Deviled Eggs with a Twist

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For our first recipe in the Thanksgiving series I thought we’d go with something that is common but easy to make.

Deviled eggs are a often a definite for our holiday meals. We all love them and the recipe we usually use has been shared within our family for years now. This recipe has a slight twist to from our usual version so I’ll also post about the original below.

Ingredients

  • 1 Dozen eggs
  • 1/2 Cup mayonnaise
  • 1 Tablespoon parsley flakes
  • 1 Teaspoon yellow mustard
  • 1/8 Teaspoon onion powder
  • Salt and Pepper to taste
  • Paprika for garnish

Directions

  1. To hard-boil your eggs place them in a large pot and add just enough water to cover the eggs and turn your burner on high heat. Once your water begins to bowl turn the temperature down a little and let the eggs boil for 15 minutes.
    1. Tip: If you add about a teaspoon of baking soda to the water it will help the eggs peal easier.
  2. Once the eggs have finished let them cool completely and then peel them.
  3. Cut your eggs in half the long way (from tip to bottom) and place the yolks in a medium sized bowl.
    1. Tip: To avoid tearing the egg whites I always gently turn the eggs upside down and the yolk usually slips out on its own. Deviled Eggs, Deviled egg recipe, egg recipe, hard boiled eggs, hardboiled eggs, hard boiled egg recipe, egg recipe, easter recipe, thanksgiving recipe, easy deviled eggs, paprika, classic deviled eggs, deviled eggs with a twist
  4. Using a small fork or a potato masher crush the yolks so that they’re crumbly.
  5. Add in the mayo, parsley flakes, mustard, onion powder, and salt and pepper.
  6. Add the yolk mixture to your egg whites.
    1. Tip: There are many ways to do this, you can add the yolks to a piping bag with a decorative tip, add them to a freezer bag and cut a corner off, or use a small spoon or melon scooper and “plop” them in.
    2. We have found that out of all of these ideas the most effective for us has been the melon scooper or the piping bag options.
  7. Sprinkle a little bit of paprika onto your eggs and they’re ready to go!

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ENJOY!

To follow along with our Thanksgiving series follow us or check back with our original post (:

***** If you’re interested in trying our original recipe simply don’t add the onion powder or parsley flakes. We also usually only add the paprika to about half of the eggs because not everyone in our family likes it.

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Classic Deviled Eggs

Blueberry Crisp

Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.

That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).

This is a pretty quick and easy recipe and it has the perfect amount of sweetness.

Here’s what you’ll need:

For the blueberries:

  • 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
  • 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
  • 1 tablespoon brown sugar

Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.

For the cobbler:

  • 2 cups of oats
  • 1 cup of pecans (I used chopped)
  • 1 cup flour
  • 1 cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 1/2 – 2 sticks of butter
  1. Preheat oven to 375°
  2. Pour blueberries into 8×8 greased pan
  3. Put oats and pecans in food processor until chopped finely
  4. Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
  5. Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
  6. Sprinkle mixture over the blueberries and you’re ready to bake!
  7. Bake for 40-45 minutes.

Enjoy

Parmesan Crusted Chicken

I love Longhorn Steakhouse and their Parmesan crusted chicken is pretty much the main thing Brian and I order so I recently decided to make it on my own and I must say it turned out pretty amazing. The entire meal takes about an hour and a half to prepare but it’s very easy.

Before we begin, I would recommend using a full bottle of ranch dressing or at least a nearly full bottle.

Chicken Marinade

Ingredients:

  • 4 boneless, skinless, chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon juice from fresh lemon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Put the chicken in a large freezer bag. In a bowl mix all of the marinade ingredients and dump into bag. Seal the bag and shake it to fully coat the chicken. Put the chicken in the refrigerator for an hour to allow it to fully marinate.

Preheat oven to 350°

When chicken is done marinating places on a sheet pan and bake for 15 minutes. Once the chicken has finished on the one side turn it over and bake for another 15 minutes.

Parmesan Sauce

Ingredients:

  • 1/4 cup ranch dressing
  • 1/4 cup shredded Parmesan cheese

Parmesan Crusty Topping

Ingredients:

  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 4 slices Provolone cheese (1 for each piece of chicken)

 

While the chicken is baking mix the ingredients for the Parmesan sauce and set aside. Then mix together all of the ingredients for the Parmesan crust except for the Provolone cheese.

When the chicken is finished baking set the broiler on low and spread the Parmesan sauce on the chicken breasts and place a slice of Provolone cheese on top. Now spread the Parmesan crust mixture on top of the chicken. Place the chicken back in the oven for about 2 minutes. Keep a close eye on it, you just want to melt the cheeses and have the crust look a little golden brown on top.

