Hard Boiled Eggs

Hard boiled eggs... really? 

Yes, really. 

A few weeks ago I had a craving for deviled eggs and every time I went to boil my eggs I kept boiling them either too long or not long enough and was so frustrated. 

Since when could I not boil a bloomin' egg?  I've boiled eggs plenty of times before.

But I noticed I wasn't boiling eggs the way other people perfectly boiled their eggs.  So, onto the internet I went to learn how to boil the perfect "hard" boiled egg.

Apparently I'm not the only one who has had this problem.  There are tons of instructions out there for soft, medium, and hard cooked eggs.  

And here is the perfect way to boil an hard boiled egg.

1.  Bring your eggs to room temperature before cooking.

2.  Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely.  Approximately one inch of water over eggs.

3.  Over high heat, bring water JUST to a rapid boil.  As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid. 

4.  Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.

5.  After 17 or 20 minutes, remove lid and drain water from the eggs.

6.  Transfer the eggs to a bowl of ice cubes and cold water after the cooking time is over.

7.  Let eggs cool at least 10 minutes in cold water, then drain. 

And then you have perfect, simple, hard boiled eggs. 

Cheddar Cheese Biscuits

Everyone loves Red Lobster's cheddar biscuits.  They are so yummy and there are tons of people out there who make them at home.  I'll admit... I've always gotten the dollar packet at the store and put my water in and viola... garlic cheddar biscuits.  And I will quickly admit, they are great.  But, it's time I made the real thing.

With all the ingredients on hand already, these were so quick to make.  They were just as good as the packet from the store and when warm right out of the oven, they are just as good as Red Lobster's.

So... it's a win-win situation, right?

Let's bake them!

Preheat oven to 400 degrees.

Combine Bisquick, garlic powder and cheese in medium bowl.  Stir in milk until just combined.  Drop dough onto cookie sheet and bake for 10 minutes.

While biscuits are baking, melt the butter and stir in parsley and garlic salt.

After 10 minutes, brush the butter mixture onto the biscuits.

 
Bake the biscuits for an additional five minutes or until golden brown on top.

Serve warm.  Super yummy!!

All that was missing was a huge platter of Florida seafood!!!!!!!!!

Ingredients:

2 cups Bisquick mix
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar
2/3 cup milk
2 tbsp butter
1 tsp dried parsley
1 tsp garlic salt

No Fail Pound Cake

Pound cake.  So simple.  So good.  So easily eaten mostly by a seven month pregnant lady.

I went to the doctor today for my routine check-up.  I stepped on the scale.  Then I quickly stepped off the scale.  My husband says, "What did it say"?  I don't care if he knows.  But I'd rather not know.  The nurse chimes in, "Only five pounds in the last month... that's good".  I say, "Is it?".... (sarcasm... I'm pretty sure she didn't get it...)  Then she says, "You know.... you have to eat during the holidays.... all that good food." 

Right.  I get that.  But I didn't plan on being Shamu's twin and feeling like a beached whale.

OK, that is a little extreme.  But... really.... I hate the gaining weight part.

But you know what I do love?  I SERIOUSLY do love eating.  It's all my fault.

So, when I made this, like I've made it many times before, I thought it would last a few days and we would take a slice here and there for a sweet taste, etc.  But by the time it baked and sat around for one day, I had demolished it down to about a three inch slice.  I actually had the audacity to say to my husband when he came home from work, "You better eat that or I'm throwing it away."  I mean.... really?  Did it really matter at that point???

But it's good... and it's simple... and it's the perfect "not-too-sweet" to have around.

I think it's a pretty popular recipe similar to others I've seen online.  But here is the recipe anyway.

Make it.  But I would advise sharing it....  :)

Ingredients:

1/2 lb butter
1 3/4 cup sugar
5 eggs
2 cups cake flour
1 tsp vanilla

1.  Preheat oven to 350 degrees.

2.  Cream butter slowly.

3.  Add sugar and continue beating at low speed for 10 minutes.

4.  Add eggs one at a time, beating after each addition.

5.  Add flour and flavoring.  Mix thoroughly.

6.  Turn temperature down to 300 degrees when you put cake in oven.

Bake for 1 hour and 15 min.  (possibly a few minutes shorter.... check with toothpick!)

