Category: Recipes

Tis the season for bunnies and chicks and baskets and EGGS!! So we’ll start out with this wonderful recipe–to kick off the Easter season.

Still staring hard at the yard full of snow and chanting for Spring…

Ingredients

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

 

 

Happy Birthday Emily!

—like Olive Garden. Reeeeally.

Ingredients:

1 pint of heavy cream

1 stick of butter

2 Tbsp. cream cheese

1/2 c. Parmesan cheese

1 tsp. garlic powder

Preparation:

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low. you may wish to season with a little salt and pepper.

Top with grilled or shredded chicken breast.

Serve over pasta.

Watch people faint.

These little doo-dads are really good and pretty easy to make. I just whipped them up in the regular mixer—they turned out fine.

Ingredients

Directions

Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. Stir in buttermilk with a fork until dough becomes moist and sticky. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is well incorporated.

Wrap the dough in plastic wrap and chill for at least 1 hour.
Preheat oven to 325 degrees.
Spray a light coating of cooking spray on a baking sheet.
Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.
Roll about one-third of the dough to just under 1/16th of inch thick. In other words—really, really thin. This is important. My first batch was too thick and came out like tiny little cheese biscuits.

Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet.
Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.

Use a pizza cutter to cut across and down the dough, creating 1-inchsquare pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
Sprinkle a very light coating of salt over the top of the crackers
Bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown.

Repeat the rolling and baking process with the remaining dough.
Makes approximately 300 crackers–depending on how thin you roll them. Mine tasted great, but should have been thinner.

…you know, like Keebler makes. Yummmm. Sadly, one of the more expensive cookies. But wait—we’ve found the recipe!

Pretty darn easy too. I had no idea. So–prepare to be thrilled…

Ingredients

1 cup butter

1 cup sugar

1 cup powdered sugar

2 eggs

2 tsp. vanilla

1/2 tsp. salt

1 tsp. baking soda

3-1/2 cups flour

1 cup pecans–finely chopped

Directions

Preheat oven to 350 degrees. Measure dry ingredients together and set aside. Beat butter and sugars together until fluffy. Add eggs and vanilla  and mix well. Add dry ingredients slowly and mix well, then add nuts. Scoop or roll dough into 1 inch balls and place on ungreased cookie sheet. If you like your Sandies crunchy then flatten each one with the bottom of a glass dipped in cold water. If you like them softer then leave them alone. Bake for about 12-14 minutes.

Milk and cookies and saving tons of money all at the same time! Wahooooo!

Unless, of course, you open the door to those cute little Girl Scouts that are out and about this time of year.

dun-dun-dun…

I’m going on a sugar fast…

soon….

any time now…

Really.

Blast those darn girl scouts…