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Fun to make & Eat!
What you need:
Ziploc Baggies (one for each egg you are coloring)
Eggs (you choose how many)
Liquid Food Coloring
Water (for boiling eggs)
1. Add eggs to cold water and bring to boil. Boil for approx. 6 minutes.
2. Remove from heat and let sit for 5 minutes.
3. After eggs have slightly cooled, gently tap on a hard surface until cracks appear all over the egg.
4. Put a Tablespoon of food coloring in Ziploc baggies. Then add egg.
5. Roll the eggs around the bag to make sure that they are coated.
6. Repeat with all eggs.
7. Let set for approx. 30 minutes. To let the eggs absorb the food coloring.
8. After set, remove eggs from bag and rinse off with cold water. To remove excess food coloring.
9. Pour white vinegar over eggs (lightly splashing each egg) to set color.
10. Peel the egg and enjoy your surprise design!
This is my recipe to feed my family of 6. It just might sound like a lot of ingredients. But it did give us lunch for the next day (at least for a couple of us). This is not a dinner to eat all the time. It is loaded with sodium. Everything in moderation!
5- 5 oz cans of skinless boneless Salmon (I use Chicken of the Sea brand)
2 eggs, beaten
1 cup of crushed Saltine crackers plus an additional 2/3 cup
1/4 heaping cup mayonnaise (I used Miracle Whip!)
Salt and Pepper to taste
1/4 cup onion
1 teaspoon dried mustard
1/4 teaspoon parsley
1/4 teaspoon dried dill
1. Drain can’s of Salmon Juice. Reserving 1/4 cup (you may need it to use later).
2. In a large bowl combine all ingredients. Except 2/3 cup crushed crackers and the reserved juice.
3. Mix all the ingredients well. If it is too dry add the reserve salmon liquid…not all just a little at a time to get the moisture in that you want. If it is too wet…add some cracker crumbs.
4. Make into patties. I ended up with 8 patties. Yours will vary depending on how big you make them.
5.Next, coat patties in remaining bread crumbs on both sides.
6. Heat a skillet at med/low heat…add some butter or oil. Cook patties on both sides until brown. I did about 4 minutes each side.
Serve Hot! You can serve this all by itself with Lemon sauce or Tartar Sauce. Or you can make it in burger form using tomato and lettuce.
Let’s Get Cookin’ Top 5 Recipes of 2011
I hope you are all having a wonderful start to 2012! So far so good for us. I thought I would share the top 5 recipes from my blog. Plus, I will share my personal favorites.
Top 5 Recipes
2. Homemade Pudding Pops
3. Strawberry Cake Mix Cookies
4. The “Best” Creamy Peanut Butter Fudge!
5. Red Velvet Cheesecake!
My Personal Favorites!
Luck ‘O The Irish Brownies
Irresistible Chocolate Chip Muffins
And my husband’s personal favorite! Snickerdoodle Brownies!
Thank you all for checking out my recipes! And please be sure to comment and let me know if you make anything that you found on this blog! Have a wonderful and prosperous 2012!
Sinfully Luscious Peanut Butter Pudding
2 tablespoons cornstarch
1/4 teaspoon salt (i use the lite salt–trying to watch the sodium but any kind will do)
1 1/2 cups milk
1/2 cup half and half
3/4 cup creamy peanut butter (I use Peter Pan)
1 teaspoon vanilla extract
Fresh sliced bananas for garnish
1. In a medium-sized heavy saucepan combine sugar, cornstarch and salt.
2. Gradually whisk in Milk and half and half.
3. Place saucepan over medium heat, whisking constantly. Bring to a boil.
4. When mixture boils, turn down heat to low and boil for one minute….remember to whisk constantly.
5. Remove from heat and whisk in peanut butter and vanilla. Whisking until pudding is smooth.
You can immediately serve this warm topped with fresh banana’s or dried banana’s (I prefer fresh banana’s) and cool whip. Or you can serve this cold chilling it for 2 hours before serving.
This recipe is linked up to the following:
This is my Nana Coats’ recipe. Five years ago she visited me. She brought me her churches cookbook. Which had one of my recipes in it…but while here, she actually wrote down about 8 more recipes for me in that book. And this recipe was one of them.
