I swear I have so many hard boiled eggs left from Easter that I think they are coming out of my ears.. LOL just kidding on the ear joke but seriously... does anyone need 8 dozen eggs???? I have made macaroni salad, deviled eggs and now onto egg salad.... this is a basic recipe but has a little "zip" to it... I add a little green olive juice & dill pickle juice to it to "zip" it up. I do this with deviled eggs as well. I got this from a lady that I know named Carol who made the best deviled eggs ever... You can mix in chopped olives or pickles, sometimes I add also a little hot pepper juice too... I think that egg salad is sometimes a little boring and needs just a little something....use what you like.... I also like mine with Miracle Whip (salad dressing) instead of mayo...just my own personal preference... again use what you like.....Enjoy
12 hard boiled eggs, peeled and mashed (I use a potato masher and a fork)
3/4 cup mayo
2 tsp. mustard
2 T. dill pickle juice
1 T. green olive juice
pinch of salt & pepper
Bread or crackers of your choice
Mix all ingredients together. serve on bread or with crackers
Saturday, April 30, 2011
Wednesday, April 27, 2011
Ham salad
Since Easter was just here I have tons of ham leftover... been thinking of new ways to use it.. got a few more ideas up my sleeve.. but for now I have been wanting ham salad... It has been awhile since I have made this.. I love sweet & salty together which I think is the perfect compliment to each other.... I used chopped sweet pickles in this recipe, but in the past I have used drained crushed pineapple which is equally delicious also have used chopped dill pickles which is yummy..... can use drained mandarin oranges, diced apple use whatever you like... lots of varieties and all equally yummy.... I serve this sometimes in sandwiches, but have served with crackers or smeared on toasted french bread as an appetizer...YUM
**NOTE...I grind the ham in my food processor, but you can finely chop it by hand too...
Enjoy
Ham Salad
2 cups ham (**see note above)
2-3 T. finely chopped onion
2-3 T. finely chopped sweet pickles
1 T. sweet pickle juice
1 T. prepared mustard
1/2 cup salad dressing/mayo (use more or less depending on your own tastes)
Crackers or bread for serving.
In bowl combine all ingredients mixing well. Cover & place in fridge to set about an hour to blend flavors. Serve with either crackers, or bread of your choice.
**NOTE...I grind the ham in my food processor, but you can finely chop it by hand too...
Enjoy
Ham Salad
2 cups ham (**see note above)
2-3 T. finely chopped onion
2-3 T. finely chopped sweet pickles
1 T. sweet pickle juice
1 T. prepared mustard
1/2 cup salad dressing/mayo (use more or less depending on your own tastes)
Crackers or bread for serving.
In bowl combine all ingredients mixing well. Cover & place in fridge to set about an hour to blend flavors. Serve with either crackers, or bread of your choice.
Monday, April 25, 2011
Leftover candy bundt cake
I invented this recipe to use up all the leftover candy that I had at Halloween. I swear I used to have all this candy that went from one holiday to the next, and I would throw it away at the next holiday that came along.... I was thinking one day.. why don't you come up with something that will use all that candy... (well not all of it we still eat our share :) LOL.. so this has been my go to since then... use whatever chocolate based candy that you have, snickers, valentines hearts, chocolate whoppers, milky way, kit kat bars, easter bunnies :) you get the point... use what you have... just make sure that you mix a couple of tablespoonfuls of flour with the candy or when the cake bakes all of the candy will sink to the bottom of the cake... (can you tell I have learned that from experience....) enjoy.. this is delicious...
2 cups flour + more for dusting the pan and 2 T. to mix with the chopped up candy
1/3 cup applesauce
1/4 cup sour cream
2 t. baking powder
1/4 t. salt
1/2 cup butter
2 eggs
3/4 cup milk
1 tsp. vanilla
1 cup sugar
2 cups chopped candy mixed with 2 T. flour
Optional powdered sugar glaze:
2 cup powdered sugar
1 T. water
1/4 tsp vanilla
(mix together and drizzle over top of cake... if too thick add more water, if too thin add more powdered sugar.. you want this drizzling off of the spoon.)
Preheat oven to 350.
