Potato Salad & A New Giveaway Winner...

 

I am announcing a new giveaway winner, in place of the previous winner, for the Bake It Pretty gift card giveaway and I also have a super simple potato salad recipe to share with you.


So......

The new winner is......

...... Lark!

Please contact me with an email address at sodomesticated (at) hawaii (dot) rr (dot) com to claim your prize by this Wednesday or a new winner will be chosen... thanks!

On to the recipe......

I am pretty picky about my potato salads. I like them simple, creamy, and good. I grew up eating this particular potato salad... so, I may be a little biased. It's my other grandma's recipe. Mimi had some great recipes that have been passed down in the family.

You can't beat the simplicity of this recipe. Of course you could add other ingredients, if you'd like... nothin' wrong with that... personalize it to your taste. That's the fun of cooking, right?

Right.

So, the next time you are hosting or going to a BBQ, whip up THIS potato salad.

Do. It.


Mimi's Potato Salad

• 8 whole Red Potatoes
• 8 whole Eggs
• 1/2 whole Onion, Chopped
• 1 1/2 cup Whole Milk or Half and Half
• 1 container (15 Oz. Jar) Miracle Whip
• 1 teaspoon Mustard or To Taste
• 1 pinch Salt and Pepper, or To Taste

Place potatoes in a large pot covered in cold water and boil them. It takes about 20-45 minutes depending on the size of the potatoes. Check with a fork to determine doneness - they should be soft to throughout when done. When done, remove from the heat and drain the water and allow to cool. Once cooled completely, peel and cube them.

While the potatoes boil, place the eggs in a medium to large pot, cover with cold water and add a little salt. Put them over heat and when the eggs come to a rolling boil, remove from the heat and let them sit covered for 13-15 minutes. Peel and chop once cooled. I run the eggs under cold water and peel them.

Place the potatoes, hard boiled eggs and chopped onion aside in a large bowl. 

Next, in a medium bowl, whisk the milk or half and half into the Miracle Whip. Whisk in the mustard and salt and pepper. Taste and make adjustments as needed. Pour over the potato mixture and coat.

*Notes: 

The salt in the water helps the eggs from cracking while boiling. 

When peeling them, hit the egg dead center on the narrow end and they seem to peel easier. 

Enjoy!

I'm linking this post up to I'm Lovin' It Fridays.

Giveaway Winner...

Thanks to all who left a comment for the $25.00 Bake It Pretty gift card! There can only be one winner though, and that lucky person is:

Mandie... yay, congrats!

Please email me your full name and email address to sodomesticated (at) hawaii (dot) rr (dot) com and I'll email your gift card right on over to you!

Also, please respond by this Friday or someone else will be chosen... thanks!

I'll be back very soon with another recipe to share.

Have a great day!

Cherry Pie Trifle & A Giveaway...

 

I love cherry pie... and pound cake... and vanilla pudding... so I thought I'd layer all that goodness and make a trifle.

Pretty smart, if I do say so myself.

With the Fourth of July coming up, I wanted to post a dessert that would be fun to serve... and what isn't more fun to serve than a trifle?

Nothin'... that's what.

I also wanted to have a giveaway for all of you wonderful followers out there. Yep, a giveaway... the very FIRST giveaway here on So Domesticated!

That lucky someone will win a $25.00 Bake It Pretty gift certificate... woohoo!

So, all you have to do is answer this question in the comment section of this post:

What are your plans for this July 4th?

UPDATE: This giveaway has ended!

Rules
One entry per person, please.
Contest closes midnight Pacific time on July 4th and I'll announce the winner July 5th.
The winner will be chosen by Random.org.
*This isn't a paid endorsement or advertisement, this giveaway is sponsored by So Domesticated.

Good Luck!

Now... on to the recipe!


Cherry Pie Trifle

• 1 Loaf of Pound Cake, Cubed
• 3 Cups Prepared Vanilla Pudding
• 2 Cans (21 Oz.) Cherry Pie Filling
• Whipped Cream, For Topping

Layer small trifle glasses with the cherry pie filling, the pound cake, and the vanilla pudding in that order. Top the trifle off with some of the cherry pie filling and a dollop of whipped cream. Assemble just before serving. Makes 6 small trifles.

Enjoy!

I'm posting this on Sweet Tooth Friday and I'm Lovin' It Friday.

