2 Tbsp sugar
2 tbsp cocoa (I used Hershey)
Dash of salt
1 cup milk
1/4 tsp vanilla extract
(got this recipe right off the box for Hershey’s Cocoa mix)
Every recipe I find online for egg salad calls for Mayonnaise. Well my mom used Miracle Whip when I was a kid and to this day I still make it the way she does but (of course) I add a twist…
4 eggs boiled
1/4 cup Miracle Whip
2 tablespoons whole grain mustard
1/2 red onion, minced
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1 teaspoon paprika
dash of sugar
dash of cayenne pepper
Salt & Pepper to taste
celery salt to taste
Boil Eggs. Chop.
Mix all ingredients into a medium/large boil and taste, adjust seasoning as need. Chill for 15-20 minutes and serve.
Stir together first 5 ingredients. Serve with fried chicken strips.
Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.
Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.
I found this website a few months ago and just LOVED it so I had to share! You can print free cookbooks, So awesome! I printed all the free ones! Great for all those foodies out there!!!
These are so easy and delicious!
Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes. (I grilled them)
Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
1/2 cup olive oil
2 tablespoons red wine vinegar
2 medium tomatoes, cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced cucumber
1 medium red onion, thinly sliced (about 1/2 cup)
1/4 cups chopped fresh basil leaves
1 tablespoon drained capers
2 cups Pepperidge Farm® Whole Grain Seasoned Croutons