Deviled eggs with bacon and cheese

First, I would like to explain the way the recipes now look. There is a new lay out on here, not set up by me. Everything comes out in a box format. I can not change this. I m sorry that it is making the recipes just a bit more difficult to follow. Here is a great recipe for deviled eggs. I love them and they are so easy to make. NEED: 1 dozen boiled eggs salt and pepper to taste 2 strips of crisp bacon..crumbled mayo honey mustard cheddar bacon, finely shredded Boil the eggs, peel and cut in half, length wise Season the eggs to your taste and blend in cheese. Top with crumbled bacon. Best served well chilled. ENJOY!

Corn on the Cob

It's that time of year. I have always boiled mine, for 8 minutes. I came across this today and am looking forward to trying it. Best Ever Corn on the Cob Serves 4 4 ears shucked fresh corn Butter & salt, for serving 1. Bring large pot of water to a boil. Add the corn. Once the water gets back up to a boil, shut off the heat. 2. Let the corn sit the pot for a few minutes (or until dinner's ready). 3. Serve with butter and salt. ENJOY!

Chocolate Pie with a Twist

I usually keep at least one graham cracker crust and a box of instant pudding in the cabinet for a "fast" dessert. With just a small "twist" you can turn a simple chocolate pie into something great. NEED: 1 pre-made graham cracker crust 1 box of instant chocolate pudding 3 heaping serving spoons of peanut butter - I use chunky whipped topping - optional The crust is ready....save the top...if you turn it over its the perfect cover for the pie. Take 3 heaping serving spoons of peanut butter and place it in a microwave save dish and heat..just until "loose". If you do not have a microwave you can warm in in a dish over a pot of hot water. You need to warm the peanut butter because it will tear the graham cracker crust if you try to spread it while its cold. Place the peanut butter in the crust. Make the pudding, according to directions and pour over the peanut butter. Place in the fridge until chilled. At least one hour. You can use canned whipped cream, a tub of whipped cream or dream whip. I serve mine on the side but you can cover the pie, if you wish. To me, this tastes like a Reese' s Cup. ENJOY!

Fast one skillet meal

Sorry, I haven t been on here for awhile...major computer issue and a number of projects that just didn t allow the time. But I m back, so let s get cooking! I hate the heat....I have window A/C in the house, which helps..but still the kitchen gets hot so I want in and out FAST. This is a great meal and takes very little time. NEED: Potatoes....I use 5 or 6 medium ones Skinless smoked sausage...the type you find in 1 pound sealed packages 1 can of cream of chicken soup water onion - diced carrots - diced peas celery - diced salt pepper thyme garlic powder parsley I pre cook the potatoes. I peel them and quarter them. Place in a pot of water and boil for 10 minutes. *** add salt to the water KEEP IN MIND...ALL SPICES ARE USED ACCORDING TO YOUR TASTES. While the potatoes are boiling cut the sausage in circles. I cut mine about a quarter inch thick. Place them in a large frying pan and heat over medium heat. Put in just enough water to cover the bottom of the pan. Add the onion, carrots, peas, celery and spices. Cover for 5 minutes. The water will help "steam" the veggies. Add the soup and stir until blended. ** if the water is all gone you can add about 3 tablespoons more. Drain and add the potatoes. Blend it all together. Reduce heat and let it cook together for about 15 minutes. Its fast, simple and yummy! ENJOY!

Slow Cooker Swiss Steak

I love my slow cooker and I love Swiss steak..what could be a better mix!
This is actually a Paula Deen recipe..and I love it.

NEED:
1 1/2 pounds round steak, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms ( optional )
1 cup sliced onion
1 cup sliced celery
1 tablespoon minced garlic
1 (14.5-ounce) can fire-roasted diced tomatoes ( can use regular diced tomatoes )
1 (8-ounce) can tomato sauce
1/2 cup water
1 (0.87-ounce) package brown gravy mix
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Instructions:
1.In a 4- to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.
2.In a medium bowl, combine tomatoes, tomato sauce, 1/2 cup water, gravy mix, salt, and pepper. Pour over steak mixture. Cover and cook on low for 8 to 10 hour.

ENJOY!

Pineapple-Kiwi Salsa

This a bit different from your normal salsa. Hope you like it.


NEED:
2 (8-ounce) cans pineapple tidbits, drained
2 kiwifruit, peeled and diced
2 tablespoons fresh cilantro leaves, minced
2 tablespoons fresh lime juice
1 teaspoon minced jalapeno pepper
Salt to taste

Stir together first 5 ingredients; add salt to taste.

Makes 2 cups.
**goes great with chicken

ENJOY!

Crock Pot Apple Cobbler

You can make this for a dessert or for a tasty breakfast.

