Deviled eggs are one of the foods I look forward to when it comes to family functions. I have only made them once myself before so I thought I would make them today for my website. I used the eggs that I boiled yesterday. It’s best to use eggs that have been refrigerated for a day or at least over night before making deviled eggs. I made only a small recipe when I made these, only using four eggs, instead of a dozen or more that one would make for a crowd. If deviled eggs are sitting in the refrigerator I know I can’t resist them and will eat most of them in one sitting. 🙂 Just remember the number of eggs you use will be doubling the amount of servings you are creating because you cut the egg in half and fill each half for the Hors d’oeuvres.
Deviled eggs are the perfect snack to bring to a picnic or event, no one can resist them.
8 Hard Boiled Eggs
¼ cup Mayonnaise
1 tablespoon Mustard
Pinch of Salt
Pinch of Pepper
1. Peel the shell and skin off of the egg.
2. Cut the eggs lengthwise.
3. Scoop out the yolks.
4. Combine the mayonnaise, mustard and egg yolks.
5. Add the salt and pepper to taste.
6. Scoop the mixture into a plastic bag. Snip off one of the corners.
7. Pipe the filling into the eggs.
8. Sprinkle with paprika.
9. Refrigerate or Serve 🙂
Spice up your ordinary rice Krispie treats by adding one extra ingredient; white chocolate chips! Rice Krispie treats are an all time American favorite. Rice Krispie treats were invented in 1939 by Mildred Day and the staff at the Kellogg Company.
If you don’t have fresh marshmallows you can substitute them with one jar of marshmallow cream if you have that in your cupboard.
4 tablespoons Butter
5 cups Marshmallows
2 cups White Chocolate Chips
6 cups Rice Krispies
- In a large sauce pan melt the butter.
- Once butter is melted add the marshmallows and melt.
- Stir in the white chocolate chip don’t completely melt them.
- Add the rice Krispies and stir till all coated.
- Quickly transfer into either a buttered, or parchment paper lined 13×9 pan.
- Let cool.
- Cut into squares and serve.
I first had this Spinach Dip at my Uncle’s. I was reluctant to try it since I don’t usually go for spinach. Well, I am so happy he insisted I try it. Once tasted, you can’t stop wanting more. What a great way to get in some healthy nutrients. I made this for my brother and friend and was surprised at how much they raved about it too and finished it off in no time at all! This dip will last for as long as cottage cheese will last in your refrigerator. This is a great healthy snack.
2 cups regular or low fat cottage cheese
1 cup slightly cooked spinach (About 3 cups raw)
1 garlic clove
salt and pepper
lime or lemon juice
- You will need a food processor or blender. I used a small Cuisanart Food Processor.
- In a medium pan boil water and add the spinach.
- Cook for just a minute, until the spinach is slightly softened.
- Drain and squeeze out the excess water.
- Place the cottage cheese in the food processor and add the rest of the ingredients.
- Taste and adjust the seasonings to your liking.
- Cover and refrigerate until chilled.
- Serve with chips or veggies.
Most people have had store bought guacamole or restaurant guacamole. Did you know how easy it is to just whip up a fresh batch for yourself at home? This way, you know exactly what the ingredients are and that they will be fresh and chemical free. My mom showed me how easy it is to fix up some fresh guacamole and I was surprised at how easy and quick it was to make. You can pare down the amounts and just make a small batch for one meal or a large bowl for a large gathering. As you prepare it you will see how you prefer yours. Perhaps only a tiny bit of tomato, or try adding other ingredients instead, maybe olive oil instead of mayonnaise. Don’t be afraid to experiment!
5 Large Avocado’s
1/2 cup Mayonnaise
2 Roma Tomatoes, diced
1 Clove Garlic, chopped
Salt and Pepper
Lemon Juice (about a tablespoon)
- Cut up the avocado’s in small pieces and place in medium size bowl.
