This recipe from Betty Crocker makes perfect hard-boiled eggs with no weird discolored ring around the yolks.
Place eggs in a single layer in pan. Add enough cold water to cover eggs by at least one inch. Heat uncovered to boiling over high heat. Remove pan from the heat. Cover with lid; let stand 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loose the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Notes: To make the eggs easier to peel, I have heard that it helps to add 1-2 Tbsp. white vinegar to the cold water before it is heated to boiling. I have also heard that it helps to use one-week old eggs.
Egg Salad
Egg salad is not complicated. I've been making it for years. Just mix hard-boiled eggs with mayo and mustard. When I was asked to make egg salad for a baby shower, I was paranoid that my basic recipe wouldn't be good enough. So I scoured the internet for a "better" recipe. I was intrigued by some avocado-based egg salads, but ultimately found my recipe from The Girl Who Ate Everything. The exact recipe is actually a deviled egg dip, but it works beautifully as an egg salad. And, guess what? The recipe wasn't so different from my novice version!
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
1 dozen hard-boiled eggs
1 C. light mayonnaise
1 Tbsp. prepared yellow mustard (add more if you like)
Salt and pepper
Paprika
Halve hard-boiled eggs lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Transfer the mixture to the bowl with the reserved egg whites. Stir until combined. Season with salt and pepper to taste. Dust top of mixture with paprika.
Zucchini Tots
My friend Natalie passed along this recipe from The Two Bite Club. Delicious and healthy!
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.
1 C. zucchini, grated (about one zucchini, 7 inches in length)
1 egg
1/4 onion, diced
1/4 C. sharp cheddar cheese, grated
1/4 C. dry breadcrumbs
Salt and pepper
Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. Squeeze the excess water from the zucchini using your hands or a clean dish towel. In a medium bowl, combine all of the ingredients and season with salt and pepper. Fill each muffin section to the top, pushing down on the filling with a spoon so the mixture is compacted (otherwise the tots will fall apart when they are taken out of the muffin tin). Bake for 15-18 minutes, or until the tops are golden brown. To easily remove the tots from the pan, run a plastic knife around the edges of each tot. Makes 12 tots.
Notes: I grated the zucchini using the small holes on a box grater. I used Progresso's Garlic & Herb Breadcrumbs. I think these would be delicious served with a zesty dipping sauce, like this copycat recipe for Burger King's onion ring sauce.
Chocolate Candy Chex Mix
From Lisa Bearnson's website.
8 C. Chocolate Chex cereal
3/4 C. packed brown sugar
6 Tbsp. butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 C. MINI Reese’s Peanut Butter Cups
1 C. mini marshmallows
1/2 C. caramel bits
1 Tbsp. heavy cream
1/2 C. milk chocolate chips
1/2 C. white chocolate chips
1 tsp. coarse sea salt, optional
Pour measured cereal into a large microwaveable bowl. Line cookie sheet with waxed paper. In 2-cup microwaveable measuring cup, microwave brown sugar, butter, and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high for 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces. Make sure Chex mixture is cool to the touch (so candy doesn’t melt). Evenly sprinkle mini peanut butter cups and mini marshmallows over the Chex mixture. In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over Chex mixture. Repeat with milk chocolate chips and again with the white chocolate chips. If desired, quickly sprinkle coarse sea salt over all the Chex mixture while candy drizzles are still wet. Refrigerate until set. Break apart and store in tightly covered container.
8 C. Chocolate Chex cereal
3/4 C. packed brown sugar
6 Tbsp. butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1 C. MINI Reese’s Peanut Butter Cups
1 C. mini marshmallows
1/2 C. caramel bits
1 Tbsp. heavy cream
1/2 C. milk chocolate chips
1/2 C. white chocolate chips
1 tsp. coarse sea salt, optional
Pour measured cereal into a large microwaveable bowl. Line cookie sheet with waxed paper. In 2-cup microwaveable measuring cup, microwave brown sugar, butter, and corn syrup uncovered on high for 1-2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high for 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces. Make sure Chex mixture is cool to the touch (so candy doesn’t melt). Evenly sprinkle mini peanut butter cups and mini marshmallows over the Chex mixture. In a small microwaveable bowl, microwave caramel baking bits and cream uncovered on high for 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over Chex mixture. Repeat with milk chocolate chips and again with the white chocolate chips. If desired, quickly sprinkle coarse sea salt over all the Chex mixture while candy drizzles are still wet. Refrigerate until set. Break apart and store in tightly covered container.
