Deviled Eggs!

Photo by Pixabay on

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.

Pecan Pie

Retro Pie

Delicious Pie!

Prep time: 15 minutes Cook time: 1 hour 15 minutes, Yield: Serves 8

Pre-heat the oven at at 350.F
1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract.

1st Step: For the pecan filling, mix the molasses, eggs, corn syrup, melted butter, vanilla, brown sugar, and salt together in a medium bowl till smooth [mix well] with a wooden spoon no need for a mixer with this recipe.
Next: In a frozen pie crust, spread the chopped pecans over the bottom and pour the filling over the pecans, not to worry, they will rise the surface.

[and if you have a few whole pecan halves] you can arrange them on top, you can just dip them right below the wet filling, so they can rise with the filling.
Next: bake at 350.F for 30 minutes, loosely, to tent the pie with aluminum foil to prevent the crust and pecans from getting browned too much.

Then bake for another 35 to 45 minutes till the filling as set. [It should be a little wiggly in the center of the pie.] Remove from the oven and let it cool completly.
[it will be puffed up some but will settle down as it cools down]

Check out this and more great holiday recipes


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

Pumpkin Bread Recipe


Pumpkin Bread

By; Elise Bauer :

Make this great Pumpkin Bead, great for the holidays or anytime of the year!


  • 1 1/2 cups (200g) flour
  • 1/2 teaspoon of salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup (240 ml) pumpkin purée*
  • 1 cup (200 g) sugar
  • 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
  • 2 eggs, beaten
  • 1/4 cup water
  • 2 teaspoons molasses
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (120 ml) chopped pecans or walnuts (optional)
  • Optional Orange Glaze:
  • 1 cup powdered sugar2 Tbsp orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon vanilla

  To make a puree, you’re need a small sugar pumpkin to cut in half horizontally, scrape    out the stringy stuff and seeds with a large metal spoon, on a foil or silpat lined baking       sheet. Bake at 350F about 45 mins to 1 hour till soft, let it then scoop out the fresh.   Whatever you don’t use freeze for future use. Also you can roast or boil them til ltender if you should work on pumpkin pieces fresh whatever you don’t use, freeze for future use. Also if you can roast or boil them till tender if you should work on pumpkin pieces.

Next: Preheat the oven in a loaf pan at {350F  180C} butter the sides of a 8 X 4 X 3 inch loaf pan. Place in the middle of the oven.

Next, place the melted butter, beaten eggs, sugar, 1/4 cup of water, pumpkin puree, orange zest, molasses, mix them all together. Next mix the wet and dry ingredients till there is no dry flour in the batter. Be careful to not over mix! If adding pecans or walnut then stir them in.

Next: Pour the batter into the pan and smooth off the top, then bake at 350F  {180C} depending on your oven and pan from, 45 minutes to 1 hour. { dark pans cook quicker than a light pan } You can also poke in the center of the loaf to see if it comes out clean.

When done remove from oven let it cool for 5 minutes Then work around the edges of the bread with a blunt dinner knife gentry to separate it out of the pan.

Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

Glaze: If you plan on using the glaze, place the orange juice, powdered sugar, vanillia, and zest into a medium bowl whisk together till smooth, if too thick add a little water, too thin, add a little water. Wait till bread completely cools before glaze or slicing the bread….

Best to use a serrated knife to slice. 

Find many great recipes for you and family!

Pumpkin Bread simplyrecipes 

Photo license by: (c) Can Stock Photo / TeamCrucillo

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


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

Fluffy Pancakes!


Time for a Great Recipe!


“Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.”



3/4 cup milk

Horizon Organic, Whole Milk, Ultra Pasteurized, Half Gallon, 64 oz 

2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar

Woodstock, Evap Sugar Pure Cane, Granulated, 24 oz

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray
Add all ingredients to list
  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
 Nutrition Facts
Per Serving: 230 calories; 8.2 g fat; 32.7 g carbohydrates; 6.4 g protein; 65 mg cholesterol; 650 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved.

Photo by (c) camstock photos

Lemon Chiffon Cake


Join me for a Great Cake Recipe!

Carol at

“This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.”