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Deviled Egg Pasta Salad
 Deviled Egg Pasta Salad Looking for a different and easy pasta salad for the coming the summer? If you like deviled eggs then this Deviled Egg Pasta Salad may just be what you’re looking for! It couldn’t be easier either and it comes together with just a few ingredients. All you need is pasta, eggs, sun dried tomato pesto, celery, onion, relish and mayonnaise. This Deviled Egg Pasta Salad can be made ahead of time, but you may need to add a little mayonnaise to it. I found the sun dried tomato pesto at Aldi’s. If you can’t find it just go ahead and use your favorite pesto. I served it with some Johnsonville Brats I cooked on the grill and invited a few neighbors over for and gave them all a night off from cooking. Clean up was easy too as you can see no dishes were really used for serving. I loved the paper bowls I found at the dollar store, so perfect for the upcoming patriotic holidays. For dessert I served a sweet salad, a 7UP Tropical Dream Salad. Everything was made ahead and all I had to do was cook up the brats and set up a few condiments. Easy Peasy! Deviled Egg Pasta Salad Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Pasta, Salad Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: Serves 6 1/2 lb. large cut pasta (like ziti) 6 eggs 1/2 cup relish 1 cup chopped onion 1 cup chopped celery 1 cup mayonnaise 3 - 4 tablespoons sun dried tomato pesto salt and pepper 1/2 lb. large cut pasta (like ziti) 6 eggs 1/2 cup relish 1 cup chopped onion 1 cup chopped celery 1 cup mayonnaise 3 - 4 tablespoons sun dried tomato pesto salt and pepper Cook the pasta in a large pan of boiling, salted water. Rinse well with cold water to stop the cooking. Put the eggs in a pan of cold water covered with one inch of water. Bring to a boil. Remove from heat, cover and let set for 10 minutes. Rinse under cold water and peel. Place eggs in a bowl and mash with a fork. Add the chopped onions, celery, pesto and relish. Add the mayonnaise and mix thoroughly. Stir in the pasta. Add salt and pepper as needed. Refrigerate until ready to serve. You may need to add a little more mayonnaise at this time if the pasta soaked up to much. Cook the pasta in a large pan of boiling, salted water. Rinse well with cold water to stop the cooking. Put the eggs in a pan of cold water covered with one inch of water. Bring to a boil. Remove from heat, cover and let set for 10 minutes. Rinse under cold water and peel. Place eggs in a bowl and mash with a fork. Add the chopped onions, celery, pesto and relish. Add the mayonnaise and mix thoroughly. Stir in the pasta. Add salt and pepper as needed. Refrigerate until ready to serve. You may need to add a little more mayonnaise at this time if the pasta soaked up to much. Maybe you’d like to try? Parmesan Pasta Salad Deli Macaroni Salad Green Bean, Roasted Corn and Black Bean Salad Pin It!
Sauteed Kale in Garlic and Butter Sauce
 Sauteed Kale in Garlic and Butter Sauce Would you believe I’ve never been a big kale fan until I was given a big bag of it last week? It was delicious cooked this way and I’m sure I’ll be making it often now. Did you know that kale is packed with nutrients and is said to be one of the world’s healthiest foods? Kale is a member of the cabbage family but it does not form a head. Instead you get these large leafy greens. The most common kind of kale is called curly kale or Scots kale. It has hard, fibrous stems which are best removed before cooking. Kale is loaded with antioxidants, Vitamin C, Vitamin K, magnesium, potassium and Beta Carodene among others. I sauteed this quickly in a little oil and then added chicken broth and cooked over medium heat until the kale got tender with the red peppers, onion and garlic. I added a teaspoon of butter off of the heat for a little additional flavor. Leftovers would make a tasty omelet or use in the stuffed mushrooms I shared the link with below. Sauteed Kale in Garlic and Butter Sauce Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Vegetable, Side Dish Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 6 2 lbs. kale 1 cup diced onion 1/2 cup chopped red pepper 3 garlic cloves - sliced 1/2 cup chicken broth 1 teaspoon oil salt and pepper 2 lbs. kale 1 cup diced onion 1/2 cup chopped red pepper 3 garlic cloves - sliced 1/2 cup chicken broth 1 teaspoon oil salt and pepper Wash the kale well. Remove the stalks and tear the kale into pieces. Heat oil in a large frying pan. Add the kale. Stir it around for about 2 minutes. Add the red pepper, onion, garlic, salt and pepper. Cover and cook for about 20 minutes, stirring several times. When the kale is tender taste to adjust the salt and pepper. Remove from heat. Add butter and stir until melted. Wash the kale well. Remove the stalks and tear the kale into pieces. Heat oil in a large frying pan. Add the kale. Stir it around for about 2 minutes. Add the red pepper, onion, garlic, salt and pepper. Cover and cook for about 20 minutes, stirring several times. When the kale is tender taste to adjust the salt and pepper. Remove from heat. Add butter and stir until melted. Maybe you’d like to try our recipe for? Portuguese Kale Soup Spinach Stuffed Mushrooms – could substitute the kale recipe above for the spinach. Kale Salad with Almonds, Jicama and Dried Cranberries Pin It!
