Deviled Eggs!

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By : Elise Bauer Simply


  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1 Tbsp minced shallotor onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper
  • Parikka


1- Add 1 inch of water to a saucepan, add the water to insert into a steamer basket. When the water comes to a full boil then place the eggs in the steamer basket. [You can just add the eggs in 3/4 inch of water, lf you don’t have a steamer basket]

Next- After covering the pan letting the eggs steam in the boiling water for 17 minutes, [if you use regular size , or 15 minutes for 6 large]

If using the regular size eggs, reduce the heat by a couple a of minutes, Then shock them in cold water.

Now- After peeling the eggs, using a sharp knife, slice each egg in half lenghtwise. Remove the yolk halfs gently and place them in a small mixing bowl. The egg whites should be arranged on a serving platter.

Next– Using a fork, mash the yolks and add the mayonnaise, mustard, onion, tabasco sauce, adding just a spirnking of salt and pepper. To get a creamy consisiency you can add more mayonnaise.

Next– Spoon or pipe with a piping bag [star tip] or use a spoon to put the egg yolk into the white halfs, then last, add the mixure into egg white halfs, then last, sprinkle with paprika. Enjoy ! You can visit Simply Recipes below for more ways to prepare these great holiday eggs!

Cook Time: 30 minutes. Yield: Makes 2 dozen eggs.

Eggnog French Toast




  • 1 loaf crusty country-style bread, sliced 1-inch thick
  • 1 1/2 cups eggnog, store-bought or homemade
  • 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons unsalted butter
  • Whipped cream and maple syrup for serving.


Slice up your bread then set it aside to set a bit. It may take up to 15 minutes or so as you’re preparing the batter, or 48 hours upon your countertop.

Next : Fly the toast: in a griddle, or large skillet, heat 1 tablespoon of butter on medium heat.  After the butter has melted, move the bread that has soaked from the bowl [or baking pan] using  tongs or your fingers, letting the batter excess drip off the bread. Be careful if you left the bread out overnight to soak, as it will be more fragile!

Warm the oven, place a metal wire rack, once you are ready to toast in a rimmed baking sheet. Put in the oven at 250F.

Now: frying the toast for 2 to 3 minutes, or till golden brown, flip the toast with a spatula cooking for 2 to 3 minutes more until equally brown on both sides. Now place more slices in the bow to soak up the batter while the toast is cooking.

Next: Keep that toast warm! When the bread if all finished, move it the the wire rack in the oven and with the remaining bread, Repete soaking first, then frying.

Serve it with whipped cream or maple syrup, soon as you can because it’s that good!   Enjoy!

Prep: 10 minutes ~ Cook Time: 15 minutes ~ Yield: 12 slices ~ Serves 4 to 6 People

View this and more great holiday recipes from the folks at Simplyrecipes! Eggnob French Toast!  

Spooky Tortilla Crisps!

canstockphoto1878725 (1)


  •  1/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 4 Tbsp butter, melted
  • 2 flour tortillas 
  • Directions
  • First thing you want to so is,cut every flour tortilla  with a cookie cutter to cut and shape 6 to 8 wedges. Next  Line a baking sheet with parchment paper or foil as you preheat the oven to 350 F.
  • Next: In melted butter, dip the tortilla pieces, then one side in cinnamon sugar places on a lined baking sheet.
  • Next: mix in a small small bowl, the cinnamon, sugar and spread out  over the bottom of a small plate, and Melt butter in a small bowl.
  • Next: dip the cut flour tortilla pieces into the melted butter, shake off the excess glentry and place them on the plate cinnamon sugar.
  • Then on the lined baking tray, place the coated tortilla pieces cinnamon side up
  • Bake at 350F for 10 minutes or until the tortilla crisps are  “Crisp”
  • Then remove from oven and let cool about 2 minutes.
  • View the many great holiday recipes from the folks at simply recipes.

Photo licensed by:

(c) Can Stock Photo / monkeybusiness

Apple Cranberry Pie

Retro Recipes

Join me for this great Pie Recipe!

By: Elise Bauer -Simply Recipes

Crust Ingredients

  • 2 cups all-purpose flour, plus extra for rolling
  • 1/3 cup finely ground blanched almonds or almond flour
  • 16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 heaping teaspoon brown sugar
  • 3 to 6 Tbsp ice water [/Ingrediends]

Filling Ingredients

  • 1. cup dried sweetened cranberries1/2 to 2/3 cup sugar (depending on how sweet you want the filling to be)2 tablespoons all purpose flour1/4 teaspoon ground allspice or cinnamon
  • 2 1/4 pounds of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious, peeled, cored, and sliced into 1/4-inch thick slices (about 7 cups of apple slices)
  • 1 tablespoon of brandy
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 Tbsp whipping cream

Directions for the pie dough

  • In a food processor,  Mix in the flour, almond flour, brown sugar, and the salt and pulse it to a mix,
  • until it takes the shape of a coarse meal, put in the butter and cut it in the size of peas, then add 1 teaspoon of water at a time, keep on mixing till mixture comes together. Pinching in some dough will hold it together.
  • If you see it’s not quite ready, pulse again with a little ice water.
  • Now add the butter while pulsing 6 to 8 times..
  • Then remove the dough and place it on a clean surface, shape it into 2    
  • disks being careful as you do so. Make sure you don’t over-knead the dough!
  • You should see some of the butter in the dough, this makes for the nice flaky crust!
  • Wrap and place it your refrigerator, in plastic wrap for 1 hour or so.
  • Heat your oven to 375 F. in the 3rd rack of the oven.

