Cut hard boiled eggs in halves. Slip out the yolks, place in small bowl.
Mash yolks with fork. Add mustard, Miracle Whip, and sugar.
Mix well. Spoon into egg whites.
Sprinkle with paprika if desired. Makes 6servings.
Growing up in the Midwest, Miracle Whip was the condiment pick over mayonnaise. Whether you were spreading it on a sandwich or adding it to a recipe, it always seemed better when your mom used the sweet creamy goodness of Miracle Whip.
You can find this recipe on page 40 in
MY KIND OF COOKING COOKBOOK.
My new cookbook is available at schools,
businesses, hospitals, and book fairs in cities across the United
States. Be sure to pick up a copy or two, when you see them. They make
great gifts!
Check back on Tuesday, for my Tuesday's Tips & Tricks post!
The kids are back in school and soon the weather will change and the urge to bake will hit me again. Baking can be tricky. There are so many things that can go wrong.
It help insure great baking results, leave the eggs and butter at room temperature overnight. Your baked goods will be fluffier and there will be less lumps when mixing.
My new cookbook will soon be available at schools,
businesses, hospitals, and book fairs in cities across the United
States. Be sure to pick up a copy or two, when you see them. They make
great gifts!
You will love Bo and his blog, Bo's Bowl.
Not only does he host great giveaways, his recipes are incredible!
One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
I am amazed at how many different types of potato salad there are. And
some people are very vocal about what is and isn't potato salad. I am
not picky; I enjoy all the different versions that are out there.
My Mom, makes several different types of potato salad. This recipe is
one of my favorites. The potatoes are creamy but firm, and all of my
favorite potato salad ingredients are mixed in. It is a perfect dish to
make when you have leftover potatoes. You can cut down the ingredients
to fit the portion size of the leftover potatoes, and customize the
flavors to your personal taste.
Stop back by on Tuesday, for my
Tuesday's Tips & Tricks post.
Wishing you and your family a very Happy and Blessed Easter!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl.
Not only does he host great giveaways, his recipes are incredible!
One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
Cook and crumble bacon and sausage in separate skillets. Drain grease.
Coat a 13x9 inch baking pan with non-stick cooking spray. Arrange sausage in the bottom of baking pan. Spread half of the bread cubes over sausage.
Arrange the bacon over bread.
Sprinkle cheese over bacon. Spread green chile over cheese. Arrange remaining bread cubes over top.
In a large bowl, combine milk and eggs. Salt and pepper to taste. Mix well.
Pour egg mixture evenly over top.
Push bread down into pan.
Cover with aluminum foil. Place in the refrigerator overnight. Preheat oven to 350 degrees. Bake 30 minutes.
Remove foil. Bake an additional 30 minutes.
If you like breakfast burritos, then you are going to love this recipe. It has all of those delicious southwestern flavors, wrapped up in one dish, that you can prepare the night before.
This recipe is on the mild side. The green chiles that are in it, add pepper flavor, but not the pepper heat. If you walk on the wild side, it is easy to spice this recipe up. We like to top the strata with salsa. You could also serve it with slice jalapenos to give it an extra kick, or even swap out the green chile for your favorite chile pepper.
You will love Bo and his blog, Bo's Bowl.
Not only does he host great giveaways, his recipes are incredible!
One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner, She also has a great Giveaway on her blog! Stop by and check it out. You'll be happy you did!
2 1/2 cups O'Brien Potatoes
2 tablespoons butter or margarine
1 (12 ounce) can SPAM with Bacon, diced
9 large eggs, beaten
6 flour tortillas
1/2 cup salsa
2 cups shredded cheddar cheese
In large skillet, brown potatoes in butter over medium high heat. Add SPAM, eggs, and salt and pepper to taste.
Scramble mixture until cooked through. Divide egg mixture onto tortillas.
Spread salsa over egg mixture.
Sprinkle cheese over top.
Fold like a burrito.
My husband's Stan thought he had died and went to heaven when he saw that SPAMhad bacon in it. That man loves bacon like Paula Deen loves butter. It was a perfect addition to my breakfast burrito recipe. SPAM is fully cooked, so all I had to do was dice it.
Breakfast burritos are my husband and son's favorite breakfast. I usually brown the potatoes the night before and cook and dice the meat, that way I can quickly get breakfast on the table in the morning. The burritos also reheat really well, so I typically will make extra burritos and have them waiting for my hungry guys in the refrigerator.
Enter myGIVEAWAYfor you chance to win a box of SPAM goodies!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
2 (15 ounce) dark red kidney beans, drained, do not rinse
4 hard boiled eggs, chopped
1/2 cup Miracle Whip
1/3 cup chopped onion
1/4 cup sweet pickle relish
1 teaspoon sugar
In large bowl, combine all ingredients. Mix well. Cover. Refrigerate 2 hours or overnight before serving.
Why is it that when your Mom make your favorite recipe, it is always better than you can make it yourself? This bean salad recipe is one of my favorites! My Mom will only make it when I am home. It doesn't matter how much my sister Shelley begs and pleads for this dish, my Mom refuses to make it until I am there.
Have you ever put eggs in a pan of water on the stove to boil, then got busy and forgot you did it? I am sad to say I have, and unfortunate I have done it more than once. Luckily for me, my Mom purchased me an egg cooker, and saved me from potentially burning down my house with my forgetfulness.