Peanut Butter Chocolate Balls... A.K.A. Buckeyes!

Raise your hand if you love anything with chocolate and peanut butter!

Really, who doesn't love something that is another version of a Reese Cup?  These peanut butter chocolate balls are awesome.  There are quite a few different versions out there, but this is the one I tried and it was a big hit.  Most people call these buckeyes, but since I've never been to Ohio and am not a Buckeye fan... I'll just call them chocolate peanut butter balls.

These were very fast to make and pop into the fridge to set.

First, using your paddle attachment, combine the peanut butter and softened cream cheese.

Add the graham cracker crumbs and mix for just a few seconds until combined well.

Next, add the powdered sugar and melted butter.... mix slowly until it starts to combine, then speed up the mixer and get it mixed thoroughly.

When finished, the mixture will be a little stiff and dry looking.

In the palm of your hand, take a tablespoon size of the mixture and roll it softly into a ball.  It should stick together and form well.

Place on a baking sheet lined with parchment paper.

In a double boiler, melt the chocolate until it is completely smooth and ready for dipping.  You'll want it nice and warm so you can really get the peanut butter balls coated easily.

With a toothpick, poke the side of the peanut butter ball and dip or roll around the ball in the chocolate.  You'll see here my toothpick accidentally went all the way through, but it will not matter when that chocolate runs down and sets over the hole.....

After all the balls have been dipped, place the cookie sheet in the refrigerator for 30 minutes or until the chocolate has hardened.   

You can store these in the refrigerator for up to one week, but I doubt you will really need to test that theory.  Plus, with just one taste... you will be reaching for more quickly.  :)

Ingredients:

1/4 cup cream cheese, softened

1 1/2 cups peanut butter

1 cup graham cracker crumbs 

3 cups powdered sugar

10 tablespoons unsalted butter, melted and cooled
12 ounces semi sweet chocolate chips

Sour Cream Chocolate Chip Muffins

I saw this recipe awhile ago online.... on Pinterest I think.  I bookmarked it and have been really wanting to make them, but every time I think about it, I never do it!  The other day I had a sweet tooth (what pregnant girl doesn't?!?) and the only ingredient I was needing to bake these, was unsalted butter.  Lucky me, I was headed out to the grocery store.  How convenient. 

These were truly so fast to mix up and bake.  And they are truly delicious.  As soon as they came out of the oven, I broke one open, popped it in my mouth... while doing the breath in and out cool off thing... and then stood at the refrigerator with the doors open drinking straight out of the whole milk jug.  Not only was it glorious, but it was pretty much at that very moment that I was glad my husband wasn't home because he would be telling me to NOT complain about gaining weight.... and if I WAS gaining weight, why was I pigging out?  The baby needs it... I would have said....

Here is the recipe.  Give them a try.  You will not regret it.  Well, unless you eat the whole batch and then step on the scale.  But just don't do that.  :)

Ingredients
1 and 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips


Instructions
1.  Preheat the oven to 350 degrees.
2.  Mix together the flour, sugar, baking powder, baking soda, and salt.
3.  In another bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
4.  Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently add in the chocolate chips until thoroughly combined.
6. Evenly divide the batter among the prepared cupcake liners so that the liners are about 3/4-full.
7.  Bake until a tester inserted into the center of the muffins comes out clean, about 16-18 minutes.

Chicken Fried Rice

This is a great and simple recipe that my mom emailed to me a few weeks ago.  My husband loves things like this and I remembered my mom making this every now and then when I lived at home.... so I decided I'd give it a whirl.

First start off by washing your chicken thighs (and I pulled off the skin) and adding some salt and pepper.  Bake them in the oven on 350 degrees until done.  I cannot remember how long mine baked... but I guess I knew they were finished because they were no longer screaming....

Get it???  heh... heh....

When the chicken is finished baking, take all the meat off the bone and set aside.

Scramble about four eggs... more or less depending on how much you like in your rice and then set aside.

Set aside about 1/2 can of small green peas... drained. 

Cut up some green onions.... I like a lot of onions... 

And lastly.... cook your rice.  Again... however much you do or do not want.  I think I made enough servings for four.  And it was PLENTY!

Add your ingredients to a skillet.....

