An Egg-cel-lent Year Awaits !

Happy New Year ! 

To kick things off, my recipe for Deviled Eggs and  ‘cheers’ to an egg-cel-lent, 2018!

Deviled Eggs

Serves:
Total Time Estimate: 30 Minutes 

Ingredients 

6 eggs
¼ cup mayo
1 t red wine vinegar
1 t yellow mustard
add  salt to taste
add black pepper to taste
add paprika (for garnish)

Directions

Read entire set of instructions before beginning …

Place uncooked eggs in medium size sauce pan and cover with water. 

Heat water/eggs to boiling (on medium heat) and time for 5 minutes, once water begins to boil.

Place ice in a medium size glass or metal bowl and fill 1/2 with water, set aside.

Gently, drain hot water from the pan. Begin to crack each egg-shell with a firm smack on the top of the egg with the bottom of a metal spoon. Note: crack the egg while still in the pan to avoid burning your hands. 

Once cracked, place each egg in the bowl of iced water. The eggs will cool quickly, once cooled enough to handle comfortably, peel off the shell and set aside.

Slice each egg length-wise and spoon the yolk from the egg-white into a mixing bowl while placing the empty halves on a serving tray. 

Gather all items from the ingredients list and mix together until very smooth. You may need to use a fork during this part in order to crumble the yolk finely. 

Evenly spoon the mixture into the egg white halves and sprinkle with the paprika, serve and enjoy!

These are a great ‘make-ahead’ type of appetizer and can be stored in a container, in the fridge for the following day. 

 

 

 

 

 

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Small Pantry Organization

Oh The Pantry!

You know that space … where the chef of the home can go to create …and dream and… provide delish meals for the family… That Pantry!

I dream of a large walk in with a place that will hold everyday food items, stockpile supplies, menu plans, cookbooks with recipes, food inventory lists and ample space for large appliance storage!  A girl can dream, right?!

The reality is … I do not have a walk in, nor space to hold everything I want in a single space. But, I do have a very modest pantry with several shallow shelves SO I am able to house a little bit of everything. This also means there are other spaces where I house all needed items in order to maintain my kitchen (that will be a different topic for a different day).

Small Patry Organization

When I moved into my current home, I downsized in all areas to include the kitchen… with that downsize went the walk-in pantry…  So I chose to say “Hello”, to small spaces!

This is an honest pic of my unorganized pantry when I first moved in …

Small Pantry Organization

I quickly found out that the systems I used in my previous pantry (which was a walk in) did not work in my current pantry.

The systems I used before consisted of risers for canned goods and plastic pull out drawers that contained items that I could see easily in my previous space by pulling out the sliding drawer. In my new space the risers did not fit properly (to narrow of a space) and the drawers would not pull out completely. I dealt with it for as long as I could and decided enough is enough – time for a Small Pantry Organization!

I took inventory and decided what the must have items were and what I absolutely HAD to have there… and added on nice to have and this is what I came up with for RULES :

1) Must be functional, above all !

2) I must be able to know at a glance where everything is located.

3) The space must allow other members of the family to put away/get out grocery items without having any difficulty.

4) Visually appealing – This was my nice to have!

I was able to organize with Dollar Tree bins (most of which I already had) and Dollar Tree canisters and containers.

This is what my pantry looks like now – Take A look!

I also filmed 2 YouTube videos – One BEFORE and one AFTER The link to those are below!

IMG_0923

 

 

I filmed a short video of my pantry BEFORE :

https://www.youtube.com/embed/Iuv-V9ov2kg” target=”_blank”>

I filmed a short video of my pantry AFTER :

https://www.youtube.com/embed/nM2a7tGxgtU” target=”_blank”>

 

 

CheeseCake Cups

Cheesecake Cups 2015

My office is holding a Holiday Luncheon this week and I signed up to bring Cheesecake!

To make it easy for folks to pick it up and go, I have decided to make my famous Cheesecake Cups!!

These are homemade, no-bake and so delish everyone will want seconds!

What You Will Need :

  • Stand Mixer
  • 1 Lg. Bowl
  • 1 Sm. Bowl
  • 2 Mixing Spoons
  • 12-24 Dessert cups with Lids (quantity depends on serving size of choice)

Crust :

1 1/2 C. Graham Cracker Crumbs

1/3 C. Packed Brown Sugar

1/3 C. Butter (melted)

Directions : *Stir together graham cracker crumbs, brown sugar and melted butter until mixed well.

Press equal amounts in the bottom of each dessert cup. 12-24 dependent on the serving size that you choose.

*See Optional

Dessert Nov 2015.jpg

IMG_0258

Filling :

16 oz. Cream Cheese

2 t. Lemon Juice

1 Pint Heavy Whipping Cream

1/3 C. White Sugar

Directions : Mix cream cheese and lemon juice until soft.

Add whipping cream and mix until thick.

Add sugar and continue mixing until mixture is stiff.

Pour equal amounts in crust prepped cups – 12-24 dependent on the serving size that you choose.

Chill overnight in the fridge and serve with your favorite coffee or tea – Enjoy!

*Optional Items :

1/2 t. Ground Cinnamon

21 oz.  Pie Filling Of Choice (top each dessert cup with pie filling before securing lid) 

Watch My ‘How To’ Video Here: