"Secret Ingredient" Scrambled Eggs

I love good scrambled eggs. 

They take just a few minutes to make

 and these are yummy!

This is a so-easy way to give scrambled eggs

 a big flavor boost. No measuring really.

It's a secret because no one can guess just 

what's been added. Ranch Dressing!

 Just add a glop when you're whisking the eggs. 

As you usually do along with a splash of milk 

and some salt and pepper. 

Just whisk everything together.

You can play around with the amounts until

you get the flavor you like. I give an idea

of the amounts in the recipe below. Adjust

for however many eggs you are making.

I also add chopped

chives (from my garden) because it adds

just a little more mystery. You can 

experiment with other herbs too.

Cook in butter in a skillet on medium heat, 

stirring in the cheese last. Serve on warm plates

with buttered toast. 

"Secret Ingredient" Scrambled Eggs
4 XL eggs
2 T Ranch Dressing
2 T milk
salt and pepper
shredded cheddar cheese
Whisk the eggs, a splash of milk, a glop
of dressing, salt and pepper. Cook in butter
on medium heat. Stir in as much cheese as you
like. Serve on warm plates.
Serves 2

Enjoy!

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Chocolate Cobbler

Have you ever had a chocolate cobbler? 

It's thick, dense, rich, warm, oozy-gooey, and

wonderful. And did I mention it makes it's

 own chocolate fudge sauce?

You can whip one up anytime. It's fast, it's easy
and you probably have all the ingredients in
the house. Start by putting 6T of  butter
 in an 8X8 pan in a 350º oven

 while it preheats. Meanwhile,
mix the dry ingredients in a bowl.

Now whisk in the milk and vanilla. 

The batter will be thick.

Remove the pan with the now melted butter 

from the oven and scoop the batter on top. 

Do Not Mix!

Combine the 1 C sugar and 4 T cocoa and sprinkle

on top of the batter. Do Not Mix!

Now pour the 1-½ C boiling water evenly over 

the top. Do Not Mix!

It will remind you of making mud pies as a child.

Pop back in the 350º oven for 30-35 minutes or

until the top is set and your whole house

smells like chocolate heaven.

Ok, so this one is very similar to my

 Hot Fudge Sundae Cake. This cobbler uses

butter, so the flavor is richer.

Without ice cream for me.

With ice cream for Larry.

Scoop up the warm fudge sauce on the bottom.

 I reheat any leftovers in the  microwave. 

Gets it nice and warm and saucey again. 

it's a nice recipe when you're entertaining.

I think of it as an old-fashioned summer,

after a cook-out dessert. Great with ice 

cream or whipped cream and...

perfect with a tall glass of cold milk!

Chocolate Cobbler

BASE

6 T butter

1 C flour

½ C sugar

¼ t salt

2 T baking cocoa

2 t baking powder

 ½ c milk

 1 t vanilla

TOPPING

1 C sugar

4 T cocoa

(½ C chopped pecans, optional)

1-½ C boiling water 

Melt the butter in an 8X8 pan in

a 350º oven. Meanwhile combine

the flour, sugar, salt, cocoa, and baking

powder in a medium bowl. Whisk in the

 milk and vanilla until smooth. In another

small bowl combine the remaining 1 C sugar

and 4 T cocoa.  Pour the batter over the

melted butter, do mot mix. Sprinkle the sugar,

cocoa mixture evenly over the top, do not mix.

Pour the boiling water over the top, do not mix.

bake @350º for 30-35 minutes, until the top

 looks set. Let cool for 10 minutes and serve

warm with vanilla ice cream. Spoon the chocolate

 sauce from the bottom of the pan over each

 serving. *Double the recipe for a 9X13 pan

and bake for 40-45 minutes.

Enjoy!

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Hot Fudge Sundae Cake

Here's another treat for chocolate lovers.

Everything you love about a hot fudge sundae is

in this warm chocolate cake.  It makes it's own 

fudge sauce on the bottom as it bakes.
And its so easy to whip up. 

You probably have all the ingredients already.

 Whisk to combine the flour, sugar, cocoa, 

salt, and baking powder.

 Add the milk, oil, and vanilla, whisk until smooth.

 Spoon into the pan.