Then add your rice to the skillet.  Mix it all together... and VIOLA!!.... you have a simple chicken fried rice dish!


You can switch this recipe up however you like.... add some water chestnuts, or chopped carrots, or celery... or get creative!

 Add soy sauce to taste, throw a few egg rolls in the oven to eat with it and enjoy!!!  :)


Ingredients:

Four chicken thighs
Six green onions
Four eggs, scrambled
1/2 can green peas
Rice (about four servings)
Soy sauce

Butternut Cake

I have to get away from making only SWEET recipes.  I think I have become a better baker and not a better cook.  Somehow I just don't seem to care to experiment or learn to cook better.  I have a huge sweet tooth and I guess I always flock to making something sweet.  I'm sure my family would be a little happier with some variety at the dinner table.... but since I haven't gotten there yet... HERE WE GO!

This is my great-Aunt's recipe for Butternut Pound Cake.  I asked for the recipe a couple of years ago and she quickly gave it to me.  I was a little surprised... some people act stingy with recipes.  Trust me, I know... no one will ever get the cheese straw recipe from me.  But, nevertheless... I like recipes given to ME!  ;)

This recipe is called for a pound cake, but I think she used to make it layered sometimes.  I cannot totally remember.  But, when you want more icing, layer it and everyone will be happy.

This isn't your birthday type cake... this is more of your sit around and take a slice here and there or with a cup of coffee type of cake.  It's good.  It's subtle.  It's yummy.  And I recommend you try it!

Cake:

1 1/4 Crisco
6 eggs
2 cups of sugar
1/4 tsp salt
3 tsp Vanilla Butter Nut flavoring
1/2 cup sweetened condensed milk
2 cups all purpose flour
1 tsp baking powder

Preheat oven to 325 degrees.

Mix the crisco, eggs, sugar, salt and butter nut vanilla flavoring until light and fluffy.

Add 1/2 cup of sweetened condensed milk.  Mix well.

Sift the flour and baking powder and add to the fluffy mixture.  Mix well on high speed.

Bake for 1 hr 30 min for pound cake.  Bake 40 min for two layer cake.  (just make sure you test whether a fork or toothpick come out clean)  Baking times may vary depending on oven!

Frosting:

1 stick of margarine or butter
1 pack of powdered sugar
1 8oz cream cheese
1 tsp butter nut vanilla flavoring
2 cups finely chopped pecans

Mix butter, cream cheese and flavoring until fluffy.  Add powdered sugar one cup at a time, blending on high speed in between each addition.  Lastly, add pecans and mix well.

This icing recipe is enough for three pound cakes.  You can freeze whatever you do not use.

Enjoy!

Chocolate Pound Cake

This chocolate pound cake is so quick and easy.... I made it on a whim.

I've never had chocolate pound cake.

Have you?

Where have I been....

Anyway, the other day I sold our china cabinet and buffet from our dining room.  To be honest, we don't really have a dining room right now considering it is in utter chaos, but I sold it because I don't really like it and when we finish the remodel I will want larger furniture.  So, the woman came to pick up the furniture and silly me had not even cleaned everything out yet.  As I'm taking everything out... I'm answering to questions like, "do the place mats come with the buffet"?.......  "um... No, those are my place mats.... that's why I'm taking them out".... and "why is this in here"?... "well, because until you hand me cash, it's mine"!..... and in my china cabinet I find a stack of recipes wrapped in a rubber band.  I just threw them to the side and hadn't thought twice about them.

Then, mid-morning Thursday, I remembered I had those recipes and looked through them.  That is where I found this recipe.  It was written down on a well worn piece of paper.  And... for someone like me... who always has a sweet tooth... I whipped it up real quick and baked it.

It was really good and a nice change from regular pound cake.  My husband absolutely loved it.... so I've let him eat most of it... rather than let the cake stick to my thighs.........

Ingredients:

2 sticks butter
1/2 cup Crisco
3 cups sugar
1 cup milk
5 eggs
3 cups plain flour
4 tbsp cocoa
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla

 Preheat oven to 325 degrees.

Mix dry ingredients together.  Cream the butter.  One by one, add all the other ingredients.  Beat well.

Bake 1.5 hrs.  You might want to check to see if it's done a few minutes early.  You do not want it dry!

