Apr
2014

Deviled Eggs

categories: Appetizers, Recipes

Deviled eggsOne of my favorite appetizers yesterday was deviled eggs. These are so easy to make, but we hardly ever have an opportunity to sample them.  Most people only get to enjoy them at Easter dinner and Thanksgiving dinner.  Well if you are like me, you have a bunch of multicolored hard boiled eggs in your refrigerator and this recipe would be a great way to use them up. 

We start this recipe with one of the easiest way to make hard boiled eggs.  First put 6 eggs in a pot and fill with water to cover all of the eggs.
 eggs-wI have more that 6 in my pan, but the extras are not for this recipe.  Now bring the eggs to a boil on the stovetop.  Once they have started to boil, pull the pan off of the stove and put the lid on the pan.  Then let the eggs sit on the counter covered for 20 minutes.  When 20 minutes is up, you can run them under cold water and peel off the shells. 

After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. eggs-2-wNow in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper.  Mix all of the ingredients well.  Now you can pipe the yolk mixture in the white half of the egg.  I use a ziplock bag to pipe the yolk into the egg white.  Scoop the mixture into a ziplock bag and cut the tip of one corner off.eggs-3-wOnce you get all of the eggs filled, they are ready to display on a plate.  You can sprinkle them with paprika or parsley flakes. I did both.deviled-eggs-2-w

 

Deviled Eggs
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 6 eggs
  2. 1/4 cup mayonnaise
  3. 1 teaspoon prepared mustard
  4. 1 teaspoon vinegar
  5. 1/2 teaspoon sugar
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. Paprika or parsley flakes to garnish
Instructions
  1. We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs. I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells. After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off. Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.
Cooking Up Cottage https://www.cookingupcottage.com/
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Apr
2014

Vegetable Dip

categories: Appetizers, Recipes

vegetable dipPlanning to have friends and family over this weekend?  If you said yes, here is vegetable dip for them to enjoy.  This is a great recipe that features dill as the star of the dip.  It only requires a few ingredients and it’s a dip that your family and friends are sure to love. 

First start by mixing your sour cream, mayonnaise (it has to be mayonnaise not miracle whip), dried dill weed, dried minced onion, parsley flakes, and salt in a bowl.vegetable dipNow mix until it is combined.

vegetable dip

Now refrigerate for at least an hour.  The flavors will get stronger as it sits in the refrigerator. Serve with your favorite veggies or chips.

Vegetable Dip
A delicious dill dip
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Ingredients
  1. 1 cup of sour cream
  2. 1 cup mayonnaise (it has to be mayonnaise not Miracle Whip)
  3. 1 tsp. dried dill weed
  4. 1 tsp. dried minced onion
  5. 1 tsp. parsley flakes
  6. 1/2 tsp. salt
Instructions
  1. First start by mixing your sour cream, mayonnaise (it has to be mayonnaise not miracle whip), dried dill weed, dried minced onion, parsley flakes, and salt in a bowl. Now mix until it is combined. Now refrigerate for at least an hour. The flavors will get stronger as it sits in the refrigerator. Serve with your favorite veggies or chips.
Cooking Up Cottage https://www.cookingupcottage.com/
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Apr
2014

Old-Fashioned Chili

categories: Recipes, Soup

Old Fashioned ChiliLooks like it’s cold outside once again, which means it’s time to cook a meal that makes you and your family feel warm and cozy.  This old-fashioned chili recipe is perfect for cold weather days.  Even though chili is perfect for cold days, it can also be a great dish for warm weather events like a picnic or a pot luck.  This chili has a great taste and a great consistency that will satisfy even some of the pickiest of eaters; the tomatoes are blended making it a meal that will prevent kids from picking out some of the healthiest parts of the dish.

First brown your hamburger and onion in a pan. When the meat is brown, stir in 1 and a 1/2 tsp. of chili powder. Then blend your 2 cans of stewed tomatoes in a blender until it’s smooth.blender-wNow in a large pot combine your browned hamburger/onion, blended tomatoes, 1 can of dark red kidney beans, 1 can of chili beans in chili sauce, and 1 cup of water.  Then cook on medium heat until it simmers. Once it simmers, add a 1 tsp. of molasses and a 1/2 tsp. of apple cider vinegar.

After the chili cooks on low for 1 hour on the stovetop, it’s time to enjoy.