Spray bundt pan with non stick spray dust with flour. In small bowl whisk together flour, baking powder & salt. In large bowl cream butter & sugar with mixer, beating until fluffy. Add eggs, mixing well. Add vanilla, sour cream & applesauce mix well. Blend in milk. Mix in dry ingredients adding about 1/3 at a time until mixed, don't over work mixture, scrape down sides of bowl just until combined. Add chopped candy stirring with a wooden spoon just until incorporated. Spoon mixture into bundt pan, smoothing out until even in pan. Bake at 350 for 45-50 minutes or until toothpick inserted in pan comes out clean. Remove from oven and let cool 5 minutes, then invert onto serving platter. Cool completely. If using powdered sugar drizzle mix together powdered sugar ,vanilla & water, drizzle over top. Enjoy
2 cups flour + more for dusting the pan and 2 T. to mix with the chopped up candy
1/3 cup applesauce
1/4 cup sour cream
2 t. baking powder
1/4 t. salt
1/2 cup butter
2 eggs
3/4 cup milk
1 tsp. vanilla
1 cup sugar
2 cups chopped candy mixed with 2 T. flour
Optional powdered sugar glaze:
2 cup powdered sugar
1 T. water
1/4 tsp vanilla
(mix together and drizzle over top of cake... if too thick add more water, if too thin add more powdered sugar.. you want this drizzling off of the spoon.)
Preheat oven to 350.
Spray bundt pan with non stick spray dust with flour. In small bowl whisk together flour, baking powder & salt. In large bowl cream butter & sugar with mixer, beating until fluffy. Add eggs, mixing well. Add vanilla, sour cream & applesauce mix well. Blend in milk. Mix in dry ingredients adding about 1/3 at a time until mixed, don't over work mixture, scrape down sides of bowl just until combined. Add chopped candy stirring with a wooden spoon just until incorporated. Spoon mixture into bundt pan, smoothing out until even in pan. Bake at 350 for 45-50 minutes or until toothpick inserted in pan comes out clean. Remove from oven and let cool 5 minutes, then invert onto serving platter. Cool completely. If using powdered sugar drizzle mix together powdered sugar ,vanilla & water, drizzle over top. Enjoy
Saturday, April 23, 2011
Spaghetti & Meat Sauce
I so love good Meat sauce... I call it spaghetti sauce, or marinara with meat... It is super easy and yummy... I make two versions both are similiar... one uses store bought sauce that I doctor up and the other uses canned tomatoes..both are yummy.... one is just a little easier than the other... just like any sauce it always, always tastes better cooled, and placed in the fridge overnight to let the flavors blend together.... also I always use some brown sugar & a little cinnamon in my sauce.. it just gives it a little sweetness that is awesome... you can add whatever veggies you like... I usually always happen to have these on hand... I am giving you both recipes... make whatever you have time for.... the "semi-homemade" one you can have on the table in about 20 minutes.... about the time it takes to boil the water and cook pasta... serve with a salad, and bread and you have a really yummy meal. I serve this with shredded parmesan.. it is just optional but it tastes so very good this way... you can also put a little drizzle of olive oil on top also.. just for added flavor... enjoy
Meat Sauce -Homemade
1 lb. ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 large can crushed tomatoes in sauce
1 small can tomato paste
1/4 cup red wine
1/3 cup brown sugar
1 T. worchester sauce
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta
Parmesan Cheese, shredded
In large pan place olive oil adding celery, carrots,onion, & green pepper, season with salt & pepper sauting for 2-3 minutes. Add ground beef & seasoned salt & pepper cook until meat is almost done add garlic cooking until fragrant and meat & veggies are done. Add remaining ingredients stirring well. Bring to a boil turn heat down to low and simmer for about 1-2 hours stirring often . Taste sauce and adjust seasonings if necessary. Add cooked pasta to sauce and mixing well with tongs coat pasta with sauce. Sprinkle with parmesan cheese and serve with addtional cheese on the side. Enjoy
Meat Sauce-" Semi- homemade"
1 lb ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, peeled & chopped (or can use preshredded carrots about a 1/2 cup)
1/4 green pepper, finely chopped
