Nana’s Potato Salad

Nana’s Potato Salad has been in our family for several generations.  It’s one of those recipes that every time I take it to a potluck, I’m always asked for the recipe, which I’m always happy to pass on!

I like to make it the day before.  The longer it sits, the better it gets.

Nana’s Potato Salad

5 lb. potatoes (you can use any kind)

8-10 hard boiled eggs

2 tablespoons yellow mustard

1 tablespoon vinegar

1 cup mayonnaise

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1/2 yellow or white onion

1.   Peel and cut potatoes in half.  Cover with water, bring to a boil and simmer until potatoes are tender.

2.  When they are done, drain in a colander and spread onto a large plate and allow them to cool.

3.  Once the potatoes are cool, cut them into bite size (about 1 in) pieces.

2.  Place 8-10 eggs into a sauce pan (I add about 1 Tbs. of baking soda to my water – helps the peeling process), bring to a boil and simmer for 10 minutes.

Do you have an egg timer?

I ♥ my egg timer that my mother bought me a few years ago.  This is what it looks like:

Norpro Egg Rite Egg Timer

Product Details All you do is drop it into the water with your eggs.  When the egg timer turns dark purple/black, you know that your eggs are hard boiled.  It also tells you when your egg is medium and soft.  You can purchase the Norpro Egg Rite Egg Timer here.  Amazon has it on sale right now for $4.99.  If you have a PRIME Account (thank you to my lovely step-daughter, Tracie) shipping is free!  No, I was not paid for endorsing this awesome kitchen gadget :-).

3.  When your eggs are done, let them sit for about 10 minutes in cold water and then peel.  I’ve found it works great to peel them under cold running water.

4.  Separate the cooked yolk from the cooked egg whites.  Smash the yolks with a fork and add salt, pepper, mayonnaise, mustard and vinegar.  Stir well.

5.  Dice egg whites and add to the potatoes.

6.  Dice onion and add to the mayonnaise mixture.

7.  Add the mayonnaise mixture into the potatoes and stir gently.

You can add black olives, sweet pickle relish, or curry if you like.

I sprinkle a little bit of dried parsley or paprika on the top to add color.


It's OVerflowing


4th Of July Brownie Pops – Thursdays With Tracie

The other day as I was searching the internet for some fun summer treats for the boys, I came across an idea from good ole’ Betty Crocker! Popsicle shaped brownies on a stick. The boys LOVE popsicles and brownies, so I had to give them a try.

This is what you need:

1.  13x 9 brownie box mix ( I used Betty Crocker) and all the ingredients needed to make them (eggs, oil and water).

2.  White Almond Bark – Betty said to use melted chocolate chips  (let’s just say I tried this and it didn’t work!!) Maybe it was just me, but trust me, just get the almond bark)

3.  Popsicle sticks

4.  Sprinkles

Bake your brownies in a 13x 9 pan.  Instead of spraying the pan with cooking spray, place a piece of foil that covers the bottom and sides with at least a couple inches extra on each side, then spray non-stick spray on it and then pour your batter. Bake and let cool.  Once the brownies are cool, place them into the freezer for 30 min.

Take the brownies out of the freezer and cut off all the edges (saved those for me) and then cut the rest into rectangles. Peel the foil off, insert a popsicle stick and put back into the freezer for another 30 min.

Melt the almond bark, dip the brownies in the almond bark and then place on wax paper and add sprinkles.  Let cool.

I would highly suggest keeping these in the fridge until you are ready to serve them.  They are sooo good when they are cold (they taste almost like cookies and cream). They would also be really good if you wanted to dip them in crushed Oreos, after you dipped them in the almond bark, yum!! I am going to try that next.

These were really fun and the boys loved them.

I hope everyone has a great summer break.  We have been enjoying hanging out by the pool with Nana and Poppi and getting settled in our new home!

I just wish the boys knew it was summer break and didn’t get up at 5-6 am! Oh well, they usually get the hang of it by August… just in time to go back school :-).

See you next time.

Thanks for having me Mandy!


Yummy Strawberry Recipes

I love this time of year when strawberries are in season
and they are being sold freshly picked right out of the field.

Here in the central valley of California,
you can actually see the field they come from and the workers picking them.

I can’t help but buy a large flat.
Of course, we can’t always eat all of them.
So this year (after making a few strawberry shortcakes),
I decided to check out some new recipes.