Meyer Lemon Chicken
 Meyer Lemon Chicken Meyer lemons can be found in your supermarket now. This is a quick and easy weeknight dinner. You have about 15 minutes of prep time and then you can sit back and let your oven do the work. Meyer lemons are thought to be a cross between lemons and mandarin oranges and tend to be on the sweet side. The skins have a deep orange to yellow color. Making this dish is really easy. Season your chicken breasts with salt and pepper. Thinly slice your meyer lemons, onions and garlic. When the breasts are browned remove from pan. Add the onions and cook for several minutes. Add the garlic (you can omit or use less, we just happen to love garlic). Cook a couple more minutes. Return the chicken to the pan. Top with the meyer lemons and thyme. Bake for about 30 minutes or until chicken reaches 165 degrees. Meyer Lemon Chicken Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, Main Dish Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 4 chicken breasts 1 tablespoon oil 2 meyer lemons 1 onion 4 - 5 sprigs fresh thyme 4 garlic cloves salt and pepper 4 chicken breasts 1 tablespoon oil 2 meyer lemons 1 onion 4 - 5 sprigs fresh thyme 4 garlic cloves salt and pepper Preheat oven to 350 degrees. Brown the chicken in the oil after seasoning them with the salt and pepper. Remove chicken from pan and add onions. Halfway thru cooking them add the garlic. When the onions are translucent (about 5 minutes) add the chicken pieces back to the pan. Thinly slice the meyer lemons. Layer around the chicken. Add the fresh thyme. Bake for 30 minutes until the chicken reaches 165 degrees and juices run clear. Preheat oven to 350 degrees. Brown the chicken in the oil after seasoning them with the salt and pepper. Remove chicken from pan and add onions. Halfway thru cooking them add the garlic. When the onions are translucent (about 5 minutes) add the chicken pieces back to the pan. Thinly slice the meyer lemons. Layer around the chicken. Add the fresh thyme. Bake for 30 minutes until the chicken reaches 165 degrees and juices run clear. Maybe you’d like to try our recipe for? French Onion Chicken Almost Chick Fil-A Chicken Kamado Grill Lemon Pepper Chicken Pin It!
