Deviled Eggs

Stove Top. Serves 12

Ingredients:

6 hard boiled eggs, cooled
1 tablespoon pickle juice
1 ½ tablespoons mayonnaise
1 teaspoon mustard
¼ teaspoon garlic powder
½ teaspoon dill weed, plus enough to sprinkle
¼ teaspoon onion powder
¼ teaspoon paprika, plus enough to sprinkle
1 small pickle, or 4 pickle chips, chopped fine
Salt


Directions:

1.Gently peel and rinse eggs. Cut in half lengthwise. Gently scrape yolk into a bowl and set whites on a plate. When all eggs have been cut and separated, lightly sprinkle whites with salt and dill weed. Cover, and refrigerate whites.
2.Using a fork, mash and mix egg yolks until you have a very fine crumbly powder. Add pickle juice, mix, and pack against side of the bowl. Mixture should just barely stick together. If not, add a bit more pickle juice (but don’t add so much that the yolk mixture is muddy).
3.Add mayonnaise and mustard, mix well. Add garlic powder, dill weed, onion powder and paprika, mix well. Add chopped pickle and mix again.
4.Pull egg whites from the refrigerator and uncover. Using a tablespoon and your (clean, not licked) finger, fill the holes in the whites with yolk mixture. After all the whites are filled, the remaining mixture between the eggs by gently mounding each hole.
5.Sprinkle eggs with paprika, re-cover, and refrigerate.


Notes:

Make it pretty – use a decorating bag and tips to add the yolk mixture instead of a spoon. Layer the serving dish with leaf lettuce, and add a tiny sprig of parsley to each egg.

Use your favorite pickles and juice….or mix it up. Mrs. Gardner uses dill pickle juice with bread and butter pickles (But don’t tell her husband!)

Try using Dijon mustard, spicy brown mustard, Chinese hot mustard, or Wasabi mayonnaise for an extra kick.

Speaking of kicks, add cayenne pepper instead of paprika, or a dash of hot sauce with the pickle juice.

And for all the ranch-heads (like Mrs. Gardner’s family) try using ranch dressing instead of mayonnaise.


source: Cherie Gardners' Catholic Gramma

Caramel Apple Cider

Stove Top. Serves 4

Ingredients:

Cider:
¼ cup heavy cream
¼ cup brown sugar
3 cups apple cider
½ cup water

Caramel Whipped Cream:
½ cup heavy cream
1 tablespoon brown sugar


Directions:

1.Bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
2.Divide among 4 mugs.
3.In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
4.Add 2 tablespoons of whipped cream to each mug.
5.ENJOY!

Notes:

Sprinkle cinnamon over the whipped cream and add a cinnamon stick for a bit of extra flavor and a twist!
Add ice cream with a drizzle of caramel sauce instead of making the whipped cream

source: Family Fun

No Bake Chocolate Oatmeal Cookies

Stove top. Makes 12 cookies

Ingredients:

1/3 cup Semisweet Chocolate Chips
2 Tablespoon Butter
5 Large Marshmallows
2 Tablespoons Peanut Butter
1/8 teaspoon Vanilla Extract
1/3 cup Flaked Coconut
2/3 cup Rolled or Quick Oats


Directions:

1. Melt Chocolate chips, butter and marshmallows over low heat. Stir until smooth, and remove from heat.

2. Stir in peanut butter, vanilla, coconut and oats. Mix thoroughly.

3. Drop by rounded spoonfuls onto waxed paper.

4. Refrigerate until set.

Notes:

Replace Chocolate Chips with your favorite bite-size chocolates. Hershey’s Nuggets and Andes Mints work great!

Substitute your favorite nuts—chopped—for coconut

Try a variation using pudding—change the flavor, or make the cookies low-fat! (makes 24)

2 Cups white sugar, ¾ cup butter, ½ (12 ounce) can evaporated milk, 1 (3.4 ounce) package instant butterscotch (or any other flavor!) pudding, 3 ½ cups rolled or quick oats.

Combine sugar, butter and evaporated milk. Cook on high for 2-5 minutes, stirring constantly, until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the pudding and oatmeal. Spoon onto waxed paper and cool.

source: Cherie Gardner

Carmel Apple Cider

Stovetop - 50 minutes. Serves 4

Ingredients:

Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water

Caramel whipped cream
1/2 cup heavy cream
1 tablespoon brown sugar


Directions:

Step 1
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.

Step 2
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.

Step 3
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.

Notes:

Going to use this to teach my Home Ec students some fun holiday drinks!

source: Family Fun