Tasty Tuesday: Creamed Eggs on Toast

     When I was growing up my mom would always fix creamed eggs on toast for breakfast on Easter Sunday.  We would have our fun coloring eggs Saturday, and then she would make creamed eggs on toast for breakfast and deviled eggs for dinner as an effort to use them up.  It was a tradition that my Dad carried on after my mom was gone, and I carry on to this day. 

1 dozen hard boiled eggs
4 cups of thin white sauce consisting of:
    Butter, milk, and flour  
Salt and Pepper

Peel Easter eggs and place in bowl.  With a hand chopper or food processor chop eggs into little pieces then set aside.

In a large sauce pan melt 3 TBSP margarine.  Add 2 TBSP of flour and stir until blended.  Slowly add milk, stirring continuously until sauce is smooth.  

Add chopped eggs into sauce and blend well.  Salt and pepper to taste.  Serve creamed eggs on toast.

Tasty Tuesday: Cinnamon Apple Breakfast Sundae

1/2 cup yogurt
2 TBSP grape nut cereal
1/3 cup chopped apple
pinch of cinnamon
1 1/2 tsp raisins


Place yogurt in bowl.  Sprinkle with cereal and apples.  Top with cinnamon.

Tasty Tuesday: Swiss Steak

2 pounds thinly sliced round steak
1 envelope onion soup mix
2 cups sliced mushrooms
1/2 medium bell pepper, sliced
1 (14 ounce) can diced tomatoes
Salt and Pepper to taste
1/4 cup chicken broth
1 TBSP steak sauce
1 1/2 TBSP cornstarch

Cut the steak into palm-size serving pieces.  Spray a large skillet with cooking spray.  Arrange steak pieces slightly overlapping in skillet over medium high heat.  Cook meat until browned.

Layer soup mix, mushrooms, and bell pepper over steak.  Drain tomatoes, reserving juice. Add tomatoes to skillet. Salt and pepper to taste.

Blend reserved tomato juice, steak sauce, and cornstarch.  Pour over and around steak.

Bring to a simmer and reduce heat to low. Cover tightly.  Cook for 30 minutes or until steak is tender.

Tasty Tuesday: Crunchy-Topped Lima Beans

1 (10-ounce) package frozen Lima beans
1/4 cup water
1 (10-ounce) can Cheddar cheese soup
1/2 cup milk
3/4 cup celery
1/4 cup parsley
1 (3 1/2 ounce) can French-fried onions

Preheat oven to 350 degrees.  Combine Lima beans and water in microwave-safe dish.  Cover with plastic wrap, venting on corner.  Microwave on HIGH for 5 minutes.  Drain well.

Combine soup, milk, beans, celery, and parsley in a medium bowl.  Stir well.  Grease a medium baking dish.







Add half the French-fried onions to the bowl.  Spray baking dish with non-stick spray.  Spoon mixture into dish.  Bake until hot and bubbly, about 35 minutes.

Arrange remaining French-fried onions around the border of the casserole.  Bake until the onions are crispy, about 10 minutes longer.



*Note: If you would like to substitute the Cheddar Cheese soup, you could make a cheese sauce with a combination of a simple white sauce combined with  shredded Cheddar cheese.

Tasty Tuesday: Tex-Mex Meatballs

1 pound ground beef
1 egg
1 (7 ounce) package of Spanish rice
1/2 cup water
2 (15 ounce) cans stewed tomatoes
1 large onion, sliced
1 large green pepper, sliced
2 tsp chili powder
1 package tortilla chips
1/2 cup shredded Monterrey Jack cheese with jalapenos

Combine ground beef, egg, rice mix, and water in a large bowl; mix well.  Shape into 1 1/2 inch meatballs.  Chill for several minutes to firm.

Brown meatballs in a large skillet over medium-high heat; pour off drippings. Add tomatoes, onion, and green pepper.  Sprinkle with chili powder.

Simmer, covered, for 20 minutes or until meatballs are cooked through and rice is tender.

Arrange tortilla chips in serving dish. Spoon in meatballs and sauce. Sprinkle with cheese and serve. 

Tasty Tuesday: Rocky Road Brownie Pizza

2/3 cup all purpose flour

1/2 teaspoon salt

2 ounces unsweetened chocolate

1/4 cup melted margarine

1 cup sugar

1 egg 

1 tsp vanilla extract

Topping

1/4 cup chopped mixed nuts

1/3 cup peanut butter chips or milk chocolate chips

1/3 cup miniature marshmallows

1/4 cup coconut flakes

Preheat oven to 350 degrees.  Spray a 9 inch pie plate with cooking spray.  Combine salt and flour;set aside.

