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: 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: 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!

Just in Time for your Super Bowl Party: Onion Blossom

Vegetable oil for frying
1 Sweet Vidalia onion

3 cups cold water

2 large eggs lightly beaten

½ cup beer or club soda

½ cup milk

2 cups all purpose flour

1 tsp baking powder

½ tsp salt

½ tsp cayenne pepper

Preheat oil in a large sauce pan or Fry Daddy to 375 degrees. Peel onion and cut off the bottom, leaving a flat surface. Cut into ¾ inch wedges, but do not cut all the way through.

Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer or club soda, and milk in a medium bowl. Mix flour and baking powder in a separate bowl.

Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.

Place onion in hot oil. Deep-fry until golden brown and tender about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.

Creamy Chili Sauce for Dipping

2 cups miracle whip

Sour cream

½ cup chili sauce

½ tsp cayenne pepper

Combine ingredients and mix well. Serve with onion.

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’!

Tasty Tuesday: Cheesy Hash Brown Casserole

1 2 lb bag of frozen hash browns
1 stick of butter melted
1 cup of sour cream
1 cup of French onion dip
2 cups of shredded cheddar cheese
1 can of cream of chicken soup
½ cup chopped onion
1 tsp salt
½ tsp pepper

Topping:
 2 cups corn flakes
½ stick butter melted

Preheat oven to 350 degrees.

Mix ingredients in a large bowl, then pour into a 9X13 baking dish.

Top with crumb mixture.

Bake for 1 hour.

Bon Appetit’!

Tasty Tuesday: Pineapple Christmas Cookies

1 Cup of Crisco

1 Cup of Sugar
1 Cup of Brown Sugar
2 eggs
1 tsp Baking Soda
1 TBSP hot water
4 Cups of Flour
½ tsp salt
1 tsp vanilla
1 can crushed pineapple
1 cup black walnuts


Preheat oven to 375 degrees.


Cream Crisco and sugars with mixer. Add eggs, baking soda, hot water, salt, vanilla, pineapple, and flour. Mix well. Fold in black walnuts.


Drop teaspoonfuls onto greased cookie sheet. Bake for 10 minutes.

Prepare Creamy Vanilla Frosting


3 Cups powdered sugar
1/3 cup margarine softened
1 ½ tsp vanilla
2 TBSP milk


Cream sugar and margarine. Add vanilla and milk. Beat until smooth.


Spread frosting on cookies and decorate with red and green candy sprinkles. Bon Appetit’!

Tasty Tuesday: Baked Cheesy Macaroni and Cheese

1 Box Kraft Macaroni and Cheese

½ pound cheese cut up (cheddar, co-jack, or pepper jack-your choice)

Shredded cheddar cheese

1 egg

2 cups milk

¼ cup Butter or margarine

Paprika

Preheat oven to 350 degrees.

Prepare Kraft Macaroni and Cheese according to package directions. Beat 1 egg with milk and set aside. Cut butter into small pieces and place in bottom of a 9X13 baking dish. Spoon a layer of cooked macaroni and cheese on top of butter pieces. Sprinkle with shredded cheese. Top with layer of cubed cheese. Top with some of the egg mixture. Sprinkle with paprika, salt, and pepper. Repeat layers of macaroni, shredded cheese, cubed cheese, egg mixture, and spices till top. Top with shredded cheddar cheese. Sprinkle top with paprika. Bake 15 minutes, remove from oven and stir. Bake an additional 15 minutes then serve. Bon Appetit’!

Tasty Tuesday: German Chocolate-Coconut Pie

1 9 inch unbaked piecrust

1 (4 ounce) bar sweet baking chocolate

2 TBSP butter or margarine

1 (14 ounce) can sweetened condensed milk

2 eggs

½ cup hot water

½ tsp vanilla extract

¼ tsp salt

½ cup pecans

½ cup shredded coconut

Preheat oven to 350 degrees Fahrenheit. Prick piecrust in several places with a fork. Bake until crust is firm and lightly browned, about 10 minutes.

Let cool.

Combine chocolate and butter in a small saucepan. Cook over low heat, stirring frequently, until melted (about 3 minutes.)

Combine chocolate mixture and condensed mile in a large bowl. Add eggs, water, vanilla, and salt.

Pour mixture into piecrust. Sprinkle with pecans and coconut. Bake until slightly set, about 45 minutes. Cover loosely with plastic wrap and refrigerate for 3-4 hours before slicing for best results. Bon Appetit’!