NEED:

8 medium apples, cored, peeled, sliced
2 Tablespoons of sugar
Dash of cinnamon
Juice of 1 lemon
2 Tablespoons of light, soft tub margarine, melted
2 cups granola

Place all ingredients in crock pot. Apples on the bottom and everything else on top.
If you want it for breakfast cook on low for 7 to 9 hours, overnight.
or during the day 2 to 3 hours on high.

It's tasty and it's easy.

ENJOY!

Pickled Grapes

These go great with pork.

NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion

Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours.

Servings: Make 3 cups.

ENJOY!

Some tips I found on line

All cooks look for tips. I found these recently. Go to this site and check them out. There are some really good tips to avoid problems.
copy and paste the link into your browser

http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/

Easy Key Lime Pie

As requested by HH.


NEED:
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice or lime juice
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package chocolate crumb pie shell or graham cracker pie crusts
lime zest (optional)

Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.
Fold in whipped topping.
Spoon lime mixture into pie crust.
Cover and refrigerate about 1 hour or until set.
Garnish with grated lime peel.


ENJOY!

Stuffed Peppers

Stuffed peppers are a favorite and very easy to make. You can do a basic stuffed pepper or you can "jazz" it up a bit.

NEED:
This recipe is for 3 peppers.
One green pepper per person ( use big peppers ) You can use red peppers if you like.
ground beef ( about 1 to 1 1/2 cups per pepper )
onion
salt
pepper
shredded cheese
tomato sauce or spaghetti sauce
rice

Cut the tops off the peppers and remove the seeds. Rinse the peppers and set aside. Fill a pot with water and bring to a boil. Place the peppers in the water, return to a boil and boil for 10 minutes. Remove from water, with tongs,drain and place in a baking dish. The baking dish needs to be big enough for the peppers to sit next to each other, to hold each other up.
Brown the ground meat and drain. Add diced onion, the amount you want to add...I use about 1/2 cup. Add 1 1/2 cups of instant rice and 1 cup of shredded cheese, salt and pepper to taste and 1 1/2 cups of the tomato sauce. If it seems a bit dry, add more sauce. Stir and simmer for about 3 minutes.
With a spoon fill each pepper. Press the mixture down, lightly.
Top each pepper with some cheese and a spoon of tomato sauce.
Place in 350 degree oven for 35 minutes.

To add some flavor and veggies to the peppers go to the fridge. Have any left over veggies? Corn, peas, carrots, mushrooms..anything you want. Make sure to cut the carrots to small size and the same with the mushrooms. Add them all or add a few. It is a great way to get your family to eat more veggies and serve a wonderful, family favorite.

ENJOY!

No Crust Apple Pie

This is from my friend Kathy, in Boston. It's fast to make and very yummy.

NEED:
6 - 8 apples
1 cup flour
1 cup sugar
1 stick butter (melted)
1 egg
cinnamon

Directions:
Peel and cut up apples and place in pie dish
Sprinkle cinnamon on top of apples
Mix melted butter, sugar, flour, and egg in mixing bowl
Plop it on top of apples and spread carefully
Sprinkle a little cinnamon on top

Bake in preheated oven 350 degrees for 50 - 55 minutes

ENJOY!

Egg Salad

Egg salad can be a very simple sandwich or you can change it into something amazing.

NEED:
Hard boiled eggs - 2 per sandwich
salt
pepper
mayo

Place the eggs in a pot of water, enough water to cover the eggs. Bring to boil and boil for 15 minutes.
Remove from heat, drain and rinse with cold water. Peel and place in a bowl.
With a knife or fork cut the eggs into small pieces.
Salt and pepper to taste. Add the mayo 2 tablespoons at a time. You want just enough to make the mixture hold together.
Place on the bread of you choice. I like to lightly toast mine.

NOW to jazz it up.
You can add bacon bits, finely shredded cheese, Cajun spice, Italian seasoning, lettuce, pickle relish, etc. Anything you want can be added to make it so much more than just an egg salad sandwich.

ENJOY!

Easy and Pumped Up Fried Potatoes

I love potatoes...hey, I'm Irish, what else can I say. I do hate to fry them. I can never get the texture I like and have often burned them trying. Finally, I found the answer. Peel and dice them and then par boil them for 6 minutes and then put them in the fry pan. They are nearly done and doing them this way they are melt in your mouth potatoes.

NEED:
4 to 5 medium to large potatoes
Peel and dice them
Put them in a pot large enough to cover them with water
Cooking oil - about 4 to 5 tablespoons - if it seems dry while cooking add one more spoonful
Salt to taste
Cook on medium heat
Once water reaches a boil, cook for 6 minutes then drain and place in fry pan.
Fry pan should be warm to hot. This will keep the potatoes from sticking.
Keep in mind, there will be a bit of splatter as the water hits the oil. It is best to have the pot right against the skillet when pouring the potatoes in. This helps avoid excess splatter.

The best fry pan for cooking potatoes is a heavy one. I use cast iron. Cook over medium heat until done. About another 5 minutes. DO NOT COVER and turn occasionally.