Omelet Mini Croissants
 Omelet Mini Croissants These were so good I forgot to take a picture until after I had a few bites of it. They are so easy to make and would make a perfect brunch dish. You can get everything ready and assemble them right before going in the oven. They only take about 18 – 20 minutes to bake. I used mini croissants for these but the bigger ones would work also, just be sure to adjust the baking time. Cut a thin layer off of the top of the mini croissants. Take some of the insides out of the croissant. I saved the insides and make a couple of small bread puddings for them for dessert the next day. Fill the croissants with cooked sausage, red peppers and a little onion. Beat up the eggs with a little cream or milk. Season with salt and pepper. Pour into croissants almost to the top. Top with cheese. Bake the croissants for about 18 minutes. The egg should be beginning to puff in the center and the croissants crispy. Serve right away or at room temperature. Omelet Mini Croissants Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Breakfast, Brunch, Eggs Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Serves: Serves 4 8 oz. cooked sausage crumbled up and cooled 1/2 cup diced red pepper 1/2 cup finely diced onion 6 eggs 1/3 cup cream or milk salt and pepper 1 cup shredded cheddar cheese 8 mini croissants 8 oz. cooked sausage crumbled up and cooled 1/2 cup diced red pepper 1/2 cup finely diced onion 6 eggs 1/3 cup cream or milk salt and pepper 1 cup shredded cheddar cheese 8 mini croissants Preheat oven to 350 degrees. Slice the top off the croissant thinly. Carefully scoop out the center of the croissant. Be careful not to go all of the way thru or the egg mixture could leak. Place on a lightly greased cookie sheet. Add the sausage crumbles, a tablespoon each of the red pepper and onion. Beat the eggs. Add the cream or milk. Season with salt and pepper. Top with the cheese. Bake for 18 -20 minutes until the egg is cooked. It will be slightly puffed up in the center when it is and cheese will be melted. Serve right away or at within a hour. They are still very good at room temperature. Preheat oven to 350 degrees. Slice the top off the croissant thinly. Carefully scoop out the center of the croissant. Be careful not to go all of the way thru or the egg mixture could leak. Place on a lightly greased cookie sheet. Add the sausage crumbles, a tablespoon each of the red pepper and onion. Beat the eggs. Add the cream or milk. Season with salt and pepper. Top with the cheese. Bake for 18 -20 minutes until the egg is cooked. It will be slightly puffed up in the center when it is and cheese will be melted. Serve right away or at within a hour. They are still very good at room temperature. Maybe you’d like to try our recipe for? Breakfast Egg Rolls with Sausage Gravy Sausage and Asparagus Quiche French Toast Strawberry Kabobs Pin It!
Breads Archives - Recipes Food and Cooking
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Yeast Breads Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Irish Colcannon
Irish Colcannon made with mashed potatoes, cabbage and green onions. I’ve been cooking Irish recipes for the last few weeks in anticipation of St. Patrick’s Day. It’s been said that if you’re lucky enough to of been born Irish, then you’re lucky enough. I’m one of the lucky ones because from a young age we celebrated being Irish. The colcannon I made today was made with creamy mashed potatoes, cooked cabbage and green onions, topped with a little butter. They are the perfect accompaniment to any corned beef dinner. Can you see how creamy they are? The cabbage is cooked until just tender and added after you mash the potatoes, then the green onions. I’ve tried several colcannon recipes over the years but so far this is my favorite. The cabbage I used in this was the tender inside part because that is what I had. If you have a lot of the outside leaves I would peel a few off because sometimes they can be tough. Be sure to take the core of the cabbage out also when you prep the cabbage. Irish Colcannon Author: Mary Ellen Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: Serves 4 6 - 7 medium potatoes 3 cups chopped cabbage salt and pepper about 1/2 cup milk 2 tablespoons butter 6 green onions 6 - 7 medium potatoes 3 cups chopped cabbage salt and pepper about 1/2 cup milk 2 tablespoons butter 6 green onions Peel the potatoes and cut into several pieces. Cover with water and bring to a boil over medium heat. Cook until fork tender. Drain very well. Slice the cabbage into slivers while the potatoes cook. Chop the green onions including some of the green part. Mash the potatoes with an electric mixer. Add salt and pepper to taste. Add enough of the milk to make creamy mashed potatoes. Bring a pan of water to a boil. Add a 1/2 teaspoon salt. Add the cabbage and cook until just tender, about 3 - 5 minutes. Drain well. Stir the cooked cabbage and green onions into the mashed potatoes. Serve Peel the potatoes and cut into several pieces. Cover with water and bring to a boil over medium heat. Cook until fork tender. Drain very well. Slice the cabbage into slivers while the potatoes cook. Chop the green onions including some of the green part. Mash the potatoes with an electric mixer. Add salt and pepper to taste. Add enough of the milk to make creamy mashed potatoes. Bring a pan of water to a boil. Add a 1/2 teaspoon salt. Add the cabbage and cook until just tender, about 3 - 5 minutes. Drain well. Stir the cooked cabbage and green onions into the mashed potatoes. Serve Maybe you’d like to try our recipe for? Irish Chicken Irish Blaas Pin It! Enjoy!
