Archive for Eggs

Easter Appetizers – Deviled Egg Tulips

deviled egg tulips videoWhether for Easter or just for spring, these deviled eggs that look like tulips are sure to be a hit. Everyone loves deviled eggs, and they are particularly inexpensive to make (especially around Easter when eggs are on sale).

In the following video I show my technique for my spring-time deviled eggs. I developed it before there were internet videos. I’m sure I was inspired by a magazine or TV show, but I’m proud to have figured it out myself.

To start, you’ll need to hard-cook and peel your eggs. I recommend steaming. I tried it for the first time using these directions for steamed eggs on Fresh Eggs Daily. I don’t think I’ve ever had eggs peel so easily (especially not fresh ones!). I doubt I’ll ever go back to boiling.

Once you’ve cooked and cooled the eggs, you’ll want to soak them in a mixture of food coloring and water. You don’t need to add other ingredients, the whites will color just fine. You can adjust the amount of food color and the length of time you soak your eggs to get the color you want. (I was out of red food coloring so I used unsweetened Wild Cherry Koolaid mixed with water. Perhaps 1/16 of a tsp to 2 cups of water. The eggs have a hint of the wild cherry, which I’m not fond of, so stick to food coloring if you have it around.)

Once the eggs are colored, the video will take you the rest of the way…

Enjoy! And Happy Easter to you and yours!

Day 28 – AYGC

Well, talk about a let down for the last day. No shopping. No eating out. We had great, big sandwiches (with the slice ham and rolls from Sam’s yesterday) for dinner. Everyone was sort of doing his or her own thing so dinner was a non-event today. Andy and I ate together, my other son was hanging out with friends. Mike ate later (finishing off the last of the shredded beef). Normally we all eat at the table together — every night. Always have. I know my boys don’t realize it yet, but it’s a tradition they’ll likely miss at some point in their lives.

While I didn’t put much effort into the meal, I did manage to use up a bunch of cream cheese and eggs and made a cheesecake. Big sucker, too! With a nice fresh strawberry topping. I had to do something with those strawberries I splurged on before they went to waste. Plus, I made use of 2 pounds of cream cheese (I still have three 8-oz. packages).

Day 9 – AYGC

I finally did some shopping today! Spent $14.35, mostly on perishables like bread, milk, eggs and meat (steak again, into the freezer). And ice cream. Generic. And two 2-liter bottles of generic diet cola.  There were other items, but they were freebies with coupons.

The french bread was free with a survey code. About every 4th or 5th trip to Farm Fresh I get a survey form. Call the 800#, take the survey over the phone and they give you a code for a free loaf of bread.

The reason for the french bread was to go with our dinner of spaghetti and meatballs. We also had a nice tossed salad. All from stuff we had on hand. I even nabbed a tomato from the garden. They’re FINALLY starting to get ripe. Looks like I’ll get mostly zebra tomatoes.

I also exchanged my expired Fuel Express tickets for a new one, since I needed gas. I’d been told by someone at the store that they would do that and decided to give it a try. Pleasantly surprised. However a good friend of mine tried it also and two different people told her it couldn’t be done. Go figure.

Even better… there was a nice older man overseeing the gas station and he cleaned my windshield for me. Too cool.


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Raisin Bran Muffins

It just wouldn’t have been right not to share this wonderful recipe after mentioning it my previous post. The beauty of this is that you can keep the batter in the fridge for up to a month after mixing and just make as many muffins as you need.

1 15-oz box raisin bran cereal (about 9 cups)
5 cups plain all purpose flour
3 cup sugar
5 tsp baking soda
2 tsp salt
4 cups buttermilk
1 cup oil
4 eggs — beaten

In large bowl mix dry ingredients, then add buttermilk, oil and beaten egg. Stir to combine. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

Note: if batter is too thick, add a little more buttermilk if you have it, otherwise a dab of regular milk.

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