Deviled Egg Dip

I saw this recipe for deviled egg dip and think this would be a great addition to our Easter dinner menu! We love deviled eggs and I can't wait to try it in dip form. I haven't made it yet so am just copy/pasting the recipe I found here at BHG:

• 
  

• 6 eggs

• 2 Tbsp. sweet pickle relish

• 1 shallot, finely chopped (2 Tbsp.)

• 1 Tbsp. capers, drained

• 1/3 cup full fat plain Greek yogurt

• 1/4 cup mayonnaise

• 1 Tbsp. Dijon mustard

• 1 tsp. white wine vinegar

• 1/2 tsp. bottled hot pepper sauce

• 1/4 tsp. kosher salt

• 1/4 tsp. ground black pepper

• 2 Tbsp. chopped fresh chives, divided

• Paprika

  
  

  1. Cook Eggs:

     Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a full rolling boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain.

  2. Peel Eggs: 

     To peel eggs, gently tap each egg on the countertop. Roll egg on countertop under the palm of your hand. Peel off eggshell, starting at the large end.

  3. Grate Eggs: 

     Using the large holes of a box grater, shred eggs into a medium bowl. Use a fork to coarsely mash the eggs.

  4. Finish and Serve: 

     Stir in relish, shallot, and capers. Add Greek yogurt, mayonnaise, mustard, vinegar, hot pepper sauce, salt, and pepper. Fold in until combined. Fold in 1 Tbsp. chives. Top with remaining 1 Tbsp. chives and paprika. Serve with vegetable crudités and/or crackers.

  
  

  3.30.25: 🔥 week 13

  3.30.24: bunny cookies

  3.30.23: air-dried clay ornaments

  3.30.22: lasagna casserole

  3.30.21: TT deviled eggs (and cute deviled egg chicks) 

  3.30.20: April plan

  3.30.19: brown rice risotto
  
  3.30.18: shaving cream dyed Easter eggs
  
  3.30.17: desktop organizing
  
  
  3.30.16: blueberry crumb cake

3/28 ~ Words

 

3.28.25: thru the years

3.28.24: zucchini banana bread

3.28.23: GF baking tips

3.28.22: Miss Lori's Easter porch decor 

3.28.21: 🔥week 13

3.28.20: road trip day 6

3.28.19: how to sew silverware pouches

3.28.18: spring flower upside down wreath

3.28.17: DIY mod podge

3.28.16: make a zipper bracelet

Sissy Tried It: Chocolate Overnight Oats

Here's another 'sissy tried it' post from Jenny:

Even though I have yet to be successful on one of these Facebook recipe tries, I decided to give it another go! This time I saw a recipe for chocolate overnight oats. I have never tried making overnight oats before, but the prospect of eating something that looked like dessert for breakfast drew me in.
The ingredients were very simple (which is of course one of my main criteria in a recipe) and it said “healthy” in their caption,  so I whipped it all together. 
SUCCESS! FINALLY! 
This one was actually delicious. Easy, tasted great, and gave me a great jolt of protein to start my day!

I am attaching the original recipe from the Facebook post with my actual pictures. Definitely give this one a try!

3.27.25: thru the years

3.27.24: pineapple stuffing

3.27.23: black bean tacos

3.27.22: 🔥 week 13

3/27/21: bunny butt pancakes 

3.27.20: road trip day 5

3.27.19: red, white, and blue berry trifle

3.27.18: Easter nest cake

3.27.17: k-cup bluebird

3.27.16: Easter flower ideas

 

Sweet Baked Ham

I thought I've posted this recipe before but can't find it, so here it is again if you're looking for a new recipe. This is really good and easy (I know, most ham recipes are easy!), I like this one because it's more of a shredded or chunked ham instead of sliced. I will update if I remember to take pictures on Easter this year!

yield: 10 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 4HOURS HRS

total time: 4HOURS HRS 10MINUTES MINS

INGREDIENTS

• 5-7 pound precooked bone-in ham (see note)
• White distilled vinegar
• Water
• 1 cup brown sugar
• 1 ½ tablespoons ground dry mustard

