Patriotic Potluck (Weekend Potluck #24)

Welcome to the Weekend Potluck, or as we are calling it this week, the Patriotic Potluck. Independence Day is one of my favorite holiday's of the year. I love the celebrations and the food associated with July 4th.  It will be here before we know it. I cannot wait to see the delicious dishes that you will link up this week. If you are just browsing I know you will find many delectable dishes from some of the best food blogs out there!  

If you are looking for some sweets for your Independence Day celebration, you have many to choose from at last week's party.  As for this week, we would love to see what you are cooking for July 4th.

The recipe with the most clicks was ~

                                             Banana Pudding Poke Cake by The Country Cook

Recipes that caught our attention ~

                                             Patriotic Mini Cheesecakes by Flavors by Four

                                          S'mores Popcorn Munch by Inside BruCrew Life

And, a personal favorite ~

                           Roasted Corn and Avocado Chicken Salad by The Kitchen is My Playground

Your hosts ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!





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Margarita Popsicles

We are in the middle of a long string of really hot days. Yesterday we were forecast to hit 107 and when I took my daughter to gymnastics late in the afternoon my car said it was 109! It is supposed to continue for the next couple of days and then on Saturday they say we should only hit 102. A real cool front! :)

I know a lot of the country is in the same predicament. We have a refreshing adult treat that will help you through these super hot summer days!  Why should all the treats be just for the kids?

Margarita Popsicles
1 can (12 ounces) Frozen Limeade, thawed 
12 ounces water, (use Limeade can)
1/3  cup Tequila
2  tablespoons Orange Liquer
1/4  teaspoon kosher salt
8  Dixie Cups (5 ounce)
8  Wooden Popsicle sticks


In a medium bowl with a pour spout combine the Limeade, water, tequila, Orange Liqueur and salt. Stir until well combined. Pour into dixie cups. Place in the freezer and allow to partially freeze for a few hours. Press the Popsicle stick into the center of the cup. Return to the freezer for 4-5 more hours until frozen. 


When ready to serve, just remove the cup by tearing at the seam.


Enjoy!


Kim


Linked to: 
Weekend Potluck
Six Sister's Stuff Strut Your Stuff
Everyday Mom's Meals Church Supper
Gooseberry Patch's Recipe Round Up Recipes to Beat the Heat

Chipotle Grilled Chicken Tacos with Pineapple Slaw

We grill a lot during the summer months. Usually my husband, the chief griller in the house prefers a big slab of red beef. However, he did enjoy this dish, I think the addition of the Chipotle Chiles helped. As you know, we enjoy a little spice at our house. The chicken will have a little kick and if you think it might be too spicy for you just use less of the Chipotle Chiles. The sweetness of the Pineapple Slaw pairs really well with the chicken. 

Chipotle Grilled Chicken Tacos with Pineapple Slaw
For the Marinade:
1/4  cup Olive Oil
2  limes, juiced (about 6 tablespoons)
4  Chipotle Peppers in Adobo Sauce, chopped, plus 2 tablespoons Adobo sauce
1  tablespoon honey
2  cloves garlic, minced (1 teaspoon)
2  tablespoons minced Cilantro
1/2  teaspoon kosher salt
1/4  teaspoon black pepper
1 1/2 - 2 pounds boneless skinless chicken breasts

Other ingredients:
1 can (20 ounce) Pineapple Rings, drained and 1/3 cup juice reserved
1/2  cup mayo or plain yogurt
1/3  cup cilantro, chopped
6  cloves garlic, minced (3 teaspoons)
1  teaspoon kosher salt
1  bunch green onions, sliced
1/3  cup red onion, finely diced
1 bag (16 ounce) Coleslaw Mix
12 corn tortillas

For the Marinade:
In a small bowl, whisk together the olive oil, lime juice, Chipotle Peppers, Adobo sauce, honey, garlic, Cilantro, kosher salt and pepper. Place the chicken breasts in a ziplock bag and pour in the marinade. Seal and marinate for 2 hours. 

Drain the pineapple rings and set aside on a plate lined with paper towels. In a small bowl, whisk the reserved 1/3 cup pineapple juice, mayo, cilantro, garlic and salt. Set aside. In a large bowl, combine the green onions, red onion and Coleslaw Mix. Pour the dressing mixture over the coleslaw and combine.

Remove chicken from marinade and place on a lightly oiled hot grill with the pineapple slices. Grill the pineapple slices about 3-4 minutes a side. Watch carefully, they can burn easily. When done, remove to a platter a set aside to cool for a few minutes while the chicken finishes cooking. When the chicken is cooked through remove from grill and set aside to rest.

