Mandie's Dinner Diner

April 5, 2012

Use up those Leftover Easter Eggs

Filed under: Eggs and Vegetarian Main Courses, Leftovers, Poultry, WIC friendly — ruralmomof3 @ 7:00 am

As I look in the fridge at the nearly 2 dozen of boiled eggs and smell that funky smell they leave, I am reminded that I need to get them used up.  Some people like to  just eat them as they are with a little salt and pepper, but I like to make stuff with them.

Here are some ideas:

  • A salad with dark greens,  red tomato, purple onion, and a sliced boiled egg with your favorite dressing on top.
  • Egg salad sandwich  Recipe – use about 2 boiled eggs per person.  Remove the shell and rinse.  Smash the eggs with a fork or chop them well.  Combine this with a little salt and pepper and start with about a teaspoon of mayonnaise per person and a drop of mustard (optional).  Mix well and add more mayo until you get the consistency you like- some people like a litttle mayo and some like a lot.  Spread on bread and top with a little lettuce.  You could also add a little bacon or bacon bits or ham to this but warn those who eat it so they don’t mistake the meat for egg shell chunks (lol)
  • Deviled eggs–  if your eggs peel easily (to have them peel easily, you need to use eggs that are at least a couple weeks old from the store or a month old if they were fresh from the farm).            Recipe- Carefully peel and rinse your eggs.  Carefully slice them in half the long way.  Pushing up from the outside slightly you can easily “pop” the yolk out with a teaspoon.  Put the yolks in a small bowl and lay the empty whites on a platter.  Mash the yolks with a fork and add about one teaspoon mayonnaise for every 3-4 eggs.  Add a dash of salt and pepper and a dot of mustard.  Mix well.  If you want a creamier consistency add a little more mayo until you like it.  Refill the whites with the creamy yolk mixture (I use my small cookie scoop, some use a frosting decorator thingy, and some just use a teaspoon and their finger).  If you want to dress them up, sprinkle with Paprika or pepper.
  • Creamed eggs on toast.     Recipe- Make a thin to medium white sauce (basic recipe found in most cookbooks and on the side of most corn starch containers).  Once thickened, turn to simmer and stir in several sliced boiled eggs and some salt and pepper.  Serve on toast.  To dress this one up a little or make it a more substantial meal, you can also stir in some leftover chopped ham or lay a thin slice of ham on the toast before spooning the creamed eggs on top.  Can also be sprinkled with some shredded cheese.  This is my favorite use of boiled eggs!!
  • Boiled eggs can also be added to chicken or tuna salad to stretch the meat a little further.
  • Boiled egg yolk is sometimes used as a thickener in homemade salad dressing too.
  • Hot Chicken Salad (can use ham instead if you like)- it uses boiled eggs.  The one I have tried is:  1 cup chopped chicken, turkey, or ham.  Heated on low with 1 Tbl butter, 1 Tbl water.  When heated through, add dash of salt, pepper, and celery salt.  Stir in 1 Tbl lemon juice, 1/3 c. mayonnaise, 2 chopped boiled eggs and 1/2 c diced celery.  Serve on biscuits.  I found this to be a little thick- if it is for you too, a cream sauce can be added to it or some cream of chicken or celery soup.
  • I had a recipe for a Chicken and Boiled Egg loaf (like meatloaf) but can’t find it right now.  It was very similar to the chicken salad recipe above but baked in a loaf pan and served like meatloaf.  You can play around with that idea and see what you can come up with!
  • Noodle Dish Dressing

3-4 boiled, diced eggs

1 small onion diced

3-4 Tbl sour cream

1 Tbl water

1-2 Tbl vinegar

pinch salt

Combine all ingredients well and serve on top of hot egg noodles.

  • I have a Favorite Potato Salad recipe that’s a little different.  It is a little more complicated than some but I think it’s worth the effort.

In a small saucepan, bring to boil:

1/4 c. vinegar

1/4 c. water

1/4 c. sugar

1/4 tsp salt

1 tsp mustard

dash pepper

1 Tbl diced onion

In a separate bowl, beat the boogers out of

2 raw eggs.

Reduce the heat of your saucepan mixture and while stirring with a wisk, slowly pour in beaten eggs.  Cook until thickened, stirring constantly.

Beat in 1 c. salad dressing (I prefer Hellman’s mayonnaise) and remove from heat.

Pour this dressing over:

2 chopped boiled eggs,

4 c. cubed and cooked potatoes (I prefer to use potatoes that are still warm)

1/2 c. diced cucumber or celery (I prefer the cucumber)

Toss to coat.  Serve warm or chilled.