- Add the mayonnaise and adjust the amount of mayonnaise to the consistency you like, as it will depend on the size of your avocados.
- Stir in the tomatoes, garlic, lemon juice and salt and pepper to taste.
- Cover and chill until ready to serve.
- Serve with chip, use as a spread in sandwiches or as a side to Mexican dishes along with the sour cream.
Need a treat everyone will enjoy? These are a great, even people who aren’t a huge fan of peanut butter will love them. Cheerio bars is an alternative to the Rice Krispie treats, these are simple and easy for a non-bake bar.
Cereal isn’t just for your breakfast table, there are many different options to eating cereal rather then just in a bowl with milk. This is one substitution to your everyday morning cereal.
With just a few ingredients and one pan you will have a tasty treat in minutes.
1 cup Light Corn Syrup
1 cup Sugar
1 cup Peanut Butter
6 cups Cheerios Cereal
1 cup Semisweet Chocolate Chips
1 cup White Chocolate Chips
- In a large pan combine the corn syrup, and sugar over medium-high heat.
- Bring to a boil stirring constantly.
- Cook until sugar is dissolved, remove from heat.
- Add the peanut butter and stir until smooth.
- Add the cereal, and combine well.
- Lightly butter or spray a 13×9 inch pan.
- Press mixture into pan.
- Melt the two chocolate’s separately. and drizzle over the top of the cereal.
- Cut, and serve.
I love pretzels, it used to be one of my favorite reasons to go to the mall, I would always stop by the pretzel shop. 🙂 This is a simple recipe and they are pretty easy to make. Right at first I had a hard time making them into pretzel shapes, but once you do a couple, you will get the hang of it. Give them a try! Wow your friends with homemade pretzels. I seasoned some with salt, and made of few sweet ones sprinkled with sugar and cinnamon.
3 3/4 cup Flour
1 tablespoon Sugar
1 1/2 teaspoons Salt
1 package of fast-acting Dry Yeast
1 1/2 cups Water
2 tablespoons Vegetable Oil
1 cup Water
2 teaspoons Soda
- Heat 1 1/2 cups water over medium heat until 125 degrees F.
- While water is warming up, in a large bowl, combine the 2 cups of the flour, sugar, salt, and yeast till all combined.
- Add the warm water and the oil to the dry mixture, beat with a mixture for 1 minute on low speed.
- Beat for 1 minute on medium speed.
- Stir in the remaining flour until dough is soft, forms a ball and lifts off the side of the bowl.
- Lightly sprinkle flour over cutting board, place the dough in center of flour.
- Knead the dough by folding towards you, then with the heels of your hands, pushing dough away from you with a rocking motion. Knead for about 5 minutes.
- Form dough into a large ball and place plastic wrap or a towel over the dough and let rise for about 15 minutes.
- Heat oven to 425 degrees F.
- Spray cooking sheets with cooking spray.
- In a shallow bowl combine the 1 cup water and baking soda (pretzel wash).
- Divide the dough in half, then in half again and 1 more times.
- With your hands roll the dough out into a rope.
- To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle.
- Stir pretzel wash, brush over both sides of pretzel, using a pastry brush.
- Place pretzel on cookie sheet. Repeat with remaining dough.
- Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in a warm place 15 to 20 minutes or until puffed.
- Brush pretzels with pretzel wash and sprinkle with coarse salt.
- Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown.
- Remove from cookie sheets to a cooling rack and cool at least 15 minutes.
- Serve warm or cooled.
Who doesn’t love homemade meatballs? The first time I ever made meatballs was for a school project back in the 4th grade, we had to make little porcupines out of meatballs.
Meatballs are a great way to spice up any dish, from pasta to soup. Make them any size you like.
Meatballs are to quick and easy. You get to be hands on as you squish the ingredients together and then form the meatballs. It’s fun! This meatball recipe calls for simple ingredients for a simple and fast high protein meal. Substitute ground turkey for a lighter version. If you don’t use a fresh chopped onion, you can substitute with a Tablespoon of minced dry onion.