INSTRUCTIONS 

• Place the ham in a large pot (larger than you think - the liquid is splashy while cooking) and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid.
• Bring to a boil over high heat, reduce the heat to medium and continue to simmer vigorously for 2-3 hours, until the meat easily falls off the bone. Add more time, as needed until the meat is tender. Also if the liquid reduces, add more during cooking so the ham stays mostly covered.
• When finished cooking, carefully remove the ham from the pot to a rimmed sheet pan, discarding the liquid. Let the ham cool until it is easier to remove the meat from the bones.
• In a small bowl, stir together the brown sugar and mustard.
• Shred the ham, discarding the fat and bones, and place half of the ham in a 9X9-inch baking dish (or a similar size). Sprinkle half of the brown sugar mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining brown sugar mixture.
• Cover the dish tightly with foil and bake at 325 degrees for 1 hour. Serve warm or at room temperature.

NOTES

Ham Type: do not use a pre-sliced/spiral sliced ham. It will be very, very dry. Look for a cut of ham that is not sliced and still has the bone-in. The best cut I've found is a butt or shoulder cut (might be labeled shank, also). 

Ham Size: you can make a larger ham than 5-7 pounds; you'll need a larger pot to accommodate the ham (and will increase the sugar/mustard mixture accordingly). My friend, Mel, that gave me the recipe, boils her ham in a huge pot outside on her propane stove (like a camp chef-type stove). I only had my classic stovetop available and used my biggest pot with the 5-7 pound ham. 

Make-ahead: the ham can be boiled and shredded a few days in advance of baking. It can also be assembled with the brown sugar mixture a day ahead of time.

Cooking Time: take care not to boil the ham TOO long or you'll end up with ham jerky and you don't want that. If you are worried about time, err on the side of taking it out at 2 hours (even if it means you are having to cut part of the ham away from the bone instead of it falling away). It should still be very tender.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sweet-baked-ham-the-most-unique-and-delicious-ham-ive-ever-had/

recipe found here at melskitchencafe

3.26.25: thru the years

3.26.24: tt cilantro leaves tip

3.26.23: 🔥 week 13

3.26.22: wilma's chicken and rice

3.26.21: distressed dresser

3.26.20: road trip day 4

3.26.19: the front tuck

3.26.18 and 3.26.16: Peep cupcakes

3.26.17: Al's west african peanut soup 

Cabbage Soup

I posted this recipe in 2016; I overheard my niece talking about making cabbage soup so now I want to make some too! Here's how I make mine, there are lots of variations:

It's been chilly the last couple days and I felt like soup, this one is roughly based on Cabbage Soup - from the cabbage soup diet that has been around and popular forever - I've combined a few different recipes to come up with this version; I don't follow the diet (mostly because one day is eating all-you -can-eat soup and bananas -yuck, I'd starve haha) but I really like this soup! It's simple and quick to make, and you can tailor it to whatever veggies and spices you like.

Here's my version (but really, add or subtract to it and it'll still taste good!):

In a large pot saute 1/2 cup diced onion, 1/2 cup diced celery and some chopped garlic in a little bit of olive oil, after a couple minutes start adding whatever veggies you like cut into bite sized pieces. This time I did mushrooms, green beans, carrots, yellow pepper, zucchini - it can definitely be a "clean out the fridge" time - let it cook for a few minutes before adding 28oz canned diced tomatoes with the juice, v8 juice (I used 4 little cans), 1 packet of dried onion soup mix, and chicken broth - I add however much liquid makes the soup the consistency I want. Let it cook until the veggies are just starting to get tender, maybe 15 minutes; then add 1/2 chopped head of cabbage, cover and cook for another 10 minutes. Start to finish this takes about 45 minutes, don't let it cook too long or everything gets soft and a bit mushy. This makes quite a lot,  I put it in the fridge and it takes me a few days to finish it, I haven't tried freezing it but don't know why you couldn't. I eat this for snacks and lunch, it's flavorful, filling, and low calorie -  you can google how to do the whole "cabbage soup diet" if you're interested, and if you like bananas :)

