Mustard Pickled Eggs – Easy to Make and Delicious

This Mustard Pickled Eggs recipe supposedly originated in Lancaster County, Pennsylvania. Wow are they ever addicting regardless of where they’re from!

 

They get better with age! After a week they are both perfect in texture (firm but not overly so) and taste.

I promise you I’ve been eating these things like they are going out of style! Just plain out of the jar or chopped up in a salad. I will be making them again!!

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Mustard Pickled Eggs
Prep Time
5 mins
Cook Time
10 mins
Marinating Time
1 d
Total Time
15 mins
 

These mustard pickled eggs are addictive. 

Course: Appetizer
Cuisine: American
Keyword: Mustard Pickled Eggs
Servings: 5
Ingredients
  • 1/2 cup cider vinegar
  • 3 tablespoons prepared mustard yellow, spicy brown, horseradish, Dijon
  • 1/2 cup water
  • 2/3 cup sugar or 2⁄3 cup Splenda sugar substitute
  • 1 pinch salt
  • 10 hard-boiled eggs peeled
Instructions
  1. Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
  2. Put the eggs in a widemouthed jar (an old mayonnaise jar would be great). Pour the hot mixture over the eggs. Seal the jar.
  3. Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.

 

Enjoy these Mustard Pickled Eggs!

Up Next: 

Spicy Pickled Eggs Recipe – General Store Quality

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Recipe based on one by Mercy
Photo by Mercy

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Amish Pickled Eggs and Beets

I haven’t thought about Amish Pickled Eggs and Beets for years until I ran across my old recipe. Of course, I had to make them.

What a fun treat to have in the refrigerator.

This is an easy recipe that my grandmother used to serve in the spring.

My brother still refers to this dish as “Easter eggs”. Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.

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Amish Pickled Eggs and Beets
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Amish Pickled Eggs and Beets
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Great pickled egg recipe. The Amish know good food!

Course: Side Dish
Cuisine: American
Keyword: Amish Pickled Eggs and Beets
Servings: 4
Calories: 105 kcal
Ingredients
  • 1 cup cider vinegar
  • 1 cup beet juice add water, if necessary, to make 1 cup
  • 1/2 cup brown sugar packed
  • 1 teaspoon salt
  • 6 hard-boiled eggs shelled
  • 1 15 oz can small round beets
Instructions
  1. Boil the first four ingredients gently for 5 minutes. Cool the liquid and then pour over the eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
  2. To serve, cut eggs in half or quarters.

Enjoy!

Up Next:

English Pub Style Pickled Eggs

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Recipe based on one by Mercy
Photo by Mercy

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Cheesecake Factory Shrimp Scampi

This recipe is a decent clone of my favorite Cheesecake Factory Shrimp Scampi meal. All of my friends that have tried it have really enjoyed it and declare that it tastes just like Cheesecakes.

I was very skeptical about how this was going to turn out but it proved to be very good. Maybe not exactly like CCF but still very good!

It’s close enough that now whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

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Cheesecake Factory Shrimp Scampi
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Cheesecake Factory Shrimp Scampi
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Whenever I have a taste for Cheesecake Factory Shrimp Scampi I can make a clone myself.

Course: Main Course
Cuisine: American
Keyword: Cheesecake Factory Shrimp Scampi
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 -2 lb fresh shrimp cleaned and deveined, and butterflied
  • 1 lb angel hair pasta
  • 1 diced tomato
  • 6 -8 whole garlic cloves
  • 1 shallot diced
  • 1 pint heavy cream
  • 1 cup dry white wine
  • olive oil
  • 5 -7 leaves fresh basil
  • 2 tablespoons Parmesan cheese finely grated
  • parsley
For the shrimp
  • milk
  • 2 tablespoons Parmesan cheese finely grated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big.
  2. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown.
  3. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
  4. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  5. In a separate pot, bring water to simmer. (for pasta later).
  6. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
  7. Bring pasta pot to a boil and add angel hair and cook.
  8. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Up Next: 

Sausage Frittata – So Easy & So Good!

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Recipe based on by sirgat
Photo by Delicious as it Looks

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Southern Style Pork Chops With Bacon Onion Gravy

Pork Chops With Bacon Onion Gravy are really amazing pork chops! Simple, quick and tasty. The pork chops come out very tender and browned beautifully.

Pork Chops With Bacon Onion Gravy

I like to serve them with green beans, jalapeno and cheddar cornmeal biscuits and mashed potatoes.

(A link to the jalapeno and cheddar cornmeal biscuits is below this recipe.)

Very good stick to your ribs kinda of meal. The gravy is to die for!