Nana’s Banana Pudding
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) package instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 4 bananas, sliced
- 1/2 (12 ounce) package vanilla wafers
- In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
- Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Note: You don’t have to use a 9X 13 inch dish. Use a punch bowl…etc.
Starting the New year off right with a POP of a recipe.
Not only are they Jalapeño Popper’s but they are bacon wrapped and a huge hit!
- Jalapeños approx. 12
- Cream cheese (you can use block or tub cream cheese..both work just fine for me.)
- Package of Bacon (Cut in Half!)–You will not use all the bacon!
Tip/Warning: Your skin might not tolerate Jalapeños. Avoid touching your eyes, nose…etc when making these. I alway’s wear disposable gloves just to be safe.
1. Pre-heat oven to 350º
2. Remove the stems. I do this just by giving them a little twist.
3. Cut in Half Length wise.
When you have so many Apples you don’t know what to do with them!
- 4-6 lbs. of peeled, cored and quartered apples. Hint: Use a good cooking apple like Golden Delicious, Granny Smith, or McIntosh.
- 4 strips of lemon peel (optional)
- Juice of one lemon, about 3-4 Tbsp
- 3 inches of cinnamon stick (optional)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup water
- 1/2 tsp salt
- Combine all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft. (They will change color and almost look transparent.)
- Remove from heat. Remove cinnamon stick and lemon peels (if used). Mash with potato masher until the desired consistency. The more you mash the smoother it will be.
Ready to serve, either hot or refrigerated. This is delicious with vanilla ice cream. Freezes easily and last up to one year in a cold freezer.
- Prep time is approx. 45 minutes.
- Sugar’s used are guidelines. Depending on your taste and the sweetness of the apples you can adjust the sugar accordingly.
- If you use less sugar, more than likely you will want to use less lemon juice as well.
- Add ground cinnamon after mashing if desired. (my kids love it like this.)
There you go! When you have more apples than you know what to do with!
*This is an excellent recipe. All my children loved it. Well, with the exception of my oldest. He is a VERY VERY picky eater. Granny Smith apples are excellent for this recipe. However, you can also use Braeburn apples as it works just as well.*
1 Teaspoon dried rubbed sage
1/2 teaspoon of salt
1/4 teaspoon fresh ground black pepper
4 (4 ounce) Boneless Center-cut loin pork chops (about a 1/2 thick) *This time I used about a each thick pork chop. Just remember to adjust cooking time to fit the size of the meat.*
1/4 cup vegetable oil
2 teaspoons of butter
4 cups Apples (about 4 med. sized apples do the trick)
3 Tables spoons brown sugar
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon Dash of salt.
- Combine Sage, salt and black pepper in a small bowl.
- Coat pan with cooking spray.
- Heat oil until hot. -The meat should sizzle once it hit the pan.
- Cooking on Medium/high heat.
- Add pork and cook approx 4 minutes on each side or until done.
- Once all meat is cooked, in the same pan toss in the butter, apples, brown sugar, and ground cinnamon.
- Cook apples for 5 minutes. Until crisp, yet tender. Stirring occasionally.
I drizzle some of the apple sauce right onto the pork chop. This would be good served with a side of noodles as well. I just had some potatoes that needed to be used.
“A little over a year and a half ago, I received a phone call from my mom. And as we were talking. The subject turned to ‘food’ (imagine that) and she told me about a new recipe she had found that my step-dad, brother in law and I guess my sister as well (I think). She told me the ingredients and how she made it and she just knew the kids would love it. And Guess What….She was RIGHT!”
This recipe is perfect for Breakfast. You can even take it to a pot luck for a dessert. My whole family enjoys this recipe. I make it at least twice a month.
3 (12 ounce) packages refrigerated biscuit dough—(Make sure you get the “CHEAPY” biscuits)
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1. Preheat oven to 350º
2. Grease one 9 or 10 inch bundt pan.
3. Mix white sugar and cinnamon in a plastic bag or bowl. Cut biscuits into quarters. I use a Pizza Cutter for this. Makes it quick to cut all the biscuits. Shake or coat 6 to 8 biscuit pieces in the sugar cinnamon mix.
4. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
5. In a medium saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350º for 25 to 28 minutes. Let bread cool in pan for 2 minutes, then turn out onto a plate. ( This gets messy) Do not cut! The bread just pulls apart.