Bacon Jalapeno Popper Quiche


It is absolutely no surprise that Aubrey and I love bacon, jalapenos, and cheese and I am sure we could eat them every single day, in one form or another. Bacon Jalapeno Popper Quiche is an incredible recipe combining these amazing ingredients. This past weekend, we got together at Aubrey’s house for brunch [Read more...]

Cheesy Broccoli Ham & Pepper Frittata

I love eating protein packed meals.  Years ago, I was on a strict low carb diet and combined with working out, I was in great shape.  Since then and two kids later, it has not always been easy for me to eat that way, but I really try hard to during the week.  I am back in boot camp and after an intense workout, I love eating healthy protein filled lunches.  After today’s class, I made my Cheesy Broccoli Ham and Pepper Frittata and it was amazing!  My mom and I used to make a similar version while I was on my low carb diet, but >>Read More>>

Grandma’s Potatoes

Every year while I was growing up, we celebrated Christmas Eve with family at my parent’s house.  It was always a beautiful night of making memories and spending time with our loved ones, parents, grandparents, aunts, uncles, and cousins.  Along with the amazing tradition of seeing family, came the delicious food that we enjoyed year after year.  Grandma’s Potatoes were always something that everyone looked forward to.  No matter who tried to recreate this incredible recipe, it always tasted best when my grandma made them.  She had a magical touch and cooked them to perfection each and every time. Grandma’s Potatoes were disappearing before everyone was able to walk through the buffet line, so she had to start making four pans each year.  The fourth pan was secretly put aside so we could have some on Christmas morning.  It was perfect because they were already cooked, so we could just warm them up in the morning after opening presents.  On the years that we spend Christmas at home,  I make Grandma’s Potatoes, then sometimes again on New Year’s Day.  They are by far the best potatoes I have ever had and they are always a crowd pleaser.  I have made them for my in-laws several times and they couldn’t believe how wonderful they tasted.  Everyone wanted the recipe!  They would work as a side dish to ham or turkey, as well as a perfect breakfast meal. They are very addictive and have the most amazing combination of flavors.  Give them a try, watch them disappear, and let me know what you think! You will be really happy you made them and might start eating them every single Christmas or holiday season!  What is your favorite food that you love to eat every Christmas?

Grandma’s Potatoes
Grandma’s Potatoes have the best combination of flavors and are the most amazing potatoes I have ever eaten! They are always a huge hit!
Recipe type: side dish or entree
  • 1 bag Ore-Ida hash browns
  • 1 can cream of chicken soup
  • 1 stick of butter
  • 1 8 oz container of sour cream
  • 2 cups shredded cheddar cheese
  • ¼ cup sliced green onions
  • container of cheddar french fried onions (the original recipe from my grandma uses 2 cups crushed cornflakes sauteed in butter)
  1. Preheat oven to 350 degrees
  2. In a large bowl, add stick of butter, sour cream, and cream of chicken soup
  3. Microwave and melt completely
  4. In a 9×13 pan, add hash browns, cheddar cheese, green onions, and the melted butter/sour cream/cream of chicken mixture
  5. Mix well and coat all of the hash browns
  6. Bake, uncovered, for 55-60 minutes
  7. Top the potatoes with a container of cheddar french fried onions
  8. Bake for an additional 5-10 minutes (start checking at 5)
  9. ***If you used crushed cornflakes sauteed in butter, bake them on top for the entire 55-60 minutes

Recipe shared at: Couponing n Cooking , Mom’s Test Kitchen

Leftover Potato Pancakes

The day after Thanksgiving is fantastic for spending time with family, relaxing, and of course, eating a lot of delicious leftovers.  It is so funny at the end of Thanksgiving Day to see everyone back in the kitchen with tupperware and ziploc bags ready to be filled and taken home.  Even though there is no way one more bite could fit in anyone’s stomach, everyone is thinking ahead to the next day.  Somehow, there is always enough for everyone to take home huge portions of everything!  If I am not hosting, I gladly accept the food and think about what I can whip up the next day.  It is pretty much a guarantee that I will make Leftover Potato Pancakes in the morning.  Don’t get me wrong, mashed potatoes alone are delicious, but adding cheese and green onions and frying them in oil and butter, makes a super tasty breakfast.   Leftover Potato Pancakes is a great way to use up some of your extra food, with only adding a few more simple ingredients.

I have made these for years and I never get tired of them.  It all started when I was 7 weeks pregnant with my son.  I woke up one day and morning sickness hit me like a ton of bricks.  Seriously? How was it possible to feel so terrible? Well, my mother-in-law used some leftovers to throw potato pancakes in the pan and I ate a huge stack as soon as they hit the plate.  Ah!  I felt so much better.  My little bean just needed some carbs and we were good to go, at least for a little while, until the sickness started all over again.  Anyways, I have made them ever since, adding a couple of ingredients, and I always enjoy them!  As a matter of fact, my son loves them too!  He must have fond memories of eating them while he was the size of a grape in my belly!

Leftover Potato Pancakes are delicious and easy to make!  I enjoy them with sour cream, but they are also great alone!

Leftover Potato Pancakes
Leftover Potato Pancakes are delicious, and an easy way to use extra mashed potatoes.
Recipe type: Breakfast or Side Dish
  • 2 cups cold mashed potatoes
  • 1 egg
  • ¼ cup flour
  • salt and pepper to taste
  • ½ cup shredded cheddar cheese
  • 1-2 green onions, sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • sour cream-optional
  1. In a large bowl, mix potatoes, egg, flour, salt and pepper, cheese, and green onion
  2. Heat skillet on medium/high heat
  3. Add 1 tbsp olive oil and ½ tbsp butter to the skillet
  4. Put large spoonfuls of the potato mixture in the heated oil and butter
  5. Brown the pancakes on each side until they are golden
  6. Eat alone or with sour cream