Wednesday, November 24, 2010

Perfect Hard Boiled Eggs

Tired of rubbery hard boiled eggs? Green around the yolk? Here is the perfect hard boiled egg.

Place eggs in pan and cover with water plus one inch. Turn heat to high and when the water bubbles and the water bubbles and the eggs start to 'dance' cover the saucepan and let the eggs stand for 17 minutes. Don't peek! Pour off hot water and rinse with cold water a few times and fill with cold water. Let sit till cool and peel.

Sunday, November 21, 2010

Hens in a Blanket

1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400.

Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown.

Saturday, November 20, 2010

Sausage, Cheese, and Grit Casserole

1 pound bulk spicy pork sausage (Jimmy Dean)
4 cups water
1 cup quick-cooking grits
4 ounces grated cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten

Preheat oven to 375 degrees F (190 degrees C).

Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.

Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.