Wednesday, April 14, 2010

Granny's Deviled Egg Recipe

I like to keep some deviled eggs on hand for a quick snack for us. Here’s my basic recipe:

Granny’s Deviled Eggs

1 dozen hard-boiled eggs
1 Tablespoons sandwich spread
1 Tablespoon mustard
1 teaspoon sugar
Pinch of salt
Pinch of pepper

Cut eggs in half, remove yolk and place in separate bowl and cut into tiny pieces.

 Add ingredients to chopped egg yokes and mix until smooth.

Adjust spice amounts to your personal tastes.

Fill each egg half with egg yolk mixture.

Sprinkle top of eggs lightly with paprika to garnish.

Keep refrigerated (covered) until ready to serve (if they last that long).

Tuesday, April 13, 2010

My Friend Laura Ritterbush

Take some time today to check out my good friend Laura Ritterbush from Kearney. She writes about coupons and saving money here in central Nebraska. She has so many great ideas that she shares with everyone on her blog: Good Deals & More

Monday, April 12, 2010

Checked your Eyes Lately?

Vision problems can sneak up on you so it’s a good idea to get your eyes checked every few years, at least. Whether you’ve been wearing glasses for a while or new to vision problems, contacts are a good alternative if you have an active life. If you’ve been thinking about getting contacts, you may want to get the Acuvue Oasys trial pair certificate and check out all the info before buying contacts.

Friday, April 9, 2010

Homemade Onion Soup Mix

I use onion soup mix for many things—mixed with sour cream, it makes a great chip dip, it also makes a great flavored base for beef gravy. Here is a simple recipe for making it yourself at home:

Dry Onion Soup Mix

1 cup dry minced onion
1/4 cup onion powder
1/4 cup parsley, freeze-dried
2 tablespoons onion salt (use less to make less salty)
1 teaspoon pepper
2 ounces beef bouillon
1/4 cup brown gravy powder

Mix together well, store in air-tight container.

1/4 cup = 1 envelope onion soup mix. Yields: about 2-1/2 cups mix

Thursday, April 8, 2010

Quick & Easy Snack Using Tortillas

Sweet Cinnamon Strips

1. In a pie plate, mix together 1/2 cup granulated sugar with 2 tablespoons cinnamon.

2. Cut 6-8 soft-taco size flour tortillas into 1-inch strips or into wedges. Meanwhile, heat 1/2-inch oil in a large skillet until hot enough for frying. (an electric skillet set at 350º is good for this)

Fry a few strips at a time until light golden brown. Drain briefly on paper towels, then dip each of the strips through the sugar-cinnamon mixture.

I can't remember where I found this idea on the Web--but wouldn't these would be great served with a scoop of vanilla ice cream?

Monday, April 5, 2010

Copycat KFC Mashed Potatoes Recipe

2 1/2 cups Idaho potato flakes
1/2 cup margarine
2 tablespoons butter
2 1/2 cups hot water
3/4 cup milk
1 teaspoon salt


1. Heat water and add butter & margarine until melted.
2. Add the salt and cook for 2 minutes.
3. Add the flakes and mix till it looks like regular potatoes.
4. Add milk to proper consistency.
5. Serve with gravy.

Makes: 4 to 6 servings

Thursday, April 1, 2010

How to Freeze Eggs

With Easter coming up, you’ll see eggs are on sale in all the grocery stores. Pick up a few extra dozen and freeze them. Yes, it is ok to freeze raw eggs for later use. As the American Egg Board notes, fresh eggs will generally freeze well for up to a year.

For best results, you’ll need to do a little prep work before freezing whole eggs. First, always remove them from their shells — when a raw egg freezes, its contents could expand and cause the shell to break.

Once you’ve cracked open the eggs, pierce the yolks, mix them to blend with the whites, and then add in either of the following: (1) one-half teaspoon of salt for every cup of raw eggs, if you’re planning to use the eggs for main dishes; or (2) one tablespoon of sugar for each cup of eggs, if you’ll be using them for baking or desserts. The salt and sugar both work to prevent the eggs’ yolks from becoming too gelatinous once frozen.

Place the egg mixture in covered airtight containers or heavy-duty freezer bags and they’ll be ready for your freezer.