Melt chocolate in a sauce pan; remove from heat.  Mix in margarine and sugar.

Add egg and vanilla to chocolate mixture in pan; mix until smooth.  Stir flour mixture into chocolate mixture.

Spread batter in prepared pie plate.  Bake until set, about 15 minutes.

For topping, mix nuts, peanut butter or chocolate chips, marshmallows and coconut together.  Sprinkle mixture over brownie layer.  Bake for 10 minutes or until pizza pulls away from sides of pan.  Cool before cutting. 

Bon Appetit!

Tasty Tuesday: Festive Chicken

1 tsp onion powder
1/2 tsp paprika
1/4 garlic powder
1/4 tsp pepper
Chicken Breasts
1 can cream of mushroom soup
1/4 cup of milk
1 small onion chopped
1-2 sweet peppers chopped


Preheat oven to 375 degrees. 


Combine spices in a plastic bag. Place chicken into bag to coat.


Place chicken breasts into baking dish dotting each with margarine. 


Bake for 30 minutes.  


Meanwhile combine onions, peppers, milk, and soup.  After 30 minutes of baking, drizzle chicken with soup mixture.  Bake for 30 additional minutes. 


Bon Appetit!

Chocolate Banana Cream Dessert

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 TBSP butter or margarine, melted
3 bananas sliced
1 (8 ounce package) of cream cheese
3 1/2 cups of milk
2 (3.9 ounce) packages chocolate instant pudding mix
8 ounces cool whip
12 maraschino cherries


Combine graham cracker crumbs, sugar, and butter in a small bowl.  Press mixture evenly over the bottom of a medium baking dish.   Arrange bananas on crust.


Beat cream cheese in a large bowl with an electric mixer until smooth, about 1 minute.  Add 1/4 cup milk and beat well.  Add remaining milk and pudding mix.  Beat well for about 5 minutes.


Drop spoonfuls of chocolate mixture on top of bananas in dish.  Spread chocolate mixture evenly.


Spread whipped topping over pudding mixture in dish.  Garnish with maraschino cherries.  Chill until serving time.  Bon Appetit!

Tasty Tuesday: Chunky Chicken and Noodle Bake

8 oz egg noodles

1 10 oz package of frozen peas

1 can cream of chicken soup

½ soups can of milk

2 cups cubed cooked chicken

1 TBSP chives

2 TBSP parsley

Preheat oven to 375 degrees. Grease a medium baking dish with cooking spray. Cook egg noodles according package directions; drain. Place in prepared baking dish.

In pan mix can of soup, milk, and peas. Add chicken and noodles and stir to mix well.

Transfer to baking dish. Sprinkle with chives and parsley. Bake casserole until heated through for about 15 minutes. Serve and enjoy! Bon Appetit!

Tasty Tuesday: Crescent Beef Bites

1 pound ground beef

2 TBSP onion flakes

½ tsp garlic salt

½ cup minced fresh mushrooms

3 oz cream cheese

2 (8-count) packages of crescent rolls

Preheat oven to 350 degrees. Cook beef in a medium skillet over medium-high heat until browned and crumbly, about 10 minutes. Drain. Add onion flakes and garlic salt.

Add mushrooms and cream cheese to the beef mixture; mix well. Separate crescent rolls into 8 rectangles. Spoon some beef mixture over each piece of dough. Roll to enclose filling.

Press ends of rolls to seal. Place roll-ups on ungreased baking sheets. Bake until golden brown, about 15 minutes.

Cut each roll-up into quarters. Serve immediately. Bon Appetit!

Tasty Tuesday: Pepper Parmesan Green Beans

1 large sweet red pepper, diced

1 small green pepper, diced

¼ cup chopped onion

1/8 tsp garlic powder

¼ cup olive oil

1 can green beans

1 tsp basil

1 tsp salt

½ cup Parmesan cheese

In a large skillet, saute peppers, onion, and garlic in oil until vegetables are tender, about 3 minutes.

Add green beans, basil, and salt; toss to coat.

Cover and cook over medium-low heat for 7-8 minutes. Stir in cheese.

Bon Appetit’!