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Serve and enjoy!

Lisa’s Chipotle Style Meatloaf

Lisa is known in our family to come up with recipes by throwing together ingredients that we all love or that she thinks sound delicious together. This meatloaf recipe, and the sauce (my favorite) are two examples of this. I’d say that she has a 98% success rate (we won’t discuss the birthday cake fiasco!) because usually whatever she makes becomes a favorite of everyone in our family (except that birthday cake). This meatloaf and the sauce (my favorite) are both fan favorites.

Start off by preheating your oven to 350° and grease a 9×8 brownie pan or a loaf pan.

Meatloaf

Here’s what you’ll need:

2 pounds of 80/20 hamburger meat
1 1/2 cup of bread crumbs
1/4 cup powdered brown gravy mix
2 tablespoons of salt free table seasoning
1/4 cup pineapple peach chipotle salsa
1/8-1/4 cup of water

Now the Sweet Sauce recipe

Here’s what you’ll need:

1/2 cup of ketchup
1/4-1/3 cup of brown sugar (packed)

Stir until the brown sugar is dissolved and there are no lumps.

Put the hamburger meat in a large bowl and add the dry ingredients, mix well (we use our hands). Then add the salsa and the water and mix well.

Chipotle Meatloaf mix

Once everything is mixed form the meat mixture into a loaf with your hands and bake for one hour.

Meatloaf

When there’s 10 minutes left take the meatloaf out of the oven and add half of the sauce recipe to it, place back in the oven.

Serve and enjoy! The other half of the sauce can be added when the meatloaf is done or served to use as a dip for the meatloaf.

 Meatloaf recipe

Pumpkin Spice Chocolate Chip Cookies

Like so many other people, this time of year makes our family crave all things pumpkin. So Lisa is always coming up with different recipes that somehow incorporate pumpkin.One of her creations this year is her pumpkin spice chocolate chip cookies and let me just say, they’re amazing!

To start, preheat your oven to 375° and spray two cooking sheets.

Here’s what you’ll need:

1 cup pumpkin (we cheated and used canned pumpkin)
3/4 cup granulated sugar
1 large egg
2 cups flour
2 1/2 tsp of pumpkin pie spice (this will give the cookies a slight pumpkin taste but if you prefer them to have a stronger pumpkin flavor we recommend adding 3 1/2 tsp)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1/2 cup of oil
1 cup chocolate chips
1 tsp vanilla
OPTIONAL: 1/4 cup pecans or walnuts

Add the baking soda to the milk and stir until it is completely dissolved. Set aside.

Combine the flour, baking powder, pumpkin pie spice, and salt in a bowl and set aside.

Add pumpkin, sugar, oil, and egg to mixing bowl and mix on a low speed.

While mixing on low add in the baking soda mixture and add in the flour mixture a little at a time. Mix well.

Once everything is mixed and there are no clumps stir in the chocolate chips and vanilla (this is when you would also add the nuts). Pumpkin pie spice cookies

Spoon out tablespoon sized portions of the cookie dough onto a cookie sheet two inches apart.

Bake for 10-12 minutes or until bottom edges are brown.

Enjoy!

pumpkin pie spice cookies

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies Header

Our family LOVES cookies and we love to bake them so it’s natural that we have at least 10 different recipes for every type of cookie!

Out of all of the chocolate chip cookie recipes we have (seriously, there’s a ton!) this one here is a fan favorite. The cookies are fluffy and cake-like, not to mention thick!

Start off by preheating your oven to 350° and grease two cookie sheets.

Here’s what you’ll need:

2 1/4 cups of flour
1/2 tsp baking soda
1 3/4 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
1 tsp salt
2 tsp vanilla
2 large eggs
6 ounces of milk chocolate chips
6 ounces of semi-sweet chocolate chips
OPTIONAL: 1/4 cup of pecans or walnuts

In a small bowl whisk together the flour and the baking soda and set aside.
In a mixing bowl combine the butter, brown sugar, and granulated sugar and beat on a medium speed until fluffy, then reduce the speed to low.
While on low add the salt, vanilla, and the eggs. Beat until mixed well.
Once everything is mixed well add the flour/baking soda mixture a little bit at a time to prevent clumping and mix until all the ingredients are combined.
Remove the bowl from the mixer and stir in the chocolate chips (and the pecans or walnuts if you add these) and you’re ready to bake! chocolate chip cookies

Drop the tablespoon sized balls of dough 2 inches apart on your cookie sheets. Once the oven is preheated bake for 10-12 minutes or until the edges of the cookies look golden brown.

 Chocolate chip cookies