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… 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

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


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.


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.



Rise and Shine!

This morning our sick little man had us up at 5:00AM!!! We tried so hard to get him to fall back asleep, but without success. After some time, we thought giving him a breathing treatment might do the trick. And we were right!! Within minutes he was fast asleep, and when the treatment ended, he continued to sleep as he was put back in his crib.

By now, it was 7:00AM, and I was already exhausted! I really wanted to go to sleep, but as a concerned mom, I just couldn’t make myself go to sleep. So what did I do instead???

I got on Pinterest, and began pinning away to find something to make my family for breakfast when they woke up. It needed to be something that included ingredients I already had on hand, and it needed to be easy!

Baked Egg and Hash Brown Cups


20 oz package shredded potatoes, with extra liquid removed
Eggs (amount may vary, I needed 16)
1/3 cup shredded cheese, plus extra to melt on top
Salt and pepper, to taste
1 tbsp olive oil
4 pieces bacon, cooked and crumbled
Cooking spray


Preheat oven to 425 degrees. Lightly spray muffin pan with cooking spray.

Combine hash browns, oil, 1/3 cup shredded cheese, and salt and pepper to taste. Divide evenly among the cups in your muffin tin (again, for me this was 16).

Bake hash browns at 425 degrees for 15-18 minutes, until edges are toasted.

Remove from the oven, and reduce to 350 degrees.

Meanwhile, crack an egg into each of the cups on top of the hash browns (I used 10 eggs, and equivalent of 6 eggs in Egg Beaters).

Top with bacon and a sprinkle of extra cheese.

Bake at 350 degrees for 13-16 minutes, or until eggs are to desired firmness.

Slide a knife along the edges to remove from pan once partially cooled.

**Recipe Inspiration: The Little Birdie




You would thinking hard boiling an egg shouldn’t be so difficult, but somehow mine have never turned out quite right! I always like to see a perfect yellow yolk. So with a little bit of trial and error, I think I have finally perfected it! Below is what I have come up with:

Place your eggs in a pot. Fill with water, enough to cover the eggs. Bring water to a boil. Let boil 2-3 minutes. Remove from heat, and cover for 15 minutes. Place eggs immediately in ice water to shock them. This will stop the eggs from cooking any further. Once peeled, and cut, you should have hard boiled eggs with perfect yellow yolks.

Today I used my hard boiled eggs to make some egg salad for lunch. This recipe I learned from my parents growing up. Following is the recipe:

2 hard boiled eggs, peeled and chopped
1 tbsp light mayonnaise
1 tsp light miracle whip
1 tsp yellow mustard
Salt and pepper, to taste

Combine all ingredients in a bowl. Stir until well mixed. Chill in refrigerator for at least 30 minutes before serving.

I typically like to have mine on bread, but the egg salad is also delicious by itself or on crackers.