While the chicken is resting, cut the grilled pineapple slices into bite size pieces and mix into the coleslaw.

Warm the tortillas on the grill or in the microwave.

Cut chicken into slices and serve on corn tortillas topped with the Grilled Pineapple Slaw.

Yield: 12 tacos

Any leftover slaw is delicious eaten on it's own!

If you have leftover Chipotle Chiles check out this post.

Enjoy!

Kim

Linked to:
Hammock Tracks Saturday Dishes

Weekend Potluck #23

As most of you are reading this I will be at the lake on a girl's trip. Dad will be home with the kids and I will be enjoying some much need girl time. Because I wasn't going to be here I didn't pick a personal favorite this week, but let me tell you, there was a ton of delicious looking dishes linked up. Have a wonderful weekend and I'll be back next week!
~Kim

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

                             Fight Back Brownies by Baking and Cooking, A Tale of Two Loves

Recipes that caught our attention ~

                                               Bohemian "Queso" Dip by Newlyweds Blog

                                   Summertime Tortellini Pasta Salad by Diary of a Recipe Addict

Your hosts ~

• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!


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BBQ Soy Chicken and a Gardening Post

Simple Math~

I love Math.  It was my favorite subject in school.  I love doing simple computations in my head, I love figuring out an algebra or trig problem and I am intrigued with math story problems. 

I was working in the garden this morning. It rained here a few days ago so a new crop of weeds began to show through once the hot weather hit. As I have said before, timing is everything when weeding your garden.  I was smiling to myself thinking, there must be 5,000,000 weeds in this garden. 

Then a brilliant (well, brilliant if you are a math nerd) idea popped into my head!!!  I wanted to estimate how many weeds there might actually be in my garden.  So, I went in and got a ruler.  I then proceeded to measure a square inch in the garden.  Hang on with me here. This is a REAL math problem and one anyone could do . . . of course, no one else wants to know the answer, but I do!!!

With my measured inch, I counted how many weeds were in that inch.  Getting the picture now?  I then measured the dimensions of my garden.  From that I found the square footage of the garden and then the square inches in the garden and . . . from that I estimated how many weeds were in the garden. 

I was so pleased with myself!!  Armed with this great knowledge, I was now very satisfied knowing the estimated number of weeds I was killing today!!!  Isn’t knowledge powerful!!!

Since I was in the garden most of the morning and Kim and I are catering an event tonight, I thought I would roast some fresh veggies, pull out some grilled chicken from the freezer and have dinner ready!!

I always have grilled chicken in the freezer.  My dear, sweet husband grills a huge batch of chicken, flat iron steak and hamburgers for me about every other week.  Then, I have instant dinners that I add veggies and fruit to and life in the kitchen is good.

I thought you might enjoy the marinade I use a lot on my chicken.  It is one that has been in my recipe box for more than 25 years.  Give it a try and see what you think . . . and, remember to do a big batch and put some in the freezer for easy weeknight dinners.

 BBQ Soy Chicken

1  cup Soy Sauce (I use low sodium)

¼ cup lemon juice ( I use either fresh or bottled – depends on what I

                                       have in the house)

1  tablespoon spicy mustard

1  clove garlic, chopped

1  teaspoon powdered ginger or 1 tsp. ginger juice if have

Marinate chicken in sauce at least 30 minutes.  A couple hours is better!  You can broil the chicken instead of grilling, but I think grilling gives a better product.

Happy Grilling,

Julie

Oh, and by the way, I estimated there were 16,332,600 weeds in the garden!!!!!


We've linked this to Thursday's Treasures hosted by Recipes for my Boy's.

Roasted Garlic White Bean Dip

I hope that it is alright with you that I am sharing another dip with you today. If you like traditional hummus you will love this dip. If you have never tried roasted garlic you must. When garlic is roasted it takes on such a mellow delicious flavor. We often roast bulbs of garlic and use it on bread. Take the roasted garlic and put it on a dipping plate. Drizzle a good quality olive oil around it, sprinkle with your favorite Italian seasonings and dip away! I like to add a little Balsamic vinegar as well.

Roasted Garlic White Bean Dip
For the roasted garlic:
2  heads garlic
1 1/2  tablespoons olive oil
1  teaspoon kosher salt
1  teaspoon black pepper

For the Dip:
1  can (15 ounce) white beans, rinsed and drained
1  tablespoon fresh lemon juice
1  tablespoon Tahini 
1/4  cup water
1/4  cup feta cheese, plus more for garnish
1  tablespoon minced Italian parsley, plus more for garnish
1/2  teaspoon kosher salt
1/2  teaspoon black pepper
1/4  cup olive oil

Cut the pointed ends off the garlic bulbs exposing the garlic cloves. Place the garlic in the middle of a large square of heavy duty aluminum foil. Drizzle with the olive oil and sprinkle with kosher salt and pepper.  Bring the corners of the foil up to the center and twist tightly to seal. Bake in a 350 degree oven for about 45-50 minutes.  Remove and set aside to cool.

