Granny's Bacon Potato Salad

5 lbs. Idaho potatoes
1 lb. bacon
Approximately 2 cups mayonnaise (We use Duke's!!!)
2-3 Tablespoons white vinegar
2-3 Tablespoons milk
salt and pepper, to taste

Scrub the potatoes. In large Dutch oven, cover potatoes with water and let your grown-up helper bring to a boil. Boil 15 - 20 minutes and turn off to cool. (My Granny does hers the night before, turns them off and lets them cool overnight, so they peel easily in the morning.) Peel potatoes and cube them with help from your grown-up helper. Place them in a large, roomy bowl for mixing.

Meanwhile, have your grown-up helper fry bacon until crisp. Crumble the cooked bacon. Save a small amount of the crumbled bacon to sprinkle on top.

In a smaller bowl mix mayonnaise, white vinegar, milk, most of the crumbled bacon, and salt and pepper, to taste. Pour mayonnaise mixture over the cubed potatoes and fold in gently. If the potato salad is too dry, fold in a little more thinned mayonnaise. If it looks too wet, it will absorb some of the mayonnaise mixture while sitting.

Sprinkle on some paprika and the remaining bacon crumbles. Enjoy!

Deviled Eggs

This devilish recipe is for my kiddos. They love our monthly church potluck where they get to have deviled eggs each month. We decided to try to make our own at home. Let us know what you think!


Deviled Eggs


1 dozen eggs, boiled, cooled, and peeled
3/4 c. mayonnaise (recommended: Duke's)
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. paprika, plus more for garnish


Cut each peeled egg in half lengthwise. Separate yolks into a bowl. Mash yolks with a fork, and add remaining ingredients. Mix until smooth.


Place filling in a sandwich or freezer ziplock bag. Snip a small opening at the corner. Squeezing from the corner diagonal to the cut corner, fill each egg half with filling. Sprinkle paprika on top, and dig in! (I like to chill our deviled eggs in the fridge for 30-60 minutes, so the flavors can fuse!)

Hurry, Hurry! Eat Some Curry!

Serve this yummy chicken salad in a pita pocket for a nice change of pace to your normal sandwich fare!

Curry Chicken Salad
3/4 lb. cooked chicken (weight after cooking), chopped or shredded
1 c. mayonnaise (We love our Duke's!)
1 Tblsp. curry powder
1 small onion, diced
2 stalks celery hearts, sliced
2/3 c. sweetened, dried cranberries
2/3 c. chopped walnuts

Mix all ingredients thoroughly. Open pita pocket. Layer several lettuce leaves in pocket. Fill with chicken salad. Enjoy!

Broccoli Casserole

Okay, so I can't vouch for the healthiness of this next one! It's a sometimes side dish, but it is delicious! The recipe we wanted to share with you today is a family favorite from MY childhood. My mom used to make this casserole for everything from potlucks to Thanksgiving to Sunday dinner. If you are in need of comfort, this is a dish for you! (And, it has veggies!!!)

Broccoli Casserole

2 10 oz. chopped broccoli
2 eggs, slightly beaten
¼ cup chopped onion
1 cup mayonnaise (We prefer Duke's!)
1 ¼ cup grated, cheddar cheese

Have your grown-up helper cook the broccoli until heated and drain thoroughly. In a large bowl, slightly beat the eggs with a whisk. Add remaining ingredients to the beaten eggs and mix together. Lastly, add the broccoli and stir. Pour into an ungreased 9 X 13 dish, and bake at 350 degrees for 25 minutes. Bake uncovered.

Mmmm! It's delicious! Hope you enjoy!