Aunt Millie’s Hungarian Goulash

My parents had a very close group of friends and I grew up thinking they were relatives. It was Aunt Penny & Uncle Reggie, Aunt Wanda & Uncle Bill, Aunt Millie & Uncle Dave… I was shocked to learn that they weren’t actually aunts and uncles. But they were loved as much as any blood relative and they taught me so much. One thing I learned was how to make Aunt Millie’s Hungarian Goulash!

Aunt Millie’s Hungarian Goulash

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Loaded Baked Potato Soup

It snowed last night reminding me that winter really is here and the soup season is on. A really tasty and filling soup doesn’t have to cost an arm and a leg. My Loaded Baked Potato Soup is rich and silky and will leave you with a full tummy and wallet! Even my picky youngest son loves this soup. But he, as he’s stated, would eat a baby if I wrapped it in bacon!

Loaded Baked Potato Soup is the perfect cold weather meal!

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Stuffed Egg Salad

For special occasions I make stuffed deviled eggs based on the Paul Deen recipe. Everyone loves them. After all they have bacon in them! Since regular old egg salad can get a bit boring I decided to create Stuffed Egg Salad. It was a total hit! I take all the kudos give total credit to the bacon!

Stuffed Egg Salad is a delicious new way to make an old favorite!

I hard boiled a dozen eggs and, after they were cool enough to handle I peeled them.

Hard boiling eggs is the first step in making Stuffed Egg Salad!

Because my hands sometimes give me trouble holding a knife or fork I used my mushroom slicer to slice the eggs. I did it twice so the eggs were in little pieces. If some larger pieces got away I always cut them with the edge of the spoon when I start mixing the rest of the ingredients.

Making Stuffed Egg Salad is easy when you use a mushroom slicer!

Next I cooked 8 pieces of bacon until they were nice and crispy and chopped them up.

Bacon is my secret weapon in Stuffed Egg Salad!

I chopped some green onions (just a couple) and some celery because I refuse to eat egg salad without celery!

Stuffed egg salad gets a nice crunch from green onions and celery.

The most important part of this egg salad (after the bacon, of course) is the dressing. I mixed good mayonnaise, sour cream, and a little yellow mustard.

Stuffed Egg Salad gets it's creamy deliciousness from mayonnaise, sour cream, and mustard!

When the dressing ingredients were well combined I seasoned it with salt and pepper. Of course the bacon is salty so I didn’t need much salt.

Stuffed Egg Salad only needs salt and pepper for seasoning!

I folded the bacon into the eggs. I really had to restrain myself from eating all of  tasting the bacon

Crispy bacon is part of the stuffing for Stuffed Egg Salad!

Next I added the green onions and celery into the egg mixture.

Stuffed Egg Salad gets its crunch from green onions and celery.

Finally the dressing was added to the egg mixture. I mixed it all really well and tasted it in case the seasoning needed to be adjusted. And because I knew I’d get at least one bit of bacon in that bite.

Stuffed Egg Salad is a delicious combo of bacon, vegetables, and creamy dressing.

I served it on thin sliced Italian bread. There was bacon deliciousness in every bite and the dressing had just the right bite.

Stuffed Egg Salad is a great way to update an old favorite!


Stuffed Egg Salad


  • 1 dozen eggs, hard boiled, peeled, and chopped fine
  • 8 slices bacon, cooked crisp and cooled
  • 3 green onions, chopped
  • 1 stalk celery, chopped
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon yellow mustard
  • Salt and pepper to taste



  1. Combine mayonnaise, sour cream, mustard, and salt and pepper. Set aside.
  2. Fold bacon pieces into chopped eggs.
  3. Mix in green onions and celery.
  4. Fold dressing into egg mixture being sure to combine all ingredients well.
  5. Add salt and pepper if desired.
  6. Serve on your choice of bread.





Sour Cream Chicken & Mushroom Skillet

The sun has been shining all day but it’s a bit breezy and it’s a little cooler. This reminded me that summer is all but over and soon we’ll be huddled inside as the snow falls and the wind howls. Even though we still have warm weather to enjoy I’ve begun thinking of those wonderful fall meals. Of course I also like things that are easy to make. My Sour Cream Chicken & Mushroom Skillet is the perfect dinner even for a day like today, when it only seems like fall.

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Make Your Own – More Dairy Ingredients


Normally we have the dairy products we need for cooking or baking but every once in a while we discover we’ve run out of some critical ingredient. In an earlier post I explained how you can make some dairy products. This post gives instructions on how to make even more dairy ingredients.

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