Wednesday, June 15, 2016

Bacon Egg Salad

18 hard boiled eggs
2 tbsp drained pickle relish (I used dill but you can also use sweet)
1 tbsp minced garlic
1/3 cup mustard
1 cup mayo (I used fat free)
Minced onions, salt, pepper & powdered garlic - Sprinkle to liking
2 cups oven cooked bacon - crisp & crumbled

Put the eggs & all the egg mix ingredients in a large bowl & mix with fork.  Mash & break up the eggs as you go.  When all combined & there are no large chunks- refrigerate until ready to serve.  Add to croissants (toasted or untoasted) when serving.

I cut this recipe in a third since I’m living solo.  You don’t have to eat this on croissants, although, hello, croissants are awesome! You can enjoy this on toast, a bun or like I did, which was all by itself.  Great flavor and a good protein breakfast.  

Tuesday, June 14, 2016

S’mores Fluff/Dip

1 C. marshmallow crème
1 C. chocolate pudding
8 oz. tub Cool Whip
½ C. mini chocolate chips or chopped Hershey’s bars
½ C. mini marshmallows
1 pack graham crackers

With an electric mixer, beat crème and pudding until smooth.  Fold in cool whip, chocolate chips and marshmallows.  Store in fridge until ready to serve with graham crackers. 

You can do this as a dessert or a dip.  My sister made it as a dessert by crushing up the pack of graham crackers and mixing it in.  Or you can dip the graham crackers into it. Either way, if you like s’mores at all, this is delicious! 

Thursday, June 2, 2016

Amish Broccoli Salad

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayo
1 cup sour cream
½ cup sugar
½ tsp. salt
½ pound bacon, fried and crumbled
1 cup shredded cheddar cheese

Mix mayo, sour cream, sugar and salt.  

Add the rest of the ingredients and stir well.  Chill one hour before serving.