Delicious Egg Salad for Sandwiches

I found this recipe on www.allrecipe.com and it was rated with 4 1/2 stars! It turned out great, so if you don't have a favorite egg salad try this one!!

Egg Salad Sandwiches
from allrecipes.com

8 eggs, hard boiled
1/2 cup mayonaise
1 tsp prepared yellow mustard (we added a little bit more!)
1/4 cup chopped green onion
salt and pepper to taste
1/4 tsp paprika

Chop your hard boiled eggs and place in a bowl. Stir in mayonaise and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite bread or crackers!

Creamy Southwestern Sidedish

My mom got this recipe from a friend. It is super easy without sacrificing any flavor.

2 cans Southwestern Style Corn
2 cups Cheddar Cheese
1 cup Mayo
1 cup Chopped Green Pepper
1 can Black Beans
1 Bag Chili Cheese Chips, crushed

Mix all ingredients, but don't put chips in until right before serving (they will get soggy). If you have the time, the flavor is better if you refrigerate the dish (minus chips) for an hour or so before serving. You can definitely play with this recipe a bit by adding some fresh tomatoes, onions, olives, etc. if desired. Alternate idea: I wanted to revive this on day 3, so, using a skillet, I cooked some of this on a flour tortilla with cheese---it was just as good as day one!

Chocolate Bundt Cake

I was surprised this wasn't added yet, because it is a favorite among lots of people!! If you haven't tried it yet you should!!

Chocolate Bundt Cake

1 Chocolate Cake mix
1 small box instant chocolate pudding
1 cup sour cream
1/2 cup warm water
1/2 cup oil
3 eggs
1 cup chocolate chips

Mix all ingredients except Chocolate Chips, mix well. Add chocolate chips. Bake in greased and floured bundt cake pan. Bake 350 degrees for 45-50 minutes.
Cool slightly and remove from pan. Dust with powdered sugar!

The Best Lemon Bars

This was my first attempt at lemon bars, and I thought they turned out great. I got the recipe from allrecipes.com. It has a 4 1/2 star rating out of 246 reviews--tried and true!

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 1/2 tsp. salt
  
• 4 eggs
• 1 1/2 cups white sugar
• 5 tbsp. all-purpose flour
• 2/3 c. lemon juice

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar and salt. Press into the bottom of an 9x13 inch pan (I sprayed with Pam). Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. And, of course, I sprinkled the top with some powdered sugar.

Homemade Oreos

I got this recipe from Real Mom's Kitchen. Love all her recipes. She shared this and they looked so easy Travis and I made them for FHE on Monday. Really easy, and really good!

Cookies:
2 boxes of devil food cake mix
4 egss
2/3 cup of oil
Mix all together. Will be pretty thick. Drop by cookie scoop (small one, you'll want them pretty small) onto cookie sheet and flatten slightly. Bake 350 for 9-10 minutes. Remove from oven. Cool and frost.
Frosting:
4 ounces cream cheese
1 T butter
1 tsp vanilla
2 cups powdered sugar
Mix together until smooth

Chocolate Mousse

This is so yummy, there wasn't any left to take a picture!! This is great for cream puff filling, topping for angel food cake, or just with your favorite chocolate cake and strawberries!!

Just try it and you wont be disappointed!!

____________________________

Chocolate Mousse

(from a Hersheys cookbook)

1 tsp unflavored gelatin

1 tbsp cold water

2 tbsp boiling water

1/2 cup sugar

1/4 cup cocoa powder

1 cup (1/2 pint) cold whipping cream

1 tsp vanilla extract

________________________

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together sugar and cocoa in mixer; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes.

Tortilla Pizzas

We had these at a friends house and they were so yummy and the kids got to make there own!

Something easy and fun to do with the kids or a truly simple meal!!

Tortilla Pizzas

wheat tortillas
pizza sauce
mozzarella cheese, shredded
favorite pizza toppings: olives, pepperoni, pineapple, ham, mushrooms, peppers, etc.!!!

Preheat oven to 425. Place tortillas on cookie sheets and have the kids help! Place sauce down on tortilla, add cheese and then favorite toppings!
Bake in oven for 10 minutes and you are done!!

Roasted Vegetables

This recipe is very flexible--I just used the veggies I had on hand. Also, I just guesstimated on the amounts of the vegetables I used (based on what I thought the family would eat). So, first, I'll tell you what I did, then below I've typed the recipe straight as it was written in the magazine.

I used:
potatoes
onions
carrots
celery

Cut up into bite sized pieces and put into a mixing bowl. Then, I tossed 3 tbsp. of olive oil and 4 to 5 smashed cloves of garlic, along with some coarse salt and ground pepper. With the oven at 450 degrees, I baked the veggies for about 40 minutes (the cookie sheet I did cover w/foil).

Here is the recipe as written in the Everyday Food magazine:

2lbs. butternut squash (about 1 medium) seeded, peeled, and cut up
2 lbs. red new potatoes (12 to 14), well scrubbed and quartered
1 lb. medium red onions (about 2 to 3) peeled and quartered
1 lb. carrots (6 to 8), halved lengthwise, if thick, and cut into 1 1/2 inch lengths
4 to 6 cloves garlic, peeled and smashed
3 tbsp. olive oil
coarse salt and pepper

Preheat oven to 450 degrees. Divide veggies and garlic btwn 2 rimmed baking sheets (lined w/parchment, if desired, for easy clean up); dividing evenly, toss with oil, 2 tsp. coarse salt, and 1/4 tsp. pepper. Roast until veggies are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)