Have you ever put something on the stove
and forgot about it, or is it just me?
Check back on Friday, to see my
Orange Twist Cake!
I want to say Thank You to Jessica, ofcajunliciousfor the award she gave me! Please check out her fantastic blog!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
Stop by and visit Ashley, at What Does A Songbird Sing. She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!
2 (6 ounce) boxes stuffing mix, prepared according to package directions
3 eggs, slightly beaten
Preheat oven to 375 degrees. In large skillet, saute apple and onion in butter over medium heat until tender. In large bowl, combine prepared stuffing, apple mixture, and eggs. Mix well. Pour into greased 13x9 inch baking dish. bake 30 minutes or until golden brown. Makes 8 to 10 servings.
This recipe is a recreation of one I saw on Rachel Ray's show a few years ago. It was one of her Thanksgiving specials, in which she makes the whole meal in 60 minutes. I loved her idea of putting apples in the stuffing, but she used a lot of ingredients when she made the stuffing and I only like to use a few ingredients when I cook. After a couple of experiments, I came up with the above recipe. Rachel put her stuffing in the cups of a muffin pan. When I tested this recipe on my husband and son that is the way I made it too. We like the crunchy brown parts of stuffing and by baking it in the muffin pan each serving is nice and crunchy on the outside and moist on the inside.
The stuffing is savory, with just a hint of the apple sweetness. I don't like dry stuffing, and by adding the apple that problem is avoided. My son Tyler, was never a fan of stuffing until I created this recipe, now he loves it! I am sure it is the addition of the apple that he likes more than the stuffing.
Tyler was allergic to apples when he was a little boy. When he was five, we attended a Fall Harvest party at our church. All of the kids were given a bag full of candy with an apple thrown in to make the adults feel better about the sugar overload. When I realized there was an apple in the bag, I began looking for my son to make sure he didn't eat the apple. I found him hiding in a corner, munching on the apple as quickly as he could. I took the apple away from him and told him to eat the candy. As I turned to throw the apple away, I caught another mom looking at me in horror, for encouraging my son to eat candy instead of the nutritious apple. I explained to her, that in a few minutes he would begin to get sick from eating the apple. I couldn't have her thinking I was a bad mother or a candy pusher now could I.
Sign up as a follower, to enter my monthly, Cookbook Giveaways!
Check back on Tuesday, for details on December's giveaway..
For more great giveaways, visit my friends blogs!
Bo, atBo's Bowl, is giving a way a, Barefoot Contessa Cookbook! You will love his blog! Not only does he have great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog,Pam's Midwest Kitchen Korner,she is giving away a, John Besh Cookbook. You will love Pam's delicious recipes! Once you read her blog, she will be your friend too!
One of my favorite things about traveling is trying new foods. Bobotie is a recipe I have every time I travel to South Africa. I just love it! Bobotie has a slightly sweet taste with a light curry flavor and an egg topping. In 1954, Bobotie was declared the National Dish of South Africa by the United Nations Women's Organization.
Everywhere I travel, I try to purchase a cookbook with the local recipes in them. Then I can relive the trip through the smells and tastes of their dishes. The Bobotie recipe I am sharing, did not come from a cookbook but from a friend who was kind enough to prepare the dish for us then give me her family recipe.
This recipe has more ingredients than I typically use, but it is still simple and easy to make.
Bobotie
1 small onion, chopped
2 tablespoons vegetable oil
2 1/2 pounds lean ground beef
1 teaspoon crushed garlic
1 teaspoon turmeric
1 to 2 teaspoons curry powder
6 slices white bread, soaked in milk
2 teaspoons lemon juice
1/4 cup packed brown sugar
Topping
2 eggs, beaten
pinch of salt
4 bay leaves
Preheat oven to 350 degrees. In large skillet, saute onion in vegetable oil over medium high heat until softened. Add ground beef. Cook until browned. Add garlic, turmeric, curry powder (add a little at a time, tasting as you go, until you achieve the desired flavor), and salt to taste. Add bread, lemon juice, and brown sugar. Mix well. Cook until heated through. Pour into a 2 quart casserole dish. In small bowl, beat together egg and pinch of salt. Pour over top of meat mixture. Arrange bay leaves on top. Bake 10 minutes or until the egg is set and top is slightly browned.
On Tuesday, I will post more pictures from my trip to South Africa.
In slow cooker, layer potatoes in bottom. Sprinkle sausage over potatoes. In medium bowl, combine eggs, evaporated milk and 1/2 cup shredded cheddar cheese. Mix well. Pour egg mixture over sausage. Cover with lid. Cook on low 7 to 8 hours. During last 10 minutes of cooking, sprinkle remaining 1/2 cup shredded cheddar cheese over top. Cover with lid.
The edges on the egg mixture become dark brown when you let it cook for 7 1/2 to 8 hours, but the eggs were light and fluffy. It doesn't effect the taste.
This recipe will be featured in a future cookbook.
I cook breakfast almost every Sunday for the youth group at our church. The kids love being my guinea pigs, I mean taste testers. You may be shocked to hear this but, I am occasionally late for church. On one such Sunday, when I knew I was going to be late (instead of accidentally being late), I created this recipe for the slow cooker in a effort to be a little late instead of embarrassingly late. The guinea pigs, aka kids, loved it! They left the class talking about the Slow Cooker Breakfast. After church several of their parents and other church members asked for the recipe. And now you have it too!
