Snack
Robby recently went to Georgia to be with some friends and they went to Chik-Fil-A a few times And robby just raved about the sauce, he could not get enough of it. We don’t have Chick-Fil-A near us but luckily they sell their sauce at the grocery store. Needless to say I picked up a couple bottles for robby to have on hand. I have to admit we all love this sauce! (The original sauce) . It’s creamy and a little Smokey perfect for dipping, on a burger but I thought why not deviled eggs? Let me say these eggs were gone within five minutes of me finishing them! I’m not sure I will be allowed to make another deviled egg recipe!
These would be great for any of your summer picnics or just because! These may not be pretty but they are beyond tasty!
Recipe Can easily be doubled.
INGREDIENTS
5 hard boiled eggs
1/4 cup mayonnaise
1/4 cup Chik-Fil-A original sauce
Pinch of salt
Pinch of pepper
2 slices of cooked bacon, crumbled
DIRECTIONS
Slice your hard boiled eggs in half and remove the cooked yolks into a small bowl. When you have all of the yolks in the bowl I like to mash them with a fork until they are well broken up. I like my filling on the smooth side so I mash them well but it’s totally up to you. Once the yolks are mashed add the mayonnaise and the sauce. Add a pinch of salt and pepper and mix well. Using a piping bag or simply a zip lock bag as I do add the filling to the bag, snip the bottom if using a zip lock bag and fill the egg whites and top with crumbled bacon.
Enjoy!
This is another dish Robby asked me to make when we got home. Although Robby does VERY well in the kitchen he was ready for me to cook after us being away for a few weeks and him working, going to school and taking care of our home. I was happy to make these for him BUT the sauce for these scallion pancakes was REALLY, REALLY spicy, too spicy for me but you can certainly tame it down by omitting the spicy red pepper and adding more honey.
These little pancakes took me a little time to brown but be patient as you want that little brown crisp!
Jim and Robby really enjoyed this dish and put it in the favorite category, if fact they were eating them faster than I could make them. I was not sure I was going to get a picture! Although I liked it, for me it was not a favorite, still good and would make again though!
Note-I mixed the scallions into the batter BUT next time I will keep the scallions out of the batter and sprinkle them over the batter just when I put the batter into the pan to make it easier to distribute the scallions into each bite.
INGREDIENTS
FOR THE BATTER
1 cup of water
1/2 cup white rice flour
1/2 cup tapioca starch or corn starch
2 eggs, beaten
1 teaspoon rice vinegar
Salt
Pepper
2 bunches of scallions, cleaned trimmed and diced.
FOR THE DIPPING SAUCE
2 Tablespoons Tamari
2 teaspoons rice vinegar
1 spicy red pepper-optional
1 scallion, diced
1 clove of garlic, diced
1/2 teaspoon toasted sesame oil
1/2 teaspoon sriracha
1/2 to 1 teaspoon of honey
Sesame seeds -optional
Coconut oil for the pan
DIRECTIONS
Prepare the dipping sauce by combing all of the ingredients and stir well to combine. Set aside to let the flavors come together.
For the batter add all of the ingredients together and mix well. Stir in the scallions and mix again. The batter will be very thin.
Warm a Tablespoon of coconut oil to a non stick pan over medium high heat. Once the oil is warm add about 1/4 cup of the batter to the pan. You can do 2-3 at a time depending on the size of your pan. If the scallions land in one spot simply using a spoon move them very gently so each bite gets some scallion in it. After a few minutes on one side flip to the other side. You want them golden brown. Continue until the batter has all been cooked.
Serve warm with dipping sauce.
Enjoy!
