Utah Scones

Wanna remind your kids what an awesome Mom you are?? Make these babies for dinner. They couldn't be easier - just calls for a little planning.

Utah Scones
20 Rhodes bake n' serve White Dinner Rolls (found in the freezer section)
Canola or vegetable oil
Candy thermometer

Thaw the rolls in a 9x13 baking dish per directions on package.

Heat your oil to between 350 and 400 degrees using your candy thermometer. The minute you touch the dough, it will deflate. Don't panic - it's supposed to. Take a piece of dough and stretch it out a bit. Drop it in the oil and watch it closely. You'll know by the color when they are ready to flip - and when they are done. I do 3 scones at a time in my large ceramic stock pot. Drain on paper towels.

Top with these babies: Honey, butter, honey butter, jam, powdered sugar, cinnamon sugar...

See! I told you they were easy and man was I the hero in the house today:)

Deviled Eggs

I have revamped my deviled egg recipe!! I usually make these but I had tried a friends deviled eggs a few weeks ago and she told me that she used Miracle Whip. Hmmmm Miracle Whip. Controversial ingredient as far as I'm concerned. My husband grew up with it but prefers mayonnaise - and since mayonnaise may just be my favorite condiment of all time, I was skeptical.

I had a sweet friend, Suzy, come help me prep for a party and I asked her opinion on the matter. She suggested Miracle Whip. So, I compromised and the results were delicious!! When I was done, I asked Suzy to try one and tell me what she thought. She told me that she doesn't like deviled eggs just before putting one in her mouth!! Now even she wants the recipe:) Thanks Suzy!!

Deviled Eggs Remix

12 hard boiled eggs, sliced in half

1/4 c Miracle Whip

1/4 c mayonnaise

2 T fresh chives finely diced

1 - 2 T Grey Poupon

1T vinegar

Salt & pepper to taste

Remove yolks from boiled eggs. Add all other ingredients and stir to combine until incorporated and smooth. Pipe into the white egg halves and try not to eat all of them (like I nearly did). 

Loaded Baked Potato Soup

When I came across this recipe - I couldn't believe that any kind of soup - let alone an amazing one like this with such basic ingredients - could turn out to be so delicious!!

We don't get many chill you to the bone, soup worthy days here in New Mexico - but today was one of them - and man oh man do I love these kind of days.

This is the first time I made this soup and it is an instant favorite. I highly suggest adding all the toppings - so so so delish...

Loaded Baked Potato Soup
30 oz frozen shredded hashbrowns
42 oz chicken stock
14 oz cream of chicken soup
1 yellow onion, diced
Salt and pepper to taste
8 oz cream cheese

Add all the ingredients except cream cheese into a crock pot and cook on low for 6 hours. The last hour, add the cream cheese. Serve with sour cream, shredded cheddar (or pepper jack!) cheese and bacon bits! So, so, so wonderful - can't wait to make this again!!

*Another great thing about this soup is that it makes enough to feed 2 families!! I always love meals that are enough to share - someone is always in need of a meal:)