Yumilicious
Deviled Egg Potato Salad
Jan 3rd
When vacationing on Hilton Head Island I found a great place called The Frosty Frog. They are known for their tasty and strong daiquiris made with grain alcohol.
They make the best crab cakes I’ve ever had! If you order the crab cake sandwich you get a side of Deviled Egg Potato Salad. After years of searching I came up with something similar and yummy even though its not the same.
Let me know what you think when you try it!
Deviled Egg Potato Salad
- 3/4 c mayonnaise
– 3 tbsp cider vinegar
– 1 tbsp Dijon mustard
– 1 1/2 tsp sugar
– 3/4 tsp salt
– 1/2 tsp black pepper
– 3 pounds cooked small boiling potatoes
– 2 hard-boiled large eggs, chopped
– 3/4 c finely chopped sweet onion
– 3/4 c finely chopped celery
– Paprika (optional)
Hard boil the eggs. Allow to cool in cold water before peeling skins off.
Boil the potatoes with skins on. When cool peel and chop into bite sized pieces.
For the dressing:
Whisk together mayo, cider vinegar, sugar, salt, mustard, and pepper into a small bowl. Pour the dressing over the prepared potatoes.
Add the onion, celery and eggs. Stir and sprinkle with paprika if desired. Cover and chill in fridge at least 2 hours or overnight for best taste.
Pepperoni Rolls
Feb 6th
Forget frozen pizza rolls! Make your own!
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Ingredients:
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1 3/4 cups flour
3/4 tsp salt
2/3 cup warm water
1/2 tbsp sugar
1 1/4 tsp active dry yeast
1 1/2 tbsp olive oil
1/2 cup pizza sauce (recipe follows)
1/3 cup finely shredded mozzarella cheese
pepperoni cut into pieces
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Directions:
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In a large bowl, whisk flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit about 5 minutes.
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Then, add olive oil and mix ingredients together until a dough forms. You may need to add up to 1/2 cup more water.
Pour dough onto counter and knead about 8-10 minutes.
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Place dough in a lightly greased bowl, cover and let rise in warm dark place until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees F.
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Place risen dough on countertop and, using a rolling pin, roll into a thin square.
Using a pizza cutter cut into squares.
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Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce, cheese and pepperoni and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely.
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Place each pocket on a greased baking sheet and bake for about 10-15 minutes or until lightly brown on the edges. Serve immediately.
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Pizza Sauce
Ingredients:
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1 (15 ounce) can Red Pack tomato sauce
1 (6 ounce) can Red Pack tomato paste
2 tsp oregano
2 cloves garlic minced
1 tsp paprika
1/8 tsp salt
1/2 tsp sugar
1 tsp basil
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Directions:
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In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in the rest of the ingredients.
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Simple Salsa
Feb 6th
Today for the game I made a simple salsa. It doesn’t include any peppers.
I had my daughter and husband taste this while I was creating it since I don’t like salsa and it was a big hit with both of them!
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Ingredients:
1 can RedPack Diced Tomatoes with Roasted Garlic and Onion
1/2 tsp vinegar
1/2 tsp parsley
Pinch of salt
1 tsp garlic powder
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Directions:
Stir all ingredients together and enjoy with your favorite chips!
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Sweet Victory Spaghetti Sauce
Feb 5th
This Spaghetti Sauce is something everyone loves. It is on the thick and sweet side.
I use it for Spaghetti, Stuffed Shells, and dipping just about anything into!
Use it for meatball hoagies, dipping bread sticks into or how about just meatballs and sauce!
I make more than one batch of this recipe and freeze the rest.
So much better than jar sauce and is extremely easy to make.
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Sweet Victory Spaghetti Sauce
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Ingredients:
2 Tbs. Salad Oil
1 med. Onion
1-29 oz. can Red Pack tomato sauce
2-12 oz. cans Red Pack tomato paste
1 bay leaf
1 tsp. salt
1/8 tsp. Pepper
2 Tbs. chopped parsley
2 Tbs. brown sugar
1 tsp. oregano leaves
1 med. garlic clove, minced
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Directions:
In a 3 qt. saucepan over medium heat, in hot salad oil, cook onion & garlic until tender, stirring frequently,
about 10 min.
Add tomato sauce & remaining ingredients; over high heat, heat to boiling.
Reduce heat to medium-low, partially cover & cook 30 min. Keep an eye on it and stir occasionally so it doesn’t burn.
Discard bay leaf and enjoy!
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Serves: 4 for a Spaghetti Dish
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Porcupine Stuffed Peppers
Feb 5th
I thought I would try something new and mix the idea of Porcupine Balls (meatloaf type balls with rice), and Stuffed Peppers. It was a very dense ball of meat. Two of my children did not like them but that is because one doesn’t like onions and peppers and the other doesn’t eat much meat.
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Porcupine Stuffed Peppers
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For the filling:
1 lb ground beef
1 egg
1 tsp. Italian seasoning
1 piece of bread broken up
1 bag pre-cooked rice
Salt & pepper to taste
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Mix all ingredients together in a bowl.
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You will need 3 medium size green peppers. Remove the seeds and membrane from the inside of the peppers. Place into a casserole dish.
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I did slice some sides off the peppers to make them even. I then chopped that up and took some chopped onion and added it to the above filling.
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For the Sauce:
29 oz can of Red Pack tomato sauce
1 tsp. Italian Seasoning
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Open the can of sauce. Add the italian seasoning and slowly mix it together. Yup, right in the can!
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Pour the sauce over the dish of peppers.
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Cover with foil. Bake in 350 degree oven for 45 minutes.
Remove foil and continue to bake until meat is cooked through, about 15 more mintues.
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Serves: 6
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