  • Macaroni Salad -The following ingredients are my favorite combination for macaroni salad.  I do not have amounts listed because I don’t measure this one.  Combine the ingredients using the amounts  you have available and use enough salad dressing (Hellman’s is my first choice) to make a creamy salad.  Refrigerate (may add more salad dressing at time of serving)

Cold cooked Macaroni noodles

Thawed Frozen Peas

Diced Ham

Boiled Eggs, chopped

Cubed chedder cheese

Green onion or sweet onion- chopped

Salt and Pepper

Celery seed or dill weed (optional)

  • Our local rural electric cooperative magazine has a recipe section and I found a very simple recipe called 1930’s Depression Casserole.  Instead of boring you with the minute details, I’ll give you the simple version.

peeled and boiled potatoes

peeled and boiled eggs

saltine crackers (soda crackers)- crushed

medium white sauce (well salted and peppered)

Basically all it is is layering the sliced potatoes, sliced eggs, and sauce in a buttered casserole and topping it with crushed crackers.  Bake in a slow oven until heated through.  I can only imagine this tasting even better with some cheese in it or a little ham but since it is a depression recipe, these were probably hard to come by back then.

These recipes were previously posted on my other blog, www.   but have been reformatted here.


November 29, 2010

Egg Nog

Filed under: Beverages and Drinks, Eggs and Vegetarian Main Courses, WIC friendly — ruralmomof3 @ 3:58 pm

This is the recipe my mom taught to me from “the old school”- back when raw eggs were not a concern.  If you do not consume raw eggs, simply follow this recipe exactly and then cook the egg nog on low, stirring constantly until it almost reaches the boiling point.  You can serve it warm or cold.

The recipe:

3 eggs

1/2 tsp salt

3 heaping Tbl sugar

1 1/2 tsp vanilla

4 c. milk (approximately)

3 shakes of nutmeg (optional)

Crack fresh eggs into blender.  Blend on high until frothy.  Add sugar, salt, vanilla, and blend until frothy again.  Add enough milk to fill to the top line of the blender.  Blend for 2 min. on high.  Add nutmeg and give it a quick blend to incorporate or sprinkle on top after it’s been poured into glasses.  Serves 4-6

September 11, 2010


Filed under: Breakfast, Snacks and Appetizers, WIC friendly — ruralmomof3 @ 3:54 pm

The other day a friend of mine referred to herself as a former “granola cruncher”, referring to her former self as a “nutrition freak” and her current self of single mom to 5 who is now going back to school to be a nurse and tells her kids to be thankful for the Campbells Soup Company because that’s all she’s got time for these days and she knows it won’t kill them! Here’s to you Miss Black! My favorite granola recipe! Don’t get me wrong, most days I don’t have time to crunch any homemade granola either but sometimes the fancy strikes me and this is the one I enjoy the most!

Granola Recipe:

7 c. old-fashioned oats
1 c. wheat germ
1 c. powdered milk
1 c. whole wheat flour
1 c. brown sugar
3/4 c. honey
3/4 c. oil

Combine all the dry ingredients in a large bowl and add any of the following by the handful:

  • sunflower seeds,
  • sesame seeds,
  • almonds,
  • coconut.

Combine the honey and oil in a blender until whipped together really well and pour over the dry ingredients. Fold everything to give it all a good coating of the liquid. Spread out onto a couple of cookie sheets and bake at 250^ for 30 min. Bring it out of the oven and sprinkle a hanful or two (if you want to) of

  • chopped dates (the ones coated in oat flour are best)
  • or raisins

Cool completely and store in an airtight container. Eat dry “on the go” or enjoy with some milk poured over. Keep in mind that granola is a high calorie food and the traditional 1 cup serving of cold cereal actually is 2 servings of granola. Don’t worry though- 1/2 c. of granola will keep you going just as long as 1cup of traditional cold cereal. If you need more of a protein kick (like I do) you can add 1/2 -3/4 c melted peanut butter to the honey, oil combo in the blender.



God is good- all the time. . . . 40.gif

April 23, 2010

Leftover Cereal Muffins

Filed under: Bread, Leftovers, WIC friendly — ruralmomof3 @ 6:25 pm
Do you ever have just a little bit of oatmeal, cream of wheat, or cocoa wheats leftover after breakfast? One thing you can do with it is add it to your favorite pancake batter tomorrow or you can make these simple muffins. Let me warn you ahead of time- this is a VERY basic recipe. You really will need to add something yummy to it to make them tasty. Without additions, this recipe will taste simple like dinner rolls or biscuits. I’ll give you some tasty addition suggestions at the end.

