Friday, December 6, 2019

Inspirational Friday


Have a great weekend:@)

Wednesday, December 4, 2019

Christmas Deviled Eggs -Green and Red Sugar Dusted

These Red and Green Colored Sugar Sprinkled Deviled Eggs for Christmas couldn't be easier and turned out kinda cute! The key is to make sure you only add the sugar to the yolk mixture, it melts and runs on the whites (I believe our friends down south would call that a hot mess:@)... I suggest either using a small 1/8 measuring spoon or turning the egg sideways to sprinkle it on the very top. And while the sugar will stay nice for quite a while, adding the colored sugar shortly before serving makes for the prettiest presentation.

Simply use your favorite deviled egg recipe and give it a bit of holiday flare...

Other Christmas deviled egg ideas:


Happy Holiday Planning Everyone:@)

Monday, December 2, 2019

Slow Cooker Carrots with Brown Sugar, Celery and Onion

These Slow Cooker Carrots with Brown Sugar, Celery and Onion are another extra side dish for the holidays when stove and oven space are at a premium. The original recipe finely diced the celery and onion. I'm a big fan of celery and left mine in thicker slices, and like the color and texture. Now, everyone prefers their veggies cooked to a certain tenderness... I've given my notes below for a tender, yet still has some bite cooking time, you can click the link for the recommended time. The original recipe calls these glazed carrots, while I can't quite call them that... I ~can~ say they'd be great on your holiday buffet and we all enjoyed them with Sunday dinner:@)

Slow Cooker Carrots-adapted from Taste of Home
2 lbs fresh baby carrots-I used regular carrots sliced 1/2" thick on diagonal
1 celery rib, finely chopped-I sliced mine a hearty 1/8" diagonal
1 small onion, finely chopped-I thinly sliced mine
1/4 C packed brown sugar
3 Tblsp butter, cubed
1/2 tsp salt
1/2 tsp pepper-I just used a few hearty grinds
  1. Add everything to slow cooker, give a quick stir. 
  2. Place dish towel under lid, cook on high for 1 hour, stir.
  3. Replace towel under lid, cook on low for 1 1/2 hours.
Eat well and have a happy day:@)

Friday, November 29, 2019

Inspirational Friday


Happy Black Friday Shopping Everyone-Enjoy:@)

Monday, November 25, 2019

Sunshine (or Sunset) Salad -Lemon Jello Salad with Carrots and Pineapple

I have a secret to share... While I had never had one (that I can recall), I've always been intrigued by Jello Salads. And more than once I've carried around vintage Tupperware molds at the thrifts stores only to put them back on the shelf. Well folks, as soon as I saw this pretty Sunshine Salad I ran right out and bought the ingredients. I have to say this is a beautiful, perky, mildly lemon Jello flavored ~jiggly~ side dish! So if you're headed to a holiday meal, already know all the usual sides will be there, and don't know what to bring... Might I suggest we bring back the retro idea of Jello salads! I can promise you one thing, it's sure to be a conversation starter:@)

I made half of the recipe in a little 3 cup bundt pan, and it fit perfectly. 
I also like that amount for a smaller crowd. 
A half recipe cost less than $2 (and that was using Jello brand gelatin).

Found this old ad on Vintage Recipes... Gotta love the internet folks:@)

Oh, and, if you're wondering what to do with some of those holiday leftovers...
Ha-Just sayin'...

Sunshine Salad -from Simply Recipes
2 (3oz) boxes lemon flavored Jello
pinch of salt
2 C boiling water
1 C ice water
9 oz can crushed pineapple, with juice-I used a kitchen scale for 4.5 oz
1 tsp lemon juice or white vinegar-I used lemon juice
2 C shredded carrot
  1. Mix Jello, salt and boiling water, stir until dissolved.
  2. Add ice water, pineapple and lemon juice/vinegar. Stir well.
  3. Place in refrigerator until partially set. Approximately 40 minutes.
  4. Gently fold carrots into Jello.
  5. Lightly spray mold with cooking spray and pour Jello into mold. I gave it a few good shakes and tapped in on the counter a couple times.
  6. Place mold in refrigerator until fully set, at least 4-5 hours or overnight.
  7. To unmold, place pan in warm water for a minute or two, dry a bit, then turn upside down onto serving plate.
  8. Chill covered until serving.
Happy Thanksgiving Week Everyone-
As the folks at Jello would say, let's put a little bounce on your plate:@)

I'm Joining:
Creative Muster
Wonderful Wednesday
Create, Bake, Make

Friday, November 22, 2019

Inspirational Friday


Have a great weekend:@)

Wednesday, November 20, 2019

Frito Corn Chip Dip

This Frito Corn Chip Dip is a nice easy cold dip that comes together in no time... The most time consuming part is draining the corn and Rotel:@) It's a creamy dip with a mild southwestern chile and cumin flavor. You will want to let this mingle for an hour or two before serving, and while it's good with any and ~every~ tortilla chip... It may be best served with Fritos.

What I did differently:
I made a half batch, used some yellow onion instead if scallions and added parsley for color.
Leftovers? Mix with some cooked elbow macaroni and maybe chicken or ham and call it lunch.

The corn I used:

Frito Chip Dip-variations seen all over the web...
2 (15oz) cans Mexicorn or Southwestern flavored corn (corn with peppers and spices)
10 oz can Rotel type tomatoes, regular or mild-you know your crowd
2 C cheddar, shredded
6 green onions, sliced
1 C mayonnaise
1 C sour cream
  1. Drain corn and Rotel.
  2. Gently mix everything well.
  3. Chill for an hour or two.
  4. Serve with Fritos and tortilla chips
Enjoy a munchie and have a happy day:@)

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