Fluffy Scrambled Eggs

I'm always asked, "How do you get your scrambled eggs so fluffy?" My husband's Aunt Evelyn taught me the secret. It's so simple you won't believe it. Do you put milk in your scrambled eggs? Well, STOP! Try adding a little bit of water. Yes, water (about a half teaspoon per egg). That's it--fluffy scrambled eggs every time!

Oh, and be sure not to cook them too fast. Start out at medium high, but quickly lower temperature to medium and continue to scramble. If you cook them too fast they get dried out and hard. When the eggs are almost done, I usually remove them from the burner and let them finish cooking in the heat from the pan.

Poppy Seed Salad and Dressing

Panera has the best Strawberry Poppy Seed Salad. I went a few weeks ago and couldn't wait to order one. Well, it has been taken off the menu--they only offer it during the summer. Man, what a bummer! I really wanted a salad with poppy seed dressing. Then I remembered I had a great recipe for Poppy Seed Salad and Dressing. I hate when I have those "senior moments", duh! Don't you forget to try this recipe!

Poppy Seed Salad and Dressing

Dressing:

3/4 cup white sugar

1 teaspoon salt

1 teaspoon dried mustard

1/3 cup apple cider vinegar

1 cup vegetable oil

1 1/2 teaspoons poppy seeds

Put sugar, salt, mustard and vinegar in a small pot. Cook over medium heat until sugar dissolves. (It does not need to come to a boil.) Put this mixture in a blender. Add the oil slowly and blend. Add poppy seeds and blend.

Salad:

Green leaf lettuce (I use Romain because it's my favorite lettuce)

Bacon bits (I cook my bacon and crumble it up)

Marinated broiled chicken (I marinate in soy sauce and broil0

Toasted sliced almonds (I coat pan with spray or butter and broil)

Shredded mozzarella cheese (I use packaged cheese not fresh)

Chopped green onion

I always set out all the salad ingredients (buffet style) and let everyone make their own salad. The dressing gets thicker as it cools. I like it warm or cold. You can store leftover dressing in the refrigerator. As a matter of fact, I enjoyed the poppy seed dressing all week on my salads.

Aunt Ruth's Savory Rice

Now I know I'm no Paula Deen, but I do have a much better Savory Rice recipe than the one I posted yesterday that came from Paula's cookbook--and it takes less time to make. My Aunt Ruth use to make this dish when we'd come visit her. She shared this recipe with me when I was a young girl and that was a long, long time ago. Now don't wait too long to make this. It is great with the Chicken Poupon Dijon, Nana's Grilled Chicken, Baked Ham--the list goes on.

Aunt Ruth's Savory Rice

1/2 stick butter

1 small onion chopped

1 small can mushrooms

1 can beef consomme soup

3/4 can of water

1 cup Uncle Ben's Converted Rice

In a medium pot, melt butter and saute the onions. Add the drained mushrooms and saute a couple of minutes more. Add the soup and using the soup can to measure the water, add the water. Let this come to a boil. Add the rice and let it come to a boil again. Then cover the pot, turn to burner to low and cook for 20 minutes. Don't peek! After 20 minutes, remove from burner and mix lightly, cover and let it sit for a few minutes before serving.

Savory Rice

I got this recipe from a fellow teacher. I had gone to her house to give her a baby gift and I could smell something great cooking. She said it was Savory Rice, a recipe she got from her Paula Deen cookbook. Needless to say, she gave me the recipe and here it is.

Savory Rice

1 cup chopped onion

1 stick of butter (I used 1/2, one stick is too much! Paula, what are you thinking?)

1 can of beef broth soup

1 can of French onion soup

1 can mushrooms (4 1/2 oz)

1 cup uncooked rice

Preheat oven to 350. Saute onion in butter. Add mushrooms. Stir in beef broth, onion soup and uncooked rice. Mix together and put in a casserole dish. Bake 1 hour until done. Stir rice before serving.

Nancee's Decorator White Icing

I actually did make my husband a cake for his birthday, too. I really made it for the grandkids who came over the next night to celebrate his birthday. I always use Duncan Hines cake mixes because they are so moist. Now I'm not a professional cake decorator, but I do love to piddle around and pretend to know how to decorate a cake. But you have to have a good icing and I have the perfect recipe for you to use for your next decorated cake. My daughter-in-law informed me that this is a buttercream icing recipe. I didn't know--it doesn't have any butter in it! :-)
Well, either way, it is a great icing for your next special cake.

Nancee's Decorator White Icing

1 box powdered sugar (1 lb)

1/3 cup Crisco shortening

1/4 cup water

1/2 teaspoon vanilla

dash of salt

Put all ingredients in a large bowl. Beat at low speed 8 - 10 minutes. I beat it 4 - 5 minutes at high speed. You may also need to add a little bit more water if the icing is too thick. Add food coloring for desired colors.

Strawberry Banana Diet Delight

Last week was my husband Larry's birthday. Since he's a diabetic, I made him a special birthday treat. Strawberry Banana Diet Delight--it's his favorite. It's like a banana pudding with strawberries and of course made with nutra-sweet and low fat ingredients. We put a candle in the middle, sang "Happy Birthday", and he made a wish--although I thought he was praying, it took him so long. As a matter of fact McKinley blew out his candle and I had to go get the matches and relight it and Larry never knew it happened. That must have been some wish!