Open the foil, remove garlic bulbs and squeeze the roasted garlic out of the skins by pressing at the base of the garlic bulb. In the bowl of a food processor combine the roasted garlic, beans, lemon juice, Tahini, water, feta cheese, Italian parsley, salt and pepper. Pulse to combine. With the food processor running slowly pour the olive oil through the tube and continue blending until combined. You can add water or more olive oil if needed to reach the desired consistency.

Garnish with additional crumbled feta cheese and minced Italian Parsley.
Serve with pita chips or crackers. Check out our recipe for flatbread wedges here.

Enjoy!

Kim

I've linked this to:
Amee's Savory Dish Fit and Fabulous Fridays
Thursday's Treasures hosted by Recipes for my Boys
Six Sister's Stuff Strut Your Stuff
Everyday Mom's Meals Church Supper

My family's favorite Spinach and Artichoke Dip

When Dan and I were first married, early in my entertaining life, artichoke dip was all the rage. In fact, I think it was the first dip I ever made. Well it might have been the Seven Layer Mexican Dip. Have you ever heard of that one? Both are delicious and have stood have test of time. Over the years I have adapted the Artichoke Dip to suit my family's taste. The original dip I made called for 1 cup mayo, 1 cup Parmesan cheese and 1 can Artichokes. We have added spinach, but not too much. I've also built up the flavors a little with the addition of some other ingredients. I was going to tell you the Peperocini Peppers were optional, and I guess I can't make you add them, but they are not optional in our family.  I hope you will give our version of this famous dip a try!

Spinach and Artichoke Dip
1  tablespoon butter
1/2   cup onion, diced
2  cloves garlic, (1 teaspoon)
1  package (6 ounces) Fresh Baby Spinach, any tough stems removed and roughly chopped
1  package (8 ounces) Cream Cheese, softened
1/2  cup mayo
1/2  cup sour cream
1  can (15 ounces) Artichoke Hearts, drained and roughly chopped (sometimes I use 2!)
1  teaspoon Frank's Hot Sauce
1/2  cup Parmesan cheese, shredded, plus a little extra for top if desired
1  cup (4 ounces) Pepper Jack Cheese, shredded
1/2 cup Peperocini Peppers, roughly chopped 


In a large skillet, melt the butter over medium heat. Add the onion and saute for a few minutes until soft. Add the garlic and continue sauteing for another minute until fragrant.


Add the fresh Spinach and continue cooking until the spinach is cooked down and any liquid has about evaporated, about 4-5 minutes.


Remove the skillet from the heat. Add the cream cheese, mayo, sour cream, artichoke hearts, hot sauce, Parmesan Cheese, Pepper Jack Cheese. Mix to combine.


Spoon mixture into a baking dish. Top with extra Parmesan cheese if desired and Peperocini peppers.


Bake at 350 degrees for 25-30 minutes.


We served it with chips, but usually I serve it with my pita/flatbread recipe that you can find here.


Enjoy!


Kim


We've linked this to Thursday's Treasures hosted by Recipes for my Boys.

Weekend Potluck #22

Welcome back to the Weekend Potluck! Last week there were 160 delicious recipes linked up, which made choosing our favorites a difficult task! We love to see what you bring to share each week, and it just gets better and better.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Moink Balls by Sunflower Supper Club

Recipes that caught our attention ~

Old Fashioned Steak Fingers by Miz Helen's Kitchen

Snickers Cheesecake Pie by A Kitchen Addiction

And, a personal favorite ~

Spicy Chicken and Pepper Jack Pizza by Eat Cake for Dinner

Your hosts ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Use Coupon Code WEEKEND to save $1.00 through Sunday ONLY.

Checkout is secure through Ejunkie with Paypal or credit card.

Click to purchase your ebook and get started saving TODAY!

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!





<a href="sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="150"/></a>

Bacon Cheeseburger & Fries Casserole

This casserole was a winner in our house. Let me tell you how I know. My 10 year old, who is by far my pickiest eater, ate four servings of this! Now, she had been swimming all day and had gone to gymnastics for 2 hours, but this is my child who usually picks at most things. Especially casseroles! I like that the younger kids can eat it "plain" and my older kids as well as Dan and I could "dress it up."