Irish Soda Bread
 Irish Soda Bread Here is one more Irish recipe for you and it is quick and easy to make. It goes perfectly with corned beef and cabbage. This quick bread uses baking soda to leaven it along with flour, salt and buttermilk. This bread is not kneaded. It makes a round loaf and you want to handle the dough as little as possible before baking. Once the dough comes together shape it into a round and put it on the pan for baking. Irish Soda Bread Author: Mary Ellen Recipe type: Bread Cuisine: Irish Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 2 loaves 4 cups flour 1 tablespoon baking powder 3/4 teaspoon baking soda 1 teaspoon salt 1 cup raisins 1/2-1 tablespoon caraway seeds 2 cups buttermilk 4 cups flour 1 tablespoon baking powder 3/4 teaspoon baking soda 1 teaspoon salt 1 cup raisins 1/2-1 tablespoon caraway seeds 2 cups buttermilk Preheat oven to 350 degrees F. Grease a cookie pan. Set aside. Add the flour, baking powder, baking soda and salt to a mixing bowl of a stand mixer Stir until combined, about 1 minute with a dough hook. Add the raisins and caraway seeds, mix to combine. Add the buttermilk while mixing together with the dough hook, Flour a surface and turn the dough out on top of the flour. Divide into 2 equal pieces. With a sharp knife, cut an "x" about 1/4-inch deep on each loaf. Sprinkle with additional flour if desired. Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Makes 2 round loaves. Preheat oven to 350 degrees F. Grease a cookie pan. Set aside. Add the flour, baking powder, baking soda and salt to a mixing bowl of a stand mixer Stir until combined, about 1 minute with a dough hook. Add the raisins and caraway seeds, mix to combine. Add the buttermilk while mixing together with the dough hook, Flour a surface and turn the dough out on top of the flour. Divide into 2 equal pieces. With a sharp knife, cut an "x" about 1/4-inch deep on each loaf. Sprinkle with additional flour if desired. Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Makes 2 round loaves. Here are our other Irish recipes you might like to try. Irish Chicken Irish Blaas Colcannon Pin It!
Pumpkin Toffee Dump Cake
Pumpkin pie bottom with a cakey, crunchy toffee top makes this Pumpkin Toffee Dump Cake an easy to make family favorite. I made this recipe the other day and it is amazing! All of the flavor of pumpkin pie but in cake form. My sister in law came right after I made it and she may never make another pumpkin pie she said. It is also going to be on her Thanksgiving table. About the only thing that could make this better is a toffee dessert sauce to serve with it. Pumpkin Toffee Dump Cake Author: Mary Ellen Recipe type: Dessert Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: Serves 10 1 15 oz can pumpkin puree 1 10 oz can evaporated milk 1 cup light brown sugar 3 eggs 2 1/2 teaspoons cinnamon 1 teaspoon ginger pinch nutmeg 1 box yellow cake mix 3/4 cup butter melted 1 cup coarsely crushed graham crackers 1/2 cup toffee bits 1 15 oz can pumpkin puree 1 10 oz can evaporated milk 1 cup light brown sugar 3 eggs 2 1/2 teaspoons cinnamon 1 teaspoon ginger pinch nutmeg 1 box yellow cake mix 3/4 cup butter melted 1 cup coarsely crushed graham crackers 1/2 cup toffee bits 1/2 cup butter 1 cup lightly packed dark-brown sugar 3/4 cup heavy cream 1/2 cup butter 1 cup lightly packed dark-brown sugar 3/4 cup heavy cream Preheat oven to 350 degrees. Spray a 9 × 13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top. Bake for 50-60 minutes until center is set and edges are lightly browned. Preheat oven to 350 degrees. Spray a 9 × 13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top. Bake for 50-60 minutes until center is set and edges are lightly browned. Combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes. Combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes. Baking time is 50 - 60 minutes Perhaps you’d like to try our Caramel Apple Poke Cake or maybe this recipe for our Pumpkin Cake Roll? Spiced Apple Ooey Gooey Butter Cake
Chocolate Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search