Another Family Recipe

Time to get back into a blogging routine! Over the weeks leading up to and after the holidays, I had many opportunities to cook for family, friends, and coworkers.

First up…..holiday potluck at work! For our Thanksgiving potluck, I made slow cooker ham and turkey. So delicious! This time, I passed the main course torch onto another coworker, and signed up to bring baked corn and deviled eggs. Both of which, are my aunt’s recipes!

Deviled Eggs

Ingredients:
6 eggs, hard boiled
3 tbsp miracle whip
1/2 tsp yellow mustard
Salt and pepper, to taste
1 tsp vinegar
1 tbsp sugar
Paprika

Directions:

Peel and cut eggs in half. Carefully scoop out yolk into a small bowl. Once all yolks are out, add miracle whip, yellow mustard, salt, pepper, vinegar, and sugar to the bowl. Stir until well combined. Spoon or pipe yolk mixture evenly into each egg half. Sprinkle with paprika. Refrigerate until ready to serve.

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I have loved these eggs for as long as I can remember! I hope you find them as delicious and addictive as i do! They would be great for any get together with family or friends.

ENJOY!! 🙂

Happy New Year!

Now that we are a couple weeks into the new year, it’s time to get back to business! I’d like to first start by wishing all of you a Happy New Year! From my family to your’s, I wish nothing but happiness and joy in the new year.

I was beyond happy to spend Christmas back in Pennsylvania with my family. It was great to see everyone to have time to just catch up and relax for a week.

The holidays came and went so fast. And I actually did some cooking over the past few weeks, regardless of the sickness that had plagued our house again. My coworkers and I had another potluck lunch. For this I made my aunt’s deviled eggs and baked corn. I also made the chocolate and M&M pretzels that I had made for our Thanksgiving potluck.

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Merry Christmas Circles Printables
Striped Paper Printables

While I was home in Pennsylvania, I took the time make dinner for my parents, brothers and their families. On the menu was…..slow cooker Salisbury steak, mashed potatoes, and roasted green beans. Recipe for the Salisbury steak to posted later this week.

I have also made a few meals for my family since being back in Tampa, including Alfredo stuffed chicken breast and stove top macaroni and cheese. Recipes also to be posted later this week.

One of my favorites was the slow cooker chicken tacos we had for dinner last night. So simple and quick to put together. The hardest part was setting up all the fixings buffet style for us to assemble our tacos.

Slow Cooker Chicken Tacos

Ingredients:
3 boneless, skinless chicken breasts
1 pkg reduced sodium taco seasoning
1 jar mild chunky salsa
1 cup chicken broth/stock

Directions:

In a medium bowl, combine taco seasoning, salsa, and chicken broth. Lay chicken breasts in bottom of slow cooker. Pour salsa mixture over chicken. Cover, and cook in high for 3-4 hours, until chicken shreds easily with a fork.

**Recipe credit: Guilt or guilt free?

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Serve along with any toppings you and your family like. We had lettuce, tomato, red onion, corn, black beans, taco sauce, sour cream, shredded cheese, as well as store bought chipotle and ranchero dressings. I also served a combination of hard and soft shell tacos.

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I hope you enjoy this recipe as much as we did. Looking forward to leftovers tonight!

Don’t forget to check back later this week for more recipes that I have made over the holidays.

ENJOY!! 🙂