Stuffed Easter Eggs OR Deviled Eggs

Whatever-You-Call-’em-Eggs Whether you call them deviled eggs, stuffed eggs, salad eggs, picnic eggs or pickled eggs, they’re still the same. Recipes for these are as varied as the persons who make them. To make the whites of the eggs Easter or pastel colors, you simply peel the hard-boiled egg, cut the egg in half and remove the yolk. Store the yokes in a closed container in the refrigerator until ready to use. To color the … Read more

Sweet Potato Bake

A “sweet” potato dish. This sweet potato bake is a great addition to a spring or Easter meal. My family especially enjoys this dish at Thanksgiving and Christmas, but it works great anytime. If you want something festive for an occasion, try this dish. You can make it ahead of time and bake it the day you’re serving guests. Cooked sweet potatoes spruced up with nutmeg and other additions make this an easy entree to … Read more

Cabbage and Broccoli

cabbage and broccoli

Cabbage and Broccoli – good for our Bodies Cabbage and broccoli are both healthy vegetables. They are good for our bowels and good for our bones. Both of them give us roughage as well as other benefits. Low-calorie vegetables rich in vitamins, minerals and antioxidants, the combination is colorful and tasty. Eating these veggies is a win-win for us.  I’m not a fan of over-cooked cabbage and I’ve never, ever, been won over by sauerkraut, … Read more

Kidney Bean Salad

kidney bean salad

  I grew up with this kidney bean salad; it was especially refreshing in the summer, but it works well as a winter salad as well. For this recipe, you’ll need kidney beans, onions, celery,vinegar, sugar, and a mayonnaise-based dressing. Mix it up a few hours or a day before to allow the flavor to seep through the beans. Be sure to drain the kidney beans as the recipe suggests! This recipe can also be … Read more

Balsamic Glazed Carrots

glazed carrots

The Carrots These balsamic glazed carrots will become a regular at my house. I tried them for the first time this past week, and they are a keeper. Let me tell you one thing about the recipe: when it says to simmer until syrupy and then drizzle over the carrots, then serve immediately, that’s what you want to do. The Glaze Don’t let the glaze sit in a kettle all by its lonesome, even if … Read more