1 lb Lean Ground Beef
2/4 cup Bread Crumbs
1/4 cup Milk
1/4 cup Chopped Onion
1/2 teaspoon Salt
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Pepper
- Preheat oven to 400 degrees F.
- Line a 13×9-inch pain with foil, or you can use a cookie sheet. Spray with cooking spray.
- In a large bowl combine the meat, bread crumbs, milk, onions, egg, salt, Worcestershire sauce, and pepper.
- Shape into balls, size you would prefer, place in pan 1 inch apart.
- Bake uncovered for 26 minutes.
- Check the largest one to make sure cooked all the way through. You don’t want any pink left.
These are a fun and easy way to make little pizza’s, even the kids will enjoy making them. There good for a afternoon snack or great for appetizers at a party. You can choose any of your favorite pizza topping to add on top.
8 English Muffins
1 cup Pizza Sauce
2 cups Shredded Provolone Cheese
Your choice of Toppings
- Preheat oven to 400 degrees F.
- Cut the English muffins apart.
- Spread 1 tablespoon pizza sauce over each English muffin half.
- Sprinkle with cheese.
- Add your toppings of choice.
- Place on cookie sheet.
- Bake for about 10 minutes, cheese will be melted and muffins will have a little crisp to them.
- Let cool about 2 minutes and serve.
German pancakes are also sometimes called a Dutch Baby. They are easy to make and require few ingredients of which you most likely have on hand. They are also fun to watch puff up in the oven. They can be served for breakfast, lunch, dinner or as a special snack/dessert. For breakfast serve them with sausages, bacon and fruit. For lunch, how about a fresh green salad with fresh sliced tomatoes and cheese on the pancake; drizzle with oil and balsamic vinegar, add some herbs. For dinner, serve it along with fresh green beans and zucchini from the garden, some homemade applesauce and add a dollop of sour cream on the pancake.
My Favorite way to eat them, squeezed lemon juice, with powdered sugar over top. I could eat these all day long if I could.
||Milk & Flour
||3/4 cup each
||1 cup each
|4- 4 1/2 quarts
||1 1/4 cups each
|4 1/2 -5 quarts
||1 1/2 cups each
Preheat Oven to 425 degrees F.
Melt butter in a pan or baking dish in oven.
In a blender add the eggs and mix on high speed for one minute.
While still on, gradually pour in the milk, and then slowly add flour. Continue whirling for 30 seconds. (With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk then flour.)
Remove the baking dish from oven and pour the batter into the hot melted butter.
Return to oven and bake until puffy and well browned – 20 to 25 minutes, depending on the pan size.
You will see that about seven minutes into the baking process the pancake begins to puff, then climbs up sides of pan.
Dust with powdered sugar.
If you like salmon you will love these. This was a quick and easy recipe to whip up for an event I recently attended. The feedback was all wonderfully positive!
You can also make them large, and have them for dinner with a side salad. I like to make them into a sandwich with a bun, lettuce, mayonnaise, and mustard. It’s really yummy, and perfect for lunch.
1 Medium Onion
1/2 cup Mashed Potato Flakes
1 Garlic Clove
1/4 teaspoon Dill Weed
1/4 teaspoon Pepper
1/8 teaspoon Celery Salt
1 Can (14-3/4 oz) Salmon
3 teaspoon Olive Oil
- Chop the onion, and mince the garlic.
- In a small bowl, combine the eggs, onion, and mashed potato flakes.
- Add in the garlic, dill weed, pepper, and celery salt and combine.
- Drain the salmon and make sure there are no bones.
- Add the salmon to the mixture and combine.
- Shape patties into desired size.
- In a large nonstick skillet over medium heat, add the oil.
- Cook patties for about 6 minutes on each side, or until golden brown.
- Serve warm.