1.  Strawberry Poke Cake from Stella B’s Kitchen

2.  Strawberry Margarita Popcicles from World Of Amici

3.  Strawberry Trifle from Taste Of Home

4.  Strawberry Sangria from The Kitchn

5.  Strawberry Mojitos from White On Rice Couple

6.   Strawberry Shortcake from Epicurean Mom

7.  Easy Strawberry Napoleon from Six Sister’s Stuff

8.  Strawberry Bruschetta from Southern Living

9.  Strawberry Freeze from Kraft Recipes

10.  Strawberry Cupcake from Best Cupcake Recipes

11.  Strawberry Cake from Taste Of Home

See any that you would like to give a try this weekend?

Perhaps your hubby or father would enjoy a yummy
strawberry drink or dessert!

I have a few on my list 🙂

Have a wonderful weekend.


Weight Watchers Eggplant Rollatini With Tomato-Basil Sauce

This is a delicious recipe that I made a few weeks ago.
Vegetarian and low fat.
Fresh Ingredients!
Only 5 Weight Watcher points!

Give it a try and let me know what you think.

Begin by preparing eggplant:
2 medium eggplants
Cooking spray

1.  Preheat oven to 450 degrees.  Coat a baking sheet with cooking spray.
2.  Slice 2 medium uncooked eggplants (tops and bottoms removed)  lengthwise into four 1/4 inch thick, long slices
3.  Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray.
4.  Bake, flipping once, until golden brown, about 10 minutes per side.  Remove from oven and set aside.

1 Tblsp olive oil
2 cloves sliced garlic (large – about 2 Tbsp)
2 cups canned crushed tomatoes
2 Tbsp basil, fresh and torn

1.  Place oil in a medium saucepan over medium-high heat.
2.  Add sliced garlic; saute’ until it begins to brown, about 1 to 2 minutes.
3.  Add crushed tomatoes, stir to combine and reduce heat to low.
4.  Add torn basil, stir to combine and simmer for 10 minutes.
5.  Cover, remove from heat and set aside.

1/4 cup minced onion
1 small uncooked zucchini, diced
1 clove crushed garlic (large – about 1 Tbsp)
1/2 cup part-skim ricotta cheese
1/2 cup parsley, fresh, chopped
2 Tbsp basil, fresh, chopped
3 Tbsp grated Parmesan cheese, divided
1 large egg
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

1.  Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
2.  Add onion and zucchini; saute’ until onion starts to brown, about 5 minutes.
3.  Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool.
4.  In another small bowl, combine ricotta, parsley, chopped basil, and 2 Tblsp of Parmesan; stir to combine.
5.  Add cooled onion mixture; stir to combine.
6.  Add egg, salt and pepper, stir to combine.


1.  To make rollatini, reduce oven to 400 degrees.
2.  Spoon 3 Tblsp of sauce in bottom of an 8 x 8 inch glass or nonstick metal baking dish and swirl to coat bottom with sauce.
3.  On a clean cutting board, place 1 slice of eggplant.  Place 2 Tblsp of filling at the narrow end of the eggplant and roll up; place in prepared baking dish, seam side-down.
4.  Repeat with remaining eggplant slices; arrange in a single layer in dish.
5.  Spoon remaining 1/2 cup of sauce and remaining Tblsp of Parmesan over eggplant.
6.  Bake until sauce bubbles, about 10 to 15 minutes.

Yields 2 pieces of rollatini per serving.
Serves 4
5 WW Points per serving


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Skinny Cocktail Recipes

Hey everyone!!! I’m sitting in the Admiral’s Club (thank goodness for hubby’s “work perks”) killing time until our international flight takes off in 2 more hours… so what better way than to kill some time, but to blog stalk!

I came across a great article on Skinny Alcoholic Beverages.  I don’t know about all of you, but when summer time approaches I find I often indulge (sometimes a little too much… but that will be our little secret) in something icy and cold and preferably a drink with some alcohol present.  My favorite is a Patron Margarita with a Grande Marnier floater on top.

I was shocked to discover that a pint sized margarita can have up to 800 calories in it (that doesn’t even count the Grande Marnier!)  What about a Long Island Ice Tea?  Yikes- 1,043 calories and 58 carbohydrates (mostly from sugar).