3.25.25: thru the years

3.25.24: dotted egg art

3.25.23: words

3.25.22: ants on a log

3.25.21: oatmeal bread

3.25.20: road trip day 3

3.25.19: 3-strand beaded bracelet

3.25.18: glazed baked ham and pineapple stuffing

3.25.17: frozen smoothies

3.25.16: Brooke has some Easter kid crafts 

Tip-sy Tuesday: When to Eat a Banana

Did you know this about bananas and what the ripeness level means? I don't love bananas but when I do eat them I go for the barely ripe stage, didn't know that's the high fiber and low sugar point. Good! 

PS: I have no idea if this is actual facts or some rando just made this up so take it with a grain of salt hahahaha. 

3.24.25: thru the years

3.24.24: 🔥 week 12

3.24.23: living easter basket

3.24.22: Irish cream pudding shots by Jen

3.24.21: beer-glazed sausage and apples

3.24.20: road trip day 2

3.24.19: 🔥week 12

3.24.18: organizing craft paper

3.24.17: B's bubble maker

3.24.16: deviled egg chicks

Skillet Mushroom Pork Chops

This is sort of a non-recipe, winging it, kind of dish that I've been making for as long as I can remember. Super old school, easy, homey, and delicious. And yes, it has cream soup as its base which happens in a lot of old school, easy, homey, and delicious recipes!

• 4 boneless pork chops
• salt and pepper to taste
• lemon pepper seasoning to taste
• 1 T. olive oil
• 2 T. butter
• sliced mushrooms (wing it, probably 8 ounces or more)
• 1 (10.5) ounce can condensed cream of mushroom soup
• 1/3 can of chicken broth or water
• your choice of what to serve it over - mashed potatoes, buttered noodles, rice...

1. I take the pork chops out of the fridge about 30 minutes before cooking them if possible. Season both sides with salt, pepper, and lemon pepper.

2. Melt the butter and oil in a large skillet over medium heat. Once the pan is hot, brown the chops for a couple minutes on each side. Remove from the pan and transfer to a plate.

3. Add the mushrooms and cook until browned, you might need to add a little more olive oil to the pan as they cook. Add the broth or water and condensed soup, stir to combined well. 

4. Reduce the heat to medium-low and add the pork chops back in along with any juices left standing on the plate. Cook for another few minutes until the chops are cooked. If the sauce seems like it's getting too thick just add a little more water or broth and continue cooking until the chops are done. 

5. Taste the sauce and add more salt and pepper if needed. Serve. 

                  

3.23.25: 🔥 week 11

3.23.24: words 

3.23.23: creamy risotto (with a lot less stirring!)

3.23.22: parmesan coated potato wedges

3.23.21: TT air fryer boiled eggs

3.23.20: road trip day 1

3.23.19: herb crusted buttermilk chicken

3.23.18: perler bead Easter eggs

3.23.17: a laugh

3.23.16: Easter side dishes - pineapple stuffing, creamed new potatoes, roasted carrots

🔥 Around the Campfire (week 12)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

3/15: 🔥 week 11

3/16: leprechaun veggie tray 

3/17: TT: substituting corn starch 

3/18: frog balls 

3/19: bacon delight (throwback thursday)

3/20: MFIH: mushroom bolognese 

3/21: words (Michiganders secret language)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

3.22.25: words

3.22.24: cheese fondue

3.22.23: GF pineapple upside down cupcakes

3.22.22: TT storing plastic bags

3.22.21: Easter/Spring wreath

3.22.20: 🔥week 12

3.22.19: 12 week workout plan

3.22.18: how to cook spaghetti squash

3.22.17: creating a gallery wall

3.22.16: fold napkins into bunny ears

3/21 ~ Words

This could be titled 'The Secret Language of Jill' but apparently it's a Michigan thing and not just about me LOL 😂