I use the same batter bowl to mix the

sugar and cocoa for the topping. 

 Whisk the toping ingredients.

Try adding the chopped nuts to just half the cake

 toping and see how you like it. Good both ways!

                                  Sprinkle the topping mixture evenly over

                                             the batter. Do not mix.

You can make the cake up to this point and store it

until you want to bake it. Then just pour the hot

 water over the top and bake. Do not mix.
It's nice when you are having company
and want to serve the cake to be just

baked and warm in time for dessert.

                                        Bake @350º for 30 minutes,
                                            until the top looks set.  

 

 Cool 10 minutes and serve warm.

Spoon warm cake into dessert dishes. 

Top with vanilla ice cream.

  Scoop sauce from the pan over each serving.

Hot Fudge Sundae Cake

1 C flour

½ C sugar

2 T baking cocoa

2 t baking powder

¼ t salt

Whisk to combine ingredients in a medium bowl.

Then add:

½ C milk

3 T oil

1 t vanilla

Mix until smooth. Pour into a 9" square pan or 
pie pan. Then combine:

1 C brown sugar

4 T cocoa

(½ C chopped nuts, optional)

Mix in the bowl and sprinkle evenly over the top.

(you can make the cake ahead up to this point)

Then pour:

1-½ C hot water

over the batter and do not combine. 

Bake @350º for 30 minutes. Until the top 
looks set.  Double the recipe for a 9X13  pan
 and bake for 40-45 minutes.

Serve warm with vanilla ice cream. 
Spoon sauce from the bottom of 
the pan over each serving.

Enjoy!

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Hot Chicken Salad

Here's a simple menu when you are having 

friends over for lunch. 

I made it today for the two of us 

because I had just enough chicken left over

 from our roast chicken dinner the other 

night. Actually, it wasn't quite the 2 C needed

so I cut back slightly on the other ingredients.

You can tweak it when you need to. 

I hadn't planned it so I was out of slivered 

almonds and used chopped pecans instead. This

recipe is good and accommodating. Like if you 

don't have the dried minced onion you can 

just mince about 2T fresh. Less pepper? OK.

More mayo? OK. Just don't leave out

the lemon juice, fresh or bottled is fine. 

It just brightens up the flavors.
Pile the chicken salad in a small baking dish.
A pie pan would work fine. Top with the cheese
and chips; bake for 20 minutes until golden.

For guests I would serve this tasty dish

 with warm croissants, fresh juicy strawberries

 and a chocolate bundt cake for dessert. 

Everybody will be happy!
Or Chocolate Chip Bundt Cake.

Hot Chicken Salad

2 C cooked chicken, cubed

1 C diced celery, about 3 stalks

½ C slivered almonds, toasted

½ t dried minced onion

½ t salt

½ t pepper

¾ C mayonnaise

2 T lemon juice

½ C shredded cheddar cheese

¾ C crushed potato chips

Combine all the ingredients except the cheese

and potato chips and pile into a sprayed small

round baking dish. Combine the cheese and 

potato chips and sprinkle over the top. 

Bake at 400º for 20 minutes. Serves 4

Enjoy!

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Cheesy Garlic Pull-Apart Rolls

It's so easy to jazz up a regular can of biscuits

and make them a special addition to any dinner.

Toss a few ingredients together and bake.

 Quarter the biscuits. Melt the butter in

a large bowl in the microwave.

 Toss the biscuits in the butter along with 

garlic powder,  parsley, and cheese. 

Using fresh parsley makes a difference.

 When everything is nice and coated put about 3

pieces into each sprayed muffin cup.

 A few will have 4 pieces.

Bake until golden brown, about 10 minutes.

Pull Apart Cheesy Garlic Rolls

1 tube biscuits, 12oz

3 T butter

2 T fresh parsley, minced

½ t garlic powder

1 C shredded cheese, mozzarella or cheddar

Melt the butter in a large bowl in the microwave.

Cut each biscuit into 4 pieces; add to the melted

butter. Add the garlic powder, parsley, and cheese.

Toss to coat. Spray a muffin tin and place 3 pieces

in each. If you have leftover pieces, just add those

to a few of the cups. Bake @375º for 10-12 minutes,

until golden brown.

Enjoy!

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