Buffalo Chicken & Potato Casserole


“If it ain’t broke, don’t fix it.”

We all know this phrase, and I usually can agree with this philosophy, but it can’t always be true, right? Well, at least it’s not true for me when I get a good idea to “fix” something, like say a casserole.

I found a casserole recipe on Pinterest. It’s pretty popular, and there are a bunch of knock-off versions, so I made it this summer to mixed reviews. My mom and my husband liked it, my kids, not so much. I also have a neighbor who tried it based on my Facebook post, but her feedback was so-so as well. Technically, this recipe was not “broken”, but I had an idea of just how to “fix” it.

For me the issue was a flavor thing. It needed a bit more depth. I absolutely loved the technique, but I felt it needed a little more complexity beyond plain hot sauce. I “fixed” it. You’re welcome 🙂


  • 6-8 medium potatoes, cubed with skins on
  • 4 boneless skinless chicken breasts, cubed
  • ¼ cup of olive oil
  • ½ packet of Good Seasons Italian Salad Dressing Mix
  • 1 cup of Buffalo wing sauce
  • 2 cups of shredded sharp cheddar cheese
  • ¾ cup of chopped, cooked bacon
  • ¼ cup of chopped green onions


  • Preheat oven to 500°.
  • Chop potatoes and transfer to a bowl. Drizzle with olive oil and salad dressing mix, then toss until coated.
  • Line the bottom of a casserole dish with the potatoes and bake for 45 minutes. Check the potatoes around 30 minutes, and stir.
  • Meanwhile, chop the chicken and coat with the wing sauce.
  • Once the potatoes are cooked, remove from the oven, top with the chicken, then sprinkle cheese, bacon, and onions.
  • Reduce the oven temperature to 475° and bake for approximately 15 minutes until the chicken is cooked and the cheese is nicely melted.

**Because ovens can vary, ensure that the chicken is fully cooked prior to consuming.



One Happy Mama: My experience with a chocolate chip pecan pie with a candied bacon graham cracker crust

I absolutely love bacon. I could subsist on it, seriously. I also love pecans. I think they’re awesomely yummy! These are two of my weaknesses, so you can imagine my reaction when my BFF casually mentioned this pie, that a friend of hers serves at a local restaurant. Get ready, it’s a chocolate pecan pie, with a candied bacon, graham cracker crust. My heart skipped a beat when I envisioned this awesomeness!

Unfortunately, I live in PA, while my very lucky friend, Steph, lives in Hilton Head, the home of this wonderful pie. I’ve been vowing a visit, to no avail, but luckily, Steph loves me so much that she shipped one to me as a Thanksgiving treat!!! She was my most favorite friend that day! And, it was awesome. This pie had a cool smokey flavor that blended so well with the nutty pecans. It was dreamy.

I felt so privileged, that I posted a picture on my Facebook page and bragged to all of my friends. I was the only girl in PA that had a pecan & bacon pie from One Hot Mama’s in Hilton Head. I’ll tell you what, I was ONE HAPPY MAMA that day!

Are you jealous? Well I’m going to feel a bit like OPRAH when I tell you that you can have one too! My handy dandy friend Steph just sent me a link to order these pies and have them shipped anywhere! (ok, maybe just the US) Don’t you want one? I know you do! So, here is the link. Click it & order one so that you can be the envy of your bacon & pecan loving friends too!

Click here to get your pie!

Chocolate Chip Pecan Pie with a Candied Bacon Graham Cracker Crust Ordering Instructions



Non Dairy Potato Soup

This is a great alternative to the heavy cream based potato soups out there. Don’t worry; there is no shortage of flavor. This is one of my personal favorites. I love to serve it with roasted pork sandwiches on a cold winter day.


5 lb bag of russet potatoes

1/2 lb of bacon

1 large onion

2 large cans of chicken broth


  1. Chop bacon into bits and brown in a stock pot
  2. Remove bacon when crisp and brown diced onion in bacon fat
  3. Once caramelized, add broth and boil peeled, chunks of potatoes. boil until soft. Add bacon bits back to the pot and blend with a hand blender until smooth. Top with a bit of shredded cheddar cheese. Add salt to taste if necessary 🙂



For a healthier option, I left out the bacon and used olive oil to brown the onions. You can also use a bit of tarragon for flavor.