Every Day Health has a great article and lots of wonderful recipes to make those icy, cold beverages a whole lot lighter on the ol’ calories!  Just a few of them are…

Cinco De Mayo Mango Margarita
180 Calories

Skinny Strawberry Mojito
80 Calories

Bridal Shower Mimosas
120 Calories

These are only a few of the drinks with the recipes being shared.  Y.U.M.

Head on over to Every Day Health and get the
skinny on these wonderful guilt free cocktails.

Let’s go bottoms up without the guilt :-).

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Busy Mom’s Version of Scotchmallows

For this week’s post, I had it all planned.  I was going to do a healthy version of those cute cake balls that you see everywhere. I even ran out and bought one of those cake ball machines (on sale and with a coupon, of course)!  My brilliant idea was peanut butter balls filled with organic strawberry jelly. Sounded good, easy, and a fun snack that the boys would love!

I came home with my handy, dandy cake ball machine and went right to work! I whipped up a recipe for a healthy peanut butter cake, put it in my little maker and waited the 5 min. Popped them out, filled them with my healthy, organic strawberry jelly and then put them out for the critics (being my husband and 4 boys).  Well let’s just say, they didn’t go over well!  My husband made a choking sound when he took a bite. When I asked him, “Are they really that bad?” His answer was, “Well, I wouldn’t be going back for a second sample if we were at Costco.”  My three year old took a bite, then threw it (which he isn’t allowed to do… no food throwing in my house) and then guess what???? The dog wouldn’t even it!  I grabbed one, thinking, “They really can’t be that bad”,  took a bite and they weren’t exaggerating!  They were awful!!!  When my husband asked what they were made of I told him,  “Whole wheat flour, honey and peanut butter.” He said, “Did you really expect them to be good?” Hmmm….

As I sat there feeling a little disappointed at my latest creation, my oldest son came in.  He was so sad.  He had been excited to spend the weekend with his dad.  Unfortunately, my ex-husband wasn’t able to pick him up and I had one little, sad boy on my hands.  I hate when my kids are hurt and I can’t fix it!!!  Don’t you?  But then,  I had a plan!!!  His favorite chocolates are Scotchmallows from See’s Candy. So I decided to make him my version of those!

Scotchmallow Recipe

1 bag of large Marshmallows
1 bag of Chocolate Chips (you can use any flavor)
1 bag of Kraft Caramels
Lollipop or Popsicle Sticks


1.  Cut the marshmallows in half.
2.  Cut the caramels in half and then press them so they are thin and flat.
3.  Layer the caramel, marshmallow and then the caramel again.

4.  Melt the chocolate chips and dip the layered caramel/marshmallow/caramel.
5.  Allow them to cool on wax paper.

6.  Once they are cool, re-dip them into the chocolate.
7.  Add a lollipop stick to them.
8.  Before they cool, you can roll them in crushed graham crackers (this was our favorite) or crushed peanuts.

They were a hit! My hubby said, “Now, these are good!”

By the way, I did end up making the kids something healthy. I had leftover chocolate, so I cut bananas in chunks and dipped them in the chocolate and added a stick! 🙂  I know, I know, maybe NOT THAT HEALTHY…. but some days, you need to break the rules!!

Thanks Mandy for having me!

Hope everyone has a great week.

Sharing with these amazing parties!

The 36th AVENUEA Crafty Soiree


Chocolate Sugar Drop Cookies

Have you ever had a sugar cookie with chocolate chips in them?
I haven’t, so when I saw this recipe I had to give it a try (and it helped that I had all the ingredients in my pantry)!

Any type of chips can be used: mint, butterscotch, white chocolate, etc.
I used semi-sweet chocolate chips because that’s my hubbies and daughter’s favorite.

Chocolate Sugar Drop Cookies

2 1/2 cup flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 cup sugar (divided)
3/4 cup vegetable oil
2 eggs
1 tsp. vanilla extract
12 oz. chocolate chips (semi-sweet or milk)

Preheat oven to 350 degrees.  In a small bowl combine flour, baking powder and salt.  Set aside.

In large bowl combine 1 cup sugar and oil and mix well by hand.  Beat in eggs and vanilla extract.

Gradually add flour mixture.  Stir in chips.

Drop by rounded teaspoonfulls.  Shape into balls and roll in remaining (1/4 cup) sugar and place onto an ungreased cookie sheet.