Strawberry Banana Diet Delight

1 small package of nutra-sweet strawberry jello

2 - 3 cups frozen strawberries (you can use fresh strawberries if they're in season)

3 -4 Tablespoons of water

2 packages nutra-sweet instant vanilla pudding

3 cups low fat or skim milk

1 cup light sour cream

1 small cool whip (8 0z)

1 box low fat vanilla wafers

2 large bananas, sliced

Put strawberries in a small bowl. If the strawberries are whole, slice them. Add the jello and water. Gently mix together and set aside. (If your strawberries are packed in juice or syrup, do not add the water.)

In a large bowl mix the pudding and the 3 cups of milk (I used a whisk) and beat for about 2 minutes until thickened.

Add the light sour cream and the Cool Whip and mix well.

Using half the ingredients (except the banana, you use all), layer vanilla wafers, pudding, strawberries and bananas. Do another layer of vanilla wafers, pudding and strawberries. I also crumble vanilla wafers on top.

**This is delicious and you really can't tell this is a diet dessert.

Chicken Pasta Salad

Yesterday, I needed something quick and easy--I just didn't feel like doing a lot of cooking. I had a craving for something with pasta, so I decided to try this chicken pasta salad since I had all the ingredients on hand. I had been wanting to make it for several months and I'm glad I did. I really liked it! It satisfied my pasta cravings although next time ( and I will make this again) I plan to double the chicken. By the way, my sweet granddaughter, McKinley (the one who loves my grits), she loved it. As a matter of fact, she ate 3 helpings!

Chicken Pasta Salad

1 (16oz) package of Rainbow Rotini Pasta (multi-colored,veggie pasta)

2 boneless chicken breasts

1 Tablespoon olive oil

1 Tablespoon soy sauce

1 small tomato (diced)

1/4 cup bell pepper (chopped)

1 package Ranch dressing (mix as directed)

Cook pasta as directed, drain, and rinse with cold water. Dice chicken breasts and cook in olive oil and soy sauce until well done.

In a large bowl put drained kidney beans, tomatoes, bell pepper, pasta, and chicken. Toss together. Add ranch dressing to desired consistency. Mix together and chill in refrigerator.

Crock Pot Dessert

Here's another crock pot recipe. It's actually a dessert. I didn't know you could do dessert in a crock pot. Did you? Well, I tried it and I liked it! It was so easy and it was delicious. It would be a great dish for a covered dish supper or a family reunion, too. I made it with cherry pie filling. My family enjoyed it. I think next time I make it, I will add some fresh blueberries to the pie filling. That sounds yummy to me. The recipe also says you can use apple pie filling. I think any of your favorite pie fillings would be delicious.

Crockpot Dessert

1 can of cherry or apple pie filling

1 box yellow cake mix (I used Duncan Hines)

1/2 cup butter melted

1/2 cup nuts (optional) (I used pecans)

Pour pie filling into the crock pot. Combine dry cake mix and butter and mix together until crumbly. Sprinkle cake mixture over pie filling. Sprinkle nuts on top. Cover with lid and cook on low for about 3 hours.

**This is great served with ice cream!

Chocolate Button Cookies

Several years ago, my friend brought these cookies to a covered dish dinner. I went crazy over them. Not only did they look delicious (I love Nonpareils), they were delicious! I've made them many times since she gave me the recipe. I hope you like them as much as I do. These make great treats to bring to a friend or neighbor.

Chocolate Button Cookies

1 1/2 cups white sugar
1/4 cup butter, melted

1 teaspoon vanilla

3 oz. unsweetened chocolate, melted

3 eggs, beaten

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 (8oz) bag of Nonpareils Real Chocolate Candy

powdered sugar

In a large bowl mix and blend together the sugar, butter, vanilla, and unsweetened chocolate. Add the 3 beaten eggs and stir well. Stir in the flour, baking soda, and salt. Mix well.

Chill dough at least 1/2 hour. Make 1 inch balls and roll in powdered sugar. Place 2 inches apart on an ungreased cookie pan. Bake at 350 for 12 minutes or until edges are set. Remove from pan and press a "Nonpareil "candy in the middle of each cookie. Makes about 4 dozen cookies.

**The Nonpareil candy can be found in packages above the candy bars or in bulk food bins at your grocery store. I found them at Walgreens and Rite-Aid in the candy section.

Chicken Poupon Dijon

I almost forgot about this chicken recipe. It is so easy and so delicious--a great dish to serve when you have company for dinner. Chicken Poupon Dijon!
Sounds fancy, doesn't it? Don't let the name scare you.

Chicken Poupon Dijon

6-8 boneless chicken breasts

Grey Poupon Dijon Mustard

Italian Style Bread Crumbs

1/2 stick (4 Tablespoons) butter, melted

Preheat oven to 350. Cover cookie sheet with foil and spray with Pam or other cooking spray. Coat chicken with mustard, roll in bread crumbs, and place on cookie sheet. Bake 45 minutes at 350. Then pour melted butter on top of each piece of chicken and bake for 15 minutes more.