Cheesy Ranch Tater Tots
From Fantastic Family Favorites. Tastes like a loaded baked potato.
1 32-oz. bag frozen tater tots (or French fries)
1 C. sour cream
1/2 C. Ranch dressing
1/4 C. milk
1 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/4 C. green onions, sliced
Salt and pepper
Cook tater tots according to package directions. While tater tots are baking mix sour cream, dressing, and milk in small bowl. Spread three-fourths of the sour cream sauce onto a rimmed baking sheet. Arrange cooked tots on top of sauce. Drizzle remaining sauce on top. Sprinkle cheeses, bacon, and green onions on top. Place under broiler until cheeses are melted. Serve immediately.
Notes: I use Ore Ida extra crispy tater tots, Daisy sour cream, Ken's Steak House Ranch dressing, and Oscar Mayer Real Bacon Recipe Pieces.
1 32-oz. bag frozen tater tots (or French fries)
1 C. sour cream
1/2 C. Ranch dressing
1/4 C. milk
1 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/4 C. green onions, sliced
Salt and pepper
Cook tater tots according to package directions. While tater tots are baking mix sour cream, dressing, and milk in small bowl. Spread three-fourths of the sour cream sauce onto a rimmed baking sheet. Arrange cooked tots on top of sauce. Drizzle remaining sauce on top. Sprinkle cheeses, bacon, and green onions on top. Place under broiler until cheeses are melted. Serve immediately.
Notes: I use Ore Ida extra crispy tater tots, Daisy sour cream, Ken's Steak House Ranch dressing, and Oscar Mayer Real Bacon Recipe Pieces.
Asphalt Pie Brownies
Slightly adapted from Our Best Bites.
1 box brownie mix, baked in a 9x13 pan
1-1/2 quart mint chocolate chip ice cream
1 C. dark or semisweet chocolate chips
1/2 C. heavy whipping cream
15-20 Oreo cookies, crushed
1 8-oz. container Cool Whip
Andes mints, optional
Caramel sauce, optional
Slightly undercook brownies (refer to recipe notes). Cool brownies completely and place in freezer to chill. Soften ice cream until it can easily be stirred with a spoon. Spread softened ice cream over brownies in an even layer. Return pan to freezer to chill. Pour whipping cream into small saucepan and add chocolate chips. Cook on low heat stirring constantly until chocolate chips are melted. Remove from heat and let chocolate cool until close to room temperature. Drizzle in an even layer over ice cream. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Spread Cool Whip over the cookies in an even layer. Freeze at least several hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Sprinkle with chopped Andes mints and drizzle with caramel sauce, if desired.
Notes: I used the Ghiradelli Chocolate Supreme brownie mix and baked them for 25 minutes. I used Tillamook Mint Chocolate Chip ice cream and Cool Mint Oreo cookies.
1 box brownie mix, baked in a 9x13 pan
1-1/2 quart mint chocolate chip ice cream
1 C. dark or semisweet chocolate chips
1/2 C. heavy whipping cream
15-20 Oreo cookies, crushed
1 8-oz. container Cool Whip
Andes mints, optional
Caramel sauce, optional
Slightly undercook brownies (refer to recipe notes). Cool brownies completely and place in freezer to chill. Soften ice cream until it can easily be stirred with a spoon. Spread softened ice cream over brownies in an even layer. Return pan to freezer to chill. Pour whipping cream into small saucepan and add chocolate chips. Cook on low heat stirring constantly until chocolate chips are melted. Remove from heat and let chocolate cool until close to room temperature. Drizzle in an even layer over ice cream. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Spread Cool Whip over the cookies in an even layer. Freeze at least several hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Sprinkle with chopped Andes mints and drizzle with caramel sauce, if desired.
Notes: I used the Ghiradelli Chocolate Supreme brownie mix and baked them for 25 minutes. I used Tillamook Mint Chocolate Chip ice cream and Cool Mint Oreo cookies.
Hearty Vegetable Soup
From the October 2007 issue of Good Housekeeping.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.