I have been to many sites trying to find the perfect hard cooked egg.  I needed one that didn’t leave the egg rubbery, chewy, smelly and with that nasty green yolk.  This is the perfect way to hard cook eggs and I will use it every time.

Ancient Chinese Secret:

Bring small amount of water to a boil, reduce heat and insert steamer basket.

Place a minimum of 4 eggs in basket.  The eggs don’t need to be room temp or amazingly fresh from the hen.  I find that eggs at least a week old, peel easier.

Cover pan and set timer for 12 minutes.

When done, submerge eggs for at least 5 minutes in an ice water bath.

Crack, chomp, apply beet relish and repeat!

I did not color my Easter Eggs today in honor of Earth Day.

Dean doesn’t just make cookies and pack fudge..he’s also in the nut business.

Dean’s nut mix consists of almonds, cashews, pistachios and dry roasted peanuts.

Turkey Club Wrap:

Take a small tub of cream cheese, then mix into it 1/8 tsp of garlic powder, onion powder, Mrs. Dash and lemon pepper. Add your choice of chopped veggies..I had on hand, cucumber, carrot, red and green peppper and green onion.  Mix well.

Spread cheese mixture on your favorite wrap flavor..this one is sun dried tomato basil.  Add a layer of deli thin turkey, 2 bacon strips and a mixture of salad greens (I used spinach and arugula), then add some grape tomatoes, halved.  Pour a small amount of Dorothy Lynch dressing on the lettuce and roll it up.  Wrap in a damp paper towel, refrigerate overnite and by lunchtime the next day..all you have to do is find a warm sunny spot to sit and eat it.

This is my own “semi-homemade” dessert for Super Bowl Sunday.  I took a Sara Lee plain cheesecake, topped it off with some Betty Crocker Pecan and Coconut frosting, added some toasted pecans and then drizzled it with chocolate.

GO PACKERS!

A real snow blower of a sandwich:  Cinnamon Swirl Bread, fried egg, country ham and cheddar cheese…Now on to shovel that driveway!

CHICKEN ENCHILADA CASSEROLE

SCRAPPY MAC ‘N CHEESE

For years I have been struggling with the darn rubber ring that sealed my acrylic box that held the salt.  It never stayed sealed and when I opened it,  the ring fell into the salt every time and salt flew all over the counter and floor.  While watching  In the Kitchen with David on QVC ,   I spied this salt box that not only holds salt, but ground pepper as well!  One hand easily swings the lid open.  I have been studying all the FOOD TV Chefs shows for their salt boxes and I believe that zany David Venable showed the best.

It’s also what BIG girls get , and in a BIG way!

I made this cake to take to work tomorrow for FOOD DAY.  I used a regular Betty Crocker Triple Fudge ( if you can call that, regular) cake mix since I didn’t want to waste my Williams Sonoma mix on GDA’s (God Damn Associates).

Originally, I had planned on filling the pans with Ghiardelli Brownie mix.  I think if I had used a brownie mix, the indentations and features would have been more distinct.  But alas, once again, I didn’t want to waste a good brownie mix on a bunch of GDA’s.

I must admit however, the filling that I made is most EXCELLENT!.  It’s a whoppie pie filling I found on Martha Stewart, but you can find the recipe here in the RECIPE BOX.

Molly is ready for Christmas!