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Southern Style Pork Chops With Bacon Onion Gravy
Ingredients
  • 2 pork chops
  • 1/2 medium onion diced
  • 1 -2 slice bacon
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • salt & pepper
Instructions
  1. In 12" skillet, cook the bacon on medium high heat. Remove the bacon from the skillet, but leave bacon drippings. Add 1 TBSP butter and diced onion. When transparent, remove from skillet.
  2. Reduce the heat to medium, lightly salt and pepper both sides of pork chops and place in skillet. Brown both sides (approx 2-4 minutes each).
  3. Chop up the bacon, and add both the bacon and cooked onion to skillet.
  4. Add 3/4 cup water (add more if you want more gravy), 1 TBSP butter, cover and simmer until cooked (5-10 minutes - but can simmer for up to 45 minutes easily).
  5. Just before serving, mix 2 TBSP cornstarch with cool tap water (approx 1/4 cup).
  6. Place the pork chops on plates, add corn starch/water mixture to gravy/drippings in skillet and bring to quick boil stirring frequently to form thick gravy.

Enjoy!

Up Next:

Jalapeno and Cheddar Cornbread

Recipe based on one by Jeff Hamme
Photo by AZPARZYCH

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Heartwarming Beef-Barley Soup and 7 Up Biscuits

This Beef-Barley Soup  is a perfectly named soup! On a cold, damp day, the hearty flavors and textures really hit the spot, without doing any damage to my waistline. Especially good with 7 Up biscuits.

Beef-Barley Soup

(Link for 7 Up Biscuits at the bottom of this recipe.)

Pure comfort food. My grandmother made a version of this quite often when I was a kid, and it was always my favorite.

I like everything about this recipe. It is indeed heartwarming, healthy and flavorful.

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Heartwarming Beef-Barley Soup
Ingredients
  • 1 1/2 pounds boneless beef chuck
  • 4 cups water
  • 2 cups low sodium beef broth
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon pepper
  • 1 garlic clove minced
  • 1 6 ounce can tomato paste
  • 1 cup quick-cooking barley or regular barley, precooked

Enjoy!

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7 Up Biscuits

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Recipe based on one by Annacia
Photo by Shannon 24

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Mint Chocolate Chip Cookies

I got this Mint Chocolate Chip Cookies recipe in my e-mail from a Betty Crocker mailing, and it was a 2010 prize-winning recipe. The cookie dough is tinted green, so they are great for St. Patrick’s Day or a holiday tray.

Mint Chocolate Chip Cookies

These are very pretty cookies and I plan to not only have them for St. Patrick’s day but I’m also adding them to my Christmas cookie list.

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Mint Chocolate Chip Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

A delicious chocolate chip cookie variation especially for holidays. Perfect for St. Patrick's day! 

Course: Dessert
Cuisine: American
Servings: 6
Calories: 195 kcal
Ingredients
  • 1 17 1/2 ounce sugar cookie mix (the 1 lb. 1.5 oz Betty crocker pouch)
  • 1/2 cup butter softened (1 stick)
  • 1/4 - 1/2 teaspoon peppermint extract NOT mint, mint is like a toothpaste smell or taste
  • 6 -8 drops green food coloring
  • 1 egg
  • 1 cup creme de menthe baking chips such as Andes baking chips
  • 1 cup semisweet chocolate chunk
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir the cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  3. Using a small cookie scoop or teaspoon, drop dough 2 inches apart on a parchment-lined cookie sheet.
  4. Bake 8 to 10 minutes or until set.
  5. Cool 3 minutes on the cookie sheet, then transfer to a wire rack.
Recipe Notes

Serve warm or cool completely. Store tightly covered at room temperature.

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Recipe based on one by Greeny4444
Photo by Greeny4444

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Twice Baked Potato Casserole

This Twice Baked Potato Casserole is the easy way to give everybody a twice baked potato without the hassle of making twice baked potatoes. Try it and I’m sure it’ll become a frequent flyer at your house.

Twice Baked Potato Casserole

Great casserole and guests most always comment about the great twice baked potato taste.

I have taken this to lots of cookouts and had several people tell me it was the best thing there!

This makes a very good side dish to any meal.

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Twice Baked Potato Casserole
Ingredients
  • 6 medium potatoes baked
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb bacon cooked and drained
  • 3 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 green onions chopped
Instructions
  1. Cut peeled potatoes in 1 inch cubes. Place half in greased 13x9 baking dish. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream and cheeses.
  2. Repeat layers.
  3. Bake, uncovered at 350* for 25 minutes.
  4. Sprinkle with onions.

