special Thanks to Fullbellies for this recipe…adapted slightly.

Potato Salad

Tired of mayo based potato salad?  Here is a refreshing change.


  • 8 c red potatoes, cut into small pieces
  • 1 red, orange or yellow bell pepper, finely diced
  • ½ c onion, finely diced
  • 6 scallions, diced
  • 2 t Dijon mustard
  • 2 T extra virgin olive oil
  • 2 T red wine vinegar
  • 2 T mayo (reduced fat)
  • Salt and pepper


  • Boil potatoes, approx 20 minutes.
  • Drain and let cool.
  • While the potatoes are boiling, combine onion, pepper, mustard, olive oil, vinegar and mayo.
  • Season with salt and pepper.
  • Mix well and let the flavors marinade while the potatoes cook.
  • Once the potatoes are done and cool, mix into the marinade bowl and add scallions.
  • Refrigerate until ready to serve.

Reciepe adapted from skinnytaste.com

Time for a cookout!

With fall and cold weather here, we had to take advantage of the beautiful 80 degree weather and have one last BBQ with friends.  I won’t list all of the great food that we over indulged in.  However, I will share what I would consider the highlights.

Pink Paralyzer


  • 1 can pink lemonade concentrate
  • 1 c vodka
  • 1 c water
  • 1 can beer
  • 1 can Sprite or Sierra Mist


  • Mix together lemonade, vodka and water.
  • Add beer and Sprite-blend.
  • Serve and ENJOY!!



Texas Caviar


  • 1 can black beans, drained
  • 1 can blackeyed peas, drained
  • 1 can whole kernel corn, drained
  • 2 peppers, chopped (which ever color you prefer-green, yellow, orange or red)
  • 1 c onion, chopped


  • ½ c oil
  • ½ c cider vinegar
  • ½ c sugar
  • ½ t salt
  • ¼ t pepper


  • Mix together everything but marinade ingredients.
  • Boil marinade.
  • Remove marinade from heat and cool.
  • Pour marinade over caviar and marinate for 24 hours. (Can be served after 2 hours)
  • Drain before serving.
  • Serve with tortilla chips or crackers.


Strawberry Delight


  • 1 lb strawberries
  • 1 carton Cool Whip
  • 3 packets Splenda


  • Clean and cut strawberries.
  • Sprinkle Splenda over the strawberries, stir.
  • Fold in Cool Whip.
  • Serve.