Deviled Eggs

Who doesn't love a good old fashioned deviled egg?? The recipe I use is what my mom used when I was growing up...probably what her mom had used when she was growing up. My grandma's name was Cammie...not her real name, that was Mary. But my brothers and I called her Cammie. When my oldest brother was little he couldn't say grandma, instead he said, "Cammie," and it stuck. We are her only grandchildren who called her that (and our children, her great grandchildren, did too), made me feel kinda special! So here are my family's old fashioned deviled eggs, I love 'em.

6 hard boiled eggs, peeled and sliced in two (from end to end), with the yoke removed to a small bowl.
1/3 to 1/2 cup  Mayo or Miracle Whip, makes no difference to me, I like to use a light variety (may need a little more or a little less, I really never measure this)
1 tablespoon Yellow Mustard
1 tablespoon sweet pickle relish

To make the egg filling:
In small bowl add all ingredients except egg whites.
Mix well with a fork or even a small hand mixer to remove most of the lumps...it doesn't have to be lump-free, just no huge lumps or really lumpy filling.

To fill the eggs:
The eggs in the picture were filled with a pastry bag with a fluted attachment. I like them this way, but remember I live with much testosterone and once in a while I like things pretty. Really though, I usually only do this if I am serving them to folks other than my family.
You can simply fill the eggs with a couple spoons, like making drop cookies, or fill a zip lock bag with the filling and snip a corner off and squeeze the filling into the eggs. It doesn't matter how you fill them, they will still taste great!

Twice Baked Potato Casserole

4-5 large potatoes, I use whatever I have on hand, no room for being picky here!
2-3 tablespoons butter
4 oz cream cheese
1/3 - 1/2 cup sour cream
5 pieces bacon, cooked and crumbles
1 to 1 1/2 cup shredded cheddar
3 green onions, sliced thin
salt and pepper to taste

Peel and cube potatoes, place in saucepan, cover with water, and bring to a boil. Boil until softened.

Drain potatoes and mash with a potato masher.

Add butter, cream cheese, sour cream. Mash together with the potato masher.

Add 1/2 the bacon, cheddar cheese and green onions. Stir until well combined and salt and pepper to taste.

Place potatoes in a buttered casserole dish and cook in a 350* oven for 30 minutes or until heated through and a little browned on top.

Before serving garnish top with remaining bacon.

Obviously, potatoes come in different sizes, you may need to adjust amounts based on how much potato you have after you mash them. Good news is you can't mess this up!

It's no secret my family loves Twice Baked Potatoes. When I make them the boys always want me to use large baking potatoes, because I usually make one each and they want a lot of potato! So when I saw this recipe on Pinterest, I knew I had to make up my own version. Doug and I were the only ones here to enjoy this yummy dish. We had a large rib-eye steak and these potatoes and definitely over-ate!

Steak Bites

1 pound sirloin steak, cut into bite size pieces
lemon pepper seasoning or salt and pepper
2 tablespoons butter


Sprinkle generously with lemon pepper or simply salt and pepper, tossing the meat around a bit to thoroughly coat with the seasonings.

Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough.

Don’t stir or disrupt the meat for a minute or so. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over.

Repeat until all the meat is turned. Cook for an additional minute or so—just long enough to sear the outside of the meat, and the inside will be medium.

Remove the meat to a clean plate.

Add a little more butter to the pan and repeat the cooking process with the next batch just as before.

Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

These are tasty and quick. A real man pleaser!

Source:
This comes from the Pioneer Woman. She likes her's a little more rare on the inside and therefore cooks them only 30-45 seconds on each side. We need ours a little more medium. You may have to experiment to see what works for you.