This post is linked to: Hearth & Soul Week 39

Lemon Pie

My husband just told me that this is the "no name lemon pie".  It's not quite a lemon meringue... not quite a lemon cream... but I guess a lemon pie.

Shortly after Christmas I posted my lemon meringue pie that I make for holidays and mentioned that I had been given another recipe that I needed to try.  On Christmas day, my aunt quickly jotted down the recipe that my great-grandmother used to make for lemon meringue.  I thought it would be more of a comparison, rather than a totally different texture.  There is truly no comparison.  To me, they are just different pies.

This recipe is really very quick.  I literally decided on a whim to make this today.  When the little king went down for his nap, it took me about 35 minutes to make. 

I already had some pie dough in the freezer, so I rolled it out and placed it in a pie dish.  I use PW's pie crust recipe and keep some in the freezer often.  Let it thaw for a few minutes and I try to roll it out while it's still pretty cold.

Poke the crust with a fork, line with aluminum foil and pie weights.  Bake on 400 degrees for 12 minutes, remove pie weights and foil... and continue baking for 8 more minutes or until golden brown.

Pour the condensed milk in a mixing bowl and add the lemon juice.  Mix well.

Add the egg and mix together.

Pour into the pie crust.

 Then prepare the meringue.  Take the two egg whites and cream of tartar and beat on high until frothy.  Slowly add in the sugar.  Beat until stiff peaks form. 

Scoop the meringue out onto the pie and smooth it out over the pie.  This is such a thin layer of meringue, that I didn't even try to form peaks.  I didn't want to get too far down into the filling.

Bake on 350 degrees for 20 minutes or until meringue is browned.  

The pie came out perfectly.  I have to admit... while preparing it.... I thought it was a strange mixture and it couldn't possibly be right.  I was definitely proven wrong when it was finished and I tasted it.
It's wonderful!!

Ingredients:

One pie crust

8 oz of Eaglebrand sweetened condensed milk

2 egg yolks

1/4 cup lemon juice

Meringue:

2 egg whites

1/8 tsp cream of tartar

8 tsp sugar


This post is linked to:  Hearth & Soul Vol. 35

Shepherd's Pie

I've learned that it's best to make a one dish meal at some point every week.  My husband gets home late sometimes and it's easy to just dish out something with a spoon.  This is such a simple recipe... should I even be posting this?  But to be honest, I used to never be able to find a shepherds pie recipe that I liked.  This one we love.  It's so simple and the flavor is just right with the onions and green beans in it.  Even for those of you that say you can't cook... you could do this with your eyes closed.  :)

Begin by chopping up and boiling your potatoes.... 

While the potatoes are cooking, chop up an onion.  Brown your meat and throw in the onion.  

Cook them for several minutes and drain the fat.  Set them aside.

In a large baking dish, line the bottom with green beans.  

Sometimes recipes call for corn too... it's all up to you and what you like!

Then layer with the beef and onion mixture.

When you potatoes are finished boiling, drain and leave a small amount of water in pan.  Then add butter, sour cream and some milk.  To be honest... I always just "eyeball" this.  I think the recipe truly calls for one tablespoon butter and one tablespoon of sour cream... but I load it up, mix it and then add more sometimes.  

I want really creamy potatoes.

Layer the potatoes on top of the beef mixture and smooth it out. 

Repeat the whole process again.  Layer until dish is almost full.

Top with shredded cheese, cover and bake for 20 minutes at 350 degrees. 

This is a wonderful, filling, comfort food!  Enjoy!!

Ingredients:

Potatoes (4 or 5)

1 lb ground beef

1 large onion

1 can green beans

1 tbsp milk

1 tbsp sour cream

1 tbsp butter

salt and pepper to taste

shredded cheddar cheese


This post is linked to:  Hearth & Soul Hop vol. 34

Swedish Tea Ring - Redux!!!

So, in this household, it's no secret that yeast and I don't get along.  Any recipe that I make with yeast has to be made at least twice.  The first time is a flop with text messages to my husband during the day that say, "it's not rising", "it's too sticky", "it's not getting firm enough", "was I supposed to dissolve it first"?, etc etc etc.  See, my husband can actually tell me more about baking than I can tell myself.  He used to be in the kitchen often when his mother was baking and somehow just saw enough of this and that to give me help when I need it.  So, here is another recipe that had to be made a second time.