Bake 8-10 minuntes.


Hope you ENJOY!♥

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Chocolate Pudding Cake

I’m working very hard in Sacramento getting my daughter’s kitchen in shape and decorated!!! I’m also enjoying my four grandsons while I’m painting, sanding, and sewing.  Doesn’t get much better than that.  I’ll be here for a few more days…. I’ll have a post soon to show you what I’ve been doing.

In the mean time, Tracie (my daughter) made a quick and yummy cake.  It is so simple you can even make it when your kitchen is torn apart!

Chocolate Pudding Cake


1 box Yellow Cake Mix
(2) 4oz Cook and Serve Chocolate Pudding (not the instant)
1 cup Powered Sugar
4 cups milk
2 Tbl Butter

Step 1:  Bake Yellow Cake according to directions on the box.

Step 2:  When cake comes out of the oven, poke holes in the cake with the end of a wooden spoon.

Step 3: In a sauce pan, melt butter.  Add milk and mix in pudding and the powered sugar.  Bring to a boil.

Step 4: Pour pudding over warm cake.

Step 5: Smooth pudding over the cake.

Step 6: Refrigerate cake for at least 4 hours before serving.

Up close and personal…. see how the pudding fills the holes in the cake?


Serve with a dollop of whip cream.


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Spicy Chicken Curry

Spicy Chicken Curry
(Adapted from Tyler Florence’s Recipe)

4 boneless, skinless chicken breasts
1/4 cup cilantro (leaves chopped – plus more for garnish)
1 lemon (juiced)
2 Tablespoons butter
1 Tablespoon olive oil
2 yellow onions (cut into large chunks)
3 seeded jalapenos (chopped)
1 or 2 diced serano chili’s (this is optional because it makes it really spicy)
4 garlic cloves, minced
4 carrots (peeled, cut into large chunks – cook until just tender in the microwave)
2 Tablespoons tomato paste for red curry OR
1 cup of frozen peas with water blended until smooth for green curry
2 Tablespoons curry powder
1 cinnamon stick
1 Teaspoon red chili flakes
2 Teaspoons chicken bullion
2 (15 oz) cans coconut milk unsweetened
2 cups of chicken broth
Kosher salt and pepper to taste

Heat the butter in a large heavy bottomed skilled or dutch oven over medium heat.  Add onions, jalapenos, serranos (if desired) ginger and garlic.  Cook slowly until onions are very soft (about 15 minutes).  Add tomato paste OR pureed peas, curry powder, cinnamon stick and red chili flakes.  Stir.

Add coconut milk, chicken stock, chicken bullion, salt and pepper.  Stir well.

Bring back to a simmer.  Simmer until sauce has thickened (about 20 minutes).  Add 1/2 the lemon juice and the cut up chicken.  Simmer until chicken is cooked through (about 10-15 minutes). Add carrots.  Taste and adjust seasoning with remaining lemon juice, salt and pepper.

Serve over piping hot sticky rice.  Garnish with fresh cilantro.

Serves 4

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Pan Fried Onion Dip

My hubby and I went to a dinner party the other night and everyone was raving about this onion dip.  The hostess of the party hadn’t heard of it, otherwise she would have served it!  A guest at the party had the recipe and she emailed it to me the next day.

One of my favorite things is Lipton Onion Soup Mix mixed into sour cream with ruffled potato chips!  I grew up on it and I can eat it until I make myself sick!  This is the “up-to-date” version and it’s delicious.  Double the recipe when you make it because it won’t last long.

Pan Fried Onion Dip

2 large Yellow Onions sliced into 1/8″ rounds (about 3 cups)
4 tablespoons Unsalted Butter
1/4 cup Vegetable Oil
1/4 teaspoon Cayenne
1 teaspoon Kosher Salt
1/2 teaspoon Ground Pepper
4 ounces Cream Cheese at room temperature
1/2 cup Sour Cream
1/2 cup Mayonnaise (Best Foods)

1.  Heat butter and oil in a large saute’ pan on medium heat.
2.  Add onions, cayenne, salt, pepper and saute’ for 10 minutes.  Decrease heat to medium-low and cook stirring occasionally for about 20 minutes until onions are brown and carmelized.  Cool.
3.  With an electric mixer, mix cream cheese, mayonnaise and sour cream.
4.  Add onions and mix well.

Serve with chips at room temperature.


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