The best egg salad, Cheesy bacon biscuits, Cherry cream cheese dessert

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There should be something here for everyone.

The best egg salad
6 large or jumbo hard-boiled eggs, cooked, peeled and chopped
1/2 C onion, diced finely
1/2 C mayonnaise
1 TBS yellow mustard
1/2 tsp. paprika
1 tsp. salt
1 tsp. dill pickle juice
1/2 tsp. black pepper
 Fill a large pot with cold water and place eggs inside making sure that they are covered about an inch in depth. Turn heat to high and bring eggs to a boil. Once boiling, allow them to cook about 11 minutes. Remove from heat, empty hot water out and fill with ice-cold water (add some ice cubes if needed). The cold really helps the peeling process.
Chop them up and set aside while you mix all other ingredients in a separate bowl, mixing until combined. Then add in diced eggs. Serve with crackers or as a sandwich.
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Cheesy bacon biscuits
3/4 C butter, divided
2 C flour
1 TBS sugar
1 TBS baking powder
1 TBS garlic powder
1 tsp. salt
2 tsp. chives, divided
1 C whole milk
2 C shredded cheddar cheese
10 slices bacon, cooked and chopped
1 tsp. dried parsley
 Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper. In a medium microwave-safe bowl, add 1/2 cup butter. Heat until butter is melted. Set aside. In a large mixing bowl, combine flour, sugar, baking powder, garlic and salt.
Pour milk into melted butter and 1 tsp. of chives then stir well. Pour milk and butter mixture over dry ingredients and stir until just combined. Add shredded cheese, 1 tsp. chives and bacon, and fold in until evenly distributed.
 Spoon dough onto baking sheet in 1/2 cup-sized portions. Bake for 10-12 minutes, until biscuits are just barely golden brown. Melt remaining 1/4 cup of butter in small mixing bowl. Add parsley and give it a stir to combine. Brush butter-parsley mixture over the tops of biscuits.
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Cherry cream cheese dessert
For Crust:
20 graham crackers, rolled fine
1/2 C melted butter
2 TBS sugar
For Filling:
2 8-oz. pkgs. cream cheese
3 TBS milk
1-1/2 C powdered sugar
1 tsp. vanilla
2 TBS sugar
1 C Cool Whip
1 can cherry pie filling
1/2 tsp. almond flavoring
 Combine crust ingredients and press in bottom of 7x11x1-1/2 inch pan. Beat cream cheese, powdered sugar, and milk until blended and smooth. Spread over crust. It will be very thick. Fold vanilla and sugar into Cool Whip topping and spread over cream cheese.
 Combine cherry pie filling and almond flavoring. Gently smooth it over top of Cool Whip layer. Cover carefully with plastic wrap and chill overnight. Cut into squares before serving.
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 She said, “With the election coming, I must remember, I’m too old to live under socialism. I am addicted to luxuries like toilet paper, toothpaste, food, electricity, clean water and shoes!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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