Classic Deviled Eggs

My 3-year old is on a hard-boiled egg kick lately - I've been making about a dozen at a time just to keep up with her!  But she doesn't eat the yolks.  Makes me cut out "the yellow" every time.  Anyway, all that yolk removing (and trying to not be wasteful) reminded me of deviled eggs.  One of my husband's favorite picnic foods.  This is a very classic version and so tasty.   

You may want to start with 1/2 a tablespoon of apple cider vinegar and go from there.  I would drink that stuff if it was acceptable.  I love it!!  And knowing me, I probably used more than the tablespoon I wrote down.  So use it to your taste. 

Classic Deviled Eggs

6 eggs, hard boiled, peeled and cut in half

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/2 tablespoon sugar

1 teaspoon yellow mustard

salt and pepper

paprika for garnish

Remove the yolks from eggs and place in a small bowl.  Add the mayo, vinegar, sugar and mustard; stir all together.  Salt and pepper to taste.  Use a spoon or piping bag to fill eggs with yolk mixture and garnish with paprika. Store covered in the fridge. 

Fruit Pizza

I kind of went crazy buying fruit at the store the other day.  We were in Sam's Club and you know how they have the different stations with samples sometimes?  Well, they had one set up with some of their fresh fruit - and my kids gobbled in up!  Raspberries, blueberries, strawberries, you name it.  We walked out of there with quite a haul of fruit.  Once I find something this good for them that will eat without a fuss, I'm all over it.

So, I froze some and we've been munching on it like crazy, but I wanted to do something fun for my 3-year old's last day of preschool picnic (where has the time gone by the way??).  I decided that a fruit pizza would be cute and festive and really colorful for the kids.  Pretty right?

I also wanted a more substantial cookie - something you could really sink your teeth into.  So, instead of choosing the semi-homemade route (which you know I'm ALL about) and using prepared sugar cookie dough, I made my own.  See how thick and moist the cookie is?  Really just heavenly. 

    Makes about 20 bars

Fruit Pizza

1 stick butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups of your favorite fruit, sliced, chopped or whole - I used raspberries, blueberries and peaches
2 tablespoons apricot jam or jelly

Cream Cheese Icing

1 (8 oz) bar reduced fat cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

Preheat oven to 375 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray.  In a large bowl with an electric mixer, cream butter and sugar together until light and fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla.

In a separate bowl, combine flour, salt and baking soda.  Add to wet mixture and mix until just combined.  Spread batter on greased baking sheet and use your hands to spread over the entire pan (spray your hands with non-stick cooking spray or dip in water to avoid sticking).  Bake for 10-12 minutes until a toothpick inserted into the center comes out almost clean.  Let cool completely and make icing in the meantime.

Make the icing:  using an electric mixer, combine the 3 ingredients and mix well.  Spread over cooled sugar cookie bars.  Arrange your choice of fruit all over the cream cheese in any pattern you like.  Use the apricot jam as a glaze - heat in the microwave for about 20 seconds until it's kind of runny, then use a pastry brush to spread over the fruit.

(Source:  Cookies adapted from Six Sister's Stuff)

Cilantro and Lime Vinaigrette

I found this recipe on Pinterest and just had to give it a try - cilantro and lime together just sounds so refreshing and summery doesn't it?  And I don't know about you, but I'm addicted to chopped salads.  A friend of mine once said that she loves salads but hates making them at home because they are never as good as when you get them out.  So true, right?  But honestly, this vinaigrette will NOT disappoint!  And using good, fresh ingredients like crisp Romaine, tomatoes, good cheese and of course something crunchy like nuts or tortilla strips will make you feel like you are sitting in your favorite little cafe enjoying a fantastic, light and refreshing dinner.    

I just love the colors of this dressing.  I doubled the recipe so I had enough that I could eat it for a couple of days (made about 2 cups versus the original 1 cup). 

Here's where you can make the salad completely your own.  I used Romaine lettuce, grilled chicken, shredded cheddar cheese and spicy tortilla strips.  If I had a tomato, that would have gone in too.  

Cilantro and Lime Vinaigrette

2/3 cup seasoned rice vinegar

1/2 cup lime juice (about 2 limes)

1 teaspoon garlic

2 tablespoons chipotle chilies in adobo (or a bit more if you like it really spicy)

2 tablespoons honey

1/2 teaspoon salt, plus more to taste if  necessary

1 1/2 cups canola oil

1 cup fresh cilantro, chopped

In a food processor, combine all the ingredients except for the canola oil and cilantro.  Pulse to combine.  Slowly add the canola oil to emulsify to the vinaigrette.  Add the cilantro and pulse to combine.  Serve over salad with all your favorite toppings!   

(Source:  Adapted from Your Home Based Mom)

Double Chocolate Peanut Butter Granola Bars

Loaded with chocolate chips and peanut butter chips, these granola bars are one of the easiest snacks you can whip up.  So tasty and will give your kids protein from the peanut butter and tons of energy.  No sugar added.  A fantastic after school snack that will take you less than 10 minutes to prepare.  

Double Chocolate Peanut Butter Granola Bars

1/2 cup semi-sweet chocolate chips plus 1 tablespoon, divided

1/2 cup reduced fat peanut butter, divided 

1/4 cup fat free milk

2 cups oats

1/4 cup peanut butter chips plus 1 tablespoon

1/4 cup honey

1 tablespoon vanilla extract

In a microwave safe bowl, combine 1/4 cup semi-sweet chocolate chips, 1/4 cup peanut butter and the milk. Microwave for 30 seconds and stir until melted (if necessary, put in for another 10 seconds).  Stir in the remaining 1/4 cup of peanut butter, 1/4 cup of chocolate chips, oats, 1/4 cup peanut butter chips, honey and vanilla extract.  Set aside.

