24 large Eggs plus 1 large Egg White 3 tablespoons Best Foods® Mayonaise
2 tablespoons Thousand Island Salad Dressing
1 tablespoon Kraft® Mustard
1 tablespoon Sweet Pickle Relish
3 teaspoons Parmesan Cheese
2 teaspoons Salt
1 teaspoon Garlic Powder
1 teaspoon Hickory Smoke Salt 1 teaspoon Chili Powder
1 teaspoon Malt Vinegar Paprika, to taste
Hard boil 24 eggs in water with 1 teaspoon Salt. Drain and discard water, then rinse eggs in cold water. Remove eggshells, then rinse again in cold water. Slice each egg length-wise, cutting off top third of the egg. Remove yolk from the larger portion of the egg and set eggwhites aside. Put top third of eggs and bottom half yolk into a large bowl. Slice yolks and egg tops into small chunks, or mash with tines of a fork. Stir in all ingredients listed above, except for the Paprika. Combine all ingredients to form a thick paste.
Spoon paste into yolk space of eggwhites set aside earlier. Sprinkle Paprika over eggs, salt or pepper to taste. May heat slightly before serving. Serve warm or cold.
(NOTE: Any remaining egg paste can be used to make egg salad sandwiches.)
A dear friend of mine had three rambunctious boys and an equally active daughter that I would care for every so often when she had no baby-sitter. I was not above bribing them when movies, games and toys began to bore them. I created this recipe as an extra-special treat that was as good for them as it was tasty. The problem with these muffins is that if there are more available, you (or the kids) want to continue eating them until they’re all gone.
1½ cups Granny Smith® Apples, skinned, cored and diced
1½ cups fresh Bing Cherries, pitted and diced
2½ cups sifted Flour
¼ cup Country Crock® tub Butter
2 tablespoons Cinnamon-Sugar
½ cup Lowfat or Nonfat Milk
2 tablespoons Baking Powder
4 large Egg Whites
1¼ cups Brown Sugar
1 teaspoon Dark Cane Syrup
In a large bowl, blend together the Flour, Cinnamon-Sugar, Baking Powder, Brown Sugar, Butter, Egg Whites, Milk and Syrup.
Stir to combine all ingredients to a thick, batter-like texture. Fold in diced Apples and Cherries, mixing them thoroughly into the mixture. Spoon mixture into paper-lined cupcake or muffin pan, filling each cup ⅔ full. Bake at 400° for 25-30 minutes. Serve warm or cold, with or without butter spread.
I have to be honest, I didn’t come up with this recipe by myself. A lady-friend and I were trying to come up with a bedtime snack to eat while watching T.V. while waiting for sleep to overtake us. I thought up the basic recipe from one I learned while in the Air Force. My lady-friend came up with a few other suggestions. Some we used, some we rejected. The idea of putting Ginseng into the mixture came from my taste for Ginseng Tea. You can get Ginseng capsules in nearly any health food store. I personally favor the Korean Ginseng over the other varieties available.
3½ cups sifted Flour
4 oz. Ginseng Powder
1 tablespoon Baking Powder
2 teaspoons Ginger
2 teaspoons Cinnamon
2 tablespoons Brown Sugar
1¾ cups Lowfat or Nonfat Milk
6 oz. Semi-Sweet Chocolate Chips
4 oz. Country Crock® tub Butter
4 large Egg Whites, lightly beaten ⅔ cup Honey
2 oz. Apple Cider
If you get your Ginseng in capsule form, empty about 32 capsules into a large mixing bowl. This should be close to 4 oz. of powdered Ginseng. Mix in the Flour, Baking Powder, Ginger, Cinnamon and Brown Sugar. In a double-boiler, mix together the Chocolate Chips, Butter and Honey. Heat them until they combine together in a thick syrup. To the powder mixture, stir in the Milk, Egg Whites, Apple Cider and heated syrup. Mix until well blended. Pour into a paper-lined or well greased muffin tin and bake in a preheated oven at 400° for 20-25 minutes or until muffins spring back to the touch. (Sticking a toothpick into the center of the muffin, it should come back out clean.) Allow them to cool about two minutes, then serve warm, topped with butter. Eat away with someone you love.
Every time I would make these cupcakes, they’d seem to just disappear without any apparent help. I lived alone and I’d swear that I didn’t eat them all. So I figured that the story a friend of mine once told me must be true. You see, refrigerators are strange places… . There’s a Black Hole in each and every one of them! You put something in the refrigerator and then next thing you know, it’s gone. “The Black Hole ate it up!” And for some strange reason, the more people there are in the home, the more that Black Hole eats!!
Cupcakes
2 cups Brown Sugar, packed
1½ cups Lowfat or Nonfat Milk
1 cup Flour
1 cup Sprite® Soda Pop
¾ cup Hershey’s® Hot Chocolate Mix
½ cup Country Crock® tub Butter
3 large Egg Whites
1½ teaspoons Baking Powder
1½ teaspoons Baking Soda
1 teaspoon Vanilla Extract
Icing
3 cups Confectioner’s Sugar
2 cups Hershey’s® Hot Chocolate Mix
1½ cups Country Crock® tub Butter
½ cup Lowfat or Nonfat Milk
Cupcakes: Open the soda pop a couple hours ahead of time to let it go flat. In a large bowl, mix together the Brown Sugar, Flour, Baking Powder and Baking Soda. Add in the Milk, Sprite® Soda and Butter. Stir until batter is creamy and smooth. In another bowl, mix together the Hot Chocolate Mix, Egg Whites and the Vanilla Extract. Mix until this group is creamy and smooth, also.
Frosting: Mix together the Butter, Milk, Sugar and Hot Chocolate mix. Stir together ingredients until they are thick and smooth. Set aside until cupcakes are ready to frost.
Cooking: Preheat the oven to 350°. Line a muffin tin with cupcake liners. Pour cupcake batter into each liner ¾ full. Spoon 1 tablespoon of Chocolate mixture into each liner and using a swizzle stick, swirl the mixture into the batter. Bake for 20 to 25 minutes, or until cupcakes spring back when touched. Remove muffin tin and cupcakes from the oven and let cool on a cooling rack. When cool to the touch, frost with chocolate icing. Then eat all that you want before the “Black Hole” gets them.
I really like strawberries! Always have—always will. A lady friend I used to see a lot had a presence that exuded strawberry. She wore strawberry perfume, strawberry earrings, strawberry incense in her home, strawberry knick-knacks, strawberry everything! But she couldn’t cook worth beans. I altered another recipe to come up with this one for her. Talk about someone being in seventh heaven… !
4 cups fresh Strawberries
3 cups sifted Flour
2 large Egg Whites
1 cup Granulated Sugar
1 cup Brown Sugar
1 cup Country Crock® tub Butter
½ cup cold Water
½ cup Lowfat or Nonfat Milk
1 tablespoon light Corn Syrup
1 tablespoon Vanilla Extract
Cool Whip® Whipped Cream Topping
Betty Crocker’s® White (Vanilla) Frosting
Filling: Remove green crowns from the strawberries then slice them in half. Place them in a large mixing bowl, add the Granulated Sugar and Corn Syrup. Stir to disperse sugar and syrup throughout the mixture. Refrigerate until ready to use.