"Yeah, maybe" = Absolutely not

"I'll see what's going on" = I'm staying home

"Not sure yet" = I already decided no

"I might swing by" = I will not be swinging anywhere

"I'll try to make it" = I'm not making it

"Let me think about it" = I'm done thinking it's a no

I don't know the original source of this so don't know who to credit. I want to be their friend tho haha

3.21.25: mushroom swiss meatloaf 

3.21.24: greek salad 

3.21.23: TT bleach vs unbleached flour

3.21.22: large dish microwave cozies

3.21.21: 🔥 week 12

3.21.20: shrimp salad

3.21.20: Teri's stacked shrimp appetizer 

3.21.19: Jen's Hello Fresh Update

3.21.18: coffee and cookie brownies

3.21.17: watch Mark from Paul's Photo talk about framing your photos and prints

3.21.16: 2 different bunny cakes for Easter and Spring

MFIH: Mushroom Bolognese

I made mushroom bolognese for 'My Family Is Hungry' this week - I saw a recipe online somewhere for a vegan recipe that included eggplant and miso paste but when I was ready to make it I couldn't find the recipe. So I Googled and the first 'mushroom bolognese' recipe that came up was from The Italian Dish, I used to LOVE her recipes (side note: The Italian Dish was written by Elaine, my orthopedic doctor's wife here in Michigan. They've since moved out of state and I haven't seen any posts from her in forever so I assume she's done blogging. One of her recipes I still make frequently is zucchini lasagna, so good). 

I omitted the dried porcini mushrooms because I couldn't find them at the store, and used all baby bella mushrooms in this adaptation. I also used tomato passata for the sauce/puree. Otherwise I followed her recipe as written. 

MUSHROOM BOLOGNESE

(*Elaine says: if you don't want to use the porcini mushrooms, you can leave them out. They just add another nice layer of flavor. The sugar in the recipe is to cut the acidity of the tomatoes - when I make a regular bolognese sauce with meat, the fat in the meat helps cut the acidity of the tomatoes. In this recipe, I feel you need the sugar to do that.)

• 2 T. olive oil
• 1 large carrot, peeled and diced
• 2 medium sized celery ribs, diced
• 1/2 medium onion, diced
• sea salt or kosher salt, and freshly ground black pepper
• 3 garlic cloves, grated or minced
• 3/4 cup red wine
• about 1 pound of mushrooms (a mix of mostly baby bellas and some shiitake), chopped
• 1 ounce of dried porcini mushrooms
• 1 1/2 cups beef (or vegetable, if you want this to be vegetarian) broth
• 1 (15 oz) can whole tomatoes, crushed
• 1 (15 oz) can tomato sauce or puree
• 2 bay leaves 
• 2 t. sugar
• 2 t. dried oregano
• 1 t. dried thyme

1. Soak the dried porcini mushrooms (if using) in 1 cup of very warm water and let sit for 20 minutes. Strain through a cheesecloth or a coffee filter and keep the liquid. Do not use a metal mesh strainer for this step - it is not fine enough. Chop the porcini mushrooms and set aside. 

2. Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add all of the mushrooms. 

3. Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.

This recipe will be more than enough to coat a pound of pasta. If you don't use all the sauce, it's great the next day or you can freeze it. 

theitaliandishblog.com

recipe found here at Italian Dish

There is a super cute Georgie review for this one but I can't insert her video for some reason,  so please check it out on youtube  https://youtube.com/shorts/Et0t5y_2vMQ?si=Q2hPEemjv7R4wgxA

3.20.25: dyed marshmallows 

3.20.24: shrimp, sausage, and peppers 

3.20.23: broccoli cornbread

3.20.22: 🔥 week 12

3.20.21: corned beef and cabbage soup

3.20.20: pork chops with sauerkraut 

3.20.19: peanut blossom cookies

3.20.18: Dottie F. Bunny 

3.20.17: how to hinge mat your photos or artwork

3.20.16: boneless coq au vin