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Buffalo shrimp salad

I overheard someone say today that this week is the wettest week EVER. Like, in the history of Minnesota's existence. Could that be true? It has been grey, rainy, cold, windy and dreary for a lot of days in a row. Being a Minnesotan can be ridiculous and emotionally tumultuous, and I do realize I talk far too much about feelings surrounding our unpredictable weather. If ever before I've spoken of a rough winter, though, I take it back! This winter has been crueler than cruel. Unforgivably cruel. Crueler than any other winter I can remember.

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Classic guacamole

I'm not a super huge fan of this week, so I'm hoping for a turn-around starting right, NOW. I feel like I'm swallowing miniature razor blades, my head is pounding and I don't have any sort of appetite. With an appetite, though, I gotta tell you that this guac is THE BEST. It's the classic guac go-to recipe that Dan and I have made for years. I've posted about this recipe before, but thought I might want to update the photos so it might actually look as delicious as it tastes! 

To a better week! And down with tiny razor blades!

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Baked potato casserole with artichokes and sun-dried tomatoes

One of the things I did not expect to need to know when I began this blog was html code. After spending hours yesterday navigating my way through code in order to get my recipes to appear just how I want them at the end of each post, I basically dreamt in html all night. I woke up feeling tired and stressed! I think I'll gaze at pretty pictures on Pinterest to keep giant blocks of text from chasing me in my sleep tonight.

Did you all have a nice weekend? Ours was good! We packed in some fun things, despite the chilly weather. Yesterday we all took a huge family nap, which was delicious. Not as delicious as these potatoes, though. We made these a few weeks ago (yep, I'm behind) when my stepmom was in town. They were a hit and can be super versatile. Replace the tomatoes and artichokes with literally just about anything. Bacon and leeks? Mushrooms and kale? Ham and olives? Cilantro and tomatoes? Mmmm.


Cook half of an onion in a little bit of olive oil. Throw in a sprinkling or two of salt and pepper.

Add milk and sour cream.

And cheese. I used mozzarella and cheddar, but use what you have on hand. Stir until the cheese is melted.

Add yummy extras.

Boil 10-12 baby red potatoes for 20 minutes (or until a fork can be easily inserted into the middle) and cut them into cubes. Add to a baking dish.

Pour the gooey mixture over the top!

And bake!

I'm thinking green olives and chunks of ham will be next on my list.

Have a great week, everyone! Thank you for reading!

Baked Potato Casserole with Artichokes and Sun-Dried Tomatoes

These savory potatoes are so easy and versatile. Swap out the tomatoes and artichokes with bacon and chives. Or Olives and ham!

Serves: 6-8

Total time: 45 min

Baked Potato Casserole with Artichokes and Sun-Dried Tomatoes


  • 10-12 baby red potatoes
  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • Sprinkling of salt and pepper
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese
  • 14-oz. can artichoke hearts, drained and chopped
  • 7-oz. jar sun-dried tomatoes, drained and chopped
  1. Preheat oven to 375 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.
  2. Boil potatoes in a large saucepan for 20 minutes, or until a fork can be easily inserted into the centers. Remove from pan and chop into cubes.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion, salt and pepper, and cook for 3 minutes, or until the onion is soft and fragrant.
  4. Add the milk and sour cream to the skillet. Stir until heated through, about 3 minutes. Add the cheese and stir until melted. Remove skillet from heat and stir in the artichokes and tomatoes.
  5. Place the cubed potatoes on the bottom of the prepared baking dish and top with the cheese mixture. Spread evenly. Bake in the preheated oven for 25-30 minutes.




Fruit and spinach smoothie

Before I get to the winner of the $25, t-shirt and other goodies, I have to tell you that I am disappointed in myself for not sharing this smoothie with you sooner. It's one that I make regularly. Almost daily in the summers. It is fantastic, versatile, healthy and packed with total good-ness. My boys love it, too, so I always pour them cups before I pour my own. It's a guaranteed serving of veggies and a couple servings of fruit for their little bodies to start their day!

Onto the winner from my Strawberry Muffins post! I loved all of your comments so much, truly, but I just had to choose the one written by Melinda. Congrats! Please use the Contact button to send me your mailing address and t-shirt size (unisex) and I'll get your goodies in the mail!


My measurements are never exact, but here is what I throw into my blender. Honestly, I rarely add the strawberries, but they add a nice touch if you have them on hand. The OJ is optional, too, as you can get plenty of flavor with the almond milk. Don't be afraid to PACK it with spinach!

Puree it all up, pour into cups and start your day off feeling good! 

Fruit and Spinach Smoothie

This fresh and healthy smoothie is a great way to start your day!

Serves: 1

Total time: 10 min

Fruit and Spinach Smoothie


  • 5 ice cubes
  • 1 banana
  • 1 mango, peeled and pitted
  • 1/2 cup almond milk
  • 1/4 cup orange juice (optional)
  • Handful or two of fresh spinach
  • 5-7 strawberries, hulled (optional)
    Place all ingredients in a blender and puree until smooth. Serve immediately!




Strawberry muffins

These muffins did not want to be made. My first batch was good, but not great. I altered the recipe in order to make them great (and they are!). When I started the second batch, I realized I didn't have flour. What?! When do I not have flour in my kitchen? The next day, flour in hand, my strawberries were lacking freshness. The next day after purchasing a fresh package of strawberries, I was out of butter (seriously). Later that same day, after grabbing some butter at Target, I was out of vanilla. What the heck! They eventually got made, and they were well worth the wait. My boys LOVED them. They were pleading and begging and MOM-CAN-I-PLEASE-HAVE-ANOTHER-ing. I used these babies as leverage for at least two days.

It was fate for this post to stand out because it is also my 400th recipe! Wow! We have to celebrate this somehow, right? What better way to celebrate than to do a giveaway! So here's the scoop. Leave a comment on this post saying anything at all (PLEASE leave an email address so I can contact you). My favorite comment will receive all of the following:
- $25 Visa gift card
- Pip & Ebby t-shirt
- A few other goodies that may or may not be related to Easter

One winner will be selected at 9:00 am CST on 4/7/14. 


Onto the muffins!

First, prepare the topping.

It should look something like this. Yummy and crumbly. Set it aside for now.

Combine the dry ingredients.

In a separate bowl, combine everything else.

Gradually add the flour mixture to it. Throw in some pretty strawberries.

Pour the batter into a muffin tin and top with the crumbles.

When they are done baking, your home will smell soooo good. All nearby bellies will be happy ones.

Now go check your supplies and whip these babies up! 

Strawberry Muffins

A great way to use up fresh berries!

Serves: 12

Total time: 45 min

Strawberry Muffins


  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 2 tablespoons butter, melted
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 6 tablespoons butter, softened
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups hulled, chopped strawberries (pat dry with a paper towel)
  1. Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray and set aside.
  2. In a small bowl, combine 1/2 cup brown sugar, 1/2 cup flour and 2 tablespoons melted butter. Stir until crumbly and set aside.
  3. In a medium bowl, combine 1 1/2 cups flour, the baking powder, baking soda and salt. Mix well and set aside. In a large bowl, combine the eggs, sugar, 1/4 cup brown sugar, 6 tablespoons butter, sour cream and vanilla. Stir until creamy. Gradually add the flour mixture and stir until combined. Fold in the strawberries.
  4. Divide the batter between the 12 muffin cups. Top with the crumbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.