Let's start at the very beginning...Easter Appetizers

I'm a huge fan of deviled eggs. I always wonder why I don't make them more often- I have 2 recipes that I LOVE! You can't go wrong with either. Let me know your favorite!

Little Deviled Eggs

12 hard-cooked eggs
1/2 cup mayonnaise (reduced fat works fine)
1 tsp dried parsley flakes
1/2 tsp dried chives
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp dill weed (optional)
2 Tb milk
Fresh parsley and additional paprika

To cook eggs, layer in the bottom of a large pot. Cover with cold water to 1 inch above eggs. Bring to a boil then turn down heat to a simmer and cover pot. Cook for 15 minutes. Carefully place each egg in a bowl of cold water. Let sit for a few minutes then crack and peel eggs. Slice each egg in half. Remove yolks and set whites aside.

In a gallon size Ziploc bag, add yolks, next 10 ingredients. Seal bag, now sit down to watch your favorite show and start mushing the bag to death! You want a nice smooth texture. Cut tip off the bottom corner of bag and pipe into egg whites. Garnish lightly with parsley and paprika.

Here's another favorite Deviled Egg recipe that's just as good!

12 hard-cooked eggs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 Tb very Finely chopped green onions (tops and bottoms)
4 Tb Finely grated cheddar cheese
1/2 tsp salt (give or take a little)
1/8 tsp pepper

Easter in Virginia...Lovely and Green!

Hope your Easter was great! Recipes coming soon...first I need to find any left over Easter eggs not found from the hunt! Wish me luck!

Peanut Butter Blossoms!

I've been wanting to make these for years! I saw this clever little creation in a Better Homes and Gardens magazine 14 years ago! I've been staring at the pic/recipe for way too long-today's the day to create bouquet's of yumminess in my kitchen...

Peanut Butter Blossoms

1 3/4 cup flour
1/4 tsp salt
1 tsp baking soda
1/2 cup butter-rm. temp
1/2 cup creamy peanut butter-I love Jif for baking
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla

In a med. size bowl whisk together the flour, salt, soda-Set aside. In mixer cream butter, peanut butter, and sugars. Add egg and vanilla until combined-scraping sides of bowl. Add dry ingred. Mix until combined. Don't over mix.

Roll dough into 1 1/4 in balls. Place on cookie sheet lined with parchment paper. Bake at 350 degrees for 7 to 10 minutes. Don't over bake! They're done when you start to see cracks in the cookies.

Let cookies cool on rack for at least 10-15 minutes before you place half of a miniature Reese's Peanut Butter Cup on them. If you do this too soon, the cup melts into a big blob! Decorate when cookie is completely cooled.

When all is said and done, I need a little more chocolate with my peanut butter-Bring on the KISSES!

Vinaigrette's Galore!

I don't know what it is about this time of year, but this is when I really start to CRAVE salads. They just seem to taste better! Although it's still crazy cold here-I know spring is coming, because every morning I'm rudely awakened to the many different sounds of VERY LOUD chirping birds!! They weren't this loud in Utah!

Chicken Berry Salad

adapted from Pampered Chef

1 romaine heart

2 cups shredded chicken(rotisserie is perfect for this)

1 cup fresh raspberries or strawberries

1 cup sugar snap peas, cut diagonally

1/4 cup toasted pecans(candied almonds taste divine on this!)

1/4 cup red onion, sliced thin

Shredded provolone cheese-amount to your liking

Citrus Vinaigrette

1/4 cup orange juice concentrate

2 Tb oil

1 Tb white wine vinegar

1/2 tsp Dijon mustard

Whisk ingreds. together store in a jar in the frig. until your ready to serve salad. Make dressing a day or two ahead for even better taste.

Raspberry Vinaigrette

This is the only vinaigrette dressing Dave and Garrett like!

1 cup Light extra-virgin Olive oil
1/3 cup red wine vinegar
1/2 cup sugar
1/2 tsp salt
1 tsp dry mustard
1/2 tsp Dijon mustard
2 Tb red onion
1 1/2 tsp poppy seeds
3/4 cup raspberries(if frozen,thaw)

In blender add: vinegar, oil, sugar, onion, salt, and mustard's. Pulse a few times to blend. Add raspberries pulse a few more times to incorporate. Store in a jar. Refrigerate. Flavor improves if made in advance!

Poppy Seed Dressing

recipe from Laura

3/4 cup oil
1/3 cup honey

1 Tb mustard

2 Tb apple cider vinegar

1 tsp salt

2 Tb poppy seeds

1 Tb red onion finely diced

Add ingreds. to a jar with lid. Shake to combine. Store in frig.

JUST LIKE STORE BOUGHT BREAD...ONLY BETTER!

Soft, light and fluffy...no, I'm not talking about a cat! I'm talking HOMEMADE WHEAT BREAD THAT IS TO DIE FOR! I've always been a sucker for yummy homemade white bread, but we all know it's just not good for you. I've searched for years looking for a whole wheat recipe that brings home that store bought texture, even the pickiest of white bread eaters will love!