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Recipe based on one by MizzNezz
Photo by MSippigirl

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Awesome Slow Cooker Pot Roast

This truly is an Awesome Slow Cooker Pot Roast. A very easy recipe for delicious pot roast that makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes like you did.

Super tasty! I’ve made this many times and it is the only way I will cook a pot roast now as it’s sooo good.

Even though the recipe doesn’t include carrots and potatoes I add them anyway. Also, I like to add fresh mushrooms. The gravy was so good I was eating it with a spoon!

Don’t skip using the dry onion soup mix. That is key to the wonderful flavor

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Awesome Slow Cooker Pot Roast
Ingredients
  • 2 10 3/4 ounce cans condensed golden mushroom soup
  • 1 1 ounce package dry onion soup mix
  • 1 1/4 cups beef broth or water
  • 5 1/2 lbs pot roast
Instructions
  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock or water.
  2. Place the pot roast in the slow cooker and coat with the soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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Recipe based on one by Kaccy G.
Photo by ~Leslie~

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Linguine With Garlic Shrimp

This Linguine With Garlic Shrimp is one of the dishes I use to celebrate my Italian heritage. I have Italian night at least a couple times a month.

Linguine With Garlic Shrimp

I serve this dish simply with Italian garlic bread and tossed green salad.

This dish makes you feel as though you are dining in an elegant Italian restaurant. The blend of flavors with the added shrimp is absolutely scrumptious.

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Linguine With Garlic Shrimp
Ingredients
  • 8 ounces linguine or 8 ounces fettuccine
  • 1/2 cup chicken broth low sodium type
  • 2 teaspoons cornstarch
  • 1 tablespoon snipped fresh basil or 1⁄2 teaspoon dried basil crushed
  • 2 cups sliced fresh mushrooms
  • 1 medium yellow sweet peppers or 1 medium green sweet pepper chopped
  • 3 -4 garlic cloves smashed
  • 1 tablespoon olive oil
  • 1 14 1/2 ounce can Italian-style stewed tomatoes, undrained
  • 8 ounces cooked shrimp with, tails
  • 1/4 cup finely shredded Parmesan cheese optional
  • fresh basil leaf optional
Instructions
  1. Cook pasta according to package directions, drain and keep warm.
  2. Combine the chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
  3. Meanwhile, cook the mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender. Add the broth mixture and undrained tomatoes, cook and stir till bubbly.
  4. Add the shrimp, cover and simmer about 2 minutes or till sauce is heated through.
  5. To serve, spoon shrimp mixture over pasta. If desired, top with cheese and garnish with fresh basil leaves.

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Recipe based on one by Derf
Photo by anniesnomsblog

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Cheesy Egg Potato and Ham Frittata Brunch Casserole

This Cheesy Egg Potato and Ham Frittata Brunch Casserole is perfect for lazy weekends. I have made it many times in the past and it’s so very easy to make.

Cheesy Egg Potato and Ham Frittata Brunch Casserole

I especially like this recipe because there are a lot of possibilities as far as ingredient substitutions go.

You can make this using cold cooked finely diced potatoes in place of hash browns. I have made it with leftover potatoes with great success!

Feel free to add in green bell pepper, jalapeno peppers, sliced mushrooms, or whatever you wish!

This is so good! Give it a try and expect it to “knock your socks off”.

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Cheesy Egg Potato and Ham Frittata Brunch Casserole
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons oil
  • 4 cups frozen hash brown potatoes use the shredded hash browns
  • 1 medium onion finely chopped
  • 4 -5 green onions chopped
  • cayenne pepper optional
  • 2 teaspoons seasoning salt divided (or to taste)
  • black pepper
  • 1 lb cooked ham cubed (can use more or less)
  • 12 large eggs
  • 1/4 cup whipping cream or use full-fat milk or 18% table cream
  • 1 pinch italian seasoning
  • 2 cups grated old cheddar cheese or to taste
Instructions
  1. Set oven to 375 degrees (set oven rack to second-lowest position). Butter a 13 x 9-inch baking dish.
  2. Heat oil and butter in a skillet; add in the frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
  3. Add in the ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
  4. In a bowl whisk together the eggs with the whipping cream, Italian seasoning and 1 teaspoon seasoned salt and then pour the egg mixture into the baking dish; toss with the potatoes.
  5. Bake for 20-22 minutes.
  6. Remove from the oven and sprinkle with about 2 cups grated cheddar cheese; return to the oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
  7. Cool for about 10 minutes before slicing.

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Recipe based on one by Kittencal
Photo by ~Leslie~

 

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