DEVILED EGGS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

There was a time when you could buy a dozen extra-large eggs for .89 cents a dozen. And I would make two dozen deviled eggs at a time knowing they would all be gone in just a matter of minutes.  They were always at my family gatherings, always served at parties and cookouts. They were always up-front and center on my holiday table.  I even took them along to pot luck suppers.

Unfortunately, they are now considered a delicacy with eggs going for over $8 a dozen in the stores.  Luckily, I have my own chickens and they give me beautiful jumbo large eggs daily.  My only challenge is peeling them.  You can’t peel fresh eggs so I have to sit aside some for boiling after they age a bit.

I love deviled eggs. I make them just like my Mom....nothing fancy or complicated... and nothing much added other than mustard and mayo and maybe a sprig of dill or sometimes a sprinkle of paprika.

 

Deviled Eggs

 6 large eggs

1/4 cup Hellmann's or Dukes Real Mayonnaise

2 teaspoons yellow mustard

salt and white pepper to taste

paprika, for top of eggs, optional

A sprig of dill weed for garnish

 

Boil your eggs in a pan large enough to hold 6 large eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes.  

 

Add cooked eggs to a bowl of ice water until they are cool enough to handle. Drain water, crack the eggs and remove all shells. After peeling, cut the eggs in half with a sharp knife. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently scoop out the yolk into medium sized bowl. Place the whites on a serving dish.

Mash the yolks with a fork and add some of the mayonnaise and mustard and mix together.  Add more of each to get the consistency you like.  Add salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want your mixture extra creamy and smooth, mix with a hand mixer on low speed. If the yolks are not creamy enough, add a little more mayo, but just a little at a time.  You want it thick and not too thin. If the mixture is too runny, it will not sit up well in the egg white.

 

 

 

 

 

 

 

 

 

Snip the end of a Ziploc bag or fit the end of the plastic bag with a star tip. Use a large spoon and fill the bag with the egg yolk mixture, squeezing the filling into the bottom of the bag. Using a swirling motion, fill the eggs with the yolk mixture. 

 

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Pasta Alfredo Chicken Bake

 

What can I say?  Who doesn’t love a good Pasta Bake?  This one is so easy and quick to make and yet so creamy and cheesy and delicious.  Whenever I feel like real comfort food, I get a skillet and some cream and cheese and make alfredo….. add some store bought chicken and you have a meal in no time.  Serve with a side salad and some garlic bread and you’ll wonder why you don’t make this more often!

Pasta Alfredo Chicken Bake

4 tablespoons butter

2 cloves of garlic

4 tablespoons flour

2 cups heavy cream 

1 cup Parmesan cheese

1 bag of Tyson Chicken strips (use as much chicken as you like)
Salt and pepper to taste
2 cups mozzarella cheese

water if needed to thin 

Cook pasta according to directions and then drain thoroughly and return to pot and set aside.

 

 Preheat oven to 350 degrees.

  

Melt the butter over medium-low heat in a skillet until foamy. Add the garlic and sauté until just tender and fragrant. 

 

Add in the flour with the melted butter and garlic and continue to stir for about 2 minutes.  Once a thick paste forms and the flour is cooked down, add in your cream and whisk until smooth. 

Add the Parmesan and chicken strips and stir until cheese has melted.  Season with salt and pepper to taste.   

Pour cheese sauce into the pasta that is still in your pot.  Then pour into 9 x 13 baking dish that has been sprayed with non-stick cooking spray.  Cover the top with the shredded mozzarella cheese and bake for 30 minutes.  

For a nice golden color, broil the cheese under the broiler for about 2 minutes, keeping your eye on it constantly until browned and bubbly.   Serve with a nice salad and some garlic bread.

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Puffed Pastry Peach Tarts

 Puffed Pastry Peach Tarts

Don’t you just love simple desserts that look beautiful and taste like you got them from a bakery?  I do.  And this is just perfect.

Puffed Pastry Peach Tarts

1 sheet frozen puffed pastry thawed

1 egg, beaten

1 tablespoon sugar

1 can sliced peaches, drained

8 oz cream cheese softened

2/3 cup powdered sugar + more for sprinkling

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Thaw pastry 20 minutes at room temp, or until you can unfold the pastry. On a floured surface cut the puffed pastry into 4 x 2 inch rectangles. Place each rectangle on a cookie sheet lined with parchment paper.