1 jar spaghetti sauce, ( use the one with vegetables in it, always trying to sneak in veggies to the kids :)
1 small can tomato paste
1/2 cup water
1 T. worchester sauce
2-3 T. red wine
1 clove garlic, minced
1/4 cup brown sugar
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta,
Shredded parmesan cheese
In large pan, place olive oil in a pan over medium high heat. Add onion, carrot, green pepper, & celery sprinkle with salt & pepper. Cook for about 2-3 minutes or until slightly softened. Add garlic clove and meat breaking meat up with spoon. Cook until meat is done and vegetables are soft. Drain if necessary. Place meat mixture back into pan (if drained) and de-glaze pan with the worchester sauce & red wine stirring well. Add remaining ingredients and stir well. Bring to a boil and turn down heat to low and simmer for 10 minutes until heated through and bubbly. Taste sauce and adjust seasonings if necessary. Add cooked pasta to pan and mix well with tongs coating pasta with sauce. Sprinkle with shredded parmesan and serve with additional. Enjoy
Meat Sauce -Homemade
1 lb. ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 large can crushed tomatoes in sauce
1 small can tomato paste
1/4 cup red wine
1/3 cup brown sugar
1 T. worchester sauce
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta
Parmesan Cheese, shredded
In large pan place olive oil adding celery, carrots,onion, & green pepper, season with salt & pepper sauting for 2-3 minutes. Add ground beef & seasoned salt & pepper cook until meat is almost done add garlic cooking until fragrant and meat & veggies are done. Add remaining ingredients stirring well. Bring to a boil turn heat down to low and simmer for about 1-2 hours stirring often . Taste sauce and adjust seasonings if necessary. Add cooked pasta to sauce and mixing well with tongs coat pasta with sauce. Sprinkle with parmesan cheese and serve with addtional cheese on the side. Enjoy
Meat Sauce-" Semi- homemade"
1 lb ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, peeled & chopped (or can use preshredded carrots about a 1/2 cup)
1/4 green pepper, finely chopped
1 jar spaghetti sauce, ( use the one with vegetables in it, always trying to sneak in veggies to the kids :)
1 small can tomato paste
1/2 cup water
1 T. worchester sauce
2-3 T. red wine
1 clove garlic, minced
1/4 cup brown sugar
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta,
Shredded parmesan cheese
In large pan, place olive oil in a pan over medium high heat. Add onion, carrot, green pepper, & celery sprinkle with salt & pepper. Cook for about 2-3 minutes or until slightly softened. Add garlic clove and meat breaking meat up with spoon. Cook until meat is done and vegetables are soft. Drain if necessary. Place meat mixture back into pan (if drained) and de-glaze pan with the worchester sauce & red wine stirring well. Add remaining ingredients and stir well. Bring to a boil and turn down heat to low and simmer for 10 minutes until heated through and bubbly. Taste sauce and adjust seasonings if necessary. Add cooked pasta to pan and mix well with tongs coating pasta with sauce. Sprinkle with shredded parmesan and serve with additional. Enjoy
Thursday, April 21, 2011
Blue Ribbon Award winning Hawaiian Pie
I am so excited!!! I received my Blue Ribbon and award certificate in the mail yesterday. I won an Blue Ribbon from the cooking/recipe website Just a Pinch, http://www.justapinch.com/ . You should check them out. They have tons of different recipes.
This Hawaiian Pie recipe is super easy, fast and very yummy. In the summer when it is hot outside I even freeze this pie and serve it frozen...YUMMY
Hawaiian Pie
1 graham cracker pie crust
1 8oz container crushed pineapple, in juice
1 container cool whip, thawed(save a couple of tablespoonfuls for pie top)
1 cup shredded coconut (save a couple of tablespoonfuls or use additional to sprinkle on top)
1 tsp. vanilla
1/3 cup sour cream
1 package instant vanilla pie filling, (4 serving size, I use sugar free)
In large bowl, mix together the pineapple, dry pudding mix, sour cream and vanilla. Fold in coconut and cool whip. Pour into pie shell smoothing out. Place remaining couple of tablespoonfuls of cool whip in small circle on top, and sprinkle with remaining coconut. Place covered in fridge for a couple of hours, or in freezer. Serve and enjoy...