We were spending some time in New York with Amanda, Steve and our twin Grandchildren Luna and Aksel. Before we left home in the motorhome I was thinking of what I could make with Luna for a fun dessert for everyone. We celebrate a number of holidays in July so I remembered a no bake dessert that was VERY popular way back in our flight school days……late 80’s! I have just aged us but I thought this was the absolute perfect dish for Luna to make…..it’s no bake with super simple ingredients that everyone will love! Luna made this with strawberries but we all agreed adding some sliced bananas would be great! I did absolutely nothing to make this dish with the exception of giving Luna the ingredients and give her slight direction. If you have a budding young baker or chef in the making this is the perfect dish to start out with!
I had a 9×9 pan in the motorhome so that is what we used. We had a touch of open space with it but no one seemed to mind. An 8×8 would be a little better. You can also make your pudding or use store bought as we did. Luna LOVED each layer and insisted on trying each layer including the strawberries….I was not sure we would have enough for the cake but that’s what this is about. Spending time with loved ones , licking spoons and adding enough sprinkles to cover a rainbow!
INGREDIENTS
1 box of twinkies, enough to cover whatever pan size you use. We used 9×9 and used all the twinkies. I suggest an 8×8 pan.
Vanilla pudding, we used pre made store bought. I used all 4 single serve size.
8 ounces of cool whip, thawed
Fresh sliced fruit. We used strawberries but would add bananas.
Decorative sprinkles of your choice.
DIRECTIONS
Simply lay all of the unwrapped Twinkies on the bottom of your pan, filling as much as you can. Add the desired amount of pudding in an even layer over the twinkies.
Add your sliced fruit on an even layer over the pudding and spread your thawed cool whip over the top coving the fruit layer.
Add sprinkles of your choice, cover and refrigerate for an hour or more. When ready to serve simply slice and enjoy!
Be a Luna and try each and every layer more than once!
I recently bought some blueberries but since I was the only one eating them I needed to find a way to use more of them up. I turned to Taste of Home for inspiration and came across this Down East Blueberry Buckle. For an added bonus I had everything I needed to make it on hand, I love it when that happens.
This recipe was so easy to make, the batter was a little more dense than I expected but the end result was moist and delicious. Jim loved it warm out of the oven!
INGREDIENTS
2 cups all purpose flour
3/4 cu sugar
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 large egg, room temperature
3/4 cup milk
1/4 cup butter , melted
2 cups fresh blueberries
TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl whisk, flour, sugar, baking powder and salt. In another bowl whisk. Egg, milk, and melted butter u til blended. Add to the flour mixture. Stir just until combined and moisten through. Fold in blueberries. Transfer to a greased 9 inch square pan.
For the topping, in a small bowl mix flour, sugar and cinnamon. Using a fork stir in softened butter until mixture is crumbly. Sprinkle over batter.
Bake u til a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.
Enjoy!
Easter was just a couple weeks ago and I realized when I was making deviled eggs I did not have that recipe on the blog and did not take a picture of just the eggs! You can spot that deviled egg on the plate next to the fruit salad and mashed potatoes! This recipe comes from food network. It’s simple with all the flavors you would expect. I always add a little extra pepper to my deviled eggs just because we like that little bite.
INGREDIENTS
12 large eggs
1/2 cup mayonnaise
1 Tablespoon Dijon mustard
1 or 2 dashes of hot sauce
Pinch of salt
Pinch of pepper
Chives for garnish if desired
Smoked paprika for sprinkling
DIRECTIONS
Hard boil your eggs, I use an egg steamer but you can simply place the eggs in a single layer in a wide sauce pan, cover with one inch of water and bring to a boil. Lower the heat to medium low and simmer ten minutes. Transfer the eggs to a boil of ice water to stop the cooking. Once cool carefully peel them.
Slice the eggs in half lengthwise. Remove the yolks to a medium bowl. Mash the yolks with a fork and add the mayonnaise, mustard, hot sauce, salt and pepper. Mix well. Transfer to a large resealable bag or pastry bag. Snip the end off of the bag. Place your egg whites on a platter and pipe the filling into the whites. Dust with smoked paprika. Refrigerate until serving.
Enjoy!
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