I think it was about a year ago that I first had this dish. Whenever we come up north to visit my husband’s family, we always joke that we’re going to the resort, or the bed and breakfast, or some other vacation get-away. From the moment we turn down the half-mile of tree-covered road ~ sometimes snow-covered, dripping with fresh rain, or painted with golden rays of sun ~ it’s like we’re entering a separate little universe, where the pace is slower, even in the midst of large family gatherings with boisterous noise and fun.
Often, we get the call or email before we arrive to put in requests for favorite meals or snacks. This week, before the whole crew arrived, I literally jumped for joy when I saw the makings of this breakfast dish! Admittedly it is fairly time-intensive, but oh, so worth it! Thanks, Mom!!
6 hard-boiled eggs
1/4 cup butter, melted
1/2 teaspoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard
1 2.5oz can deviled or “potted” ham
3 tablespoons finely chopped chives
6 English muffins or toast points, toasted
Roma tomato slices
parsley and/or basil
6 tablespoons butter or margarine
6 tablespoons flour
3 cups milk
1 teaspoon chicken bouillon granules
1/4 teaspoon dried dill
- Peel and cut the hard-boiled eggs in half. Remove yolks and mix with melted butter, vinegar, sugar, mustard, ham and chives. Blend until smooth.
- Stuff the yolk mixture into the whites as for deviled eggs. Arranged on a greased pie plate. (Note: Eggs can be covered tightly and refrigerated overnight at this point).
- For Sauce: Melt the butter in a saucepan. Whisk in the flour to form a paste, and cook for 1 to 2 minutes. Slowly whisk in the milk and bouillon granules.
- Cook over low heat until bubbly and thick. Stir in the dill.
- Heat stuffed eggs in a preheated oven at 350 degrees for 10 minutes.
- Toast muffin halves. Place a tablespoon or so of sauce on the muffin. Place an egg half on sauce, then top it with more sauce. Garnish with tomato slices and/or parsley or basil.
Makes 6 servings
This recipe comes from the Wake Up & Smell the Coffeecookbook. This recipe in particular is from the Morningside Bed & Breakfast in Frankfort, MI.
So tonight I recorded my first official gain. I’m certainly not thrilled about it, but I also expected it. I guess that my 2.8lb loss last week makes the one pound gain a little less disheartening. I think the most frustrating part is that I’d started out doing really well last week. Enjoying our amazingly beautiful days I went for 2 walks a day for 2 days, plus enjoyed a couple of outdoor runs.
I think all that exercise made me a little cocky. I started getting a little lax about my food choices. It also didn’t help that for some odd reason I decided to whip up a batch of saltine cracker toffee. It’s definitely a yummy treat, but certainly not core!!
So, I’m back on track this week. It helps that my 5k Turkey Trot is only 2 weeks away, and I know that next week will be a little weird since I’ll be heading to Texas. Now, I if I can nip this headcold in the bud, I’ll be all set for a great weigh-in next Tuesday!
So I’ve had plent of grape salad this summer, and just last week having dinner with friends we haven’t seen in far too long, I was introduced to a new delicious dessert. Sadly, I don’t think I can find anything remotely healthy about this divine dish (well maybe the cool whip and cream cheese could be considered a valid source of calcium?), yet it’s too scrumptious not to share! On the plus side, this is fairly decadent, so indulging too often isn’t as likely.
- 24 Nutter Butter sandwich cookies
- 5 tablespoons butter or margarine, melted
- 8oz cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 tablespoon vanilla
- 8oz Cool Whip, thawed and divided
- To make crust, crush the cookies in a plastic bag with a rolling pin, or use a food processor. Combine with the melted butter and press into the bottom and sides of a 9-inch pie plate or square pan.
- For the filling, mix the cream cheese, peanut butter, sugar, and vanilla with an electric mixer until ingredients are well blended and evenly moist.
- Gently stir in 1 1/2 cups Cool Whip.
- Spoon filling into crust.
- Top with remaining whipped topping and garnish with extra cookies if desired.
- Freeze 4 hours or overnight until firm.
- Let stand 1/2 hour or until pie can be cut.
- For an added treat, drizzle plates with chocolate just before serving.
I found that the crust was a little dry, so next time I might use fewer cookies or more (yikes!) butter. I’ve also read that baking the crust for 8-10 minutes at 375 helps it set as well). Feel free to substitute Nutter Butters for an Oreo crust if you’d like. And it might be tasty to top with a few pieces of crumbled toffee bar instead of cookies…
One of my all time favorite summer recipes is Grape Salad. This quick and easy dish can be served as a refreshing sweet side dish or take the place of a dessert. Enjoy!
2lbs seedless green grapes
2lbs seedless red grapes
8oz cream cheese (softened)
8oz sour cream
1/2 cup sugar
1 teaspoon vanilla
1 cup brown sugar
1 cup pecans (chopped)
Stem and wash all grapes, then lay them in a single layer on a towel to dry.
In a separate bowl combine cream cheese, sour cream, sugar and vanilla and combine until well blended.
Pour dry grapes into a 9×13 pan and arrange to make a “flat” top surface.
Top grapes with cream cheese mixture.
Sprinkle the brown sugar over the cream cheese mixture, and top with the chopped pecans.
Chill for at least 2-3 hours before serving, best if chilled overnight.
I imagine the cream cheese mixture could also be served as a fruit dip for various cut fruits, but I haven’t tried that yet. Hope you enjoy this as much as I have! 🙂
My creative activity find as of late is spin art. I’ve been scoping out garage sales and resale stores for an inexpensive salad spinner to take advantage of this great activity. What fun have you enjoyed?