     Next is making the pie filling:

  • In a large bowl whisking together the flour, sugar, allspice or cinnamon, add the sweetened dried cranberries with the sugar flour mixture while tossing it.
  • Add the apples making sure the cranberries are tossed well throughout all of the apples, the sprinkles with vanilla extract, and the brandy.
  • Take out one pie disk from your refrigerator to set for 5 to 10 minutes at room temperature, to keep it from sticking, sprinkle a few bits of flour on it, and with a rolling pin, roll it out on a surface into a 12 inch circle, about ⅛ inch thick.
  • Place the disk into a 9 inch pyrex pie dish and press down to line the dough with the pie dish.
  • Next: Roll out the other disk of dough and place the apples gently in the pie, you can firmly pinch the top and the bottom of the dough rounds together.
  •  Any excess dough you can trim with kitchen shears, to leave an overhang of ¾ of an inch. You will have to fold it under itself so that the edge is flush with the edge of the pie pan, use your forefinger and thumb to flute it, or use a fork.
  •  Whisk together in a small bowl, the cream and egg yoke till it’s blended well. Brush over the top of the pie with a pastry brush. With a sharp knife,cut slits into the top of the crust so the stream can escape as the pie is baking. Bake the pie at 375 F. for 30 minutes. Then cover the pie with a sheet of foil and the lower the temp in oven to 350 F. and bake for 45 to 55 minutes more, it will depend on the type of apples you are using.
  •  When baking is done, the apples should be soft and cooked throughout and the       crust golden brown. Take out of the oven and place them on a rack to cool for least 1 hour.     
  • You can serve the pie warm or at room temperature.
  • Serves: 8  Enjoy!


Apple Cranberry Pie! From: Simply

Photo licensed by:(c) Can Stock Photo


Carrot Cake Cupcakes!


Try This Great Carrot Cupcake Recipe!

Recipe By: Garrett McCord.

1 pound of carrots grated
3 lg eggs
1 cup of chopped walnuts ½ cup of buttermilk, or you can also add, a teaspoon of lemon juice to reg milk, give it about 10 minutes to stand.
2 cups of sugar
1 cup of Vegetable oil
1 teaspoon of vanilla extract
3 cups of all purpose flour
1 tablespoon of orange zest
1 teaspoon of baking soda
1 teaspoon of Kosher salt
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of ground cardamom.

Preheat oven to 350 F. to toast the walnuts for 5 minutes, let cool.
With paper cupcake liners, line 2- 12 well pans, then put in eggs,
buttermilk,Sugar, oil, vanilla extract, and orange zest all together and in a bowl and thoroughly wisk,
Then add the carrots.Wisk the baking powder, salt, baking soda, cardamom, cinnamon in a new bowl.

Next fold the flour mixture into the carrot mixture, remember to not over mix.Then fold in all the walnuts Until evenly Incorporated.
Now scoop the batter into the paper cupcake holders about ½ to ¾ full and bake fat 350 F.For 19-21 minutes, rotate the pan after 15 minutes of baking.

Let the cupcakes cool out of the oven for 5 minutes, then let them cool on a wire rack.

Cream Cheese Frosting:
2 cups of powdered sugar sifted
1 cup of unsalted butter softened
16 ounces of Philadelphia cream cheese.

To make the frosting, beat the butter and cream cheese on medium speed until well combined.Then slit in the mix and the powdered sugar, spread onto the cooled cupcakes.
Carrot Cake Cupcakes! From Simply Recipes.

Photo licensed from (c) camstock photos

Pretzels Covered in Chocolate!

Recipe for Pretzels Covered in Chocolate!

12 ounces semi-sweet chocolate chips
2 ounces white chocolate chips
4 ounces “72 individual” mini pretzel twists.


Take a microwave bowl, Melt the chocolate at 50% power for 1 and a half

Place in the chips, then for 30 seconds at 100% power, mix till melted. If
it lumps till try microwave at 15% intervals strirring each time.
In the chocolate, dip half of the pretzel to push it with a fork to the top
to coat.

Remove the chocolate with a fork, and just lightly tap the side of the bowl
untill you get all the chocolate off the fork, then using a parchment paper
lined baking sheet, or you can also use a silicone baking sheet if you wish.

Now just  repete this process with white chocolate chips remember to use a
new bowl, now layer with the remaining semi-sweet chocolate using a fork and
layer over the white chocolate.

 Total Prep time: 15 minutes , Cook time: 5 minutes , Chill time 1 hour.

tip, If you plan on using sprinkels, make sure you add whie the chocolate is hot.

Next place them in your refrigerator until hard and  then place them in an
air-tight container and place them back in your refrigerator.
They will keep for 7 to 10 days.

Pretzels Covered in Chocolate! Simply Recipes

Photo Licensed from (c) Can Stock