This Hawaiian Pie recipe is super easy, fast and very yummy. In the summer when it is hot outside I even freeze this pie and serve it frozen...YUMMY
Hawaiian Pie
1 graham cracker pie crust
1 8oz container crushed pineapple, in juice
1 container cool whip, thawed(save a couple of tablespoonfuls for pie top)
1 cup shredded coconut (save a couple of tablespoonfuls or use additional to sprinkle on top)
1 tsp. vanilla
1/3 cup sour cream
1 package instant vanilla pie filling, (4 serving size, I use sugar free)
In large bowl, mix together the pineapple, dry pudding mix, sour cream and vanilla. Fold in coconut and cool whip. Pour into pie shell smoothing out. Place remaining couple of tablespoonfuls of cool whip in small circle on top, and sprinkle with remaining coconut. Place covered in fridge for a couple of hours, or in freezer. Serve and enjoy...
Tuesday, April 19, 2011
Meatloaf with "doctored" up Kraft Mac & Cheese
My 6 year old is sick with strep throat...He requested meatloaf and Kraft mac and cheese for dinner.... sigh... I hate mac and cheese out of a box ...so I had to "doctor" it up so that I could eat it... so bear with me.. this is my "doctored" up version. I so would of rather had mashed potatoes with this... so much better This meatloaf is a new variation that I came up with out of boredom with my regular meatloaf.... it turned out great... you could really taste the tomato paste & red wine... yummy and moist...I also made carrot & raisin salad with mandarin oranges, **note....see my previous blog for that recipe, but alas couldn't get the 6 year old to eat that... throat too sore... but hey now... I tried getting more veggies & fruit in him.. maybe next time.... Enjoy
Serves 4
Meatloaf
1 lb. ground chuck
1 egg
3/4 cup oatmeal, raw not cooked
2 T. tomato paste
1 T. worchester sauce
1 clove garlic minced
2 T. red wine
1/3 cup milk
1/4 cup each ketchup, & BBQ sauce (extra for putting on top)
1T. mustard
seasonings of your choice ( I used garlic and herb no salt, seasoned salt & pepper, onion powder, dried onions ( a tablespoon of them)
Preheat oven to 350.
In large bowl combine all ingredients mixing well. Place foil on baking sheet. Spray with cooking spray. Shape into oval flat loan about 1-2 inches thick, pat down with hands to an even thickness. Drizzle top with ketchup and BBQ sauce. Bake for about 50-60 minutes until done.
"Doctored" up Kraft Mac & Cheese
1 package Kraft Mac & cheese
butter & milk called for on package directions
1/4 cup sour cream
1/4 cup shredded co-jack cheese
1/2 tsp each onion & garlic powder
sprinkle of seasoned salt & pepper
Make mac and cheese according to package direction. Add remaining ingredients and stir well until cooking over low heat until cheese is melted and it is bubbly.... Serve...
Serves 4
Meatloaf
1 lb. ground chuck
1 egg
3/4 cup oatmeal, raw not cooked
2 T. tomato paste
1 T. worchester sauce
1 clove garlic minced
2 T. red wine
1/3 cup milk
1/4 cup each ketchup, & BBQ sauce (extra for putting on top)
1T. mustard
seasonings of your choice ( I used garlic and herb no salt, seasoned salt & pepper, onion powder, dried onions ( a tablespoon of them)
Preheat oven to 350.
In large bowl combine all ingredients mixing well. Place foil on baking sheet. Spray with cooking spray. Shape into oval flat loan about 1-2 inches thick, pat down with hands to an even thickness. Drizzle top with ketchup and BBQ sauce. Bake for about 50-60 minutes until done.
"Doctored" up Kraft Mac & Cheese
1 package Kraft Mac & cheese
butter & milk called for on package directions
1/4 cup sour cream
1/4 cup shredded co-jack cheese
1/2 tsp each onion & garlic powder
sprinkle of seasoned salt & pepper
Make mac and cheese according to package direction. Add remaining ingredients and stir well until cooking over low heat until cheese is melted and it is bubbly.... Serve...
Monday, April 18, 2011
BBQ rib tips and Loaded baked potatoes
I sent my husband to the store and told him to pick up some meat that looked good. Well now.. he came home with the biggest package of pork rib tips that I have seen.. I was like whoa momma... that's alot of meat and he was like you know with our family we'll eat it... since I am dieting I told him that is what I am afraid of LOL.... so I made BBQ rib tips... love some BBQ ribs and cooked them in the oven since it has been snowing the last 2 days now so no standing outside grilling :(... on a side note.....yuck it's April in Michigan come on spring....NO MORE SNOW!!!