The first time that I made the swedish tea ring I couldn't get the dough to rise properly.  This time, I didn't add quite 5 cups of flour... it was more like 5 (scant) cups of flour.  When I combined everything, I started with two cups at once... and then added a cup at a time so I could see how it was combining.  Like I said, not really five full cups of flour.

When the dough had doubled in size, I punched it down and turned it out on a floured surface.  It really was so much better this time.  Much easier to roll out and work with.  Don't forget... add LOTS of butter.  The more butter you add, the more moist it will be inside.

And LOAD it up with everything that you want.  You can't have too much.  Just ask my thighs....

Form into a circle, seam side down.  Make your cuts on the top of the dough and turn the dough out slightly.  This will make it open up beautifully when baked.

Another thing I learned this time around... it only took about 12-14 minutes to bake.  The recipe calls for 25-30 minutes and it was really dry for me.  I know all ovens are different and this time I basically kept my eye on it until I saw the top browning slightly.  It was a much shorter baking time and it was so much better.

This typically makes two small rings... and I think I ate a whole one by myself.  This is such a wonderful dessert!!!  So worth the second time around!  ;)

Ingredients:

2 pkgs yeast
1/4 cup lukewarm water
1/4 cup shortening
1/2 cup sugar
1 tsp salt
2 eggs
1 cup milk, scalded
5 cups all purpose flour
melted butter
brown sugar
cinnamon
nuts

Bake at 375 degrees for 12-14 min.  (keep your eye on it)

Milk & Honey Bread

This bread was delicious!  I have only baked bread once before a few months ago and saw this recipe on Tasty Kitchen.  I had all the ingredients in my kitchen, so I decided to quickly give it a whirl.

Begin by melting your butter in a pan.  After melted, remove from heat and add milk, honey and yeast.  

Allow the yeast to dissolve for a few minutes. 

You can really taste the honey in this bread... so yummy....

In a mixing bowl, combine salt and about two cups of your bread flour.  

Add your milk/yeast mixture to the dry mixture and "mix" on low speed until combined well.  

Slowly add in your last cup of flour with your dough attachment until a ball is formed.

Place dough in an oiled bowl and coat your dough with oil too.  Cover with a towel and allow to rise until doubled in size.

When dough is ready, punch down and turn out onto a floured work surface.  Knead dough slightly and you can either truly form the dough or just dump it into a greased bread pan.
 

This time, I actually formed mine.  It was like, folding... then kneading... then folding, etc.  

I think I did it correctly though....

If you form your loaf, make sure you place it seam side down in the pan!  

Allow to rise again until doubled in size. 

Bake at 400 degrees for 20-25 minutes. 

While it's warm... SLATHER with butter and enjoy! 

Ingredients:
1 tbsp butter
1 1/4 cup milk
1 tbsp honey
3 cups bread flour
2 1/4 tsp active dry yeast
3/4 tsp salt

Blueberry Scones

Awhile back I made my first scones.... and while the first time they were a FLOP, the second time they turned out well.  So, I wanted to try a basic blueberry scone.  Nothing too sweet or complicated.... and I LOVE anything with blueberries!  I used the basic ingredients from the first scones and switched this one up a bit.  They worked really well and taste perfect.  

First, mix all dry ingredients together... flour, sugar, baking soda and salt. 

Then, with a fork or pastry cutter, add your chilled butter (cut in pieces) to your dry mixture and "cut" the butter in until it resembles large bread crumbs. 

Mix an egg and heavy cream together and add to dry mixture.

Then add blueberries... or any other fruit/filling you'd like... and stir until it just comes together.  

 

Turn your mixture out onto a cold surface.  The mixture will be very crumbly. 

Form into a circle with your hands and roll out slightly with a rolling pin.  Cut into triangles. 

Place scones on a baking sheet lined with parchment paper or a baking mat. 

Bake at 350 degrees until edges are slightly browning

 Let scones cool completely and then ENJOY!  ;)

Ingredients:

3 cups All Purpose flour
1/3 cups sugar
5 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter (chilled)
1 egg
3/4 cups heavy cream


Linked to:  Hearth and Soul Vol. 30