Old-Fashioned Chili
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 lb. hamburger
  2. 1/2 cup chopped onion
  3. 1 1/2 tsp. chili powder
  4. 2 (14.5 oz.) cans stewed tomatoes
  5. 1 can dark red kidney beans
  6. 1 can chili beans in chili sauce
  7. 1 cup water
  8. 1 tsp. molasses
  9. 1/2 tsp. apple cider vinegar
Instructions
  1. First brown your hamburger and onion in a pan. When the meat is brown, stir in 1 and a 1/2 tsp. of chili powder. Then blend your 2 cans of stewed tomatoes in a blender until it's smooth.
  2. Now in a large pot combine your browned hamburger/onion, blended tomatoes, 1 can of dark red kidney beans, 1 can of chili beans in chili sauce, and 1 cup of water. Then cook on medium heat until it simmers. Once it simmers, add a 1 tsp. of molasses and a 1/2 tsp. of apple cider vinegar.
  3. After the chili cooks on low for 1 hour on the stovetop, it's time to enjoy
Cooking Up Cottage https://www.cookingupcottage.com/

 

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Apr
2014

Caramel Apple Pie

categories: Desserts, Recipes

 

Caramel apple pieEaster is coming… Have you thought about what you are bringing for a dessert?  Here’s an easy caramel apple pie recipe that is sure to make people say yum!  Sliced apples, caramel, and a delicious graham cracker pie crust… How can you go wrong with these tasty ingredients? 

First fill the bottom layer of your pre-maid graham cracker pie crust with a layer of your apple pie filling.  I found it takes almost a full can just to have enough apples to cover the bottom.

apples-in-pie-first-wNow it’s time to make your cream cheese filling.  Place the following ingredients in your mixer: softened cream cheese, sugar, lemon juice, and vanilla and beat it on a medium speed until it’s fluffy.  Now take the mixing bowl off of the mixer and hand mix in each beaten egg one at a time.  Once the first egg is perfectly mixed in, it’s time to mix in the second egg, and then follow the same instructions with the third egg.  Gently pour the cream cheese filling on top of the apple pie filling that is already on the crust.  Note, I usually put a cookie sheet under the pie crust before adding any filling to minimize the mess.  Also note that I usually discard the remaining cream cheese filling if there is too much.

mixing-ingredients-wNow bake on a baking sheet at 350 degrees for 35 min or until the center is almost set. Now let it cool on the counter for 1 hour so that it gets to room temperature.

pie-after-baking-wNow spread with the remaining apple pie filling.  You may have a little extra apple pie filling from the second can.  Then refrigerate for 3 hours.CaraAfter the pie is done, you can toast pecans to top your caramel apple pie if desired. Toasting pecans is a great way to make the nuts more flavorful. To toast the pecans, put them on a cookie sheet and bake them at 350 degrees in an oven for 5 min.  Then stir them around with a spatula and bake for another 5 min.

pecans-on-pan-wNow after the pie has been in the refrigerator for 3 hours, you can garnish it with the pecans and drizzle each piece with the caramel ice cream topping as you serve them.  Store leftover pie in the refrigerator.

pie-on-plate-w

 

Caramel Apple Pie
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Ingredients
  1. 1 pre-made graham cracker pie crust
  2. 2 cans (21 oz.) apple pie filling
  3. 1 (8 oz.) package cream cheese softened
  4. 1/2 cup sugar
  5. 1 teaspoon lemon juice
  6. 1/2 teaspoon vanilla
  7. 3 eggs beaten
  8. 1/3 cup pecans
  9. 1/2 cup caramel ice cream topping
Instructions
  1. First fill the bottom layer of your pre-maid graham cracker pie crust with a layer of your apple pie filling. I found it takes almost a full can just to have enough apples to cover the bottom.
  2. Now it's time to make your cream cheese filling. Place the following ingredients in your mixer: softened cream cheese, sugar, lemon juice, and vanilla and beat it on a medium speed until it's fluffy. Now take the mixing bowl off of the mixer and hand mix in each beaten egg one at a time. Once the first egg is perfectly mixed in, it's time to mix in the second egg, and then follow the same instructions with the third egg. Gently pour the cream cheese filling on top of the apple pie filling that is already on the crust. Note, I usually put a cookie sheet under the pie crust before adding any filling to minimize the mess. Also note that I usually discard the remaining cheese cake pie filling if there is too much. Now bake on a baking sheet at 350 degrees for 35 min or until the center is almost set. Now let it cool on the counter for 1 hour so that it gets to room temperature. Now spread with the remaining apple pie filling. You may have a little extra apple pie filling from the second can. Then refrigerate for 3 hours. After the pie is done, you can toast pecans to top your caramel apple pie if desired. Toasting pecans is a great way to make the nuts more flavorful. To toast the pecans, put them on a cookie sheet and bake them at 350 degrees in an oven for 5 min. Then stir them around with a spatula and bake for another 5 min. Now after the pie has been in the refrigerator for 3 hours, you can garnish it with the pecans and drizzle each piece with the caramel ice cream topping as you serve them. Store leftover pie in the refrigerator.
Cooking Up Cottage https://www.cookingupcottage.com/
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