sunrise egg-stuffed baked potatoes

(photo credit to ourbestbites)

(photo credit to ourbestbites)

I’ve decided that I am officially addicted to sour cream — badly. And I find every and any excuse to eat it whenever I possibly can.

After finding several recipes for this dish on Pinterest, and it being a cold and lonely day, having an overabundance of potatoes, and waking up with a hankering for sour cream, I resolved. However, no single recipe could satisfy me, so I combined a few of them into one. This was an experiment, and a two hour adventure — but it is well worth it.

This would make for a fabulous Saturday morning 🙂


baked potatoes, slightly cooled

salt & pepper

melted butter

garlic/onion powder

dried chives

shredded cheese (I used colby jack)

additional toppings (bacon, ham, sausage red bell pepper, other veggies, etc)

aluminum foil

and, lo and behold, sour cream

How to:

1) Fry some bacon. (I would cook it 95% through, because it’s also going in the oven later.)

2) Preheat the oven to 400 degrees F. Take your potatoes and cut them in half, length-wise. Mix some of your melted butter and garlic/onion powder in a bowl. Slather or “bathe” your potatoes in this butter, cover each half with foil, and stick them in the oven for 1-1 1/2 hrs, or until done.

3) Let cool a little (enough to touch), and spoon out the mashed potato. (Ahem, leave a little on the inside of the skin. If you don’t you will regret it.) Slather again in more butter/garlic — making sure to get the skin really well. Bake in the oven for 7 minutes, or until fairly crispy.

4) When done and cooled enough, cover the bottom of each half-skin with cheese, and layer with bacon/other meats/veggies until you’ve filled 3/4 to the top. (You can add the mashed potato back in or leave it out — whatever suits your fancy.) Crack an egg on the top, and sprinkle whatever extra toppings of bacon, sausage, or cheese — but be sure not to cover the entire egg to where you can’t see it, because you’ll need to be checking it throughout the baking time.

5) Put back in the oven and bake for 12-20 minutes. Keep a good eye on it — I accidentally overcooked mine a bit (at 20 minutes) thinking the egg wasn’t done enough. The whites should be firmed and the yolk should still be runny, even if you don’t like that kind of thing.

6) Take out and let cool slightly before eating. Just before serving add a dollop of sour cream and sprinkle on the chives for decoration 🙂


macaroni & cheese


cast of characters:

2 cups elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard
Pinch of paprika, thyme, cayenne pepper
5 cloves garlic, minced
1/4 tsp Worcestershire sauce
2 ¾ (or more) cups milk
2 cups shredded sharp cheddar cheese
4 oz cream cheese
Italian seasoned bread crumbs

the plan:

1. Heat oven to 350.
2. Cook macaroni as directed on package
3. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, Worcestershire, garlic, and spices, to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Stir in cheese and cream cheese until melted.
4. Add cheese sauce to drained macaroni. Pour into an ungreased 2 quart casserole. Sprinkle seasoned bread crumbs over the top. Bake uncovered 20 to 25 minutes or until bubbly.
5. Enjoy!

PW’s carrot cake!


Just made this a few days ago. I know, this isn’t my picture. It’s Pioneer Woman’s picture. But let’s just say it was pretty much inhaled before I could take a picture of it.

Words cannot express … so I will just give you the recipe, copied and pasted from Ree Drummond’s website. 🙂


  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots
  • _____
  • For Icing
  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely

Preparation Instructions

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.


In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

pssst, i won’t tell anyone you ate the whole batch.


{i made this on}

{insert michael buble’s “you make me feel so young”}

These are perfect for a long day hiking, or sports, or before/after an intense workout. It has a nice combo of protein + carbs. (Similar to Clif bars, but better for you.)

I will also mention that these are both GLUTEN & DAIRY FREE.

servings: (mine yielded a little over) 30


  • 1 cup oatmeal
  • ½ cup peanut butter (or other nut butter)
  • ⅓ cup honey
  • 1 cup coconut flakes
  • ½ cup craisins
  • ½ cup mini chocolate chips
  • 1 tsp vanilla


  • Mix everything above in a medium bowl until thoroughly incorporated.
  • Let chill in the refrigerator for half an hour.
  • Once chilled, roll into balls and enjoy!
  • Store in an airtight container and keep refrigerated for up to 1 week.