My search is finally over, thanks to a blogger that has been on the same quest. If you prefer to use a bread machine you can visit her blog: http://tammysrecipes.com/node/3143 to get instructions on how she does this in her machine. I use my Bosch-the greatest mixer on the planet! I've been making bread twice a week since I found this recipe! I just can't bare to buy a loaf from the store and spend $4.00 for zero nutrition.

Good luck, and happy bread making, I hope!

MY FAVORITE WHOLE WHEAT BREAD

Makes 2 loafs

1/4 cup packed brown sugar

a dash of ground ginger

1/4 tsp crushed vitamin c wafer (citric acid)

2 tsp salt (I use a little less)

1/4 cup oil

1/4 cup honey

4 tsp granulated lecithin (I found this at the health food store)

1/2 cup vital wheat gluten-Can be found in most grocery stores next to the flour, also at health food stores.

2 cups really warm water

4 tsp active dry yeast

2 Tb milk

6 cups **Whole Wheat Pastry Flour (White Wheat) Make sure you scoop into measuring cup and scrape off with a flat edged knife.

I sometimes replace one of the cups of flour with regular white flour to make it even lighter.

In a Bosch or Kitchen Aid attached with the dough hook, add above ingredients in order, to the milk. Pulse to combine. Turn to low and add flour one cup at a time. Add the last cup of flour slowly-you might not need to use the whole cup. You want the dough to not be sticking to the outer sides of the bowl at all-they should be clean looking. I never add more flour than the recipe calls for, unless dough is still sticking to the sides. If so, I add one tablespoon of flour at a time until it is no longer sticking. The dough should be slightly sticky. Turn the mixer to med. speed. Knead for 3 minutes. Turn off mixer and let rest for 20 minutes. Turn on mixer and knead for another 3 minutes.

Transfer dough into a greased large bowl. Turn dough once to cover with oil. Cover bowl with kitchen towel and place in a non-drafty area. Let rise for at least an hour. Punch down dough and divide into two. Shape into loafs and place in greased bread pans. Let rise 40 minutes or until doubled in size.

Preheat oven to 375 degrees. Bake for 30 - 40 minutes. Halfway through baking, I tent loafs with foil (shiny side down) to keep the tops from getting too dark.

**If you don't have a wheat grinder and White Wheat on hand-The brand King Arthur sells White Wheat Pastry flour at most grocery stores. I've never used regular Whole Wheat Flour (Red Wheat) in this recipe. I don't like the flavor. It's a little too nutty tasting for me. I know- picky picky!

Update:
I take back what I said- my wheat grinder broke (boo hoo) this week, and all I could find in my neck of the woods was regular ground Whole Wheat - so I proceeded to make the bread, replacing one of the cups of flour with white flour. The results were the same, AMAZING! I love this bread forever and ever and ever and...okay I'm done!

Easy and Elegant Asparagus

I love this vegetable! It makes any meal look fancy-smancy! It's been on sale lately, so we've been enjoying this veggie a few different ways-I'll post those recipes later.
If your asparagus is pencil thin, it can easily over-cook. Be sure to cut broiling time by a minute or two. Try not to buy spears that are really thick, they are too woody.

Fast Broiled Asparagus

Cooks Illustrated

Snap about 2 inches off the bottom of each spear.

On a rimmed cookie sheet. Toss 2 pounds asparagus with 1 Tablespoon olive oil. Sprinkle lightly with sea salt. Place on highest rack in oven. Broil for 3 to 5 minutes. Shake the pan once half way through cooking.

What the world needs now...is more CUPCAKES!

Insanely moist chocolate cake with chocolate chips, with chocolate frosting with toffee bits...could there be anything better? These babies were a major hit! I'd say these are a cure for all of your problems! I'm trying to eat dessert once a week, instead of daily. So maybe my taste buds were a little amped up-but really, my weekend was blissful thanks to these.

I've seen this recipe on a number of blog sites, so who knows who gets the credit. One way Sisters Cafe made this was in bundt form with dripping luscious frosting. I've been told it's also amazingly good.

Insanely Moist Chocolate Cupcakes

1 Devils food cake mix
1 small box (4oz) instant chocolate pudding
4 eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
You will need 3 muffin pans. Line only 2 1/2 of the pans with paper cups. Give or take a few.

Place all ingredients except chocolate chips in mixer. Blend for 30 seconds scraping sides of bowl. Continue to mix on med. speed for 2 minutes. Stir in chocolate chips. Scoop 1/4 cup of batter into each cup. Bake for 18 - 20 minutes or until tops springs back when touched. Let cool.

*Recipe update: I recently made these with only 1/2 cup sour cream and they were just as moist and yummy!

My Favorite Chocolate Frosting

1 stick butter - softened
1/2 cup cocoa powder
1/3 cup half & half (you can use heavy whipping cream or whole milk)
1 1/2 tsp pure vanilla
4 to 5 cups powdered sugar
pinch of salt

In an electric mixer beat butter until creamy. Add cocoa until just combined. Add vanilla, salt and 1 cup powdered sugar. Mix until combined. On low, pour in a little of the milk alternating with powdered sugar 1 cup at a time. Mix until you get the consistency you like.