Anyway I make homemade sauce but you can definately jazz up store bought, or just use store bought it's up to you... And the loaded baked potatoes.... can you say yummmmm... when the ribs are baking I just cook these right alongside no extra work involved...now who doesn't love that:) Put what toppings you like.. this is just the start... enjoy
BBQ Rib tips
I large family size package of pork ribs (can use tips, or full ribs)
seasonings of your choice ( I used no salt garlic & herb, Mrs. Dash, garlic & onion powder, & seasoned salt & pepper)
BBQ sauce
2 cups ketchup
2 T. mustard
1/3 cup brown sugar
2 T. vinegar
1 T. worchester sauce
1 clove garlic, minced
seasonings ( cumin, chili powder, paprika, dash of cinnamon, dash of red pepper flakes, pinch of cayenne)
1 T. orange marmelade
1 T. honey
1 T. molasses
splash of hot sauce
(Whisk all ingredients together and let set after you get the ribs into the oven). I save 2-3 tablespoonfuls to serve to add to the ribs at the table but this is just optional.
Turn oven to 350. Place heavy duty foil on a big baking sheet. Place ribs so they are not touching on the baking sheet. Season all sides of the ribs and place into oven and bake for around 1 hour turning 1/2 way thru. After an hour brush ribs on both sides with BBQ sauce. Turn oven down to 300. Cook for an additonal 15-30 minutes or until done and bubbly. (**NOTE ...When you get ribs into the oven make potatoes and place into the oven immediately.
Loaded Baked Potatoes
Idaho Potatoes (use however many you will need to feed your family :)
foil
Toppings of your choice ( I used)
Butter, sour cream, thinly sliced green onions, bacon bits, and shredded co-jack cheese
salt & pepper
Scrub clean the potatoes with a vegetable brush. Poke potatoes with a fork on both sides. Wrap each potato in foil. Place in oven with ribs and cook alongside until fork tender. Take out and unwrap each potato. Split open and fluff with fork. Butter and season potato. Top with cheese, green onion, bacon bits and with sour cream. Enjoy
Anyway I make homemade sauce but you can definately jazz up store bought, or just use store bought it's up to you... And the loaded baked potatoes.... can you say yummmmm... when the ribs are baking I just cook these right alongside no extra work involved...now who doesn't love that:) Put what toppings you like.. this is just the start... enjoy
BBQ Rib tips
I large family size package of pork ribs (can use tips, or full ribs)
seasonings of your choice ( I used no salt garlic & herb, Mrs. Dash, garlic & onion powder, & seasoned salt & pepper)
BBQ sauce
2 cups ketchup
2 T. mustard
1/3 cup brown sugar
2 T. vinegar
1 T. worchester sauce
1 clove garlic, minced
seasonings ( cumin, chili powder, paprika, dash of cinnamon, dash of red pepper flakes, pinch of cayenne)
1 T. orange marmelade
1 T. honey
1 T. molasses
splash of hot sauce
(Whisk all ingredients together and let set after you get the ribs into the oven). I save 2-3 tablespoonfuls to serve to add to the ribs at the table but this is just optional.
Turn oven to 350. Place heavy duty foil on a big baking sheet. Place ribs so they are not touching on the baking sheet. Season all sides of the ribs and place into oven and bake for around 1 hour turning 1/2 way thru. After an hour brush ribs on both sides with BBQ sauce. Turn oven down to 300. Cook for an additonal 15-30 minutes or until done and bubbly. (**NOTE ...When you get ribs into the oven make potatoes and place into the oven immediately.
Loaded Baked Potatoes
Idaho Potatoes (use however many you will need to feed your family :)
foil
Toppings of your choice ( I used)
Butter, sour cream, thinly sliced green onions, bacon bits, and shredded co-jack cheese
salt & pepper
Scrub clean the potatoes with a vegetable brush. Poke potatoes with a fork on both sides. Wrap each potato in foil. Place in oven with ribs and cook alongside until fork tender. Take out and unwrap each potato. Split open and fluff with fork. Butter and season potato. Top with cheese, green onion, bacon bits and with sour cream. Enjoy
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