Hard Boiled Eggs

Hard Boiled Eggs

 I have tried lots of methods to make hard-boiled eggs that are easy to peel. Until today, I had never found one that really worked. So I wanted to share this with you.

Bring one inch of water to a boil in a large saucepan fitted with a steamer basket. Place large eggs in the basket (no more than will cover the bottom). Cover the pan; cook for 12 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.

According to the American egg board, the pressure created by the steam forces the membrane to separate from the egg, making it easy to peel.

Instapot hard boiled eggs:

Place one cup of water in instapot.

Put eggs on on rack

Set to pressure cook for 5 minutes.

Let steam release for 5 minutes.

After steam release use spatula or cover hand in towel to manually release remaining steam.

Use tongs or if you have hands of steel to move eggs to cold water bath

Crack eggs and see how easy it is!

Hard boiled eggs are good at room temperature for two hours and you can peel and keep in fridge for up to 7 days.

Lemon Poppyseed Muffins

 Lemon Poppyseed Muffins

Ingredients

• 3 c. flour

• 1 T. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 3 T. poppy seeds

• 1 T. lemon zest

• 10 T. butter

• 1 c. sugar

• 2 large eggs

• 1 1/2 c. plain yogurt

• 1/4 c. lemon curd

Instructions

1. Set the butter out to soften.

2. Adjust the oven rack to the lower-middle position. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin or line with paper liners.

3. Mix the flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Set aside.

4. Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Alternate adding the flour and yogurt about 1/3 at a time. Beat just until combined.

5. Spoon half the batter into each muffin cup. Use a spoon to make a well in each cup of batter, dipping it into water if necessary to keep the batter from sticking. Drop a teaspoon of lemon curd in each well. Top with the remaining batter.

6. Bake at 375 degrees for 25 minutes or until golden brown. Set the pan on a wire rack to cool slightly, then remove the muffins from the pan.

White Chicken Chili

 

White Chicken Chili

Ingredients

• 5 c. chopped cooked chicken

• 3 15 oz. cans Great Northern beans drained and rinsed

• 1 32 oz. box chicken broth

• 1 16 oz. jar salsa verde

• 1 8 oz. pkg. shredded Monterey Jack cheese with peppers

• 2 tsp. ground cumin

Instructions

1. In a slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce the heat to low and simmer 2 hours. Serve.

Stout Brownies with Irish Cream Cheese Swirl

 

STOUT BROWNIES WITH IRISH CREAM CHEESE SWIRL

Ingredients

STOUT BROWNIES WITH IRISH CREAM CHEESE SWIRL

• 1 box Fudge brownie mix

• 1 12 oz. can Stout beer

• 2 tsp. Espresso powder divided

• 6 T. Cream cheese softened

• 1/4 c. Sugar

• 1 egg

• 2 T. Irish Cream liquor

WHISKEY CARAMEL

• 1/2 c. Sugar

• 2 T. Water

• 2 T. Heavy Cream

• 1 T. Butter

• 2 T. Irish whiskey

Instructions

1. Prepare the brownies as directed by the box but substituting the stout beer for the water and adding 1 tsp of Espresso powder.

2. Reserve about a cup of the brownie mix before pouring the rest into a greased 9×9 dish.

3. In a separate bowl, blend together the cream cheese, egg, sugar, Irish Cream, and remaining tsp of Espresso powder mixture.

4. Pour the cream cheese mixture across the surface of the brownie mix.

5. Pour the reserved brownie mix over the cream cheese. It doesn’t have to be neat- you’re going to do the swirls after this.

6. Using a toothpick or knife, gently swirl the cream cheese mix around into the mix.

7. Bake for the amount of time directed on the box + 25 minutes*

8. While the brownies cool, prepare the caramel sauce. In a heavy bottom sauce pan, combine sugar and water with a wooden spoon, stirring constantly over medium-high heat.

9. While cooking sugar, warm cream, butter, and salt in the microwave (approximately 30 seconds).

10. When the sugar mixture turns amber in color, slowly add the cream and combine using a rubber spatula (mixture will be very hot and bubble up).

11. Once combined, add the Irish Whiskey and allow to cool slightly before drizzling over brownies.

Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.

Hot Reuben Dip

Hot Reuben Dip

1/2 c. mayonnaise
3 T. ketchup
2 T. finely chopped dill pickle
Salt and pepper
3 c. grated Swiss cheese
2/3 c. sauerkraut, drained and roughly chopped
4 oz. cream cheese at room temperature
4 oz. chopped sliced pastrami
1 loaf pumpernickel bread

Preheat the oven to 375 degrees.  Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir until combined.  Using a small serrated knife, hollow out the bread loaf, leaving a 1/2 inch shell; reserve the cut-out bread.  Fill the loaf with the dip; transfer to a baking sheet.
Slice the reserved bread into pieces and arrange on a separate baking sheet; brush or spray with olive oil.  Bake the bread bowl until the cheese melts, about 30 minutes.  Add the sliced bread to the oven during the last 10 minutes.  Serve with toasted bread and crackers and celery sticks.