Archive for ‘Breakfast’

May 5, 2011

Old Fashioned Deviled Eggs

Old Fashioned Deviled Eggs

Are deviled eggs a tradition in your family’s Easter celebration?  My grandmother “Gra”  has made deviled eggs every year that I can remember.  This year, since Brad and I had our own Easter together, I made these deviled eggs.  They hardly took any time to prepare.  (or hardly any time to be eaten!)

One tip to make your deviled eggs pefect is how to boil the perfect egg.  This is the advice Gra gave to me…

Bring the water and eggs to a boil.  Once you get a good boil, turn the heat off and leave the eggs and water on stove until cool enough to touch.  Peel your eggs while at room temperature.



Old Fashioned Deviled Eggs

one dozen boiled eggs

3 T. mayonaise

2 tsp. yellow mustard

1/4 tsp. salt

1/4 tsp. pepper

paprika, enough to sprinkle on top


Cut peeled, boiled eggs lengthwise.  Put all yolks in a separate bowl  and lay egg whites open side up.  Use a fork to chop up the yolks until starting to look creamy.  Mix the yolks with the mayo, mustard, salt and pepper until creamy.  Fill each egg white with a rouded teaspoon of the yolk mixture.  Sprinkle the tops of each egg with paprika, just enough to give it some color.

There you go!  Enjoy! 

April 27, 2011

Banana Bread

Banana Bread


    Banana Bread is one of the many treats that I grew up loving.  There are so many different recipes I have tasted.  Of them all, this truly is my favorite.  My mom, my sister, and I have stuck with this recipe for years.  We may change it up a bit every now and then, but in my opinion, this recipe is perfect!  Eat it for breakfast, a snack or with some cool whip or ice cream for dessert.  It is always a crowd pleaser!  This is best to make with bananas that are getting brown.  So, next time you are about to throw out some bananas, treat yourself and give this bread a try!      




Banana Bread

1 stick butter or margarine

2 c. sugar

2 eggs

1 tsp. baking soda

3 T. buttermilk (I sometimes use 2 T. milk and 1 T. mayo instead)

1 3/4 c. flour

3 overripe bananas, mashed

1 c. chopped pecans, if desired

1 1/2 tsp. vanilla


Preheat oven to 350.  Grease a 9x5x3 loaf pan.  Cream butter, sugar and eggs.  Set aside.  In separate bowl, combine baking soda and buttermilk.  To this, add flour, bananas, pecans and vanilla.  Blend in butter, sugar, egg mixture.  Bake at 350 for about 1 hour. 

TIP- I love to keep the bread very moist and soft.  I usually check the bread at about 55 minutes by sticking a knife in center.  I pull it out of the oven when knife is a little gooey.  It hardens up just enough. 

April 8, 2011

Fiber Muffins

These muffins were a special request from Brad.  The recipe is from a friend of ours, Shane.  It combines oats, whole wheat four, bran cereal and flaxseed.  It’s an easy way to add lots of whole grains and fiber to your day.  If you are not familiar with flaxseed, it can be found at Whole Foods or some groceries.  It has a grainy, nutty flavor that I add to yogurt or oatmeal every day.  It is full of omega-3s and fiber.  This is a great combination for absorption of vitamins and minerals while also keeping you feeling satisfied longer.  The ingredients leave you with a few options in how “healthy” you want to make your muffins.  This recipe makes about two dozen.  I like to bake all of them and freeze some in separate bags for later.  Do the work once but enjoy them work-free later!
2 cups Kellogs All-Bran cerear
1 cup quick-cooking oats
1 c. warm water
1 c. raisins
2 c. buttermilk
1/2 c. crisco oil (or substitute 1 1/2 c. ground flaxseed meal-thats what I use)
1 1/2 c. sugar (or I substitute Splenda for baking)
2 eggs
2 1/2 c. whole wheat flour
2 1/2 tsp. baking soda
1 1/2 tsp. salt
Combine bran, oats and water.  Set aside.  Beat oil, sugar, and eggs.  Combine baking soda, salt and flour.  Alternate adding flour mixture and buttermilk to oil mixture.  Add cereals.  Stir in raisins.  Spoon a heaping tablespoon of mixture into lined baking cups.  Bake at 425 for 10-15 minutes.
Hope you like them!!!