The Recipe:

1 c. cooked leftover cereal (oatmeal, farina, etc)
1/2 c. milk
1 egg
2 Tbl melted butter
1 1/2 c. flour
1/2 tsp salt
2 tsp sugar (or more)
1 1/2 tsp baking powder

Combine the wet ingredients and dry ingredients separately and then fold them together. Bake at 400^ for 25-30 min.

Now- for a sweet muffin, you could:

  • add some lemon flavoring and extra sugar or 1/4 cup of honey or maple syrup. When they come out of the oven, dip the tops in melted butter and sugar/cinnamon combination
  • add some chopped apple, cinnamon, and make a streudal topping to sprinkle on before baking (butter, flour, brown sugar, and oatmeal)
  • If you have leftover Cocoa Wheats- add an extra Tbl or 2 of baking cocoa. For every Tbl of cocoa you add, add an additional 3 Tbl of sugar. You could place a couple mini marshmallows or chocolate chips in the center of each muffin for a surprise too.

For a savory muffin, you could:

  • Add 1 tsp of dill weed and some green onion and extra salt and a little pepper
  • Chopped onion, 1/2 c. shredded cheese
  • Crumbled cooked bacon, onion, and cheese

Muffins are basic bread and you can add any kind of fill-ins to them. Don’t be afraid- go ahead and try them!!!! 03.gif


God is good- all the time. . . . 40.gif

April 22, 2010

Baked Oatmeal

Filed under: Bread, Breakfast, Cake, Snacks and Appetizers, WIC friendly — ruralmomof3 @ 5:18 pm
Do you get tired of regular boiled oatmeal? Maybe you’ve even made granola a time or two? Try this for a change of pace! Makes 9 large servings or 12 smaller ones.

The recipe:

6 c. quick cooking oats, uncooked
1 c. sugar
1 c. brown sugar
2 tsp salt
1 tsp baking powder
2 c. milk
1 c. oil
4 eggs

Combine well and pour into a greased 9×13 pan. Bake 30-35 min in a 350^ oven. You can serve it just like this, cut into squares like cake or you can serve it with milk or cream poured on top like you would regular cooked oatmeal. I like mine warm with milk and coconut on top, sometimes a few nuts. It stores well on the counter for a few days and in the fridge for a little longer. Enjoy!


God is good- all the time. . . . 40.gif

April 21, 2010

Puff Pancake

Filed under: Breakfast, Eggs and Vegetarian Main Courses, WIC friendly — ruralmomof3 @ 7:45 am
For every serving you want to make, you will need:

1 egg
1/4 c. flour
1/4 c. milk

For a 9×13 pan, you can make 6-8 servings. Example:

6 eggs

1 1/2 c. flour

1 1/2 c. milk

Before mixing this together, put a heavy pan in oven (stoneware or cast iron work best but any pan will do) at 400^. Add 2 Tbl of butter (real butter is best) to the pan- more or less depending on the size being made. Leave this to melt while you combine the ingredients. Use a wire whisk or your mixer to combine the ingredients until most of the lumps are gone. Open up your oven and tilt your pan to make sure the butter has coated the entire bottom of the pan. Pour in your ingredients and close the door. Leave the oven at 400^ and do not open it again for 20 min. At 20 min, check it. The puff pancake should be puffed up about double the height of the pan and turning dark brown at the highest points. The low points might be slightly moist yet but look at them and make sure it looks like just the melted butter and not doughy. Remove from oven carefully and sprinkle heavily with powdered sugar. Serve.

We usually eat it with just the powdered sugar but sometimes serve it with cooked apples or fresh strawberries. Some people leave off the powdered sugar and top it with sausage and vegetables for a heavier meal.

It’s a great breakfast and an awesome way to use up the farm fresh eggs at our house!


God is good- all the time. . . . 40.gif

April 17, 2010

Impossible Pie (No Crust, No Fail Pie)

Filed under: Pies, WIC friendly — Tags: , , , , — ruralmomof3 @ 1:53 pm

Impossible Pie refers to the pie craze, I believe from the 70’s (goodness, if I’ve got the decade wrong, someone please let me know!), of making pie in a blender that made it’s own crust as it baked.  I’m guessing it originated on the back of a Jiffy Mix or Bisquick Box as the original recipe included “biscuit mix”.  It is a very runny concoction that as it bakes, the flour portion sinks, the coconut rises, and what’s left in the center is very similar to custard.  I don’t buy mixes very often so I do mine slightly different.   My version doesn’t make much of a crust layer but it serves up with a pie server or spatula just fine.  This recipe makes 2 pies and may not fit in your blender so just mix it up really well with your mixer instead- it will be fine.

