The Potato Salad Trick that Jodi got from her mother-in-law (Murphy’s Mom) is…
Used CANNED potatoes.  Yes, Jodi was also hesitant at first, but it saves so much time and is still delicious!  You warm the potatoes in a pot and then drain the water and make the potato salad!

Jodi Easy Potato Salad (using the trick above!)
4-5 cans of potatoes
4 boiled eggs, cooled and peeled
a splash of white vinegar
salt
onion powder
mayonnaise

Slice up and drain the potatoes in a colander, and put in a big pot, then warm them (no water in pot!). In a separate bowl, put the egg yolks and mash them a little.  Add a splash of vinegar and stir. Transfer that yolk mixture into the pot with warm potatoes.   Add salt (to taste) and the chopped up egg whites, and mayo.  Use your eye to decide how much mayo.  Carefully stir it.  The light yellow color comes from the yolks – no mustard in the salad.   It’s mild and creamy.

You can add relish if you’d like.  My mother in law doesn’t. This is the basic, simple recipe.  Serve warm or chilled.

Peeps Skillet S’mores
1/2 c. heavy whipping cream, warmed
2 c. semi-sweet chocolate chips
3 to 5 packages of Peeps, mix and match colors to your liking
Graham crackers, for serving

Preheat oven to 450 degrees F. Heat heavy whipping cream in a microwave safe bowl for 30 seconds, or in a pot over medium heat until warm. In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
Bake until golden brown, 8 to 10 minutes.

This recipe is from Delish.com

Producer Emilie’s Easter Rice Krispie Treats
1/2 cup unsalted butter
9 cups of regular mini marshmallows
3 1/2 cups of multicolored marshmallows
8 1/2 cups Rice Krispie Cereal

Line a 9×13 pan with aluminum foil and spray well with non-stick cooking spray. Set aside. (For ease, you can measure out all ingredients first before beginning.) In a large pot, melt butter on medium-low heat. Add marshmallows and heat, stirring frequently, until almost all the way melted but not quite. Take mixture off heat and stir in cereal until coated. Add remaining 3 1/2 cups of multicolored mini marshmallows, folding very quickly so the marshmallows don’t melt. Pour mixture into prepared pan and press down evenly. (I use the back of a rubber spatula or a piece of aluminum foil sprayed with cooking spray.) Press mixture down firm enough that the bars will hold together but not too firm or they will be too solid when they come to room temperature. Allow bars to cool completely before cutting into squares. Perfect Rice Krispie Treats will stay soft and fresh for 6-7 days or longer stored covered or in an airtight container.

Jodi’s Mom’s Easy Baked Ham
1 1/2 cups ketchup, or as needed
1 cup packed brown sugar

Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil. Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

Holly Clegg’s Creamed Corn
1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
pinch sugar
salt and pepper to taste

In small nonstick skillet, melt butter and saute onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring. Sprinkle flour and stir one minute.  Add milk and sugar.  Bring to a boil, lower heat, and continue cooking until thickend.  Season to taste.  Add more milk if needed.

This recipe is from Holly Clegg’s Too Hot in the Kitchen.

Producer Emilie’s Deviled Eggs
Eggs, boiled, peeled and sliced in half lengthwise
Mayo
Spicy mustard
salt and pepper
bacon, cooked and crumbled
jarred, sliced jalapenos

I put the egg yolks in a bowl with a little mayo, mustard, and salt and pepper.  I’ll add more mayo and mustard as I go, so I don’t put too much!  Once you stuff the eggs back with the egg yolk mixture, sprinkle crumbled bacon and diced jalapenos on top.

Deviled Egg Spread
1 dozen large eggs – boiled, peeled and cut lengthwise
1 cup mayo
1 tablespoon yellow mustard
salt and pepper
paprika for dusting

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

This recipe is from The Cutting Edge of Ordinary.

Chocolate Covered Easter Eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 lbs confectioners’ sugar
1 cup creamy peanut butter
1 cup flaked coconut
1 cup unsweeted cocoa powder
2 cups semisweet chocolate pieces
1 tablespoon vegetable oil

In a large bowl, mix together the butter, vanilla, and cream cheese.  Stir in confectioners’ sugar to make workable dough.  For best results, use your hands for mixing.  Divide the dough into four parts.  Leave one of the parts plain.  To the second part, mix in peanut butter.  Mix coconut into the third part, and cocoa powder into the last part.  Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.  Refrigerate until hard, at least an hour.  Melt chocolate chips in a heat-proof bowl over a pan of simmering water.  Stir occasionally until smooth. If chocolate seems too thick for coating, stir in a teaspoon of the oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.  Refrigerate for 1/2 hour to harden.



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