Perfect, East to Peel, Hard Boiled Egg Recipe

Happy Ressurrection Day!

What's cooking at your house for Easter dinner? For us, we always have lots of eggs, some for the kids to color and others for me to devil and or to eat plain!  For years I struggled to boil eggs properly. They were either gooey in the yolk or green around the edges. Ugh. Worse, pealing them was a nightmare. I ended up with ripped, pitiful egglet things. But finally, at long last, and after many, many unpalatable eggs, I stumbled upon the perfect, pealable recipe for hard boiled eggs.

Here ya go!

1. Put eggs in a saucepan and add water-just enough to cover them--this is important!  It doesn't matter how many eggs. However many you want. The recipe is the same.

2. Put the pan on the burner and turn the heat to high. Again it doesn't matter if your stove is not like my stove. It still works.

3. Set the timer for 10 minutes.

4. When the time goes off, turn off heat, cover the pan of eggs (still in the water), and set the timer for another 10 minutes.

5. When the timer goes off this time, drain the water and cover with cold water. Immediately--I mean, right this minute--start peeling the eggs. DO NOT WAIT.  Crack the egg all the way around the shell and then lightly roll it on the countertop. Then start at the fat end and peel. The shell will come off in big pieces without tearing up the goody part. I promise. I've done it dozens of times and it really, truly works!

6. Once all the eggs are peeled, you can store them in a covered container in the fridge for plain eating or you can devil some for dinner.

Just for fun, cut one in half and notice how perfectly cooked the yolk is. Is that beautiful or what?

Thanksgiving Recipes--yum

It's time to share some good eatin'! If you have a favorite recipe to share, please leave it for me in the comments. Here are a couple of my family favs.

Goodnight Sweet Potato Casserole

Casserole for a crowd:
3 big cans or 6 big, big sweet potatoess (baked/boiled and peeled and cut in hunks. You can also mash the potatoes if you like that consistency. )
¾ cup butter
1 ½ cups brown sugar
½ cup pineapple juice, opt.
1 tsp. cinnamon –can add a sprinkle more
Mash this all together and spread in a 9 X 13 baking dish.

Sprinkle with the following praline topping
½ cup brown sugar
3 T. butter cold
4 Tsp. flour
Mix with fork until it crumbles.
Add ½ cup finely chopped pecans
Sprinkle over 9x13 casserole and bake at 350 for 30-45 min.



This salad, which is more like a pie to me, was a big hit its first time out last year at Thanksgiving. We're making it again this year.



STRAWBERRY PRETZEL SALAD

ngredients:
2 cups crushed hard pretzels
3/4 cup melted butter or margarine
3 tablespoons sugar
1 package (8 oz) cream cheese
2 cups whipped cream or whipped topping
1 package (6 oz) strawberry gelatin
1 package (10 oz) frozen strawberries, thawed
2 cups boiling water
1 cup sugar (Splenda works fine, too. In fact this recipe can be made with all low-fat ingredients for a great dessert that doesn't feel )low fat.

Preparation:
Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Pat into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Beat the cream cheese, 1 cup sugar, and whipped topping and place over the cooled pretzel crust. Put this in the fridge while you make the next layer. Mix gelatin into boiling water, then add frozen strawberries. Put in fridge until it is 'jelly-like' but still spoonable. Spoon the gelatin mixture over the cream cheese mixture. Put in the fridge until it all sets up nicely. (This is one of those things you can make the day before. Yay!)

HAPPY THANKSGIVING!

Recipe for honey barbecued chicken

Wow, it is already Thursday? I just finished lunch and my rat terrier is bugging me to let him outside with 'daddy' but I wanted to share my noon recipe with you.

Honey Barbecued Chicken

2 chicken breasts

1/2 cup each honey and your favorite barbecue sauce mixed together.

Wrap chicken in foil and bake at 350 for 20 minutes until nearly done. Then slather both sides with the sauce. Leave uncovered and continue to bake until the glaze 'sets'. You can also put these on the grill if you'd rather.

It's easy and delish. You can use this sauce on any parts of chicken or you can slice the breasts into strips. I use the leftover sauce at the table for dipping because I love, love the flavor of honey-barbecue.