Bacon Cheeseburger & Fries Casserole
1  bag French Fries (26-28 ounce) thawed, Pick your favorite shape, my kids like Crinkle Cut
2  pounds ground beef
1  medium onion, diced (1 cup)
2  cloves garlic, minced (1 teaspoon)
1 1/2  teaspoons kosher salt
1  teaspoon black pepper
3  tablespoons butter
3  tablespoons flour
1/2  cup chicken stock
1  cup milk
1  package (8 ounce) cream cheese, softened (I used light)
2  cups sour cream (I used light)
3  tablespoons Hidden Valley Ranch Dressing mix (or 1 packet)
2  cups (8 ounces) Colby Jack Cheese, shredded
10 slices bacon, cooked and crumbled

Garnishes:
Shredded Lettuce
Diced Tomatoes
Green Onions, sliced
Sour Cream
Pickles
Hot Sauce
Ketchup
Mustard
Anything you like on your Bacon Cheeseburger!

Lightly grease a 9 x 13 inch dish. Use the deepest one you have. Spread 1/2 of the thawed french fries in the bottom of the dish. They will not completely cover the bottom.

In a large skillet, brown the ground beef, onion, garlic, salt and pepper over medium high heat. Remove beef with a slotted spoon and set aside. Drain the grease from the skillet.

Return the skillet to the stove top and melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until bubbly.  Slowly add the chicken broth and milk, bring to a simmer and remove from the head. Whisk in the softened cream cheese, sour cream and ranch dressing mix.

Place 1/2 of the beef mixture over the french fries in the prepared dish. Cover with 1/2 of the cream cheese mixture, followed by 1/2 of the Colby Jack cheese. Repeat layers with the french fries, beef, cream cheese mixture and Colby Jack cheese.

Bake covered at 375 degrees for 45 minutes. Uncover and sprinkle with cooked and crumbled bacon. Return to the over and continue baking uncovered for 15-20 more minutes. 

Serve casserole with desired toppings.

Enjoy!

Kim


Linked to the following parties:
Our very Weekend Potluck 
Gooseberry Patch New Family Favorites

Broccoli Pasta Salad

Broccoli Pasta Salad
For the Salad:
1 pound spiral pasta
1 bag broccoli (10 ounces)
1 pound bacon, cooked and crumbled
1/2  cup red onion, chopped
1/2  cup golden raisins
1/2  cup roasted Sunflower Seeds
2 cups (8 ounces) shredded cheddar cheese


For the Dressing:
1  cup mayo
1/2 cup sugar
2  tablespoons cider vinegar
1/4  teaspoon garlic powder


Cook the pasta in boiling salted water, drain and rinse with cold water. Place in a large bowl. Cut the broccoli into bite size pieces, removing any tough stems. Add the broccoli, bacon, red onion, golden raisins, Sunflower Seeds and cheese to the large bowl with the pasta. 


In a small bowl, whisk together the mayo, sugar, cider vinegar and garlic powder.  Pour over the pasta mixture and stir gently to combine. Place in the fridge for a couple of hours before serving.


Enjoy!


Kim


I've linked this to the Weekend Potluck.
I've also linked this to the Church Supper hosted by Everyday Mom's Meals.
I've linked this to the recipe roundup over at Gooseberry Patch.

Southern Jalapeno "Fudge" and the Weekend Potluck #21

We do a lot of entertaining at our house, especially in the summer. I have three or four dips that I always keep the ingredients on hand so they can be whipped up at a moment's notice. This is one of those appetizers.

Southern Jalapeno "Fudge"
2  cups (8 ounces) Monterrey Jack cheese
2  cups (8 ounces) Colby cheese 
1/2  cup pickled Jalapeno's (or equal amount canned of Jalapeno's)
6  eggs
1  tablespoon flour
1/2  teaspoon salt
1/4  teaspoon garlic powder


Combine the shredded cheeses and place in a greased 9" pyrex dish. Evenly spread the jalapenos over the top. 


In a small bowl, lightly beat the eggs. Add the flour, salt and garlic powder, whisk to combine. Carefully pour over the top of the dip. Bake in a 350 degree oven for 40-45 minutes or until the center is set. If the dip is browning too much, cover loosely with foil.


We like to serve it with fritos or triscuit crackers.
You can also use a bag of the Mexican Blend cheese.


You can also let it cool and cut into small squares and place on a platter. We usually grab a spreader and just dig in!


Now, onto the main event...

