Easter Deviled Eggs

Easter Deviled Eggs



Ingredients


10 hard boiled eggs
food coloring
1 tsp vinegar for each color you are using
water
½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)


Instructions


Remove the shells from the hard boiled eggs and slice each egg in half.

Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.

Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.

Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.

Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.

Remove whites from dye and drain on a plate lined with a couple of paper towels.

Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise with the mashed yolk.

Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Southern Kiss

 

 

Ingredients:

 

3 ounces Southern Comfort

1 ounce Amaretto

1/2 ounce Irish cream

garnish

whipped cream

 

Directions:

 

Measure and pour into a short glass.

Stir if desired

Granny's Banana Cream Pie

Ingredients:

 

3/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter or 2 tablespoons margarine

1 teaspoon vanilla extract

3 medium firm bananas

1 9 inch pie shell, baked

whipped cream or Cool Whip

sliced banana

 

 

 

Directions:

1.       In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.

2.       Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.

3.       Remove from the heat.

4.       Stir a small amount of cream mixture into egg yolks; return all to saucepan.

5.       Cook for 2 minutes, stirring constantly; remove from the heat.

6.       Add butter and vanilla; mix well; allow to cool slightly.

7.       Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.

8.       Cool; before serving, garnish with whipped cream or Cool Whip and bananas.

9.       Refrigerate any leftovers.

Mama's Southern Fried Chicken

Ingredients:

3 pounds cut up chicken parts

vegetable oil

Batter Ingredients:

2 cups all purpose flour

1/4 cup yellow cornmeal

2 Tablespoons seasoning salt

1 Tablespoon baking powder

1/2 teaspoon ground pepper

5 extra large eggs

1 1/2 cups milk

Breading Ingredients:

2 1/4 cups all purpose flour

1/4 cup yellow cornmeal

2 Tablespoons cornstarch

3 Tablespoons McCormick Original Chicken Seasoning

2 Tablespoons dried thyme leaves

1 Tablespoon paprika

1 teaspoon ground pepper

Directions:

Batter Directions:

1. Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl.
2. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes.
3. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute).
4. Let batter stand for 15 minutes to thicken for dipping the chicken into.

 

Fried Chicken Directions:

1. Rinse the chicken and pat dry with paper towels.
2. Mix all of the breading ingredients in a large shallow dish.
3. Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly.
4. Place chicken in refrigerator for 15 minutes to allow the coating to set.
5. Heat about 1 inch of oil in a large heavy skillet.
6. Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes.
7. Transfer to a cooling rack to drain. Serve hot.

Cucumber Salad

 

 

This is a great yummy summer salad and can stay in your fridge up to 2 months.

 

4 thinly sliced cucumbers

1-large sliced red onions

1-large sliced green bell peppers

1-tbsp salt

2-cup white vinegar

1 1/2-cups sugar

1-tsp celery flakes

1-tsp red pepper flakes

 

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.

 

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.

Will keep up to 2 months

 

Snickerdoodles Cookies

Ingredients:

1 cup unsalted butter

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar (topping)

4 teaspoons cinnamon (topping)

Directions:

1. Preheat oven to 400 degrees F.

2. Mix butter, sugar, and eggs.

3. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoonfuls into balls.

4. Mix 4 teaspoons cinnamon and 1/4 cup sugar in a shallow bowl. Coat each dough ball with the cinnamon sugar mixture.

5. Place 2 inches apart on ungreased baking sheet.

6. Bake 8-10 minutes. Remove immediately from baking sheet

Honey Mustard Chicken Nuggets

 

Ingredients:

 

1 lb. boneless, skinless chicken tenders, cut into pieces

2 tablespoons flour

2 tablespoons corn starch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons water

2 tablespoons dry sherry

1 tablespoon vegetable oil

1/8 teaspoon cayenne pepper (more if you like a kick)

1/4 teaspoon paprika

peanut oil for frying

 

 

 

Instructions:

Fill deep heavy skillet or deep fryer or heavy bottomed pot with at least 2 inches of peanut oil.

Heat on medium until hot.

Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.

Add chicken and toss to coat.

Let sit in fridge while oil heats up...about 10 minutes.

When oil is ready, fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from skillet or pot and let drain on a paper towel lined plate.

Serve with honey mustard sauce below.

Honey Mustard Sauce

1/2 cup Kraft Coleslaw Dressing

1/4 cup Honey BBQ Sauce (your favorite)

1 tablespoon yellow mustard

2 teaspooons honey

 

Combine all ingredients into a small bowl and whisk to combine.

Taste, and add more honey if it's too tangy.

Store in air-tight container in fridge for up to 2 weeks.