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POT unnamed
Today we are getting ready for Father's Day. I'm so happy the sun is out and we can BBQ!!! My husband has been enjoying my potato salad for YEARS. It might be his FAVORITE recipe in my book. If your looking for a classic potato salad this year this is a great and easy one to try! We will be sharing the chicken and Pepe salad this week as well.. XOXO


  • Salad:
  • 5 medium russet potato
  • 6 eggs
  • 2 celery ribs (finely chopped)
  • 1 small sweet pickle (finely chopped)
  • 1/3 cup chopped onion (optional)
  • Dressing:
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1 1/2 teaspoon sugar
  • 1 1/2 teaspoon sweet pickle juice
  • 1 teaspoon cider vinegar
  • Salt and pepper
  • Paprika
  1. Scrub the potatoes and put them in a large pot with water to cover. Cover the pot and bring to a boil. Remove the lid and decrease the heat, keeping the water boiling. Cook about 30 minutes or until the potatoes fall apart when pricked with a fork. Drain and let stand until the potatoes are cool enough to handle.
  2. Meanwhile, place the eggs in a saucepan with enough cold water to cover. Bring to a boil over high heat. Decrease the heat to just below simmering, cover, and cook 15 minutes. Immediately drain the eggs and run cold water over them to stop cooking. Add ice cubes to cool the eggs quickly.
  3. Peel potatoes and dice them into a large bowl. Peel and chop the eggs and add to the potatoes. Add the celery, pickle, and onion, if using.
  4. In a small bowl, mix the mayonnaise, mustard, sugar, pickle juice, and vinegar. Spoon into the potato mixture and combine. Season generously with salt and pepper to taste. Lightly sprinkle on the paprika. Cover and refrigerate at least 2 hours before serving.


CarrotCake I have tried just about every carrot cake recipe. This is my favorite by far and now I am famous for this cake. No pineapple, no nuts inside this cake. It is so moist it will melt in your mouth. You need only a small slice because it is so rich! For our new friend, Lauren.

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 4 cups peeled and grated carrots (4-5 large carrots)
  • 1 cup coconut
  • 3 cups powered sugar
  • 1 8oz. package cream cheese, at room temperature
  • 5 tablespoons butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Preheat the oven to 350 degrees and grease two 9in. round cake pans. Cut two 9in diameter circles out of parchment paper or wax paper and place in the bottom of each pan. Spray again with flour. Shake out the excess.
  2. Sift the flour, cinnamon, baking powder, baking soda, and salt in a bowl and set aside.
  3. In a large bowl of an electric mixer, beat the sugar, oil, and eggs on low speed until well blended. Mix in all the dry ingredients just until blended. Fold in the carrots and coconut. The batter will be thick. Divide the batter evenly into the prepared pans. Bake 35-45 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool in the pans on a wire rack for 10 minutes. Loosen the layers around the edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning all upside down. Tap on the pan to loosen the layer. Carefully peel off the paper. Cool completely on the racks. Meanwhile, make the frosting.
  5. To frost the cake, place one layer topside down on a cake plate. Spread with half of the frosting. REPEAT. Sprinkle with coconut and walnuts, if desired.

Almond-Scented Cream Cheese Frosting
1. Sift the powered sugar into a small bowl of an electric mixer. Add the cream cheese, butter, vanilla, and almond.
2. Beat until well-blended and smooth enough to spread. Avoid overbeating.

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