Spray a 8 x 8-inch pan with non-stick cooking spray, line with wax paper and spray the paper.  Pour the granola mixture in the pan and with moistened fingers, press into bottom of the pan.  Sprinkle the remaining 1 tablespoon each of the chocolate chips and peanut butter chips and press. Place in the freezer to firm up for about 10 minutes, flip the pan over and peel off the wax paper. Cut into squares or bars (I got about 15 bars out of mine).  Store in the fridge.  

Chocolate Cherry Cupcakes

I am so glad these cupcakes turned out as cute as I envisioned them!  The cake part is the exact recipe for my Chocolate Cherry Cake, but I had to use a different type of icing because I couldn't pour the icing over these cupcakes like the original cake recipe calls for.  I remembered that I saw Ina Garten do a ganache icing that she just dipped the top of the cupcakes in.  And how easy, right?  No taking the time to spread icing on each cupcake.  Although I'm quite certain that Ina didn't use store brand semi-sweet chocolate chips for her icing, these turned out so good.  

How cute are they??  How perfect for a birthday party.  Our Chocolate Cherry Cake is an absolute must for any birthday in our family and I know that these would be such a fun surprise for anyone expecting a regular cake.  

Makes 18 cupcakes

Chocolate Cherry Cupcakes

1 box chocolate fudge cake mix

1 can cherry pie filling 

1 teaspoon almond extract

2 eggs, slightly beaten 

Icing

1/2 cup half & half

1 1/2 cups semi-sweet chocolate chips

18 maraschino cherries 

Make the cupcakes:  Preheat oven to 350 degrees and fill a 12-cup and 6-cup muffin pan with cupcake liners.  Combine the cake mix, pie filling, almond extract and eggs by hand and fill each cupcake liner about 3/4 of the way full.  Bake for 20-25 minutes until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean.  Let cool before icing. 

Make the icing:  cook the half & half and chocolate chips in the top of a double boiler or heat safe bowl over simmering water.  Stir until smooth.  Dip the tops of the cooled cupcakes into the ganache and top with a maraschino cherry. 

(Source:  icing adapted from Ina Garten)

Bruschetta Pasta

It's getting to be that time of year again...weather is getting warmer, I have basil growing in my backyard and tomatoes are more readily available.  All this combined made me really hungry for Bruschetta - chopped tomatoes with basil, olive oil and balsamic vinegar - and I thought instead of just making that served with crostini, I could just toss it with some pasta for a quick no-cook sauce.  It was excellent!  So great for a hot summer night when you don't feel like slaving over a hot stove (except to make the pasta of course).  I also included the recipe for the crostinis (little toasts) because I served them with our pasta.  

 

Serves 4-6

Bruschetta Pasta

1 pound thin spaghetti 

6 plum tomatoes, chopped and seeded

2 teaspoons minced garlic

1 tablespoon olive oil

1 tablespoon balsamic vinegar

6-8 basil leaves, chopped

sea salt and black pepper to taste

freshly grated Parmesan cheese (optional)

Crostini

1 baguette of French bread

1/4 cup olive oil

1 clove garlic

Prepare pasta according to directions.  Follow the next steps while the pasta is cooking.  

Preheat oven to 450 degrees.  Slice the baguette in 1/2 inch slices and arrange on a 9 x 13-inch baking sheet.  Using a pastry brush, brush a small amount of olive oil on each slice.  Toast for 5-6 minutes until they start to turn a golden brown.  Once removed from the oven, rub a little bit of the garlic clove onto each piece of toast. 

Chop and seed tomatoes while bread is toasting.  In a medium bowl, toss with the olive oil, balsamic vinegar and basil leaves.  Season with salt and pepper.  Set aside.  When the pasta is done, drain and return to the pot.  Toss with the tomato mixture and top with Parmesan cheese (if using).

Easy Peasy Egg Salad

Egg salad is perfect for lunch but this is such a great recipe for a quick weeknight dinner when you have everybody running every which way (games, gym, school events, etc).  It keeps for a couple of days so it's perfect to make on a Sunday night and have it for lunch and/or dinner a couple of times.  I buy my eggs in bulk (no seriously, we go through eggs like they're going out of style) so I always have plenty on hand to make this. 

Perfect paired with a piece of toasted white or wheat bread and a leaf of Romaine lettuce.  Serve with chips for a quick lunch or I made my Sweet and Spicy Sweet Potato Fries for dinner one night.    

Makes 4-6 sandwiches

Easy Peasy Egg Salad

1 dozen eggs

1/2 cup mayonnaise

1 teaspoon yellow mustard

2 tablespoons sugar

2-3 tablespoons apple cider vinegar

salt and pepper

Place eggs in a large pot and fill with water so they are covered about an inch.  Place on the stove top on high until the water starts to boil.  Remove the pot from the heat and cover with a lid for 12 minutes (PERFECT hard boiled eggs every time!).  After the 12 minutes is up, drain the water, peel the eggs, chop and place in a large bowl.  

To make the dressing - in a small bowl, whisk the mayo, mustard, sugar and apple cider vinegar until combined.  At this point, I always taste it to see if it needs more vinegar (we like ours a little tangy).  Pour the sauce over the hard boiled eggs, salt and pepper to taste and stir gently.  Serve egg salad on toasted white or wheat bread.