Have a Happy 4th of July!

Frosting for the Cause...

 

Today I am guest posting over on Frosting for the Cause. I made some Vanilla Berry Cupcakes with Lemon Cream Cheese Frosting...... yum!

Frosting for the Cause is a website project put together by Paula of The Vanilla Bean Baker. The goal is to raise funds and awareness for research into women’s cancers.

If you're interested in baking either cupcakes or cookies for this cause, check out the Join Us! page on the website.

Have a great day!

Rosita's Cheese Enchiladas...

 

I'm so totally addicted to television. Just thought I'd let you know.

A certain HBO series just ended...  Game of Thrones. Yeah, I got really into the series. So much so, that I am now reading the books by George R.R. Martin. I've just finished the first book in the series, and am now patiently waiting for books two and three to arrive via UPS.

HURRY UP UPS!!! I'm going through withdrawals here!

A few other television shows I'm addicted to:

1. The Real Housewives of New Jersey, New York, Beverly Hills, and let us not forget the original, Orange County on Bravo Network.

2. And God forbid, The Bachelorette..... I blame my mother-in-law for this one. While in Oregon I got hooked. If I hear the name Bentley one more time... oh, never mind.

3. Finally, True Blood, which will be premiering very soon. Yay!

Oh, and one more little itty bitty thing I'm addicted to...... cheese enchiladas. Not just any cheese enchiladas though. These are my Grandma Rosie's cheese enchiladas.

One bite... and you'll be addicted too. Would I lie?


Rosita's Cheese Enchiladas

• 4 cans Beef Broth (14.5 Ounce Cans)
• 6 Tablespoons Flour, Divided
• 4 Tablespoons Chili Spices, Divided (Carroll Shelby's Chili Kit)
• ⅛ teaspoons Cayenne Pepper
• 1-½ teaspoon Salt
• 18 whole Corn Tortillas
• 6 cups Shredded Cheddar Cheese, Divided
• 4 sprigs Green Onion, Diced

Enchilada sauce:

The enchilada sauce can be made a day ahead and stored in the refrigerator. If you do this, just reheat it in a saucepan and follow the assembly portion of the recipe.

In a large saucepan, bring the beef broth to a boil. Turn the heat down to medium/high.
In a heat proof measuring cup or small bowl, whisk 2 tablespoons of flour with 2 ladlefulls of hot broth, and mix until well combined. Return the flour mixture to the saucepan and whisk, combining well. Continue this ratio and this process until all the flour is incorporated into the broth.

Next, do the same with the chili spices: mix 2 tablespoons of chili spices with 2 ladlefulls of the broth, whisking to combine, then return the mixture to the saucepan. Use this ratio until all the chili spices are incorporated, whisking after each addition into the saucepan. Turn the heat to medium/low and add the cayenne pepper and salt. Adjust the seasonings if necessary and let the sauce thicken for about 5 minutes. The sauce will be on the thinner side.

Enchilada assembly:

Preheat the oven to 325 degrees F.
Turn the heat on the burner down to low, so the sauce stays warm. In two 13×9 or large baking dishes, ladle some of the enchilada sauce to coat the bottom, so the enchiladas won’t stick when baking. Take your corn tortilla, hold at the edge, and dip into the sauce. Be careful not to burn your fingers. Hold in the sauce for 5-8 seconds or until softened. Don’t submerge for too long, or the tortilla will fall apart.

Carefully transfer the tortilla to the baking dish. Sprinkle about 1/4 cup of cheese down the middle of the tortilla and fold the sides in toward the center, overlapping a bit to close. Repeat until all the tortillas are assembled. Ladle some sauce over the enchiladas and along the sides of the baking dishes, so they don’t dry out while in the oven. Store any left over sauce in the refrigerator for later use. Sprinkle the remaining cheese and the green onion on top. Cover with heavy duty aluminum foil and bake for 30-45 minutes or until hot and bubbly. Serve with refried beans and Mexican Rice.

I prefer the flavor of the chili spices in Carroll Shelby’s Chili Kit, but any chili seasoning mix is fine. It is usually in the spice aisle at the market near all the spice packets.

Enjoy!

I'm linking this post up to This Chick Cooks Linky Party, I'm Lovin' It Friday and Sweet Tooth Friday.