For pumped up potatoes:
I keep leftover for a few days. If no one eats them I'll find a way to to use them.
While the potatoes are boiling, add oil to the fry pan and heat. Dice onion ( use an amount to your taste ) I used about an 1/8 of a cup. Add to fry pan and stir. Then I went to the fridge and found some left over peas and carrots and put them in the fry pan. Now add the potatoes and stir together.
The potatoes are done perfectly and the onion and veggies just gave them a kick.

ENJOY!

The Best Fried Chicken

I don't fry a lot of things these days. However, there is nothing like really good fried chicken. This takes EXACTLY one hour to fry. It comes out with a great crispy crunchie coating and yet it's very juicy inside.
For the very best chicken use a heavy fry pan. I use a large cast iron pan.

NEED:
Chicken of your choice. You can cut up an entire chicken or just use legs and thighs, whatever works for you.
2 eggs...beaten
1/2 to 3/ 4 cups of flour
Seasonings of your choice. I use: garlic powder
salt and pepper
thyme
parsley flakes
In a shallow bowl, beat the eggs and add the spices you are going to use. I do not measure them, I simply sprinkle a small layer over the eggs. Once all the spices have been added, mix the eggs again.
In another shallow bowl, place the flour and add some of the spices to that too and mix.
Pour about 1/2 a cup of veggie oil in the fry pan and turn on medium heat. Make sure the oil is hot before you add the chicken.
Dip chicken in the egg then roll in the flour. Place in the fry pan, along the side. Fill in along the sides and then fill in the center of the pan. Do the rest of the pieces and lay them in the fry pan. Depending on how many pieces you have, you will have to put them in very close to each other.

DO NOT COVER.

Set your timer for 15 minutes. Do not turn the chicken until the timer goes off. Turn over each piece and reset the timer for 15 minutes. When the timer goes off turn over each piece and reset the timer for 15 mintues. If you feel the outside is getting to dark you can turn the heat down A LITTLE. If you have numbers on your stove dials..you should be cooking at number 6...only turn down to number 5. When the timer goes off, turn one last time and set the timer for another 15 minutes.
This one hour cooking time gives you plenty of time to prepare whatever you choose for side dishes.

ENJOY!

Keep Berries Fom Molding

This was e mailed to me by a friend in Canada. Gave it a try and it really works.

Berries, particularly super-fresh berries, are just wonderful, aren't they?
But they're also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There's nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides.
Wash them with vinegar.
A friend of mine shared this tip with me a few weeks ago, and it really, really works. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.
The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.

ENJOY!

Mid-West Chowder

This if from my pal, Cindy. A former Elyrian now living in Texas. This is perfect for this chilly weather.

NEED:
2 Cups water + 2 tsp salt (the water makes the broth)
2 Cups diced potatoes
½ Cup bite size carrots
½ Cup diced celery
¼ Cup chopped onion
¼ Cup butter
½ Cup flour
2 Cup milk
10 ounces sharp cheddar cheese, shredded
2 Cup cream style corn

Simmer veggies in salted water for 10 min – they should be done by then. LEAVE THEM IN THE PAN IN THEIR WATER! Cover to keep it all hot.

While the veggies cook, combine butter and flour over medium heat in large pan or soup pot. When combined, gradually add milk, stirring constantly until thickened. Remove from heat, stir in cheese until blended.

Add cream corn, veggies and veggie broth to cream sauce. Heat but do not boil. Salt and pepper to taste.

After you have made this the first time, you can increase veggies you like best, add others, change type of cheese, whatever.

ENJOY!

Easy Beef Stroganoff

This was given to me by a friend from High School, Becky Finnegan. It easy and YUMMY.

NEED:
1 1/2 pound boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large
1 teaspoon finely chopped garlic
2 cups Progresso® beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal® all-purpose flour
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles

1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

ENJOY!

Scotch Eggs

This was given to me by my friend, Mary, in Texas. This has become a bit of a regular Sunday breakfast for us.

A hard boiled egg, wrapped with sage sausage, rolled in breadcrumbs (I actually like cornflake crumbs better) then deep fried. Served with some stone ground mustard, honey or the dip of your choice.

NEED:
1 pound tube of sausage will cover about 8 medium sized eggs.
(I get medium eggs to do this with - big ones just get too big.)
Boil the eggs and let them cool but not get cold and dry them if still damp. The sausage will stay better if the eggs are dry. Wrap the egg is a layer of sausage. Press to seal the seams shut. Roll in breadcrumbs or crushed cornflakes. Place in deep fryer, which should be hot before placing the eggs in. DO NOT DROP INTO THE OIL. This could cause you to get burned. Lower into oil with a large spoon or ladle. Deep fry about 2 minutes or until golden brown. Remove to paper towel to drain. Serve while still warm.

ENJOY!