4 eggs, beaten

1/2 c. self-rising flour

1 3/4 c. sugar

2 c. milk

1 tsp vanilla

1/2 stick butter, melted

7 oz coconut

Grease 2 pie pans.  Combine all ingredients really well with a mixer.  Pour immediately into the two pie pans.  Carefully place them in the oven and bake 350^ for 30-40 min. until set up.  Cool slightly or refrigerate and serve.

Caramel Meringue Pie

Filed under: Pies, WIC friendly — Tags: , , — ruralmomof3 @ 1:46 pm

Yum is really all that needs said about this recipe.  For the sugar-aholic who also happens to love cream pie!  I found this recipe and adapted it to suit me while looking for recipes to use up eggs.  1/2 dozen eggs in one pie is a great way to use up eggs!  Don’t be alarmed when your “from scratch” pie filling doesn’t take on the traditional rusty orange color of instant butterscotch pudding.  From scratch butterscotch and caramel are more of a tan/brown color and taste 100% better than instant!

The recipe:

3 c. brown sugar

1/2 c. flour

6 egg yolks (save the whites for the meringue)

1/2 c. white sugar

3 c. milk

1 Tbl butter

Combine the brown sugar and flour in a large sauce pan.  Mixing these two before adding the other ingredients will help keep the flour from forming clumps in you filling.  Then add the remaining ingredients, whisking to incorporate or you can combine the remaining ingredients in a separate bowl and beat well before adding to the brown sugar and flour.  Cook over medium heat, stirring occasionally until it starts to steam and then continue stirring until it is thickened.  Slightly thickened does not cut it here, you need to get it as thick as you can without it sticking to the bottom of the pan.  This will help it set up nicely in the pie shell.

When thick, pour into a baked pie shell and set aside while you prepare the meringue.

For the meringue:  Beat the 6 egg whites until stiff and gradually add 12 Tbl sugar and a heaping tsp of vanilla.  Continue beating until the meringue is very stiff and glossy.  Spread this on top of the pie, making sure that the meringue completely seals the pie crust to the meringue.  If it is not sealed, the meringue will shrink away from the edge.  Bake the pie in a 350-400^ oven for 5-8 min. until the meringue is slightly browned. 

Cool to room temperature and for best “set up” results I would then refrigerate it for a couple hours.  This gives the caramel filling extra set up time so that it doesn’t run all over the plates when served (like mine did yesterday when I cut into it before it was refrigerated). 

Serve with coffee or milk as this is VERY sweet.

March 19, 2010

Honey Vanilla Milk

Filed under: Beverages and Drinks, WIC friendly — Tags: , — ruralmomof3 @ 7:20 am
My kids have come to love this warm beverage as a replacement for hot cocoa. Hot cocoa is made in bulk at our house but I try to keep them out of it at bedtime. Honey Vanilla Milk is chocolate free (aha! you didn’t know that did you?!) and light on the sugary stuff AND probably tastes better than the warm glass of milk our parents used to feed us to quiet us down at bedtime.1 c. milk
1 tsp honey
1 drop of vanilla
pinch of cinnamon or nutmeg (nutmeg “fakes” the kids into dreaming of egg nog- another favorite drink)

Heat the milk to very warm but not boiling. The microwave works great for this. Then combine the other ingredients into the milk and stir to melt the honey. Enjoy!

Makes one mug!

God is good- all the time. . . . 40.gif

March 16, 2010

Honey Glaze Snack Mix

Filed under: Snacks and Appetizers, WIC friendly — Tags: , , , , — ruralmomof3 @ 7:08 am

This is not a low calorie or low fat by any means but ooooooooh is it tasty and addicting!

4 c. low sugar “no flakes” cereal any combination (like Chex, Crispix, Cheerios, Kix, Life, etc)

1 1/2 c. mini pretzels (or more cereal)

1 c. nuts (any kind- chopped slightly if they’re large)

1/3 c. butter

1/4 c. honey

Combine the dry ingredients in a large bowl.  Melt the butter and honey  together, whisking to incorporate into each other.  Toss the sauce with the cereal mixture.  Spread on cookie sheets and Bake 350^ for 12-15 min, stirring a couple times in between.  Spread out on wax paper to cool.  Do not let yourself or your kids touch this for quite awhile.  Honey and Butter are VERY VERY hot when baked in an oven and the combination will stick to tongues and fingers and burn very quickly.  Once it is cool, don’t expect it to last long. . .. .

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