This week, we have made a few changes to Weekend Potluck. The most important change? We've added an amazing new cohost... Holly from Life As a Lofthouse.
I know that you are just as happy to have Holly on our team as we are and will bring only your BEST recipes to her welcome party. {wink, wink}
Psst... Bloggers, for the other changes, please read the linky guidelines. Thanks!
Before we celebrate with our new co-host, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cherries Jubilee by Everyday Mom's Meals

Recipes that caught our attention ~

                                        Peanut Butter Nutella Cake by A'Lil Country Sugar

                                               Caprese Chicken by Lisa's Dinnertime Dish

And, a personal favorite ~

                        White Chocolate Salted Caramel Gooey Bars by Cupcakes and Kale Chips
If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

I've linked this recipe to the Church Supper hosted by Everyday Mom's Meals.








<a href="sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Creamy Noodle Spaghetti Bake

Have you seen the recipe for Baked Cream Cheese Spaghetti Casserole on Pinterest? Basically the noodles are mixed with cream cheese and then it is layered with meat sauce and cheese. Well, it got me to thinking about a dish my mom used to make when I was younger. I have seen versions of it in old community cookbooks and it usually goes by the name Husband's Delight or something similar. My old recipe has tomato sauce, but I prefer the taste of the spaghetti sauce. Use your favorite jarred sauce or homemade. It also has cottage cheese in it. I have a couple of kids who are not really cottage cheese fans, and they don't even know it is there. My point being, if you're not big on cottage cheese don't shy away from this dish.

Creamy Noodle Spaghetti Bake

1 ½ pounds ground beef

1 onion chopped

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 jar (24 ounces) of your favorite Spaghetti Sauce

1 tablespoon sugar

1 package (8 ounces) cream cheese, softened (I use light)

1 cup cottage cheese (I use low fat)

1/3 cup Sour Cream (I use light)

1/4 cup Parmesan Cheese, grated

12 ounces dried Egg Noodles, cooked in salted water

3-4 green onions, sliced, green part included

1/4 cup green pepper, chopped (optional) I don't use, my family hates them!

1 cup Cheddar Cheese

Brown meat with onion and garlic and season with S & P.  Add spaghetti sauce and sugar and simmer about 10 min.  In a separate bowl, mix softened cream cheese, cottage cheese, sour cream and Parmesan cheese. Cook noodles, drain and add to cheese mixture.  Stir in green onions and green pepper if using. Add additional pepper to noodle mixture if desired.  Place noodles in greased 9 X 13 dish.  Top with meat sauce.  Top with cheddar cheese.  Bake at 350 degrees for 20 – 30 minutes. 

Enjoy!

Kim 

Deviled Eggs and Weekend Potluck #20

There is something about outdoor cookouts and get together's in the summer. I love the typical dishes that are shared, as well as the casual atmosphere. I don't make the deviled eggs that often, my mom usually brings a big platter of eggs. My kids love them and really wanted them last weekend, since my parents were out of town it was up to me. For easy instructions on how to boil your eggs check out our post for Egg Salad.

Deviled Eggs

1  dozen hard boiled eggs

1/3  cup mayo

2  tablespoons sour cream

1 1/2  teaspoons white vinegar

1 1/2  teaspoons spicy brown mustard

1/2  teaspoon sugar

1/2  teaspoon Frank's hot sauce

1/2  teaspoon kosher salt

1/4  teaspoon black pepper

Paprika for garnish

Peel hard boiled eggs and cut in half lengthwise. Remove the yolks and place in a medium bowl and place the whites on a serving platter.

Mash the yolks with a fork. Add the mayo, sour cream, white vinegar, brown mustard, sugar, Frank's, kosher salt and pepper. Stir with a spatula mashing the egg mixture until it is smooth. Transfer the egg mixture to a pastry or ziplock bag. Pipe the egg mixture into the egg whites and garnish with paprika.

Now, onto the Friday Deliciousness...

Last week, we shared some amazing dishes and our table just seems to get happier and happier. We are so glad to have all these amazing bloggers linking up and hope that you look forward to Weekend Potluck each week as much as we do.

The recipe with the most clicks was ~

                    Ham and Eggs Baked in Crispy Hashbrown Cups Recipe by Hot Eats and Cool Reads

Recipes that caught our attention ~

                              Cherry Limeade Cake by Confessions of a Semi-Domesticated Mama

                                            Mac & Cheese Lasagna by Julie's Eats & Treats

And, a personal favorite ~

                                        Spicy Smoky Corn Pudding by Sumptuous Spoonfuls

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!



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I've linked the Deviled Egg recipe to Foodie Friday and the Church Supper over at Everyday Mom's Meals.Linked to the Recipe Roundup over at Gooseberry Patch.