Using a small, sharp knife, score a rectangle about 1/3 inch inside from the border of the puffed pastry. Be careful not to cut through the dough. Brush the scored edge with egg and sprinkle sugar on top. Bake for about 20 minutes until golden brown.

Remove from oven and re-score the edge and lightly push down the center of each square and cool completely.  

In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, and beat until creamy. Place a spoonful of cream cheese mixture on each square and spread to a thin layer. Place peach slices over the center of each pastry square.  Sprinkle powdered sugar all over pastry.  Set aside until you make your glaze.

Vanilla Glaze 

½ cup powdered sugar

½ teaspoon vanilla

1 tablespoon milk

Stir together powdered sugar, vanilla and milk. Add more milk if needed to reach desired consistency then drizzle over pastries.

Cover and refrigerate until ready to serve.

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Chocolate Pudding Cookie Cups

 Chocolate Pudding Cookie Cups

 

These are so much fun to make and easy too!  You can be as creative as you want and fill these little cups with whatever you like.  I chose chocolate pudding and then I topped them with vanilla ganache but you can use any pudding you like and any topping...even whipped cream.

Chocolate Pudding Cookie Cups

1 sugar Cookie Mix plus required ingredients to make them
1 3.4 ounce package of Instant chocolate Pudding 
2 cups milk 
1 cup heavy cream 
1 11 ounce package of chocolate chips

Preheat oven to 375 degrees. Grease mini muffin tray and set aside. Prepare the sugar cookie mix according to directions. Roll the dough into small balls approximately 1 inch in diameter. Place one ball of dough into each space of the mini muffin tray. Press down the dough with a round spoon to create a small crater in the middle. 

Bake for approximately 9 minutes, cookie cups will be slightly golden around the edges, they will still be slightly soft. Once you remove them from the oven press in the center with the round spoon again to re-create the crater in the center of the cookie cup. Allow to cool in the pan for another 5-8 minutes, then remove to continue cooling on a wire rack.

To make the pudding combine the 2 cups of milk with the package of instant vanilla pudding. Stir for several minutes to ensure it is fully mixed and place into the refrigerator to set. 

To make the ganache frosting,  pour the white chocolate chips into a medium size mixing bowl and set aside, pour the heavy cream into a small saucepan and bring to a low simmer. Allow to simmer for 2-3 minutes and then pour the hot heavy cream over the chocolate chips. Stir until fully melted and heavy cream and chocolate are completely combined. Allow to set and cool to room temperature for approximately an hour. As it cools it will continue to thicken. 

Once the ganache is cool, pour into large mixing bowl and using a hand mixer mixer beat over high speed for 4-5 minutes. This will thicken it even more to be able to use the ganache as a frosting. Scoop the ganache frosting into a piping bag, and use a frosting tip to frost cups. 

To assemble, take a spoonful of the chocolate pudding and scoop it into the crater of the cookie cup. It's ok to add extra pudding so it sits higher on top of the cookie cup. Then pipe on the ganache frosting. 

Serve immediately and enjoy!!   Can be stored in a sealed container in the refrigerator for 1-2 days.​ 

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Peanut Butter Cookie Cups

Peanut Butter Cookie Cups

 

 

How simple can it get?  I make these whenever I get that craving for peanut butter and chocolate.  Instead of making my regular peanut butter cookies I make cookie cups instead. Then I stuff them with a mini peanut butter cup!  This time I really took a short cut.  I bought a package of Betty Crocker Peanut butter cookie mix.  Mixed it up and rolled it into little balls. Put those in my mini muffin pan and baked them.  The rest is even easier!

Peanut Butter Cookie Cups

1 package (17.5 ounce) Betty Crocker Peanut Butter Cookie Mix* (see note)

1 package of Reese's mini peanut butter cups

non stick cooking spray

Preheat oven to 375 degrees and spray a mini cupcake pan with non stick cooking spray.

Mix cookie batter as directed on package (you will need one egg, 3 tablespoons of vegetable oil and 2 teaspoons water. *You can also use a roll of refrigerated peanut butter cookie dough if you want to make it even easier.  Just pinch off the dough and roll it into balls.

Once you have it mixed, shape into 1 1/4 inch balls and drop one ball into each cup of your mini muffin tin.  Bake at 375 degrees for about 10 minutes or until top starts to get golden.

Remove from oven and immediately push a mini peanut butter cup in the center of each cookie cup.  Cool slightly and enjoy!










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